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Old 07-15-2015, 08:45 AM  
Buehler445 Buehler445 is offline
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What's For Dinner? Here's Mine Vol. 3.

Since the other one got too big, let's keep the food truck rolling. Whacha got?

Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408
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Old 10-01-2016, 04:48 PM   #4456
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99 cents a pound at Hy-Vee today, can't beat the price. So has anyone made mashed potatoes from roasted ones? I was going to take the majority of them and mix with butter, milk, sour cream, cheese, garlic and mash. The wife likes mashed potatoes on the bottom of chicken and noodles.
Nope, only ever done it the old fashioned way.

I'd like to check the pulse of CP here. You're making mashed potatoes.

What potato do you use? Skin on or off?

I go yukon gold, skin on. Milk, butter, touch of sour cream, touch of garlic powder, salt and heavy on the pepper personally.
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Old 10-01-2016, 04:50 PM   #4457
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Originally Posted by Pablo View Post
If I was a little more ambitious I could definitely make a bomb-ass stock every time I bought one.
Same here, I really need to stop being so lazy about that

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Originally Posted by Buzz View Post
99 cents a pound at Hy-Vee today, can't beat the price. So has anyone made mashed potatoes from roasted ones? I was going to take the majority of them and mix with butter, milk, sour cream, cheese, garlic and mash. The wife likes mashed potatoes on the bottom of chicken and noodles.
Thats how my dear sweet Ma does her noodles, on a bed of mash... talk about filling, good God
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Old 10-01-2016, 04:58 PM   #4458
Fire Me Boy! Fire Me Boy! is offline
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Originally Posted by Pablo View Post
Nope, only ever done it the old fashioned way.

I'd like to check the pulse of CP here. You're making mashed potatoes.

What potato do you use? Skin on or off?

I go yukon gold, skin on. Milk, butter, touch of sour cream, touch of garlic powder, salt and heavy on the pepper personally.


Depends on what I feel like. Sometimes I use traditional russets, sometimes Yukon holds, sometimes reds. They all have their benefits and disadvantages, with Yukons probably being the most forgiving.

Tough to beat russets for really light and fluffy mashed, though.

Yukons and reds I usually leave unpeeled. Russets, peeled.

Butter and depending on how rich, cream, half and half, or whole milk. If I'm doing garlic, I smash the cloves and put it in with the boiling water. Try that sometime. Otherwise, I tend to do just salt, sometimes pepper.
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Old 10-01-2016, 04:58 PM   #4459
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Same here, I really need to stop being so lazy about that



Thats how my dear sweet Ma does her noodles, on a bed of mash... talk about filling, good God

It's definitely comfort food.
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Old 10-01-2016, 04:59 PM   #4460
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Yep, I get a 4 lb. chicken for that price. Roast chicken for a couple of meals, save a breast for chicken salad. Works out great. If I was a little more ambitious I could definitely make a bomb-ass stock every time I bought one.


I save the backs and carcass and freeze them. Then make giant batches of stock and freeze.
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Old 10-01-2016, 05:00 PM   #4461
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Depends on what I feel like. Sometimes I use traditional russets, sometimes Yukon holds, sometimes reds. They all have their benefits and disadvantages, with Yukons probably being the most forgiving.

Tough to beat russets for really light and fluffy mashed, though.

Yukons and reds I usually leave unpeeled. Russets, peeled.

Butter and depending on how rich, cream, half and half, or whole milk. If I'm doing garlic, I smash the cloves and put it in with the boiling water. Try that sometime. Otherwise, I tend to do just salt, sometimes pepper.

Have you ever made them from roasted?
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Old 10-01-2016, 05:01 PM   #4462
Buehler445 Buehler445 is offline
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Quote:
Originally Posted by Pablo View Post
Nope, only ever done it the old fashioned way.

I'd like to check the pulse of CP here. You're making mashed potatoes.

What potato do you use? Skin on or off?

