A New Year, New - Idaho - Potato Recipes

The Grand Prize winning potato recipe: Mashed-Up Kimchi Reuben Tater Bombs with Sweet Onion & Gochujang Aioli by Crystal Schlueter, Northglenn, Colorado (Courtesy: Idaho Potato Commission)

January 20, 2017

Source

Idaho Potato Commission

Following an online potato recipe contest ('Fully-Loaded Idaho Potato Cook-off'), Kenmore awarded Crystal Schlueter’s unique and easy-to-make recipe for Mashed-Up Kimchi Reuben Tater Bombs with Sweet Onion & Gochujang Aioli the grand prize.

The poppable hors d'oeuvres balance sweet onion, salty reuben, savory mashed potato filling, and spicy gochujang dipping sauce to create an unforgettable flavor experience.

In November, participants entered their favorite holiday-themed recipes to showcase their love for Idaho® potatoes. Kenmore® selected four winners, including a “Social Spud,” the most liked recipe on social media channels.

Potato Recipe winning the Grand Prize

Mashed-Up Kimchi Reuben Tater Bombs with Sweet Onion & Gochujang Aioli
by Crystal Schlueter, Northglenn, Colorado

Ingredients:

2 medium Idaho® potatoes, peeled & cubed
½ cup mayonnaise
½ tablespoon gochujang
½ tablespoon honey
1 teaspoon rice vinegar
½ teaspoon sweet onion, grated
½ teaspoon prepared horseradish
3 pinches salt and pepper, divided
½ teaspoon chives, snipped
2 tablespoons sour cream
4 tablespoons thick sliced deli corned beef, chopped
4 tablespoons kimchi, chopped
8 ounces Swiss cheese, shredded
4 tablespoons all purpose flour
2 large eggs
½ cup rye cracker crumbs, finely crushed
vegetable oil, for frying

Directions:

Place the potatoes in a medium pot with enough salted water to cover by at least 1 inch. Bring to a boil & cook until potatoes are tender. Drain & mash potatoes. Measure out 1 cup & place in a bowl. Reserve any remaining potatoes for another use.

In a small bowl whisk together the next 6 ingredients (from the mayonnaise through the horseradish) until combined. Stir in a pinch of salt & pepper. Sprinkle with chives. Cover with plastic wrap & chill until serving.

Add the sour cream, beef, kimchi, & another pinch of salt & pepper to the mashed potatoes. Mix well. Form mixture into 12 balls.

Place the Swiss cheese onto a microwave safe plate. Heat on high power for 15 seconds. Stir, then repeat 3-4 more times or until cheese is melted & smooth. Drain off any excess grease. Allow cheese to sit until cool enough to handle. Once cool enough to handle, grab off pieces of cheese to form approximately 1-inch balls. Flatten cheese in your hand & wrap around potato balls, pinching edges to seal. Reheat cheese at 10-15 second intervals if needed to maintain pliability.

Place the flour into a shallow dish & stir in another pinch of salt & pepper. In another dish beat the eggs. In a third dish, add the cracker crumbs. Dip each ball into the flour, then the eggs, then roll in crumbs. Place on a wire rack & allow to dry for 10 minutes.

Meanwhile, heat 2 inches of vegetable oil to 350°. Line a large plate with paper towels. Fry potato bombs until golden brown on each side-about 30-45 seconds total time. Drain briefly on the paper towel lined plate, and then serve with the aioli.

Potato Recipe winning 2nd Place

Cream of Potato Jalapeño Soup
by Tamie Joeckel, Richardson, Texas

Ingredients:

2 slices bacon
1 cup onion, diced
3 cloves garlic, minced
2 jalapeños, seeded and minced
3 cups Idaho® potatoes, diced
32 ounces chicken broth
12 ounces fat free evaporated milk
1 cup low fat sour cream
1 teaspoon cumin
1 teaspoon each sea salt and pepper
1 cup thin tortilla strips

Directions:

In a large Dutch oven, brown the bacon and add the onions, jalapeño and garlic. Sauté for about 4 minutes.

