Mashed Potato Update

cybercat said:

I followed the great instructions I got here, and they were wonderful and
damned near effortless.

Big fresh Idaho potatoes, cut up and gently boiled for 20 minutes with lots
of salt, placed on the warm burner to dry bit after being drained in a
collander.

I warmed the milk and put the room-temp butter in first, then went easy on
the milk. They were so light and fluffy by themselves that a simple masher
and a brief whisking made them perfect. Russets are MUCH heavier, in my
experience. I love them but Idahoes made the task really easy. They all got
eaten, too. Thanks, everyone!

They sound perfect!! And I love homemade mashed potatoes, maybe at
Christmas ....

Rosie

I have a mashed potato up-date too. I had asked the newsgroup if it would be
a good idea to make the potatoes and put them in a crockpot to hold until
dinner. I did that and they turned out great except there was a little
scorching on the bottom part,just as someone had mentioned. So I was
wondering if I put a piece of foil in the bottom, would that prevent the
scorching?

Quoted message said:

Big fresh Idaho potatoes, cut up and gently boiled for 20 minutes...

Russets are MUCH heavier, in my
experience. I love them but Idahoes made the task really easy.

Idaho potatoes are simply Burbank Russets, but grown in Idaho. Am I
wrong?

"Phyllis Stone" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have a mashed potato up-date too. I had asked the newsgroup if it would
be a good idea to make the potatoes and put them in a crockpot to hold
until dinner. I did that and they turned out great except there was a
little scorching on the bottom part,just as someone had mentioned. So I
was wondering if I put a piece of foil in the bottom, would that prevent
the scorching?

No, but it would be easier to clean the appliance later.

Phyllis Stone said:

I have a mashed potato up-date too. I had asked the newsgroup if it would be
a good idea to make the potatoes and put them in a crockpot to hold until
dinner. I did that and they turned out great except there was a little
scorching on the bottom part,just as someone had mentioned. So I was
wondering if I put a piece of foil in the bottom, would that prevent the
scorching?

I did this for the first time and wasn't as impressed. I think they
seemed to "fluff" up in a slightly unnatural way. Perhaps a change in
the starch or something? They served my purposes but not something I'd
go out of my way to do again. The batch when first mashed were
incredibly PERFECT as they were... I regret that they were just good
after the time in the crock pot.
I buttered the inside of the crockpot before putting them in, and added
a huge pat on top to melt all over them.

Abe wrote:

Cyberskank food-idiot pealed:

Quoted message said:

Quoted message said:

Russets are MUCH heavier, in my
experience. I love them but Idahoes made the task really easy.

Idaho potatoes are simply Burbank Russets, but grown in Idaho. Am I
wrong?

You are correct. Idaho and russets are most generally considered
synonymous. There are other types of potatoes grown in Idaho but
those labeled Idaho are almost always russets. Of course russets are
grown elsewhere as well. Russets are the typical baking and french
fry potato, and what most use for mashed but personally I think red
bliss and yukon gold are better for mashed.

http://www.famouspotatoes.org/faq/index.php

Sheldon

Sheldon said:

I think red bliss and yukon gold are better for mashed.

http://www.famouspotatoes.org/faq/index.php

Sheldon

My husband and I are in agreement with you on this, Sheldon. We went on a
potato binge for a while to try to really figure out the difference in
flavor and texture of various potatoes, cooked in several ways, and we're
firmly fixed on Yukons and reds now. The Yukons are sweeter, fluffier, and
the skins are much more palatable than others when making "dirty" mashed
potatoes, in our opinion, of course. The reds have another flavor and
texture, altogether. We like them boiled, roasted, mashed and they're our
potato of choice in potato salad.

For a standard baked potato, though, we go with the Russets. The skins turn
out so nice and crispy! They also hold up the best when making
double-stuffed baked 'taters.

kili

Abe said:

Quoted message said:

Big fresh Idaho potatoes, cut up and gently boiled for 20 minutes...

Russets are MUCH heavier, in my
experience. I love them but Idahoes made the task really easy.

Idaho potatoes are simply Burbank Russets, but grown in Idaho. Am I
wrong?

i thought russets and idahoes were the same also, or at least one a
subset of the other.

your pal,
blake

cybercat said:

I followed the great instructions I got here, and they were wonderful and
damned near effortless.

