Comments on: Fleishig Mashed Potatoes — Secret Revealed!

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.