7 potato culinary hacks you should try

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

How to quickly peel potatoes, save salted soup with it and make waffles from the remains of mashed potatoes.

1. Cook potatoes in the microwave to save time

Wash the potatoes and pierce each 5-6 times with a fork. Place on a plate and microwave. Set the cooking time depending on the size of the potatoes. A medium-sized tuber is cooked for 5 minutes, two tubers - 10 minutes, four - 15 minutes.

Remove the potatoes from the microwave with a towel or oven mitt. Cut it open and add your favorite filling: butter, herbs, cheese, sour cream, bacon.

2. Swipe the knife over the potatoes before cooking to quickly peel them later

Wash the potatoes and run the knife in a circle over them. When the potatoes are cooked and cool, remove the skins. It will come out much faster than peeling with a knife or peeler before cooking.

3. Save salted soup by adding potatoes there

Place the chopped potatoes in the salted soup and simmer for 10 minutes. The potatoes will absorb the excess salt and your soup will be saved.

4. Turn the water left over from boiling potatoes into gravy

Combine the broth, some water left over from boiling the potatoes, salt and pepper. Add ½ spoonful of cornstarch to thicken the gravy.

5. Make mashed potatoes more flavorful by sweating potatoes in herbal cream

Ingredients:

• 1 kg of potatoes;
• cream;
• 3 teaspoons butter, melted
• 3 teaspoons olive oil
• 2 cloves of garlic;
• sprig of rosemary;
• a sprig of sage;
• sprig of thyme.

Preparation

Peel and slice the potatoes. Place it in a saucepan. Pour in the cream (they should cover the potatoes), add the olive oil, butter, sage, garlic, rosemary and thyme. Cook for about 20 minutes over medium heat until the potatoes are tender.

Drain the liquid into a separate bowl. Mash the potatoes, adding the remaining broth to the desired consistency, salt and pepper. The puree is ready.

6. Use leftover mashed potatoes for other dishes

Potato waffles

Ingredients:

• 2 cups cold mashed potatoes
• ¼ glasses of flour;
• 2 large eggs;
• ½ cup grated cheddar cheese
• 1 tablespoon of chopped green onions

Preparation

Combine mashed potatoes, flour, and eggs in a large bowl. Add cheese and green onions.

Grease the waffle iron and turn it on at full power. To make one medium waffle, place ½ cup dough in the center of the waffle iron and cover. Cook until the waffle is browned.

To make mini waffles, fry ¼ cup dough at a time.

Mashed potato baskets with cheese filling

Ingredients:

• 2 cups mashed potatoes
• 3 strips of bacon;
• a handful of chopped green onions;
• ¼ glasses of grated Parmesan;
• 1 teaspoon salt
• 1 teaspoon ground pepper;
• 1 teaspoon garlic powder
• 1 cup grated cheddar cheese

Preparation

In a large bowl, combine mashed potatoes, toasted and chopped bacon (two strips), green onions, parmesan, salt, pepper and garlic powder.

Fill 12 muffin molds with mashed potatoes, making a well in each. Add shredded cheddar to the center of each basket.

Bake the baskets in the oven at 200 ° C for 30–35 minutes, until they are lightly browned and crispy.

Garnish with sour cream, spring onions and finely chopped leftover bacon.

Donuts

Ingredients:

• ½ teaspoon yeast;
• ½ glass of warm water;
• ½ cup sugar;
• ⅓ a glass of melted butter;
• ½ cup hot mashed potatoes;
• ½ glass of warm milk;
• 1 egg;
• ¾ teaspoon of salt;
• 4 cups flour.

Preparation

Stir the yeast in warm water and leave to rise. Combine butter, sugar, mashed potatoes and milk in another bowl.

Add the egg, salt and a glass of flour to the water with yeast, and then the mixture with potatoes and three more glasses of flour. Stir until you have a sticky and soft dough. Cover it with a towel and let it rise for an hour and a half.

Place the dough on a floured surface. Roll it out to a thickness of 1 cm. Cut out the donuts and the holes in them. Leave to rest for 30 minutes.

Pour about 2 cm of oil into the skillet. Preheat it to 200 ° C. Lay out the donuts. When the bottoms are browned, turn over and fry on the other side. Remove the finished donuts and place them on a paper towel. Sprinkle sugar, icing sugar, or icing on the treat.

7. Prepare potatoes in an unusual way

Hot potato sandwich

Ingredients:

• 2-3 strips of bacon;
• 1 potato;
• 2 tablespoons sour cream;
• cheddar cheese;
• green onions;
• 2 slices of bread;
• butter;
• vegetable oil;
• garlic powder;
• salt and pepper to taste.

Preparation

Pour vegetable oil into a medium-sized skillet so that it nearly covers the bottom. Place it on medium heat.

Cut the potato into 4-5 equal slices. Fry in a skillet until golden brown and crispy. Season with lightly salt and pepper and sprinkle with garlic powder. Don't add too much salt: there will be more bacon in the sandwich. Broil it over medium heat using another skillet.

Slice the bread and brush the outside of each piece with butter. Spread the inside with one teaspoon of sour cream, put on a slice of cheese. When the potatoes and bacon are cooked, wrap them in paper towels to loosen up excess fat. Place the potatoes on top of the bread, add a little more sour cream, then the bacon and chopped green onions. Add another slice of cheese and cover with a slice of bread.

Pan the sandwich on both sides until the bread is browned.

Crushed potatoes fried with garlic

Ingredients:

• ½ kg of young potatoes;
• salt;
• 4 cloves of garlic;
• olive oil;
• ground black pepper;
• coarse salt;
• 2 teaspoons of ground coriander seeds.

Preparation

Place the potatoes in a large saucepan and cover 5 cm with cold water. Salt the water well.

Place the pot over high heat, bring the water to a boil, and cook the potatoes over low heat until tender. Pour out the water and let the tubers cool slightly.

Peel the tubers if desired. Crush each with a puree press or fork. The thickness of the potatoes should not exceed 5 mm. Crush the garlic in the same way without peeling it.

Place the potatoes in a preheated skillet with butter. Place the garlic between the potatoes. Reduce heat slightly to cook slowly. When it turns brown in 5-8 minutes, turn it over and fry on the other side. Garlic cooks faster, so when it's browned on both sides, transfer to a plate.

Put the finished potatoes on a plate, sprinkle with freshly ground pepper, lightly salt, add coriander.