Exactly how many potatoes would 5 lbs be?
On 11/22/09, Penny Reeder <[email protected]> wrote: > Hi Abby, > > This recipe makes a lot of mashed potatoes, but the left-overs are > wonderful as topping for shepherd's pie (which one can make with > turkey and gravy and veggies, as filling for pierogies, or simply > reheated in microwave or crock pot and served again! Enjoy, and > happy Thanksgiving. > Penny > > > For a Crowd: Crock Pot Mashed Potatoes > Extra Good Mashed Potatoes > > Makes 12 servings > > 5 lbs. potatoes, peeled, cooked, and mashed > 8-oz. pkg. cream cheese, softened > 1 1/2 cups sour cream > 3 tsp. onion, or garlic > 1 1/2 tsp. salt > 1/4-1/2 tsp. pepper > 2 Tbsp. butter, melted > > 1. Combine all ingredients. Pour into slow cooker. > > 2. Cover. Cook on Low 5-6 hours. > > Note: These potatoes may be prepared 3-4 days in advance of serving and > kept in the refrigerator until ready to use. > > > > > At 05:15 PM 11/22/2009, you wrote: >> Penny, >>How do you make crock pot mashed potatoes? I usually make them at the last >>minute, scrambling to get them, and everything else, on the table. >>Sometimes I use Trader Joe's frozen mashed potatoes, but, I'll bet fresh >>crock pot would be better. >>Abby >> >>----- Original Message ----- >>From: "Penny Reeder" <[email protected]> >>To: <[email protected]> >>Sent: Sunday, November 22, 2009 7:54 AM >>Subject: Re: [CnD] Stuffing/Dressing recipes? >> >> >>Hi Dixie, >>I make the same basic recipe every year. But, I find that I consult >>dozens of variations on the theme before Thanksgiving arrives. I'm >>always trying to hoan in on the perfect ratio of liquid to >>cornbread! Sometimes I think it has turned out perfectly; other >>times, I think it's too dry or too wet. Actually, it is always >>delicious and everyone's favorite part of Thanksgiving! >> >>I make a cornbread sausage dressing based on the one that my Aunt Ann >>always made. Its basic ingredients are cornbread, mild sage-scented >>sausage, eggs, giblet broth, lots of onions, a little celery, and >>parsley, sage, rosemary and thyme! >> >>And, when there are vegetarians at the table, I make essentially the >>same dressing/stuffing minus the sausage, with the addition of >>mushrooms, and substituting vegetable broth and cream for the turkey >>giblet broth. >> >>Sometimes I make white and wild rice supplemented with toasted pecans >>and dried cranberries too, but I haven't done that for a >>while. After a while, one just has to stop adding dishes to the >>groaning table! >> >>If there are vegetarians at the table, I often make a mushroom >>"gravy," sans meat or fowl, so they have gravy to put on top of their >>mushroom stuffing. >> >>Once I made the stuffing in the crock pot, but I thought it was too >>dry, so I never did it again. And, now, I use the crock pot for the >>mashed potatoes anyway. >> >>Penny >> >> >>At 09:41 AM 11/22/2009, you wrote: >> >Each year I try and make a couple different stuffing/dressing versions to >> >accompany the traditional stuffing I put in the bird. My traditional >> >stuffing has sausage, onions, celery, and sage. >> > >> >So, that being said, I am wondering what different versions of >> >stuffing/dressing you all make? >> > >> > >> >_______________________________________________ >> >Cookinginthedark mailing list >> >[email protected] >> >http://acbradio.org/mailman/listinfo/cookinginthedark >> >> >>_______________________________________________ >>Cookinginthedark mailing list >>[email protected] >>http://acbradio.org/mailman/listinfo/cookinginthedark >> >> >>_______________________________________________ >>Cookinginthedark mailing list >>[email protected] >>http://acbradio.org/mailman/listinfo/cookinginthedark > > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
