Mashed potato variations

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paquerette
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Mashed potato variations

Postby paquerette » Thu Mar 16, 2006 7:49 pm

This was in the newspaper last week and I saved it since I'm a big mashed spud fan. Just don't mash 'em tomorrow. Gotta have BOILED tatties on St Pat's day.

I can't verify the authenticity on any of these dishes; it's from a publication by the US potato board.

Colcannon: mashed potato with scallion or onion and cabbage or kale (Irish)

Clapshot: omit scallions, add mashed rutabagas, and optional chives or bacon fat. (Scottish)

Kallkenny: colcannon plus cream (Scottish Highlands)

Rumbledethumps: equal parts potato and cabbage, mashed (thumped) and mixed (rumbled) with pepper and butter, topped with cheese, and broiled until brown. (Scottish Borders)

Punchnep: mashed turnips and potatoes heaped into a mound and studded with hollows, which are filled with cream (Welsh)

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Postby reborin » Sat Mar 18, 2006 7:48 am

I'm going to to try these today :D

Rumbledethumps
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Postby laura » Mon Mar 20, 2006 4:19 pm

I made a mashed tato w/kale dish last week. It was pretty yummy. I omited the soysages.

* 6-8 medium-sized potatoes (I used russet)
* about 1 cup of vegetable broth
* about 1/2 cup of soymilk
* salt
* parsley
* garlic
* dill, and/or basil to taste, and/or seasonings of your choice
* about half a bunch of kale (I used black kale, which for some reason I find more appealing), chopped fine
* 1 package vegan cheese (I used Follow Your Heart Monterey Jack), grated
* 1 large onion, cut into thin strips
* 1 package vegan turkey slices (I use Tofurkey Kielbasa) sliced into small rounds, or vegan "soysage" of your choice

Directions:

Boil the potatoes till soft and mash them with the broth, soy milk, and seasonings. (I always mash mine with the peel, but use your own judgment). Steam the kale for about 10 minutes, or until crispy-soft (I did this in a bamboo steamer over the boiling potatoes). Mix the potato mixture with the kale and all but about 1/4 of the cheese. Sautee the onion until soft, and mix in the soysage slices until warmed over. Top the potato mixture with the onion/soysage mixture, and spread the rest of the cheese over the whole thing. Put the whole thing on the top rack of the oven on the highest temperature setting ("broil" on mine) until the cheese melts. If you are not using vegan cheese that melts well, just broil it for about 5 minutes.

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paquerette
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Postby paquerette » Mon Mar 20, 2006 6:15 pm

I like skins on, too. :-D

A nice non-potato mashed root veggie dish is sunshine mash, which is carrots and parsnips, I think with butter and pepper. I loooove parsnips.

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Postby reborin » Tue Mar 21, 2006 9:30 am

Hmmm- my Rumbledethumps came out lumpy and kinda dry. Not as good as I'd hoped. I steamed the cabbage first, was that wrong?
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paquerette
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Postby paquerette » Wed Mar 22, 2006 4:23 pm

I think I'd boil the heck out of the cabbage. Just cook it to death. :)


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