What Is Your Favorite Potato Dish or Dishes?

RadishRose

RadishRose

SF VIP
Location
Connecticut, USA
I'm sad because I have to really cut carbs- my favorite food. Especially potatoes- all ways.

What are your favorites? Any unusual ingredients?
 

I'm sorry to hear that RR. I would be sad too. I love potatoes.

Maybe scalloped?

scalloped_potatoes_325x325.jpg


Or just plain old pan fried, or au gratin, or, .... most any way. [I even like some brands of instant mashed potatoes. :rolleyes:]
 

I am a big fan of any potato dish!

I have to restrict my carbs due to diabetes but I still make room for a potato now and then.

These days I buy them individually, I get a kick out of the reaction from the kids at the checkout when I buy one or two lonely little 4 ounce potatoes. It takes a little attitude adjustment to eat half of a small baked potato, approx. 1/2 cup, for dinner and then fry the remaining half for breakfast or to make a little 2 potato salad with one egg and a few odds and ends but it's doable.

Also try experimenting with other vegetables, like cauliflower and yellow turnips as a substitute for potatoes.

Good luck!
 
Maybe you could change to a recipe with sweet potatoes instead, both sweet and white potatoes pound for pound have about the same amount of Carbs in them...but

'snipped from a website''


Sweet potatoes and white potatoes are good-for-you foods that are low-calorie, low-fat and rich in vitamin C and potassium. One 5-oz. white potato contains a mere 110 calories, while a 4-oz. sweet potato contains 105. If you are pre-diabetic or diabetic, or are simply concerned about your blood sugar levels, stick with sweet potatoes. White potatoes, particularly when baked, have a high glycemic index rating, meaning that your body absorbs the carbohydrates in them quickly, making your blood sugar levels spike very high.


Or... how about replacing the potato with carrots instead ..you can mash them together with swede or any other vegetable and cover them in a sauce, put them in a soup. or eat them plain.., or make skinny fries out of them, and oven bake... just like potatoes... In fact I have some skinny carrots here ready to bake for dinner tonight..
 
hollydolly said:
Maybe you could change to a recipe with sweet potatoes instead, both sweet and white potatoes pound for pound have about the same amount of Carbs in them...but

'snipped from a website''


Sweet potatoes and white potatoes are good-for-you foods that are low-calorie, low-fat and rich in vitamin C and potassium. One 5-oz. white potato contains a mere 110 calories, while a 4-oz. sweet potato contains 105. If you are pre-diabetic or diabetic, or are simply concerned about your blood sugar levels, stick with sweet potatoes. White potatoes, particularly when baked, have a high glycemic index rating, meaning that your body absorbs the carbohydrates in them quickly, making your blood sugar levels spike very high.


Or... how about replacing the potato with carrots instead ..you can mash them together with swede or any other vegetable and cover them in a sauce, put them in a soup. or eat them plain.., or make skinny fries out of them, and oven bake... just like potatoes... In fact I have some skinny carrots here ready to bake for dinner tonight..
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It just isn't the same...or close to it.

My favorite is mashed using Reds with plenty of butter and sour cream. I replaced milk with sour cream a couple of years ago. I like them smooth so I whip them with a portable mixer.

I have made mashed potatoes my entree on many occasions. Carrots are a pleasing side dish, but I NEVER mix them.

I like potato wedges as well, but I have never prepared them at home. I get them from the Walmart deli.
 
If I had to, I could live on the potato. My favorite I guess is a large Russet baked in the oven then served simply with butter, salt and pepper. I like French fries too.
 
Bea and Holly, thanks for the tips. Unfortunately I don't like sweet potatoes.

I have heard that red potatoes are somewhat lower in carbs, but make gluey mashed.

pototo.jpg
 
I lived on a farm until I was about 10, and have never lost my love of the plain, hearty food we always ate. I prefer my potatoes boiled, mashed, and fluffed up with milk and butter. Dad always put a thick pat of butter on his after plopping it onto his plate with the "big spoon", and so did I.

