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Old 02-01-2008, 02:37 AM   #11
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Making 'whipped' potatoes will never be the same again..

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Old 02-01-2008, 04:22 AM   #12
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Not sure if this is what u mean but this is what I do.
Wrap the raw potatoes in a dish towel. Bash them with a rolling pin until they are cracked but try not to beat them to a pulp.
Then what I do is put them in an oven dish with wine, herbs oil, salt and whatever else u want and bake in the oven. When the potatoes are cracked(smashed) they absorb the flavours nicely.

Mel
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Old 02-01-2008, 05:40 AM   #13
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That's what came to my mind, too, JKath, when I was reading Maverick's post. And wasn't their nickname the "spud" boys? Fitting.

I prefer mashed, but I tried RR's garlic smashed potatoes a couple times. Cream cheese and sour cream plus finely chopped raw garlic. She said the garlic would cook in the hot smashed potatoes. She lied.
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Old 02-01-2008, 03:08 PM   #14
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I peel two or three russets, depending on size, then dice them about 1 inch cubed. Then I boil them in water until fork tender, drain off all the water, and put them back on the burner to make sure all the water is gone. I toss in about a quarter stick of butter, then attack the cooked potatoes with one of those curved wire mashers, not the round plate with the holes in it kind. Once the potatoes are smashed up real good, I add the milk and stir them up with the masher until the milk is thoroughly incorporated and the potaotes are the desired consistency.
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Old 02-01-2008, 04:01 PM   #15
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Quote:
Originally Posted by Mel! View Post
Not sure if this is what u mean but this is what I do.
Wrap the raw potatoes in a dish towel. Bash them with a rolling pin until they are cracked but try not to beat them to a pulp.
Then what I do is put them in an oven dish with wine, herbs oil, salt and whatever else u want and bake in the oven. When the potatoes are cracked(smashed) they absorb the flavours nicely.

Mel
When I think of Smashed Potatoes, I think of what they serve at some of the restaurants I go to--like the ones jkath described. This, however, is an interesting idea and I will have to try it sometime!

Barbara
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Old 02-01-2008, 04:38 PM   #16
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Boil/Bake...Run them through what I call a ricer. Milk and butter. It's done!
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Old 02-01-2008, 05:18 PM   #17
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When I grew up M&D would add margerine and milk to boiled taters and tear into them with the hand mixer.

That is how I leaarned to make mashed taters. And they were always the same.

Now I know there are so many ways to make them.

To me smashed means crushing the spuds until they still have some texture, OK lumps. How many and how big is always the decision.

We do it with a manual potato masher we inherited from a grandmom. It has a red wooden hamdle and metal mashers. And is probably eighty years old. But it works fine.

Then comes the question of what one wants to add to the dish. Butter and milk or cream or sour cream or even cream cheese, yipes, I cannot take the pressure.

Of course chives, we try to keep a pot growing in the kitchen in the winter. But then there is the garlic question. I like garlic in demure quantities, the other side of us would put enough in to keep the dog away from us for a week.

Maybe all people wishing to be married should go to a garlic counsellor, a certified one of course, prior to the bands.

Garlic aside, we ofen have to make a decision on the fate of a tater. Should we smash the tater just a tad, not bad. Or a bit more. And what do we add? Or should we just pick up the hand mixer and add some butter and cream and enjoy?

And the possible additives like crumbled bacon or shallots, how do I deal with that?

I promise to calm down. But smashing a tater is not a casual decision. Choosing from a palette of potato possiblities is difficult at best.

But just smash aeay. Taters are great. But I love just boiled smashed taters with a bit of S&P to the very blended toaters with a lot of fatty stuff and bacon.

The enigma is figuring out how far one wants to go for any meal.
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Old 02-01-2008, 08:56 PM   #18
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Old 02-03-2008, 12:08 AM   #19
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Hi Flounder,
Would you like a recipe for smashed potatoes, mashed potatoes or Pommes Puree. You need to be more exact, and dare I say, more discriminating in your search.

With which dish would you like your "pommes" to accompany?

Regards,
Archiduc
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Old 02-03-2008, 03:37 AM   #20
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I peel my potatoes, dice them, & cook till done. Then I mash them or whipped them with the hand mixer. My mom used the hand mixer while I was growing up. I use my hand mixer most of the time whenever I've got a small batch of potatoes. Whenever I've got a bigger batch of potatoes, I use my Kitchen Aid stand mixer.

My mom adds butter & milk to hers along with a little salt to taste.

After I've drained my potatoes, I add butter, Paula Deen's House Seasoning, & milk. I also add a couple of teaspoons of chicken boullion. I've been using Watkins Soup & Gravy base for the past year in my mashed potatoes. I try to mash out as much lumps as possible but it doesn't bother me if there's any lumps in it. I make potatoes creamy...a little thicker than country gravy. After they've set for awhile, they do thicken up.

Darlene
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