I go yukon gold, skin on. Milk, butter, touch of sour cream, touch of garlic powder, salt and heavy on the pepper personally.
Usually skin them. I've had red potatoes that weren't skinned that I really like but wife always wants them skinned.
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Old 10-01-2016, 05:02 PM   #4463
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Originally Posted by Fire Me Boy! View Post
I save the backs and carcass and freeze them. Then make giant batches of stock and freeze.
I need a second fridge.

I'm waiting until we remodel the kitchen and then I'll move this bastard upstairs into the garage and have a nice beer fridge/extra freezer. Just don't have the space to do any of that right now and don't want to go after a deep freeze exclusively.
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Old 10-01-2016, 05:02 PM   #4464
In58men In58men is offline
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Originally Posted by Fire Me Boy! View Post
I save the backs and carcass and freeze them. Then make giant batches of stock and freeze.
If I got a $1 for every time you said "stock" I'd get season tickets and buy a house in KC. You love homemade stock my man.
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Old 10-01-2016, 05:04 PM   #4465
Buehler445 Buehler445 is offline
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Originally Posted by Easy 6 View Post
Same here, I really need to stop being so lazy about that



Thats how my dear sweet Ma does her noodles, on a bed of mash... talk about filling, good God
Yeah. My mom did the same thing. But I've had them recently and figured out I don't eat like that anymore. I used to ****ing crush them. But they're too heavy for me now.
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Old 10-01-2016, 05:09 PM   #4466
Pablo Pablo is offline
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Yeah. My mom did the same thing. But I've had them recently and figured out I don't eat like that anymore. I used to ****ing crush them. But they're too heavy for me now.
I can get after some chicken and noodles. Just don't do really care for the carb overload of throwing a bunch of potatoes and maybe some rolls on top of the main course.

That's a Thanksgiving leftovers sort of meal for me, only.
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Old 10-01-2016, 05:12 PM   #4467
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yukon gold potatoes roasted in olive oil and chicken fat.
I had a bag of Russets gaining eyes, so I made another of my custom throw-together creations.

In a crockery I layer potato disks with porcini and red onion slivers. drizzle with bacon grease, top with finely diced garlic and sea salt, and roast.

After everything is softened and darkened, top with a dollop of sour cream. The mushrooms mix AWESOME with the sour cream.

Small portion of ham steak on the side with horseradish.

Perfect early fall.
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Old 10-01-2016, 05:13 PM   #4468
In58men In58men is offline
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I've been a Russet guy myself. Those were the only taters my mother would buy. Can't go wrong with them.
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Old 10-01-2016, 05:13 PM   #4469
Fire Me Boy! Fire Me Boy! is offline
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What's For Dinner? Here's Mine Vol. 3.

Quote:
Originally Posted by Buzz View Post
Have you ever made them from roasted?

No, but I could imagine them being really tasty.

Quote:
Originally Posted by Pablo View Post
I need a second fridge.



I'm waiting until we remodel the kitchen and then I'll move this bastard upstairs into the garage and have a nice beer fridge/extra freezer. Just don't have the space to do any of that right now and don't want to go after a deep freeze exclusively.

We replaced our fridge a year or so ago, and kept the older one as a beverage fridge and second freezer. I was initially against it, but admit it's been really nice having.

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Originally Posted by Inmem58 View Post
If I got a $1 for every time you said "stock" I'd get season tickets and buy a house in KC. You love homemade stock my man.

I do love homemade stock. It's so much better than store bought. But I didn't bring it up.
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Old 10-01-2016, 05:16 PM   #4470
Pablo Pablo is offline
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Originally Posted by Baby Lee View Post
I had a bag of Russets gaining eyes, so I made another of my custom throw-together creations.

In a crockery I layer potato disks with porcini and red onion slivers. drizzle with bacon grease, top with finely diced garlic and sea salt, and roast.

After everything is softened and darkened, top with a dollop of sour cream. The mushrooms mix AWESOME with the sour cream.

Small portion of ham steak on the side with horseradish.

Perfect early fall.
That sounds heavenly.
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