Since I have lived in Stanley, Idaho all my life, I decided that my first ever food blog will be about our state’s signature potato recipes. Potatoes are without a doubt my favorite side dish and even the main dish, particularly in the breeze weather like fall and winter. I enjoy cooking potatoes in a variety of ways, namely baking, steaming, mashing, dicing, slicing, and even grilling. The following dishes use potatoes as the main ingredient, and I will try to update them more in the future.
Mashed potatoes may be tripping as they can be too thin, too thick, too whipped, or not whipped enough. The taste changes easily with a slight mistake, thus you need to aim for the balance point that is thick and fluffy but smooth and not dry. However, the flavor also depends on the taster’s preference, I vary the techniques of cooking and mashing the potatoes for mashed potatoes, mostly adjusting to the timeframe I have while remaining the same method.
How to cook
The most conventional and frequent method of preparing potatoes for mash is to boil them. Peele and dice the potatoes, then simply boil them in a saucepan of salted water for 15 minutes, or until potatoes are soft.
Because you are heating considerably less water while steaming potatoes, it is really a quicker technique than boiling. Steaming your potatoes also keeps them from becoming mushy and soggy. It can make potatoes lighter and fluffier.
You can also prevent potatoes from being mushy or soggy while boiling if you dice them a little bigger. All you have to do to get light and fluffy mashed potatoes are rinse the starch away. After peeling and cutting your potatoes into cubes, thoroughly rinse them, and then rinse them again after boiling. Add a few splashes of heavy cream, or cream cheese if you want your potatoes creamier and denser.
Baked Potatoes are an entire meal with bacon, beef, fluffy potato, cheese, and sour cream stuffed inside a crisp potato skin. For a full dinner, I usually serve it with a simple green salad. If you’re hosting a large group and just want to turn this somewhat of a side dish, cube the potatoes instead of scooping them out after baking.
How to cook
To begin, you’ll need properly cooked baked potatoes. Rinse the potatoes thoroughly under warm running tap water, then properly dry them. Poke some holes in each potato with a fork, then rub all over the potatoes with olive oil and salt. Place the potatoes on the top rack of the oven, with a baking sheet on the bottom rack to catch any drips. Bake with medium heat for 45 minutes, or until crisp on the outside and soft on the inside.
If you want to spice things up, scoop out the potatoes, leaving a tiny bit of potato around the edges, without ripping a hole in the skin. Cheese, sour cream, pepper, chives, and butter are mashed into the scooped potato. Filling the potato skins with mashed potatoes, ladle a large scoop of shredded beef and bacon into the top of the potato, then top with additional grated cheese. Bake the potatoes for another 15 minutes.
Mom’s cooking Potato Salad with tender pieces of potatoes and hard-boiled eggs in a creamy vinaigrette is a crowd-pleaser. I attempted this dish for a change of pace, primarily because of the sour cream. It was a hit with my wife and kids! It’s wonderful to come upon a fantastic dish that’s full of flavor and not at all dull. The recipe I’ve used my whole life uses bacon, and it’s delicious, but this one is going into my cookbook as a lovely departure from the norm.
How to cook
Don’t peel the potatoes yet; instead, put them to a boil with some eggs until cooked yet firm. Remove the potatoes and eggs from the water once they are done cooking and allow them to cool until they are safe to handle. Place them in a large mixing basin, peel and slice them into tiny cubes, season with salt and pepper, and stir lightly. One or two eggs should be saved for garnish.
Mix together mayonnaise, onion, cucumbers, sour cream, radishes, celery, chives, sugar, pimentos, relish, mustard, relish, green peas, olives, dill, bacon, pickle juice, and any additional add-ins based on your preferences. In a large mixing bowl, whisk together the eggs and potatoes until thoroughly mixed. Layer the remaining eggs on top of the salad, with dill weed or paprika as a garnish. Refrigerate for at least 6-8 hours before serving.
If you find these 3 dishes are easy-peasy that you can make with your eyes closed, try more advanced Idaho potato recipes.