Comments on: Baked Mashed Potato Dip

By: baked potatoes

baked potatoes — Thu, 28 Jan 2010 05:40:33 +0000

Thank you! I happen to collection all kinds of methods for baked potatoes, this is useful!

By: K

Wed, 06 Jan 2010 21:30:50 +0000

I think I have an answer for you on making this ‘dippier’. Depends on what texture you want to add… if it’s gooeyness, then add a big handful of shredded Mozzarella to the potato mixture. If it’s creaminess you desire… then make your cream into a white sauce first and then add to the potato. (Maybe add some Parm cheese as well?)
Mmmmmm!

By: Michael

Michael — Fri, 02 Oct 2009 02:16:37 +0000

Alright don’t immediately dismiss this, but have you ever considered adding pureed rutabaga to mashed potatoes? They add a superior level of smoothness and interesting flavor. Personally I HATE the rutabaga, it is more despised by me even more than the disgusting brussels sprout; but I had mashed potatoes prepared this way once at a friends house and have made it several times since.
I had to experiment with the amount of puree to actually add to the potatoes, and finally decided that one quarter rutabaga to every three quarters pound of potatoes is about right. I don’t eat dairy (excepting occasional small amounts of butter and cheese) so discovering this made it possible to make smooth creamy mashed potatoes without the use of milk or cream. It really does make the potatoes really creamy and smooth.

By: Kaydee

Kaydee — Wed, 23 Sep 2009 20:24:58 +0000

In your pictures, it looks like you have sprinkled some sort of spice on the chees…. Is this just a red ppepper?

By: fried mashed potatoes « Radical Muffin

fried mashed potatoes « Radical Muffin — Sun, 20 Sep 2009 17:37:18 +0000

[...] it, but this round I just used dried thyme and basil, about a teaspoon each. Drizzle with about a ¼ cup of heavy cream. Using one of the most fabulous inventions of all time—the hand potato masher—mash mash [...]