Big fresh Idaho potatoes, cut up and gently boiled for 20 minutes with lots
of salt, placed on the warm burner to dry bit after being drained in a
collander.

I warmed the milk and put the room-temp butter in first, then went easy on
the milk. They were so light and fluffy by themselves that a simple masher
and a brief whisking made them perfect. Russets are MUCH heavier, in my
experience. I love them but Idahoes made the task really easy. They all got
eaten, too. Thanks, everyone!

Yeah, but, russets are the same thing as Idaho potatoes!

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
[email hidden]

"Kate Connally" <[email hidden]> wrote

Quoted message said:

Yeah, but, russets are the same thing as Idaho potatoes!

Really?

"blake murphy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Abe said:

Quoted message said:

Big fresh Idaho potatoes, cut up and gently boiled for 20 minutes...

Russets are MUCH heavier, in my
experience. I love them but Idahoes made the task really easy.

Idaho potatoes are simply Burbank Russets, but grown in Idaho. Am I
wrong?

i thought russets and idahoes were the same also, or at least one a
subset of the other.

These were much larger and firmer than the russets I usually do, and they
did not cook up the same.

"cybercat" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"blake murphy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Abe said:

>Big fresh Idaho potatoes, cut up and gently boiled for 20 minutes...
>
>Russets are MUCH heavier, in my
>experience. I love them but Idahoes made the task really easy.
>
Idaho potatoes are simply Burbank Russets, but grown in Idaho. Am I
wrong?

i thought russets and idahoes were the same also, or at least one a
subset of the other.

These were much larger and firmer than the russets I usually do, and they
did not cook up the same.

Since vegetables do not come from a computer based replicating device,
variations in size, shape and texture are to be expected.

cybercat said:

"Kate Connally" <[email hidden]> wrote

Quoted message said:

Yeah, but, russets are the same thing as Idaho potatoes!

Really?

Cyberidiot believes no one, which is why she's a kitchen imbecile...
Mrs. Potatohead has a higher IQ than this mashed potato brains.

Sheldon said:

cybercat said:

"Kate Connally" <[email hidden]> wrote

Quoted message said:

Yeah, but, russets are the same thing as Idaho potatoes!

Really?

Cyberidiot believes no one, which is why she's a kitchen imbecile...
Mrs. Potatohead has a higher IQ than this mashed potato brains.

Mashed potatoes are one of the easiest foods on the planet! This reminds me
of a funny instance that occurred with a former supervisor at work. (Nancy
Young will remember this, and some of the other oldtimers on rfc, as well.)
This woman had been married for 2, maybe 3 years; she was 37, maybe 38 years
old and always bragged about what a great cook her mom was. But she didn't
call her mom (who was very much alive). She called me at home one night
around 6PM to ask me how to make mashed potatoes. Excuse me? You're
calling me at home to ask how to make mashed potatoes?! LOL

Jill

"Kate Connally" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

cybercat said:

I followed the great instructions I got here, and they were wonderful and
damned near effortless.

Big fresh Idaho potatoes, cut up and gently boiled for 20 minutes with
lots of salt, placed on the warm burner to dry bit after being drained in
a collander.

I warmed the milk and put the room-temp butter in first, then went easy
on the milk. They were so light and fluffy by themselves that a simple
masher and a brief whisking made them perfect. Russets are MUCH heavier,
in my experience. I love them but Idahoes made the task really easy. They
all got eaten, too. Thanks, everyone!

Yeah, but, russets are the same thing as Idaho potatoes!

You know what? I don't think it is the type of potato that gave me the
lighter, fluffier boiled potatoes, I think it was the drying out of the
potatoes on the warm stove burner.

Tonight I used the last of the Idaho potatoes for boiled potatoes to have
with broiled rosemary pork medallions and green beans seasoned with leftover
ham.

They were heavy, just like "other" russets.

So for sure the key to light, non-lumpy mashed potatoes is allowing them to
dry on a warm burner after draining.

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

cybercat said:

"Kate Connally" <[email hidden]> wrote

Quoted message said:

Yeah, but, russets are the same thing as Idaho potatoes!

Really?

