To fuck or to cook?

[Replaced_Texan]

Post your mom's secret mashed potato recipe here. What you do with the final product is between you and the potatoes.

[taxwonk]

Originally posted by Replaced_Texan
Post your mom's secret mashed potato recipe here. What you do with the final product is between you and the potatoes.

My mom can't cook to save her life, but here's my recipe:


5 lbs. Yukon Gold potatos, peeled and cut into roughly 1-inch cubes.

1/4 lb. butter

1/2 cup milk

kosher salt and pepper to taste.

The recipe is simplicity itself. Boil potatos until fork tender, drain. Add butter in one tbsp. peices and add milk. Mash with your preferred implement until the consistency is semi-smooth. Good mashed potatos need lumps. Add kosher salt and pepper to taste.

eta: RT, couldn't you have started with something a bit more complicated? I bet even Hank can make decent mashed potatos

[SlaveNoMore]

Originally Posted by taxwonk

My mom can't cook to save her life, but here's my recipe:


5 lbs. Yukon Gold potatos, peeled and cut into roughly 1-inch cubes.

1/4 lb. butter

1/2 cup milk

kosher salt and pepper to taste.

The recipe is simplicity itself. Boil potatos until fork tender, drain. Add butter in one tbsp. peices and add milk. Mash with your preferred implement until the consistency is semi-smooth. Good mashed potatos need lumps. Add kosher salt and pepper to taste.

eta: RT, couldn't you have started with something a bit more complicated? I bet even Hank can make decent mashed potatos

As good as this is, scale back the butter a tad, avoid the milk entirely, and substitute 2/3-3/4 of a carton of sour cream instead.

Best mashed you'll ever have. I was a disbeliever until I tried it.

[SlaveNoMore]

Ok, I tried for the first time to make Aioli by hand - spare the jokes - and I couldn't get the friggin' yolk/oil to emulsify no matter what I tried.

Hand whisk and electric hand mixer. Both EPIC FAIL.

I'm clearly missing something, as this is remedial French 101 and embarrassing. Any tips?

- SlaveNo(Hellman's is "Best Foods" West of the Rockies)More

[J. Fred Muggs]

Originally Posted by SlaveNoMore

Ok, I tried for the first time to make Aioli by hand - spare the jokes - and I couldn't get the friggin' yolk/oil to emulsify no matter what I tried.

Hand whisk and electric hand mixer. Both EPIC FAIL.

I'm clearly missing something, as this is remedial French 101 and embarrassing. Any tips?

- SlaveNo(Hellman's is "Best Foods" West of the Rockies)More

90% sure you added your oil too fast. start with yolk and salt, add acid, start adding oil by the drop until it starts to emulsify and then add a small stream

[Fugee]

Originally Posted by J. Fred Muggs

90% sure you added your oil too fast. start with yolk and salt, add acid, start adding oil by the drop until it starts to emulsify and then add a small stream

This is probably the right answer. My answer is to make it in a food processor. You get those eggs zipping around and with your hands free it is easy to add the oil slowly.

[Replaced_Texan]

Originally Posted by J. Fred Muggs

90% sure you added your oil too fast. start with yolk and salt, add acid, start adding oil by the drop until it starts to emulsify and then add a small stream

I usually do it in a food processor or blender, so I can concentrate on adding the oil independently of any stirring. Also, a lot of recipes ask for more oil than you'll probably need. Keep an eye on the texture, and stop pouring when it looks like what you want.

ETA: My favorite mayonnaise. I usually make it in the spring and summer when the artichokes are in season, but I'm making some in the next few weeks before my basil dies back.

2 egg yolks
3 tablespoons fresh lemon juice
1/3 cup grated parmesan cheese
3 tablespoons chopped fresh basil
2 tablespoons grainy dijon style mustard
1/2 cup olive oil
1 cup vegetable oil
Salt and pepper to taste

Process egg yolks, Parmesan, basil, mustard and lemon juice in a food processor or blender for thirty seconds.

With the machine still running, slowly pour olive oil, then vegetable oil in a thin steady stream through the feed tube to make a thick mayonnaise.

Season to taste.

[Atticus Grinch]

Originally Posted by SlaveNoMore

Ok, I tried for the first time to make Aioli by hand - spare the jokes - and I couldn't get the friggin' yolk/oil to emulsify no matter what I tried.

Hand whisk and electric hand mixer. Both EPIC FAIL.

I'm clearly missing something, as this is remedial French 101 and embarrassing. Any tips?

- SlaveNo(Hellman's is "Best Foods" West of the Rockies)More

Never done it, but The CI/ATK folks make the mayonnaise in a food processor -- thin stream of oil down the feeder chute. Looks easy peasy sorta greasy, but what they end up with is emulsified boy howdy.

