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barb n

Reged: 10/14/03
Posts: 65
Heather - question about cooking mashed potatoes
#28452 - 11/23/03 12:06 AM

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.

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*Melissa*

Reged: 02/22/03
Posts: 4508
Loc: ;
Skinny Mashed Potatoes new
#28463 - 11/23/03 06:36 AM

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

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Shanna

Reged: 11/15/03
Posts: 471
Loc: Atlanta, GA, USA
I CAN VOUCH! :o) new
#28474 - 11/23/03 07:57 AM

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

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joanmarie

Reged: 11/09/03
Posts: 667
Loc: iowa
Re: Heather - question about cooking mashed potatoes new
#28476 - 11/23/03 09:22 AM

I am interested in any safe gravy recipes!
Thanks,
Joan

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*Melissa*

Reged: 02/22/03
Posts: 4508
Loc: ;
Re: Heather - question about cooking mashed potatoes new
#28486 - 11/23/03 10:53 AM

Here's one for Chicken Gravy. Hopefully barb n will post her turkey gravy recipe she was talking about (web page) too!

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joanmarie

Reged: 11/09/03
Posts: 667
Loc: iowa
Re: Heather - question about cooking mashed potatoes new
#28501 - 11/23/03 11:39 AM

Thanks Mags. You really are a wealth of information. I appreciate all you helpful responses!
Joan

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*Melissa*

Reged: 02/22/03
Posts: 4508
Loc: ;
You're welcome! -nt- new
#28505 - 11/23/03 11:48 AM

.

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Snow for Sarala

Reged: 03/12/03
Posts: 5430
Loc: West Coast, USA
Re: I CAN VOUCH! :o) new
#28508 - 11/23/03 12:01 PM

That sounds DELICIOUS! How much broth do you use per cup of uncooked rice?

--------------------
Formerly known as Ruchie

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torbetta

Reged: 01/24/03
Posts: 1451
Loc: New York
Re: Swanson's chicken broth has MSG new
#28539 - 11/23/03 03:44 PM

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)

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*Melissa*

Reged: 02/22/03
Posts: 4508
Loc: ;
Re: Swanson's chicken broth has MSG new
#28541 - 11/23/03 03:48 PM

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.

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