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 Hey Thanksgiving is next month, maybe you want to practice your potato sides. Or maybe you're a lonely goon who is eating by yourself for Thanksgiving. Everyone can do with more potatoes. Your basic potato sides can be a mash, fries, cubes, gratin, or a potato salad. If you want to show off, you can do something fancy like a pave. You can even do a baked potato but that's kind of lazy and we're trying to challenge ourselves to improve our spud skills here. Here are a bunch of potato recipes to get you started, but by all means, if you find a better recipe or feel like winging it or making your own recipe, go for it!  SOME POTATO BASICS Potatoes run across a spectrum of texture, from your fluffy and floury to your waxy and firm potatoes. When people talk about floury, they almost always mean the Russet potato, which crumbles and fall apart easily when cooked. The waxy potatoes will keep their structure a little more. As a rule of thumb, the bigger the potato, the more floury, and the smaller the potato the more waxy and firm it will be. Red potatoes will be on the firm end of things, while yukon golds will be somewhere in between. Potatoes are chock full of starch granules, which are about 1/10 of a millimeter in diameter. When boiled, these starch granules swell. If overcooked or violently blended, the granules can pop, releasing the starch everywhere. This is okay for about the first 15-30 minutes, but then afterwards the starch will give your mashed potatoes the consistency of glue. This is why most chefs will recommend against using a blender for making mashed potatoes, since the blades will pop open a lot of starch granules. There are a few exceptions however, like if you're going to eat them right away, or if you're going to do some sciencey poo poo to your potatoes. Cutting potatoes with a knife will also pop open starch granules. The starch will turn sticky and gummy after a while, so if you want your cubes or slices to stay separate, you want to wash off the pieces with water after cutting, to rinse away the exposed starch. Of course if you're making mash it doesn't really matter because the exposed starch from knife cutting is too small to affect the overall texture.  MASHED POTATOES You can mash with a wooden spoon, a potato masher, with a potato ricer (which gives you smooth mush without breaking open starch granules) or even with a food mill. Alton Brown's creamy garlic mashed potatoes Serves 10-12. Good basic potato mash recipe that can easily be customized with bacon or cheese toppings or lobster pieces. For a vegan alternative, replace the milk with almond milk and the butter with margarine or other vegan butter alternative. Modernist Cuisine's mashed potatoes Fancy stuff, requires diastatic malt powder, blender, sous vide. Also happens to be vegan. Heston Blumenthal's mashed potatoes with lime jelly cubes Another fancy recipe, Heston advocates simmering the potatoes first, then boiling for some blah-blah science reason, and then adds lime jelly to cut its richness. If you're too lazy to make lime jelly cubes you might try pickled beets cut into small cubes.  POTATO GRATIN Basic potato gratin recipe by Martha Stewart Basic gratin recipe. If you can, I recommend using whole nutmeg and rasping it with a Microplane zester. Also you can substitute cheddar for the Gruyere if you think Gruyere is too expensive. The French invented potato gratin, and, the fiddly people that they are, also came up with gratin dauphinoise, which is traditionally potato scallops in creme fraîche, in a baking dish that has been rubbed with a garlic clove: Fernand Point's gratin dauphinoise, which is controversial for its inclusion of eggs. If you want a more traditional version, leave them out. Modernized versions of this classic just replace the creme fraîche with heavy cream and does away with the garlic rubbing because who's going to notice: Joel Robuchon's gratin dauphinoise Hasselback potato gratin by Serious Eats Kenji had the bright idea to turn the potato slices sideways, and the world of potato gratin was forever changed. Don't overcrowd the slices though, you want to make sure there's enough room for the cream to get in between the slices otherwise you might as well just make a baked potato. Daniel Boulud's efforty potato gratin forestier, which adds mushrooms  OTHER POTATOES Hasselback potatoes Thomas Keller's potato pave recipe Of course, don't be limited by these recipes if you want to try something else! Potato pancake? Hash browns? Anything that can be a side!  HOWEVER I recommend you try making something you haven't done before just to challenge yourself into trying new things. If you've already done mash, try making a gratin. If you've made gratin, try making fries. If you've made fries, try making a pave or potato donuts or some other crazy modernist poo poo. I've posted several recipes that range from beginner to advanced, there's plenty of options for doing something new with potatoes. You have no excuse to be boring! DUE DATE Make a potato side dish by Halloween or there will be spooky consequences!
