One night, while I was out of town, my husband called me to tell me what he made for dinner. (Isn't that great? He actually cooks while I'm gone!) He opened the large, unmarked brown bag and was thrilled to see that it contained shredded mozzarella cheese in it. He sprinkled it on his dish and put it in the oven to allow the cheese to melt.
He waited.......and waited....The cheese began to brown, but it did not melt.
Hmmmm....that's odd, he thought to himself.
Then he took a big bite.
That's NOT cheese....it's shredded potatoes!
I had such a good laugh! I would have done the SAME thing!
Last summer, I got a killer deal on potatoes. I bought 50 pounds of Russetts, 50 pounds of Yukon Golds, and 25 pounds of reds. During the winter, I bottled some of the Golds and reds (post to come soon!).
I kept my potatoes in their original mesh sack and hung them from the ceiling in my basement storage. Potatoes are to be stored in a cool, dry environment with good ventilation in temps between 45-55 degrees F.
I peeled my potatoes, rinsed them, and put them in a large pot to boil. I left the potatoes whole and boiled them for about 20 minutes, or until I could barely stick a fork in them. (These were medium potatoes; larger ones will take longer to cook).
I did NOT want to cook them all the way through, as I wanted them to be firm enough to shred. Plus, I was planning to freeze and re-cook the potatoes as hasbrowns.
These were a dream to shred. Much easier than shredding cheese....
How did they cook up?
See this post to find out...