Not while a living heart beats in THIS man's chest!
Updates as preparation continues throughout the day. Stay tuned!
Updates as preparation continues throughout the day. Stay tuned!
Christmas Dinner without Garlic Mashed Potatoes?!
- Thread starter joeekaitis
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The best veggie scrubber . . .
. . . is a CLEAN nylon scrubbing mesh dishcloth.
. . . is a CLEAN nylon scrubbing mesh dishcloth.
I see you're pressure cooking those taters
Indeed I am. Here's the entire recipe, start to finish, courtesy of Flickr.com.
And in all humility, they were simply to die for.
And in all humility, they were simply to die for.
Oh boy-you guys are making me hungry-sounds so good be the recipe is to much for me.Most of the time I am making mashed spuds for myself-two spuds are good for me-use white baking potatoes-what I have used over the years.I use my plate type hand masher-then whip them with a hand mixer.Or I may use a ricer I bought at one of the yard sales.I still whip them with the mixer after crushing the potatoes in the ricer.Everyone has their favorite ways of fixing mashed spuds!Was taught by by Mom.I use other flavorings besides garlic-the real garlic sounds so good!And of course healthier!
maggie~hamilton
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No Garlic Mashed Potatoes? Not here either!
For the past several years, Arlee and I have gone to a good friend's house for Christmas dinner. One of the things I have always brought was Garlic Mashed Potatoes. It finally dawned on me last year that the hostess never ate any potatoes. I asked her this year if she didn't like them and she said what she did not like was the garlic.
Oh dear.
Well, I had a good idea. First, I made Southern-style "Creamed Potaotes" (whipped with butter and heavy cream).
Note: I wrap my potatoes in foil and bake them in the oven. Much prefer that to boiling them (and I am afraid of the pressure cooker). Wrapping them keeps them moist and the same texture as boiling but they are much more flavorful. Note, I do not peel the potatoes! The skin is good for you - fiber and bulk - and adds a nice flavor and texture. I do vigorously scrub the potatoes with a vegetable brush.
While the potatoes were baking, I also roasted FOUR heads of garlic in olive oil, salt and paprika. When they were done, I puréed them in the blender, adding more olive oil until a creamy, thick texture was obtained.
At the party, I served the mashed potatoes with the roasted garlic sauce. Ahhh, 'twas heavenly!! Much lip-smacking and ohhh-ahhhing from the other guests. And hostess was also happy to have some potatoes this year!
Here are a few photos. First is a bowl-full of garlic cloves ready for peeling.
For the past several years, Arlee and I have gone to a good friend's house for Christmas dinner. One of the things I have always brought was Garlic Mashed Potatoes. It finally dawned on me last year that the hostess never ate any potatoes. I asked her this year if she didn't like them and she said what she did not like was the garlic.
Oh dear.
Well, I had a good idea. First, I made Southern-style "Creamed Potaotes" (whipped with butter and heavy cream).
Note: I wrap my potatoes in foil and bake them in the oven. Much prefer that to boiling them (and I am afraid of the pressure cooker). Wrapping them keeps them moist and the same texture as boiling but they are much more flavorful. Note, I do not peel the potatoes! The skin is good for you - fiber and bulk - and adds a nice flavor and texture. I do vigorously scrub the potatoes with a vegetable brush.
While the potatoes were baking, I also roasted FOUR heads of garlic in olive oil, salt and paprika. When they were done, I puréed them in the blender, adding more olive oil until a creamy, thick texture was obtained.
At the party, I served the mashed potatoes with the roasted garlic sauce. Ahhh, 'twas heavenly!! Much lip-smacking and ohhh-ahhhing from the other guests. And hostess was also happy to have some potatoes this year!
Here are a few photos. First is a bowl-full of garlic cloves ready for peeling.
maggie~hamilton
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The roasted garlic fresh out of the oven!
maggie~hamilton
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Puréeing in the blender
maggie~hamilton
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The final product
maggie~hamilton
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The baked potatoes
maggie~hamilton
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Ready for whipping
maggie~hamilton
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And the results! this photo is deceiving from the angle -- the bowl is deeper than it appears, and the pile of potatoes is higher--
angus
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Where do you find the nylon scrubbing dishcloth? Haven't seen one of those around here and that would be great for scrubbing potatoes and other root vegetables.
