The Morning Drive

As I started my car and headed towards work, a conversation on a morning radio show ensued about all the ways in which a potato could be made and eaten… from baked, mashed, to French fries. On that ride into work that morning to the hardware store, I was pleasantly impressed with all of the phone-in callers who were discussing their favorite ways to make their favorite potato dish.

Which, in turn, got me to thinking about the topic itself… yes, the potato is a versatile ingredient.

The humble potato… so much can be done with the potato when it comes to meal prep. Sometimes the “rut” of meal preparation can be daunting and the same old foods are seemingly always on the menu. My hope is that this “spud fest” will be an assist or inspiration to you in future meal planning or thinking about holiday cooking.

A Slice of Spud History

Potatoes come in a variety of sizes, colors and shapes. From the traditional Russet baking potato, fingerlings, red, purple, Yukon gold, white, bite size potatoes, and sweet potatoes, just to name a few!!! Each potato variety also holds a unique starch profile… adding to the complexity and flavor of the spud. The Potato is a global staple in the diets of many cultures across the world. Potatoes are grown in most states in the US!!!

The Spanish Conquistadors brought the humble potato back into Europe after their explorations into the New World. Who would have thought that the potato would ultimately end up becoming the first vegetable planted in space and also the same plant that led to a famine crisis centuries ago in Ireland???

Chunking It Down: Why the Potato??

Potatoes are nutrient dense and a high quality carbohydrate food source . The humble spud is an excellent source of Vitamin C, Vitamin B6, and potassium. The potato has a much potassium as a medium size banana!!! Plus, they’re a good source of niacin, folate, iron, magnesium, manganese, phosphorous, and copper. The potato skin holds a whopping 55% of total iron, 34% of calcium, and 17% of zinc. While the flesh of the potato has most of the Vitamin C (30 % of daily requirement) and potassium. The potato offers a boost of energy, a good source of fiber, and a sense fullness and satisfaction from eating the “spud” may serve you well.

Ready to “Dish It Out”

Ready to “slice into the world of potatoes”??? Grab a napkin to savor the flavors of the potato and let’s read about a few favorite potatoes that I came up with after that thought provoking conversation from the radio about the humble spud. Enjoy!!

“Soupy” or Stewed Potatoes

Growing up I will admit my favorite way to have a potato on my plate with vegetables, was stewed or what I called “soupy” potatoes. Mom always scooped them right out of the pot placed them onto my plate before she used the potato masher and made mashed potatoes. That sweet, simple gesture was always appreciated by me. A special little gift to me each time she made potatoes. 😊Much to my dismay, my husband was unfamiliar with this “style” of potatoes! What!!! How on earth could he have never had “soupy” potatoes???? Now, we traditionally have them on New Year’s Day to accompany our pork, cooked cabbage, and black eyed peas Unfamiliar with this style of potatoes??? The Potatoes are peeled, cubed, cooked down perfectly, softened, buttered well, and seasoned with salt and pepper. “Soupy potatoes” alongside a chunk of cornbread, black-eyed peas, or fresh green beans, made the meal complete and hearty. A must try!!!

Garden Potatoes: New Potatoes

As a girl growing up at home, I didn’t fully appreciate or understand why I had to help with harvesting vegetables in the garden. As a young kid, working outside never appealed to me. I would rather be inside watching my favorite cartoons or Scooby Doo episodes. But my parents insisted that we all pitch into help with the garden harvest, so my sister and I did. I can remember that Dad and Mom always did the heavy lifting in the garden (like digging out potatoes) as we were too young and maybe a bit unmotivated to do much… because our dear little hearts were still wrapped around those Saturday cartoons. But, I helped to pick fresh green beans off the vines, harvested squash, cucumbers, green peppers, and tomatoes.

The garden haul of freshly dug “new potatoes” were quickly rinsed off with the water hose and carried inside. The smell of those new potatoes, mingled with dirt and earth is one smell I won’t forget. I do remember the love of the cooking of the garden feast… fresh greens beans prepared with those smallest “new potatoes” dug from the garden a true treat each summer!

Baked Potatoes: Using Russet Potatoes

In the Crock Pot… Baked potatoes in crockpot??? Try it if you haven’t done that before. Yes, save electricity by using your crockpot and cook on high for 2-3 hours (increase your time with the size of potato) instead of using your oven. I brush mine with olive oil, silt each side of the potato with a knife, and salt pepper and cover it and walk away for a few hours.. dinner success!

Traditional Oven Method… Preheat oven to 450. Use knife to cut slits into baking potatoes, I place mine onto my Lodge skillet and don’t wrap them in aluminum foil. Add olive oil and salt and pepper to exterior. Bake potatoes for about 1 hour. For larger baked potatoes, a bit longer baking time might be needed.

Side note Ok… I’ve viewed and tried the new trend of cutting baked potatoes in half and I do realize that it reduces the amount of time to bake… my take… I’m just not a fan of this method using a roasting pan. It changes the texture of your baked potatoes in the end. Want a different texture of a baked potato??? Try doing a Hasselback potato. This is another great variation.

