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Spud Sunday: Chive Talkin’

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.

It wasn’t that the recipe called for the use of mashed potato in a sweet, baked good. What with potato bakewell tarts, potato apple parcels and chocolate potato buns, I’m all over that one myself.

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?

Potato cookies with chives

Yes, the cookies are sweet and the green flecks are chives

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.

Speaking of recipes involving potato (either with chives or without), if you’re a UK-based blogger, you may be interested in a competition being run by Love The Garden. Blog your best potato recipe for a chance to win a prize of £200 to spend at a restaurant of your choice. Full details here, closing date is the 16th of August.

11 Comments

  1. Mike@The Culinary Lens

    An interesting experiment. I have always found dried chives to be pretty tasteless and are really only useful or adding flecks of green to something.
    Sound like a gimmicky recipe to me LOL

  2. Meister @ The Nervous Cook

    The title of this post made me laugh out loud — and then the post itself made my mouth water!

  3. Daily Spud

    Mike: I think you’ve hit the nail on the head there. I instinctively think of dried herbs as being more concentrated and requiring smaller amounts than fresh (as with thyme, sage etc.) but it’s clearly not always the case. The chives, once dried, were very mildly flavoured – useful in the green flecks department, though :)

    Meister: I just couldn’t resist the title… :D

  4. Aine @ Something to Chew Over

    I don’t think I’ve ever used any type of herb when baking something sweet. You’re a brave pioneer :)

  5. Daily Spud

    Well, I don’t know about brave, Aine :) I have used rosemary in baking and desserts and really liked both, but I reckon I’ll leave chives to the savoury side of things in future!

  6. 5 Star Foodie

    Wow, that is one unique cookie for sure. Fun to try.

  7. Daily Spud

    Definitely different, Natasha & never any harm in trying out something new :)

  8. Jenni

    Positively bizarre. In a good way! And there’s nothing wrong with a green-flecked baked good every once in awhile! The things you do in the name of Spud-dom–awe inspiring. :) Hee!

  9. Daily Spud

    I am nothing if not dogged in my pursuit of all things spud, Jenni!

  10. Jessica

    Being adventurous is the best thing about being a cook! So much fun to try out new combinations. I always knew that chives are a beautiful addition to savory food, but never knew it would make a cookie look so enticing!

  11. Daily Spud

    Hey Jessica, you’re absolutely right of course, being adventurous is part of the fun, and you never know what you might discover by trying new combinations out.

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