NancysSummerSip
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Post by NancysSummerSip on Dec 26, 2013 14:36:49 GMT -5
OMFG. Does your MIL know my SIL? The worst, worst, most disgusting thing to do to potatoes. I use a masher or a ricer. The ricer is a bit more effort, but the consistence is smooth without making kindergarten paste out of it. The masher is a classic, and does leave some lumps, but lumps just prove that the 'taters are the real thing, right? oh my MIL adds like 93450934 gallons of milk to the potatoes... so they aren't quite liquid, but not quite solid. it makes my heart hurt. You could use those kind of leftovers as mortar for buildings. Or have potato porridge for breakfast the next day. Or fill in cracks in a concrete sidewalk with it. I mean, think of the possibilities!
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milee
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Post by milee on Dec 26, 2013 14:37:43 GMT -5
Both gravy and mashed potatoes are awesome, but if we ate them as often as I'd like to eat them I'd weigh 400 pounds. So for the few times a year we eat them, I'll go ahead and make them from scratch. If you're gonna do it, do it right.
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chiver78
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Post by chiver78 on Dec 26, 2013 14:47:38 GMT -5
I make a mushroom gravy out of baby bellas and my homemade chicken stock, while I'm doing prep the night before a turkey feast. that way it's done and I don't have to worry about it while finishing up the meal the next day. even if I do it the day of, I still use stock and not drippings. I've never been good at using the drippings to make gravy, not really sure what I'm doing wrong. I do have to have a jar of Heinz gravy on hand for my mother though - she refuses to eat anything with mushrooms in it. the one year I forgot to pick up a jar, I got a pouty stink eye the whole day. it's all of $1 to not have to deal with that, so I just add it to the shopping list.
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sarcasticgirl
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Post by sarcasticgirl on Dec 26, 2013 14:50:28 GMT -5
oh my MIL adds like 93450934 gallons of milk to the potatoes... so they aren't quite liquid, but not quite solid. it makes my heart hurt. You could use those kind of leftovers as mortar for buildings. Or have potato porridge for breakfast the next day. Or fill in cracks in a concrete sidewalk with it. I mean, think of the possibilities! you've given me a whole new perspective!
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sarcasticgirl
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Post by sarcasticgirl on Dec 26, 2013 14:51:14 GMT -5
Both gravy and mashed potatoes are awesome, but if we ate them as often as I'd like to eat them I'd weigh 400 pounds. So for the few times a year we eat them, I'll go ahead and make them from scratch. If you're gonna do it, do it right.
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Gardening Grandma
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Post by Gardening Grandma on Dec 26, 2013 14:57:37 GMT -5
Both gravy and mashed potatoes are awesome, but if we ate them as often as I'd like to eat them I'd weigh 400 pounds. So for the few times a year we eat them, I'll go ahead and make them from scratch. If you're gonna do it, do it right. If people coming for dinner brought food and I did not have to prepare everything, I would do it from scratch. I make the dressing, smoke the turkey, make all of the side dishes, bake pies. With. No. Help. It's the reason I've told the family I'm not doing it twice over the season. I have one Holiday dinner.
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Blonde Granny
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Post by Blonde Granny on Dec 26, 2013 15:35:22 GMT -5
First off, I make my own gravy. My secret for no lumps is that I never use flour. I use cornstarch, add cold water to make a thick but easy to pour liquid, add to whatever pan you're making gravy in and stir till thickened to your personal taste.
I too use instant mashed potatoes, especially just for the 2 of us. I use the ones that come in a small pouch. Measure water, add potatoes, nuke. Simple.