Steve Yun fucked around with this message at 06:41 on Oct 13, 2014 |
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Oct 9, 2014 22:57
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The title is that way intentionally. It symbolizes mankind's misunderstanding of what a potato is, and the wide gulf between what a potato truly is and what man perceives it to be. Only by making our gratins and fries and mashes will be bring ourselves closer to knowing the truth of the potato.
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Oct 10, 2014 21:15
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Oh yeah one thing to add: try to do something you've never done before. So if you've done mash, try gratin. If you've done gratin before do fries. If you've done fries, make potato cake or pave or Heston Blunenthal's potato donuts or some other crazy poo poo. Suspect Bucket posted:Can we do sweet potatos? On nom nom am yam yam Sure why not
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Oct 11, 2014 23:17
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Food anime is a hilarious blend of actual educational information and hyperbolic exaggerated bullshit. Yakitate Japan was my favorite. Here, watch a cartoonish-looking man do some cartoon poo poo with potatoes. https://www.youtube.com/watch?v=F-VsLRVemzk Here is a man with a cartoonish voice teaching you to make fondant potatoes https://www.youtube.com/watch?v=XOatJPocjDo Steve Yun fucked around with this message at 07:04 on Oct 13, 2014 |
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Oct 13, 2014 06:50
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 Made dauphinoise from the Fernand Point recipe, one with eggs and one without. The first thought I had while putting the ingredients together was "wow, that's not a whole lot of mix to put on the potatoes." The final results are kind of bare and dry. Reading the ingredients for the Robuchon version, it immediately looks more attractive because of the amount of cream and the cheese. Whatever makes Creme Fraiche unique is lost in the baking. Might as well just use cream. Made Creme Fraiche for the first time and it's pretty loving awesome though. Rubbing garlic on the baking pan has a pro and con: it smells good where you rubbed it and it didn't get covered by potatoes or cream. Anywhere else you rubbed it, well, there's no point. Might as well just mix it into the cream. No cheese = no fun. Eggs are gross. Escoffier and Point might be considered gods in the world of French cuisine, but even Shakespeare had some stinkers. Edit: oh yeah, and white rose potatoes are a little too firm. Might try this one more time with Yukon golds just to give it a fair shake Steve Yun fucked around with this message at 05:29 on Oct 16, 2014 |
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Oct 16, 2014 04:34
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It's possible that a starchier potato might hold onto sauces better, the sauce seemed to just slide off these things and go straight to the bottoms of the pans like water off a duck's butt I'm learning from this cookordie as much as everyone else is Steve Yun fucked around with this message at 06:00 on Oct 16, 2014 |
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Oct 16, 2014 05:57
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Fernand point's gratin dauphinoise, take two: Yukon gold potatoes muuuuuch better. The top layer of potatoes got too dry. I see why modern gratins all have cheese toppings now; besides the flavor, the cheese keeps the potatoes on top from drying out. Everything under the top layer was wonderful. I think this could also be solved by making twice as much cream sauce to put on the potatoes, enough to keep most of it submerged, but this doesn't have the flavor benefits of cheese Another thing that contributed to the drying was that I just threw the slices in haphazardly. If you carefully layer them down partly overlapping each other like roof tiles or dragon scales, almost all the potato slices will be partly covered, keeping them more moist and protected from drying and curling. On top of that, it will make the potatoes lay more compact, meaning you'll need less cream sauce to cover more of them. Egg still sucks. Anyways I think I've learned all I'm going to from this recipe, going to try Robuchon and Boulud's gratins next.
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Oct 17, 2014 06:39
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In other recipes I would too, but this was like carrot slices that had been sitting out in the open all day.
