Comments on: Spud Sunday: Chef du Cream Cheese

By: Daily Spud

Daily Spud — Thu, 28 Jan 2010 21:14:23 +0000

Tangled Noodle: ah yes, a gent indeed and he certainly has a way with Philadelphia, that’s for sure; now, how was that cream cheese mash for you? :)

Sophie: thank you as always – glad you enjoy the stories (and the recipes :) – it’s great to be able to share both!

gastroanthropologist: Sorry to have missed you too – will manage to meet up one of these days… Meanwhile, I have now had a chance to try that Irish cream cheese and it is even richer and creamier than Philly (in fact I wish I had some pepper jelly to go with it right now). I’ll have to make sure I don’t eat it all before I get a chance to cook something with it!

By: gastroanthropologist

gastroanthropologist — Wed, 27 Jan 2010 19:00:06 +0000

Cream cheese with potatoes – another match made in heaven! Philadelphia cream cheese (the full fat version) is my favorite (american) cream cheese brand…I think the water content is lower than some of the others, making it more rich. My uncle used to make these kitchen sink potatoes which included ranch dressing, mayo, and cream cheese…sounds kind of gross, but they were actually really tasty – the cream cheese makes all the difference.
A block of soft cream cheese with pepper jelly poured on top is also a delicious dip for crackers!

So looking forward to what you might do with the Irish cream cheese! Sorry, I missed you in London again.

By: Sophie

Sophie — Tue, 26 Jan 2010 09:26:15 +0000

Indeed, you go to these wonderful events & tell us about it!! I so love reading such great stories,..You so write with enthousisasm & fun!

This special mash is something for me! I so love it!! Thanks for another grand recipe, my friend!

By: Tangled Noodle

Tangled Noodle — Tue, 26 Jan 2010 04:21:45 +0000

Chef Dundon sounds like a gem, not only for his delicious creativity with Philly cream cheese but the charm and graciousness you described. Now, as for this cream cheese mash – I have the CC and the taters. I know what’s for dinner tomorrow!

By: Daily Spud

Daily Spud — Tue, 26 Jan 2010 00:11:38 +0000

sippitysup: If it serves as additional inspiration for you, then I will happily keep on attending such events :) Meanwhile, I cannot wait to see the Sippity Sup take on neeps and tatties!

jenn: yep, cream cheese is not just for bagels :)

adel: Gosh I love the sound of cotton light Japanese cheesecake – even if I don’t know exactly what it’s like! Am now doubly curious to know what a Japanese cheesecake entails…

OysterCulture: To answer your question, no, I don’t think it gets much better than that :) And the cream cheese mash is indeed sinfully good. I just polished off the last of it this evening, accompanied by added lemon zest and a piece of baked salmon. I miss it already!

Natasha: As OysterCulture said, it’s great to sit back and have a top chef go to work on an ingredient like that :) And the cream cheese undoubtedly works well with potatoes, no question about that.

Katrina: …and it was so lovely to be able to drop in and have some of your borsch – think I’ll be adding chili to mine next time :) Meanwhile, the Caledonian cream sounds like an excellent way to use some of that whiskey – I might have to make some myself, seeing as it also involves cream cheese! And Bluehost is the name of the hosting company you were asking about, btw.

By: Katrina

Katrina — Mon, 25 Jan 2010 20:18:42 +0000

and I had been asking if you were getting invited to some freebie events – should have been reading your blog more promptly!;)

lovely lovely to see you the other day – and fed you with some of my chillified borsh. am seriously considering making Gastroanthopologist’s Caledonian Cream recipe with your wonderful gift;)

p.s. what was the name of the company you use for hosting again? sorry, was too busy chopping things up when asking!

By: Natasha - 5 Star Foodie

Natasha - 5 Star Foodie — Mon, 25 Jan 2010 18:13:40 +0000

How fun to sample all those scrumptious cream cheese creations! And I love the idea of cream cheese mashed potatoes!

By: OysterCulture

OysterCulture — Mon, 25 Jan 2010 16:44:18 +0000

Sounds like a wonderful event – someone else is cooking a world class meal, you get wined and dined and reduced to a state of bliss and you do not have to do the dishes. Honestly, does life get better?

Cream cheese is such a versatile product, and really its attraction to spuds should be legendary – that’s a blissful marriage to be sure. Your cream cheese mash looks sinfully good. Sinful as I know I’d be gluttonous in consuming it.

By: adel

adel — Mon, 25 Jan 2010 13:18:55 +0000

cream cheese is really versatile, i like it in my mashed too. and it’s also wonderful for making cotton light Japanese cheesecake.

By: sippitysup

sippitysup — Mon, 25 Jan 2010 02:43:05 +0000

I agree with GREG too. GREG