Replacement for Yukon gold potatoes for mashed?
graywings123
5 months ago
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carolb_w_fl_coastal_9b
5 months agoRelated Discussions
Leftover mashed potatoes???
Comments (21)Another bread recipe that uses potatoes. Home Cookin Chapter: Recipes From Thibeault's Table Potato Rosemary Rolls ===================== http://www.thefreshloaf.com/recipes/potatorosemaryrolls?destination=node%2F423 Potato Rosemary Rolls Makes 18 small rolls or 12 hamburger sized buns 1 potato, cooked and mashed 1 lb (3 1/2 cups) bread or all-purpose unbleached flour 3/4 - 1 cup water 2 teaspoons instant yeast 2 teaspoons salt 1 tablespoon butter 1 tablespoon dried rosemary or 2 tablespoons fresh rosemary 1 teaspoon ground black pepper 1 teaspoon ground sage leaves Cook the potato until soft, either by boiling or baking in the oven or microwave. For this batch I chopped up and boiled the potato. I then reserved a cup of the potato water to add to the loaf, figuring it had additional nutrients and starches that would help my loaf. Mash the potato. Removing the skin prior to mashing is optional: if you are using tough skinned potatoes like russets I would suggest removing them, but with soft skinned potatoes such as yukon gold or red potatoes I typically leave them on. The chopped up skin add nice color and texture to your rolls. Combine the flour, mashed potato, yeast, salt, pepper and herbs in a large bowl. Add 3/4 cups water and knead or mix for 5 to 10 minutes, adding more water or flour until a consistency you are comfortable working with is reached. I added close to a full cup of water and ended up with an extremely sticky dough that was difficult to work with. I was only able to shape the rolls by repeatedly dipping my fingers in flour. The end result was wonderful though. (I encourage amateur bakers to push the limit of what they think they can handle, moisture-wise. More often than not you'll be pleasantly surprised with the results, though you can go too far and end up baking a pancake, which I've done more than once.) Place the dough in a greased bowl, cover the bowl with plastic wrap or a moist towel and let the dough rise until it has doubled in size, typically 60 to 90 minutes. Remove the dough from the bowl, gently degas it, and shape it. For rolls or buns you can weigh them if you like or just eyeball them. I cut racquetball sized chunks of dough (larger than golf balls, smaller than tennis balls) then rolled them into balls in my well-floured hands. I placed them on a baking sheet covered with parchment, placed the entire sheet in a plastic trash bag, and set it aside to rise for approximately an hour again. While the dough rose, I preheated the oven to 375 degrees. If you have a spritzer, spray the top of the rolls with water right before placing them in the oven. Place them in the center rack and bake them for 10 minutes. Rotate the pan 180 degrees and bake them for another 10 to 20 minutes, depending on size. My large hamburger bun sized rolls took close to half an hour to bake. You'll know they are done when the bottom of the rolls is solid and slightly crispy. If you have a probe thermometer, check the temperature inside one of the rolls. When the internal temperature is approaching 200 degrees F, they are ready to pull out of the oven....See MoreNot Martha, need good mash potato recipe
Comments (28)I'm old fashioned... OK and old. Mashed potatoes should be potatoes - mashed. I don't need the FAS (Fat American Syndrome) version of recipes where everything needs to have cheese and sugar on it to taste good. If you have good gravy (and it's unAmerican to not) then you don't even need the extra fat in the potatoes, since there's plenty of fat (and probably salt & pepper too) in the gravy. For potatoes by themselves, they can add a dab of butter and seasoning. Plain is often great by itself. Course good fries don't need ketchup either. The ones that have to FAS the taters could just as well use instants and save time. They're eating it for the cheese, sugar and other stuff, since apparently they don't like the taste of potatoes. I don't need FAS veggies, beverages, breads and the like either. Good food can stand on its own IMO. Pass the sugar bowl when old 300# Beulah needs her feet swelled up like soccer balls. But that's my opinion. A ricer is fine and a good tool for making lefse but mashed potatoes still need to be mashed with the zig-zag masher otherwise they resemble a big tater tot. I don't bother with it for mashed potatoes. Again, I want mashed potatoes, not riced potatoes, not beaten potatoes. If you're going to use a mixer to beat the taters to death and make them extra gummy, then serve boiled potatoes to me and I'll mash them with a fork! And for the people who think the mashed (riced, beat or instant) potatoes need to drip off the fork so they can say they're "creamy" UGH! Potatoes aren't supposed to drip. You make a well and fill it with gravy. We're not talking about potato soup. End of rant. The thing about starting potatoes in cold water as I understand is that the hot water sets almost a skin on the outside of the potato so the texture will be off. Can't prove it but I always found it easier to start cold and work up. I tried using hot tap water to start (to save energy) until I heard the thing to start cold. There might be something to it....See MorePotatoes cooked in milk/cream for mashed potatoes?
Comments (7)I saw the same show today where he cooked the taters in milk and heavy cream. And yes, I too wondered if the milk would burn. I've never heard of making mashed potatoes this way but I'd try it......cooking it on low enough heat that it wont' burn. I'm not adding mustard though, no thanks........I like my mashed potatoes with butter, milk, salt and pepper. That's it....See MoreFreezing twice baked potatoes vs. mashed
Comments (15)I add sour cream (or drained kefir curd) and cream cheese to make freezer mashed potatoes. I think this mixture will last in the freezer longer and not be as "wet" after it is thawed. I normally use Yukon Gold potatoes, since that's what I grow. I'll use the larger potatoes for Twice Baked, and most of the rest of the crop gets used for Freezer Mashed Potatoes and boiled herbed potatoes, which I freeze and then pan fry. It's difficult to keep Yukon Gold potatoes for very long in storage after they are harvested, so I freeze the majority of my small crop. Our son gave us 40-pounds of blue potatoes from his garden and I've been converting them for the freezer, too. I've also been using them to make microwave potato chips ;-). Here's a bit of information about the 6 types of potatoes and how to use them, and why one variety will work better for some applications that other varieties. As plllog pointed out, it's also about what potato you use. http://www.all-about-potatoes.com/types-of-potatoes.html -Grainlady...See More
gardengal48 (PNW Z8/9)
5 months ago
chloebud
5 months ago
rob333 (zone 7b)
5 months agolast modified: 5 months ago
LoneJack Zn 6a, KC
5 months agolast modified: 5 months agocarolb_w_fl_coastal_9b
5 months ago
plllog
5 months agochloebud
5 months ago
claudia valentine
5 months agomxk3 z5b_MI
5 months agograywings123
5 months agochloebud
5 months ago
Judi
5 months agodocmommich
5 months agoJudi
5 months agoplllog
5 months ago
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