I screwed up and bought cottage cheese instead of cream cheese!?!
I knew what I needed but I was in a rush and got the wrong thing!.!.!.!.!.I realized it half way home from a 30 minute drive!. It's for mashed potatoes!.!.!.!.!.can I just use milk!? Or is there some weird way to make cream cheese from cottage cheese!? Ugh, I'm so mad at myself!.
Thanks for any help!Www@FoodAQ@Com
Thanks for any help!Www@FoodAQ@Com
Answers:
For mashed potatoes, your regular milk (2 % or whole) will be fine!. Cream cheese is just added occasionally to make them "special"!. Just mash your potatoes, add some butter, a little salt and then however much milk you need to make them creamy!.
Enjoy your cottage cheese with some other meal!. It's great with fruit!.Www@FoodAQ@Com
Enjoy your cottage cheese with some other meal!. It's great with fruit!.Www@FoodAQ@Com
Put it in a food processor and process until smooth!. Mix in an equal amount of plain yogurt or a very small amount of cider or white vinegar (not red or balsamic) for the tang of cream cheese!. Tell the guests its a healthy substitute, they'll eat it up! I saw this on a PBS cooking show today for cheesecake!. Or just go with the classic butter and milk, the spuds will be fine!.Www@FoodAQ@Com
yes!. you can use milk it will still make it creamy!. it all depends on how much milk you use!. it may sound a little crazy but some people use mayo! i've tried it once it's kind of good if you like to try different things!.Www@FoodAQ@Com
milk should be fine, or you could always use heavy cream or sour cream, you could also incorporate chicken stock for extra flavor!.Www@FoodAQ@Com
DON'T use cottage cheese! Can you imagine those clumps!? Yuck! You can just use milk and butter, it's actually the most common way to cook mashed potatoes!.Www@FoodAQ@Com
I always just use milk, cottage cheese probably wouldn't go over so well in mashed potatoes!.Www@FoodAQ@Com
Use the cottage cheese! Just add in some cheddar and maybe a little green, like parsley or cilantro and you have yourself some tasty spuds!Www@FoodAQ@Com
Yup, just use the milk, you'll be fine!. So will the potatoes!.Www@FoodAQ@Com
Cottage cheese is great in mashed potatoes!.Www@FoodAQ@Com
Here's a recipe for mashed potatoes:
Mashed Potatoes
2 lbs!. potatoes (about 6 medium)
? cup margarine or butter (1/2 stick)
? teaspoon salt, if desired
? cup milk
? teaspoon salt
Dash pepper
Wash and peel the potatoes, and cut into large pieces!. Remove the
margarine from the refrigerator so it can soften while the potatoes cook!.
Add 1 inch of water (and the 1/4 teaspoon salt if desired) to the
saucepan!. Cover and heat to boiling over high heat!. Add potato pieces!.
Cover and heat to boiling again!. Once water is boiling, reduce heat just
enough so water bubbles gently!.
Cook covered 20 to 25 minutes or until tender when pierced with a fork!.
The cooking time will vary, depending on the size of the potato pieces and
the type of potato used!. Drain potatoes in a strainer!.
Return the drained potatoes to the saucepan, and cook over low heat about
1 minute to dry them!. While cooking, shake the pan often to keep the
potatoes from burning, which can happen very easily once the water has
been drained off!.
Place the potatoes in a medium bowl to be mashed!. You can mash them in the
same saucepan they were cooked in if the saucepan will not be damaged by
the potato masher or electric mixer!.
Mash the potatoes with a potato masher or electric mixer until no lumps
remain!. Use a handheld potato masher for the fluffiest mashed potatoes!. If
using an electric mixer, do not mix too long; overmixing releases more
potato starch, and the potatoes can become gummy!. Add the milk in small
amounts, beating after each addition!. You may not use all the milk because
the amount needed to make potatoes smooth and fluffy depends on the type
of potato used!. Add the margarine, 1/2 teaspoon salt and the pepper!. Beat
vigorously until potatoes are light and fluffy!.
Makes 4 to 6 servings
++++++++++++++++++++
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker? Recipe!.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker?
cookbooks!. Because MasterCook and Betty Crocker? use different nutritional
analysis programs and different nutrient databases, variations in results
are expected!.
S(Internet Address):
"For more great ideas visit my Web site at: www!.bettycrocker!.com"
Copyright:
"? General Mills, Inc!. 1998!."
T(Cook):
"0:25"
Categories:
Chapter 5, On the Side, Potatoes, Side Dishes, Thanksgiving Dinner
Source
--
Servings/Yield
4 servings
Www@FoodAQ@Com
Mashed Potatoes
2 lbs!. potatoes (about 6 medium)
? cup margarine or butter (1/2 stick)
? teaspoon salt, if desired
? cup milk
? teaspoon salt
Dash pepper
Wash and peel the potatoes, and cut into large pieces!. Remove the
margarine from the refrigerator so it can soften while the potatoes cook!.
Add 1 inch of water (and the 1/4 teaspoon salt if desired) to the
saucepan!. Cover and heat to boiling over high heat!. Add potato pieces!.
Cover and heat to boiling again!. Once water is boiling, reduce heat just
enough so water bubbles gently!.
Cook covered 20 to 25 minutes or until tender when pierced with a fork!.
The cooking time will vary, depending on the size of the potato pieces and
the type of potato used!. Drain potatoes in a strainer!.
Return the drained potatoes to the saucepan, and cook over low heat about
1 minute to dry them!. While cooking, shake the pan often to keep the
potatoes from burning, which can happen very easily once the water has
been drained off!.
Place the potatoes in a medium bowl to be mashed!. You can mash them in the
same saucepan they were cooked in if the saucepan will not be damaged by
the potato masher or electric mixer!.
Mash the potatoes with a potato masher or electric mixer until no lumps
remain!. Use a handheld potato masher for the fluffiest mashed potatoes!. If
using an electric mixer, do not mix too long; overmixing releases more
potato starch, and the potatoes can become gummy!. Add the milk in small
amounts, beating after each addition!. You may not use all the milk because
the amount needed to make potatoes smooth and fluffy depends on the type
of potato used!. Add the margarine, 1/2 teaspoon salt and the pepper!. Beat
vigorously until potatoes are light and fluffy!.
Makes 4 to 6 servings
++++++++++++++++++++
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker? Recipe!.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker?
cookbooks!. Because MasterCook and Betty Crocker? use different nutritional
analysis programs and different nutrient databases, variations in results
are expected!.
S(Internet Address):
"For more great ideas visit my Web site at: www!.bettycrocker!.com"
Copyright:
"? General Mills, Inc!. 1998!."
T(Cook):
"0:25"
Categories:
Chapter 5, On the Side, Potatoes, Side Dishes, Thanksgiving Dinner
Source
--
Servings/Yield
4 servings
Www@FoodAQ@Com