>>
>> Any idea what to do with overboiled russet potatoes?
>>
>> I have them sitting here with the skin on.
>>
>> I'm thinking some type of garlic, cheese, skin on potato casserole?
>
> Strain and make potato bread or rolls. Here is a recipe that whups the
> competition (with a spur of the moment potato dumpling recipe at the
> end):
> <begin paste of an old post of mine>
> I used the plain potato bread recipe out of Secrets of a Jewish Baker by
> George Greenstein. From this man I learned about altus, chops, and clear
> flour. When I make the bread, I mash the potato only partially...leaving
> a few marble-sized 'rustic' chunks, but for the rolls I wanted something
> with a very light texture as I was pitching to a very conventional
> crowd. What follows in Greenstein's 'Kitchen Aid' type mixture recipe.
> To do by hand, reduce by 33%.
>
> (I have adapted it a bit, e.g. I didn't proof the yeast...I have faith
> in the freshness and reliability of my yeast.)
>
> Mix:
> 3 1/2 C potato water
> 1 1/2 C mashed potatoes (to get this very smooth and light, I used Yukon
> Gold pots and blended the well boiled, peeled spuds in a food processor.
> The product of this was more like glue than mash patatoes)
> 6 3/4 Teas yeast (three packets)
> 3 T sugar
> 3 T room temp butter
> 1/2 C skim milk powder (I use non-instant which is a little denser than
> the instant kind)
> 1 T salt
> Stir in 3-4 Cups all purp flour and put your hook on your Kitchen Aid
> mixer. Run on low and keep adding flour until the dough comes away from
> the sides....this dough will remain on the sticky side. Knead or mix
> about 7 minutes until silky smooth.
> Place in greased bowl, let double, punch down and let it 'rest' while
> you grease or butter a baking sheet 12x18". Unfortunately this recipe
> won't *quite* fill the pan, but to make more will run the dough up the
> hook. Grease your hands and pinch off a wad of dough a bit bigger than a
> golf ball, roll it up tight, pinching together the loose ends you have
> drawn up, and place them in rows four across and 6 down, spacing them
> evenly, but leaving a gap on one long end so that they rise into each
> other. Cover with *greased* wax paper (this dough is sticky!) and let
> double. Preheat oven to 375F and bake about 20 minutes. They should be
> evenly and darkly brown.
> I transported this to the T-day meal on the baking sheet and when the
> turkey came out, in went the cooled rolls. They reheated very well and
> were very popular. Great with cranberries smeared on them. I did butter
> the tops as they came out of the oven and let them cool initially with a
> teatowel over them.
> Oh, and if you have any extra of the food processed, slimey potato
> leftover try:
> 1 cup of above potato puree', one egg, 4 T all purp flour, salt and
> white pepper, mix well, drop into gently boiling, salted water off of a
> greased serving spoon. Boil, turning once, about 5 minutes. I had mine
> with a bit of horseradish....very tasty.
Fantastic! Thank you!!!!!!!!!!!!!
~Carol Ann
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