half @ half
Mashed potatoes are mashed. Creamed potatoes are prepared with a cream sauce and are thinner than mashed potatoes... and creamier! It usually involves butter and heavy cream, or sometimes milk and flour. There are, of course, many different ways to prepare each, but they are texturally different. Whipped potatoes is another variation, and requires an electric mixer.
yes
You could add milk, or heavy cream, or butter, or sour cream.ORMix up some plain instant potatoes according to directions, except omit the salt. Add to the mashed potatoes and blend well.A number of ways - Add more raw potatoes having cooked these without salt and mash in for serving.Use low/no salt butter to cream the potatoe, add some milk to reduce the salt balance.
That depends on what you're substituting it in. If its baking, I wouldn't do it. Heavy cream has a much higher fat content, and will throw off a baking recipe. If you're just substituting it in mashed potatoes, or soup, or a sauce, I'd use it 1:1, one cup for one cup. You'll just end up with a richer tasting, smoother end product with better mouth feel, that's all.
No, cream and heavy whipping cream are not the same. Heavy whipping cream has a higher fat content than regular cream, making it thicker and better for whipping.
Potatoes, bacon, clams, and heavy cream.
If you want to make cream out of milk, it will be lighter and more delicate than if you made it out of heavy whipping cream. Heavy whipping cream is better suited for cakes and heavy desserts, while milk can be used for a lighter icing.
To make Omaha scalloped potatoes, you will need potatoes, heavy cream, butter, flour, garlic, and cheese. Slice the potatoes thinly and layer them in a baking dish with a mixture of cream, butter, flour, and garlic. Top with cheese and bake until the potatoes are tender and the top is golden brown. Enjoy your delicious scalloped potatoes!
Table cream and heavy cream are not the same. Table cream, also known as light cream, typically contains around 18-30% milk fat, while heavy cream (or heavy whipping cream) contains at least 36% milk fat. This difference in fat content affects their texture and how they can be used in cooking and baking, with heavy cream being better suited for whipping and creating rich sauces.
Heavy cream could be used for milk in cornbread, but the baked cornbread might be heavy and too dense, because of the high fat content of heavy cream. It would be better to thin the heavy cream with water to bring it closer to the consistency of milk before using it in cornbread.
The heavier the cream the better the ice cream will set. It is recommended to use heavy whipping cream. That is what I use and it works well.
No, table cream is not the same as heavy cream. Table cream has a lower fat content than heavy cream.