Mashed potato question...

Chatty Cathy said:

What do you add to your mashed potatoes (if anything)?

I add butter...
Anybody else?

Butter, cream cheese, half-and-half, s&p. Occasionally some shredded
Cheddar.

Chatty Cathy said:

What do you add to your mashed potatoes (if anything)?

I add butter...
Anybody else?

Butter and a little milk..... and I like them lumpy.

Pete C. said:

Steve Pope said:

I rarely use butter for anything. However, I will add goat
butter to mashed potatoes if that's a possibility. More
usually, either buttermilk or yogurt, and sometimes olive
oil.

Quoted message said:

I have not come up with a really good version of mashed potatoes
that is dairy-free. I've tried soy milk and almond milk
and it doesn't really work.

Quoted message said:

Steve

Is there anything that "soy milk" actually works for? I love tofu, but
"soy milk" *shudder!*...

It works OK for rice pudding. I imagine it would be OK for any
pudding and/or custard that is somewhat strongly flavored. In fact,
it should be OK for just about any sauce where the primary flavor is
not the dairy - chocolate sauces and the like. It is also OK in soups
that need a little creaminess/richness, but have a lot of flavor -
things like peanut or butternut squash soup.

For all of the above, coconut milk is probably better, as long as the
coconut flavor is not objectionable. Coconut milk makes a very nice
creme anglaise, is fabulous in rice pudding, and makes wonderful ice
cream and/or gelato. If I were vegan, I would use a whole lot of
coconut milk and coconut cream.

Later,
Mark

Serene said:

Steve Pope wrote:

Quoted message said:

Quoted message said:

I have not come up with a really good version of mashed potatoes
that is dairy-free. I've tried soy milk and almond milk
and it doesn't really work.

Quoted message said:

When I'm making vegan mashed potatoes, I just use the potato cooking
water as the liquid, and I use Earth Balance in place of my usual
butter.

Thanks, that's a product I've never heard of. Probably because
I have always ignored all butter substitutes, but this one seems to
have no trans fat, so maybe I'll look into it.

Steve

kilikini wrote on 17 May 2007 in rec.food.cooking

Quoted message said:

Scott said:

Chatty Cathy said:

What do you add to your mashed potatoes (if anything)?

I add butter...
Anybody else?

Cheddar cheese and chopped green onions or bacon bits

Aha! I've done that before, too! It's a wonderful combo.

If I'm making them without really a plan, I usually just use butter and
cream. I'll sometimes add roasted garlic cloves or, as Scott said,

bacon

Quoted message said:

and cheddar. It all depends upon the main dish.

kili

That's what I add to my twiced baked potatoes plus diced cooked mushrooms.
For my mashed taters I prefer a more blander taste just butter and pepper.
The odd time I'll add some roasted garlic.

Pete C. said:

Steve Pope wrote:

Quoted message said:

Quoted message said:

I have not come up with a really good version of mashed potatoes
that is dairy-free. I've tried soy milk and almond milk
and it doesn't really work.

Quoted message said:

Is there anything that "soy milk" actually works for? I love tofu, but
"soy milk" *shudder!*...

If it's good soy milk (there are a lot of awful ones on the
market), it's good in coffee. For things like putting on cereal
I prefer almond milk.

Steve

Quoted message said:

On May 17, 3:28 pm, "Pete C." <[email hidden]> wrote:

Quoted message said:

Quoted message said:

Is there anything that "soy milk" actually works for? I love tofu, but
"soy milk" *shudder!*...

Quoted message said:

It works OK for rice pudding. I imagine it would be OK for any
pudding and/or custard that is somewhat strongly flavored. In fact,
it should be OK for just about any sauce where the primary flavor is
not the dairy - chocolate sauces and the like. It is also OK in soups
that need a little creaminess/richness, but have a lot of flavor -
things like peanut or butternut squash soup.

For all of the above, coconut milk is probably better, as long as the
coconut flavor is not objectionable. Coconut milk makes a very nice
creme anglaise, is fabulous in rice pudding, and makes wonderful ice
cream and/or gelato. If I were vegan, I would use a whole lot of
coconut milk and coconut cream.

The main downside to coconut milk is the gigantic quantity
of fat calories it contains. Even the reduced fat version
is really heavy.

Steve

Chatty Cathy said:

What do you add to your mashed potatoes (if anything)?

I add butter...
Anybody else?
--
Cheers
Chatty Cathy

Lotsa 'buttah,' milk and/or heavy cream, salt, sour cream, & my own
special touch sometimes - poppy seeds 😉 Maybe a dash or three of
cayenne pepper, too. Sometimes chopped green onions or chives and
crumbled bacon alont with a hint of garlic (optional, as are all other
ingredients). Chef's Choice rules <g>. One of these day's I'm going to
try Andy's option of adding some cream cheese, too. Oh, and don't
forget the gravy or sauce (sometimes)!

Sky, who wonders if shrimp and mashed potatoes go together very well???