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Oct 17, 2014 19:14
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 Made Joel Robuchon's gratin dauphinoise. It is ridiculously good. The topping not only gets ridiculously brown, it is crunchy. It's perfectly well cooked all throughout and the aroma of garlic is powerful while it bakes. Awesome gratin!  The recipe didn't call for it, but I also buttered the dish, which ended up browning really nicely. Steve Yun fucked around with this message at 07:33 on Oct 21, 2014 |
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Oct 21, 2014 07:05
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Not much in the flavor. I actually used two cloves but I'd use a total of three or four if I did it again. Looking over the recipe it's kind of hard to imagine where to stick in extra garlic... Don't want to just run all of it on the dish and I wonder if it would get overcooked if it's put in the cream at the beginning... maybe as you're putting the cooked potato slices in the baking dish? Now that I've thought about it some more one of the ingenious things about this recipe is that it cooks the potato slices in cream for 20 minutes. You know how starch capsules are broken open when cutting potato slices, and the released starch sits on the surface of the potato slices? The first cooking actually takes advantage of that starch, distributing it around to thicken the cream. It's brilliant. (Several other recipes do this too) Steve Yun fucked around with this message at 19:03 on Oct 21, 2014 |
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Oct 21, 2014 17:42
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 Made modernist potato purée. Involves blending potatoes but thanks to the use of diastatic malt powder, instead of turning into glue the starch gets broken down into sugar. Because of the lack of cream and butter, this is the most potatoey-tasting mash I've ever had. And yet it's delicious because of the natural sugars. In fact it reminds me of the taste of cooked parsnips.
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Oct 24, 2014 06:51
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 Heston Blumenthal's mashed potatoes with lime jelly. Uhh I don't get this lime jelly business. He says it's there to cut the richness of the butter in the potatoes, but the mashed potatoes aren't that rich compared to many other recipes. Instead I think the lime jelly is too sour and even when I used drastically less than the recipe called for it's still overpowering. Tried little pickled beet cubes and it was just right however.
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Oct 30, 2014 08:16
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TODAY IS OCTOBER 30TH PEOPLE WHO HAVE MADE POTATO casu marzu cyberia contrapants paraquat Drink and Fight KuroMayuri Suspect Bucket kinmik SnakeParty Spoon Man The Glumslinger Veritek83 The Midniter Mr. Wiggles Phaxtor FamDav guppy FATWOLF PEOPLE WHO SAID THEY'D MAKE POTATO AND HAVEN'T YET Butch Cassidy Sjurygg Kenning PEOPLE WHO POSTED IN THIS THREAD THINKING THEY COULD WITHOUT BEING REQUIRED TO MAKE A POTATO ActusRhesus BlueGrot Bob Morales Cavenagh Zeno-25 AVeryLargeRadish You have 48 hours to make a potato side dish and post evidence of it in this thread Steve Yun fucked around with this message at 09:13 on Oct 30, 2014 |
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Oct 30, 2014 08:55
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AVeryLargeRadish posted:What is the consequence if you fail to make a potato of some sort? I'll probably just resort to making a steamed potato, I can't really handle much cooking right now... You will be subjected to shame! 
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Oct 31, 2014 01:21
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I think potatoshame will be punishment enough.
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Oct 31, 2014 03:31
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BlueGrot posted:I'm on sick leave from work due to panic attacks(wtf, gently caress you too, brain), so hopefully that gives me a grace period? Maybe I'll make some potatoes tomorrow, but not the potatoes I planned :c You can make substitute tuber now and makeup tater later
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Oct 31, 2014 08:39
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Your dinner looks like a soap opera from 1983
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Oct 31, 2014 23:08
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Yeah, but the idea is to make food for the whole week in one day
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Nov 1, 2014 06:03
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Update: modernist mash is hilariously too loving sweet when you follow the recipe. It appears that the first time I made it, I forgot to put sugar in the water, but guess what? It was better that way! The second time I followed the recipe exactly and it was pretty saccharine. So I made it ons more time, left out the sugar again and now it's perfect.
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Dec 14, 2014 00:48
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