(no subject)

[serene]

Holy. Fucking. Crap.

(Don't worry, it's nothing. Just if you make these mashed potatoes, I think that you should probably have a home difibrillater waiting.)

Comments

[snippy]

Oh yeah, I love her journal *and* her recipe site.

[jenhowell.livejournal.com]

I make something quite similar with vegan substitutes.

Peel and boil 8-10 potatoes, then mash 1 pkg each of soy sour cream and soy cream cheese into them, along with parsley flakes, garlic salt and salt, then put them in a baking dish, dot all over with Earth Balance (maybe not as much EB as that lady had butter!), sprinkle with paprika and bake for 45 minutes at 350 I think (it might be 400, I can't remember exactly). The point is to bake them again, anyway.

They are my favorite favorite thing, a veganized version of my Grandma's real dairy version. I brought them to a Thanksgiving two years ago with all meat-eaters and everyone kept asking "Who made these great potatoes?" The hostess said she tried them later with real dairy, but they tasted better with the substitutes.

You know I'm making 'em tomorrow! :)

Happy Holidays!

- Jen

[cassidyrose.livejournal.com]

My stomach hurts just reading that recipe. Urgh.

[apis-mellifera.livejournal.com]

You can also swap sour cream for the cream cheese--that's how my ex-stepmother makes her mashed potatoes and they're delicious.

[jb98.livejournal.com]

OMG the butter at the end had me rolling in the floor. Hilarious.

[sogwife.livejournal.com]

Oh.
My.
God.

And one of the commenters thanked her for the recipe because SHE CAN NEVER REMEMBER HOW TO MAKE MASHED POTATOES! How do you forget that? I could do it in my sleep, and I don't cook!

[catrinaz.livejournal.com]

i leave the skins on, and sometimes add some carrots and sweet potatoes. and i *always* add an entire head of garlic, whole (or slightly smashed) peeled cloves, per 3 lbs or so of potatoes. i don't do the cream cheese, but i use heavy cream instead of half and half. sometimes i add sour cream, but not usually. oh, and i think it's essential to heat the butter/cream/whatever you're mixing in before mixing. i always mash by hand - i like them a bit chunky. i rarely bake them, though my recipe says to...it's just...most of the time nobody wants to wait another 30 minutes!

[emperor]

That's, um, special. I use a splash of milk and a little butter, no more. With the right variety of potatoes you can manage without adding anything else!

[redandfiery.livejournal.com]

*shakes head in bemusement*

On the one hand, it does sound pretty yummy. On the other hand, some people just like to make a rod for their own back. Mashed potatoes are labour-intensive? Only if you make them that way, Pioneer Woman. Most of us just chuck a slice of butter in, a quick squoosh of pepper, and mash like crazy. Three minutes from draining to table.

Is she related to Delia Smith, maybe? Delia's well-known for making easy dishes difficult.

[hobbitblue.livejournal.com]

We need step by steps for boiling potatoes now? Oh boy.. and nope, wouldn't make those, I've got used to them with rather less butter involved, eep. Though the make ahead and reheat idea is nifty, not thought of doing that quite like that before. Without the butter on top. Though grated cheese is very tempting... :>

[thekumquat.livejournal.com]

Sounds like the classic French recipes - basically equal weights of butter and potato...

I leave the skins on and somewhat less butter, but it's a good way to use up excess cream.

[artemii.livejournal.com]

i find it funny that her labor-intensive argument seems to be sort of self-fulfilling. the new york times did this special on mashed potatoes for their thanksgiving edition of their food section (no, i'm not kidding) and it mentioned that they tested the two main kinds of mashers - the kind she has that's got the funky wobbly shape and the circular, more closely gridded kind, and that the former was harder to use, took longer to mash, and generally sucked in comparison to the circular kind. everyone in the article recommended the circular kind of masher, and when you just look at the design of the two main types of mashers, you (or at least i) can pretty easily tell why it seems like it would work better.

[bafleyanne.livejournal.com]

Now, I like butter in my mashed potatoes as much as the next person.

But THREE STICKS of butter seems a little over the top, no?

[ailbhe]

Um, I wouldn't have wanted to eat those even back when I ate dairy.

(We steam our potatoes, because that way they don't go soggy if you accidentally cook them for too long).

[hnybny.livejournal.com]

Mmmmmmmm, cream cheese.

mashed potatoes

[pir-anha.livejournal.com]

ok, she's hilarious. but what sort of people read that site so she needs to give a blow-by-blow of peeling, cutting, and putting potatoes into simmering water, telling folks they don't have to freak or spaz? *chortle*.

and man, i like fat, but 2.5 sticks butter, 8 oz of cream cheese, and 1/2 cup of 50/50? that's over the top even for me.

now i go look at her bread pudding recipe. :)

[stonebender.livejournal.com]

*droooool* :)

[wild-irises.livejournal.com]

Now, I should have figured who would find that recipe especially tempting. It's too rich for me, which is not an easy feat.

[(Anonymous)]

It's probably too rich for me as well, but I would do my best. :)

[stonebender.livejournal.com]

*sigh* That was me.