Sometimes, you read a recipe and it wrecks your head.
Case in point: while nosing around the the Idaho Potato Commission website (as you do), I happened upon this, a recipe for baked potato cookies with sour cream and chives. It fairly stopped me in my tracks, I can tell you.
No, frankly, it was the chives.
Chopped, dried chives.
In a cookie.
Couldn’t get my head around it.
Neither could I get away from the fact that, in my never-ending quest to explore the far reaches of the possible, potato-wise, I was going to have to make some. The things I do for spuds, eh?
I followed the recipe more or less as written, substituting butter for margarine and yoghurt for sour cream. I did hedge my bets when it came to the chives, though, and only added them to half of the mixture (I mean to say, I wasn’t that optimistic about a good outcome). In they went to bake, while I waited and wondered. I wasted no time in downing several as soon as they were done.
They were moist (as I’d expect for something with that amount of mashed potato) and spongy (think kitchen sponge, not victoria sponge), fairly plain and not too sweet. Thing was, the ones with chives didn’t taste remotely chive-like and – though truth be told, there wasn’t that much of a difference – I preferred them to the ones without.
Cue an audible sigh.
Seems I had made them, eaten them, but still not made sense of them.