Thanks for posting a very interesting article
My parents generation grew up on meat and two veg - plain boiled or mashed potatoes every day, even jacket potatoes were a rareity, perhaps just on bonfire night.
As a result I veered away from potatoes and used more pasta and rice and have only in the last 10 years come back to using potatoes more creatively.
Now we hardly ever have plain boiled potatoes but use them in mashes and gratins and rosti of all kinds.
I grow salad potatoes to use hot, cold or warm and do a wonderful line in wedges with smoked paprika.
So we use potatoes a lot now, not exactly as a bland starchy filler but still as a big part of a meal
That is a good read, Joanna. Thanks for the link.
Like Lovage's partents' generation, I grew up on simple boiled potatoes with every main course and occasionally roasted with a Sunday joint. Nowadays we only have plain boiled new potatoes (love Jersey Royals) in season. We probably have baked/jacket spuds once a week, creamed/mashed/champ ditto, roasted on Sundays with goose fat or maybe a gratin Dauphinoise as a treat. Plus chips (oven baked) probably twice a week for a fast meal with sausages or a treat Friday night steak.
Boulangere is one of our favourites and Hero's potatoes occasionally - a great way of using the "marbles" if you grow your own. Game chips or mini roasts are other variations, especially with pheasant etc.
Fiona experimented with using rape seed oil instead of butter in creamed potatoes to reduce her dairy intake. It was quite good. My secret for best creamed spuds is never to let anybody (guests, I mean) watch me because loads of butter and cream, with white pepper, definitely result in the best mash.
Never knowingly underfed
Don,t forget to add an egg yoke before serving makes it creamer drooll
No mashed potato for me for ten days, our son who is with us hates mashed potatoes, I love them. Latvian potatoes are some of the tastiest potatoes ever and are usually served twice a day here with a sauce.
i have mash more now than ever going off chips or hash browns drooll.
Baked potatoes the day after baking- slice in half, scoop out innards, mix with mayo, cheese and chutney or mayo bacon and onion or whatever takes your fancy, put innards back into potatos ( they will now be piled high) and re-bake for 20 mins or so. Fabulous.
Not done that in years ,no gas just Electric i hate cooking on it.
KateUK said:Baked potatoes the day after baking- slice in half, scoop out innards, mix with mayo, cheese and chutney or mayo bacon and onion or whatever takes your fancy, put innards back into potatos ( they will now be piled high) and re-bake for 20 mins or so. Fabulous.
Kate - that sounds fab!
My microwave is a multi-use cooker, too - grill, etc. It's great, means that when hubby is out at Rotary evening, I can do a jacket potato quickly, and it has a lovely crusty skin, too. Ideal - much better than having a big oven on!
Favourites deffo roast or dauphinoise. Not a massive fan of mash although my mothers is good - think it's all the butter! Guilty likes - hash browns and curly fries. Oh - and crisps, currently trying to train myself out of eating these at work! Do good wedges in the oven too but it's gotta be the roasties for me. Cold roasties the next day are surprisingly fab - try it! Also really love spanish tortilla which contains potato.
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