Comments on: Mashed Potatoes http://www.fatcyclist.com/2006/10/10/mashed-potatoes-2/ It's like reality TV. Except it's real. And there's no TV. Fri, 04 Mar 2022 03:21:11 +0000 http://wordpress.org/?v=2.9 hourly 1 By: Tyler http://www.fatcyclist.com/2006/10/10/mashed-potatoes-2/comment-page-1/#comment-504716 Tyler Thu, 12 Oct 2006 22:16:41 +0000 http://fatcyclistspacesarchive.wordpress.com/2006/10/10/mashed-potatoes#comment-504716 NOW I understand why I will always remain a skinny bastard.   This sounds frightening.  I, you see, don't even particularly LIKE mashed potatoes.  I actively DISLIKE sour cream, or basically anything except cheese with melted dairy products in it.   I've just gotten back from a 4-hour ride, and since my coach has told me I MUST gain 5 pounds (up to 143) so that I do not become 2-dimensional over the winter, I'm currently eating a large bowl of soy-ice-cream-type-stuff that I have added pseudo-Oreos and chocolate syrup to.  Tonight I will eat a lot of pesto pizza.  And probably some pasta.   Any time I eat like this, I feel like crap the next day, but seem to just ride harder the following day, and promptly re-lose the half a pound I've gained.    Well, so it goes. Argentius -- http://argentius.blogspot.com NOW I understand why I will always remain a skinny bastard.
 
This sounds frightening.  I, you see, don’t even particularly LIKE mashed potatoes.  I actively DISLIKE sour cream, or basically anything except cheese with melted dairy products in it.
 
I’ve just gotten back from a 4-hour ride, and since my coach has told me I MUST gain 5 pounds (up to 143) so that I do not become 2-dimensional over the winter, I’m currently eating a large bowl of soy-ice-cream-type-stuff that I have added pseudo-Oreos and chocolate syrup to.  Tonight I will eat a lot of pesto pizza.  And probably some pasta.
 
Any time I eat like this, I feel like crap the next day, but seem to just ride harder the following day, and promptly re-lose the half a pound I’ve gained. 
 
Well, so it goes.
Argentius
– http://argentius.blogspot.com

]]> By: Rocky http://www.fatcyclist.com/2006/10/10/mashed-potatoes-2/comment-page-1/#comment-504717 Rocky Thu, 12 Oct 2006 15:34:52 +0000 http://fatcyclistspacesarchive.wordpress.com/2006/10/10/mashed-potatoes#comment-504717 It's my intention to mewl a bit about you lack of posts.  I have grown a bit attached to my daily dose of your flapdoodle, and I am now growing impatient for some more.  After all, I read about mashed potatoes, I made some, and I ate them.  I even ate them again, as my 10 lb. bag still occupies part of the fridge. I know you said that it's the best time of year to ride.  But if your weather is anything like ours (mucho rain = mucho mud) then you likely aren't riding much.  Botched ratted you out in declaring it "mud riding season."  Unless of course you are on the road.   Or you've killed yourself on the teeter. C'mon Fatty/Random Reviewer guys.  Get me some new material. Rocky   It’s my intention to mewl a bit about you lack of posts.  I have grown a bit attached to my daily dose of your flapdoodle, and I am now growing impatient for some more.  After all, I read about mashed potatoes, I made some, and I ate them.  I even ate them again, as my 10 lb. bag still occupies part of the fridge.
I know you said that it’s the best time of year to ride.  But if your weather is anything like ours (mucho rain = mucho mud) then you likely aren’t riding much.  Botched ratted you out in declaring it "mud riding season."  Unless of course you are on the road.   Or you’ve killed yourself on the teeter.
C’mon Fatty/Random Reviewer guys.  Get me some new material.
Rocky
 

]]> By: BotchedExperiment http://www.fatcyclist.com/2006/10/10/mashed-potatoes-2/comment-page-1/#comment-504718 BotchedExperiment Thu, 12 Oct 2006 14:52:43 +0000 http://fatcyclistspacesarchive.wordpress.com/2006/10/10/mashed-potatoes#comment-504718 BotchedExperiment wrote: No Name, I totally agree. Fatty has hit an all time low with Mashed Potatos. Potatos from a man whose previous topics have been nothing but genteel and urbane: ball spalming, farting, urinating, and worst of all eating cold chicken and stars soup.   I'm with you, I'll check back when it's riding season again. Of course, if your one of Fatty's Aussie readers, it's already riding season again, or if your in our hemisphere, it's cyclocross season, but here in Utah, it's 'Mud Biking Season' which is a sport closely related to, but very distinct from mountain biking.   Botched   P.S. This might be the worst Fat Cyclist entry since his attempt to post "The Greatest Cake in the World" recipe. Talk about botching something, I think he had to post that recipe 6 times to get it right. BotchedExperiment wrote:
No Name, I totally agree. Fatty has hit an all time low with Mashed Potatos. Potatos from a man whose previous topics have been nothing but genteel and urbane: ball spalming, farting, urinating, and worst of all eating cold chicken and stars soup.
 
