A US Potato-ful Dinner

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When I was invited to an event hosted by United States Potato Board (USPB), I was very intrigued by the content of the invitation letter  –  Discover the endless possibilities in preparing colourful US potatoes.  I could easily count the potato recipes I have with 1 hand, therefore I looked forward to discover what else I can do with these nutritious tubers. As Malaysians rely mainly on rice and noodles for carbohydrates, we do not use much of potatoes in our daily diet.

US Potatoes

The minute I enter the Grand Salon at Le Meridien KL, I was entralled by the unique display of colourful potatoes as table decor. I felt like “katak di bawah tempurung (Malay proverb: like someone who has not seen/know anything out of their own small world)” when I saw so many types & colours of potatoes for the 1st time in my life. (Or maybe I might have walked pass them). I have to admit that my knowledge about potato was only limited to yellow potato and russet potato (this I know is best for mashed potato).

Potato Table Decor

While waiting for the event to start, we were served with a variety of eye-catching canapes made with the various varieties of US potatoes.  They were the US blue purple potato dumpling filled with spicy coconut prawns, three coloured US potato vichyssoise (chilled potato soup), round US potato case with chicken rendang and US potato chawanmushi. I love how potatoes were creatively incorporated into Asian dishes. I found the potato dumpling served in the warm coconut milk to be a delight and it’s quite similar to one of our local kuih. What tickled me further is that these delightful nibbles are easy to prepare, just my type of cooking.

US Potato Canapes

From Top Left: US blue purple potato dumpling filled with spicy coconut prawns, round US potato case with chicken rendang and US potato chawanmushi.
Bottom: 3 coloured US potato vichyssoise (chilled potato soup)

According to Health and Wellness Expert Carina Lipold, potatoes are rich in fiber, vitamins, minerals, phytochemicals, low in calories and have a high satiate index at the same time. A medium sized potato (about 150g) steamed and eaten with skin, provides up to 48% of a person’s daily recommended intake of Vitamin C, more potassium than a banana as well as other important minerals. I’ll definitely be on the look-out for coloured potatoes as they have higher fiber content, higher dosage of vitamins, minerals and higher antioxidant level.

Potato NutritionThe best way to maintain the potato nutrients is to wash short (don’t soak), peel thinly or cook with peel.  Best of all, potatoes are complex carbohydrates and has lower calories compared to rice, pasta or banana.

Le Meridien’s Executive Chef Antoine Rodriguez demonstrated 3 delightful dishes – US Potato Cake with Garlic Chives Cream Sauce, Roasted US Potato with Provencal Herbs & Chili Flakes, and US Yukon Gold Potato and Cheese Croquette with Chili Tomato Smoked Dip.

US Russet potato and US Blue Purple potato cake with Garlic and Chives Cream Sauce

US Russet potato and US Blue Purple potato cake with Garlic and Chives Cream Sauce

I tasted the croquette right out from the fryer at the demonstration table, and it was crunchy on the outside and the inside melted in my mouth. The one served to my seat has cooled down and texture is different, so this croquette must definitely be served immediately if prepared at home.

US Yukon Gold Potato and Cheese Croquette with Chili Tomato Smoked Dip

US Yukon Gold Potato and Cheese Croquette with Chili Tomato Smoked Dip

After the demonstration, dinner is served. I love this Clam Chowder, it’s light and flavourful.

Chunky long white US potato & clam chowder served with sweet corn, grated cheddar cheese and ciabatta bread crouton

Chunky long white US potato & clam chowder served with sweet corn, grated cheddar cheese and ciabatta bread crouton

Who could resist this perfect scallops with fluffy truffle mashed potatoes? I particularly liked how well the pesto sauce goes with the mashed potatoes.

Seared sea scallop, truffle mashed US Round Red potato with parmesan wafer

Seared sea scallop, truffle mashed US Round Red potato with parmesan wafer

This turkey terrine dish would be a great Thanksgiving dish.

US Red potato cheese cake and US Blue purple potato chips with  compressed turkey terrine served with crawberry jelly, “jus tranche”

US Red potato cheese cake and US Blue purple potato chips with compressed turkey terrine served with crawberry jelly, “jus tranche”

And the dinner ends with US Russet potato chocolate cake.

US Russet potato chocolate cake

US Russet potato chocolate cake

This has indeed been an educational & a delightful culinary Friday night for me. Thank you US Potato Board for hosting such an eye-opening discovery to the endless possibilities of US Potato. Also special thanks to Jamie of EverQuest Sdn Bhd for the invitation.

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11 Comments

  1. In response to your comment above, village grocers doesn’t stock a wide variety of potatoes (only Russet, Desiree or Pink Potato, Chat and 1 or 2 more), I think B.I.G should have more.

    I think I would have gone into a food coma after this meal!
    Kelly Siew recently posted..Asia Pastry Forum: Breads with Franck Heuze with Recipe for Foccacia MediterraneanMy Profile

  2. Lol, I’m another katak di bawah tempurung here! I’ve seen some colorful potatoes at Tesco but never ever stopped to check on their names. I will the next time!

    Thank you for sharing about the event and some knowledge :)
    Love2cook Malaysia recently posted..Spicy Fish & Onion Fry…My Profile

  3. What a fabulous event! I’m a potato freak and love mixing and matching different types of potatoes. The co-op at which I shop always has a huge variety of locally grown, organic potatoes, so I’m in heaven right now. :) Of course I would have been in heaven at this event! What fun and how very educational! Thanks for sharing!
    mjskit recently posted..Mushroom Garlic SoupMy Profile

    • Oh yes, you would be in heaven at the event. I think it was potato overload for most of us that night, the small bites were good & delightful, until dinner started with actual serving size with “compressed potato” dish one after another.. no more potatoes for me until next month :D

  4. We’ve got red and yellow potatoes here all year round and the russet potatoes which are being marketed here as baking potatoes . That blue and purple potato soup is gorgeous ! I really want to try the turkey terrine :D

    • I’ve seen red potatoes here too, but didn’t know it has more nutrients than yellow. Russet is good for mashed too. The blue & orange soup was quite thick and tasted a bit strange. The yellow potato soup was nice

  5. Thanks again for passing my contact to Jay Mee:D It is indeed an eye opening as to the many different ways of cooking and baking with potatoes.

  6. I first read about this event at Quay Po’s. It is amazing that there are so many varieties of potatoes but we only have very limited choices here. It is an eye opener to see so many dishes prepared using potatoes and hmmm…I am very interested in the potato chocolate cake :)
    Phong Hong recently posted..Korma Daging Perlis (Perlis Beef Korma)My Profile

    • The coloured potatoes are seasonal, usually starting in november. White, yellow & russet are available whole year. Just saw red potatoes at Isetan KLCC today. Supermarket like Jaya Grocer, Village Grocer and BIG should carry more varieties.
      I find the potato chocolate cake to be very dense and compact, I think it’s an acquired taste. I can pass you the recipe if you are interested

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