So lately I've rediscovered how awesome mashed potato can be. I've also been trying out throwing extra things in the mash, and am trying to think of various experiments I could try.
So far I've added:
-Bacon (very tasty, though more of a snack in itself, rather than a side)
-Garlic and Parmesan (also really good if you get the amount of garlic right)
-Various herbs
Do any of you guys have any other ideas of what to add?
One thing I've been meaning to try is sweet potato and maple syrup, but I haven't got around to it yet (I need more maple syrup :( ).
Quote from: Rumckle on October 06, 2010, 06:17:43 AM
So lately I've rediscovered how awesome mashed potato can be. I've also been trying out throwing extra things in the mash, and am trying to think of various experiments I could try.
So far I've added:
-Bacon (very tasty, though more of a snack in itself, rather than a side)
-Garlic and Parmesan (also really good if you get the amount of garlic right)
-Various herbs
Do any of you guys have any other ideas of what to add?
One thing I've been meaning to try is sweet potato and maple syrup, but I haven't got around to it yet (I need more maple syrup :( ).
WHY!!?!?!?!?!
Broccoli
Cheese
scrambled egg
I posted this shortly after I started posting, might give you some ideas to work with:
http://www.principiadiscordia.com/forum/index.php?topic=25324.0
I also just thought of something- salsa con queso might be an interesting thing to throw in once in a while.
My mash:
Beef base
a whole roast head of garlic
sour cream or yogurt
butter (a lot)
Blended until airy and smooth
People like it. It is ideal human food.
Quote from: Sir Coyote on October 06, 2010, 06:22:36 AM
WHY!!?!?!?!?!
The maple syrup and sweet potatoes?
I read somewhere that it was a good combination.
Quote from: Doktor Blight on October 06, 2010, 06:33:02 AM
I posted this shortly after I started posting, might give you some ideas to work with:
http://www.principiadiscordia.com/forum/index.php?topic=25324.0
I also just thought of something- salsa con queso might be an interesting thing to throw in once in a while.
I remember that now, yeah that is useful, thanks.
Quote from: Sigmatic on October 06, 2010, 07:17:03 AM
My mash:
Beef base
a whole roast head of garlic
sour cream or yogurt
butter (a lot)
That sounds unhealthy and delicious, :)
You could add green onions if you wanted, like, vegetables.
Bleu cheese (warning: this will kill Doktor Princess)
My grandmother (RIP) made some wicked mashed potatoes for Thanksgiving. Some good vegetable combinations I enjoy are mashed potatoes, peas, and corn. I guess that's pretty much a vegetarian shepards pie, but it is yummy. Mix in some home-made pork-stuffing and it's even better.
Also, make sure you buy Maine potatoes. Maine potatoes > all other potatoes. FACT!
I love garlic mashed potatoes. I cook halved garlic cloves (a half per every two small potatoes) in just a touch of olive oil, just until the tips of the clove get a bit golden, then I add water and milk and cook the garlic and potatoes on low in that. You can also add onion at this time and cook with the potatoes and garlic but that is according to taste, I do it and it is delicious. When the potatoes are done I just mash the whole thing together with whatever else you want to add....
butter
green onions
shallots
parsley or cilantro
I've added a touch of lemon juice a few times
sour cream or creme fresh
nutmeg
I also like to mash other veggies or fruits with my potatoes. Turnips, squash, rutabagas, apples, pears. When I do fruit, I add a touch of cinnamon, nutmeg and ginger with butter and just a pinch of sugar.
I don't boil my potatoes in water for mashing, I cut them up and cook them in a little water with milk, then I mash it all together. Started doing that a couple of years ago after seeing it on some cooking show and it really has made a huge difference in how creamy my potatoes are.
My daughter loves mashed potatoes with green onion garlic and smoked salmon.
This is the way I make mashed tatoes:
Chicken stock
Potatoes with the skins still on
BOIL BOIL BOIL
Drain, saving stock for gravy
MASHMAHSMASH and add buter and milk.
I do mine like Khara does, often with garlic and sometimes with sour cream/cottage cheese.
Quote from: The Lord and Lady Omnibus Fuck on October 06, 2010, 03:56:56 PM
I do mine like Khara does, often with garlic and sometimes with sour cream/cottage cheese.
Damn going to have to try that. Nice little touch of acidity and creamy yummy mmmm good idea thanks! I'm wondering how the new "protein added" cottage cheeses and plain yoghurts are for cooking?
Quote from: Kiaransalee on October 06, 2010, 03:59:13 PM
Quote from: The Lord and Lady Omnibus Fuck on October 06, 2010, 03:56:56 PM
I do mine like Khara does, often with garlic and sometimes with sour cream/cottage cheese.
Damn going to have to try that. Nice little touch of acidity and creamy yummy mmmm good idea thanks! I'm wondering how the new "protein added" cottage cheeses and plain yoghurts are for cooking?
Protein added? Really? I've never seen these! It makes sense... casein is often added to yogurt anyway to improve the texture.
Definitely trying out the cottage cheese idea.
And the bleu cheese idea.
Hmm. Gorgonzola?
What about mixing cream of broccoli soup into mash?
Quote from: Sigmatic on October 06, 2010, 06:17:34 PM
Definitely trying out the cottage cheese idea.
And the bleu cheese idea.
Hmm. Gorgonzola?
What about mixing cream of broccoli soup into mash?
I've added cooked broccoli to mine and covered with cheese then baked, so I don't see why this wouldn't work. Also, mashed cauliflower is amazing alone or mixed with potatoes or turnips!!! When you mash turnips, I find a touch of sugar or corn syrup can offset the bitterness the larger ones can have.
Sharp cheddar cheese.
Sour cream (yes, repeat, but SO good.)
Also, I never mash the potatoes as such. I boil them in chunks, then press the chunks through a mesh strainer with a ladle or pestle, throwing the skins in every so often (heathier potatoes, and un-clogs the mesh). It makes them more like whipped potatoes, and after cream, sour cream, butter, and cheese, the whole mix resembles more a highly delicious form of calorie concrete.
I've never strained mine, but a kitchenaid gets much the same effect, with time.
Also, just a side note, if you rinse your cut up potatoes before you cook them you have less starch and they are not sticky!!!
I have a potato ricer, I rarely use it since I discovered how awesome they are cooked in the milk I would add anyway when I mixed them up. Plus saves time!!!
I use an old-fashioned masher. I like them a little chunky.
(http://www.oodora.com/wp-content/uploads/2007/11/potato-masher.jpg)
Quote from: The Lord and Lady Omnibus Fuck on October 06, 2010, 07:55:21 PM
I use an old-fashioned masher. I like them a little chunky.
Yeah, my kids are the same, they say the lumps make them tastier... :lulz:
I really only use my ricer these days for twice baked potatoes or if I'm making shepherd's pie and I want them airy and fluffy so the tops crisp a bit.
Quote from: Kiaransalee on October 06, 2010, 07:58:12 PM
Quote from: The Lord and Lady Omnibus Fuck on October 06, 2010, 07:55:21 PM
I use an old-fashioned masher. I like them a little chunky.
Yeah, my kids are the same, they say the lumps make them tastier... :lulz:
It's true! The flavor is in the
lumps!