General: Potatoes coming outta my ears!

Subject: Potatoes coming outta my ears!
Newsgroups: rec.food.cooking
From: Goomba (goomba38 at comcast.net)
Date: Wed, 08 Jan 2003 12:00:52 -0600
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Bought a bag or two extra of Yukon Gold's during the holidays. Thinking of something new to do with them, and thought "Potato Soup!" I have chicken stock, some cream, celery.. what else would you use? All ideas would be appreciated... I've been up since O'darkthirty and need a nap desperately before I can think to proceed.... :)
Goomba, the tired one.
From: Anita Amaro (anita at mks.com)
Date: Wed, 08 Jan 2003 12:42:54 -0500
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How about sauté some onion in some diced bacon with the celery...
From: Goomba (goomba38 at comcast.net)
Date: Wed, 08 Jan 2003 23:17:52 -0600
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Anita Amaro wrote:
> How about sauté some onion in some diced bacon with the celery...

Yup.. did that. Used K3's suggestion of a mire poix and added the bacon a bit later. It was a HIT! Chicken stock, potatoes, celery, carrots, bacon and a dash of liquid smoke (just to be sure?)salt, nutmeg, parsley and after using the "outboard engine motor" stick blender to mush some up, added about a cup of heavy cream. It was fantabulous, cheap and filling :)
Thanks for all your suggestions friends.. I just was having a slow day thinking here.
From: Gloria Puester (puester at worldnet.att.net)
Date: Thu, 09 Jan 2003 17:49:55 GMT
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Now you know why Mom kept telling you to wash them better.
;-)
From: sue at interport dot net (Curly Sue)
Date: Sat, 11 Jan 2003 03:51:55 GMT
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blake murphy wrote:
>Gloria Puester wrote:
>>Now you know why Mom kept telling you to wash them better.

>the ears or the potatoes?

Ears, of course. I got a kick out of the subject header; hadn't heard that one in a long time.
From: Judith Umbria (JudithG at nospam.indiatimes.com)
Date: Wed, 08 Jan 2003 17:48:29 GMT
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Goomba wrote:
> Bought a bag or two extra of Yukon Gold's during the holidays. Thinking
> of something new to do with them, and thought "Potato Soup!"
> Goomba, the tired one.

Scalloped potatoes with bits of ham is also lovely. My sister's is the best, but her ecipe when I use it is good but nothing special. Yesterday I ate a gratinee of potato and broccoli at a cafe. Lovely! A bechamel with nutmeg, potato chunks and broccoli flowers, into a casserole, sprinkled with bread crumbs and teeniest bit of parmesan, baked. Fabu. Refrigerator potato rolls are always nice to have around and last a while.
From: Goomba (goomba38 at comcast.net)
Date: Wed, 08 Jan 2003 23:19:36 -0600
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Judith Umbria wrote:
> Scalloped potatoes with bits of ham is also lovely.

I love scalloped potatoes, and have plenty more to use so that's another idea. Thanks :)
Goomba, who ended up with 10 extra pounds of potatoes in a *very* small household.
From: Kendall F. Stratton III (k3 at (86_THE_SPAM)maine.rr.com)
Date: Wed, 8 Jan 2003 12:59:43 -0500
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Goomba wrote:
> Bought a bag or two extra of Yukon Gold's during the holidays. Thinking
> of something new to do with them, and thought "Potato Soup!" I have
> chicken stock, some cream, celery.. what else would you use?

Sweated chopped onions & carrots (the rest of your basic "Mire Piox " (sp?)), crispy crumbled-up leftover bacon and lots of real butter.

No recipe handy, but when I make 'Tater Soup, I sautee/sweat the onions/carrots/celery on low heat 'til they're almost done... Now add the leftover (diced) Yukon Gold's (and/or russets), the leftover bacon, chicken stock, cream, butter and S&P.

Simmer on low 'til everything's very tender (practically falling apart). You might have to add some roux (using butter as the fat -- don't use oil/shortening) to thicken it up a bit (if you like it that way), but I like it thin.

Add a big pinch of freshly chopped parsley before serving.

