I use either red potatoes or yellow ones. That's cool a few of you leave
the skin on. I also love the texture of the skin in the mashed potatoes.
Take care,
Dawnielle
-----Original Message-----
From: [email protected]
Sent: Thursday, September 12, 2013 7:21 PM
To: [email protected]
Subject: Re: [CnD] Mashed potatoes
I always leave skins on.
Sent from my iPhone
On Sep 12, 2013, at 1:42 AM, "W" <[email protected]> wrote:
What kind of potatos do you use to make your mashed potatos. I too don't
peel my potatos because the neutrition is in the skin.
-----Original Message-----
From: Cookinginthedark [mailto:[email protected]] On
Behalf Of Dawnielle Voegele
Sent: Thursday, September 12, 2013 2:05 AM
To: [email protected]
Subject: Re: [CnD] Mashed potatoes
Hi Mary,
I don't know what you're looking for, but the recipe I use is pretty
simple. However many potatoes you want, I usually use four or five. Cut
the
potatoes into chunks as big or small as you like. Smaller chunks will take
less time, bigger ones will take more time. Put into the pot just enough
water to cover the potatoes. Boil them till they're tender with a fork and
falling apart, adding more water if necessary. Towards the end, I usually
add a handful of garlic cloves, which I have pealed while the potatoes
were
boiling. Check the water level and drain water, if necessary. Take a
potato
masher and mash the heck out of them. Ad butter, salt, pepper, whatever.
The
garlic mashes up nicely. As you'll notice, I don't peal my potatoes. I've
read that the skins are good for you if left on them, so that's what I do.
plus, it saves time not having to peal them.
Take Care,
Dawnielle
-----Original Message-----
From: [email protected]
Sent: Wednesday, September 11, 2013 8:20 PM
To: [email protected]
Subject: [CnD] Mashed potatoes
What are some quick and easy recipes for mashed potatoes?
Mary
Sent from my iPhone
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