OT Potatos

I make mine almost like that but I coat them with Butter Flavored Crisco. Still makes a grand ol' mess if you forget the cookie sheet or a sheet of foil with the edges turned up to hold the drips- and the foil is disposable. Bake at 400 for 1 hr. or whatever temp the rest of the meal requires.

YUMMY!

Leslie & The Furbabies in MO.

You mash them until they are the consistancy you like, adding your milk and butter and such as you mash.

I sort of scoosh them around as I mash, you know, stirring them up a bit as I go.

NightMist

Thanks Polly! You explained it just right. When I make something like mashed potatoes there's no measuring and I couldn't come up with a better word than "dollop". And I always thought evaporated and condensed milk were the same, but, there is Eagle Brand condensed milk and it's mostly sugar. I use Carnation Evaporated milk. Michelle G.

there is sweetened condensed milk, condensed milk and evaporated milk. i too thot the evaporated and condensed were one in the same. they heat the milk to evaporate the water off so it becomes condensed. different names from different companys doing it, or so i thot. just talked to dh about it, seems the condensed milk here is really really thick stuff. more a spooning out consistency. whereas the evaporated milk is still a pouring consistency. go figure. j.

"Michelle G." wrote ... Thanks Polly! You explained it just right. When I make something like mashed potatoes there's no measuring and I couldn't come up with a better word than "dollop". And I always thought evaporated and condensed milk were the same, but, there is Eagle Brand condensed milk and it's mostly sugar. I use Carnation Evaporated milk. Michelle G.

Gravy has always been my beverage of choice, mashed potatoes with lumps, just the way Mum used to make. Yummy in the tummy! Bonnie, in Middletown, VA

No recipe, unfortunately. It's what you do with older waxy potatoes. My MIL scrubbed them and boiled in the skins until tender, then used a

3-prong potato fork to hold them while pulling the skins off. I peel mine first because IMO the flavor is better, no burned fingers, and I can use the boiling water for step 2: put the whole potatoes into your serving dish and run a knife through them in all directions until you have a bowlful of irregular chunks. Use the hot water to make instant bouillon, whichever is your favorite. (Mine is organic veggie in powder form, no MSG.) Pour enough bouillon over the potato chunks, while stirring, to make a moist .....whatever you'd call it. Should look partly mashed, with definite chunks, but please don't stir too long, otherwise you get glue. Add chopped onion, salt and pepper to taste, chopped fresh herbs (I use parsley and marjoram). Then add vinegar (white prosecco or balsamic vinegar is delicious, red vinegar tastes OK but will make it look weird) until it tastes .....right. For a pot of potatoes, you only need about a tablespoon of vinegar. Finish off with a generous amount of salad oil. MIL used corn oil, I prefer olive. Serve warm, do not re-heat. You can eat it cold the next day, but it doesn't really keep well.

The th>Ok Roberta, but could you at least give us a hint at what goes into

Yup, you learn something every day - 'specially arounf this nuthouse (RCTQ).

j, We were right after all; the website Doc provided says "Unsweetened condensed milk and evaporated milk are the same thing." Here we use Eagle Brand Sweetened Condensed Milk for making fudge, lemon pie, etc. I never thought to confuse it with Pet or Carnation Evaporated Milk. Michelle G.

Yup, you learn something every day - 'specially arounf this nuthouse (RCTQ).

And I was wrong. I had no idea that there was such a thing as condensed milk that wasn't seriously sweet. I'm glad the matter came up; I'd hate to give a recipe to someone and not realize that condensed milk could be sweetened or Not. Polly

i rest my case. now someone pass the fudge please. j.

"Polly Esther" wrote ... And I was wrong. I had no idea that there was such a thing as condensed milk that wasn't seriously sweet. I'm glad the matter came up; I'd hate to give a recipe to someone and not realize that condensed milk could be sweetened or Not. Polly

"Michelle G." wrote ...

That's funny. I don't like to eat potatoes unless they are mashed with the hand mixer. I find them lighter and fluffier. I don't think my mashed potatoes should have lumps in them. And that's what happens when I try to use the hand masher.

One time at my dear MIL for supper something tasted funny about the mashed potatoes. Kept eating them but commented that they tasted funny. Then we realized she didn't put any garlic in the water. If I have fresh garlic I put it in the water but remove before mashing. Or I'll use garlic powder. There was nothing wrong with the potatoes they were just plain and we all had a good laugh.

I have another friend that uses egg whites in her mashed potatoes. She says is makes them lighter, fluffier and whiter. I do it once in a while but not all the time.

Funny how are tastes are different sometimes. Thanx Joanna

NightMist wrote:

I can try, but he's awful wiggly... That phrase has taken on a whole different range of meanings lately... ;-)

Doc (and "the Fudge")