Spice it up a little bit with a pinch (or two) of cayenne pepper. Mmmmm!!!
From: Goomba (goomba38 at comcast.net)
Date: Wed, 08 Jan 2003 23:22:29 -0600
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K3 wrote:
> Add a big pinch of freshly chopped parsley before serving.
> Spice it up a little bit with a pinch (or two) of cayenne pepper. Mmmmm!!!

Darn.. didn't do the cayenne! Did add nutmeg though, so wasn't totally dull :)
I pretty much followed your recipe suggestions, using a handstick blender to smoosh some of the cooked potatoes down at the end and then added some heavy cream I had on hand. It really was great. I think adding a roux would have been unnecessary. Thanks for the suggestions!
From: Priscilla H Ballou (phb at shell01.TheWorld.com)
Date: Wed, 8 Jan 2003 18:33:44 GMT
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Goomba quoth:
>Bought a bag or two extra of Yukon Gold's during the holidays. Thinking
>of something new to do with them, and thought "Potato Soup!"

Onion. Make sure you saute plenty of onion in butter until it's really mushy.
From: Goomba (goomba38 at comcast.net)
Date: Wed, 08 Jan 2003 23:23:21 -0600
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Priscilla H Ballou wrote:
> Onion. Make sure you saute plenty of onion in butter until it's really
> mushy.

Yup.. definitely!!
From: Dimitri (dimitri_c at prodigy.net)
Date: Wed, 08 Jan 2003 19:14:02 GMT
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Enjoy,
Dimitri

KUGLIAS
6 to 7 potatoes Yukon Gold
3 to 4 eggs
1 1/2 onions
2/3 lb. bacon

Peel and grate potatoes, chop onions and bacon and sauté in butter until translucent. Mix eggs with potatoes, then stir in bacon and onions. Grease pan with Crisco. Place in clear glass baking dish. Top with bacon slices and dot with Crisco. Bake at 350 degrees for approximately 2 hours, until crusty and dark outside. Serve with sour cream.

LEFSE
8 c. boiled, riced potatoes
2/3 c. corn oil
1/2 c. evaporated milk
2 tsp. salt
2 tbsp. sugar

Mix above while potatoes are hot. Cool mix thoroughly. Then add just before frying: 3 c. flour

Keep dough cool. One heaping tablespoon dough makes 1 medium size lefse. Roll thin in flour on pastry board with lefse rolling pin. Fry on lefse grill until bubbly, then turn to complete. Makes 36 sheets. Keep the finished lefse between dish towels and cover with a large pan to keep them soft until you are ready to wrap and freeze or store overnight.

KARTOFFELSALAT
3 lbs. potatoes
1 1/4 c. soup stock
1 lg. onion
4-6 strips bacon
1/3 c. salad oil, not olive oil
2 tbsp. vinegar
Salt and pepper

Wash and cook potatoes, not too done as they should still be firm. Peel and mince onion. Cut bacon crosswise in 1/4-inch lengths. Fry until crisp. Drain. Peel potatoes while still warm and slice 1/8-inch thick. Add bacon, minced onion, oil, vinegar and hot soup stock. Salt and pepper to taste. Let marinate 1 hour. Serve hot.
From: Damsel in dis Dress
Date: Wed, 08 Jan 2003 19:25:37 GMT
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Goomba wrote:
> Bought a bag or two extra of Yukon Gold's during the holidays. Thinking
> of something new to do with them, and thought "Potato Soup!"

I'm sorry, Goomba. I missed your original post. Here are a couple potato thangs that we enjoy.

Potato Leek Soup with Ham and Cheese
Parmesan-Prosciutto Mashed Potatoes

Potato Leek Soup with Ham and Cheese

Recipe By: Damsel in dis Dress
Categories: crockpot, soups/chowders

3 14-oz. cans chicken broth
8 large potatoes -- peeled and cubed
3 leeks - white & light green part only -- chopped
2 large carrots -- peeled and cubed
3 cups chopped ham
5 tablespoons butter
1 tablespoon parsley flakes
1/2 teaspoon pepper
12 ounces evaporated milk
shredded American cheese -- to taste
chopped chives -- for garnish

Put all ingredients except milk, cheese, and chives in 4.5 quart crockpot.
Cover and cook on Low 10-12 hours. (High 7-8 hours)
Add milk and cheese during last hour.
Serve topped with chopped chives (optional).

