Comments | food_porn: Pie and Potatoes

aleph_zahir in food_porn

Pie and Potatoes

Nov 24, 2006 17:56

After changing my Thanksgiving plans nearly a dozen times, my husband and I finally just decided to go out for an Indian feast yesterday. I still feel the need for stuffing and potatoes, though, so today I am making a mini-Thanksgiving dinner: Chicken under a Brick with Fresh Garlic and Herb Sauce, Stovetop stuffing, mashed potatoes, cranberry ( Read more... )

pie, mashed potatoes, potatoes

Comments 5

tisiphone November 25 2006, 01:59:59 UTC

I usually pre-cut my potatoes and put them in water in the fridge to wait until it's time to cook them.

anita_margarita November 25 2006, 03:05:55 UTC

You just need to chill the crust so the shortening in it doesn't melt while you're rolling it out. 1/2 hour is fine.

And my mom always cut up potatoes in advance and kept them in water. No problem.

kastinkerbell November 25 2006, 03:28:55 UTC

I'm sure you've already done this, but Alton said that letting the potatoes sit in water like that would help draw off some of the extra starch. IIRC, the starch is what can make potatoes gummy when mashed sometimes.

coco_beans November 25 2006, 07:16:12 UTC

youll be fine with both

antikythera November 25 2006, 15:21:07 UTC

We always sit the potatoes in water for a while, so that they don't brown in the time it takes to get them on the stove.