Waste not!

Imagine, you’ve had that big Christmas lunch and don’t know how to refurb or recycle that pile of potato mash is left over the next day. Fear not! Try these two fantastic potato mash make overs…

First, it is the Pommes Duchesses. If you’ve got a proper piping bag they can be really fancy and cute. Duchesses are piped and baked. Then you’ve got the Pommes Dauphines. These ones are deep fried dough balls. Both really tasty…

In the spirit of not wasting, you can also use your potato  peels to make some great homemade crisps… read on and don’t forget to post a comment!

Pommes Duchesse

(can be used in place of chips)

Serves 4

Ingredients:

• 500g mashed potato
• 10ml water
• 30g butter
• Paprika
• 2 eggs
• 50g self-rising flour

Total spend: £0

Method:

For the Pommes Duchesse, heat the oven at 180°C.

Heat water and butter until the butter has melted. Add the sieved flour and mix quickly with a spatula.

The pan should still be on heat, now add Crack both eggs (whole) and add to the mixture. Mix very quickly before the eggs starts to heat up. Once the mix looks like a batter, remove from heat and add the mash potato with salt and paprika before stirring everything together until obtaining a smooth batter.

If you’ve got a piping bag, use it to pipe the duchess on a baking tray. Otherwise, just use a freezer bag and cut one of the corner with a pair of scissors before using it as a piping bag.

Place the tray in the oven for 30 minutes at 180°C.

Enjoy.

Pommes Dauphine

To do my Pomme Dauphines, I used the same batter. Instead of piping I made dough balls that I deep fry for 3 minutes in a chip pan. Pommes Dauphine can be made without the eggs, they are the easiest version of the Pomme Duchesse.

Potato skins crisps

As for turning the potato skins into chips. If you intend to use the potato skins in this way, wash the potato before peeling them.

Rinse the peels to remove the extra starch, then spread them on tissue paper to absorb the extra water and dry them.

In the mean tine, heat the oil in the chip pan, then fry them until brown. Remove oil and sprinkle with cracked pepper and sea salt.

Serve a part of the starter with a dip… I served mine with a carrot & sunflower seed butter.

Did you know, potato skins are really good for you? Apparently 20% of the potato’s nutritional value is found on in the skin.

Now your turn to try! Let me know which one you will be trying!

 

Next, What will you be doing with that Turkey meat? I am proposing a coconut milk stew, orange vegetables stir and brioche bun sandwich. See ya!