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Old 01-03-2009, 04:55 PM   #21
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aside from the more salt an pepper, roasted garlic squeezed in, or a nice mushroom/wine gravy is how we enjoy it here. ( real butter and cream too, just dont let my wife know, she is tryin towatch her diet, but how can u resist the butter and cream)
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Old 01-11-2009, 05:05 PM   #22
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As others have mentioned, salt the water while boiling. If you don't add enough salt to the boiling water, the potatoes won't taste like anything. Like pasta, salt the water.
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Old 01-11-2009, 05:13 PM   #23
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I use sour cream and mayo in them. A little butter and milk.
Yeah.... low fat they are not.
I've made a lower fat version from Cooking Light with cream cheese that were really close.
As for salt, i add and taste until I like it. start with 1/2 tsp maybe and go from there??
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Old 01-11-2009, 05:26 PM   #24
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From the recipe you described, it sounds as if you made pretty standard mashed potatoes.

It is a bland dish, and it's supposed to be bland. Like plain steamed rice, mashed potatoes are a side dish that is usually eaten with other foods that have a sauce or gravy of some sort. The sauce or gravy is put on the mashed potatoes to provide flavor.

If there is no sauce, most people like to top the mashed potatoes with lots of butter, which isn't the healthiest way to eat -- but it is good! Same with baked potatoes.

About the only time most westerners eat mashed potatoes alone is when they're sick and can tolerate only very bland food.
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Old 01-11-2009, 05:30 PM   #25
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The healthiest way to make mashed potatoes is to mash them with just a little buttermilk and salt. Taste great, strong potato flavor, and the amount of fat and calories is reduced dramatically.
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Old 01-11-2009, 06:00 PM   #26
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We like mashed potatoes several ways...from really decadent, to really frugal...

For the frugal (healthier) version, we use some nice chicken broth instead of the milk/cream...and lots of cracked black pepper for punch...
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Old 01-11-2009, 06:47 PM   #27
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You know, this business of "salting the water" is, in just my opinion, nothing but a crock. Especially if you're trying to limit your sodium intake.

I once did a pasta taste test - two pots of boiling water - one salted; one not - identical amounts of pasta added & cooked to "al dente" stage.

Results: ABSOLUTELY NO FRIGGIN DIFFERENCE IN TASTE, TEXTURE, OR ANYTHING ELSE. While salt definitely can "accent" other flavors in food, used by itself & to excess, all it does is make the resulting food SALTY!!

Folks who insist on salting everything must have stock in the salt companies.
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Old 01-11-2009, 06:54 PM   #28
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Quote:
Originally Posted by BreezyCooking View Post
You know, this business of "salting the water" is, in just my opinion, nothing but a crock. Especially if you're trying to limit your sodium intake.

I once did a pasta taste test - two pots of boiling water - one salted; one not - identical amounts of pasta added & cooked to "al dente" stage.

Results: ABSOLUTELY NO FRIGGIN DIFFERENCE IN TASTE, TEXTURE, OR ANYTHING ELSE.

Folks who insist on this must have stock in the salt companies.
How much salt did you use Breezy? What they usually show on TV is way too little salt in the water. I put in a lot of salt (hey salt is very inexpensive). I get the water tasting like I would if I were doing a brine. This is for pasta though. I do not bother doing it for potatoes as the potatoes do not suck up the water as pasta does so for potatoes it is a waste as far as I am concerned.
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Old 01-11-2009, 07:01 PM   #29
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How much salt did you use Breezy? What they usually show on TV is way too little salt in the water. I put in a lot of salt (hey salt is very inexpensive). I get the water tasting like I would if I were doing a brine. This is for pasta though. I do not bother doing it for potatoes as the potatoes do not suck up the water as pasta does so for potatoes it is a waste as far as I am concerned.
I agree. I add about 2 Tablespoons of kosher salt to an 8-quart pot of boiling water for pasta. I find that doing so makes a difference in both the taste and texture of the pasta.
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Old 01-11-2009, 07:04 PM   #30
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I actually do much more than 2 tbsp. I never measure, but I use quite a lot.
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