[J. Fred Muggs]

Originally Posted by SlaveNoMore

As good as this is, scale back the butter a tad, avoid the milk entirely, and substitute 2/3-3/4 of a carton of sour cream instead.

Best mashed you'll ever have. I was a disbeliever until I tried it.

Agreed, except I wasn't a disbeliever because I thought that I thought of it. I also add 2-3 cloves of roasted garlic.

[Sidd Finch]

Originally Posted by SlaveNoMore

As good as this is, scale back the butter a tad, avoid the milk entirely, and substitute 2/3-3/4 of a carton of sour cream instead.

Best mashed you'll ever have. I was a disbeliever until I tried it.

Even better with creme fraiche. (I know, I know -- it's French. But this isn't the PB.)

[Replaced_Texan]

Originally posted by taxwonk

eta: RT, couldn't you have started with something a bit more complicated? I bet even Hank can make decent mashed potatos

Wonk, have you read The Man Who Ate Everything? There's a whole chapter dedicated to the making of the perfect mashed potato.

I highly recommend the book for anyone who enjoys food. It's a little dated, but it's a collection of essays by the food critic for Vogue, and it is excellent. He builds up from the basic concept of nutrition, to ingredients, to simple meals, to regions of the world. There are essays on ketchup, water, bread, the French, Kobe beef, truffles, produce, sustinance, etc. Sometimes he goes into the science of cooking (like in the mashed potato chapter), and sometimes he goes into the culture (his essay on Japan had me ready to buy a ticket immediately). It's pretty funny too. I understand that he has a new collection out and I can't wait to read it.

[Anne Elk]

Originally posted by taxwonk
My mom can't cook to save her life, but here's my recipe:


5 lbs. Yukon Gold potatos, peeled and cut into roughly 1-inch cubes.

1/4 lb. butter

1/2 cup milk

kosher salt and pepper to taste.

The recipe is simplicity itself. Boil potatos until fork tender, drain. Add butter in one tbsp. peices and add milk. Mash with your preferred implement until the consistency is semi-smooth. Good mashed potatos need lumps. Add kosher salt and pepper to taste.

eta: RT, couldn't you have started with something a bit more complicated? I bet even Hank can make decent mashed potatos

Add garlic, leeks, or onion to the boiling water and smash with the potatos. Yummy. My favorite is garlic. Use whole milk. Skim and lowfat are too watery.

Anne
Official Thanksgiving Potato Smasher

[taxwonk]

Originally posted by Replaced_Texan
Wonk, have you read The Man Who Ate Everything? There's a whole chapter dedicated to the making of the perfect mashed potato.

I highly recommend the book for anyone who enjoys food. It's a little dated, but it's a collection of essays by the food critic for Vogue, and it is excellent. He builds up from the basic concept of nutrition, to ingredients, to simple meals, to regions of the world. There are essays on ketchup, water, bread, the French, Kobe beef, truffles, produce, sustinance, etc. Sometimes he goes into the science of cooking (like in the mashed potato chapter), and sometimes he goes into the culture (his essay on Japan had me ready to buy a ticket immediately). It's pretty funny too. I understand that he has a new collection out and I can't wait to read it.

I haven't read Steingarten's book, but I'm a big fan of his writing. I'll have to check it out, along with the new book by Alan Richman, of GQ and Bon Appetit.

My favorite eating books of all time, though, are three out-of-print books by Calvin Trillin: American Fried, Alice, Let's Eat, and Third Helpings. Trillin is an amazing writer, and his passion for "pure research" in the area of good food was truly inspiring.

[taxwonk]

Originally posted by Anne Elk
Add garlic, leeks, or onion to the boiling water and smash with the potatos. Yummy. My favorite is garlic. Use whole milk. Skim and lowfat are too watery.

Anne
Official Thanksgiving Potato Smasher

Garlic, especially roasted, leeks, and onions aqre all delicious, as is fresh horseradish. However, they all are inappropriate for Thanksgiving, as they tend to clash with the gravy. I also prefer to be a purist when giving a "classic" recipe. Other board denizens will testify as to my fanatical devotion to purity in, for example, discussing the martini.

[notcasesensitive]

Originally posted by taxwonk
I haven't read Steingarten's book, but I'm a big fan of his writing. I'll have to check it out, along with the new book by Alan Richman, of GQ and Bon Appetit.

My favorite eating books of all time, though, are three out-of-print books by Calvin Trillin: American Fried, Alice, Let's Eat, and Third Helpings. Trillin is an amazing writer, and his passion for "pure research" in the area of good food was truly inspiring.

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