Quick mashers help needed

OK, here is the reason for the cry for help. I have some lamb braising in the oven and would like to do some mashed potatoes to go with. I am a bit tired of plain mashers, and of garlic mashers, and still I want mashers. I am thinking that I would use either some sour cream (cultured) or some unflavored yogurt instead of butter and cream, I would also add some chopped fresh chives from the garden. So my question is ?would this work? or am I going to ruin some taters? Dinner isn't til 6. so we have 3 and 3/4 hours for input. Aren't I a PITA though!

[Jenise]

Once you use sour cream in your mashers you'll never go back to just milk, Bob: try it! The chives will be spectacularly good in there, too. You could also consider the addition of spanish pimenton or sun-dried tomatoes (in place of the chives), or even a bit of cumin or pesto--both would be terrif with lamb.

Once you use sour cream in your mashers you'll never go back to just milk, Bob: try it! The chives will be spectacularly good in there, too. You could also consider the addition of spanish pimenton or sun-dried tomatoes (in place of the chives), or even a bit of cumin or pesto--both would be terrif with lamb.

Thanks Jenise, I will go ahead as planned, but I do have some toms that I dried on the grill way back in Oct-Nov, and they are sitting in the fridge encased in EVOO, so I will mince some of those and add to the mashers. Thanks for the input.

Bob,

In addition to the chives, you may wish to also throw in some rosemary. It will be an excellent match with the braised lamb.

Which bottle of wine will you be opening?

[Jenise]

Once you use sour cream in your mashers you'll never go back to just milk, Bob: try it! The chives will be spectacularly good in there, too. You could also consider the addition of spanish pimenton or sun-dried tomatoes (in place of the chives), or even a bit of cumin or pesto--both would be terrif with lamb.

Thanks Jenise, I will go ahead as planned, but I do have some toms that I dried on the grill way back in Oct-Nov, and they are sitting in the fridge encased in EVOO, so I will mince some of those and add to the mashers. Thanks for the input.

Those will be great: considering whipping some in too for a beatiful light orange color.

I feel your pain re: garlic mashed, blase. While you certainly won't ruin anything with your idea, something different (and very, very good) that I had several years ago were made with a very healthy does of a course ground mustard.

I've recently taken to putting truffle oil in mine - oh so eighties, but hey, this is the first time I've had a bottle (it was a Christmas gift)

lemon juice, lemon rind and extra virgin olive oil instead of butter and dairy. A lighter and fragrant alternative. But will it go with braised lamb?

I feel your pain re: garlic mashed, blase. While you certainly won't ruin anything with your idea, something different (and very, very good) that I had several years ago were made with a very healthy does of a course ground mustard.

What he said...very yummy, and a great find for me, who is very tired of garlic mashers.

I feel your pain re: garlic mashed, blase. While you certainly won't ruin anything with your idea, something different (and very, very good) that I had several years ago were made with a very healthy does of a course ground mustard.

Scott, you have certainly given me food for thought! I am pretty well committed to the sour cream/chives/sun dried toms for today, but I am for sure going to give the stone ground mustard idea a try. I might even go wild and use a small amount of horseradish too. Thanks.

Here I am resurrecting threads again but this sounded too good not to share. Adapted from Chez Panisse Cookbook recipe.

6 lg artichokes
juice of 1 lemon
3 garlic cloves
thyme sprigs
EVOO
salt
5lbs russet potatoes
1/2 stick butter
1/2 C half/half
White wine vinegar
black pepper

Prep artichokes down to hearts and as much stem as you can salvage. Soak in acidulated water as you work on them.

Slice hearts and stems to 1/2" thickness, peel/mash garlic, season with salt, cook all with thyme sprigs and goodly amount of EVOO, it should stew not saute, until chokes are slightly browned. Save the oil, toss the thyme, and rough chop the chokes.

Peel and chop potatoes, boil in salted water til soft. Mash, rice or food mill with butter when done.

Stir in chokes, half/half, reserved olive oil, splash of vinegar. Season to taste.

I'm thinking a sprinkling of fresh thyme might "brighten" that flavor a little bit too.

A little dill works well in mashers too.