Creamed Mashed Potatoes - Game changer

fishlessman

im a masher and dont over mash. popeyes whips their potatoes....

Legume

fishlessman said:

im a masher and dont over mash. popeyes whips their potatoes....after they rehydrate them.

fishlessman

Legume said:

fishlessman said:

im a masher and dont over mash. popeyes whips their potatoes....after they rehydrate them.

 i grew up on rehydrated potatoes with a little rehydrated milk and margarine, by high school though, my mother discovered premade frozen potatoes thankfully. im fine with popeyes potatoes was better than her french toast recipe....weight watches bread, powdered milk, powdered eggs, margarine, clear corn syrup.....

Botch

Botch said:
I do seem to remember, however, something called "French whipped potatoes".  As mentioned above, if you whip too long, they get gluey; but if you keep whipping they get a whole 'nuther level of "creamy", iirc.  Let me  see if I can find that article...

Not quite like I remembered it, but there's some interesting techniques in this article:
https://www.cooksillustrated.com/articles/332-ultimate-french-mashed-potatoes
Also found a recipe for Pommes Robuchon, a french chef's specialty that used a pound of butter per pound of potatoes, and was repeatedly pushed thru a sieve with a wooden spoon, and Pommes Aligot, which uses a fresh cheese instead of butter.  Damn I'm drooling right now.  

nolaegghead

Botch said:

Botch said:
I do seem to remember, however, something called "French whipped potatoes".  As mentioned above, if you whip too long, they get gluey; but if you keep whipping they get a whole 'nuther level of "creamy", iirc.  Let me  see if I can find that article...

Not quite like I remembered it, but there's some interesting techniques in this article:
https://www.cooksillustrated.com/articles/332-ultimate-french-mashed-potatoes
Also found a recipe for Pommes Robuchon, a french chef's specialty that used a pound of butter per pound of potatoes, and was repeatedly pushed thru a sieve with a wooden spoon, and Pommes Aligot, which uses a fresh cheese instead of butter.  Damn I'm drooling right now.  

That makes me want to try peeling potatoes, then vacuum sealing them and SV cooking, then mixing in the hot milk or cream and butter.

Ozzie_Isaac

fishlessman said:

Legume said:

fishlessman said:

im a masher and dont over mash. popeyes whips their potatoes....after they rehydrate them.

 i grew up on rehydrated potatoes with a little rehydrated milk and margarine, by high school though, my mother discovered premade frozen potatoes thankfully. im fine with popeyes potatoes was better than her french toast recipe....weight watches bread, powdered milk, powdered eggs, margarine, clear corn syrup.....

Rehydrated potatoes can be excellent, but you need copious amounts of cream, real butter, salt, pepper.  The rehydrated milk and margarine  probably did not do the trick.

Eggdicted_Dawgfan

nolaegghead said:

Botch said:

Botch said:
I do seem to remember, however, something called "French whipped potatoes".  As mentioned above, if you whip too long, they get gluey; but if you keep whipping they get a whole 'nuther level of "creamy", iirc.  Let me  see if I can find that article...

Not quite like I remembered it, but there's some interesting techniques in this article:
https://www.cooksillustrated.com/articles/332-ultimate-french-mashed-potatoes
Also found a recipe for Pommes Robuchon, a french chef's specialty that used a pound of butter per pound of potatoes, and was repeatedly pushed thru a sieve with a wooden spoon, and Pommes Aligot, which uses a fresh cheese instead of butter.  Damn I'm drooling right now.  

That makes me want to try peeling potatoes, then vacuum sealing them and SV cooking, then mixing in the hot milk or cream and butter.

Definitely try it. We use half cream and half milk with a little bit of condensed milk. Salt and white pepper. Very good. We also like to add a small sprig of rosemary and a couple cloves of roasted garlic in the bath. 

paqman

SonVolt said:

This is pretty much my recipe/method except I briefly fry the garlic in the melted butter, then add the cream and bring the whole thing to a quick simmer with a tiny sprig of Rosemary.  I used to add cold butter to the potatoes, but honestly don't notice a difference either way. I find the workflow easier if I just heat it along with the cream. 

I was going to say just that!

stv8r

This has pretty much been our family go to recipe for years but thanks for sharing.  I'm sure there will be many converts to this recipe!

nolaegghead

https://vm.tiktok.com/TTPdS7fTaG/

Ozzie_Isaac

nolaegghead said:

https://vm.tiktok.com/TTPdS7fTaG/

Her narration was really bad.  Didn't explain what she was doing at all.

nolaegghead

Ozzie_Isaac said:

nolaegghead said:

https://vm.tiktok.com/TTPdS7fTaG/

Her narration was really bad.  Didn't explain what she was doing at all.

I’m sure someone with less class will enjoy it more, like me.

GrateEggspectations

Friend of mine and his family are going through some tough times and I had been planning on making them roasted veggies, garlic mashed potatoes and Carbonade Flamande (a rich Flemish stew featuring lots of beer and onion). Nola’s post was timely. For mine, I roasted most of a head of garlic and added it, added some old cheddar and whipped the potatoes by hand. I also added a mix of panko, paprika, thyme, salt and pepper to the top, for texture. I otherwise followed Nola’s take, including the whipping cream. 😊

Set for delivery this aft once the final component is done. 

Thanks for sharing so liberally, Nola. 

MediumRarely

Eggdicted_Dawgfan said:

nolaegghead said:

Botch said:

Botch said:
I do seem to remember, however, something called "French whipped potatoes".  As mentioned above, if you whip too long, they get gluey; but if you keep whipping they get a whole 'nuther level of "creamy", iirc.  Let me  see if I can find that article...

