Apparently the UN has declared this the International Year of the Potato. I’m not sure why the UN felt it necessary to claim a year for a vegetable. I happen to love potatoes but wasn’t aware they were in need of such support or celebration. According to the UN the potato will help meet the food security challenges that the world will face, mainly because it can be grown quickly, on little land in even the harshest climates. They are a good source of energy, rich in potassium and vitamin C. They are also very tasty. Sadly most of the potatoes grown in North America are made into french fries. Much of the rest are simply baked or boiled.
Here is a recipe that may make you take another look at the potato. These take a lot of work but are worth the effort.
Gnocchi
2 lbs baking potatoes
2 large egg yolks
pinch salt
1 1/4 - 1 1/2 cups flour
3 cups tomato pasta sauce
grated parmesan cheese
Bake the potatoes until tender. Cool enough to handle. Cut and scoop out as much of the flesh as possible. Mash thoroughly. Mix in the egg yolks and salt. Mix in one cup of the flour until well combined. Transfer the dough to a floured work surface and knead into a ball that is dry to touch, incorporating 1/4 to 1/2 cup more flour as needed.
Line a baking sheet with parchment paper. Divide the dough in quarters. Roll each quarter in a 3/4 diameter log. Cut into 1 inch pieces. Flour your finger and make a dimple in each piece of dough. Use a fork on the non dimpled side to make ridges. Place on baking sheet.
Preheat the oven to 200 F. Lightly brush a large baking sheet with olive oil. Cook the gnocchi in the boiling water (in batches) until they float to the surface. Scoop out of the water with a slotted spoon and place on baking sheet. Keep the cooked ones warm in the oven while you cook the rest. Divide the gnocchi among pasta bowls and cover with sauce and sprinkle with cheese.
For a new take on mashed potatoes try this favorite of mine.
Cream Cheese Mashed Pototoes
2 lbs potatoes (baking potatoes work best)
1/3 cup butter
1 stick cream cheese (about 1 cup)
Boil and mash potatoes. Add butter and cream cheese and mix until melted throughout. If potatoes are too stiff, add milk until creamy.
Hopefully I (and the UN) have inspired you. Go forth and explore the possibilites of the potato in celebration.
4 responses so far ↓
1 cate // Feb 25, 2008 at 4:48 pm
Ooh the cream cheese mashed potatoes look tasty. I’ll have to give them a try.
How long do you boil potatoes for? That is always the tricky part that keeps me from making mashed potatoes from anything other than flakes.
2 busymom // Feb 26, 2008 at 2:38 pm
I think I may try to cream cheese one out myself. We love mashed potatoes, but they can really get old.
Note - I boil potatoes until I can easily smash a piece with a fork.
3 nicholmom3 // Feb 27, 2008 at 11:32 pm
yummy! I love gnocci but unfortunately no one else in my family does.
It’s an awful lot of work for just me!
4 myworld // Feb 28, 2008 at 1:21 am
How long to boil potatoes can be tricky. It depends on the type of potato. Once the water has come to a boil, turn the heat down and it takes between 10 - 20 minutes. The harder the potato variety the longer it will take.
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