And roasting the garlic is a great idea - tames the flavor nicely.
And roasting the garlic is a great idea - tames the flavor nicely.
Try Target for the scrubbing mesh dishcloths. And, of course, always use a clean one from the kitchen drawer for veggies and immediately toss it in the hamper when you're done.
Kitcheaide is producing (or brnading) kitchen dish towels and stuff now. I picked up a dishcloth that was ribbed cotton on one side and a mesh scrubber on the other. Not sure if I like it, but I'll give it a try.
58limited
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Joe and Maggie-Hamilton
If I ever come to California I'm going to invite myself to your homes for cooking tips. I've really enjoyed the cooking pointers I've learned form everyone in this forum. Happy Holidays!
If I ever come to California I'm going to invite myself to your homes for cooking tips. I've really enjoyed the cooking pointers I've learned form everyone in this forum. Happy Holidays!
maggie~hamilton
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I moved out of my parents' home when I was 19 - ever the independent spirit. I quickly learned it was a matter of either learning to cook or starving. Fast-food really was not an option because back then (1975) there was not a fast-food joint on every corner like there is now. There were, like, three in the area - MickeyDees of course, KFC and, hm, another burger joint - what was it? Not Burger King, it was, hmmmmmmmmm... oh darn, there's another bad sector on my hard drive. They were famous for their char-broiled burgers.
AAAANY-waaay, I basically taught myself to cook with lots of tips and guidance from Mama who was a great down-home Southern cook. I bought "The Joy of Cooking" when it first came out and it was like a Bible to me. For anyone wanting to begin venturing into "real" cooking, that's a great place to start -- you really will learn all the basics.
I also love those "Church Lady" cookbooks that many Women's Sewing Circles etc. used to publish to raise money for new altar linens, new choir robes, or a new vacuum cleaner! Those old-time cookbooks contain lots of "simpler-time" recipes and meals. I have 2-3 dozen of them I guess.
AAAANY-waaay, I basically taught myself to cook with lots of tips and guidance from Mama who was a great down-home Southern cook. I bought "The Joy of Cooking" when it first came out and it was like a Bible to me. For anyone wanting to begin venturing into "real" cooking, that's a great place to start -- you really will learn all the basics.
I also love those "Church Lady" cookbooks that many Women's Sewing Circles etc. used to publish to raise money for new altar linens, new choir robes, or a new vacuum cleaner! Those old-time cookbooks contain lots of "simpler-time" recipes and meals. I have 2-3 dozen of them I guess.
58limited
Well-known member
I too learned to cook in order to eat well on a budget, lots of help from mom but lots of trial and error. I'm a pretty good cook but I'm always looking to learn new things.
I just bought a cool southern cook book titled:
"Deep South Staples, Or How To Survive In A Southern Kitchen Without A Can Of Cream Of Mushroom Soup" by Robert St. John.
This book is neat because the author starts each section with stories about his youth and experiences in the South, all food related.
The graphics are also very 50s/60s space age - star bursts and "boomerangs" abound and the author uses a lot of old black and white photos from the 50s and 60s: from advertisements, appliance manuals, other cookbooks, etc.
I just bought a cool southern cook book titled:
"Deep South Staples, Or How To Survive In A Southern Kitchen Without A Can Of Cream Of Mushroom Soup" by Robert St. John.
This book is neat because the author starts each section with stories about his youth and experiences in the South, all food related.
The graphics are also very 50s/60s space age - star bursts and "boomerangs" abound and the author uses a lot of old black and white photos from the 50s and 60s: from advertisements, appliance manuals, other cookbooks, etc.
maggie~hamilton
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Thanks for the cookbook tip; sounds right up my alley! I'll have to check it out.
btw the other fast-food place I was trying to think of was HARDEES. They actually had pretty decent burgers -- far better than McDs because they were charbroiled. On a real charcoal grill, instead of being "flame broiled" (*) and sprayed with artificial charcoal flavor.
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(*) I think "flame broiled" falls in the same meaningless category as "pure squeezed" orange juice.......
btw the other fast-food place I was trying to think of was HARDEES. They actually had pretty decent burgers -- far better than McDs because they were charbroiled. On a real charcoal grill, instead of being "flame broiled" (*) and sprayed with artificial charcoal flavor.
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(*) I think "flame broiled" falls in the same meaningless category as "pure squeezed" orange juice.......
