Do your children ever wonder what the hell is Mom up to now? That was clearly what mine were thinking (one of them may have actually said it) when I served up April's Daring Cooks Challenge.
This month's challenge was to make an edible container. My first idea was to make these cool little woven bacon baskets, but I couldn't decide what I to fill them with. Then, I purchased, for first time ever, an issue of Fine Cooking Magazine. The current issue has one of our favorite comfort foods, chicken pot pie, on the cover and includes a recipe for a chicken pot pie served in a potato bowl. I borrowed their concept, but made my own chicken stew with Spring vegetables and mashed potatoes. Their pot pie filling was a little fancy for Monday night family dinner (yes, I do occasionally draw a line). And their mashed potatoes had an obscene amount of butter and salt.
Here's my version of the mashed potato bowls (my recipe for chicken stew/chicken pot pie filling will have to wait for another day):
Edible Mashed Potato Bowls
- 4 medium russet potatoes, peeled and quartered
- 2 teaspoons Kosher salt, divided
- 2/3 cup whole milk (I think skim would probably be fine)
- 3 tablespoons unsalted butter
- 1/4 teaspoon freshly ground black pepper
- Put the potatoes in a medium saucepan, cover with water, and add 1 teaspoon salt. Cover the saucepan and bring the water to a boil over high heat. Uncover the saucepan and reduce the heat so that the potatoes simmer but don't boil over. Cook the potatoes for about 15-20 minutes. Test for tenderness using a fork. Drain the potatoes well and return them to the saucepan. Add the butter and a half cup of the milk.
- Use a hand mixer on medium-low speed to beat the potatoes for 2-3 minutes. Add the salt and pepper and continue to beat until the potatoes are fluffy. Add the remaining milk as needed to get a consistency that is creamy and slightly stiff. Season the potatoes to taste with salt and pepper and keep warm.
- Cut a small hole in the corner a gallon-size ziplock bag and attach a a 1/2-inch plain tip before spooning in some mashed potatoes. Squirt the potatoes out into a cylindrical shape about 3 inches in diameter and 2-1/2 inches tall.
To serve, spoon the chicken stew into the bowls. Garnish with a roasted baby carrot or two.
Yield: 4 potato bowls
Prep time: 10 minutes
Cook time: 30 minutes