Want to add more protein to your meal??? Serve up a baked potato with a hearty meat chili .

Chili Beans Recipe: For Stuffed Baked Potatoes

Ingredients:

1 lb. Browned ground hamburger

1 can (15.5 ounce) light red kidney beans

1 can (15.5 ounce) pinto beans

1 can (15.5 ounce) cannellini beans

2 cans (8 oz.) tomato sauce

1 tsp chili powder

1 tsp cumin

1/2 tsp black pepper

1/4 tsp salt

1/4 tsp red pepper flakes

Dash cayenne pepper

Making it…Chili Beans

1. Brown hamburger, while hamburger is cooking combine spices in a small bowl and mix well.

2. Add chili spice blend into hamburger, stir well.

3. Add beans (drain well) and tomato sauce into the chili/hamburger mixture.

4. Cook on low heat until beans have softened for at least 20-25 minutes.

5. Top baked potato with chili

Mashed Potatoes: Using Yukon Gold Potatoes

Potatoes are not a high calorie food in themselves, what WE ADD into the potato makes them a higher caloric source and less nutritional… sorry, this recipe is decadent and rich with butter, heavy cream, and cheese. This is a definite, delicious special treat when I make this side dish.

Recipe for Cheesy Mashed Potatoes:

Ingredients:

Peeled Yukon Gold potatoes -cubed (small chunks of potatoes will cook faster)

Heavy cream/or whole milk

1 stick softened unsalted butter

Salt and pepper

Cheeses: Parmesan, cheddar, Gruyère, whatever you prefer or have on hand

Making it: Mashed Potatoes

1. Begin with peeled and cubed potatoes in cold AND salted water in pot. Beginning with salted water will lock in the flavor of the salt. Cook on stovetop until potatoes are fork tender.

2. Drain potatoes after potatoes have soften in texture.

3. Cube up softened butter and add to potatoes, add black pepper potatoes to season to your liking.

4. Add a very small amount of milk or cream to begin with. You can always add more cream/milk … it is harder to take away the liquid without losing flavor!

5. Using hand mixer or stand mixer, mix the butter/milk mixture until smooth and creamy adding small amounts of milk/cream as you go.

6. Once potatoes are creamy, add cheese (1/4 cup each) stir into potato mixture.

7. Serve immediately OR Keep potatoes warm by placing into a well buttered casserole dish. Cover with aluminum foil. Bake at 350 for 15-20 minutes.

Mashed potatoes can also be a “topping complement” to a Shepherd’s pie!!!!

Using your Potato Leftovers

My Granny never wasted a bit of food. Growing up in the Depression, she always would save the smallest amount of food from any meal. These leftovers were always used in creative ways…add ins for soups, stews, or served up at the next meal of the day. Potatoes that are leftover can be used in creative ways from making Twice Baked Potatoes, Fried Potato Cakes, to Creamy Potato Soup!

Leftover Mashed Potatoes: Potato Soup

Ingredients:

Leftover Mashed potatoes.. no leftovers… 1 container of Bob Evans mashed potatoes works well

1 stick of unsalted Butter

Heavy Cream or Whole Milk

Cubed and diced potatoes (russet or Yukon gold)- potato skin off

Salt/pepper

See note below for extra ingredients to add as a toppings for finished soup

Making it: Potato Soup

1. Cook the cubed potatoes in well salted cold water in a large stock pot. Drain 3/4 of water once potatoes are softened.

2. Add black pepper, butter to pot. Slicing butter into small chunks will allow butter to distribute evenly into soup and melt faster. Do not stir to keep your potatoes intact.

3. Add milk or cream to pot. Filling above the potatoes. I like to do a combination of these ingredients (half/half)

4. Stir in the leftover mashed potatoes the more you have, the creaminess level will add to your soup!

5. Let soup simmer on low heat for at least 15-20 minutes.

6. Add ins… chopped crumbled bacon, shredded cheddar cheese, or serve along side with hot cornbread!

The Humble Potato… The Casserole Side Dish:

Thanksgiving isn’t complete without the sweet potato for most. I know my dad always loves sweet potatoes for holiday meals, especially Thanksgiving and Christmas. Sweet potatoes can be baked, served up with a bit of even more sweetness with melted marshmallows on top of them, or served up as a casserole.

Not a sweet potato fan??? Well, truth being told, I’m not a fan of the sweet potato. But serve up a potato au gratin in a casserole dish! I’m all in!!!

Au Gratin Potatoes are different from the scalloped potato… the main difference is that a scalloped potato is absent of cheese while Au Gratin potatoes have cream base and cheese. Need a potato dish in a hurry??? Try the option of using shredded hash browns instead with the cream, herbs and cheese layered into your Lodge skillet or casserole dish.

