Comments on: Who’s Afraid of Mashed Potatoes?

By: smsb

smsb — Mon, 11 May 2009 04:15:00 +0000

Oh MUCH better than dried onion soup mix. These are called Frizzled Onions or Tobacco Onions. From the explanation below: Thinly slice a halved, peeled onion, heat about 1/2-inch of vegetable oil in a saute pan until it sizzles brightly when you flick a drop of water on it, and then add about 1/4 of the onions at a time and stir a little while frying them just until golden-brown. Don’t take so far that they taste burnt. Remove with a slotted spoon and put on layers of paper towels to drain. Continue with the remainder of the onions. If you’re lucky, you may be able to keep a small handful of these away from those who insist on eating them as quickly as they are fried.

By: Phyllis Munro

Phyllis Munro — Sat, 09 May 2009 12:51:01 +0000

What is the topping for the potatoes? In the photo it looks as though they are topped with a dried onion mix? Please share.

By: alfreda woldike

alfreda woldike — Wed, 04 Mar 2009 14:23:48 +0000

I have lost a recipe that included mashed potatoes chocolate & dried fruit made into a mold and served with cream, do you know of it? I hesitate to experimetn as quantites are vital.

By: Kate

Kate — Thu, 22 Jan 2009 01:13:36 +0000

My goodness, that simple? Thank you! I can surely wait for the pic display which I’m sure will be lovely.

By: sms bradley

sms bradley — Wed, 21 Jan 2009 03:39:06 +0000

Thank you, Kate! I meant to do a quick post on Frizzled Onions (also called Tobacco Onions) and instead got side-tracked on the Ultimate Chocolate Pudding research and testing for LunaCafe’s February All Chocolate All Month. I’ll try to get this posted with prep pictures. Basically though, in case you can’t wait, thinly slice a halved, peeled onion, heat about 1/2-inch of vegetable oil in a saute pan until it sizzles brightly when you flick a drop of water on it, and then add about 1/4 of the onions at a time and stir a little while frying them just until golden-brown. Don’t take so far that they taste burnt. Remove with a slotted spoon and put on layers of paper towels to drain. Continue with the remainder of the onions. If you’re lucky, you may be able to keep a small handful of these away from those who insist on eating them as quickly as they are fried.

By: Kate

Kate — Mon, 19 Jan 2009 20:39:24 +0000

Fantastic. Simple question though … how does one get the incredibly crispy, brown onion strings? Olive oil? Butter? Skillet? or Oven?

By: sms bradley

sms bradley — Sat, 10 Jan 2009 19:46:40 +0000

Thank you, AZilea! If you love gorgonzola, you can add even more than is specified in the recipoe. MauiJim doesn’t like any of the blue cheeses, so I purposely used a small amount so that he might not notice. Of course, he DID notice — but grumbled only a little

By: aZilea

aZilea — Sat, 10 Jan 2009 18:31:43 +0000

this looks sooooo goooood! i am a big big lover of mashed potatoes and have tried mashing them with yams but never with gorgonzola. i bet it tastes great! am going to give it a try next time i go to the store! thank u for sharing!