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drivingaround
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Post by drivingaround on Dec 26, 2013 16:08:11 GMT -5
like whipped potatoes? I am in the mashed potato fan club, not the whipped potato fan club. I need texture. My MIL gets out the mixer for her potatoes and i watch with a tear sliding down my cheek. OMFG. Does your MIL know my SIL? The worst, worst, most disgusting thing to do to potatoes. I use a masher or a ricer. The ricer is a bit more effort, but the consistence is smooth without making kindergarten paste out of it. The masher is a classic, and does leave some lumps, but lumps just prove that the 'taters are the real thing, right? errr, ummm, you're not supposed to use a mixer? I love using my Kitchen-Aid stand mixer to mash them, I use the white attachment that looks like an open spoon head (flat beater). I leave the potato skins on so they have an awesome, lumpy texture but not a gluey one. They don't taste whipped or airy. For 5 lbs of boiled potatoes I use 3TBS milk, 4TBS butter, 3TBS sour cream plus seasoning.
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Regis
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Post by Regis on Dec 26, 2013 16:17:43 GMT -5
We buy it to include in the baskets our church provides at Thanksgiving for the less fortunate.
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Post by The Walk of the Penguin Mich on Dec 26, 2013 16:19:45 GMT -5
I was watching the Voltaggio brothers make Thanksgiving dinner a couple years ago and they were making mashed potatoes. One of them said that they thought the proper ratio of potatoes to butter was 1:1. I did think that their potatoes were a little runnier than I like.
Gravy is easy peasy. If you use the pan drippings, pour off all but a little oil left over. Add flour and make a paste. Normally (for turkey gravy) I make stock out of the neck and guts while the bird is cooking and this is usually simmering on the back of the stove. After you cook the flour taste out of the flour, start adding in the stock and whisking, making sure you scrape the goodies off the bottom of the roasting pan. If I'm really ambitious, I'll pick the meat off of the neck and toss that in with the gravy. I don't like organ meat, so toss that after I've extracted the flavor out of it. Salt and pepper to taste.
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The Captain
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Post by The Captain on Dec 26, 2013 16:20:06 GMT -5
Instant mashed potatoes are also very good as an alternative thickener in "cream of" soups instead of cream or milk. Quick and cuts wayyy down on the calories.
I've also used them with milk added as an alternative to bread crumbs in meatloaf, hamburgers, salsbury steak, etc.
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Deleted
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Post by Deleted on Dec 26, 2013 16:31:13 GMT -5
my kids prefer the Betty Crocker potatoes over made from scratch and I am more than happy to save myself the trouble of peeling, boiling, mashing and cleaning up.
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NancysSummerSip
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Post by NancysSummerSip on Dec 26, 2013 16:34:59 GMT -5
OMFG. Does your MIL know my SIL? The worst, worst, most disgusting thing to do to potatoes. I use a masher or a ricer. The ricer is a bit more effort, but the consistence is smooth without making kindergarten paste out of it. The masher is a classic, and does leave some lumps, but lumps just prove that the 'taters are the real thing, right? errr, ummm, you're not supposed to use a mixer? I love using my Kitchen-Aid stand mixer to mash them, I use the white attachment that looks like an open spoon head (flat beater). I leave the potato skins on so they have an awesome, lumpy texture but not a gluey one. They don't taste whipped or airy. For 5 lbs of boiled potatoes I use 3TBS milk, 4TBS butter, 3TBS sour cream plus seasoning. The beater attachment is fine. It's the whip attachment that does bad, bad things to the potatoes. At least the beater incorporates air. The whip just destroys the potato structure down to nothing. Oh, and it helps that your additives are in small quantities. You're adding just enough to flavor and incorporate, without drowning out the potato flavor itself. My SIL uses a barn's worth of milk in her pot of potatoes.
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sarcasticgirl
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Post by sarcasticgirl on Dec 26, 2013 17:03:43 GMT -5
I use red potatoes- leave the skin on which makes the whole process insanely easy. Rocking with some garlic and Parmesan.
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drivingaround
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Post by drivingaround on Dec 26, 2013 17:22:37 GMT -5
Skin on rules! I don't understand why anyone bothers peeling them, peeling is a hassle plus skins contain loads of flavor and nutrients. I've even used russets, which tend to have a tougher skin, and find them delicious as skin-on mashed. Regardless which variety I soak for up to 24 hours in cold, salted water to help remove some starch. I suspect mashed potatoes are like lasagna, everyone has "their" recipe/method that trumps everyone elses!