Yield: 4 quarts

Parmesan-Prosciutto Mashed Potatoes

Recipe By: Damsel in dis Dress
Serving Size: 8
Preparation Time: 0:45
Categories: potatoes, side dishes

1 1/2 pounds russet potatoes -- peeled and cubed
3 cloves garlic -- peeled
2 tablespoons unsalted butter
2 ounces prosciutto -- thinly sliced, finely chopped
1/4 teaspoon dried thyme
1/2 cup skim milk -- or more if needed
1/2 cup parmesan cheese -- freshly grated
freshly ground black pepper -- to taste
2 tablespoons parmesan cheese

1. Cook potatoes and garlic in large pot of boiling water until potatoes are very tender, about 15 minutes. Drain; return potatoes and garlic to same pot.

2. Meanwhile, melt butter in heavy small saucepan over medium heat. Add chopped prosciutto and thyme and sauté until fragrant, about 2 minutes.

3. Add prosciutto mixture and 3/4 cup milk to potatoes and garlic. Mash well, adding more milk by tablespoonfuls if potatoes are dry. Mix in 1/2 cup cheese. Season with pepper. (Can be prepared 6 hours ahead. Cover and chill. Stir over low heat to rewarm, adding more milk by tablespoonfuls, if desired.) Transfer potatoes to bowl. Sprinkle lightly with 2 tablespoons cheese; serve.

Cuisine: Italian
Source: Adapted from Bon Appétit
Yield: 4 cups
From: Goomba (goomba38 at comcast.net)
Date: Wed, 08 Jan 2003 23:31:13 -0600
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Damsel in dis Dress wrote:
>
> Parmesan-Prosciutto Mashed Potatoes

LOL, Dams- I had just drooled over this in the cookbook, and recall reading your posts when you first made this. Okay.. this is a must try!! The rave reviews it received speak volumes.
From: Goomba (goomba38 at comcast.net)
Date: Wed, 08 Jan 2003 23:29:12 -0600
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Dimitri wrote:

> KUGLIAS

German? I've never heard of these before? Rich and fattening, I can tell!

> LEFSE

I saw a small town Lefse competition on FoodTV last year. Minnesota, perhaps? They made them, even using the special rolling pin and even pan, but I wasn't quite sure how they used them once made?

> KARTOFFELSALAT

Ah.. of course! And I still have some bacon from my soup tonight to use here! I thank you very much for the recipes, Dimitri. I see the pile of spuds diminishing in no time at this rate :)
Goomba
From: randycarl67 at yahoo.com (MacTech)
Date: 8 Feb 2003 06:19:08 -0800
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To learn more about lefse ----

Here's a recipe: http://www.ruralroute2.com/index.php/recipes/lefse/

Randy
From: BOB (mnm at abc.com)
Date: Wed, 08 Jan 2003 20:34:08 GMT
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Goomba wrote:
> Bought a bag or two extra of Yukon Gold's during the holidays. Thinking
> of something new to do with them, and thought "Potato Soup!"

I have about the same problem. I grated one on the large holes of my grates and sprayed the pile with olive oil and then spread them on my griddle, then added a couple chunks of butter and let it cook. Just before turning the whole thing, I sprinkled with a little salt and fresh ground black pepper. Turn and finish cooking the other side.

Made the BEST hash browns I have ever eaten. (The recent hash browns thread is what inspired me).
From: Jack Curry (jackcurry at nos.cfl.rr.com)
Date: Wed, 08 Jan 2003 22:14:03 GMT
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BOB wrote:
> I have about the same problem. I grated one on the large holes of my grates and sprayed the
> pile with olive oil and then spread them on my griddle, then added a couple chunks of butter
> and let it cook. Just before turning the whole thing, I sprinkled with a little salt and fresh
> ground black pepper. Turn and finish cooking the other side.

