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Post by Baking_Bud on Nov 24, 2002 15:52:53 GMT -6
Hello... This is NOT a recipe, for I am in search of how to make this dish ... Since we have no section for 'Recipe Requests' I feared that the ONE and ONLY person who might actually know of these potatoes might not see my  sad little post. So I am uploading it here too.  Well, after looking EVERYWHERE for anything closely resembling my Great aunts OLD recipe, I am turning to all of you for help... This is what it looked and tasted like... It was whipped cooked potatoes, of which I could definitely taste: 1) Vinegar > very pronounced 'pucker' from these potatoes with that taste! But a delicious pucker  ! 2) Saw white onions > but it was as if the heat from the potatoes had cooked and softened them. 3) Saw some bits of the whites of eggs, so know they were in there! 4) And its color came out sort of yellowish... > might have come from the yolks of the eggs 5) It was served warm... Does this RING ANY BELLS for any of you Might you have an OLD Great Grandma or Aunt whom you might ask, especially if she liked Southern Cooking !!! I only got to have it a few times in my life, and now the memory of it is CALLING TO ME!  And I want some!!!!!!!!! That vinegary goodness has etched itself into my memory. Unfortunately, my attempt at it left me not happy . I definately am missing 'something!' HELP!!!!!! (Hint Hint) Wish we had a RECIPE REQUEST section, so that ALL would see this! I KNOW SOMEONE out there knows how to make potatoes like this!!!!!!! Thank you for your help in LOOKING for these potatoes!!! Always With My Best, Baking Bud |
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Post by Robyn2 on Nov 24, 2002 16:35:40 GMT -6
June, I looked around for something like what you wanted BUT I'm not finding anything. Hopefully someone else will have it or be able to find something.
Robyn
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Post by Baking_Bud on Nov 24, 2002 17:03:40 GMT -6
Hi Again Robyn!, Just had answered your 'shoepeg corn'question! YES, that recipe continues to stump me. I have looked EVERYWHERE, searching through any mashed/whipped potato recipe that I could find.  NONE are like my Great Aunts. A friend and I were talking the other day about how our grandmothers just knew how to 'cook'. No recipes, they just knew how to flavor and make stuff taste good. In Southern types of recipes, vinegar seemed to always have a happy spot on the shelf. She has been looking for a good collards and greens recipe, so again we both have read through tons. My dad's mom made that too, and it was always in a BIG POT on her stove, full of vinegary liquid and tasting good. (And way back then, I didn't want to really eat it because the vinegar sort of put me off > like 3 feet back from the plate holding my nose!) My cousins ate it (I was the youngest), so I assumed I wouldn't die if I tried it too. Didn't like the collards part (I think that was the white stumpy looking part of the vegetable  ), but I did come to really like the greens! Any person with sinus problems would do well to eat LOTS of that stuff! So, thanks for looking for me, but I KNOW the answer will be in the memories that another carries for how their grandmother or aunt made that stuff. I KNOW for sure it has vinegar, and mine couldn't have been the ONLY ONE in life to make it this way! Sadly, even with the wonderful stew that my dad use to make, it was too late to get that recipe from him by the time I asked. He had Parkinson's, and his brain with so many meds just couldn't remember exactly 'how' he did it. It was SO GREAT TOO, and I'm always trying to duplicate it. Just had a really intriguing tomato base to it, in which dad added potatoes, carrots, corn, his stinky nasty little green lima beans > of which I would pick each and everyone out  , and HUGE chunks of onions! Think my dad is the reason that I LOVE onions so much in EVERYTHING! My husband loves to say that no one loves onions more than I do! Think he is being a tad of a twit when he says that, but he is absolutely right. And as the cook, I shall add whatever I want! If he or anyone objects, they know the way to the kitchen. We DO have the power to put in whatever we want, don't we! ;D Have a wonderful Thanksgiving! Always My Best, June |
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Post by Chris in NM on Nov 25, 2002 7:13:21 GMT -6
Hi June,
I will look in a couple of OLD cookbooks my Mother gave me before she passed away. The two I am thinking of are collections of recipes handed down in families at country churches. Just may have something! I'll check this afternoon when I get home from work. Hope we find it for you!!!!!
