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Old 11-30-2013, 09:14 AM   #1
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Default Mashed Taters

Some years ago, while I still lived in Columbia, my wife's sister came to spend a weekend with us. So I decided to cook a good meal for all of us. Anyways I made some mashed potatoes the same way my family had done it for years, and thought there was nothing special about that recipe. (I still don't think there's anything special about it.) Anyways she loved the potatoes so I made them for the rest of the in-laws, and they loved them. I have recited the recipe many times, and each time I'm accused of holding something back. (It seems none of them have been able to replicate it, for whatever reason.) Ever since then, anytime we're having a family gathering, I am expected to make the potatoes for everyone.

So in honor of gameday with the taters, I am consuming my leftover mashed taters. The recipe is as follows:


1 five pound bag of red potatoes
1 8oz container of sour cream
2 1/2 sticks of butter
milk (sometimes needed, most times not)
salt to taste


Chop up the potatoes into small pieces. I leave the skins on, but it's up to the cook really. Place them in a big pot, and boil them in salty water until they're soft. Drain off the water, toss in the butter and sour cream, and mash with a hand masher until the desired consistency is met. If you need to thin them out a little, add in some milk a little at a time until they are how you like them. Do a taste test for salt. Add more if necessary.

That's it! Enjoy!
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Old 11-30-2013, 09:37 AM   #2
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Default Re: Mashed Taters

The only thing I could think of to improve them is to
slap about three touchdowns and two field goals on those taters to be perfect.
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Old 11-30-2013, 09:59 AM   #3
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Default Re: Mashed Taters

My recipe is as follows:
One dose of shaw sprinkle in some mike davis and a heaping dose of clowney
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Old 11-30-2013, 12:32 PM   #4
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Default Re: Mashed Taters

I like the deeper flavor of using skin on reds but some peeps seem to like the starchy russet mashes.
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Old 11-30-2013, 12:39 PM   #5
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Default Re: Mashed Taters

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Originally Posted by The Yancey View Post
I like the deeper flavor of using skin on reds but some peeps seem to like the starchy russet mashes.
Yeah I'm the same way. I also like having bits of un-mashed potato in there as well.
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Old 11-30-2013, 12:44 PM   #6
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Default Re: Mashed Taters

I frequently add other roots to the mash like celeriac, sunchoke, and turnip.
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Old 11-30-2013, 12:50 PM   #7
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Default Re: Mashed Taters

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Originally Posted by The Yancey View Post
I frequently add other roots to the mash like celeriac, sunchoke, and turnip.
I've been wanting to try adding a little parsnip, but I'll have to save that for a small batch just in case it doesn't turn out well.
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Old 11-30-2013, 12:53 PM   #8
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Default Re: Mashed Taters

Add some of this truffle goat cheese to the taters and finis it with a drizzle or spray of truffle oil! http://www.cypressgrovechevre.com/ou...l#.UpoT31J3t9A
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Old 12-03-2013, 11:25 AM   #9
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Default Re: Mashed Taters

Only improvement I make is adding some roasted garlic to the taters.
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Old 12-03-2013, 12:54 PM   #10
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Default Re: Mashed Taters

I don't like to mash them up too much. I just use a spoon and turn them over about six times.
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Old 12-03-2013, 01:29 PM   #11
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Default Re: Mashed Taters

i thought this was an orangebowl review/prediction
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Old 12-03-2013, 01:46 PM   #12
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Default Re: Mashed Taters

I hear Ray has a good twice baked tater recipe he picked up in Omaha.
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Old 12-03-2013, 04:47 PM   #13
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Default Re: Mashed Taters

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Originally Posted by markp_vip View Post
I don't like to mash them up too much. I just use a spoon and turn them over about six times.
I see what you did there!
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