Dishes That Are Probably Now Considered “Old School” But You Still Love Them?

[CharlieD]

Wow, that's a pretty extreme reaction to mashed potatoes with skins. There are some foods I don't like, but I've never wanted to smash a waiter in the face over a side dish.

Mashed potatoes with some skin on them is a country style mash, not "pig food," and most of the nutrients in potatoes are in the skins. I make that style of mashed potatoes whenever I serve them with rustic country foods like chicken fried steak, and yes, meatloaf.

If I am serving something more "posh," I'll use pealed potatoes, run through a ricer, and pureed.

CD

You are right of course. But even after all these years, and getting accustom to mashed potatoes with skin on, there is no way I'll have it on my plate.

 

[CharlieD]

I'm from the old school regarding mashed potatoes. They have to be peeled and thoroughly mashed smooth-no lumps. I grew up in an era where lumpy mashed potatoes were taboo and a sign of poor kitchen etiquette. So I use a ricer and load them up with obscene amounts of butter and salt.

Exactly, especially about lumps. If you want lumps, why bother mashing potatoes, just serve it in small chunks.

 

[Linda0818]

I'll eat mashed potatoes any way you throw them at me. Smooth, lumpy, in between... I'm good with it all.

 

[jennyema]

I loved creamed chipped beef on toast but could only have it when my father was away on a business trip. He didn’t want it in the house after the Army.

 

[Linda0818]

I loved creamed chipped beef on toast but could only have it when my father was away on a business trip. He didn’t want it in the house after the Army.

Yes yes yes yes yes. Love that stuff.

I still have to make creamed eggs over toast soon.

Another meal I love is hamburger gravy over mashed potatoes. It's also good over toast.

 

[dcSaute]

and yea olde Salisbury Steak . . . gravy&mash . . .

 

[Linda0818]

and yea olde Salisbury Steak . . . gravy&mash . . .

And buttered corn!