We have a local restaurant famous for its double baked stuffed potatoes. (where I worked briefly in the kitchen - 3 weeks).
The mashed potatoes used in that recipe are _the best ever_. Getting the recipe was most of the reason I took the job. That plus Stephanie. But, in the interest of global outreach - I will make yours next week. On Tue, Dec 22, 2009 at 2:47 PM, Larry C. Lyons <larrycly...@gmail.com>wrote: > > If you're going to do mashed potatoes try this recipe: > Simple Mashed Potatoes > > The Washington Post, November 22, 2009 > > * Course: Side Dish > * Features: Holiday, Make-Ahead Recipes (Thanksgiving) > > Summary: > > A few cloves of garlic added while the potatoes are cooking lend a > hint of sweetness; bay leaf and rosemary or thyme lend a satisfying > herb-y flavor. > > The final result depends on the quality of the potatoes used. Try > several different potatoes together: some yellow, some reddish, some > bluish. By not mashing them too much, you'll be able to see and taste > the range in each mouthful. > > 6 to 8 servings > > Ingredients: > > * 2 pounds (unpeeled) potatoes > * 3 to 6 young, plump cloves garlic > * Salt > * 1 bay leaf > * 1 sprig rosemary or thyme > * 2/3 cup whole milk (may substitute half-and-half or cream) > * 2 2/3 tablespoons unsalted butter or sour cream (optional) > * 10 stems chives, snipped (optional) > > Directions: > > Rinse and brush the potatoes thoroughly; cut each one into 2 or 4 pieces. > > Peel the garlic, discarding any green shoots. > > Bring 2 quarts of water to a boil in a large saucepan over medium-high > heat. Add 2 tablespoons salt. Add the potatoes, garlic, bay leaf and > rosemary or thyme sprig. Once the water returns to a boil, cook for 15 > to 20 minutes, until the potatoes are just cooked through. (Check > doneness with a fork.) > > Drain the potatoes in a colander, allowing them to sit for a few > minutes before carefully discarding any skins. (They should still be > quite hot.) Discard the herbs, then return the potatoes and the garlic > to the saucepan. > > Bring the milk to a boil in a separate large saucepan over medium-high > heat. > > Meanwhile, use a wooden spatula or fork to crush the potatoes and > garlic. Gradually add the milk, stirring until well incorporated. Make > sure the potatoes still have some structure; they should be a little > lumpy. Taste, and season lightly with salt. > > Just before serving, add the butter or sour cream, if desired, > stirring until well incorporated. Sprinkle with chives, if using. > > Recipe Source: > > From Gastronomer columnist Andreas Viestad. > > 114 calories, 2g fat, 1g saturated fat, 7mg cholesterol, 37mg sodium, > 21g carbohydrates, 3g dietary fiber, 2g sugar, 3g protein. > > On Tue, Dec 22, 2009 at 2:28 PM, Judah McAuley <ju...@wiredotter.com> > wrote: > > > > On Tue, Dec 22, 2009 at 6:11 AM, Erika L. Rich <elr...@ruwebby.com> > wrote: > >> > >> HOLIDAY EATING TIPS > >> > >> 1. Avoid carrot sticks. Anyone who puts carrots on a holiday buffet > table > >> knows nothing of the Holiday spirit. In fact, if you see carrots, leave > >> immediately. Go next door, where they're serving rum balls. > > > > I like carrot sticks, bah humbug! But that does remind me that I'm > > remiss in making rum balls. Fortunately, I just bought another bottle > > of rum. > > > >> 3. If something comes with gravy, use it. That's the whole point of > gravy. > >> Gravy does not stand alone. Pour it on. Make a volcano out of your > mashed > >> potatoes. Fill it with gravy. Eat the volcano. Repeat. > > > > Word. > > > >> 4. As for mashed potatoes, always ask if they're made with skim milk or > >> whole milk. If it's skim, pass. Why bother? It's like buying a sports > car > >> with an automatic transmission. > > > > Whole milk? Pfft. Whipping cream is the only way to make mashed > > potatoes. Lots of butter and whipping cream. > > > > > > All hail the festival of gravy! > > > > > > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~| Want to reach the ColdFusion community with something they want? Let them know on the House of Fusion mailing lists Archive: http://www.houseoffusion.com/groups/cf-community/message.cfm/messageid:309712 Subscription: http://www.houseoffusion.com/groups/cf-community/subscribe.cfm Unsubscribe: http://www.houseoffusion.com/cf_lists/unsubscribe.cfm?user=89.70.5
