Zaarite Doctored-Up Fake Mashed Potatoes
"Great fake mashed potatoes, the recipe having been generated with the aid of the shrewd advice and sage counsel of my fellow Zaarites! If you don't care for garlic, just nix the garlic powder. Enjoy!"
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 2 cups water
- 5 tablespoons butter
- 1⁄2 teaspoon table salt
- 1 teaspoon chicken bouillon powder
- 1⁄2 teaspoon garlic powder (optional)
- 2 cups potato flakes (box-type, I use Chef Karlin brand)
- 1 1⁄4 cups whole milk, warmed
- 2 1⁄2 tablespoons dry buttermilk
- 1⁄4 teaspoon white pepper
- 3 tablespoons mayonnaise
directions
- Ignore package direction on potato flakes box.
- In a small mixing bowl, using a fork, mix the buttermilk powder into the warmed milk. Set aside.
- Bring to a boil the following ingredients: water, butter, salt, bouillon powder, and garlic powder (if using). Once the liquid boils, remove from heat and add the dry potato flakes and stir. Slowly add the milk and stir until desired consistency is achieved (I use all the milk).
- Stir in the pepper and the mayonnaise.
- Serve with gravy.
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Reviews
-
This was better than the boxed flakes directions, but still had the institutional flavor. OK, I'll take the blame...I couldn't find dry buttermilk, so I used 1/3 cup buttermilk and the rest with 2% milk (don't buy whole milk). also I didn't have chicken bouillion granules , so I used a whole cube. I was doubtful about 3 tbsp mayo, but added it anyway. The family still ate it up, and I prefer it over the recipe on the box. I'll keep on the look out for dry buttermilk, because I think this would make a difference in the flavor. Overall , very ,very creamy potatoes!
RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
