melissa-dallas
Well-known member
The refrigerated Bob Evans mashed potatoes are very good. I like them a lot.
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Has anyone made these Make-ahead mashed potatoes? Or have TG mashed tater tips? Never made them!
- Thread starter mariadnoca
- Start date
florisandy
Well-known member
I love his sour cream and chives the best!
I may have shared this story before; but your post reminded me of the time many years ago when dh
and I decided to host thanksgiving for both families. We were tired of going back and forth between our families homes, and fortunately, all of us get along very well. Little did I know that #1, they would agree and #2 how much work it is and #3 they do not want to take back the holiday (ie it will always be at our home!!!! : )
So, being the good and conscientious person I was (this was many, many years ago...) I was trying to impress my parents and MIL by combining traditions / recipes. I recall calling up my mil and requesting the privilege of making her "world famous hungarian mashed pots" (As described by my dh). I recall being very careful on my choice of words, having a pen and paper to take copious notes, and explaining our desire to integrate both of the family recipes, and dh felt her famous hungarian mashed pots were the highlight.
My MIL, who is quite proper, laughed like I have never heard her. She went on to elaborate they were from a box w/ some paprika and sauteed onions / garlic added. It was very funny!!
and I decided to host thanksgiving for both families. We were tired of going back and forth between our families homes, and fortunately, all of us get along very well. Little did I know that #1, they would agree and #2 how much work it is and #3 they do not want to take back the holiday (ie it will always be at our home!!!! : )
So, being the good and conscientious person I was (this was many, many years ago...) I was trying to impress my parents and MIL by combining traditions / recipes. I recall calling up my mil and requesting the privilege of making her "world famous hungarian mashed pots" (As described by my dh). I recall being very careful on my choice of words, having a pen and paper to take copious notes, and explaining our desire to integrate both of the family recipes, and dh felt her famous hungarian mashed pots were the highlight.
My MIL, who is quite proper, laughed like I have never heard her. She went on to elaborate they were from a box w/ some paprika and sauteed onions / garlic added. It was very funny!!
I pretty much do the same, but always have used a hand mixer. never had glue. just don't over-mix
I start by mashing them up with the mixer beaters by hand a bit, then add some milk/butter and start slowly mixing, adding liquid as needed and just till as smooth as we like them. season with salt/pepper or whatever you like, dot or cover top with some melted butter and chill till the next day. just like Mom did it and we loved her mashed potatoes. warms up nicely in the oven, or put into a crockpot insert that you can chill, then heat up the next day. If you use a big stand mixer, just don't walk away while mixing----it doesn't take much to get nice whipped potatoes. over-mixing will make them glue-ie.
I start by mashing them up with the mixer beaters by hand a bit, then add some milk/butter and start slowly mixing, adding liquid as needed and just till as smooth as we like them. season with salt/pepper or whatever you like, dot or cover top with some melted butter and chill till the next day. just like Mom did it and we loved her mashed potatoes. warms up nicely in the oven, or put into a crockpot insert that you can chill, then heat up the next day. If you use a big stand mixer, just don't walk away while mixing----it doesn't take much to get nice whipped potatoes. over-mixing will make them glue-ie.
florisandy
Well-known member
Oh my, this looks too good!
bonnieinholland
Well-known member
wine
The mashed potato casserole accompanied a venison carbonnade - I took Julia's beef carbonnade recipe (dark beer, onions, Belgian style) and made it with venison instead (testing recipes for Christmas dinner). Then just had steamed broccoli as the vegetable. The wine was a 2006 Chianti Classico Riserva from Volpaia, due to the gamey meat. A Cotes-du-Rhone Villages would be also great, I think. If I was going to serve the potato casserole with loads of veg dishes and no meat, then a rich Chardonnay would hit the spot (depending on saucing and spicing of the accompanying veggies), due to all the butter and sour cream in the casserole.
Have a great Thanksgiving today, Ang!
cheers, Bonnie
The mashed potato casserole accompanied a venison carbonnade - I took Julia's beef carbonnade recipe (dark beer, onions, Belgian style) and made it with venison instead (testing recipes for Christmas dinner). Then just had steamed broccoli as the vegetable. The wine was a 2006 Chianti Classico Riserva from Volpaia, due to the gamey meat. A Cotes-du-Rhone Villages would be also great, I think. If I was going to serve the potato casserole with loads of veg dishes and no meat, then a rich Chardonnay would hit the spot (depending on saucing and spicing of the accompanying veggies), due to all the butter and sour cream in the casserole.
Have a great Thanksgiving today, Ang!
cheers, Bonnie