Cyberidiot believes no one, which is why she's a kitchen imbecile...
Mrs. Potatohead has a higher IQ than this mashed potato brains.

I may be stupid, but at least I am not vicious and ugly, like you and Greg.

cybercat said:

"Sheldon" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

cybercat said:

"Kate Connally" <[email hidden]> wrote

Quoted message said:

Quoted message said:

> Yeah, but, russets are the same thing as Idaho potatoes!

Quoted message said:

Quoted message said:

Really?

Quoted message said:

Cyberidiot believes no one, which is why she's a kitchen imbecile...
Mrs. Potatohead has a higher IQ than this mashed potato brains.

I may be stupid, but at least I am not vicious and ugly, like you and Greg..

That's not vicious and ugly... that's puppy love... you havn't any
idea of my vicious and ugly... and you really don't want to know. But
yes, you most certainly are stupid where cooking is concerned... but
don't feel bad, so are about 95pct of the current crop of rfc'ers.
You have a choice, the same choice as everyone else, you can choose to
learn or not, I really don't care which. However you don't get to
choose how I impart information... it will always be my way, always
has, that part is not negotiable.

Btw, Greg is his own person, I have no bearing on his behaviour, and
I'm positive Greg will concur, he has no bearing on my behaviour.

Sheldon

Sheldon said:

cybercat said:

"Sheldon" <[email hidden]> wrote in message

Quoted message said:

news:[email hidden]...

Quoted message said:

Quoted message said:

"cybercat" wrote:
> "Kate Connally" <[email hidden]> wrote

Quoted message said:

Quoted message said:

> > Yeah, but, russets are the same thing as Idaho potatoes!

Quoted message said:

Quoted message said:

> Really?

Quoted message said:

Quoted message said:

Cyberidiot believes no one, which is why she's a kitchen imbecile...
Mrs. Potatohead has a higher IQ than this mashed potato brains.

Quoted message said:

I may be stupid, but at least I am not vicious and ugly, like you and Greg.

That's not vicious and ugly... that's puppy love... you havn't any
idea of my vicious and ugly... and you really don't want to know.  But
yes, you most certainly are stupid where cooking is concerned... but
don't feel bad, so are about 95pct of the current crop of rfc'ers.
You have a choice, the same choice as everyone else, you can choose to
learn or not, I really don't care which.  However you don't get to
choose how I impart information... it will always be my way, always
has, that part is not negotiable.

Btw, Greg is his own person, I have no bearing on his behaviour, and
I'm positive Greg will concur, he has no bearing on my behaviour.

Absolutely, and I try not to "pick sides" or engage in private email
vendettas and SLEAZOID back alley gossiping and such as some here are
wont to do...

Just so y'all know, Sheldon has also flamed me in the past (I was a
clueless noobie, and on WebTeeVee no less! He was the one IIRC that
coined the term "Gregory MORRON", which some still call me, lol.."if
it fits".), I didn't mind, I didn't consider it "personal", as I have
a life outside of this froup; I'm not going to get all hepped up about
someone flaming me on Usenet, I've got plenty of other "drama" going
on in my life. I like to "compartmentalize" various facets of my
life, e.g. work life, social life, family life, online life,
etc...makes things a LOT simpler in the long run.

In fact the last posters I truly loathed here were the long - gone
Sheryl Rosen and Mothra Hughes, and that particular drama was years
ago now. I truly like - or tolerate, lol - most everyone here, and
that includes cyberpussy and Da sqwertz, they make me laff and I KNOW
deep down that they love me too...we just engage in silly bantering,
no harm done IMNSHO.

:--P

--
Best
Greg

cybercat said:

"Sheldon" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

cybercat said:

"Kate Connally" <[email hidden]> wrote

Quoted message said:

Quoted message said:

> Yeah, but, russets are the same thing as Idaho potatoes!

Quoted message said:

Quoted message said:

Really?

Quoted message said:

Cyberidiot believes no one, which is why she's a kitchen imbecile...
Mrs. Potatohead has a higher IQ than this mashed potato brains.

I may be stupid, but at least I am not vicious and ugly, like you and Greg.

CyberPUSSY, U R so DUMB that you use your burf kontrol pills as
suppositories and spread your contraceptive jelly on yer morning
toast...SO THERE...!!!

;---p

--
Best
Greg