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FlyerTalk Forums (https://www.flyertalk.com/forum/index.php)
-   DiningBuzz (https://www.flyertalk.com/forum/diningbuzz-371/)
-   -   Mashed or Baked Potato for your Steak? (https://www.flyertalk.com/forum/diningbuzz/1170832-mashed-baked-potato-your-steak.html)

Jenbel Jan 14, 2011 9:42 am
I love mashed potato (my own version is made with natural yoghurt, butter and chives), but I do love the way US restaurants do baked potatoes. So in the UK, chips or mash are fine, but in the US then baked :)

ILuvParis Jan 14, 2011 10:52 am
Quote:
Originally Posted by Jenbel (Post 15657563)
I love mashed potato (my own version is made with natural yoghurt, butter and chives), but I do love the way US restaurants do baked potatoes. So in the UK, chips or mash are fine, but in the US then baked :)
Do they even do baked in restaurants in the UK? Bangers and bake? :D

indianwells Jan 15, 2011 1:47 am
Quote:
Originally Posted by ILuvParis (Post 15658028)
Do they even do baked in restaurants in the UK? Bangers and bake? :D
You will find most pubs that offer food in the UK have baked potatoes on the menu, usually with a savoury topping such as cheese, beans, chilli etc. You don't see them on menus so much in restaurants, baked spuds are seen more as a snack or a light lunch.

bsdstone Jan 16, 2011 4:56 pm
Quote:
Originally Posted by Rejuvenated (Post 15630757)
Potatoes are often a compliment for steak dishes. Mashed or baked seem to be the most common ones. I prefer mashed potato for my steak if both choices are presented as options. What about about you?
I prefer mashed potatoes when I'm at home...my mother in law taught my wife how to make these KILLER mashed potatoes...cream cheese, sour cream, and butter, etc...YUMMY!
At a restaurant, I usually go baked.

jbdk Jan 19, 2011 10:28 am
Either.. does not matter to me.

Garlic mashed with blue cheese

or

Baked potato rubbed with bacon fat and sea salt. Topped with butter and Kraft BBQ sauce

scubadiver Jan 19, 2011 11:34 am
Baked. Fresh from the garden. Skin flaky, inside steaming. Greek Yoghurt instead of sour cream. Chives, or garlic chives also from the garden.

Wrap the spuds in corn husks (or foil if not corn season,) and bury them in the coals - fireplace or grill. A little burned on the outside is OK.

FlyinHawaiian Jan 19, 2011 11:47 am
Quote:
Originally Posted by missydarlin (Post 15635404)
I had my Birthday dinner at Roy's and my steak came with a poblano mash. It was so good, everyone kept eating it off my plate...so I had to get an extra side of it. Peasant food my a$$.
I had my birthday dinner at a different Roy's and requested the poblano mashed potatoes instead of the regular ones. So ono! ^^^

CMK10 Jan 19, 2011 12:18 pm
Quote:
Originally Posted by jbdk (Post 15690377)
Baked potato rubbed with bacon fat and sea salt. Topped with butter and Kraft BBQ sauce
That sounds heavenly

Shangri-La Jan 19, 2011 1:12 pm
Quote:
Originally Posted by SamCat (Post 15632037)
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.
Peasant food? Really?

Kettering Northants QC Jan 19, 2011 1:21 pm
Quote:
Originally Posted by pacer142 (Post 15632301)
Fries. But not just *any* fries. Thick, English "steak-cut" chips.

Neil
^

as for Mashed spuds haven't most restaurants got lazy and now refer to them as crushed?

jbdk Jan 20, 2011 8:11 am
Quote:
Originally Posted by CMK10 (Post 15691165)
That sounds heavenly
Fork a potato and rub the potato with a slice of uncooked bacon to lightly coat it with the bacon fat. Sprinkle a little sea salt. Wrap in foil and toss in a 400 degree oven for around 45 minutes.

Slightly mash up the baked potato and add butter (I prefer Alta Dena creamy butter) and drizzle lightly with Kraft BBQ sauce (not too much).

When finished, make an appt with a cardiologist.

Sweet Willie Jan 20, 2011 3:14 pm
Quote:
Originally Posted by cordelli (Post 15630847)
I'll take out all the flesh, mash it up, and sop up the juice with it, then probably enjoy the skin.
+1

You want to go where? Jan 21, 2011 4:27 pm
Actually, one thing that really irritates me is the use of the wrong potato for mashing, baking or roasting. For example, someone suggested roasting the little red potatoes. I find that they don't roast nearly as well as russet potatoes which develop a nice crust on the outside, and a fluffy inside.

I also find that red potatoes make a very gluey, unpleasant mashed potato.

The small red new potatoes are best used for salads or just boiled enough so that they are tender.

Dugernaut Jan 21, 2011 6:32 pm
At Home:

Summer-baker

Winter-mashed

In a Steakhouse:

Au Gratin or hashbrown

obscure2k Jan 21, 2011 6:42 pm
Quote:
Originally Posted by Kettering Northants QC (Post 15691700)
^

as for Mashed spuds haven't most restaurants got lazy and now refer to them as crushed?
More and more referred to as "smashed."


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