mash with lots of butter, warm milk, salt and pepper. Also, try adding a little sprinkling of Tony Chacere’s seasoning. Not enough to overpower it, but definitely enhances the taste – I call it Cajun Accent.

Thanksgiving should be a day without skimps or shortcuts.

The cream is most likely more expensive than the potatoes.

I will be making a small batch of colcannon tomorrow with half a head of leftover cabbage I didnt need to cook with my corned beef.My Mother,being Irish,had potatoes at EVERY meal(same as my Grandmother and her Mother before her)so I kinda burned out on regular mashed potatoes…but colcannon is a true favorite of mine!!!

quote:

Originally posted by Trishkaidekaphobia

Tom, what you call Colcannon, I call Bubble and Squeek. I always make mine from leftovers, but I make sure I make enough mashed potatoes and cabbage the first time round so that I can have Bubble & Squeek the next day.

Has anyone ever read "The Wind in the Willows" where poor Mr. Toad is in jail and the jailer’s daughter brings him B&S to comfort him?

Whatever you call it, it’s only one of the best dishes known to mankind! (And I am NOT exaggerating.) YUM!

Trish,

What I call B&S is Colcannon with cooked ground beef added. Either way, it’s great stuff! Next morning I reheat it in the skillet and have it for breakfast, with hot sauce. I did a quick recipe search over the internet, and it looks like B&S can be made with or without the beef. And Colcannon never has ground beef, but sometimes has bacon (like I make it) and sometimes has sausage.

Good topic!

Tom

quote:

Originally posted by Mosca

Ooooooh. Here’s some.

1) Mashed potatoes and sauerkraut. Cut the liquid in your potatoes a little bit first.

2) Colcannon; mashed potatoes with cabbage and onions. 6 lbs of potatoes and 2 medium onions per head of cabbage; or, 3 lbs of potatoes and half a head of cabbage per onion. Make the mashed as you always do, sautee the onions and cabbage with 1/4 lb of bacon and mix in.

3) Add 2 lbs/1lb (depending on recipe size) of cooked ground beef to colcannon to make Bubble & Squeak (leave out the bacon).

Tom

Tom, what you call Colcannon, I call Bubble and Squeek. I always make mine from leftovers, but I make sure I make enough mashed potatoes and cabbage the first time round so that I can have Bubble & Squeek the next day.

Has anyone ever read "The Wind in the Willows" where poor Mr. Toad is in jail and the jailer’s daughter brings him B&S to comfort him?

Whatever you call it, it’s only one of the best dishes known to mankind! (And I am NOT exaggerating.) YUM!

quote:

Originally posted by Philmash

Hey Mosca, I like your style! Mashed potatoes and sauerkraut sounds awesome! Im Going to try this out for sure. Do you recommend kraut out of a can or would you make it from scratch?

Phil, I know it’s easy but I still buy my sauerkraut at the store.

For me, there’s nothing like a plate of mixed sausages (bratwurst, knockwurst, kielbasa, frankfurter) with mashed potatoes and sauerkraut and good strong brown mustard.

Tom

Good mashed potatoes are probably one of my favorite side dishes with most all meals. I use a little warmed milk, salt, butter and sometimes some white pepper and mix it smooth, but still a little thick. I can eat it with a little amount of "lumps or chunks," but prefer it smooth, BUT I cannot eat it with skins mixed into it (often referred to at some restaurants as "dirty" mashed potatoes). Mashed potatoes with skins are definitely not "in" with me, but I know others like it for some reason, which is fine.

quote:

Originally posted by MikeS.

Me.

I gotta have some meat for the main course, taters are always a side. Well except when I make up a batch of giblet gravy with a lot of giblets in it. I then make almost a soup out of the gravy and mashed taters, a very thick soup. That has been dinner a time or 3.

MikeS.

Throw some corn or fried okra on the plate with that, add a couple of biscuits, and it’s good eating.

John

Bangers and mash!

Oh yeah, and I like them for brekkie.

Me.

I gotta have some meat for the main course, taters are always a side. Well except when I make up a batch of giblet gravy with a lot of giblets in it. I then make almost a soup out of the gravy and mashed taters, a very thick soup. That has been dinner a time or 3.

MikeS.

Mashed Potatoes as a side dish [?][?]

Says who? [8D]

I boil mine in 1/2 stock and 1/2 water
Add 5 or 6 cloves of garlic to the water and boil them with the potatoes
when tender strain
mash potato and garlic with butter
add 1 container of sour cream
season with WHITE pepper and a bit of salt.

I boil them in chicken broth (canned ok) and 1 or 2 cloves of garlic.
When soft, drain most of the broth out, mash up with the softened garlic in it, add butter if you like, no milk needed. Very good.

I mash mine with horseradish (prepared) about 1 tablespoon to a big bowl of potatoes, then add the cream, s&p, sour cream and butter. It gets served with some good beef, either tenderloin or a rib roast.
Sometimes I’ll stew some celery until it’s real tender, and drain it and put it in my ‘taters. Add the butter and cream, s&p, and serve it with some kind of buttery seafood.