The dumbest tater question
March 25, 2018 5:46 PM Subscribe
What does one person do with 5lbs of (Yukon gold) potatoes that she.. accidentally cooked? My intention was to parboil them and freeze some for roasting later, but I lost track of time and now they're very cooked to the point of falling apart, and my feeling is that they will not hold up well to tossing in oil and roasting at this point. The only thing I can think of is mashed potatoes, but I don't actually like them very much. Any other ideas?
Best excuse ever for Irish potato bread!
posted by warriorqueen at 5:51 PM on March 25, 2018 [1 favorite]
posted by warriorqueen at 5:51 PM on March 25, 2018 [1 favorite]
Baked potato soup. Ham and potato casserole.
posted by slagheap at 5:53 PM on March 25, 2018 [1 favorite]
posted by slagheap at 5:53 PM on March 25, 2018 [1 favorite]
Mashed potato croquettes.
Potato gnocchi.
posted by needled at 6:01 PM on March 25, 2018 [7 favorites]
Potato gnocchi.
posted by needled at 6:01 PM on March 25, 2018 [7 favorites]
Make a Shepard pie (can be made vegan/vegetarian). Yes they are still mashed potatoes but hopefully blending them with the other ingredients will make them more palatable for you.
posted by saucysault at 6:01 PM on March 25, 2018 [3 favorites]
posted by saucysault at 6:01 PM on March 25, 2018 [3 favorites]
Potato and leek soup? You can probably freeze the potatoes until you get some leeks.
posted by kjs4 at 6:13 PM on March 25, 2018 [5 favorites]
posted by kjs4 at 6:13 PM on March 25, 2018 [5 favorites]
-Gnocchi
-Filling for vegetable samosas
-Creamy potato salad
-Potato croquettes
-Creamy potato bacon soup
posted by AppleTurnover at 6:21 PM on March 25, 2018
-Filling for vegetable samosas
-Creamy potato salad
-Potato croquettes
-Creamy potato bacon soup
posted by AppleTurnover at 6:21 PM on March 25, 2018
Tortilla filler of potato, pasilla chile, and cheddar cheese.
posted by effluvia at 6:31 PM on March 25, 2018 [1 favorite]
posted by effluvia at 6:31 PM on March 25, 2018 [1 favorite]
Homemade gnocchi is amazing. I think you need a potato ricer, but possibly not.
posted by computech_apolloniajames at 6:49 PM on March 25, 2018
posted by computech_apolloniajames at 6:49 PM on March 25, 2018
If it were me, I might just freeze whatever I couldn't eat right now in reasonable portions, plant some dill outside, and when it was ready serve hot potato, cut up into nice-sized slightly mooshy wedges, with olive oil, salt, and dill.
Note: dill grows fast, and butterflies like it. People like it too.
posted by amtho at 6:56 PM on March 25, 2018 [3 favorites]
Note: dill grows fast, and butterflies like it. People like it too.
posted by amtho at 6:56 PM on March 25, 2018 [3 favorites]
Lefse!
posted by lorimt at 7:24 PM on March 25, 2018 [1 favorite]
posted by lorimt at 7:24 PM on March 25, 2018 [1 favorite]
CHOWDAH
posted by The Underpants Monster at 7:27 PM on March 25, 2018
posted by The Underpants Monster at 7:27 PM on March 25, 2018
Gnocchi for sure. Also there's a wonderful veggie kofta recipe I've got that uses mashed taters as a binder that I'd be happy to share with you.
posted by dbx at 8:08 PM on March 25, 2018
posted by dbx at 8:08 PM on March 25, 2018
tattie scones
are what overboiled potatoes are for.
Toast 'em. Have 'em with baked beans. Have 'em with a fried egg. Have 'em with a lorne sausage and a fried egg in a roll.
Have 'em with honey. Have 'em plain.
they are the best
posted by scruss at 8:20 PM on March 25, 2018 [1 favorite]
are what overboiled potatoes are for.
Toast 'em. Have 'em with baked beans. Have 'em with a fried egg. Have 'em with a lorne sausage and a fried egg in a roll.
Have 'em with honey. Have 'em plain.
they are the best
posted by scruss at 8:20 PM on March 25, 2018 [1 favorite]
Response by poster: Quick question for all the gnocchi-recommenders: is a potato ricer really, truly necessary? I could pick one up at Canadian Tire for like 12 bucks but my kitchen drawer space is really limited. The only potato-mashing implement I currently own is a fork.
mmm taters
posted by btfreek at 8:23 PM on March 25, 2018
mmm taters
posted by btfreek at 8:23 PM on March 25, 2018
Refried mashed potatoes!
posted by Calzephyr at 8:34 PM on March 25, 2018 [2 favorites]
posted by Calzephyr at 8:34 PM on March 25, 2018 [2 favorites]
In my house, 5 pounds of YG potatoes = breakfast and suppers for a few days with NO regrets. In addition, cooked and cooled potatoes are rich in resistant starch, so no need to fear about blood sugar spikes.
