Cheese potato and onion pie.
Mmm lamby potatoes
Make mash. There's no upper limit.
Mmm lamby potatoes
My final meal would be roast leg of lamb on boulangère potatoes. It's a classic combination for a reason.
On top of cottage pie.
Make mash. There's no upper limit.
What's the best way to reheat frozen mash ?
J
Tail End Charlie, that is the recipe for potato scones. Half mashed potato / half flour. Knead together, roll flat.Aw tattie scones, brilliant!
Then cook on a flat griddle plate.
Nice in a simple curry, with chickpeas and spinach or kale.Or sprouts. Potato and sprout curry :P
Mmm lamby potatoes
My final meal would be roast leg of lamb on boulangère potatoes. It's a classic combination for a reason.
On top of cottage pie.
If you make Duchess potatoes (https://www.simplyrecipes.com/recipes/duchess_potatoes/) you can freeze them and unfreeze individually. Same for hash browns, make a big batch and unfreeze a couple at a time.
Do you freeze them before going in the oven, or after ? How do you stop them drying out when you reheat? I like the idea, would allow for effective portion control.I've never tried but this (https://pudgefactor.com/make-ahead-duchess-potatoes/) says before cooking.
J
My final meal would be roast leg of lamb on boulangère potatoes. It's a classic combination for a reason.
Which as it happens I cooked yesterday, shoulder FTW.
Patatas Bravas! (aka chips with a bit of decent gravy)
(https://i.pinimg.com/originals/69/f1/79/69f1790d97b4934158d5842047ab8525.png)
Potato scones.
https://www.bbcgoodfood.com/user/65852/recipe/potato-scones
I had this in China years ago. We'd finished the dish before it was revealed it was potatoes. It makes absolutely no sense, as it's essentially chips.
https://www.travelchinaguide.com/tour/food/chinese-cooking/caramel-potatoes.htm
Make mash. There's no upper limit.
What's the best way to reheat frozen mash ?
J
I had this in China years ago. We'd finished the dish before it was revealed it was potatoes. It makes absolutely no sense, as it's essentially chips.
https://www.travelchinaguide.com/tour/food/chinese-cooking/caramel-potatoes.htm
"The fine threads of caramel bring much fun to dining."
Sounds revolting! ;D
potato cakes (latkes0
Yes. Hash browns were invented by McDonalds, clearly inspired by the Latke, but a hyper commercialised versionNot sure about that. https://en.wikipedia.org/wiki/Hash_browns But latkes in turn are not quite identical to placki ziemniaczane, there must be dozens of variations.
I've just been learning a bit of Dutch, and looking up recipes for stamppot. Its a similar thing to bubble and squeak / colcannon / champ etc.
Except often made with endive or sauerkraut, instead of cabbage. Or some versions with apples or pears. I'll try making some.
I've just been learning a bit of Dutch, and looking up recipes for stamppot. Its a similar thing to bubble and squeak / colcannon / champ etc.
Except often made with endive or sauerkraut, instead of cabbage. Or some versions with apples or pears. I'll try making some.
Hah. 7.5Kg would not go far in potato kugel production.
I'm glad to see that we are all being sensible & not suggesting potato based alcohol projects...
I've recently being enjoying Daupinoise potatoes with lots of Gruyere. Last nights meal was parboiled potatoes fried with onions, bacon & diced black pudding. Lovely, but bad for the waistline.
I might have a go at this one evening. https://germanfoods.org/recipes/heaven-and-earth/
I weighed tonight's dinner, about 600g of potatoes (raw). That seems like a more sensible serving size.I hadn't quite twigged that 7.5kg is basically 42 servings, if you go with the 175g per serving guideline.
I wonder whether many of us had. At least we all now know that 175g is a serving.
And that blessed green ambrosia of the north, mushy peas.
And that blessed green ambrosia of the north, mushy peas.
Do you mean guacamole, Hartlepool style?
And since it's nearly Christmas, why not try the traditional Swedish festive dish, Jansson's temptation (https://en.wikipedia.org/wiki/Jansson%27s_temptation) - a casserole of potatoes with pickled sprats!
Hmm, inspired by the potato goodness here, I made some Tattie Scones for breakfast this morning:
+1 = Deffo edible loveliness + what a title :P
https://www.theguardian.com/food/2020/dec/12/roast-duck-cherry-glogg-sauce-winter-salad-janssons-temptation-signe-johansen-scandinavian-christmas-dinner-recipes