|Name:||Stuffed Twice-Baked Potatoes||Contributor:||Bryan Klech|
|Description:||substantial main dish of cheesy baked potatoes||Posted:||2000-05-01|
|Key words:||potato, vegetarian||Category:||Main Dishes|
|Ingredients:||8 large baking potatoes
2 c sharp cheddar
1/2 c spicey dijon mustard
1/2 c diced garlic
1 Tbsp pepper
1 Tbsp basil
1/2 c butter
2-3 c milk
|Preparation:||Bake potatoes. Cut 'tops' off, maximizing opening while minimizing lost filling. Scoop the innards into a bowl without damaging the shell.
Fold in all other ingredients except milk.
Add milk to make stir-able, but not mushy.
Refill shells, sprinkle paprika over the top and bake at ~425 for 10 minutes.
I tend to go about half again more dense on all of the mashed potato
ingredients except for the milk and butter.
And the context of the post :
I seek the wisdom of the elders on this one:
Kathleen and I were talking Saturday night, over dinner, about how the
midwest values metric for mashed potatoes ('merkun style) got to be
uniform texture/consistency (w/ no lumps).
The background of the conversatin was a debate about examples in recent
history showing that our standards for housecleaning seem to always expand
to take up whatever resources are freed by technological advances.
(Carpets are much more frequently cleaned with the in-every-home vacuum
cleaner, potatoes as mashed into mush with hand mixers, etc.)
Anyway, was wondering if anyone had a reference to how/when it became en
vogue to mash potatoes into mush?