The Hot Dish: A Nod to Minnesota

Ever heard of this???? A Hot Dish??? Southerners may not necessarily recognize this staple but after reading about this potato dish you may want to incorporate this spud into your fall recipe lineup. According to my very good friend Barbara, who grew up Minnesota, the hot dish appears at every church potluck just like the typical potato casserole dish or infamous potato salad would be served at any Southern gathering. The traditional hot dish is topped with tater tots. Those of you who love tots, you will love this dish!!! The base of the hot dish is usually hamburger, mixed vegetables, cream of mushroom soup, and cheesy. I made a few last Fall and winter. I’m a fan!

Easy Potato Sides

A picnic, covered dish luncheon, or cookout isn’t complete without at least one bowl of potato salad. Weeknight meals are sometimes served with the frozen varieties of the humble spud… fries, or tater tots. I love a good crisp tater tot to add to a grilled cheeseburger for a quick evening meal. My favorite way to add a bit of variety to the weekly menu selection is to do Oven Roasted potatoes, fried potatoes, or Steamed Potatoes. Fingerling, small baby red potatoes, or small new potatoes work well with this recipe below.

Steamed Potatoes

Ingredients:

1 bag of Fingerling potatoes, red, or new potatoes

4T unsalted butter

Spices: Italian seasoning, dried onion, salt, pepper to taste . Add your favorite ingredients to make this dish work for you!

Non stick Covered pot: Need lid for steaming (I use a Le Crueset casserole dish or a covered Lodge would work)

Making It: Steamed Potatoes

1. Allow butter to melt slowly in bottom of pot.

2. Add small potatoes, I do cut my potatoes in half if they are on larger size to allow for even cooking of the smaller ones.

3. Add spices. Add extra butter if potatoes are not fully saturated with butter. You do not want them to stick to bottom of pot! Add lid. Turn burner heat to a medium low.

4. Potatoes will sizzle as they steam. I shake/slide back and forth the steaming potato pot every 8-10 minutes to prevent them from sticking.

5. Allow potatoes to steam on low heat for at least 45 minutes. Smaller sizes potatoes will steam faster… open pot, use a fork to test for doneness. Fork should slide easily into done potatoes.

The Addictive Potato Chip

A little trivia tidbit… North Carolina potato growers also grow more than just the good ole sweet potato. About 70 percent of the potatoes grown in North Carolina are used in the production of potato chips!!! No wonder I love me a bag of potato chips so much!!! Leave me with a bag of potato chips and I can eat the whole bag😬. “Betcha you can’t eat just one… “ the old slogan from many years ago from Lays potato chips. Yes, I think I could eat the whole dang bag!!! Crushed Potato chips do make a wonderful topping for casseroles, and can be added as a topping for proteins like chicken or even fish! Oh, for unique twist, try Potato Chip Cookies!!! Yum!!! A Huge Thanks to Uncle David and Kimberly for sharing the recipe!!! This is always a favorite cookie shared during the Christmas holiday season but would be a nice treat anytime of the year.

Potato Chip Cookies: A Delicious Twist on the Potato

Ingredients:

1 C Butter

1/2 C Sugar

1 t Vanilla

2 C white Flour

1/2 C potato chips (Utz brand works great) crushed

1/2 C chopped pecans

Making it: Potato Chip Cookies

Preheat oven to 350. Mix and cream together butter, sugar and vanilla. Add flour, crushed potato chips and pecans. Drop by teaspoon onto a cookie sheet placing each cookie about 2 inches apart from each other. Flatten each cookie by using a glass cup, coated with sugar to enhance flavors. Bake 10-12 minutes on 350 degree oven. Makes about 5 dozen cookies.

Last, but not the least “Holly Taters”

The Holly Farms poultry industry has been rooted in Wilkes since the 1950’s. In the late 1960’s, Holly Farms branched out into the restaurant industry. I can remember the good ol’ days of The Holly Farms Restaurants. We had one right in Wilkesboro which was always busy! Holly Farms Restaurant became known for two key foods… fried chicken and Holly Farms Tater Wedges. Many people have tried to replicate the potato wedges recipe, some finding success with a similar flavor profile. Below is a revised recipe for Tater Wedges that have been a staple for me. Thanks to my friend Susie for sharing her delicious recipe several years ago.

Holly Farms Tater Wedges

Ingredients:

1 c self rising flour

1 c Parmesan cheese (grated is best)

1 stick butter (unsalted)

Chicken Seasoning

Black Pepper

Freshly cut Russet potato wedges (uncooked)

Making it:

Preheat oven to 400. Line baking sheet with parchment paper. Cut potatoes into wedges, wash well. I usually place wedges into a bowl of salted cold water while I’m prepping. Roll/toss potatoes into flour/cheese mixture. Line the tossed potato wedges onto baking sheet. Don’t crowd wedges. Use extra baking sheet if needed for even cooking. Sprinkle seasonings- chicken and black pepper. Cut butter into small chunks, dispersing along the baking sheet. Bake 45 minutes or until fork tender. Turn once during baking cycle.

So that’s it. Time to get off the “couch potato” and go make your favorite potato recipes! Hope y’all enjoyed this “mash up” about the potato.