This week: Spuds!
Posting early because I have a shoulder injury and need some extended time off of typing after tonight. Will read, and be back.
(If you would like to be on or off of this weekly cooking thread, please send a private message.)
-JT
I'm out on a limb here but I think rehydrated potato flakes work perfectly with this. Lots of milk and butter and making sure the filling is of excellent quality and no one will know the difference. Saves time and mess.
Just noticed an error, when I said that I was trying to get the balance of ‘garlic and onion’ down. I meant garlic and LEMON. There are no onions in this recipe.
Sorry of this was confusing,
JT
Spuds, okay. If I want baked ‘pots I get these wrapped bakers at Walmart. You just pop them in the Uwave for four minutes or so (directions on the wrapper) and viola! Baked ‘pots and they’re excellent. I do the same with corn on the cob - slice off the end opposite the silk and Uwave them for four minutes and just squeeze the corn out using pot holders.
Idahoan makes an instant potato that’s almost indistinguishable from the real thing, and I’m picky about my potatoes! Only the kind in the packets though, not in the box. The kind in the box tastes like other brands of potato flakes.
I watch for them to be on sale and stock up. I even keep some in my desk at work for times when I don’t have much to pack for lunch. A little cream of chicken soup and some frozen peas make a decent gravy, pour over potatoes and it’s a meal in itself. For that matter, switch a fresh baked potato for the instant, and that’s my favorite don’t-feel-like-cooking-tonight dinner!
Potatoes are a staple for me, I’ve had lots of trouble with potassium deficiency, and potatoes are the most concentrated natural source there is.
Jamestown, hope your shoulder heals quickly and is feeling better soon!
Thanks for the ping!
Good timing! I have 2 pounds of beautiful red potatoes only about 1 inch around waiting to be used.