{"id":2420,"date":"2013-02-28T22:54:37","date_gmt":"2013-02-28T22:54:37","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=2420"},"modified":"2020-05-19T10:46:26","modified_gmt":"2020-05-19T17:46:26","slug":"mashed-potatoes","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/mashed-potatoes\/","title":{"rendered":"Grandpa&#8217;s Mashed Potatoes"},"content":{"rendered":"<p><a href=\"https:\/\/www.grandpacooks.com\/recipes\/meet-grandpa\/medal\/\"><img decoding=\"async\" src=\"\/medal.jpg\" width=\"100\" height=\"100\" align=\"right\"><\/a>These are not your traditional potato skins, but instead gives you a yummy use for the left-over skins.<\/p>\n<p><strong>INGREDIENTS<\/strong><\/p>\n<ul>\n<li>4 &#8220;regular&#8221; russett potatoes &#8211; Use starchy, not waxy<\/li>\n<li>1 carrot &#8211; julienne strips<\/li>\n<li>1-2 C raw cauliflower &#8211; cut into one inch pieces<\/li>\n<li>1\/2 onion &#8211; slivers<\/li>\n<li>3 TBL olive oil OR 6 TBL butter<\/li>\n<li>2 TBL &#8220;chives&#8221; or cut green onion tops<\/li>\n<li>1 tsp oregano<\/li>\n<li>1\/4 CU half and half (at the very end) or low-fat buttermilk<br \/>\nUse whole milk if you must, but not low fat regular milk<\/li>\n<\/ul>\n<p><strong>STEP BY STEP<a href=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2013\/02\/potato.jpg\"><img decoding=\"async\" class=\"aiif12409 alignright\" src=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2013\/02\/potato.jpg\" alt=\"potato\" width=\"200\" height=\"156\"><\/a><\/strong><\/p>\n<ol>\n<li>Cut the skins off the potatoes into nice large flat hunks. This can be stored in a bowl of salted water and used later for potato skins.<br \/>\nWhen ready, bake peels at 400\u00ba for 20 minutes.<\/li>\n<li>Rinse remaining potatoes and cut into one inch (or less) sized pieces.<\/li>\n<li>Cut 1\/2 onion into slices into mixing bowl<\/li>\n<li>Using a potato peeler, peel the carrot into the mixing bowl.<\/li>\n<li>Toss potatoes, onion and carrot in the mixing bowl<\/li>\n<li>Put the pieces into a steamer basket with one inch of water in the bottom of the pan.<br \/>\nAlternately you can use a pot of water, but this rinses a lot of the sugars and starches away.<\/li>\n<li>Cook or steam potatoes for about 20 minutes<\/li>\n<li>Drain water from pan and put veggies back into the empty pan.<\/li>\n<li>Add 6 TBL of butter<\/li>\n<li>Using a potato masher, crush the pieces into a mush. If you like &#8220;lumpy&#8221; potatoes, don&#8217;t <a href=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2013\/02\/pot-skins.jpg\"><img decoding=\"async\" class=\"alignright aiif12408\" src=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2013\/02\/pot-skins.jpg\" alt=\"pot-skins\" width=\"218\" height=\"115\"><\/a>crush them too much.<\/li>\n<li>Add splashes of milk product, stirring continually, ONLY to the point of giving them a creamy texture<\/li>\n<li>Add chives and oregano and mix with a fork.<\/li>\n<li>Optional:&nbsp; At this point, you can add a bit of shredded cheddar cheese<\/li>\n<li>For really fancy potatoes, pipe them into mounds using a fluted piping tip, then broil them for about three minutes.&nbsp; Otherwise, just plate and serve with a side of gravy.<\/li>\n<\/ol>\n<ul>\n<li>Special Steps A &#8220;quick release&#8221; ice-cream scoop can give you those pretty restaurant mounds of potatoes.<\/li>\n<li>Variations For less starch in the potatoes, and less stringent onions, run tap water gently through them after&nbsp; Step 3.<\/li>\n<\/ul>\n<p><strong>Healthy Alternative<\/strong><\/p>\n<p>Use half russet potato and half cauliflower.&nbsp; Add a bit of extra salt and butter.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>These are not your traditional potato skins, but instead gives you a yummy use for the left-over skins. INGREDIENTS 4 &#8220;regular&#8221; russett potatoes &#8211; Use starchy, not waxy 1 carrot &#8211; julienne strips 1-2 C raw cauliflower &#8211; cut into one inch pieces 1\/2 onion &#8211; slivers 3 TBL olive oil OR 6 TBL butter &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/mashed-potatoes\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Grandpa&#8217;s Mashed Potatoes&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[145,205],"tags":[],"class_list":["post-2420","post","type-post","status-publish","format-standard","hentry","category-bread-starch","category-medallion-recipe"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/2420","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=2420"}],"version-history":[{"count":8,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/2420\/revisions"}],"predecessor-version":[{"id":19518,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/2420\/revisions\/19518"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=2420"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=2420"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=2420"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}