Chris
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Post by Baking_Bud on Nov 25, 2002 13:10:05 GMT -6
 Hi Chris!, Thank you SO MUCH for helping me to look for this recipe. I am sure that many made whipped potatoes this way in the days of 'vinegar usage', but however they did it my attempt did not do justice to. Something was missing, that blended down that intense bitter that I ended up with, instead of a happy medium between pucker and my resulting yuck  . I can remember those potatoes being my favorite part of the whole family get togethers. So tasty, you just found yourself going back for more! Think I ate those instead of dessert too! Just addicting in taste! My cousin thinks they had butter in them too, but that alone wouldn't have blended down the vinegar input. Maybe I put too much vinegar in those I tried, but I felt I used a pretty easy hand. And I used plain old white vinegar, for in her days they didn't have all of the fancy forms of vinegar that they do now. I will be holding my breath, hopeful that those old church cookbooks have something similar in them! I LOVE books like that. Those kind of recipes aren't cluttered up with 23 ingredients per recipe, like those of today are. And they always came out TASTY! The vinegar part must have worn off on me, because I DO use it in my green beans, many salads, and even a lime vegetable jello salads. Was telling a friend of mine once about the jello, and she said YUCK you put vinegar in it?!! I said YES, it cuts down on the sweetness of the jello and makes a good balance. Another OLD aunt told me that secret once. I wonder if there is an OLD cookbook based on vinegar usage?!! Another path to pursue! ;D Always With My Best, Baking Bud
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Post by Baking_Bud on Nov 25, 2002 18:25:02 GMT -6
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Post by Chris in NM on Nov 26, 2002 10:08:59 GMT -6
Hi June, Well, I didn't find the recipe in the ones my Mother gave me, however---------. Success!!!!!!!!!! I just typed in mashed potatoes with vinegar in the search area of our browser (Explorer) and voila! Below are 3 I found. Sure hope one of these works. The last one seems a bit involved, though. The first two look quite easy and quick! Chris Horseradish Mashed Potatoes with Caramelized Onions Recipe courtesy Bobby Flay on Food TV Mashed Potatoes: 4 tablespoons unsalted butter 3 large onions, finely sliced 3 tablespoons balsamic vinegar 1 teaspoon finely chopped fresh thyme Salt and freshly ground pepper 6 russet potatoes, peeled and cut into 1-inch dice 6 tablespoons unsalted butter 1 cup heavy cream 3 tablespoons prepared horseradish Heat butter in a large skillet over medium heat. Add the onions and cook slowly until deep golden color. Add vinegar and thyme and season with salt and pepper, cook for 2 minutes longer. Cook potatoes in a large pot of salted water until soft. Drain well, add butter, heavy cream and horseradish, mash until smooth. Season with salt and pepper. Place potatoes in a bowl and top with the onions. Horseradish Mashed Potatoes with Caramelized Onions From www.nikibone.com5 extra large baking potatoes, peeled and cut into small chunks 3 tablespoons prepared horseradish 3 tablespoons white wine vinegar ½ cup plus 2 tablespoons butter 2 ½ pounds yellow onions, thinly sliced 2 teaspoons fresh thyme, chopped finely 3 garlic cloves, minced 1/2 cup milk grated Parmesan cheese salt and pepper to taste Melt butter in large frying pan over medium heat. Add onions and saute for about 30 minutes or until they turn a deep, dark golden brown, stirring frequently. Add white wine vinegar, thyme and garlic. Reduce heat and saute for another 5 to 7 minutes. Sprinkle with salt and pepper to taste. Set aside. Boil potatoes in large pot of salted water until tender, 20 to 25 minutes. Drain and return to pot and mash with an electric beater until smooth with no lumps. Add horseradish, milk, and 1/4 cup of butter and mix well, add more milk to thin if necessary; mixture should be thick, but not dry. Mix again until thoroughly combined. Add onion mixture and stir by hand until well combined. Transfer to baking dish, sprinkle with Parmesan cheese and bake, uncovered, at 350F for about 15 minutes. Serve hot. Title: *Mashed Potatoes Extrordinaire* Yield: 1 Ingredients 4 md red potatoes; (skins on),quartered 1/2 cn white hominy 2 lg stalks red kale; torn into -bit-sized 1" pieces 1/2 pk miso soup 1 garlic powder 1 black pepper 1 c. tamari or 1 c. vinegar Instructions Cook the potatoes until they are beginning to soften. Add the chopped up stalks of kale to the potatoes and cook until both are soft (or to your liking). Drain the potato/kale mixture. Reserve some water and do what you will with the rest. I saved this water to feed my plants; they always perk up nice with veggie water. Put the potato/kale mix back in the pan. Add the hominy. Begin mashing with a potato masher. Add some of the reserved potato water or soy milk to get them to the proper consistency. Add the miso soup mix, tamari/vinegar, garlic powder, pepper to taste. I used the miso soup mix because my mother gave me a box with 8 packets in; I don't really like soup, so I use the dry mix instead of simply salting my food. Per serving: 237 Calories (kcal); trace Total Fat; (1% calories from fat); 6g Protein; 54g Carbohydrate; 0mg Cholesterol; 18mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Mai
Junior Member
Posts: 69
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Post by Mai on Nov 26, 2002 14:31:26 GMT -6
What you described sounds like old-fashioned southern potato salad to me.
