Whipped or Mashed Potatoes

Posted by Penny Moline on Monday, November 14, 2011 Under: Starches, Sides, Potatoes and Grains
Potatoes 9 pounds 6 to 8 whole potatoes depending on size
Butter 1 cup
Cream hot 1 cup
milk as needed
salt and pepper to taste

Peel russet potatoes, and cut into same size cubes.  Start the potatoes in cold, salted water and bring up to a boil This helps the potatoes cook more evenly. 
Cook until fork tender then drain.  Allow the potatoes to dry for a few minutes.
Pass the potatoes thru a potato rice,or food mill, or into the bowl of a mixer with a paddle attachment, mix until broken up then replace with a whip attachment.
Beat in the butter and add the cream
Add milk if necessary to bring to proper consistancy.  They should be moist, and not runny.
Add salt and pepper to taste.
Whip until potatoes are light and fluffy... do not over whip.

You can add any of the following to the potatoes
 add sour cream,
add grated cheddar cheese
add 8 ounces cream cheese

variation I
simmer 2 to 8 peeled garlic cloves with the potatoes, and puree with the potatoes

or
variation II
roast the garlic in the oven at 350 until soft, peel and add to potatoes.

In : Starches, Sides, Potatoes and Grains 

Next post: Broccoli Salad
Previous post: Bread Dressing...

Tags: thanksgiving 
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let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Whipped or Mashed Potatoes

Posted by Penny Moline on Monday, November 14, 2011 Under: Starches, Sides, Potatoes and Grains
Potatoes 9 pounds 6 to 8 whole potatoes depending on size
Butter 1 cup
Cream hot 1 cup
milk as needed
salt and pepper to taste

Peel russet potatoes, and cut into same size cubes.  Start the potatoes in cold, salted water and bring up to a boil This helps the potatoes cook more evenly. 
Cook until fork tender then drain.  Allow the potatoes to dry for a few minutes.
Pass the potatoes thru a potato rice,or food mill, or into the bowl of a mixer with a paddle attachment, mix until broken up then replace with a whip attachment.
Beat in the butter and add the cream
Add milk if necessary to bring to proper consistancy.  They should be moist, and not runny.
Add salt and pepper to taste.
Whip until potatoes are light and fluffy... do not over whip.

You can add any of the following to the potatoes
 add sour cream,
add grated cheddar cheese
add 8 ounces cream cheese

variation I
simmer 2 to 8 peeled garlic cloves with the potatoes, and puree with the potatoes

or
variation II
roast the garlic in the oven at 350 until soft, peel and add to potatoes.

In : Starches, Sides, Potatoes and Grains 

Next post: Broccoli Salad
Previous post: Bread Dressing...

Tags: thanksgiving 
« Back to posts

let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

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