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8 World's Best Mashed Potato Recipes: Quick & Easy Recipes For Making Fluffy Delicious Mashed Potatoes That Will Rock Your World, by Susan
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Discover how to make proper mashed potatoes that taste delicious! You'll understand the basics of making smooth, creamy mashed potatoes and what tools are required. Inside you’ll also find world’s best mashed potato recipes that will rock your world. This book was designed for a person that doesn’t have much experience in cooking.
- Sales Rank: #4975190 in Books
- Published on: 2015-01-18
- Original language: English
- Dimensions: 11.00" h x .7" w x 8.50" l,
- Binding: Paperback
- 28 pages
Most helpful customer reviews
1 of 1 people found the following review helpful.
Are You New to Cooking Mashed Potatoes? Give This Book a Try.
By Bill Anderson
Length: 31 pages.
This writer has provided information that is of value most to an inexperienced cook. Or, at least to a cook new to American cuisine. My wife is Egyptian. In Egypt, the typical staple is rice. In Southen Africa, corn, (known there as mealie meal).
The various mashed potato meals discussed by the writer are excellent choices. However, I saw no recipes I. This book. Instructions, yes. Recipes no. By that, I mean she doesn't provide the quantities, nor how many servings will result. Otherwise, the instructions can be utilized with success.
Having stated the positive points, I must also describe the weaknesses, despite my receiving this booklet free in exchange for an honest review:
The author writes in what is known as the passive voice. This is a common fault of new writers who may not want to be too direct in giving instructions. I, myself, was quite guilty of this when I started writing and, honestly, tend to slip back into this awkward writing method. The key advice given me by a publisher was, "change all the occasions in which the word 'that' occurs to 'damn' then delete all cuss words."
He was being simplistic, but the point was made.
The other weakness in her writing is the absence of commas.
Now, you may be thinking I didn't like this book. You'd be wrong. It is a good book for the money if you're not experienced in preparing great mashed potatoes. Her methods ARE proven winners.
For 99 cents, this is a good book. With some good editing, this could become a terrific book.
0 of 0 people found the following review helpful.
Most appealing book on pealing potatoes and mashing them up deliciously!
By Rob Natiuk
OK, I'm a sucker for mashed potatoes and have been making them ever since I was six years old! And I've never read a book on how to do it either. So this is an educational first for me.
Yep, avoid the boxed stuff, folks! All those additives take away from health and taste. Fresh--right out of the peel, or even with the peel. Choose your potatoes wisely, both the kind and the quality. It's just as important to choose the best individual potatoes as it is in choosing tomatoes. What else will you need? You could add milk, cream, onions, and many other ingredients. Butter? After 50 years of making mashed potatoes, TODAY I learn you want your butter at room temperature!
You'll learn about the tools you might need. As a kid, about all I had was a paring knife, a big spoon, a fork and a big pot. No fancy peeler, and I rarely use that today. I can peel those spuds with a knife as well as with a peeler, and even better since I can dig out any spots or eyes "just like that." The author of this book says you need to peel the potatoes completely. Only if you're a persnickety English uppity-classer! A bit of peel here and there adds to texture, flavor and eye appeal. Who wants an all-white mashed potatoes?
The author says you should cover the potatoes completely with water. I never do--that can make them too watery and less nutritious. But you have to have a steamy pot, with a fairly tight lid--that means you have to keep a eye on the pot so that it doesn't boil over. And yep, I agree--don't use a blender or food processor to mash up the potatoes! I'd use a fork. After all, you are not going to suck them up with a straw--you're going to eat them with a fork. A bit lumpy is good.
You can have almost anything with a plate of mashed potatoes--except not much of other starchy food such as rice, spaghetti, pasta, etc. The author gives recipes for meatloaf, pheasant (read "chicken"), sausage pie, spinach. onions, sour cream and chives, jalapeno and cheese. Low-fat mashed potatoes? You can do that too by using low-fat cream and a butter-substitute. And then the "ultimate mashed-potato recipe!" Well, so far--because I'm going to write an even more complete, Ukrainian-Polish-Jewish-style mashed potato book. Mashed potatoes and sardines? Yep, had plenty of that as a farm kid in Canada. Or head cheese--yum! Or liver. Oh, I could go on and on. But I'll spare you that litany of mashed-up potatoes and whatever. So now you can get to this book and get mashing! I recommend it.
0 of 0 people found the following review helpful.
love my taters
By Amazon Customer
These are some of the best recipes for taters I have ever seen. when you have gout like I do you have to eat taters a lot so you look for the best recipes you can and I found them here great taste and nutrition too.how great is that.
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