"Potatoes!" Topic

I can remember my now-sainted Mom telling me about how my late Dad (God bless them both) LOVED potatoes with his meals. According to her, it originated from his service in the Army and, later, the Marine Corps. Whether they were baked, boiled, fried, or what have you, he ALWAYS liked his meals with a healthy helping of potatoes on his plate.

So, how do you like YOUR potatoes?

- Mashed?
- Baked?
- Boiled?
- Fried?
- Creamed?
- ANY style!
- Watchin' the ol' carb count.
- Don't like potatoes.

Me? I don't eat them ALL the time like dear ol' Dad, but I can say that I haven't encountered a potato I haven't liked!

Mashed, but I use the Irish "Champ" recipe.
Leftovers are fried as fat pancakes.

Baked. I like to put either sour cream or butter on them.

My own home fries. I cut them into half inch cubes, leaving skin on. Fry in olive oil with garlic powder, onion powder, pepper etc.

Btw, I prefer Idaho or Russets.

"Champ" recipe. (With a few mods)
Boil potatoes with skin off, with bullion cubes for salt and flavor until soft.
Drain.
Mash by hand with four cream.

Boil chopped up scallions in milk with some butter. Watch the pot. This VERY messy if it boils over.
Gradually mash in to potatoes until you get the right consistency.

Where's roasted? And potato pancakes? And potato soup?

Latkes!

Whats 'taters, precious?

Roasted in goose fat, lovely.

@PrivateSnafu,

YouTube link

Stovies link always a favourite.

x42

Stovies, tattie scones and chips.

What else do you need….

Mashed and baked.
When I make home fries I use red bliss potatoes, cut them, boil them, and while they are boiling I am cooking bacon.
When the bacon is done I put the potatoes in the bacon grease and sprinkle them with salt, pepper, garlic salt, and paprika, when they are a golden crispy brown I serve them with eggs and toast….and of course the bacon!

D…all of the above.

Winston, I have to try your "champ" recipe.
I even have a fondness for the old fashioned
dehydrated hash brown. the shredded ones.

Roasted in foil – butter, garlic salt, black pepper and rosemary.

In Belgium we ALLWAYS eat potatoes with our meat/fish. We are experts in preparing them in way you've even never heard off.

I like them all helping to make me overweight.

Sweater potatoes.

Mike Bunkermeister Creek
Bunker Talk blog

Well my post was "bugged."

How appropriate in an ironic way.

Peeled, boiled, cut into modest-sized pieces and served with gravy.

When I was growing up, mashed potatoes were seen as being for kids, though my wife is American and prefer them that way.

Montig – bulbas!
Dinshtig – bulbas!
Mitwoch, Donnershtig – bulbas!
Freitig, fur a nog'n – a bulbas kigeleh!
Samshtig, Sontig – bulbas!

There is almost no wrong way to cook a potato…

But my favorite was always slices pan fried in bacon drippings with seasonings and just a sprinkle of sugar

All of the above, except perhaps "creamed".

Don't know what that is, or means.

I have put milk, and/or half/half, or cream in mashed potatoes, and they are delicious that way.

I've been craving some "new" (small, whole, skinless) potatoes from a can. Yes, a can. They just need some heating and a good bit of something to flavor them.

Or potatoes au gratin. Even from a frozen box. (Can you tell I'm okay with convenience?)

There will be no leftovers except what my wife might sneak into a sectional air-sealed plate in the fridge for her lunch the next day.

All of the above.

Also raw, with some salt.

In soups – cheese, cream of potato, cream of mushroom, onion, tomato (with pepper sauce).

In college I used to nuke a potato almost all the way, the split it, put in some marinara then parmesan on top, then finish cooking. Pretty good. Also cheap. And easy.

Crisply roasted

Peeled and boiled then coarse mashed lumpy with salt, pepper and Kerrygold butter. Yum!

Not boiled or mashed.

Baked and fried.

Potatoes are dangerous foes – I sliced the tip of a finger off week before last:

link

I had to go and get the wound dressed three times by nurses (no kidding) and two weeks later its just about healed up.

beware !

Had some home fried ones this morning,with eggs,bacon,toast, and milk.

Second try

- Mashed? When as a kid I ordered a plate of these (with gravy) at steak houses, my Dad would struggle to not explode. Golden (Yellow) or "new" (Red) potatoes but Russets work here.

Love these still but staying away from the gravy (no Gall bladder) now days. Oldest daughter (child #3) likes them without gravy (sensory/texture thing.)

- Baked? Most often now days with a bit of butter, salt, 4 peppers mix from grinder. Youngest daughter (child #4) thinks these are just unfinished mashed potatoes with those "awful skins" attached and no gravy. You can't win…

Russets by a mile but Golden are good too.

- Boiled? These usually end up on my plate being mashed… hmmm, I see where my youngest daughter gets her opinion…

Goldens work best here.

- Fried? My madre thought everything was supposed to be fried… These are awesome when done right but see note about Gall Bladder… Russets or Golden, not Red.

Potato pancakes, awesome but too much work the way my wife was taught to make them. Usually eat them now for breakfast at a restaurant when I have them.

Scalloped (with ham) when wife and I eat with none of the four kids home.

Creamed??? I won't comment.

Roasted? Have to try that sometime.