Tag Archives: potato

Potato Bread – Idaho

Fall is finally upon us here in the Midwest. Hooray, time to fire up the oven and get to baking again. We’ve always loved the soft texture of potato bread that comes from the grocery store, so we

Potato Bread - Idaho

decided to try our hand at recreating it at home. Oh my, this was a winner! If you have leftover mashed potatoes, they will work just as well as freshly prepared, you’ll need about one cup. We tried rising this dough overnight in the fridge and it worked wonderfully. Keep this recipe in mind the next time you have overnight guests and want to have fresh bread in the morning.

Don’t feel bad about loving potatoes. Idaho surely doesn’t. The Gem State leads the states in potato production, with 13 billion pounds harvested in 2014. Potatoes are actually high in potassium and Vitamin C — providing almost half the recommended daily value.

Potato Bread - Idaho

Craters of the Moon National Monument and Preserve is located in Arco, Idaho and is an example of relatively recent volcanic activity. The preserve has three major lava fields, five lava tube caves and over 25 volcanic cones. Hiking, camping and cave exploring await.

Potato Bread

  • Servings: 2 loaves
  • Difficulty: moderate
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Ingredients

  • 1 medium Idaho baking potato
  • 1/2 cup reserved cooking liquid from making potato
  • 1 cup warm milk
  • 1 1/2 tablespoons Crisco
  • 1 ½ tablespoons butter
  • 1 ½ teaspoons salt
  • 1 tablespoon sugar
  • 1 package yeast
  • 1/3 cup warm water
  • 5 cups bread flour
  • Cooking spray

Instructions

Peel potato and cut into large pieces. Place into a medium pot of water and bring to a boil. When potato is soft, drain, reserving cooking liquid. Press cooked potato through a ricer. Add warm milk, ½ cup of reserved cooking liquid, Crisco, butter, salt and sugar. Set aside until cool.

In the stand mixer bowl, combine yeast and 1/3 cup warm water. Let stand a few minutes until mixture bubbles. Add the cooled potato mixture. Add flour. Mix with dough hook on slow speed, about 6 minutes. The dough will be very sticky. Transfer to a large bowl coated with cooking spray. Cover with plastic wrap and let rise in a warm place for about 40 minutes (Alternatively, you can place in refrigerator and let rise overnight).

When ready to bake, punch dough down and knead 2 or 3 minutes. Divide dough in two equal parts and place in buttered rectangular bread pans. Let rise again for one hour or until doubled in size. Bake at 350 degrees for approximately 30 minutes or until golden brown.

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Peace, Love and Spuds: Baked Eggs in Potato Cups – Idaho

Whether you bake, boil, mash, nuke or fry them, everyone loves potatoes. Idaho, sometimes called the Gem State, leads the states in potato production, with 14.2 billion pounds harvested in 2012.

Baked Eggs in Potato Cups - Idaho

Idaho’s rich volcanic soil and climate offer the ideal conditions for potatoes. Potatoes are a good choice for those who are gluten free. They are a good source of Vitamin C and an even greater source of potassium — even better than a banana.

This recipe is perfect for Sunday brunch and can easily be made vegetarian. We do not recommend using frozen hash browns as they will not brown up nicely. The only caution we note is to make sure you do not press too firmly against the bottom and sides of the pan when you are putting the grated potatoes in the muffin cups. If you do, the potatoes will stick to the pan.  😦  Spray or oil liberally, then use a light touch.

For kitschy fun and to take a picture with a giant potato in front (who could pass that up?), check out the Idaho Potato Museum in Blackfoot, ID.

Baked Eggs in Potato Cups

  • Servings: 12 cups
  • Difficulty: moderate
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Ingredients

  • 3 medium baking potatoes
  • 6 eggs, lightly beaten
  • 1/4 cup red pepper, chopped
  • 1 cup Canadian bacon, chopped (can omit)
  • 1 cup grated cheddar cheese
  • 3 teaspoons fresh chives, minced
  • Salt
  • Pepper
  • Vegetable oil or cooking spray

Instructions

Bake potatoes at 400 degrees until almost done, about 40 minutes. Allow to cool, then grate. The potatoes should crunch a bit when you grate them which means they are just underdone. Season well with salt and pepper.

Increase oven temperature to 425 degrees. Spray or well oil the muffin pan. Scoop grated potatoes into the holes and onto sides, pressing very lightly (or potato cups will stick in the pan). Spray again lightly with cooking spray. Cook until potatoes are golden brown, but make sure edges do not burn, about 15-20 minutes.

