Heather - question about cooking mashed potatoes
#28452 - 11/23/03 12:06 AM
|
|
|
|
|
barb n
Reged: 10/14/03
Posts: 65
|
|
|
Hi Heather - I was wondering a few things about fixing mashed potatoes for Thanksgiving
1) Do you think they can be made a little ahead of time (say about an hour) and kept warm or reheated? Or do you think it's really best to doing the mashing and adding milk at the last minute? I am paranoid about last minute stuff because I don't function too well when there is alot of people and things going on -- its enough for me just to get things on the table and visit!
Also, I searched the recipe file and the message board for an IBS safe mashed potato recipe, but i didn't find one. Would you share yours with us? And do you have a favorite brand of soy milk for it, and could you say what flavor too? (probably plain, but just in case it is vanilla). I usually add butter when making them, so i am wondering what to do about that too...... Thank you so much !!!
ps....do you think i should share my IBS share turkey gravy idea on this board (i talked to you about it on the "eating for IBS board" and you liked it) -- i haven't tried it yet.
Print
Remind Me
Notify Moderator
|
|
|
You can always make Swanson's Skinny Mashed Potatoes. Just choose a low-fat or fat free version of the chicken broth.
Skinny Mashed Potatoes (Low Fat Recipe)
5 large potatoes, cut into 1-inch pieces (about 7 1/2 cups)
2 cans (14 1/2 ounces each) Swanson Chicken Broth (3 1/2 cups)
Generous dash pepper
In medium saucepan place uncooked potatoes and broth. Over high heat, heat to a boil. Reduce heat to medium. Cover and cook 10 minutes or until potatoes are tender. Drain, reserving broth.
Mash potatoes with 1 1/4 cups broth and pepper. If needed, add additional broth with potatoes until potatoes are desired consistancy.
Makes about 6 servings
Print
Remind Me
Notify Moderator
|
|
|
I also use chicken broth to saute veggies and replace water in rice recipes with it. Very buttery!  ) (me love butter...) 
--------------------
"The most wasted of all days is one without laughter." -- e e cummings
Print
Remind Me
Notify Moderator
|
|
|
I am interested in any safe gravy recipes!
Thanks,
Joan
Print
Remind Me
Notify Moderator
|
|
|
Here's one for Chicken Gravy. Hopefully barb n will post her turkey gravy recipe she was talking about (web page) too! 
Print
Remind Me
Notify Moderator
|
|
|
Thanks Mags. You really are a wealth of information. I appreciate all you helpful responses!
Joan
Print
Remind Me
Notify Moderator
|
|
|
.
Print
Remind Me
Notify Moderator
|
|
|
That sounds DELICIOUS! How much broth do you use per cup of uncooked rice?
--------------------
Formerly known as Ruchie
Print
Remind Me
Notify Moderator
|
|
|
Just in case you haven't looked. I was a little upset when I got home and looked at the ingredients.
Other than that, these mashed potatoes are really good.
Edited by torbetta (11/23/03 03:45 PM)
Print
Remind Me
Notify Moderator
|
|
|
You can just use a different brand. I usually get some organic FF kind at the store. I want to say it's called Pacific? I can't remember for sure. There's that and another brand. You could probably even use veggie broth too.
Print
Remind Me
Notify Moderator
|
|
|
Hain's fat free brand is good too.
Print
Remind Me
Notify Moderator
|
|
|
I replace the water with rice. For example, I made Indian rice last night w/ Basmathi (spelling?). I used 1c rice, 2c chicken broth, and then stirred in some tiny frozen peas and carrots towards the end. YUM-O (and Rachel Ray would say...)
--------------------
"The most wasted of all days is one without laughter." -- e e cummings
Print
Remind Me
Notify Moderator
|
|
|
I had just purchased some Swanson's Chicken Broth, non fat, and it states specifically that it doesn't have MSG. So, it is available, just look closely at the label.
Print
Remind Me
Notify Moderator
|
|
|
Hey Mags -
Have you made this recipe? I have to bring mashed potatoes and gravy to my company's potluck on Wednesday and want to bring something that doesn't taste too weird, but also something I can eat since I doubt there will be very much that I can.
--------------------
- Jennifer
Print
Remind Me
Notify Moderator
|
|
|
I can't remember! lol I think I made it once a long time ago. Way, way back before the good ol' IBS days. I think it was good though. If you bring it, most people are just going to pile on their fattening gravy and smother the flavor anyway, so you should be fine!
Also, I think Heidi & Shanna said earlier in this same thread that they tried it and it's good.
Print
Remind Me
Notify Moderator
|
|
|
Good point about the gravy! Thanks!
--------------------
- Jennifer
Print
Remind Me
Notify Moderator
|
|
|
I made something like this last night......
I just used 2 peel and cut up medium potatoes, boiled them in plain water until done. Drained. Put back in the pan and mashed them up. Added a little Can't Believe It's Not Butter spray, about 1/4 cup of FF Chicken Broth....maybe a little more....depends how thick or thin you like them. Then added some black pepper. Put the burner to low, covered and let them heat up a little (or you could nuke it on your plate) then dished it up on our two plates and sprinkled with parsley for presentation!
YUMMERS!!!!
--------------------
www.facebook.com/shell.marr
www.myspace.com/shellmarr
Print
Remind Me
Notify Moderator
|
|
|
Quote:
dished it up on our two plates and sprinkled with parsley for presentation!
You actually think about presentation when it's just the two of you? Wow! No wonder Shane loves you so much! My poor husband has never seen a garnish on his plate!
--------------------
Christine
Those who can do; those who want it done better teach.
