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Author Topic: Does making, and liking, box mix mashed potatoes...  (Read 1460 times)
Devonai
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« Reply #25 on: July 24, 2017, 08:34:06 AM »

What's the alternative, mashing potatoes yourself like a troglodyte?

SWMBO and I like the Betty Crocker sweet potato mix, though the recipe calls for so much butter that the mix might as well be newspaper pulp.
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« Reply #26 on: July 27, 2017, 05:46:45 AM »

"What's the alternative, mashing potatoes yourself like a troglodyte?"

THAG SMASH!
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MillCreek
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« Reply #27 on: July 27, 2017, 06:57:08 AM »

^^^I use a ricer when making mashed potatoes, and it gives me a great texture.
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charby
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« Reply #28 on: July 27, 2017, 07:33:02 AM »

Instant potatoes have come a long way in becoming blah to palatable.
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« Reply #29 on: July 27, 2017, 04:17:05 PM »

^^^I use a ricer when making mashed potatoes, and it gives me a great texture.

What's a Ricer ??  I grew up in Half German/Half Irish household, I ate a lot of potatoes growing up.

And when I google pictures of "Ricer"  I get pictures of Honda Civics, Toyota Corollas, and Subaru WRX's with coffee cans tack welded on their exhausts.   
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MillCreek
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« Reply #30 on: July 27, 2017, 05:03:45 PM »

https://www.amazon.com/Bellemain-Stainless-Interchangeable-Fineness-Discs-Full/dp/B00V8QXNEA/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1501203799&sr=1-3&keywords=potato+ricer
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MillCreek
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Mike Irwin
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« Reply #31 on: July 27, 2017, 05:04:19 PM »

This is a vegetable ricer

https://www.amazon.com/dp/B01FTW9U8Q/ref=asc_df_B01FTW9U8Q5095211/?tag=hyprod-20&creative=395033&creativeASIN=B01FTW9U8Q&linkCode=df0&hvadid=198093537739&hvpos=1o5&hvnetw=g&hvrand=892231407680186357&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9008129&hvtargid=pla-320469890618

It's designed to turned cooked vegetables into very smooth puree.
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Mike Irwin
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« Reply #32 on: July 27, 2017, 05:05:40 PM »

Missed it by that much!

I use a ricer (my Grandmother's, from the 1940s) when I want really smooth mashed potatoes.

I've also used it to squeeze lots of lemons really quickly.
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bluestarlizzard
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« Reply #33 on: July 27, 2017, 05:30:09 PM »

I don't really like super smooth mashed potato's unless they're been baked or such after so you get a crusty shell over the serving.
For the most part, I want them to have a little potato texture. Even when I make instant mashed, I don't use as much hot water as the package calls for, because it makes them too soupy.

When I feel like fooling with real potato's, I often make what I call my "smashed potato's". I get the mini potato's (usually either the red skin or the goldens) that come in a steamer bag and either steam or boil them. Then I dump them in a bowl, make sure each potato gets bashed up fairly decently by a fork. Usually I top this with shredded cheese, real bacon bits and butter, plus seasoned salt and pepper. There's one type of steamer bag that you can add stuff to cook with the potato's, and I usually through in some rosemary and butter with those.
Smashed potato's are one of my favorite cold night, curl up in my chair with a good book or movie and get fat dinners.
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Warren
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« Reply #34 on: July 27, 2017, 05:50:32 PM »

Red skin!?!?! Red Skin!?!?!?

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KD5NRH
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« Reply #35 on: July 27, 2017, 05:59:23 PM »

Dear KD5, instant mashed potatoes make a wonderful field expedient hemostatic agent  in case of tragic bike or jackstand accidents. Who am I kidding, I come to this fact by way of my dad's white board of random thoughts and phone numbers.

Idahoan bacon cheddar chipotle is my go to instant lightweight food. Might itch a bit on an open wound, though
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« Reply #36 on: July 27, 2017, 06:07:36 PM »

Wounded AND Hungry?

Try Ore-Ida's NEW Traumashed Potatoes!

They're So Good You'll Put 'em Anywhere!
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Mike Irwin
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« Reply #37 on: July 28, 2017, 03:25:45 AM »

"For the most part, I want them to have a little potato texture."

I'm pretty much the same way, but there are some reasons for why you want really smooth mashed potatoes, such as the base for soup or for making potato dumplings or gnocchi.
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MillCreek
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« Reply #38 on: August 06, 2017, 12:22:39 PM »

I just read this and it sounds interesting:

http://skillet.lifehacker.com/instant-potatoes-are-the-key-to-quick-delicious-gnocch-1797566583

I like a good gnocchi with pesto or sage/brown butter, and this certainly sounds like a very quick and easy way to make them.
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zxcvbob
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« Reply #39 on: August 06, 2017, 01:12:21 PM »

I think I read somewhere that potato flakes (just a little) are a "secret ingredient" for tightening up the filling in apple strudel without making it pasty.
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Mike Irwin
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« Reply #40 on: August 07, 2017, 04:42:04 AM »

Oh man, SO trying that Gnocchi recipe!
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KD5NRH
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« Reply #41 on: August 07, 2017, 07:35:11 PM »

Got some instant refried beans that I'm going to have to try as a camp food.  Should be pretty much the same as rice or mashed potatoes, except that the beans do have a flavor to contribute to whatever mix they're used in.
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Mike Irwin
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Re:
« Reply #42 on: August 12, 2017, 03:25:56 PM »

Tried the gnocchi recipe. Easy and good.

Sent from my SCH-I545 using Tapatalk
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Sergeant Bob
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« Reply #43 on: August 13, 2017, 08:00:23 PM »

I actually like the Idaho packets. I usually keep a variety around especially the Garlic one and the Baby Red one. Since I am only cooking for myself most of the time they make a quick easy side dish. I would normally not make mashed if I was going to take the time to cook potatoes; Iĺd roast them on the grill in tinfoil or do potato salad instead.


You talking about Idahoan, Roasted Garlic and Parmasian, Baby Red?

Excellent!
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Mike Irwin
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« Reply #44 on: September 17, 2017, 01:25:36 AM »

Last night I made the gnocchi recipe that MillCreek posted again. It is SOOOOOOO damned good!

This time I added some powdered sage to the potato mix.

Then I made a white wine brown butter sauce with garlic.

I also cooked some broccoli florets with the gnocchi, then tossed it all into the pan were the sauce was. Let it simmer for a few minutes, turning well to get everything covered, and served with grated parm cheese.

Holy crap was that a good meal!
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Mike Irwin
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« Reply #45 on: October 02, 2017, 06:37:31 AM »

Every time I make the gnocchi, I like it more and more and more!

Last night I made a half batch. Perfect size for dinner.

I simmered some chorizo in white wine, then added a bottled red sauce and some extra spices.

When I cooked the gnocchi I threw in some frozen broccoli florets. Drained everything, toss it in the sauce to simmer for a few minutes, mainly to finish cooking the broccoli, and plated with some grated parm cheese.

Holy crap good!
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Amy Schumer
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« Reply #46 on: October 02, 2017, 06:40:12 AM »

Broccoli makes everything better.... grin grin
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Some days even my lucky rocketship underpants won't help.


Bring me my Broadsword and a clear understanding.
Get up to the roundhouse on the cliff-top standing.
Take women and children and bed them down.
Bless with a hard heart those that stand with me.
Bless the women and children who firm our hands.
Put our backs to the north wind.
Hold fast by the river.
Sweet memories to drive us on for the motherland.
Mike Irwin
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« Reply #47 on: October 02, 2017, 07:35:05 AM »

I absolutely love broccoli.
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