[CnD] Potatoes

Susie Stageberg sstageberg2 at gmail.com
Sat Jun 11 18:47:00 CEST 2016


I know people who use a ricer are dedicated to that way, but I love, love, love my stand mixer. It makes fluffy mashed potatoes and my family inhales them. Sometimes I drop a clove of garlic in the water when I cook the potatoes; sometimes I add chives or sour cream or cheese when I mash them. 

Susie



-----Original Message-----
From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark at acbradio.org] 
Sent: Saturday, June 11, 2016 4:50 PM
To: cookinginthedark at acbradio.org
Cc: Marie Rudys
Subject: Re: [CnD] Potatoes

There are many different delicious ways to fix potatoes.  I like trying new ones.  It's great to share ideas this way.

Marie



-----Original Message-----
From: Sugar via Cookinginthedark [mailto:cookinginthedark at acbradio.org] 
Sent: Saturday, June 11, 2016 1:57 PM
To: cookinginthedark at acbradio.org
Cc: Sugar
Subject: Re: [CnD] Potatoes

This morning I diced a few russet potatos placed a little butter flavored olive oil and added chopped green bell peppers, red onions,diced tomatos and added garlic powder,salt and pepper then on my skillet let it cook for about 15 minutes on med. Heat then mixed a little because if you stir to much they get mushy, anyways then I added hillshire beef kalbosahalf of the larg package chopped) and cooked all together with scramble eggs on the side for another 15 minutes  or till I felt them crispy enough.
 Topped the potatos with a little cheddar cheese and salsa then served with homemade flour tortillas I made this for my Daniel before a all day session. What was left over I put in burritos to go for him..smile Sugar

Knowing your own darkness is the best method for dealing with the darknesses of other people.
-Filled with light, Sugar.


-----Original Message-----
From: Abby Vincent via Cookinginthedark [mailto:cookinginthedark at acbradio.org]
Sent: Saturday, June 11, 2016 1:50 PM
To: cookinginthedark at acbradio.org
Cc: Abby Vincent
Subject: Re: [CnD] Potatoes

I love trying different types of potatoes.  Russets are great for the classic baked potato and mashed potatoes. For potato salad, I like half red, half fingerling.  Yukon Golds are great for both baking and salads.  My potato salad has whatever kind of potatoes I have, boiled, sliced, and while hot, adding a bit of Italian dressing.  Peeling is optional.  When they are cool, toss with mayo.  Add chopped celery, black olives, and radishes.  We could have days of threads for mashed potatoes.  The secret is a potato ricer.  You squeeze the cooked potato through a cup with holes, along with slices of butter.  Then stir in salt and optional ingredients such as roasted garlic and pepper.
Abby
-----Original Message-----
From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark at acbradio.org]
Sent: Saturday, June 11, 2016 1:18 PM
To: cookinginthedark at acbradio.org
Cc: Marie Rudys <marmusic at succeed.net>
Subject: [CnD] Potatoes

Hello.

 

Instead of boiling potatoes, I cook them in the slow cooker, then use the potatoes any way I want-I can slice them and fry them or oven-cook them further, or cut them for potato salad if I am using them.

I just put some red potatoes in, and they wil be done in three hours.  I am going to make some potato salad.  I am in the mood for some with some chicken, or perhaps, something else.

 

Marie

 

 

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