What to use surplus spuds for? 28 September 2022 at 4:18PM in Old style MoneySaving 26 replies 2.2K views

Si_Clist

Thanks to our potato patch exceeding all expectations, we are currently looking at more spuds than we will be able to eat before they start sprouting.  Unless, that is, we use them for something other than chipping and mashing! But what else can we do with them, given that all we have with which to cook them is the oven which we try to limit to one day a week and the hob.  Freezing's out too as the freezer's full of other produce.  Anybody got any ideas please?

Brie

make vodka?

but if you don't want to be pickled you could pickle the potatoes instead.  (random google)

Pickled Potatoes | Mexican Please

Any reason you can't simply store them somewhere for later use?  Anywhere quite cool and dry.  Without mice.

C_J

Dehydrate them and store that way?

RAS

Si_Clist

How long do you mean when you say "before they start sprouting."

I often go through my winter stored spuds in late January/February and remove putative sprouts.

CapricornLass

Potato Scones can be done on a hob. So can Champ, and Irish omelettes.  Potato floddies - grate a couple of potatoes into a bowl, add enough flour to make a thick batter, fry in a little hot fat.  You can mash potato with other veg - parsnip, carrot, leek, and I believe celeriac too.  Potatoes for potato salad can be cooked on the hob. Pommes Dauphanoise and roast potatoes will need an oven, as will Potato Cheese - basically mash with grated cheese and parsley, but you can put other things into the oven at the same time.

You can use potato to replace some of the fat when making pastry.  4oz Self raising flour with 1.5 - 2 oz of fat rubbed in, add 4 oz of smooth cool mash, mix thoroughly and add a little water to bind, which gives a soft pastry, or 6 oz SR flour with 2 oz flat rubbed in, and 2 oz of grated raw potato.  Mix and bind with water as before.  Might be useful now that the price of fats have gone through the roof!

Brie

If you have tiddlers you can chuck them in with a lot of veg (peppers, squash, beets, courgette, onion) and roast them.  Give them a rub with olive oil and some herbs and Nora's your second cousin.

frugalmacdugal

Hi,

boil up a lash, drain, then add grated cheese, mustard, horseradish, chilli, whatever your inclination to spice up, mash, make into your choice of pizza base size, what you don't use, freeze.

Sky_

Spanish omelette, potato bread, casseroles with potato in.

Mash can be frozen--pipe into rosettes or put separate large spoonfulls on a tray and open freeze before popping into bags or boxes, then bake in the oven or top shepherds pies etc with the frozen mash, direct from the freezer.

   

Si_Clist

Thanks folks.  Some very interesting suggestions there!  As to storage, they're in paper sacks in what amounts to a frostprooof shed.  We usually run out in January after knocking the sprouts off, but this year we're up against two things - a far bigger than usual harvest, and a disturbing tendency for the maincrop ones ("Fortyfold") to show signs of sprouting as soon as they're dug up.  Dehydrating is out mainly on account of the cost of so doing (cost of dehydrator + running cost), and as I said in my OP, the freezer's already full.

Si_Clist

frugalmacdugal said:

... boil up a lash ...

Sorry, but I have to ask - what on earth is a lash?

MovingForwards

Curry, soup, stew.
I handed over loads to colleagues today and said there may be another lot depending on when we next get together!