Russet Potatoes
Commonly known as the Idaho potato, the russet potato has low moisture but high starch content, which results in a lovely, floury texture when baked. The russet potato is long, slightly rounded, with a course brown skin with many eyes. The russet potato is available year-round
Selection & Storage
Select russet potatoes with no soft spots, cracks, or withering. If the "eyes" have sprouted or if the skin has a greenish tinge, DO NOT buy it. Greenish skin means the potato was exposed to bright light too long.
Store in a cool (50 degrees F to 55 F), dark place for up to two weeks.
Preparation
Scrub each russet potato well with a vegetable brush in a bowl and pan full of water with a few drops of a vegetable wash.
Baked Potatoes
Dry excess moisture off and prick each potato with a fork several times. Bake at 425 degrees F for 40 to 55 minutes, until tender when a sharp pointed knife is inserted.
For the best results in baking potatoes, do not wrap them in aluminum foil, or the end results will be a steamed-wet potato flesh.
Mashed Potatoes
If you are making mashed potatoes, use baked russets to achieve the richest possible texture for the dish.
Chives
Chives are related to the onion and the leek and it has delicate, hollow stalks that resemble grass blades and taste like a mild onion. If you grow your own chives, the pretty lavender flower that it produces are also edible. Chives are available year-round in most grocery stores.
Selection & Storage
Choose chives with a uniform green color and show no sign of yellowing, browning or wilting. Chives can be kept in a plastic bag in the refrigerator for up to a week. They are best when used immediately... great to have them growing in a personal herb garden.
Preparation
Rinse chives and dry on a paper towel. Snip with scissors to desired lengths. Do not chop chives or they will become bruised. To experience the best flavor of chives, add to the dish just before serving.
The Vegan Basics
Basic Vegan Mashed Potatoes
Mashed organic Russet or Yukon Gold potatoes make the very best side dish for any meal. And don't think you have to give up flavor because vegans don't use cream or butter. This Basic Vegan Mashed Potato Recipe can be adapted to several variations.
Ingredients
4 large organic Russet potatoes or 8 small organic Yukon Gold Potatoes
organic extra Virgin Olive Oil
sea salt
black pepper
Plain Silk Soy Creamer
Italian flat leaf parsley
Tools
potato ricer
baking sheet
parchment paper
knife
large bowl
large spoon
Preparation
Preheat the Oven
Preheat the oven to 375 degrees F.
Wash the Potatoes
Wash the potatoes of your choice and place them on an insulated cookie sheet covered with a sheet of parchment paper.
Bake the Potatoes
Bake the potatoes for 1 hour and fifteen minutes or until a sharp knife inserted into the potato slides in easily and the potato is soft.
Rice the Cooked Potatoes
Cut each potato in half.
Place one half of the baked potato into the ricer and press to release the soft delicious baked potato into a bowl.
Open the ricer again and remove the baked potato peeling and throw it away.
Insert each half until all the baked potatoes have been riced.
Final Seasonings
For the Basic Mashed Potato Recipe, add 3 tablespoons of an organic Extra Virgin Olive Oil, one teaspoon sea salt, on teaspoon black pepper, and Plain Silk Soy Milk Creamer.
The amount of Silk Creamer depends on how smooth you want the consistency of your riced potatoes. Start with 3/4 cup of Silk Soy Creamer and mix everything together with a large spoon.
Add more Plain Silk Soy Milk Creamer until you get the consistency you want for your Basic Mashed Potatoes.
Add 2 tablespoons of freshly chopped Italian flat leaf parsley and stir until incorporated into the mashed potatoes.
Presentation
Spoon a large dollop onto your plate and add a vegan entree and veggies.
Variations
Use 2 tablespoons finely chopped chives instead of flat leaf Italian parsley.
Use 3 tablespoons of Sweet Roasted Garlic Paste instead of extra virgin olive oil.
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Copyright © 2004-2008 Betty A. Morgan | |