Mashed or Baked Potato for your Steak?
Jan 14, 2011 | 9:42 am
#61
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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 
Jan 14, 2011 | 10:52 am
#62
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Jan 15, 2011 | 1:47 am
#63
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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.
Jan 16, 2011 | 4:56 pm
#64
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At a restaurant, I usually go baked.
Jan 19, 2011 | 11:34 am
#66
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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.
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.
Jan 19, 2011 | 11:47 am
#67
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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$$.
Jan 19, 2011 | 12:18 pm
#68
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Jan 19, 2011 | 1:12 pm
#69
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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.
Jan 19, 2011 | 1:21 pm
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Jan 20, 2011 | 8:11 am
#71
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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.
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.
Jan 20, 2011 | 3:14 pm
#72
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Jan 21, 2011 | 4:27 pm
#73
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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.
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.
Jan 21, 2011 | 6:42 pm
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