How many things can you do with potatoes.

muddled_midget

My fave comfort food is cheese and potato pie with loads of grated cheese in the mash, and then topped with more cheese, leeks, mushrooms and sliced cherry tomatoes and put under the grill. But if I had 3kg of potatoes, I would probably just have a huge bowl of really buttery mashed potato... :rolleyes:

HOLsale

ok i'm posting the potato refrigerator dough recipe because, you can make some mash for whatever reason and use up some potatoes that way, then of course you make a bit extra so you can make this dough

then you use this dough throughout the week to make pizza bases, stromboli (roll out in large rectangle, spread meat/veg/sauce mix in then roll up and bake mmmm) even cinnamon rolls (pudding!) etc

i know what it's like to get buried beneath the organic box potatoes, it happened to me alot (had to quit my box sadly, moneys too tight right now) i was giving potatoes away on freecycle once a month for awhile there!

Potato Refrigerator Dough

1 tbsp dry yeast (or 1pkt)
1 1/2 C warm water (lukewarm)
1C Unseasoned mashed potato
2/3 C Sugar
2/3 C Butter or Margerine
2 Eggs
1 1/2 tsps salt
6-7 C flour

disolve yeast in warm water, stir in potatoes sugar, butter, eggs salt and 3 cups of flour. beat til smooth. then mix in enough flour to make a dough easy to handle
turn on to lightly floured surface and ,knead until smooth and elastic (about 5 minutes) place in a greased bowl making sure that the top of the dough gets lightly greased as well.
cover bowl tightly and refrigerate AT LEAST 8 hours but NO LONGER than 5 days. Bake at 400F (200C/Gas Mark 6)

simply take as much dough as you want at one go, this makes enough to bake quite a few things during the course of the week.

squeaky

Direct from the Cooking section of the MEGA Index sticky we have several hundred options to choose from in the following threads:-

[post=453818] - Potato - Baked Potato[/post]
[post=753892] - Potato - Chips[/post]
[post=470066] - Potato - Coatings for Potato Wedges?[/post]
[post=437393] - Potato - Crispy roast potatoes[/post]
[post=757919] - Potato - horrible and gray[/post]
[post=497564] - Potato - Loaded potato skins[/post]
[post=348052] - Potato - Mash, boring mash!!![/post]
[post=769081] - Potato - Mash, Mountains of[/post]
[post=686119] - Potato - Mash, what marge to use?[/post]
[post=861168] - Potato - Mash, the recipe says Smash, I want to use real[/post]
[post=277326] - Potato - Question (and quiche)[/post]
[post=205314] - Potato - Recipes[/post]
[post=551058] - Potato - Reheating jacket potatoes[/post]
[post=689203] - Potato - Salad[/post]
[post=568577] - Potato - Sprouting spuds[/post]
[post=807218] - Potato - Use them or lose them[/post]

pol

When we were kids, and all we had in the house was potatoes, my mum used to make potato rounds using mashed potato and pastry. Roll out a pastry circle thinly, fill with seasoned mash and wet the edges and bring together (like making chorley cakes). Cook in a lightly oiled hot frying pan on both sides. Absolutely gorgeous with brown sauce. I'd probably serve it with veg these days though.

Think I might have this tomorrow for my tea !

pol

nursemolly

has anyone got any recipe ideas for potatoes???
getting bored with mash roast chips etc.
cheers
molly

bookworm1363

Hasselback Potatoes:

Ingredients
6 medium roasting potatoes
3 tbsp butter, melted
lemon-pepper and salt to taste
large handful parmesan cheese, grated
2 tbsp dry breadcrumbs



Method
1. Preheat the oven to 220C/430F/Gas 7.
2. Either peel the potatoes or leave the peel on and scrub well.
3. Make small slices ¾ of the way through each potato, all along it (if the potato is placed in a large spoon the edges of the spoon will prevent you from slicing clear through the potato).......

You can find the full recipe here


or even better:

http://www.bbc.co.uk/apps/ifl/food/showrecord?templatestyle=text&config=ingredientname&page=1&pagesize=15&Id=233

That should give you a few choices, lol.

garret1

Jazz up your mash with garlic, horseradish or mustard...great with sausages or add spring onions for champ or cooked green cabbage for colcannon.
Otherwise why not try this:

Boulangere potatoes.

butter for greasing
1ib potatoes very finely sliced
2 onions finely sliced
2 garlic cloves chopped
2 tbsp butter diced
300ml vegetable stock
chopped parsley
salt and pepper

Preheat oven to 180 degrees. Line a greased oven dish with some of the sliced spuds and scatter some onion and garlic on top. repeat the layers seasoning between each one. Push the veg down into the dish and top with the butter. Pour over stock and bake for 1.5 hours. cover with foil when it begins to brown. sprinkle with parsley to serve. Yum

Pink.

I love Delia Smith's Boulangere Potatoes. :drool:

For more ideas have a look at these older threads:

Loads of potatoes, need ideas please??

creamy potato bake ????

Pink

garret1

Great minds think alike Pink!!

Pink.

garret1 wrote:

Great minds think alike Pink!!

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