Comments on: Fleishig Mashed Potatoes — Secret Revealed!

By: Megan

Megan — Mon, 28 Feb 2011 01:14:26 +0000

I made parve mashed potatoes tonight with Yukon Gold (skin on). I think using those potatoes is the most important step. I used some of the cooking liquid and some store bought mayo and they turned out very nicely. Thanks for all these comments!! Very helpful!

By: Yittah Lawrence

Yittah Lawrence — Sun, 02 Jan 2011 04:09:43 +0000

My mother used the smaltz and onion recipe….easy quick, and she used an electric whipping tool, (like you use for beating a cake) to make the potatoes, light and creamy. Cheap, quick, easy & efficient….she always used one lot of the beaters and bowl for milk, and one for meat….after that initial outlay….so easy. Later when she started to throw the chicken fat away instead of making schmaltz, she used kosher marge (ugh, ever read the ingredients) or, when I complained, just some chicken soup, and fried onion (g’ahkked?) oooh, I can never make it as good. Mum always added more salt than I, this could be the reason loll.

By: Kosher Vodka

Kosher Vodka — Mon, 29 Oct 2007 16:18:48 +0000

Adding a some Homus on the side, makes for a wonderful addition to this dish. If you don’t live in Israel or any Arab nation, I can’t recommend anything that’s worth it… but try picking something generic in your local supermarket.

By: Pete

Pete — Tue, 10 Apr 2007 05:03:08 +0000

We agree with everyone and add a couple of garlic cloves and a large pinch of salt to the water for every large potato. But these are our secret ingredients: Rich’s Coffee Rich Non-Dairy Creamer; Earth Balance margarine (from Wild Oats); and mashed potato flakes — as long as the box has a hechsher, any brand seems to be fine. Finish with salt & pepper. The combination makes great pareve mashed potatoes. For meat meals, we also add some schmaltz.

By: Barry

Barry — Tue, 13 Dec 2005 16:24:28 +0000

Doesn’t ANYBODY cook with schmaltz anymore? A little chicken schmaltz adds a wonderful flavor to mashed potatoes. Lightly fry a bit of minced onion in the schmaltz first for even more flavor..

By: Gwen

Gwen — Thu, 08 Dec 2005 01:50:50 +0000

I haven’t tried this, but I wonder if plain soy yogurt would work better than soy milk.

By: shelli

shelli — Thu, 01 Dec 2005 22:59:58 +0000

Yukon golds, skin on.
boil till tender, drain.
add soy milk
add pareve margerine

OK – here’s my secret discovery….

add parve boxed veggie broth – use a hand masher

WOW! Creamy and SO YUM! :)

(of course, no actual measurements, I tend to cook the “old school” way…)

By: DeisCane

DeisCane — Wed, 30 Nov 2005 17:22:17 +0000

Homemade mayo is not worth the effort, imo. Going with a natural/canola mayo should handle the issues you mentioned wrt store-bought mayo.

By: -dsr-

-dsr- — Tue, 29 Nov 2005 15:12:24 +0000

I took a large number of garlic heads, peeled and washed the cloves, dropped them into a heavy ziploc, and froze them.

When I made mashed potatoes on Turkey Day, I boiled the potatoes with a little salt, then didn’t quite drain them completely. I microwaved a handful of garlic cloves, then mashed them into the potatoes with olive oil and some powdered onion. Finally, I scooped the whole lot into a baking dish and put it in the oven to form a crust and then stay warm.

The result was universally approved.