Mashed or Baked Potato for your Steak?
Jan 22, 2011 | 1:25 am
#76
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Jan 22, 2011 | 8:00 am
#77
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Jan 22, 2011 | 4:24 pm
#78
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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.
Cut them up into cubes and toss into a glass pan.
Coat lightly with olive oil. Add garlic, bacon, rosemary, parmesan cheese, and butter.
Cook at 400 for about 30 minutes or until tender.
Jan 28, 2011 | 7:05 am
#83
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It depends. If the potatoes are 'smashed' as opposed to mashed, it's a baked potato all the way. If mashed potatoes include the skin, forget it. It's a baked potato all the way. I do like the skin on a baked potato but not in the mashed variety.
Jan 31, 2011 | 8:34 pm
#88
Join Date: Dec 2010
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Definitely mashed. I think I've eaten baked potato only 3 times in my whole life.
It's funny at the dinners for Homewood Suites on certain days when the main course is just baked potatoes with cheese and broccoli. Everyone at the hotel avoids it and ends up eating somewhere else.
It's funny at the dinners for Homewood Suites on certain days when the main course is just baked potatoes with cheese and broccoli. Everyone at the hotel avoids it and ends up eating somewhere else.
