...do you cook/drain, then put taters into another bowl to mash/season and thennnnnn put into a serving dish???? My MIL did this and then the left overs went into yet anotherrrrr bowl!!!
I'm lazy...for just DH/me, I cook, mash and leave on the stove (and even store left overs) in the same pan for us to help ourselves!!!This message has been edited. Last edited by: CJO,
I mash in the same saucepan. Generally fill our two plates at the stove. For company though, I transfer the mashed potatoes to serving bowls. Leftovers go in bowls (plastic with lids or glass with plastic wrap) and refrigerated.This message has been edited. Last edited by: KeepYouInStitches,
We don't eat mashed potatoes very often preferring other preparations for potatoes but when we do, I mash them in the pan after I drain them well, then add the milk/cream, salt, pepper and butter. I don't use a mixer for I liked "mashed" not "whipped" potatoes.
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I also mash them in the pot they were boiled in. Leftovers, if any, are stored in a plastic or glass container w/ lid inside the fridge. If served for company, I place them in a bowl.
I mash them in the pot, too. We don't like lumps in our mashed potatoes so I've used a handmixer for years. Now that tool is a necessity because of RA. For company dinners, I transfer them to a pretty bowl.
I try to store ALL my leftovers in glass. I've developed an aversion to plastic anything these days!This message has been edited. Last edited by: CA Lori,
I cook my potatoes with chopped up onion than drain and mash in the cook pot with butter and milk. for company I transfer to a bowl for me and DH we dish out of the pot. The only time I have leftovers is if I planned for them.
I mash them in the pan, transfer to a bowl for on the table and eat them all ! No leftovers!!!
I peel & cut the potatoes them boil them in salted water. Drain, then put them in the Kitchen Aide mixer with butter. Add a bit of milk and if I have some, a dollop of sour cream. S&P. Using the KA makes them so smooth and they almost double in quantity.
I never would have believed anyone would transfer potatoes to another container from the pot to mash them. Curious, if your MIL had a different type of cookware she didn't want to damage with metal utensil?
Well, count me in with the ones who use several bowls! I boil the potatoes in one pot, drain and transfer to another one where I mash and add the "good" stuff - butter, sour cream, a little milk and salt. Then transfer to the serving dish for dinner itself! I leave the pepper on the table for those who want it!
Rarely have left-overs, but if there are any, I put them in an air-tight container and serve the next night!
Mash them in the pot. Serve them from the pot, any leftovers go into storage dish/corningware for making tater cakes next day.
For holiday meals they go into a nice bowl.
I also have RA and must use hand mixer. oh well. no one has ever complained about my cooking around here.
Life is GOOD!!
1 pot to cook = drain, smash, season, add butter,milk or cooking liquid. If serving at the table place in a bowl - keep the rest warm in the cooking pot (covered).
Re seasoning those potatoes - my Italian MIGranny added freshly grated nutmeg....LOL, no roasted garlic! and sprinkled on freshly minced Italian parsley or paprika.
Never "soupy" whipped potatoes! IMO if there are any leftovers, add an egg & minced chives or grated cheese for next day's patties.This message has been edited. Last edited by: tessa89,
Even with just the two of us, unless it is soup or chili, it goes in a serving bowl on the counter. I can't imagine serving dinner out of a pot. Sorry, I'm just not that enlightened yet.
When cooking I put the drained potatoes back in the pot so the milk, butter, sour cream etc can heat up and the potatoes are served nice and hot. I don't like whipped potatoes so I use the masher to get lumpy mashed potatoes.
Whipped potatoes are not mashed potatoes.
A niece was shoveling in her granny's mashed potatoes. "These are delicious! They're lumpy" Her mother quickly reprimanded her. Niece looked up, "But I like the lumps. I know that they aren't instant. Granny's mashed potatoes are the best!" Oh..okay.
With all this talk about mashed potatoes, my boyfriend said he cannot tell the difference in potatoes made from a box and make your own mashed potatoes.....I say there is a definite difference. What do you guys think? I prefer them whipped, no lumps.
My mind is a garden. My thoughts are the seeds. My harvest will be either flower or weeds.
He does not have discriminating taste buds. I can tell and nothing ticks me off worse that dining in a decent restaurant and being served instant potatoes. (Same thing goes with paying $2 for a glass of tea and being served instant. blech!)
There's a definite difference in taste and texture to me. You might be able to add enough butter and cream to improve the taste, but I can never get beyond the texture.
If he can't tell the difference...serve him the easiest and save the best for you!
Haha, thanks Sherry!
My mind is a garden. My thoughts are the seeds. My harvest will be either flower or weeds.
DH would never know the difference. I could serve him prepackaged everything and he would never know.
I really hate it when I order tea, and I like mine unsweetened, and it is instant or that premade stuff.
Since I've cut waaaaaaay back on the carbs, I rarely make mashed potatoes, but when I do...