Not quite like I remembered it, but there's some interesting techniques in this article:
https://www.cooksillustrated.com/articles/332-ultimate-french-mashed-potatoes
Also found a recipe for Pommes Robuchon, a french chef's specialty that used a pound of butter per pound of potatoes, and was repeatedly pushed thru a sieve with a wooden spoon, and Pommes Aligot, which uses a fresh cheese instead of butter.  Damn I'm drooling right now.  

That makes me want to try peeling potatoes, then vacuum sealing them and SV cooking, then mixing in the hot milk or cream and butter.

Definitely try it. We use half cream and half milk with a little bit of condensed milk. Salt and white pepper. Very good. We also like to add a small sprig of rosemary and a couple cloves of roasted garlic in the bath. 

Really delish. Just be cautious when using sous vide for mashed potatoes. Boiling potatoes in contact with water extracts most of the starch. Sous vide - not so much. I usually default to my ricer. The best for me.

I am currently addicted to the Fondant method for potatoes (usually sweet potatoes these days).

CPFC1905

No, no, no, no.   The world needs a new name for mashed potato with other stuff in it.  the French kind of do with aligot, but that's mainly cheese.  (Yummy, by the way)

Here's the thing,  mashed potato is boiled potatoes put through a ricer and then mixed with a minimal volume of butter and a smidge of pepper.     It needs to not be in any way runny.  

I embrace the alternatives with your crazy new fangled things cream, milk, herbs, eggs, overalls, shaving equipment and Rolex parts - but just find a new name.

Yours respectfully, the popular peoples front of mash. 

caliking

CPFC1905 said:

No, no, no, no.   The world needs a new name for mashed potato with other stuff in it.  the French kind of do with aligot, but that's mainly cheese.  (Yummy, by the way)

Here's the thing,  mashed potato is boiled potatoes put through a ricer and then mixed with a minimal volume of butter and a smidge of pepper.     It needs to not be in any way runny.  

I embrace the alternatives with your crazy new fangled things cream, milk, herbs, eggs, overalls, shaving equipment and Rolex parts - but just find a new name.

Yours respectfully, the popular peoples front of mash. 

Blasphemer.

fishlessman

st patricks week is coming up, needs ham kale and lots of butter with a side of braised leprechaun

Langner91

I cook leprechaun raised direct 375°F dome w/ SPG.  Never tried braising one.  You got a recipe?

fishlessman

Langner91 said:

I cook leprechaun raised direct 375°F dome w/ SPG.  Never tried braising one.  You got a recipe?

messy but darn good with the green sauce
https://eggheadforum.com/discussion/846815/braised-leprechaun

caliking

fishlessman said:

Langner91 said:

I cook leprechaun raised direct 375°F dome w/ SPG.  Never tried braising one.  You got a recipe?

messy but darn good with the green sauce
https://eggheadforum.com/discussion/846815/braised-leprechaun

Well played, sir.

HeavyG

CPFC1905 said:

No, no, no, no.   The world needs a new name for mashed potato with other stuff in it.  the French kind of do with aligot, but that's mainly cheese.  (Yummy, by the way)

Here's the thing,  mashed potato is boiled potatoes put through a ricer and then mixed with a minimal volume of butter and a smidge of pepper.     It needs to not be in any way runny.  

I embrace the alternatives with your crazy new fangled things cream, milk, herbs, eggs, overalls, shaving equipment and Rolex parts - but just find a new name.

Yours respectfully, the popular peoples front of mash. 

"Splitter!" - Peoples Popular Front of Mash

Ozzie_Isaac

CPFC1905 said:

No, no, no, no.   The world needs a new name for mashed potato with other stuff in it.  the French kind of do with aligot, but that's mainly cheese.  (Yummy, by the way)

Here's the thing,  mashed potato is boiled potatoes put through a ricer and then mixed with a minimal volume of butter and a smidge of pepper.     It needs to not be in any way runny.  

I embrace the alternatives with your crazy new fangled things cream, milk, herbs, eggs, overalls, shaving equipment and Rolex parts - but just find a new name.

Yours respectfully, the popular peoples front of mash. 

Cincinnati Potatoes.

A person loses a Rolex in a serving of potatoes one time. geez.

nolaegghead

Ozzie_Isaac said:

CPFC1905 said:

No, no, no, no.   The world needs a new name for mashed potato with other stuff in it.  the French kind of do with aligot, but that's mainly cheese.  (Yummy, by the way)

Here's the thing,  mashed potato is boiled potatoes put through a ricer and then mixed with a minimal volume of butter and a smidge of pepper.     It needs to not be in any way runny.  

I embrace the alternatives with your crazy new fangled things cream, milk, herbs, eggs, overalls, shaving equipment and Rolex parts - but just find a new name.

Yours respectfully, the popular peoples front of mash. 

Cincinnati Potatoes.

A person loses a Rolex in a serving of potatoes one time. geez.

Hows about:

PICABO ALIGOT FIRMITAS

Picabo from:

https://www.accuweather.com/en/weather-news/mountain-of-spuds-discarded-by-idaho-farmers-saved-in-potato-rescue/729662

Aligot - because it's just the less runny, less snotty, less cheesy version of it.

Firmitas - Latin for firmness

The new name having no mention of potatoes except obliquely, if one were to dig, it couldn't possibly trigger or inflame any potato purists.

Botch

nolaegghead said:
The new name having no mention of potatoes except obliquely, if one were to dig, it couldn't possibly trigger or inflame any potato purists. 

But it could poke them in the eye.  Yukon't argue with that!  I Red it on the intranetz, and they had Skin in the game.  
HAR!  See what I did there??  
I slay myself.  

MediumRarely

fishlessman said:

st patricks week is coming up, needs ham kale and lots of butter with a side of braised leprechaun

A bit of Irish Colcannon might be in order.

DoubleEgger

On the menu tonight