"The big spoon." That brought back memories. In all the kitchen drawers, there was always only one Big Spoon. It was the spoon us kids wanted to dig in the dirt with so badly we just had to ask every day, "Mom, can I play with the Big Spoon?" even though we knew the answer would always be a loud, firm "No!..I only have one of those, and you're bound to lose it!"

But, we persisted, waiting for a miracle. And it happened! Auntie Bess inadvertently left her Big Spoon at our house on Thanksgiving. We rejoiced! After all, Auntie Bessie had now officially already lost her Big Spoon. The morning after Thanksgiving, with no school that day and a light, steady rain having made dirt into glorious mud the previous night, we entered the kitchen, visions of perfect mud roads, mud barns, mud pies in our heads, and, winking confidently at each other, asked, "Mom, can we play with the Big Spoon?"

Alas, the answer was still a Big No!
:sentimental:
 
Love a baked stuffed potato. Don't have often. I splurged and bought a Patti LaBelle sweet potato pie at Walmart yesterday. Its the kind I love to make for the holidays but since I discovered hers I will start picking one up forThanksgiving and Christmas dinners. Walmart is a few miles from me and I don't go there often as the road is under construction and if you are not careful you will be on the interstate before you know it! Also the pies don't last long at Walmart as they are popular around here so I may have to make some anyway.
 
RadishRose said:
Bea and Holly, thanks for the tips. Unfortunately I don't like sweet potatoes.

I have heard that red potatoes are somewhat lower in carbs, but make gluey mashed.

View attachment 43343
Click to expand...
Add just a tiny amount of milk or sour cream. Add no butter before you begin mashing. Whip them with as little moisture as possible. They usually come out light and fluffy. Reds are the best mashing potatoes.
 
Big Horn said:
Add just a tiny amount of milk or sour cream. Add no butter before you begin mashing. Whip them with as little moisture as possible. They usually come out light and fluffy. Reds definitely taste the best mashed.
Click to expand...
I wasn't thinking when I wrote that. I should have said that Reds make the best mashed potatoes. I will edit that.

I use them for home fries as well although I don't make the latter very often.
 
Garlic mashed potatoes. Mashed cauliflower is a good substitute if you squeeze a lot of the water out and add plenty of garlic, butter, salt and pepper, and a little cream.
 
I love sliced Yukon Gold potatoes seasoned and sauteed in olive oil in the big black fry pan until browned on the outside and tender patties on the inside. Also any kind of mashed potatoes or boiled potatoes just cut up a little with light olive oil and butter or smart balance spread. You can always use cauliflower instead of potatoes to go low carb, use whatever ingredients you might use with mashed potatoes and make it like that, tastes pretty good!

Edit: Just saw your post Hearlady, I see you had the cauliflower idea too. :)
 
I love cooking and I love potatoes.

But the way I love them is scalloped potatoes.

However. I have yet to master the art of cooking them like I have tasted them in other places.

It must be the variety of potato. Just any old potato variety doesn't cut it apparently.

That's another thing about spuds. The numerous varieties.
 
Potato Facts

There are more than 200 varieties of potatoes sold throughout the United States.
potatoes.jpg


During the Alaskan Klondike gold rush, (1897-1898) potatoes were practically worth their weight in gold. Potatoes were valued for their vitamin C. And gold, at that time, was more plentiful than nutritious foods!

potato money.jpg
In 1853 railroad magnate Commodore Cornelius Vanderbilt complained that his potatoes were cut too thick and sent them back to the kitchen at a fashionable resort in Saratoga Springs, NY.


To spite his haughty guest, Chef George Crum sliced some potatoes paper thin, fried them in hot oil, salted and served them. To everyone’s surprise, Vanderbilt loved his “Saratoga Crunch Chips,” and potato chips have been popular ever since.

potato chef.jpg
 
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