- If you're scrambling or frying eggs and veggies, add some potato to the skillet.
- Roughly chop some potatoes, add drained yogurt/Greek yogurt, salt, pepper, dill weed, maybe a little olive oil. Instant and healthy potato salad!
- Got cabbage? Cook it tender crisp, then reheat and smash some potatoes with whatever you use to mash them (yogurt, butter, milk, whatever) and combine for easy colcannon. (On preview: sure, a fork will work. No need to be delicate.)
- Faux curry: cook appropriate spices in hot oil to develop the flavour, add some garlic and ginger if you have them, then put potatoes in the pan and shove them around while reheating. You can add some cooked peas as well.
- Raghavan Iyer has a whole book on making potatoes do glorious things: this interview will give you a start. This one looks AMAZING:
posted by maudlin at 8:35 PM on March 25, 2018 [7 favorites]
- If you're scrambling or frying eggs and veggies, add some potato to the skillet.
- Roughly chop some potatoes, add drained yogurt/Greek yogurt, salt, pepper, dill weed, maybe a little olive oil. Instant and healthy potato salad!
- Got cabbage? Cook it tender crisp, then reheat and smash some potatoes with whatever you use to mash them (yogurt, butter, milk, whatever) and combine for easy colcannon. (On preview: sure, a fork will work. No need to be delicate.)
- Faux curry: cook appropriate spices in hot oil to develop the flavour, add some garlic and ginger if you have them, then put potatoes in the pan and shove them around while reheating. You can add some cooked peas as well.
- Raghavan Iyer has a whole book on making potatoes do glorious things: this interview will give you a start. This one looks AMAZING:
There’s one recipe where I take red boiling potatoes and boil them whole. When they’re done, I put them on a cutting board and just smash it down flat with a chef’s knife. It flattens out. Then I put them in the oven to recrisp it with a little bit of oil brushed on both sides. I baste it with a paste of red chiles and malt vinegar and garlic and cinnamon. I keep brushing it and you get this amazing burst of these flavors. That’s a technique that yields a crispy interior and a nice, creamy interior.I need to try out his Mojito potato salad, too.
posted by maudlin at 8:35 PM on March 25, 2018 [7 favorites]
You don't need a potato ricer to make gnocchi, the way I make it is mixed with some flour and rolled into balls then flatten slightly.
posted by ellieBOA at 10:34 PM on March 25, 2018
posted by ellieBOA at 10:34 PM on March 25, 2018
take a couple cups of cooked potatoes, mix in a beaten egg, salt, pepper, chives and cook in a waffle iron.
posted by plinth at 5:57 AM on March 26, 2018
posted by plinth at 5:57 AM on March 26, 2018
I am not from Peru, so can’t vouch for the quality of this recipe, but causa is a wonderful cold potato dish that can be made with almost any ingredients. It is commonly made with chicken or tuna and avocado. So tasty, and they know their way around a potato in Peru.
posted by eulily at 5:58 AM on March 26, 2018
posted by eulily at 5:58 AM on March 26, 2018
Papas con huevos!
posted by fiercecupcake at 7:44 AM on March 26, 2018 [1 favorite]
posted by fiercecupcake at 7:44 AM on March 26, 2018 [1 favorite]
In my childhood there was a recipe for chocolate dipped Easter egg candies with the center having cooled mashed potatoes as part of the filling. “Potato candy” might be the search term. You can give them as gifts to those who celebrate the holiday, or just want a sweet.
posted by childofTethys at 10:33 AM on March 26, 2018
posted by childofTethys at 10:33 AM on March 26, 2018
Potato Candy. Or a potato bread or rolls of some kind.
* on edit - Jinx childofTethys *
posted by Ashwagandha at 10:41 AM on March 26, 2018
* on edit - Jinx childofTethys *
posted by Ashwagandha at 10:41 AM on March 26, 2018
I'm also seeing now there's a recipe for Chocolate Cake that uses a cooked potato, though I can't vouch personally as to the results (I have made and loved panellets before, though I suppose not everyone would like them...mm).
posted by ifjuly at 11:07 AM on March 26, 2018
posted by ifjuly at 11:07 AM on March 26, 2018
I have made this chocolate fudge recipe and it is divine. (This adaptation looks simpler.)
posted by ApathyGirl at 2:41 PM on March 26, 2018
posted by ApathyGirl at 2:41 PM on March 26, 2018
I've made the chocolate cake ifjuly mentions and it was good. I don't remember it being potato tasting at all and made it because I was trying to use up mashed potatoes (but not five lbs worth). I often used boiled potatoes with mixed veg as a filling for enchiladas or empanadas. Never heard of panellets before but I'd vote for that recipe in a hot second!
posted by perrouno at 8:22 PM on March 26, 2018
posted by perrouno at 8:22 PM on March 26, 2018
perrouno, your mention of how good mashed potato works as a filling (yay empanadas!) reminds me, I love love LOVE potato tacos. They always sound strange and unbalanced at first to me, a weird private pleasure like spaghetti sandwiches or something, but then when I make them I always devour them and go "ohhhh right, this is brilliant!"
