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  • FIRST POST
    • Primrose
    • By Primrose 13th Mar 17, 8:21 AM
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    Primrose
    100 interesting ways to use potatoes !
    • #1
    • 13th Mar 17, 8:21 AM
    100 interesting ways to use potatoes ! 13th Mar 17 at 8:21 AM
    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!
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    Last edited by Former MSE Jessica; 04-04-2017 at 3:06 PM.
Page 1
    • MrsLurcherwalker
    • By MrsLurcherwalker 13th Mar 17, 8:28 AM
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    MrsLurcherwalker
    • #2
    • 13th Mar 17, 8:28 AM
    • #2
    • 13th Mar 17, 8:28 AM
    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.
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    • grunnie
    • By grunnie 13th Mar 17, 9:16 AM
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    grunnie
    • #3
    • 13th Mar 17, 9:16 AM
    • #3
    • 13th Mar 17, 9:16 AM
    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
    • By Prinzessilein 13th Mar 17, 9:37 AM
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    Prinzessilein
    • #4
    • 13th Mar 17, 9:37 AM
    • #4
    • 13th Mar 17, 9:37 AM
    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
    • By caronc 13th Mar 17, 10:55 AM
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    caronc
    • #5
    • 13th Mar 17, 10:55 AM
    • #5
    • 13th Mar 17, 10:55 AM
    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
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    • mcculloch29
    • By mcculloch29 13th Mar 17, 11:15 AM
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    mcculloch29
    • #6
    • 13th Mar 17, 11:15 AM
    • #6
    • 13th Mar 17, 11:15 AM
    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.
    Erma Bombeck, American writer: "If I had my life to live over again... I would have burned the pink candle, sculptured like a rose, that melted in storage." Don't keep things 'for best' - that day never comes. Use them and enjoy them now.
    • mcculloch29
    • By mcculloch29 13th Mar 17, 11:20 AM
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    mcculloch29
    • #7
    • 13th Mar 17, 11:20 AM
    • #7
    • 13th Mar 17, 11:20 AM
    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.
    Erma Bombeck, American writer: "If I had my life to live over again... I would have burned the pink candle, sculptured like a rose, that melted in storage." Don't keep things 'for best' - that day never comes. Use them and enjoy them now.
    • Primrose
    • By Primrose 13th Mar 17, 11:57 AM
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    Primrose
    • #8
    • 13th Mar 17, 11:57 AM
    • #8
    • 13th Mar 17, 11:57 AM
    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
    • By Primrose 13th Mar 17, 12:01 PM
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    Primrose
    • #9
    • 13th Mar 17, 12:01 PM
    • #9
    • 13th Mar 17, 12:01 PM
    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
    • By Prinzessilein 13th Mar 17, 1:23 PM
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    Prinzessilein
    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
    • By Prinzessilein 13th Mar 17, 1:32 PM
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    Prinzessilein
    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!)
    • Primrose
    • By Primrose 13th Mar 17, 4:10 PM
    • 7,471 Posts
    • 25,210 Thanks
    Primrose
    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.........
    Originally posted by Prinzessilein
    Oh my goodness! What a dilemma! As a keen veggie grower and composter I'm now going to be faced with a conflicting dilemma every time I'm faced with a sink full of potato peelings! But I must give this one a try.
    • pinkladyvenus
    • By pinkladyvenus 13th Mar 17, 8:28 PM
    • 200 Posts
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    pinkladyvenus
    potatoes pizza, slice potatoes thinly layer on a pizza tray over lapping slightly to form pizza base brush with oil and scatter chopped garlic bake for about 20 mins at gas 6 until potatoes are soft.

    Then treat as a normal pizza base, I layer mine with tomatoes, mushrooms, sweetcorn and cheese but you can use any pizza topping bake unto cooked.
    Sealed pot challenge member 437
    • elona
    • By elona 13th Mar 17, 8:50 PM
    • 10,952 Posts
    • 56,969 Thanks
    elona
    Don't forget you can scrub potato skins, dry and bake to make "crisps".

    Cranks had a recipe for Homity pie which was diced, boiled potato mixed with a little chopped and softened onion and garlic, mixed with a little milk to bind, spooned into a large pie tin or small individual ones that had been lined with shortcrust pastry and a little grated cheese on top, then baked. Nice hot or cold and great for a picnic or buffet.
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    • PasturesNew
    • By PasturesNew 13th Mar 17, 9:56 PM
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    PasturesNew
    They've been the backbone of my food for decades.... there's no end to what you could do, so, to avoid typing 100 paragraphs ..... I'll sit this one out and chirp in here and there as it progresses.
    • Fonque
    • By Fonque 16th Mar 17, 7:58 PM
    • 29 Posts
    • 95 Thanks
    Fonque
    Tartiflette. A delicious French recipe mainly involving potatoes, cheese and wine! All the good stuff then.

    About 1kg waxy potatoes
    bacon lardons or bacon bits
    400g cheese (Reblochon for the traditional version, I used some cheddar)
    Red onion
    250ml dry white wine
    garlic
    salt & pepper

    Parboil potatoes, let cool and cut into chunks. In a pan fry the onions and bacon and try not to eat it. Add the garlic and half of the wine. (When I cook with wine I sometimes like to add it to the food!). Reduce the liquid content by simmering for a bit. Put half of the potates in a buttered ovenproof dish, Scatter half the bacon/onion mix on along with half the cheese (grated/cut into small pieces) Season to taste, add rest of potato with bacon/onion mix and cheese. Bung into oven for 30-40mins at GM5/6.

    You can make this extra indulgent by using cream fraiche/double cream and milk. MMmmm
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    • katkin
    • By katkin 16th Mar 17, 8:06 PM
    • 650 Posts
    • 7,141 Thanks
    katkin
    What about Scottish macaroons That sweet treat made with tatties

    http://madaboutmacarons.com/2014/12/scottish-macaroon-bar-snowballs/
    • pinkladyvenus
    • By pinkladyvenus 16th Mar 17, 9:04 PM
    • 200 Posts
    • 372 Thanks
    pinkladyvenus
    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 Originally posted by Prinzessilein
    Make the above then fry a chopped onion to soft add a tin chopped tomato and drop in the potato dumplings cook for 10 to 15 minutes until the sauce thickens and the dumplings are cooked.

    Put in an oven proof dish sprinkle grated cheese over the top and grill to cheese is melted serve with a crispy salad.
    Sealed pot challenge member 437
    • JackieO
    • By JackieO 17th Mar 17, 8:39 AM
    • 14,770 Posts
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    JackieO
    duchesse potatoes they freeze quite well .I seem to remember years ago making something at housecraft (now there is an old-fashioned name for cooking at school) called potato cheese balls which I think were round balls of mash dipped in seasoned flour, egg, and grated very hard cheese (possibly parmesan ) and then cooked on a roasting tray in the oven Tasted lovely as well, I'll have to scour the internet to see if I can find the recip
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    • mardatha
    • By mardatha 17th Mar 17, 11:04 AM
    • 13,787 Posts
    • 127,495 Thanks
    mardatha
    I love duchesse potatoes, only learned how to make them recently and love doing them
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