I’m with you, I’ll check back when it’s riding season again. Of course, if your one of Fatty’s Aussie readers, it’s already riding season again, or if your in our hemisphere, it’s cyclocross season, but here in Utah, it’s ‘Mud Biking Season’ which is a sport closely related to, but very distinct from mountain biking.
 
Botched
 
P.S. This might be the worst Fat Cyclist entry since his attempt to post "The Greatest Cake in the World" recipe. Talk about botching something, I think he had to post that recipe 6 times to get it right.

]]> By: Unknown http://www.fatcyclist.com/2006/10/10/mashed-potatoes-2/comment-page-1/#comment-504719 Unknown Thu, 12 Oct 2006 01:13:39 +0000 http://fatcyclistspacesarchive.wordpress.com/2006/10/10/mashed-potatoes#comment-504719 This is what eventually happens to all topic oriented successful blogs...they take on a life of their own and this is what we are left with. Mash Potatoes. I will check back in next riding season. This is what eventually happens to all topic oriented successful blogs…they take on a life of their own and this is what we are left with. Mash Potatoes. I will check back in next riding season.

]]> By: Lofgrans http://www.fatcyclist.com/2006/10/10/mashed-potatoes-2/comment-page-1/#comment-504720 Lofgrans Wed, 11 Oct 2006 17:33:42 +0000 http://fatcyclistspacesarchive.wordpress.com/2006/10/10/mashed-potatoes#comment-504720 I am a huge mashed potatoe fan and make them in many similar varieties. My version? I use red potatoes and leave the skin on. Very tasty. Using plain yogurt works as a low fat version of sour cream, really tastes pretty much the same. For Thanksgiving, go all out. Other times, use lower fat versions. Works for me.   I am a huge mashed potatoe fan and make them in many similar varieties. My version? I use red potatoes and leave the skin on. Very tasty. Using plain yogurt works as a low fat version of sour cream, really tastes pretty much the same. For Thanksgiving, go all out. Other times, use lower fat versions. Works for me.
 

]]> By: mark http://www.fatcyclist.com/2006/10/10/mashed-potatoes-2/comment-page-1/#comment-504721 mark Wed, 11 Oct 2006 17:33:19 +0000 http://fatcyclistspacesarchive.wordpress.com/2006/10/10/mashed-potatoes#comment-504721 You should try boiling your potatoes whole. When you peel them before boiling, the water breaks down the starch in the potato. If you leave the skins on, the skin protects the starch and keeps it from breaking down. The end result is a much better tasting potato to add all those yummy, artery-clogging dairy products to. If you're going to add milk at all, make sure and add butter first, or else you will negate the benefit of boiling whole, as milk breaks down starch just like water does. Takes a good hour to boil a whole potato, but the wait is well worth it. You can then drop them in a potato ricer, which will remove the skins for you, or you can pull the skins off by hand. Here in Idaho, we're supposed to only eat Russets, but I've found Yukon Golds and Reds make excellent mashers. Botched, congratulations. As a father of two, I knew exactly what you were talking about. -mark  You should try boiling your potatoes whole. When you peel them before boiling, the water breaks down the starch in the potato. If you leave the skins on, the skin protects the starch and keeps it from breaking down. The end result is a much better tasting potato to add all those yummy, artery-clogging dairy products to. If you’re going to add milk at all, make sure and add butter first, or else you will negate the benefit of boiling whole, as milk breaks down starch just like water does.
Takes a good hour to boil a whole potato, but the wait is well worth it. You can then drop them in a potato ricer, which will remove the skins for you, or you can pull the skins off by hand. Here in Idaho, we’re supposed to only eat Russets, but I’ve found Yukon Golds and Reds make excellent mashers.
Botched, congratulations. As a father of two, I knew exactly what you were talking about.
-mark 

]]> By: Rocky http://www.fatcyclist.com/2006/10/10/mashed-potatoes-2/comment-page-1/#comment-504722 Rocky Wed, 11 Oct 2006 16:08:43 +0000 http://fatcyclistspacesarchive.wordpress.com/2006/10/10/mashed-potatoes#comment-504722 Oh, the mashed potato-fest was outstanding.  The cheese is an exceptional addition to already exceptional potatoes.   I am fatter for it, but hey, it's hibernation season.     Oh, the mashed potato-fest was outstanding.  The cheese is an exceptional addition to already exceptional potatoes.
 
