Carol Ann wrote:
>
> 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.

Carol Ann wrote:
>
> 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.

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?

Ideas?

Carol Ann
www.lowcarblosers.com ~ Home of the Monthly Weightloss Challenge!!
175/170/125
http://share.shutterfly.com/osi.jsp?i=EeBNnDdizZNmHy Pics of Morgan

>>
>> 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

>>
>> 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