Post APwmNxHxJtsgMATOTY by spinmaven@social.quodverum.com
(DIR) More posts by spinmaven@social.quodverum.com
(DIR) Post #APwm6cQdcj50jnGeGG by EarlThePearls@social.quodverum.com
2022-11-25T01:37:35Z
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Cooking Question for all you top cooks. And anyone else who attemptsHave you ever used Whipping Cream in you Mashed Potatoes?I did this year because it comes in a small carton and don't milk stuff in any other parts of my life right nowI boiled the potatoes til doneWhile they were doing that I melted half stick of butter and 4 oz cream in a pan using the boiling water for heatWhen it was time added spud and mashed wellCreamiest smoothest mashed I've ever madeTry It You'll like it
(DIR) Post #APwmNxHxJtsgMATOTY by spinmaven@social.quodverum.com
2022-11-25T01:40:43Z
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@EarlThePearls We typically use milk (and butter) when making mashed potatoes, but today being a “special” meal, we used half-and-half instead of milk to make them creamier. Whipping cream? Oh, yes — that would make for some delectably creamy spuds!
(DIR) Post #APwmv5VnlbPJPukSDw by EJM77@noagendasocial.com
2022-11-25T01:46:42Z
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@spinmaven @EarlThePearls I use half and half because I usually don't have milk. I have used heavy cream also. yum.
(DIR) Post #APwniX9Tn5JbKXsv68 by EarlThePearls@social.quodverum.com
2022-11-25T01:55:38Z
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@spinmaven Went well with the Ribeye Roast and crescent rollsStill have 3 lb of perfect just medium rare roast left...Very tender and only 8.98 a poundEasy to fixJust me and the boy so we happySticky buns for desert later
(DIR) Post #APwnrO2N32ppfTmUjo by EarlThePearls@social.quodverum.com
2022-11-25T01:57:14Z
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@EJM77 @spinmaven pre-melt helped a lotusually use cold milk refrigerator temp butter and under cooked spuds
(DIR) Post #APwnsmfKxv6WLEfpPk by barrsniffsatjejuneanalysis@social.quodverum.com
2022-11-25T01:57:29Z
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@EarlThePearls We use "Heavy" whipping cream. Delish.
(DIR) Post #APwnw1Pgah10wttfQO by spinmaven@social.quodverum.com
2022-11-25T01:58:04Z
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@EarlThePearls 🤤
(DIR) Post #APwoCBKLV07AKV6YDI by EJM77@noagendasocial.com
2022-11-25T02:01:00Z
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@EarlThePearls @spinmaven Sounds like it was worth going the extra mile for Thanksgiving, glad you enjoyed them. Happy Thanksgiving!
(DIR) Post #APwoCttzlom6Zo7dtA by yurself@social.quodverum.com
2022-11-25T02:01:07Z
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@EarlThePearls it's all butterflymilk=4%half and half =6%whipping, heavy cream =8+%all make mashed potatoes, but heavy is richest, best flavor/texture.
(DIR) Post #APwoemDZvvBeqwZgJs by Debradelai@social.quodverum.com
2022-11-25T02:06:07Z
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@EarlThePearls Either that or sour cream.That's all I use.You'll never go back to milk or --God forbid-- water.
(DIR) Post #APwolmS7SYh3biiQEq by barrsniffsatjejuneanalysis@social.quodverum.com
2022-11-25T02:07:26Z
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@EarlThePearls @spinmaven Kudos! Wrote a post earlier this evening lauding Thanksgiving ribeyes and baked taters. We are camping this week on Lake Lanier north of Atlanta. Let me see if I can find it past all my boosts and re-boost to tag JoAnn and you.
(DIR) Post #APwpEYopEEsTil3kJM by spinmaven@social.quodverum.com
2022-11-25T02:12:37Z
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@EarlThePearls We did the usual turkey; but this year I brined it for 24 hours and it made a huge difference — incredibly moist and tender. One of these years when we aren’t cooking for a crowd and it’s just me and the ‘meister, I want to try a standing rib roast or a ribeye roast. Don’t get me wrong, I love fowl — but if I have to choose my favorite animal protein, it’s gotta be cow (or steer — I’m not sexist). Preferably Angus.USDA PRIME, of course. 😉
(DIR) Post #APwpXWinFaoMibHXBA by EarlThePearls@social.quodverum.com
2022-11-25T02:16:03Z
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@spinmavenThis was choice and very tender with enough fat to keep me happy
(DIR) Post #APwpxdUwg4iRGUFprs by EarlThePearls@social.quodverum.com
2022-11-25T02:20:45Z
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@DebradelaiWhen I was young folks made a lot of SOS. And it was tastyOften times as ravenous teens brother and I would want more food later in the evening Mom'd say "make some cream d'Air on toast...
(DIR) Post #APwqKm50w9coXc9tB2 by darulharb@social.quodverum.com
2022-11-25T02:24:57Z
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@EarlThePearls I've got a holiday mashed potato recipe that uses both heavy cream and (believe it or not) cream cheese.
(DIR) Post #APwqk4sWBKty5DNZ20 by EarlThePearls@social.quodverum.com
2022-11-25T02:29:31Z
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@darulharbThought about that but passed this time
(DIR) Post #APwr6nmttGbxjoaTOS by Joycevor@social.quodverum.com
2022-11-25T02:33:38Z
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@darulharb @EarlThePearls That’s how I make mine. A recipe from the Brown Eyed Baker. I add garlic too. Biggest tool for mp’s is a ricer. Once you rice your potatoes there’s no going back.
(DIR) Post #APwrU3ahIhf3PXy5ZY by EarlThePearls@social.quodverum.com
2022-11-25T02:37:50Z
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@JoycevorThat's what I mashed them with@darulharb
(DIR) Post #APwu0ylOTC1Du4nVT6 by boatguy12@social.quodverum.com
2022-11-25T03:06:12Z
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@EarlThePearls How many potatoes did you use?Sounds yummy.
(DIR) Post #APwuA1FCcEbaCh3Dg8 by EarlThePearls@social.quodverum.com
2022-11-25T03:07:50Z
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@boatguy126 small fist size redskins peeledMade 3 servings
(DIR) Post #APwuywvuP7bHbMJP2u by boatguy12@social.quodverum.com
2022-11-25T03:17:02Z
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@EarlThePearls Thanks. Happy Thanksgiving!
(DIR) Post #APwxjPpdUVUuSVf876 by Stacie@social.quodverum.com
2022-11-25T03:47:50Z
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@EarlThePearls Sounds Devine. I only use really fresh Russets, peel with a paring knife, salt the water like the ocean, cook until a knife passes through but not falling apart. Add a stick of butter, whole milk warmed and use a potato masher then a quick whip with my hand mixer.
(DIR) Post #ASUbUGEGwEd0fFkZlo by Debradelai@social.quodverum.com
2023-02-09T05:02:57Z
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@EarlThePearls Butter and heavy cream. Used it often.Try sour cream, too.I just don't use spuds. Just potatoes.