Print
Remind Me
Notify Moderator
|
|
|
Quote:
Quote:
dished it up on our two plates and sprinkled with parsley for presentation!
You actually think about presentation when it's just the two of you? Wow! No wonder Shane loves you so much! My poor husband has never seen a garnish on his plate!
LOL... yes, I do.... I say..."I'm plating now" he knows that means.... stay out of my kitchen while I prepare for presentation and go sit down... I'll be right there. LOL  He comments a lot on it too....  so, it is well worth it.
--------------------
www.facebook.com/shell.marr
www.myspace.com/shellmarr
Print
Remind Me
Notify Moderator
|
|
|
That's so cool that someone else does this! I don't necessarily do it every night, but I definitely do it. I thought I was just a food geek or something.
Print
Remind Me
Notify Moderator
|
|
|
I second chicken broth- I use chicken broth and roasted garlic in my potatoes... YUMMY... the other thing I do is when I bake a whole bird I save the pan drippings (normally flavored with onion, garlic, among other things.... ) and stick thm in a ontainer in the fridge... then I can lift the fat off, and reheat to make yummy broth and flavoring for other things.. I can even freeze it...
--------------------
Dietetics Student (anticipating RD exam in Aug 2010)
IBS - A
Dairy Allergic
Fructose and MSG intollerant
Print
Remind Me
Notify Moderator
|
|
|
Too funny Casey!
khyricat that is a great idea... I bet that is packed full of flavor too.
I was just thinking I would like to add in roasted garlic as well... I've never roasted garlic...I've seen it done lots of times on www.foodtv.com
--------------------
www.facebook.com/shell.marr
www.myspace.com/shellmarr
Print
Remind Me
Notify Moderator
|
|
|
...is just about the easiest thing in the world, and it's totally worth it. Give it a try! I usually just take a whole bulb, wrap it loosely in foil that's been sprayed with cooking spray, and let it bake at 350 for 1/2 hour or so. Not only do you get yummy garlic to work with, but your kitchen smells like heaven the rest of the day.
Print
Remind Me
Notify Moderator
|
|
|
YUMMERS!! I'll put a bulb on my shopping list!
--------------------
www.facebook.com/shell.marr
www.myspace.com/shellmarr
Print
Remind Me
Notify Moderator
|
|
|
Bulb in is in the oven now roasting for tonights dinner!! I will add it to my skinny mashed. It is starting to smell REALLY good in here and there is still 20 mins left on the timer!
--------------------
www.facebook.com/shell.marr
www.myspace.com/shellmarr
Print
Remind Me
Notify Moderator
|
|
|
isn't it wonderful- I love roasted garlic and also roasted onions and most other root veggies. even roasted tomatoes.. coat with spices and YUM!
--------------------
Dietetics Student (anticipating RD exam in Aug 2010)
IBS - A
Dairy Allergic
Fructose and MSG intollerant
Print
Remind Me
Notify Moderator
|
|
|
Mashed Potatoes w/ Roasted Garlic
1 Bulb Garlic
2 Medium Potatoes
1 Tbsp. Can't Believe It's Not Butter Spray (or other butter sub)
1/4-1/2 Cup Chicken Broth
Salt & Pepper to taste
1 Tsp Dry Parsley Flakes
ROASTING GARLIC: Preheat oven to 350. Cut off top of garlic bulb exposing the tip of each clove. Spray a piece of foil with cooking spray (i.e., Pam), place clove cut side down on foil wrap up and bake in oven for 30 mins. Let cool.
POTATOES:
In a medium saucepan add peeled and chop potatoes, fill pan with water and a little salt. Bring to a boil, cover and reduce to medium, letting the simmer until a fork goes in easily (about 20-30 mins). Drain. Put back in pan, mash with fork. Add butter spray (or other butter sub), then squeeze the garlic out of the bulb into the pan, add 1/4 cup of broth (you can add more as you mix and taste to your preference) Mix really well, add parsley and salt & pepper to taste. Return to stovetop to heat through. ENJOY!!
Then you might want an after dinner mint (Altoid)
Thanks Casey for teaching me about the garlic
--------------------
www.facebook.com/shell.marr
www.myspace.com/shellmarr
Edited by Shell Marr (08/22/04 08:50 PM)
Print
Remind Me
Notify Moderator
|
|
|
Quote:
Mashed Potatoes w/ Roasted Garlic
1 Bulb Garlic
2 Medium Potatoes
1 Tbsp. Can't Believe It's Not Butter Spray (or other butter sub)
1/4-1/2 Cup Chicken Broth
Salt & Pepper to taste
1 Tsp Dry Parsley Flakes
ROASTING GARLIC: Preheat oven to 350. Cut off top of garlic bulb exposing the tip of each clove. Spray a piece of foil with cooking spray (i.e., Pam), place clove cut side down on foil wrap up and bake in oven for 30 mins. Let cool.
POTATOES:
In a medium saucepan add peeled and chop potatoes, fill pan with water and a little salt. Bring to a boil, cover and reduce to medium, letting the simmer until a fork goes in easily (about 20-30 mins). Drain. Put back in pan, mash with fork. Add butter spray (or other butter sub), then squeeze the garlic out of the bulb into the pan, add 1/4 cup of broth (you can add more as you mix and taste to your preference) Mix really well, add parsley and salt & pepper to taste. Return to stovetop to heat through. ENJOY!!
Then you might want an after dinner mint (Altoid)
Thanks Casey for teaching me about the garlic
FYI calorie count as is...approx 335 for the whole recipe, so divide by how many protions YOU get to figure out the caloires per serving.
--------------------
www.facebook.com/shell.marr
www.myspace.com/shellmarr
Print
Remind Me
Notify Moderator
|
Posts