In the meantime, while cups are baking, combine beaten eggs, chopped red pepper, cheddar cheese and Canadian bacon if using. Remove muffin pan from oven and spoon egg mixture evenly into the potato cups. Sprinkle tops with the chives. Return to oven for 15 minutes or until the eggs are set.

 

 

Leave Us Some Lefse – North Dakota

North Dakota, the Roughrider State, celebrates its Northern European influences, especially anything Norwegian. A third of its residents are of Norwegian descent, the highest percentage of any state in the country. Immigration from Norway began around 1870 and these Henriks and Heddas brought the two Ls — lutefisk and lefse.

Lefse

We’ll leave lutefisk for another day, but lefse is nothing more than a potato crepe. Or maybe it’s a potato tortilla? Either way, they are thin and speckled brown from the skillet and are delicious served warm with a bit of cream cheese and jelly or simpler still, with butter and sugar.

Lefse take a bit of effort, but don’t all good things? Start by peeling and cutting up the potatoes and boiling them until they are quite soft, almost falling apart when pierced by a fork. Let the potatoes cool and then put them through a potato ricer. Lumps are fine for mashed potatoes but the consistency here needs to be finer, no lumps allowed. Add the butter, milk and salt and pepper to taste and then refrigerate until the potatoes are cold. You can do this step the day before if you’d like.

When you are ready to make the lefse, add two cups of the potatoes with one cup of the flour. You’ll probably have some potatoes leftover, a bonus as you can eat them for lunch the next day. The mixture will gradually come together and you’ll have a dough that looks like this. Lefse

Divide this dough ball into 16 equal portions.

Lefse dough balls

Now the real fun begins: Rolling the lefse out. Add a cup of flour to a clean mixing bowl. Drop one dough ball into the flour, dusting the dough. Take it out and then gently roll it out with a rolling pin onto a well-floured surface. This might take a few tries until you get the amount of flour needed and how much pressure to apply with the rolling pin. Don’t get frustrated, if the dough is too sticky or holes form while rolling, just form the dough back into a ball, and try again after adding a bit more flour. You’ll want to roll these babies out as thin as possible, 1/8 of an inch or less so that the dough is almost translucent when held up to the light. Gently lift lefse off of surface with a spatula or pastry scraper. 

Lefse

Place onto a heated skillet and cook two to three minutes on each side until golden brown spots appear.

Lefse

Serve them warm, spread with your favorite topping.

Channel your inner Viking and visit the Norsk Hostfest in Minot ND, September 30-October 4, 2014.

Lefse

  • Servings: 3-4
  • Difficulty: moderate
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Ingredients

  • 1 lb. baking potatoes
  • 4 tablespoons butter or margarine
  • 1/4 cup milk or cream
  • Salt and pepper to taste
  • 1-2 cups flour
  • Vegetable oil
  • Jam with cream cheese, or butter with granulated sugar, for serving

Instructions

Peel and cut potatoes into uniform pieces. Place into a large pot of cold water, with potatoes completely covered. Bring potatoes to a gentle boil until they are soft, about ten minutes. Drain and let cool. Press potatoes through a potato ricer. Add butter, milk and salt and pepper. Mix until ingredients are completely absorbed, adding more salt and pepper if necessary. Refrigerate mixture until cold.

When ready to make the lefse, mix two cups of the potatoes with one cup of flour. The mixture will be grainy at first but will slowly become a ball of dough as you mix. Turn onto a well-floured surface and knead a few times. Divide dough into 16 equal portions. Roll each portion into a little dough ball. Cover dough balls with a clean tea towel and keep covered as you work.

Heat a non-stick pan or a cast iron skillet to medium heat. Add a cup of flour to a clean mixing bowl. Drop one dough ball into the flour, dusting the dough. Remove, then roll out gently with a rolling pin onto a well-floured surface (if dough is too sticky or holes form while rolling, form back into a ball, and add more flour). Roll as thin as possible, 1/8 of an inch or less so that the dough is almost translucent when held up to the light. Gently lift lefse off of surface with a spatula and place onto skillet. Cook 2-3 minutes each side until golden brown spots appear. Transfer onto a plate and cover with a clean tea towel. Repeat with remaining dough balls, rolling out one lesfe as one cooks. If lefse start to stick to pan while cooking, brush the pan with a small amount of vegetable oil.

To serve, spread with your topping of choice and then roll up. Lefse will keep for one week in the fridge or three weeks frozen.