To the Dutch oven, add the potatoes and broth and bring to a boil. Cook until potatoes are tender. Add the milk, 1/2 cup of sour cream (retain the rest to garnish) and spices. Puree with an immersion blender.

Ladle into bowls and garnish if desired with a dollop of sour cream and thin tortilla strips.

Potato Recipe winning 3rd Place

Beggar’s Pouch Mashers with Spinach and Parmesan
by Sharon Damante, Napa, California

Ingredients:

1 package of phyllo
5 Idaho® potatoes, large
2 stick of unsalted butter
1 cup sour cream
1 cup milk
1 cup shallots, sliced
4 cloves garlic
8 ounces fresh baby spinach
1 cup grated parmesan cheese
pinch sea salt
pinch white pepper

Directions:

Wash, quarter and then boil the potatoes in a large pot of water seasoned with 2 of the garlic cloves and 1 teaspoon of sea salt.

Once the potatoes are cooked through (about 12 minutes,) drain and mash them, along with the cooked garlic, with 1 stick of the butter plus all of the sour cream and the milk. Season with a pinch or two each of sea salt and white pepper. Let cool.

Thinly slice the remaining two garlic cloves and add to a sauté pan with the shallots and a dab of the remaining unsalted butter. Gently caramelize over medium heat 4-5 minutes; let cool.

Preheat oven to 375°F.

Melt the remaining butter in the microwave for 20 seconds. Set up your assembly station: melted butter, phyllo sheets, chopped spinach, shallot-garlic mixture, Parmesan cheese and cooked mashed potatoes.

Lightly brush the top sheet of phyllo with butter and fold into a square; place at the center of the next two sheets below. Add some of spinach to the center and top with a little of the shallot & garlic. Sprinkle with Parmesan, then add a large spoonful of the potatoes on top. Brush the sides of the phyllo with butter and draw the corners upward, tucking the sides in as you go, to form a beggar's pouch.

Place the pouch on a coated cookie sheet, brush with more butter and sprinkle with Parmesan.

Repeat the assembly with the remaining ingredients.

Bake at 375°F for 30 minutes or until the phyllo is a light, golden brown. Serve immediately.

Potato Recipe winning Social Spud

Grandma’s Shepherd’s Pie
by Anna Feliciano, Mahopac, New York

Ingredients

2 pounds Idaho potatoes, peeled and quartered
8 tablespoons butter
1 large onion, chopped
2 cups vegetables, diced carrots, corn, peas
2 pounds ground beef
1 cup beef broth
2 teaspoons Worcestershire sauce
salt and pepper

Directions:

Peel and quarter potatoes and place in a medium sized pot. Cover with cold water. Add a teaspoon of salt. Bring potatoes to a boil, then reduce to a simmer. Cook for approximately 25 minutes. Remove them from the pot and mash them in a bowl, adding 4 tablespoons of butter and season with salt and pepper to taste.

While the potatoes are cooking, melt the remaining 4 tablespoons of butter in a large saute pan. Add the onions and cook until tender, approximately 10 minutes.

Add the carrots, corn, and peas. Cook for 10 minutes.

Add the ground beef, beef broth, and worcestershire sauce.Cook for 15 minutes.

Preheat oven to 400 degrees f.While oven is pre-heating, begin the following step.

Layer the meat mixture in a 9 x13 baking tray. Spread the mashed potatoes with a fork so that the top gets well browned once cooked.

Place tray in oven and cook for approximately 30 minutes.Once bubbling and top of mashed potatoes brown, remove from oven and enjoy!

Idaho Potato Commission President and CEO, Frank Muir, acknowledged the strength of IPC’s partnership with Kenmore® and Momma Cuisine--a well-respected cooking personality with an impressive following on Twitter--for this online event.

Frank Muir, Idaho Potato Commission President and CEO:

“Idaho® potato lovers are some of the most dedicated fans out there and we knew that by partnering with Kenmore®, one of the country’s most trusted brands, and Momma Cuisine, we would get some fantastic entries.”

“I’m impressed with the quality and creativity of the entries. Thank you to all the participants and congratulations to our winners.”