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Old 06-09-2008, 08:19 PM   #31
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Join Date: May 2008
Location: SF Bay Area
Posts: 31
Originally Posted by jkath View Post
whip it good.

I wanted to post a URL for the song Let it Whip by the Dazz Band but I have not made enough posts yet. Better start posting more.

If anyone is interested in what I was going to post you will have to look up the UTube video of that song. I love to dance to it sans the whip. Actually, cooking to it is fun too.

Oh, yeah, rustic potatoes are made with the peels still on and with a potato masher. My Mom found the electric mixer and never went back to the masher again. We used that for egg salad and mushed bananas.

One of the most striking differences between a cat and a lie is that a cat has only nine lives. Mark Twain
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Old 06-09-2008, 09:15 PM   #32
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Posts: 337
Originally Posted by Michael in FtW View Post
Archiduc - I really believe the OP's question was aimed more at the basic technique question of what is: Smashed vs Mashed vs Creamed vs Whipped ... not a pedantic 4-star dissertation on recipes.

Heck - had it been about recipes - I would have posted one for Colcannon!
Hi Michael in FTW,

As you will see from my response, given in message 23, I responded directly to the OP re. smashed and mashed potatoes. My second post on this thread was in response to message 24 as posted by DRAMAQUEEN (in message 24) in respect of the message I had posted - specifically number 23.

Having read through the messages, I felt that:
1. sufficient argument had been given as to how one might distinguish between and make smashed/mashed potatoes;
2. alternatives (ideas (?)- are these not good!) for treating potatoes could be presented and could/should be shared with other posters for them to explore in their diet and cooking;
3. remind me about the purpose of this messageboard - advice (given that in message 23), ideas (given that later), recipes (when it comes to tatties, it is a question of taste);
4. this forum is about the sharing of ideas which, when possible, should be explained giving the different competencies of readers/posters - some degree of clarity is appropriate here to explain what one means and give suggestions as to serving;
5. thus some basic instructions as to "how one might do it" would be appropriate. I apologise to anyone whom I might have offended by sharing the methods with which I treat potatoes and any other ingredients with which you might usefully employ them to make a meal or tasty dish!
6. my post was not a dissertation - that would be at least 10,00 words - but I can do it if you like! I spent over 20 years teaching UK undergraduates in Edinburgh, Scotland, how to do it!!!!!!!!!!!!!!!

Get over yourself - nothing prevented you from posting any tattie recipe or advice as to how to make, extend and serve tatties in conjunction with any other ingredient. Yes - you should have given you recipe for Colcannon!


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Old 06-10-2008, 07:13 AM   #33
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Colcannon is one of my favorite recipes but didn't mention because we were talking about mashed vs. smashed potatoes. And yes, Archiduc, I forgot all about using whole grain mustard in mashed potatoes. That really is a good alternative. Haven't done that in a couple of years but thanks for reminding me. I think it's time to re-visit that dish.
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Old 06-13-2008, 02:31 AM   #34
Join Date: Apr 2008
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I cook potatoes in the cooker with water. Drain the water, Peal the skin and mash them.

Add onion, garlic, salt, pepper and some some yogurt. Cook for few minutes. We can add a few drops of lemon juice also. This is a simple recipe and its yummy.


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