Anyone have any ideas on how to make good Mashed Potatoes (Lumpless) or Cranberry Sauce?

Question

It's for next year's Thanksgiving

Answer 1

Hello Alex Lee,
Both of your questions are addressed in a special way at the sources listed below. Check it out for quality recipes you can enjoy forever.

Answer 2

I don't add anything to my potatoes when mashing since there are 4 health related diets in my family and they are all different. I wash my russett potatoes, rub with oil and sprinkle with garlic and pepper, wrap each potato in foil and bake 45 minutes at 450 degrees. unwrap the potatoes and squeeze through a ricer. They come out light and fluffy ready for everyone to add what they want with no lumps and no peeling. The peel comes off in the ricer.

My cranberry sauce is made with 1 bag cranberrys, 1 granny smith apple, 3/4 cup water, 1/2 cup splenda or sugar, 1/2 cup blood orange juice, 1 tsp. each cinnamon and clove, 1/2 tsp. chipotle powder. Bring berries, water, sugar, juice and apple to a boil and reduce to a slow boil until the berries pop. Simmer 10 minutes more to reduce liquid. Remove from heat and stir in remaining ingredients. Let cool and place in a blender to make a smooth sauce or leave for a whole sauce. I like to blend half of the mixture for the texture I like

Answer 3

This is my favored but below is a link for many more.
jellied apple cranberry sauce

Gourmet | November 1992

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recipe
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reviews (5)
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my notes

Servings: Serves 8.
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Ingredients
a 12-ounce bag of cranberries, picked over
2 large Granny Smith apples (about 1 pound)
1 cup dry white wine
1 1/2 cups sugar
mint sprigs for garnish
Preparation
In a large saucepan combine the cranberries, the apples, chopped coarse (not peeled or cored), the wine, and the sugar, bring the mixture to a boil, stirring, and simmer it, covered, stirring occasionally, for 15 minutes. Simmer the mixture, uncovered, stirring occasionally, for 20 to 25 minutes more, or until it is very thick and is reduced to about 3 cups. Force the mixture through a food mill fitted with the fine disk into a bowl, spoon it into an oiled 3- to 4-cup decorative mold, and chill it, covered, overnight. Run a thin knife around the edge of the mold and dip the mold into warm water for 10 seconds. Invert the mold onto a serving plate and garnish the cranberry sauce with the mint sprigs.

Answer 4

this cranberry sauce is a huge hit! it sounds different, but if you try it you wont be sorry!

Blue Cranberry Sauce

INGREDIENTS
1 (12 ounce) package fresh cranberries
1 cup water
1/2 cup white sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 pint fresh blueberries

DIRECTIONS
Wash and pick over cranberries. Place in a medium saucepan with water, and sugar. Bring to a boil, reduce heat, stir and simmer for 10 minutes or until cranberries burst.
Slightly mash the cranberries with the back of a wooden spoon to insure all skins are broken. Add the cinnamon, nutmeg and allspice. Mix well.
Remove from heat and mix in the blueberries (don't be afraid to break a few, but don't over mash either). The sauce will thicken as it cools.
Transfer to a bowl, cool slightly and place plastic wrap directly on top of sauce to cover. Refrigerate until chilled.

Answer 5

I have a very simple but delicious cranberry sauce recipe...
A one pound bag of fresh cranberries, one cup water, and one cup granulated sugar and 2 tablespoons OJ. Boil together until cranberries pop.

For Mashed potatoes to be lump free prepare as normal then "mash" them using a hand mixer until smooth!

Answer 6

Get a food mill for the potatoes. It's a bit bigger than a ricer. You just drain your cooked taters right into it,set it over your pot or bowl & turn the handle. After that just add your butter & milk/cream/sour cream...whatever suits your fancy & stir to combine. No mixer needed.

You can get one for about $20-35 depending on where you get it & the brand. It really is a good investment.

Most of them nowadays have interchangable plates from smooth to coarse. (Think cheese grater/food processer) You can also use it to remove seeds from tomato sauce & such.

The cranberry sauce with the blueberries sounds good... I'm going to try that one @ Christmas.

Answer 7

Everyone I have made this cranberry sauce for loves it. The original recipe called for 3 cups of sugar, which seemed like too much since I like the tartness of cranberries. You could always adjust the sugar for your tastes:

Apple-Orange Cranberry Sauce

1/2 orange
1 tart apple (Granny Smith, Pippin or Macintosh)
3 cups fresh cranberries
1 1/4 cups sugar
1/2 tsp. cinnamon
1/4 tsp. ground cloves

Squeeze juice from orange and set aside. Remove membrane from inside of orange peel and discard. Cut orange peel into small dice.

Put into saucepan with 2 cups water, bring to a boil, and cook for 10 minutes. Drain and set aside to cool.

Peel, quarter and core the apple, then chop into small pieces. Place in saucepan.

Add to apples along with diced orange peel, orange juice, sugar, cinnamon and cloves.

Bring to a boil, reduce the heat to a simmer and cover partially.

Simmer gently, stirring occasionally, until sauce has thickened, apple is tender and cranberries have burst, about 10 to 15 minutes.

Transfer to bowl and let cool before serving.

Enjoy!!

Answer 8

anyone else make mashed potatoes with sour cream??? i cook the potatoes drain, put in bowl with some butter, hot milk (small amount. start with a little then add as desired) sour cream, salt and pepper. i use a hand held mixer slow at first then on high to make it fluffy. my boyfriend loves this!!!! you can also get a shallow dish, smooth the mashed potatoes on bottom of pan and to with shredded cheese, heat till cheese is melted, add green onions and bacon pieces. its like a baded potato casserole. perfect when the man has friends over for a bbq!

Answer 9

well here is this realyy good recipie for mashed potatoes:
4 potatoes
3 tbls of butter
5 tbls of hot milk
salt and pepper for flavoring

1)cut the potatoes into 4s and add water and salt and boil until tender then drain
2)warm the milk until hot
3)in a bowl add the potatoes, butter, nd hot milk and with a hand mixer blend untill smooth and fluffy and add salt and pepper until u feel their well seasond

have fun :)

Answer 10

for lump-less mashed potatoes use a ricer for the cranberry sauce use cranberry's and cranberry juice strain Berry's after they bust open ( make sure to bloom you gelatin in cool juice) after strained and gelatin in hot juice and mold.