Mashed or Baked Potato for your Steak?
Well said, as usual.
Jan 11, 2011 | 7:41 pm
#32
Moderator Communications Coordinator, Signatures
Join Date: Apr 2001
Location: deep within the Eskimo lair
Programs: TubWorld, Bar Alliance, Borratxo Legendarium
Posts: 16,970
Jan 11, 2011 | 7:49 pm
#34
Join Date: Sep 2002
Location: Heading to Costco for more popcorn...
Programs: UA 1K 2MM Flier, SPG Plt, Hilton Dia
Posts: 8,461
Jan 11, 2011 | 7:52 pm
#35
Join Date: Jul 2010
Location: BUF/YYZ
Programs: UA, CO, AA
Posts: 328
Jan 11, 2011 | 8:26 pm
#36
A FlyerTalk Posting Legend
Join Date: Aug 2002
Location: NY Metro Area
Programs: AA 2MM Yay!, UA MM, Costco General Member
Posts: 50,842
I think mashed potatoes are peasant food and a cop-out for todays restaurants.
A few years ago , if you served your guests mashed potatoes it was almost an insult. People enjoyed small baked red potatoes, done in spices or wild rice as a side dish,
Mashed potatoes are cheap and easy to make and to add the word garlic makes them seem exotic, but basically it's just cheap filler food! And usually lumpy!
Restaurants are really capitalizing on this concept but I refuse to accept it.
Should be saved for turkey dinners at Thanksgiving and Christmas, masked with gravy. I whip mine with cream cheese, milk and butter.
A few years ago , if you served your guests mashed potatoes it was almost an insult. People enjoyed small baked red potatoes, done in spices or wild rice as a side dish,
Mashed potatoes are cheap and easy to make and to add the word garlic makes them seem exotic, but basically it's just cheap filler food! And usually lumpy!
Restaurants are really capitalizing on this concept but I refuse to accept it.
Should be saved for turkey dinners at Thanksgiving and Christmas, masked with gravy. I whip mine with cream cheese, milk and butter.
This is just so inaccurate. There is even a recipe for mashed potatoes in the cookbook based on Robuchons restaurant in Paris. It is difficult to make them well but when they are made well they are sublime.As for with steak, I will take German fried or French fries.
Jan 11, 2011 | 8:40 pm
#37
Join Date: Jan 2006
Location: SZX/HKG/BWI
Programs: UA 1K 1.1MM, CX Diam 1.0MM, Bonvoy LT Titanium, Hertz PC, MGM Pearl
Posts: 2,637
If you ever have a chance to visit L'Atelier De Joel Robuchon, his signature mash (which is without gravy) is absolutely delicious and to die for. I'm pretty sure the way to make them is as top secret as the McDonalds Big Mac Sauce.
Jan 11, 2011 | 9:14 pm
#38
A FlyerTalk Posting Legend
Join Date: Jul 2000
Location: PHX and LIH
Programs: AA: 2 MM, HA, VS
Posts: 91,927
Jan 12, 2011 | 1:32 am
#42
Join Date: Oct 2006
Location: Saundersfoot
Posts: 716
Paul Prudhommes mashed potatoes at K-Pauls Louisiana Kitchen in NO are pretty special too!
Jan 12, 2011 | 3:16 am
#43
Join Date: Nov 2003
Location: YVR
Programs: Aeroplan ,Starwood,Priority Club,Amex Platinum,Airmiles,CIBC Gold
Posts: 619
Not really. You can't make up roasted potatoes or rice a day or two in advance, they will shrivel up, but you can make up mashed potatoes in a big vat, add cream and serve them as fresh for a day or two and get away with it. Hence, they are cheaper to serve and less labour intensive.
Jan 12, 2011 | 3:24 am
#44
A FlyerTalk Posting Legend
Join Date: Aug 2002
Location: NY Metro Area
Programs: AA 2MM Yay!, UA MM, Costco General Member
Posts: 50,842
Wirelessly posted (Mozilla/5.0 (iPhone; U; CPU iPhone OS 4_2_1 like Mac OS X; en-us) AppleWebKit/533.17.9 (KHTML, like Gecko) Version/5.0.2 Mobile/8C148 Safari/6533.18.5)
You can do that with any potato dish in one way or another. What you are basically saying is that crappy mashed potatoes aren't as good as good roast or baked potatoes. That isn't a very reasonable or useful comparison.
Originally Posted by SamCat
Not really. You can't make up roasted potatoes or rice a day or two in advance, they will shrivel up, but you can make up mashed potatoes in a big vat, add cream and serve them as fresh for a day or two and get away with it. Hence, they are cheaper to serve and less labour intensive.