My method's been pretty much to take boiled and mashed potatoes and mix with some chopped onion, cumin, salt and pepper and spread out on a baking sheet, drizzle with olive oil, and roast in a hot (400F or so) oven until there's a nice crispy exterior (my vague understanding is it's more traditional to go the other way, roast then mash, but this way is strangely, uniquely delicious!). I use that to fill tortillas and dress with ice cold shredded or chopped greens, an (unusual/unorthodox I know, but I found delicious) italian-style salsa verde (ingredients below, just whisk well and let sit at least 30 minutes first to let flavors meld), queso fresco or crema if I had any, and green chile sauce.
salsa ingredients:
6 Tablespoons olive oil
3 Tablespoons capers, drained and coarsely chopped
2 Tablespoons fresh Italian parsley, finely chopped
2 medium cloves garlic, pressed or minced
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon finely grated lemon zest
1/8 teaspoon kosher salt
1 pinch red pepper flakes
Time for a potato party, I suppose. Hee.
posted by ifjuly at 7:48 AM on March 27, 2018
My method's been pretty much to take boiled and mashed potatoes and mix with some chopped onion, cumin, salt and pepper and spread out on a baking sheet, drizzle with olive oil, and roast in a hot (400F or so) oven until there's a nice crispy exterior (my vague understanding is it's more traditional to go the other way, roast then mash, but this way is strangely, uniquely delicious!). I use that to fill tortillas and dress with ice cold shredded or chopped greens, an (unusual/unorthodox I know, but I found delicious) italian-style salsa verde (ingredients below, just whisk well and let sit at least 30 minutes first to let flavors meld), queso fresco or crema if I had any, and green chile sauce.
salsa ingredients:
6 Tablespoons olive oil
3 Tablespoons capers, drained and coarsely chopped
2 Tablespoons fresh Italian parsley, finely chopped
2 medium cloves garlic, pressed or minced
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon finely grated lemon zest
1/8 teaspoon kosher salt
1 pinch red pepper flakes
Time for a potato party, I suppose. Hee.
posted by ifjuly at 7:48 AM on March 27, 2018
Pierogies!!!
posted by 2soxy4mypuppet at 10:19 AM on March 27, 2018 [1 favorite]
posted by 2soxy4mypuppet at 10:19 AM on March 27, 2018 [1 favorite]
My great-uncle used to make those chocolates with potato-based filling. Delicious.
posted by The Underpants Monster at 10:31 AM on March 27, 2018
posted by The Underpants Monster at 10:31 AM on March 27, 2018
Mashed potato cookies or bannock bread. And yes, my grandmother's potato donuts, as already linked to above. I keep a box of instant mashed potatoes on hand specifically so that I can make these three recipes!
posted by orange swan at 4:59 PM on March 27, 2018 [1 favorite]
posted by orange swan at 4:59 PM on March 27, 2018 [1 favorite]
Response by poster: Wow, so many great recipes here! Almost makes me want to go out and buy (and overcook) another bag of potatoes ;)
What I ended up doing:
- Picked out the most intact pieces and roasted them as I originally intended
- Mooshed the rest with some butter, seasonings and thawed frozen spinach for faux-colcannon
- The next day, mixed leftover colcannon with cheese and sauteed onions for pierogi filling, filled and froze 15 bajillion pierogi, STILL had leftover filling
- The next day, mixed the leftover filling with an egg and some flour and fried up some delicious potato pancakes
I had to prioritize ideas that would work well with skin-on, already-smooshed potatoes, but I will definitely be returning to these answers for ideas in the future! The idea of making sweets with potatoes has never occurred to me and my mind is blown.
posted by btfreek at 1:52 PM on March 30, 2018 [5 favorites]
What I ended up doing:
- Picked out the most intact pieces and roasted them as I originally intended
- Mooshed the rest with some butter, seasonings and thawed frozen spinach for faux-colcannon
- The next day, mixed leftover colcannon with cheese and sauteed onions for pierogi filling, filled and froze 15 bajillion pierogi, STILL had leftover filling
- The next day, mixed the leftover filling with an egg and some flour and fried up some delicious potato pancakes
I had to prioritize ideas that would work well with skin-on, already-smooshed potatoes, but I will definitely be returning to these answers for ideas in the future! The idea of making sweets with potatoes has never occurred to me and my mind is blown.
posted by btfreek at 1:52 PM on March 30, 2018 [5 favorites]
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posted by lovecrafty at 5:50 PM on March 25, 2018 [6 favorites]