I remember a relative in the south making it with a cooked dressing of a "lump" of butter in a cast iron skillet, a tiny bit of flour, salt, black pepper, vinegar and an egg yolk. Of course, I would beat the yolk in the vinegar and add cautiously to prevent scrambling. Have a whisk handy and whisk as you add. Also, I forgot the sugar which you would mix with the flour before adding it to the butter. Then the potatoes were mashed, minced onion and a tiny bit of celery was added. Hard boiled eggs were finely chopped and added. It was a wonderful dish but I always wondered why it had the consistency of mashed potatoes instead of potato salad!
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Post by Baking_Bud on Nov 26, 2002 16:08:43 GMT -6
Hi Chris and Mai!, Thank you both so much for your searching, recipes and thoughts! All of the different methods sound so good, as I love horseradish too! I made myself make the phone call today to try and see if anyone had actually made these potatoes. My one cousin said her mom had, so I called her next. Here is what she said she did to make the potatoes that way. She said to boil and drain the potatoes really well. Then add about 1/2 cube of butter, if making a recipe for a family of 4. Then add salt and pepper. Next add the vinegar, about 2-3 tablespoons, and the onion. Whip all of this together and then taste. If not enough of a vinegar taste, add just a titch more until you get the right balance. Then you add in the hard boiled eggs minced up, after you have whipped the potatoes. I said that I had basically done mine like this, but that I think I got carried away on the vinegar part. Asked 'what' made the whipped salad sort of yellowish, and she said sometimes she used apple cider vinegar, and sometimes just white. She wasn't sure if it was the apple cider vinegar that made that color difference, but she doesn't feel there is any taste difference between the two vinegars. So I am back to square one. I know I didn't measure the vinegar the first time, just sort of gave a fast tilt of the bottle. (may have added more again, thinking that I didn't have enough.) Don't think I added THAT much butter, but the rest of the stuff made it in there. I asked if she re-heated her's before serving, and she said she usually just made it right there and served right after it was done. But said if you make it ahead of time, go ahead and zap it in the microwave. My aunt called this 'hot potato salad'. I think I searched under every name I could think of, except yours Chris! Makes sense, mashed potatoes with vinegar! Thanks again everyone for helping me with this. I WANT to perfect those potatoes and make them a part of my family's meal at holidays too. This is the first year that my husband and I have no parents alive, so I guess it is now my time to step up to the plate and make my own special memories for my sons and someday their kids. If anyone has anymore thoughts on how to get this recipe 'right' I'd love to hear it. Maybe someone will play around in their kitchen and find just the right amount of 'vinegar' to tweek it with. You definitely need an appreciation for southern tastes to like this whipped potato salad. It DOES have attitude! Happiest of Happy Thanksgiving to ALL! Always My Best, Baking Bud aka. June |
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Post by Chris in NM on Nov 28, 2002 9:38:34 GMT -6
Hi June! And everyone else!
I just found a recipe for "Dutch Lettuce" in an old (1960's) Eastern Star cookbook my ex mother-in-law gave me back then. I will post it under the vegetables section of this board. See what you think.
Chris ;D
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sad little post. So I am uploading it here too.
Well, after looking EVERYWHERE for anything closely resembling my Great aunts OLD recipe, I am turning to all of you for help... This is what it looked and tasted like...
!
And I want some!!!!!!!!!
NONE are like my Great Aunts.
), but I did come to really like the greens! Any person with sinus problems would do well to eat LOTS of that stuff! 
, and HUGE chunks of onions! Think my dad is the reason that I LOVE onions so much in EVERYTHING! My husband loves to say that no one loves onions more than I do! Think he is being a tad of a twit when he says that, but he is absolutely right. And as the cook, I shall add whatever I want! If he or anyone objects, they know the way to the kitchen. We DO have the power to put in whatever we want, don't we! ;D
Hi Chris!,
. I can remember those potatoes being my favorite part of the whole family get togethers. So tasty, you just found yourself going back for more! Think I ate those instead of dessert too! Just addicting in taste! My cousin thinks they had butter in them too, but that alone wouldn't have blended down the vinegar input. Maybe I put too much vinegar in those I tried, but I felt I used a pretty easy hand. And I used plain old white vinegar, for in her days they didn't have all of the fancy forms of vinegar that they do now. 