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Mashed Potatoes

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posted on Nov, 13 2017 @ 08:07 AM
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a reply to: Flyingclaydisk




P.S. Still "trying" to like brussel sprouts 50 some years later!!


I'm sorry.

Gave up trying to like food a very long time ago.

I only eat what I like.

edit on 13-11-2017 by neo96 because: (no reason given)




posted on Nov, 13 2017 @ 08:08 AM
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a reply to: neo96

try beating in an egg yolk next time you make mash.

And always use a potato ricer not a masher and don't over mash them as they go a bit glutenous.



posted on Nov, 13 2017 @ 08:10 AM
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a reply to: Flyingclaydisk

Try cooking the sprouts until just cooked and then putting in ice water.

when you are ready dice some roasted chestnuts and lardons of smokey bacon and fry until crispy in olive oil and then ad the halved sprouts, a big knob of butter and plenty of sea salt and cracked black pepper.



posted on Nov, 13 2017 @ 08:13 AM
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a reply to: nonspecific

You know, now that you mention it...I can't even remember the last time I saw a chestnut somewhere!

I honestly can't. Used to see them all the time as a kid, but not anymore.



posted on Nov, 13 2017 @ 08:20 AM
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a reply to: nonspecific

My wife pulled out the mixer one day when we were going to mash some potaters. I about stroked out right then and there!!

"That's how my mom always used to do it", she said.

After I picked myself up off the floor (and snatched the mixer from her clutches) I had to take a deep breath to regain my my mashing composure.

I like my mashed potatoes chunky, or coarsely mashed...ahem...the only way to do mashed taters is to mash them coarsely. (there, that's better).

edit...I also like to leave the skin on mashed taters, cuz I love the skins almost more than the potatoes. However, I will relent if someone has a strong aversion to leaving them on. Compromise you know.


edit on 11/13/2017 by Flyingclaydisk because: (no reason given)



posted on Nov, 13 2017 @ 08:36 AM
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a reply to: Flyingclaydisk

Here in the UK you often see them in supermarkets towards christmas but they are harder to find other than that.

Definatley a seasonal thing lol.



posted on Nov, 13 2017 @ 08:58 AM
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a reply to: Flyingclaydisk

Hells to the ya.
You tell the wife to take those left over taters, take a scoop of butter and fry them bad boys up.
Toss a couple eggs in with a couple breakfast sausages...
And you got yourself a party.



posted on Nov, 13 2017 @ 09:19 AM
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originally posted by: Bhadhidar
Breakfast mash:

Hot frying pan, some good butter.

Plop in your serving of mashies and press to make a sizzling pattie.

Flip, and fry side two to golden deliciousness.


Topped with applesauce--

Tater pancakes!



posted on Nov, 13 2017 @ 09:22 AM
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No love for bubble and squeak?

Mix mash, cabbage and leek, fry it up and away you go!!



posted on Nov, 13 2017 @ 09:26 AM
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a reply to: Flyingclaydisk

I eat tuna fish for breakfast quite often.



posted on Nov, 13 2017 @ 09:29 AM
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a reply to: DAVID64

I was going to suggest potato pancakes.
Add flour, egg some melted butter. Mix not to much you want it lumpy. Fry in hot Crisco. Top with sour cream or Apple sauce or both.
Another favorite breakfast.



posted on Nov, 13 2017 @ 09:30 AM
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a reply to: Bhadhidar

You need something to hold it together otherwise it just blows apart in the hot oil.



posted on Nov, 13 2017 @ 09:37 AM
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a reply to: nonspecific

Eggs in mashed potatoes? No...only if you want pancakes. Milk and butter are all you need.
Perfect mashed potatoes;
Peel and cube three pounds of potatoes. Cover with cold water only just enough to cover potatoes.
Bring to a boil then add a two table spoons of salt to water. Cook 15 minutes. Drain well.
Add 1/4 cup heated milk and two tablespoons of butter ( or more yum) and mash to your favorite consistency. I like them lump free and whipped myself .

edit on 11132017 by Sillyolme because: (no reason given)



posted on Nov, 13 2017 @ 09:43 AM
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Take your dollops and fry them in a pan, they make nice crisp and soft snacks or dippers



posted on Nov, 13 2017 @ 11:12 AM
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a reply to: Flyingclaydisk

Ever since I was a teen, I've eaten whatever I wanted for my meals. I always thought it was weird that people let companies tell them what a breakfast should look like, what to eat for lunches, and what to eat for dinners. So if you want mashed potatoes for breakfast, go for it.

edit on 13-11-2017 by enlightenedservant because: (facepalm) I meant to type "tell them" not "tell then"



posted on Nov, 13 2017 @ 11:16 AM
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a reply to: Sillyolme

Not a whole egg just a good sized yolk.

It gives it a gloosy sheen and adds richness.

Trust me, I was a very well respected chef for a good chunk of my life.




posted on Nov, 13 2017 @ 02:22 PM
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originally posted by: Flyingclaydisk
a reply to: ketsuko

Potato salad too??? Oh man, I love me some potato salad!!

Especially with some dill and horse radish in it!



My entire family loves it! And my mom's version smells like it would be so awesome, but then I taste it ... and it's like nothing like it smells.

I did once find a white dill version of a potato salad at a small little BBQ joint in Texas. It had a sour cream base, but I've never found a recipe that even came close to replicating it anywhere.



posted on Nov, 13 2017 @ 02:24 PM
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originally posted by: Flyingclaydisk
a reply to: nonspecific

You know, now that you mention it...I can't even remember the last time I saw a chestnut somewhere!

I honestly can't. Used to see them all the time as a kid, but not anymore.





Our grocery store has a basket of them in right now chestnuts).

As for sprouts, we have a recipe that roasts them and pairs them with roasted butternut squash them you toss the two with a dijon vinaigrette and some dried cranberries.

Soooo, good.

Husband is not a sprout fan, but he'll eat them roasted any day.
edit on 13-11-2017 by ketsuko because: (no reason given)



posted on Nov, 13 2017 @ 02:30 PM
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a reply to: Flyingclaydisk

I make something I call a mash potato porcupine.

1. boil and strain the spuds, then put them back on the stove at high heat for a minute to get rid of excess moisture.

2. grab some sliced long beans and microwave them for a ninety seconds.

3. make the mash how you like it, then make the mash into a dome and get the beans and poke them into the mash so it looks like spines on a porcupine.

4. drizzle the mash with gravy and serve with the side of beef of your choice.

5. Try not to drool.



posted on Nov, 13 2017 @ 02:37 PM
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a reply to: Flyingclaydisk

You seem like a great chef! your wife is lucky.


My mashed potatoes are usually just potatoes, some salt and good quality butter. But now that you mentioned bacon, you have sparked my interest.




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