MacKenzie Posted December 9, 2015 Report Posted December 9, 2015 Here's how to make cream potatoes without the cream- Started by boiling potatoes.Then whip them with the immersion blender until they turn into glue. Note: any method that turns the potatoes to glue will work (food processor). Not just an immersion blender. Be careful if using an immersion blender it take a lot of power to do this.Add 1% by weight, Diastatic malted grain powder.Vacuum seal and SV @ 126 F for 30 mins. This enzyme will eat up that glue and you'll have the creamiest potatoes without cream.Put the potatoes in a pot on the stove and heat to 167 F to stop the reaction. Or raise the temp of the SV bath.
ckreef Posted December 9, 2015 Report Posted December 9, 2015 The science side of cooking - very interesting. Charles - Prometheus 16.5", Cassiopeia 19" TT
tony b Posted December 9, 2015 Report Posted December 9, 2015 (edited) Better living through chemistry, baby!!! Update: just went to Amazon and order the organic diastatic barley malt powder. Can't wait to try the potato idea and will probably use a bit of it in my pizza dough, too! Edited December 9, 2015 by tony b
MacKenzie Posted December 10, 2015 Author Report Posted December 10, 2015 That's where I bought mine☺
tinyfish Posted December 10, 2015 Report Posted December 10, 2015 Man oh man look at how good that looks.
PRippley Posted December 10, 2015 Report Posted December 10, 2015 MacKenzie where do you find the time to be so creative? You had me at potatoes!👌
kjs Posted December 10, 2015 Report Posted December 10, 2015 Very interesting approach and it looks really good.
tomahawk66 Posted December 10, 2015 Report Posted December 10, 2015 For his next trick he'll show you creamed potatoes with just the cream and no potatoes 👅 Regards, Oliver In Singapore. Soon to be the proud owner of a Cobalt Blue 32 😄
ckreef Posted December 10, 2015 Report Posted December 10, 2015 For his next trick he'll show you creamed potatoes with just the cream and no potatoes 👅 Regards, Oliver In Singapore. Soon to be the proud owner of a Cobalt Blue 32 😄 BTW that would be a "she'll show you" Charles - Prometheus 16.5", Cassiopeia 19" TT
tomahawk66 Posted December 10, 2015 Report Posted December 10, 2015 BTW that would be a "she'll show you" Charles - Prometheus 16.5", Cassiopeia 19" TT Doh! Forgot it was a MacKenzie post... Regards, Oliver In Singapore. Soon to be the proud owner of a Cobalt Blue 32 😄
Jon B. Posted December 10, 2015 Report Posted December 10, 2015 Amazing.......Mackenzie.....Just Amazing!!!!!!!
tony b Posted December 10, 2015 Report Posted December 10, 2015 While I'm definitely going to try this for comparison, it will have a ways to go to match last nights spuds - smashed yukon golds with heavy butter, sour cream, half-n-half, Boursin cheese, salted chives, roasted garlic, and S&P. Just sayin' !!!
MacKenzie Posted December 10, 2015 Author Report Posted December 10, 2015 That doesn't sound like a fair comparison at all. I'm not promising the flavour of butter, sour cream, Boursin cheese and half and half, just creamy potatoes.
tony b Posted December 10, 2015 Report Posted December 10, 2015 But, MacKenzie, I bet you can still add some of those components after the SV to amp up the flavors! Or, as in your case, adding lots of yummy gravy over the top works for me, too!
MacKenzie Posted December 11, 2015 Author Report Posted December 11, 2015 Oh, yes, I could add some of those goodies to change the flavour:
CeramicChef Posted December 11, 2015 Report Posted December 11, 2015 MacKenzie - beautiful cook. I love the peas and carrots. It's one of my favorite sides. That's one gorgeous money shot. Thanks!
tony b Posted December 16, 2015 Report Posted December 16, 2015 OK, so I experimented with this tonight. I'm going to start off by saying it's "not my thing." I may have done something wrong, but I did not like either the texture or the flavor. Texture was like porridge, almost like a potage (potato soup). Flavor had a sweet edge to it from the malted grain. Being a brewer, I picked up on that right away. Pics are posted over in the Cooking Pics section with the rest of the dinner, but here's the process that I followed. Tried to duplicate what MacKenzie posted. Boiled two cubed russet potatoes (290 gms) in salted water with a couple of garlic cloves until just tender. Drained, then put them into the food processor still steamy hot. Had some difficulty get them to process. So, I added some of the boiling water (since it would also contain some starch). Processed the beegebus out of them, into a paste. Added the 1% malted diastatic flour (2.9 gms). Into the zip bag. Pressed out the air. Into the SV bath at 126F for 30 minutes. Then ramped up the SV bath to 167F, let it go for 5 minutes once it reached temp. Pulled the bag out of the SV bath. Did 2 separate treatments once out of the bag. One was a simple butter, S&P. The other was my standard mashed potato mix - butter, sour cream, Boursin cheese, salted chives, and S&P, except I did not add any half-n-half/cream/milk. The added ingredients did a lot to mask the sweet edge, but did nothing to tighten up the texture. So, did I miss something along the way that gave me this result??
ckreef Posted December 16, 2015 Report Posted December 16, 2015 (edited) Considering I like full skin mashed potatoes (sometimes I leave them a little chunky) not sure if this would appeal to me either. Charles - Prometheus 16.5", Cassiopeia 19" TT Edited December 16, 2015 by ckreef
MacKenzie Posted December 17, 2015 Author Report Posted December 17, 2015 I've been without internet for a day, we had a major ice storm that lasted a good 24 hours. I think adding that water was a problem, my potatoes are such that I wouldn't want them any softer. I've been thinking that I'd try a batch were perhaps I'll pass the potatoes thru the ricer and then maybe did out the food processor to turn them to glue. It's just so hard on the immersion blender. I'll let you know if I do this plus I will let the cooked potatoes cool off and that should dry them out some.