I am fatter for it, but hey, it’s hibernation season.
 
 

]]> By: Unknown http://www.fatcyclist.com/2006/10/10/mashed-potatoes-2/comment-page-1/#comment-504723 Unknown Wed, 11 Oct 2006 14:48:53 +0000 http://fatcyclistspacesarchive.wordpress.com/2006/10/10/mashed-potatoes#comment-504723 I always get stuck making mashed potatoes at holiday meals, not that I mind that much (or at all) - mashed potatoes are NOT hard to make. It started out back when I lived in CO. My extended family always had a Thanksgiving family reunion - usually 100 - 200 people attended. You learn to make mashed potatoes on a fairly large scale then! Last time I did it, we made 80 lbs of mashed potatoes with me and my brother doing half each. For potatoes, I like to use Yukon Gold potatoes. Out here in VA, most of the potatoes come from NY!?!?! There are potatoes that say "Idaho potatoes" on the packaging, but dang it, I lived in MT a stone's throw from Idaho and I can tell you those are NOT Idaho potatoes. Yukon Golds are a very good choice here and don't look like terrible like the russets here. Lately we've takne to growing our own. I was going to say for secret success, I use whipping cream, cream cheese, butter, and garlic, but all of those have already been mentioned. I guess the secret's out! BTW, anyone but me seen the "Free Taters for Out of Staters" in ID? It's near Ashton, ID on highway 20 as I recall. I always get stuck making mashed potatoes at holiday meals, not that I mind that much (or at all) – mashed potatoes are NOT hard to make. It started out back when I lived in CO. My extended family always had a Thanksgiving family reunion – usually 100 – 200 people attended. You learn to make mashed potatoes on a fairly large scale then! Last time I did it, we made 80 lbs of mashed potatoes with me and my brother doing half each.

For potatoes, I like to use Yukon Gold potatoes. Out here in VA, most of the potatoes come from NY!?!?! There are potatoes that say "Idaho potatoes" on the packaging, but dang it, I lived in MT a stone’s throw from Idaho and I can tell you those are NOT Idaho potatoes. Yukon Golds are a very good choice here and don’t look like terrible like the russets here. Lately we’ve takne to growing our own.

I was going to say for secret success, I use whipping cream, cream cheese, butter, and garlic, but all of those have already been mentioned. I guess the secret’s out!

BTW, anyone but me seen the "Free Taters for Out of Staters" in ID? It’s near Ashton, ID on highway 20 as I recall.

]]> By: barry1021 http://www.fatcyclist.com/2006/10/10/mashed-potatoes-2/comment-page-1/#comment-504724 barry1021 Wed, 11 Oct 2006 13:54:42 +0000 http://fatcyclistspacesarchive.wordpress.com/2006/10/10/mashed-potatoes#comment-504724 Just what is clotted cream anyway R-Duck, is it named for what it does to your bloodstream??   B21 Just what is clotted cream anyway R-Duck, is it named for what it does to your bloodstream??
 
B21

]]> By: Unknown http://www.fatcyclist.com/2006/10/10/mashed-potatoes-2/comment-page-1/#comment-504725 Unknown Wed, 11 Oct 2006 13:30:57 +0000 http://fatcyclistspacesarchive.wordpress.com/2006/10/10/mashed-potatoes#comment-504725 They sound yummy - I'll try 'em out one of these weeks. One question, though: what kind of potatoes do you use? I'm assuming Russets, as those are the dominant type in Utah and the west. But out east, the Russet is not quite as common, and I'd found that some spuds are better for mashing than others. So.... do tell! Also, other additions that work well: creme fraiche would be wonderful (I use it in my mashed potatoes, which get rave reviews from my fam and friends). Also clotted cream, if you can find that. And if you can find good, fresh farm butter, it adds an entirely different dimension to the works. A good European butter will work if you can't find farm fresh - something like Plugra or Kerrygold. They sound yummy – I’ll try ‘em out one of these weeks.

One question, though: what kind of potatoes do you use? I’m assuming Russets, as those are the dominant type in Utah and the west. But out east, the Russet is not quite as common, and I’d found that some spuds are better for mashing than others.

So…. do tell!

Also, other additions that work well: creme fraiche would be wonderful (I use it in my mashed potatoes, which get rave reviews from my fam and friends). Also clotted cream, if you can find that. And if you can find good, fresh farm butter, it adds an entirely different dimension to the works. A good European butter will work if you can’t find farm fresh – something like Plugra or Kerrygold.

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