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White Food Energy: Potato (Solanum tuberosum)

By Gwen Nyhus Stewart

Recipes

Duchesse Potato

mashed potatoes
1 egg, well beaten
1/4 cup (50 mL) butter, melted

Prepare your favourite mashed potato recipe or use leftover mashed potatoes, brought to room temperature. Add 1 well-beaten egg to the mashed potatoes.

Butter a square glass-baking dish. Put in potatoes, spreading them evenly in the pan. You can add a few peaks to create interest, if you wish. Brush top of potatoes with melted butter.

Bake at 375° F (190º C) for 30 minutes or until potatoes are heated through and top is brown.
This recipe looks amazing when a wide cake-decorating tip is used to make pretty fluted piles of the potatoes before baking. Baking it in the casserole dish is also just fine.

Garlic Mashed Potatoes

5 or 6 medium potatoes, peeled and cut into chunks about 2 in. (5 cm) in size
3 cloves garlic
3/4 cup (175 mL) buttermilk
sea salt, to taste
freshly ground black pepper, to taste
large pot of salted water

Cook potatoes and garlic together in a pot of boiling salted water for 15 - 20 minutes or until potatoes are tender when pierced with a fork.

Drain the potatoes well and return to the pot with the cooked garlic. Mash together adding buttermilk, salt and pepper. Mash until potatoes are fluffy.

Hash Brown Potatoes

4 or 5 potatoes, coarsely grated

olive oil

sea salt, to taste

freshly ground black pepper, to taste
In large non-stick skillet, heat olive oil over medium heat. Add coarsely shredded potatoes; cover and cook until bottom is golden brown, adjusting heat as necessary. Turn potatoes over carefully to brown opposite side. Season with salt and pepper.

* Turn only once for crisper potatoes.

Potato Leek Soup

2 tbsp. (30 mL) butter

3/4 pound (320 g) leeks, washed and sliced (white and light green parts)

11/2 pounds (680 g) potatoes, sliced or diced (peeling optional)

2 cups (500 mL) vegetable stock or water

2 cups (500 mL) milk

sea salt, to taste

freshly ground black pepper, to taste

1/2 tbsp. (7.5 mL) parsley, chopped

Sauté the leeks in butter over medium heat until limp, approximately 8-10 minutes.

Add the potatoes and stock, bring to a boil, lower heat, partially cover, and simmer, stirring occasionally, until potatoes are completely soft, about 30 minutes. If there isn't enough liquid, add more stock, water, or milk, 1/2 cup (125 mL) at a time. Stir in 2 cups (500 mL) milk, salt and pepper, and simmer for 10 minutes.

You can serve the soup like this or put some or all of the soup in a blender or food processor for a smoother, heavier soup.

Garnish with additional pepper and parsley and serve.

*Adding milk rather than additional stock or water during the potato-cooking stage will give you a richer, creamier soup.

Scalloped Potatoes

6 medium potatoes, peeled and thinly sliced
1 small onion, finely chopped

White Sauce

4 tbsp. (60 mL) butter
3 tbsp. (45 mL) flour
1 tsp. (5 mL) sea salt (less if you prefer)
1/4 tsp. (1 mL) freshly ground black pepper
2 1/2 cups (625 mL) milk

Preheat oven to 325º F (160º C).

Heat 3 tbsp. (45 mL) of the butter in a saucepan over low heat until melted. Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk, 1/2 cup (125 mL) at a time. Heat to boiling. Boil and stir 1 minute.

Arrange potatoes in a greased 2-quart (2.5 L) casserole dish in 3 layers, topping each layer with part of the chopped onions and 1/3 of the sauce. Dot the top with the remaining 1 tbsp. (15 mL) butter, broken into little pieces.

Cover and bake until potatoes are tender, about 60-70 minutes. Let stand 5 to 10 minute before serving.

Variations

Add 1/2 - 3/4 cup (125 - 175 mL) grated cheddar cheese to the sauce and mix to melt. Sprinkle breadcrumbs on the top of the potato mixture before baking and bake as above.

See White Coloured Foods in the Plants, Food Colours, & Recipes section of this web site, and http://www.gwenshealinggarden.ca/Recipes.htm for additional information about the healing properties of white, phytonutrients, and recipes.

(See The Healing Garden: A Place Of Peace Chapter 7, Colour and Healing Energy, page 64 for more information about what the colour white means and Chapter 8, Colour Energy, Plants, and Recipes pages 89 – 92 for information about using white in the garden and recipes.)

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