As for gravy, neither I or DW have any idea how to make it so we skip it all together.
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Deleted
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Post by Deleted on Dec 26, 2013 17:57:20 GMT -5
I use a mixer, and I make very good "mashed" potatoes. The secret is not to overcook them. Then after you drain them, you put them back on the stove and shake them back and forth to get rid of the excess moisture. Next you use the electric hand mixer to beat them without adding any liquid. Finally, very, very gradually add your heated milk and butter until the consistency is perfect. I end up throwing a lot heated milk and butter away.
I have a potato masher, and it makes potatoes of the same consistency. I use it when I don't want to use the electric hand mixer. I still don't add liquid until they are mashed.
I don't make good gravy. I cheat and use the pouches mostly, but we got a couple of jars to supplement what Publix provided. It was two people with a turkey meant for 6-8. NO way that gravy would extend to that many hot turkey sandwiches.
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Cookies Galore
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Post by Cookies Galore on Dec 26, 2013 18:07:25 GMT -5
I make red skin mashed potatoes. I throw a couple of cloves of garlic in with the water, boil, then mash with a potato masher. I usually add rosemary when i mash. Couldn't be easier and couldn't be more delicious! In the fall and winter I probably make mashed potatoes once a month.
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chiver78
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Post by chiver78 on Dec 26, 2013 18:15:47 GMT -5
I made the mistake of making home made mashed potatoes a few years ago - now instant is subpar! What I do is whip half of them up in the vitamix with the faux milk/butter and some potato water, then the other half use a hand masher, combine the two haves - and they are creamy and lumpy in a delightful way. did it the first time as an accident...now I'm assigned the potatoes every year..... potato water....? my sis had to go dairy-free for medical reasons about this time last year. what she did for her mashed potatoes this T-day rivalled anything she's done in the past. If you're feeling adventurous in checking out new things, give this a shot and see what you think this is for 5lbs of PEI potatoes. while the potatoes are boiling, melt 1/2 a stick of earth balance in a saucepan. add 2c of unsweetened almond milk, half a head of garlic (cracked/peeled) and 2-3 sprigs of fresh thyme. keep the pan warming, but not boiling. drain the potatoes, then strain the saucepan into the drained potatoes and mash. add more almond milk if needed.
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jinksd1
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Post by jinksd1 on Dec 26, 2013 20:08:04 GMT -5
I use the roux method to make any gravy or sauce. Melt butter in large skillet (and saute any onion or minced garlic if you're using them), sprinkle flour over the top and cook, stirring constantly, for a minute or two. Very, very slowly and gradually add in the liquid (broth, stock, milk, whatever you're using) while stirring with a whisk constantly. That's the real secret to velvety smooth and no-lumps sauce). I make sure each small addition of liquid is fully incorporated and smooth before adding more.
My favorite gravy with steaks or hamburger steaks is Worchestershire gravy. I saute onion and garlic in butter, add the flour and cook it, then add beef broth and Worchestershire sauce. Finish with freshly-ground black pepper to taste. It's delicious!
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Shooby
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Post by Shooby on Dec 26, 2013 21:14:40 GMT -5
I love my Kitchen Aid for mashed potatoes. I use the whisk attachment. I add butter and milk and salt. Some times I add sour cream or cottage cheese or french onion dip. Depends what is on hand. They always turn out great.
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swamp
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Post by swamp on Dec 26, 2013 21:17:48 GMT -5
I love my Kitchen Aid for mashed potatoes. I use the whisk attachment. I add butter and milk and salt. Some times I add sour cream or cottage cheese or french onion dip. Depends what is on hand. They always turn out great. And then you ruin them with canned gravy.
