Red Mosquito

doug rr wrote:

Chris_H_2 wrote:

doug rr wrote:filet mignon
shrimp cocktail
mashed potatoes
salad

tell me about your mashed potato output

funny story...we've been married for 20 years and my wife makes outstanding mashed potatoes so i haven't made them since..lots of butter

curious what kind of potatoes she uses. i just recently switched to yukon golds and they make all the difference. i also use a combo of unsalted butter/whole milk

Chris_H_2 wrote:

doug rr wrote:

Chris_H_2 wrote:

doug rr wrote:filet mignon
shrimp cocktail
mashed potatoes
salad

tell me about your mashed potato output

funny story...we've been married for 20 years and my wife makes outstanding mashed potatoes so i haven't made them since..lots of butter

curious what kind of potatoes she uses. i just recently switched to yukon golds and they make all the difference. i also use a combo of unsalted butter/whole milk

Instead of boiling the potatoes in water, boil them in milk. Then, when you get to the step of adding the milk to the spuds, use the milk you boiled them in. Game changer.

wease wrote:

Chris_H_2 wrote:

doug rr wrote:

Chris_H_2 wrote:

doug rr wrote:filet mignon
shrimp cocktail
mashed potatoes
salad

tell me about your mashed potato output

funny story...we've been married for 20 years and my wife makes outstanding mashed potatoes so i haven't made them since..lots of butter

curious what kind of potatoes she uses. i just recently switched to yukon golds and they make all the difference. i also use a combo of unsalted butter/whole milk

Instead of boiling the potatoes in water, boil them in milk. Then, when you get to the step of adding the milk to the spuds, use the milk you boiled them in. Game changer.

Interesting. I'm going to have to try this.

wease wrote:

Chris_H_2 wrote:

doug rr wrote:

Chris_H_2 wrote:

doug rr wrote:filet mignon
shrimp cocktail
mashed potatoes
salad

tell me about your mashed potato output

funny story...we've been married for 20 years and my wife makes outstanding mashed potatoes so i haven't made them since..lots of butter

curious what kind of potatoes she uses. i just recently switched to yukon golds and they make all the difference. i also use a combo of unsalted butter/whole milk

Instead of boiling the potatoes in water, boil them in milk. Then, when you get to the step of adding the milk to the spuds, use the milk you boiled them in. Game changer.

But doesn’t that capture more of the starch?

i kinda want to get something out

lennytheweedwhacker wrote:i kinda want to get something out

he said, pointing to his crotch

Won't the milk burn?

milk burn is no joke!

Roasting some peaches and serving them with goat cheese and basil, wild rice and shiitake mushrooms.

Mickey wrote:Roasting some peaches and serving them with goat cheese and basil, wild rice and shiitake mushrooms.

FUCK

that sounds amazing

durdencommatyler wrote:

Mickey wrote:Roasting some peaches and serving them with goat cheese and basil, wild rice and shiitake mushrooms.

FUCK

that sounds amazing

damn right...we've been grilling lots of peaches and nectarines..

Chris_H_2 wrote:

wease wrote:

Chris_H_2 wrote:

doug rr wrote:

Chris_H_2 wrote:

doug rr wrote:filet mignon
shrimp cocktail
mashed potatoes
salad

tell me about your mashed potato output

funny story...we've been married for 20 years and my wife makes outstanding mashed potatoes so i haven't made them since..lots of butter

curious what kind of potatoes she uses. i just recently switched to yukon golds and they make all the difference. i also use a combo of unsalted butter/whole milk

Instead of boiling the potatoes in water, boil them in milk. Then, when you get to the step of adding the milk to the spuds, use the milk you boiled them in. Game changer.

But doesn’t that capture more of the starch?

Yukon golds don't have as much. And this way you don't lose the flavor of the potatoes by dumping out a whole pot of water when they're finished boiling.

cutuphalfdead wrote:Won't the milk burn?

This is why you stir

Gyro and French fries

Mine was so good tonight. I love the crinkle fries of most Greek place

subway

doug rr wrote:

durdencommatyler wrote:

Mickey wrote:Roasting some peaches and serving them with goat cheese and basil, wild rice and shiitake mushrooms.

FUCK

that sounds amazing

damn right...we've been grilling lots of peaches and nectarines..

Yeah this was great. We roasted the peaches for twenty minutes, (skin side down, halved and pitted with a bit of butter in each), then broiled for four, then a dollop of goat cheese and topped with honey and pink peppercorns. They were unreal.