Text 21683, 57 rader
Skriven 2014-12-11 22:53:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: taters 430
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 -=> Mark Lewis said to Ruth Haffly <=-

 RH> when we were in temporary quarters for a couple of months also. 
 RH> Got a nice set of pots in HI, very good quality stainless steel, 
 RH> but the bed was as lumpy as bad mashed potatoes.
 ML> hey! mashed potatoes are supposed to have lumps in them! just like
 ML> mamma used to make ;)

I endeared myself to the mother of my college roommate
by telling her that I liked her mashed potatoes because
they were real, and one of the great things about real
mashed potatoes was that they had lumps in them. Actually,
the good thing about these potatoes was that they were
maybe 20% butter by weight.

 ML> but seriously, i specifically make mashed potatoes with lumps... the
 ML> lumps are, of course, small bits of unmashed potato pieces... i also

We once had a discussion here or perhaps on RIME about
mashed vs. riced potatoes. And one could bring in the
complicating subject of whipped potatoes.

 ML> leave the skins on them since that's where all the vitamins are ;)

Yeah, I guess. I figured that the food value of the
skins came from the dirt that clung to them.

---------- Recipe via Meal-Master (tm) v7.05

      Title: Streusel Kuchen
 Categories: Penndutch, Breads
   Servings:  1

    1/2 c  Potato, mashed                    1/2 c  Potato water
    1/2 c  Butter and other shortening,      1/2 c  Sugar
  3 1/2 c  Flour                               1 c  Yeast
           *dissolved in:                    1/2 c  Water, lukewarm
      2    Egg, well beaten                  1/2 c  Sugar
  1 1/2 c  Flour                                    *topping:
      1 c  Flour                             1/2 c  Sugar
      1    Egg yolk, well beaten

  Mix together the mashed potatoes, potato water, shortening and sugar. Add
  to this about 3 1/2 cups flour and the dissolved yeast. Set this dough
  aside to rise in a warm place over night. The following morning add the
  eggs, 1/2 cup sugar and 1 1/2 cups flour. Allow this mixture to stand in a
  warm place until light. Then roll out pieces 6 by 8 by 1 inch thick and
  place in greased oblong pans. When cakes are ready to be put into the oven,
  brush top of cake with melted butter. Strew over the tops of the cakes the
  topping mixture. This mixture should be rubbed through a coarse sieve. Bake
  at 400-F about 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old
  Recipes, Culinary Arts Press, 1936.

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