Quoting Nigel Reed to Fidonet.cooking <=-

How do you break mashed potatoes?

Good question! I prefer a ricer over a masher but either way is
superior to a mixer/beater as overbeating potatoes makes them pasty
and nasty.

In my mind, mashed potatoes are made from boiled pealed potatoes

Russets are best, yellow potatoes are OK but red skin potatoes
are waxy, not as starchy, so they don't mash as easily. Since they
do hold their shape better, reds are best for dicing and chopping
when making soups and stews.

in which butter and milk is mashed in to give them a nice creamy,
buttery

A little butter with light cream is ideal but milk with extra
butter is also wonderful. Some people even use heavy cream.

light fluffy quality.

That comes from not over mixing them.

restaurants ... Stiff, hard

They are probably using instant potatoes and adding 2% milk and
water with inadequate cream and butter. I generally avoid mashed
potatoes in most restaurants and order either baked or french fried.

what do you last eat them with? We had pork tenderloin last
night.

Any roast meat or poultry where the pan juices make excellent
gravy.



Cheers

Jim


... Whimsical TV chefs refer to them as "smashed potatoes"

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Quoting Dave Drum to Dale Shipp <=-

We have one local restaurant which uses red potatoes for their
mashed potatoes. They're not lumpy ... they are a different
texture from the mashed russets which are more usual.

Like I said earlier they are not the best potato for mashing (or
deep frying) but they are wonderful in potato salads and in
soups and stews due to their texture.

But, since they aren't peeled, you encounter pieces of potato
skin. And the serving may look like it has measles.

That's just nasty. And Lazy. I hate how that gets promoted as
being super-cheffy avant garde and/or extra healthy.

New potatoes, served whole, are totally fine with their skins on
though.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: New Potatoes and Petits Pois with Pungent Green Sauce
Categories: Potatoes, Vegetables, Sauces, Herbs, Chilies
Yield: 4 Servings

4 Garlic cloves
Handful of fresh coriander
Leaves
1 Green pepper, seeded and
Coarsely chopped
120 ml Olive oil
2 tb Red wine vinegar
750 g New potatoes, unpeeled
200 g Petits pois
Salt and black pepper

Put the garlic and coriander in a food processor and process to a
paste. Add the green pepper, oil and vinegar to the paste and
process until smooth. Transfer to a bowl and season with salt and
pepper. Cover and set aside.

Put the potatoes in a large saucepan of boiling water and simmer
for about 15 minutes until they are almost cooked but still just
firm in the centre when pierced with a sharp knife. Add the petits
pois and continue to simmer for about 5 minutes until the potatoes
are tender. Drain.

Transfer the potatoes and peas to a warm serving bowl, add the
green sauce and coat well. Serve warm.

Recipe by: Amanda Grant, English Food Writer and Cookbook Author

From: Mr. Falafel on alt.food.vegan

I would use a fairly mild chile pepper rather than a sweet bell
pepper for this. - JW

MMMMM



Cheers

Jim


... Whimsical marketroids refer to them as "smashers" on cutsy menus.

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JIM WELLER wrote to DAVE DRUM <=-

We have one local restaurant which uses red potatoes for their
mashed potatoes. They're not lumpy ... they are a different
texture from the mashed russets which are more usual.

Like I said earlier they are not the best potato for mashing (or
deep frying) but they are wonderful in potato salads and in
soups and stews due to their texture.

True enuff.

But, since they aren't peeled, you encounter pieces of potato
skin. And the serving may look like it has measles.

That's just nasty. And Lazy. I hate how that gets promoted as
being super-cheffy avant garde and/or extra healthy.

Once upon a - I asked the owner about it. He said that the first time
it happened the customers were taken by surprise - as was he. But then
it began to be requested. He's a businessman. He gave them what they
wanted.

New potatoes, served whole, are totally fine with their skins on
though.

I've no trouble with any potato skin.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: New Potatoes and Petits Pois with Pungent Green Sauce
Categories: Potatoes, Vegetables, Sauces, Herbs, Chilies
Yield: 4 Servings

Similar - but a lot less hassle:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: New Peas & Potatoes
Categories: Five, Potatoes, Dairy, Vegetables
Yield: 6 servings

3 tb Butter
1 1/2 tb A-P flour
2 c Milk; as needed
3 lb New potatoes; peeled, cut up
- if needed and boiled
1 c Young peas; cooked
Salt & pepper

Melt the butter in a pan, and then add flour, mix and
let cook for a minute.

Add in milk next to make a white sauce, this sauce is
not meant to be really thick, but some people prefer
it thicker.

Season with salt and pepper to taste.

Pour sauce over potatoes and warm the potatoes.

Once heated through, throw peas in and serve.

RECIPE FROM: https://www.food.com

Uncle Dirty Dave's Archives

MMMMM

... "Cauliflower is cabbage with a college education." - Mark Twain
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