Kinda like Bob's - I use a Benreiner to make long strands, but shredding does the same thing. I like to season with plenty of curry ;0), chopped green onions, then butter into a hot pan, bown thoroughly, flip and it's done. I've experimented with several different seasonings and herbs and all of them have been delicious. The Chinese do a potato/scallion pancake something like this that's sold on the streets everywhere.
From: Sheryl Rosen (catmandy at optonline.net)
Date: Wed, 08 Jan 2003 22:15:00 GMT
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How about potato bread?
From: Goomba (goomba38 at comcast.net)
Date: Wed, 08 Jan 2003 23:36:04 -0600
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Sheryl Rosen wrote:
> How about potato bread?

On a related note-I did make zeppoles over the holiday using some potato in the dough. It just didn't use enough to make a dent in this pile.. lol. But.. I do love them so.. hmmmmmmmmmm. :)
Goomba
From: Goomba (goomba38 at comcast.net)
Date: Wed, 08 Jan 2003 23:32:17 -0600
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BOB wrote:
> I have about the same problem. I grated one on the large holes of my grates and sprayed the
> pile with olive oil and then spread them on my griddle, then added a couple chunks of butter
> and let it cook. Just before turning the whole thing, I sprinkled with a little salt and fresh
> ground black pepper. Turn and finish cooking the other side.

You used Yukon Gold's too? I love those babies, don't you?
From: BOB (mnm at abc.com)
Date: Thu, 09 Jan 2003 04:39:38 GMT
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Goomba wrote:
> You used Yukon Gold's too? I love those babies, don't you?

I'd never had them before. 20# for something like $3.98 USD. Thought I'd try them and even if I couldn't use them all it was still a better price than any others.

Yes I love them NOW. I may burn out on them this time (<: But I'll be back for them.
From: Sarah (sadukie at spammers_suck.apk.net)
Date: Wed, 8 Jan 2003 16:55:50 -0500
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Goomba wrote:
> Bought a bag or two extra of Yukon Gold's during the holidays. Thinking
> of something new to do with them,

Have you tried possibly making gnocchi?

Simple steps in making gnocchi:

- Boil potatoes until they reach the point where they'll be easy to mash with a fork.
- Mash potatoes with a fork so that it forms a dough.
- Roll into ovals, and score with a fork (similar to how you'd score a peanut butter cookie, only do it in one direction).

Serve warm with your choice of sauce. (Works extremely well with a spinach sauce or a marinara sauce)
From: Goomba (goomba38 at comcast.net)
Date: Wed, 08 Jan 2003 23:34:12 -0600
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Sarah wrote:
> Have you tried possibly making gnocchi?

Shamefully, even with my name and background, I'm a gnocchi failure. LOL Now granted I only tried my hand at them once, but I just wasn't impressed with my results. :(
From: jammer (j at mm.er)
Date: Wed, 08 Jan 2003 17:15:35 -0600
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Goomba wrote:
>Bought a bag or two extra of Yukon Gold's during the holidays. Thinking
>of something new to do with them, and thought "Potato Soup!"

My Potato Soup

Potatoes
milk
bacon
butter
onion
salt
heavy on the pepper
From: Rodney Myrvaagnes (rodneym at attglobal.net)
Date: Wed, 08 Jan 2003 23:48:58 -0500
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Goomba wrote:
>Bought a bag or two extra of Yukon Gold's during the holidays. Thinking
>of something new to do with them, and thought "Potato Soup!" I have
>chicken stock, some cream, celery.. what else would you use?

Leeks are an obvious choice, but perhaps too classical?

With Yukon Golds you want to keep the texture of the potatoes. I would dice the potatoes small. Chop the leeks and celery and sweat them in the soup pot. sizzle the diced potatoes in a separate frying pan to brown them a little. put the chicken stock in with the leeks and celery and simmer. put the browned potatoes in the soup. simmer til it seems done, adjusting salt, etc as you go.

Just an immediate reaction. I never do anything the same way twice.
From: Alan Moorman
Date: Thu, 09 Jan 2003 00:14:30 -0600
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Goomba wrote:
>Bought a bag or two extra of Yukon Gold's during the holidays. Thinking
>of something new to do with them, and thought "Potato Soup!"

Yukon Golds tend to get mushy in soup, so you probably either want to make a pureed soup, or put them in right near the end of the cooking...