Not mine, I got it from the food section of the washington post. There's also a recipe I have at home for mashed potatoes that uses greek yogurt that's pretty good. I'll have to post that one.
On Tue, Dec 22, 2009 at 4:06 PM, Jerry Johnson <jmi...@gmail.com> wrote: > > 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:309713 Subscription: http://www.houseoffusion.com/groups/cf-community/subscribe.cfm Unsubscribe: http://www.houseoffusion.com/cf_lists/unsubscribe.cfm?user=89.70.5
