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.