100 interesting ways to use potatoes !

Primrose · 13 March 2017 at 9:21AM

All your suggestions here please.
Hopefully lots of people will have some interesting and inspirational ideas.

Kicking off with:

Use surplus dry herb stuffing in mashed potatoes. Shape into rissoles and fry in shallow fat until crispy brown on both sides.

If you haven’t already, join the forum to reply! [purplesignup][/purplesignup]

[Deleted User] · 13 March 2017 at 9:28AM

Make potato cakes with leftover mashed potato by adding plain flour and seasoning and making it into a stiff dough. Roll out to 1/3 inch thickness and cut into pieces with a cutter then cook in a heavy based pan/on a griddle until the first side is golden brown then flip over and cook the second side until it is 'flecked'. Nice hot as part of breakfast and nice cold with cheese or with soup.

grunnie · 13 March 2017 at 10:16AM

I look forward to reading all the ideas on this thread. We have a huge garden and I grow 10 different varieties of potatoes and am always on the lookout for new recipes. Tattie soup anyone?

Prinzessilein · 13 March 2017 at 10:37AM

Potato dumplings!

500g potatoes
a good pinch salt
150g cornflour
1/8 litre VERY hot milk
1 1/2 tsp baking powder
(plus optional 'filling' see end of recipe)

Boil potatoes in their skins, peel whilst still warm and mash/sieve the flesh. Mix the flesh with the salt and the cornflour. Stir in the milk (it does need to be hot!) Leave the mixture until it cools (it will also thicken). Add the baking powder. With floured hands form into dumplings. Cook in boiled water - when ready they rise to the top...serve with soup or stew...or with meat and veg....personally, I yum these up with liver and bacon

These are very nice with a little 'secret' inside...before cooking you simply press a little 'something' into the middle of the dumpling (when you 'form' them) ....two favourites are a small piece of crispy bacon or a little garlicky crouton.

caronc · 13 March 2017 at 11:55AM

Hasselback potatoes https://realfood.tesco.com/recipes/hasselback-potatoes.html
Jansson's temptation http://www.deliciousmagazine.co.uk/recipes/janssons-temptation/

Another favourite here is eggs baked in mash, spoon mash into a casserole dish or individual ramekins making hollows, break and egg into each hollow, sprinkle grated cheese over the top and bake for 15 mins. Lovely with buttered spinach

mcculloch29 · 13 March 2017 at 12:15PM

Jack Monroe recommends tinned potatoes as a great moneysaver, and if you get them from A!di or Lid! they are.
I now use tinned potatoes in onion, bacon and potato hotpot.
1 tin potatoes
1lb sliced onions
450g cooking bacon
Pint of cheese /white sauce.
Chop up the bacon (cooking bacon, natch), finely slice the onion and potatoes, place in seasoned layers in a casserole and cover in cheese or white sauce.
I had the previous problem of the thinly sliced potatoes taking ages to cook in the sauce and still being very firm in the middle of the slice. That's even with using a food processor.

A way of making instant mash edible is to turn it in to Duchesse potatoes. Mix in some grated cheese and bake dollops of the mash on a baking tray for 25 minutes in the oven. My children referred to them as 'potato plops' when small.

mcculloch29 · 13 March 2017 at 12:20PM

Another use of tinned potatoes:
1 250g pack smoked mackerel fillets, skinned.
1 large tin potatoes
2 tbsps made mustard (any type) /horseradish sauce.
1 pack sage and onion stuffing, not made up

Drain potatoes, and place with mustard, mackerel fillets and 2/3rds of the dried stuffing in a food processor. Buzz until a thick pate is formed. Form in to thick cakes (I can make 4 large ones with this amount) and dust with the remaining stuffing rather than breadcrumbs. Bake for 25 mins in a hottish oven.

Edit: Going to try the first post of including stuffing in with mash to make potato cakes as well, as it does taste good in the fish cakes.

Primrose · 13 March 2017 at 12:57PM

Cook extra potatoes when making mash.
Reserve the surplus
Fry up some chopped onions, sliced mushrooms & chopped bacon and stir into the mash. (The fat from these should help bind the mash but you can add a knob of butter if necessary).

Put into a shallow dish , sprinkle some grated cheese on top and bake in the oven until crispy. You can also add grated cheese into the mixture to make it more tasty.

You can also add fried onions, mushrooms & bacon to concanon mixture (mash & chopped greens) to add more flavour for a supper dish.

Primrose · 13 March 2017 at 1:01PM

I expect most people know that you can partially cook jacket potatoes in a microwave first and then finish them off in the oven if you like that crispy skin effect which comes with old fashioned baked potatoes before microwaves were invented.

this greatly reduces the cooking time, saves fuel and the crispy skin makes the potato more desirable to eat.

Prinzessilein · 13 March 2017 at 2:23PM

Another recipe from the family books!...'Plinzen' (sort of potato cakes/pancakes/blinis!)

Equal weight of raw potatoes (peeled) and peeled-and boiled potatoes
Egg for binding.
salt/pepper
onions if you like.
Oil for frying.

Grate the raw potatoes and then give a good rinse (to remove the surface starch)...pat dry.
Mash up the cooked potato with a fork.
Combine the two sorts of potato and mix together with the egg.
(add chopped/grated onion if using).
Season.
Fry as small 'pancakes'/potato cakes.

Delicious with bacon and a good dollop of apple-mousse!(thick apple sauce/puree)

Prinzessilein · 13 March 2017 at 2:32PM

And an idea from my Omi (gran) from war times...which Mum has done in modern times....

This is an interesting way to use up the potato skins you might have left from the other recipes I have posted here!!!!

Obviously, you want the skins to have been washed/scrubbed clean before peeling!

So...potato skin 'cookies'
potato skins (raw!)
egg and maybe a splash of milk
jam
oil or similar for greasing a griddle pan/baking stone

Place the peeling onto a baking sheet and place in a warm oven to dry out...you want them to get REALLY dry and brittle!
Now let them cool slightly and using your fingers 'crumble' the skins - they should crumble up into little dry flakes.
Mix the flakes with a little egg and a drop of milk of liked.
You want a dropping consistency.
Heat up a greased griddle and drop spoonfuls of the mixture on to it...flatten them a little and turn so that they brown on both sides.
Serve with a blob of jam on top.

(Omi used beetroot 'jam'...but any flavour works!)

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100 interesting ways to use potatoes !

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