Preparing for dinner-time, I can remember standing in the kitchen and peeling nearly whole ten-pound bags of Idaho potatoes, to make enough soup to feed the many that came to our dinner table.
We made several comforting soups, and – of course – mashed potatoes, too.
And fried potatoes.
My mom would tell stories of how her mother also did the same, as a struggling single, to feed all seven of her children. It was my mother’s job as the youngest to peel the potatoes.
I knew of yellow, butter potatoes because my other grandmother like to make potato-pancakes for breakfast in the morning before school.
But it wasn’t until I was a student in Mexico, that I was introduced to red potatoes – which of course, I referred to as purple or violeta.
In my childhood kitchen, no potato skins were allowed – the skins and debris from the gritty Idaho/Russian potatoes were not pleasurable consumption, but the center was creamy, caloric and comforting.
One of my grandmother’s insisted on the skins of the butter potatoes, which could be scrubbed clean without peeling, although as children we were not fond of the extra texture, as we were used to our mother’s creamy and flawless potatoes.
I wasn’t introduced to the red variety of this root vegetable until I lived in Latin America. It turned out that the red potatoes were just like the golden potatoes, and diced nicely into hash-browns before becoming additions to wonderful soups like picadillo – or this butternut-potato picadillo that I accidently made a few nights ago.
Mashed potatoes were one of the first joys that I brought to the children in the village. The first packages were dehydrated from my suitcase for travel until I was able to find the right ones in the market – which were harder to peel than others produced on different continents. Imagine mossy rocks, and you might be close.
Potato soup recipes are easy to make, and can differ by number of ingredients that you happen to have access to – and the type of potatoes that you have access to in different regions of the world, but – like apples – you never seem to have to look too far for a potato – or a candolo – a sweet potato – which provides a different kind of flavor, texture, and vitamins for the children in the village.
Potato soup can be flavored with meat – chicken broth, beef broth, or even vegetable. We like to add celery to ours, which provides extra vitamins – and lots of black pepper – which is our Indian addition.
My son and I love to cook up some beefy potato soup and stay up late watching good movies together, curled up on the couch in our pajamas, pillows and pets.
If you don’t know the difference between the potatoes, and don’t have a lot of time for peeling – this would be a great recipe for starters –
The children in the village love to fill their hungry bellies with potato recipes – and some of our favorites are listed on the left side of this post for you to also enjoy! Try out your potato-recipe-making talents today!
Like potatoes? Like potato gardens – or buckets? Have potato stories? Share with us here: