Thank you all for the great feedback on my first installment of what I now dub the “shitload of…” series. If you missed the first one, I noted what to do when you have a shitload of… onions.”
I recently got back from my trip to Vegas to find that I had nothing in the fridge besides a couple of beers, some eggs, and a sack of red potatoes. Of course, I thought it was a great idea to buy a giant bag of potatoes, but now two weeks had gone by and now the potatoes are about to go bad.
I started this series because I often end up with too much of just one thing, and was interested to see if I could make a delicious meal (or at least a dish) using predominantly one ingredient. I realize now that there is also a time aspect to the necessity of just cooking “a shitload” of something. I usually don’t decide that I need to make French Onion Soup or Onion Rings randomly… they’re when I have a shitload of onions and they’re about to go bad. Otherwise I would probably just add the onions to something else, like guacamole, a pasta dish, or some stir fry.
So, back to potatoes. I now had potatoes that were about to spoil. How do you know when potatoes are going bad, you ask? A common misconception is that the moment they start sprouting (they’re called “eyes”) then you should throw them out. Untrue! Since potatoes are roots, these barnacle-like things are natural and aren’t toxic. When they go bad, trust me, you’ll know… it’ll be moldy and slimy and make you want to puke. In a less disgusting way, if the potatoes are not firm, they’ve gone bad. All you have to do is cut off the edges that are sprouting, and you can salvage the rest of the potato.
Getting back on track… so what do you do when you have a shitload of red potatoes, as I do now?
Garlic Butter Mashed Potatoes
- 6-8 Small Red Potatoes
- 1 tbsp of Garlic, chopped or diced
- Olive Oil
- Wash potatoes, give it a good scrub (remember, they grow in the ground!)
- I like having the potato skin left on red potatoes (not Idaho potatoes), but you can choose to peel them if you want
- If you have a Crock Pot (you should!), place the potatoes in just enough water to cover the potatoes and cook on high for 2 hours. Add in Olive Oil, Garlic, and Salt to the water to boil in some flavor into the potatoes.
- If you are using a regular saucepan, also place the potatoes in just enough water to cover everything. Cook on high heat for 20 minutes. Also add in Olive Oil, Garlic, and Salt to the water to boil in some flavor into the potatoes. Cover.
- After enough time, take a sharp knife and poke the potatoes. If you can easily pierce through at least halfway, they are ready. If not, leave on the heat for a longer period of time.
- Once ready, drain the potatoes using a strainer, and mash them up with a potato masher or just a fork. Pour in half a cup of milk (more = creamier) and continue mashing the potatoes until they’re whipped.
- Salt, Pepper, Butter to taste. Add Scallions on top for additional texture.
Salt and Vinegar Potato Chips
- Small Red Potatoes
- 1 tbsp of White Vinegar
- Vegetable Oil
- Slice potatoes as thin as possible
- Soak sliced potatoes in White Vinegar for a minute
- Heat up Vegetable Oil in a skillet, put enough so oil is at least 1/4 inch thick
- Place potato slices in oil, cook for 2 minutes or until brown
- Remove chips, and place on paper towels to soak
The mashed potatoes are delicious and I actually make the quite often. Having a Crock Pot makes it easier, as you can just put them in, set it to heat up for a couple of hours and finish the dish in 5 minutes or less.
The chips were a wee bit of an experiment but they came out exactly as I wanted them to! Awesome! A must try if you have 10 minutes and craving some chips.
Yu Live, Yu Learn
Photo from here.