...I cook, season and mash them (with a hand-held potato masher) in the same pot.
I serve DH and myself from that same pot and there are never any leftovers.
Oh, and I like mine lumpy and buttery too.
Guess I've never had "mashed" then. Is this a regional term? If you're in CT and order potatoes they are either baked, mashed, french fries or homefries. Mashed means done in a mixer with butter & milk.
I forgot one! Smashed! I guess that would be considered mashed. lol Those are mashed with the skins left on. Usually a red potatoe.
That is what we would call whipped potatoes, but most restaurants would still put mashed on the menu.
Mine are "mashed" in the pot they were cooked in along with real butter & milk, salt/pepper. Then I use the electric had mixer cause I prefer no lumps either. I have one pot (copper bottomed) that I use for mashed taters. For DH & I, we serve ourselves at the stove...we eat less this way, you have to get up to get seconds...and neither of us does that often!
Leftovers are put in zip bags & frozen. To serve again...thaw, put in micro dish add about 1T butter & 1T milk and heat in 1 min. incriments, stirring inbetween and serve at temp you prefer. Taste just as good as fresh mashed taters! Once in awhile I'll make potato pancakes....add a bit of flour & finely chopped onions & fry in HOT bacon grease! :Yummy:
"The soil is the source of life, creativity, culture and real independence." David Ben-Gurion
I like the smashed potatoes with skins! DH doesn't. So I only get them at a steak restaurant.
Terminology is regional. I've eaten them whipped, mashed, and smashed. If you give the potatoes a good workout with the masher, you can get lump-free potatoes. I'm not picky though as long as they are not instant and they are GOOD!, I'll eat them any way!
I was watching some chef whip them and he said to not overwhip, that's when they start breaking down and turn watery.
It's just easier for me to wash a pot and a masher than drag the hand mixer out and whip them. There's no way I'm taking the time to whip them in the stand mixer then clean that up!
I am really surprised by the number of people who do not "take up" their food to serve! I want to get my food out of the pots as quickly as possible.
I only set the table if we have company. DH and I have used tv trays for years, but the food placed on the counter and is served in the appropriate serving bowls and platters, we dine with plates and flatware and I prefer cloth napkins. Leftovers are transferred to either plastic containers or ziploc bags or seal a meal bags depending on the food and amount left over. If I do a roast or something large - most of the leftover goes into the seal a meal bags and then the freezer.
Oh! And what about potatoes run through a food mill or ricer?!
Frequently when I do mashed or smashed potatoes I will throw a few cloves of garlic in while boiling the potatoes and mashing them in with the butter and milk or sour cream. YUM!
I cook, mash and serve from the same pot!! I like lumps in my potatoes, so I use a hand masher. I will add a dollop of sour cream and/or mayo, along with the salt, pepper, butter and milk. I serve up the plates from the counter, and then take the to the table. If we have company, they go in a nice bowl.
There's as many variations of mashed potatoes as there are people, so whatever you like is fine.
Life isn't about how to survive the storm, but how to dance in the rain.
When I leave them in the pot, I put the lid on. Keeps the heat so that if we go back for seconds, they are still warm. We always eat at the dining table with "silver"ware and cloth napkins, placemats, etc. I guess what I do is "plate" the food for each of us. When we have guests, I serve family-style in proper serving dishes...which run from plain to less-plain...no crystal or anything...just, as Granny Clamplett would say, "fancy eatin' dishes."
I frequently rice my potatoes, then season for whichever recipe I'm preparing - Duchess (egg yolks, butter, cream), Pesto (pesto, sour cream and Parmesan) or Buffet potatoes (sour cream, cream cheese, garlic). Pipe them through a large star tip into individual servings or as border around the entree, etc.
One dinner party I made all three flavors, piped small dollops and served one of each on the dinner plates.
I think ricing is the ultimate for "mashed potatoes."
That is why I transfer them. But then, I "mash" them with a pastry blender. For the two of us it is much quicker, easier on the arm, and less hassle then using a mixer or regular masher. (which I use for making apple sauce )
I drain them and then put the pan back on the burner and add the butter and milk to heat both of them. Then I season and mash with the hand mixer. I serve our plates (if it is just the two of us) from the stove and take the dished up plates to the table.
I have also made Linderhof's delicious potato recipe and successfully frozen the left overs for another meal(s)
Although not the topic here I also scoop out the pasta from the boiling water (learned this from Giada di Laurentis) rather than drain and rinse it as I used to do. Much, much easier, no drainer to clean and the pasta does not stick to anything.This message has been edited. Last edited by: lady of shallot,
I do the same thing.
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I whip in the same pan as cooking (don't care for lumps)and serve in the pan. If I was entertaining I would transfer. So, the other night I tried Handie Anns idea of adding onion while cooking. OMG, I could've eat the whole pan myself. Such a simple add in totally changed the flavor for me. Thanks Handie Ann.
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