Pete C. said:

S

Quoted message said:

I rarely use butter for anything. However, I will add goat
butter to mashed potatoes if that's a possibility. More
usually, either buttermilk or yogurt, and sometimes olive
oil.

I have not come up with a really good version of mashed potatoes
that is dairy-free. I've tried soy milk and almond milk
and it doesn't really work.

Steve

Is there anything that "soy milk" actually works for? I love tofu, but
"soy milk" *shudder!*...

You *love* tofu???? IMO it has no taste and no texture to like or dislike?

In article <[email hidden]>, [email hidden] says...

Quoted message said:

Is there anything that "soy milk" actually works for? I love tofu, but
"soy milk" *shudder!*...

Pete C.

I find soy milk to be just fine on a bowl of cereal and fruit. Shop
around, they don't all taste the same. I use Silk. It has some sugar
added but not too much.

--
Peter Aitken

Dave Smith said:

You *love* tofu???? IMO it has no taste and no texture to like
or dislike?

True of some but not all tofu. There's a wide range of styles
and qualities. Locally in Berkeley I always buy Hodo tofu
these days, but a good brand in nationwide distribution
is House (their firm Organic is good).

Hodo in fact has black tofu -- made from black soybeans -- very
flavorful. Very limited supply unfortunately.

Steve

Steve Pope said:

Serene said:

Steve Pope wrote:

Quoted message said:

Quoted message said:

I have not come up with a really good version of mashed potatoes
that is dairy-free. I've tried soy milk and almond milk
and it doesn't really work.

Quoted message said:

When I'm making vegan mashed potatoes, I just use the potato cooking
water as the liquid, and I use Earth Balance in place of my usual
butter.

Thanks, that's a product I've never heard of. Probably because
I have always ignored all butter substitutes, but this one seems to
have no trans fat, so maybe I'll look into it.

I think you'll be pleasantly surprised. The taste is really good,
but even better, it acts like butter. DON'T get the soft stuff;
that stuff's nasty.

Serene

Chatty Cathy said:

What do you add to your mashed potatoes (if anything)?

I add butter...
Anybody else?

Nothing.

Chatty Cathy said:

What do you add to your mashed potatoes (if anything)?

I add butter...
Anybody else?

Roasted garlic, if I've got it on hand. Butter, salt, pepper, milk or
cream or sour cream.

Chatty Cathy said:

What do you add to your mashed potatoes (if anything)?

I add butter...
Anybody else?

Butter, a little milk, sometimes sour cream, onion powder and garlic
powder. If I want to keep it simple just the butter and milk.

In article <[email hidden]>,

Chatty Cathy said:

What do you add to your mashed potatoes (if anything)?

Butter, milk, salt and pepper. I don't mash until smooth. There are
always a few small lumps left.

leo

--
<http://web0.greatbasin.net/~leo/>

Chatty Cathy said:

What do you add to your mashed potatoes (if anything)?

I add butter...
Anybody else?

Chives, or dill, or ramson (wild garlic) leaves, or fried onions, or
milk, or sour cream, or whipped egg whites, or mushroom sauce, or some
combination of the above.

Victor

Chatty Cathy said:

What do you add to your mashed potatoes (if anything)?

I add butter...
Anybody else?

Sour cream and Lipton Onion Soup mix (yes, the same stuff you use to
make California Dip). Mix it all up, spoon into a casserole dish and
bake until hot and bubbling - about 30 minutes.

Cathy

(Steve Pope) said:

Quoted message said:

For all of the above, coconut milk is probably better, as long as the
coconut flavor is not objectionable. Coconut milk makes a very nice
creme anglaise, is fabulous in rice pudding, and makes wonderful ice
cream and/or gelato. If I were vegan, I would use a whole lot of
coconut milk and coconut cream.

The main downside to coconut milk is the gigantic quantity
of fat calories it contains. Even the reduced fat version
is really heavy.

It is for that reason I usually think of coconut milk as a substitute
for cream, rather than for milk. If subbing for milk, I will often
dilute it with water. For enriching sauces and/or soups, a little
goes a long way.

On the other hand, what is wrong with a gigantice quantity of fat
calories? Just eat less.

Later,
Mark Muller

Dave Smith said:

Pete C. said:

S

Quoted message said:

I rarely use butter for anything. However, I will add goat
butter to mashed potatoes if that's a possibility. More
usually, either buttermilk or yogurt, and sometimes olive
oil.

I have not come up with a really good version of mashed potatoes
that is dairy-free. I've tried soy milk and almond milk
and it doesn't really work.

Steve

Is there anything that "soy milk" actually works for? I love tofu, but
"soy milk" *shudder!*...

You *love* tofu???? IMO it has no taste and no texture to like or dislike?

You probably haven't tried much of it or many different preparations of
if. There are a lot of varieties of tofu and many different ways to
prepare it that all result in very tasty dishes. There was an episode of
Iron Chef on FN that featured tofu and showed some interesting uses.