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Thread: Memphis : mashed potato capital of America

  1. #21
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    Cotton1's Avatar Senior Member
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    Quote Originally Posted by hanger4 View Post
    The lovely and gracious Ms Hanger4 prefers russets. Me, I pretty much like taters, any way cooked, even leftover mashed made into patties or pancake like and fried for breakfast.
    The handsome and amazing Cotton likes taters, period !
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    Abby08 (01-24-2021)

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    Abby08's Avatar Senior Member
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    Quote Originally Posted by Cotton1 View Post
    The handsome and amazing Cotton likes taters, period !

    They're just the best food EVER and so versatile!

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    Cotton1 (01-24-2021)

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    Quote Originally Posted by Abby08 View Post
    They're just the best food EVER and so versatile!
    And they are a good excuse to eat ketchup!
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    Abby08 (01-24-2021)

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    Now I want French fries with ketchup!

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    Cotton1 (01-25-2021)

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    Standing Wolf's Avatar Senior Member
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    Quote Originally Posted by Abby08 View Post
    I love potatoes in any way, shape or form!

    If I ate them the way I wanted, I'd be twice my size! LOL...
    I'm exactly the same way. If I start listing the different ways I like potatoes, I sound like Bubba in 'Forrest Gump'.
    Civilized men are more discourteous than savages because they know they can be impolite without having their skulls split, as a general thing.” - Robert E. Howard

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    Abby08 (01-24-2021)

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    Quote Originally Posted by Standing Wolf View Post
    I'm exactly the same way. If I start listing the different ways I like potatoes, I sound like Bubba in 'Forrest Gump'.

    I like mashed potatoes with ketchup.

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    Cotton1 (01-25-2021)

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    Roasted garlic mashed potatoes are really tasty. Preheat oven to 350 degrees. Cut one whole head of garlic in half and put both halves in an ovenproof dish (with a lid) cut ends up. Pour a little oil over the cut ends, cover the dish and roast for about 20 minutes or until the garlic is really soft. Meanwhile, cut 2 pounds of russets (washed but unpeeled) into quarters and boil in salted water until soft. When done, drain well, cover, and set aside.

    When the garlic is soft, cool until you can handle with bare hands and squeeze the garlic out into a bowl. Mash and set aside.

    Mash the potatoes well and mix in the roasted garlic, 2/3 of a stick of melted butter, and a cup of sour cream or heavy cream or milk or chicken stock in stages, until the desired texture is achieved. You may want to use less, depending on the moisture content of the potatoes. Season to taste.
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    Cotton1 (01-25-2021)

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    The Booman's Avatar Senior Member
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    Quote Originally Posted by Cotton1 View Post
    Really? I can do that ! Thanks !
    Salt, pepper, lots of butter and some sour cream. Don't over mash or whip. You'll release too much starch and end up with the texture of paste.





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    Cotton1 (01-25-2021)

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    Originally Posted by Standing Wolf
    Rookies may make the mistake of trying to use those large brown baking potatoes. Not good. Always go with the smaller, roundish-ish red potatoes and leave the skins on.

    Quote Originally Posted by Cotton1 View Post
    Thanks for the tip
    I use the small potatoes. But you can use the large ones- just cut them into smaller pieces.
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    Cotton1 (01-25-2021)

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    countryboy's Avatar Senior Member
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    Quote Originally Posted by Abby08 View Post
    For me, russets are the best for mashing.

    Made with heavy cream and real butter, a little salt and pepper.......pure heaven!
    I agree, russets make the best mashed taters.

    Red potatoes are good like this. https://www.allrecipes.com/recipe/22...-red-potatoes/
    Cutesy Time is OVER

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