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Deleted
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Post by Deleted on Dec 26, 2013 21:20:16 GMT -5
My **** family much prefers fake, fake I tell ya potatoes. How did that happen. I pour sweat and tears peeling my pots and boiling them and then delicately mashing them to get the right amount of lumps and they prefer that shit you buy in a package..... what heathens.
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MarleyKeezy78
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Post by MarleyKeezy78 on Dec 27, 2013 8:47:06 GMT -5
I suck at making gravy, I screw it up every time How exactly? Mine is often lumpy. I just put it through a fine mesh strainer. It's messy, but worth it! Too salty? I always have an extra box of stock on hand if needed to balance it out. Too fatty? Get a fat separator (one of the few uni-task kitchen tools we have). If you burn it (like I've done once or twice) sorry, I've got nothing for ya... It just doesn't taste good for some reason I have tried everything and everytime it sucks. I will have to go back and ask my grandmas' because they can cook the hell out of some gravy.
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NancysSummerSip
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Post by NancysSummerSip on Dec 27, 2013 9:56:26 GMT -5
I've used the Yukon Gold potatoes for mashing. The taste is good, but the consistency is different. Not bad, just different. And I love red-skinned mashed; I think those thin skins are the perfect addition texture-wise. I've added sour cream and believe it or not, a bit of horseradish to mash potatoes. I have some mascarpone cheese left and I may have to use it up this weekend in a pot of mashed potatoes. Oh, what a hardship.
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Shooby
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Post by Shooby on Dec 27, 2013 10:07:48 GMT -5
I love my Kitchen Aid for mashed potatoes. I use the whisk attachment. I add butter and milk and salt. Some times I add sour cream or cottage cheese or french onion dip. Depends what is on hand. They always turn out great. And then you ruin them with canned gravy. No. It didnt' ruin them at all. I am not some food snob that can only ever eat or only enjoy homemade food.
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swamp
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THEY’RE EATING THE DOGS!!!!!!!
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Post by swamp on Dec 27, 2013 10:55:18 GMT -5
And then you ruin them with canned gravy. No. It didnt' ruin them at all. I am not some food snob that can only ever eat or only enjoy homemade food. I'm not a food snob. I eat hog dogs. I just think canned gravy is a crime against turkey dinner.
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NancysSummerSip
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Post by NancysSummerSip on Dec 27, 2013 10:57:40 GMT -5
No. It didnt' ruin them at all. I am not some food snob that can only ever eat or only enjoy homemade food. I'm not a food snob. I eat hog dogs. I just think canned gravy is a crime against turkey dinner. For some reason, I just thought of Doc Pig when I read that.
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sarcasticgirl
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Post by sarcasticgirl on Dec 27, 2013 11:00:54 GMT -5
And then you ruin them with canned gravy. No. It didnt' ruin them at all. I am not some food snob that can only ever eat or only enjoy homemade food. I'm not a food snob. wait. yes i am. I just don't like my food filled with random crap that's unidentifiable in real life.
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swamp
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THEY’RE EATING THE DOGS!!!!!!!
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Post by swamp on Dec 27, 2013 11:31:18 GMT -5
No. It didnt' ruin them at all. I am not some food snob that can only ever eat or only enjoy homemade food. I'm not a food snob. wait. yes i am. I just don't like my food filled with random crap that's unidentifiable in real life. except for hot dogs. hot dogs rock.
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Value Buy
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Post by Value Buy on Dec 27, 2013 11:35:13 GMT -5
I suck at making gravy, I screw it up every time How exactly? Mine is often lumpy. I just put it through a fine mesh strainer. It's messy, but worth it! Too salty? I always have an extra box of stock on hand if needed to balance it out. Too fatty? Get a fat separator (one of the few uni-task kitchen tools we have). If you burn it (like I've done once or twice) sorry, I've got nothing for ya... Lumpy gravy is great. If you do not have to chew it, it ain't thick enough If the crowd is very large, we do add Heinz glass jar gravy to have enough of the stuff. You cannot have too much gravy.
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