These tasty Tuna Stuffed Potatoes are the full meal deal. With a filling of potato, tuna, egg, and cheese, all encased in potato shells, these twice-baked potatoes make a great lunch all on their own. Continue reading Tuna Stuffed Potatoes Recipe
Living in a province known for its potato production, it’s almost inevitable that potatoes are served at many meals on PEI dinner tables. There are any number of ways this versatile veggie can be served and, later in this posting, you’ll find links to some of my favorite potato recipes.
Roasted Potato Stacks are my latest creation involving potatoes. They are very tasty and do plate quite attractively. They are also suitable for serving at buffets.
Because these potato stacks are free-standing when cooked and removed from the muffin cups, they need to be able to stand on their own when plated. The goal is also to see the individual slices of the potato. I recommend choosing potatoes that have a medium starch content, are semi-waxy, and have somewhat firm flesh such as Yukon Gold, or an all-purpose round white potato variety. These are the types of potatoes that will hold their shape after cooking and when plated and they can take the higher heat at which the stacks are roasted without falling apart or becoming mushy. Choosing potatoes that have good moisture content also helps to keep the roasted potato stacks moist. Potatoes high in starch and low in moisture don’t hold their shape as well and tend to break down easier than less starchy or waxy potatoes. For this reason, they are not as suitable for these Roasted Potato Stacks as are their semi-waxy cousins. Select potatoes, about 2” around, so that, when sliced very thinly, they will easily fit flatly in muffin tin cups.
The key to making these Roasted Potato Stacks is to have the potato slices very thin and uniformly sized. I have tested my recipe with three different thicknesses of potatoes – 1/16”, 3/16”, and 1/8” and my preference is 3/16” as the layers of individual potato slices in each stack are still intact and identifiable when fully roasted but they are not so thick as to cause issues getting them cooked.
I recommend using a mandolin for quick and uniform slicing. I have a dandy hand-held mandolin that is slick and easy for this kind of work and it saves the set up of my larger mandolin or the trials, tribulations, and time to thinly slice the potatoes by hand.
Made with seasoned butter and a blend of cheeses, these delectable easy-to-make roasted potato stacks are a great side dish or appetizer.
[Printable recipe follows at end of posting]
Ingredients:
2¼ lb potatoes, peeled, washed, and dried (e.g., Yukon Gold or all-purpose round white variety)
3 tbsp melted butter
1 tsp olive oil
1 tsp liquid chicken bouillon
1 tsp garlic salt
¾ tsp onion powder
2 tsp fresh lemon thyme, chopped
2 tsp fresh parsley, minced
Pinch nutmeg (optional)
½ – ¾ tsp fine sea salt
Freshly ground pepper
½ cup Parmesan cheese, finely grated
3 tbsp Cheddar Cheese, finely grated
1 tbsp whole milk or cream
3 – 4 tbsp finely grated Parmesan cheese
Paprika (for sprinkling tops of stacks)
Fresh thyme sprigs for garnish
Method:
Position oven rack in center of oven. Preheat oven to 375°F.
Butter eight (8) regular-sized non-stick muffin cups with butter. Set aside.
In small, microwave-safe bowl, melt the butter. Add the olive oil, liquid chicken bouillon, garlic salt, onion powder, thyme, parsley, nutmeg, salt, and pepper. Stir well to mix. Stir in the Parmesan and Cheddar cheeses along with the milk or cream.
Choose potatoes that are not overly starchy and that will hold their shape after cooking – e.g., Yukon Gold or an all-purpose round white variety. Select potatoes the size that, when sliced horizontally, the slices will easily fit flat into the muffin cups. Using a mandolin, slice potatoes horizontally into slices 3/16” thick. Place half the potato slices in large bowl. Add half the mixed butter, seasonings, and cheese ingredients. Using hands, toss the potatoes in the mixture until the slices are well coated. Add the remaining potato slices and butter mixture and continue mixing until the potato slices are coated with the mixture. Either create the stacks of potatoes in hands and place in buttered muffin cups or individually stack the potato slices directly in the muffin tin cups, stacking the slices as evenly as possible until they are about ¾ – 1” above the muffin cup rims. The stacks will shrink a bit during the roasting but building them a little higher than the muffin cup rim will ensure a good sized potato stack when cooked.
Roast the potato stacks for about 25 minutes, then sprinkle each stack with additional grated Parmesan cheese and a light sprinkle of paprika. Roast for 20 minutes longer, or until the tops of the potato stacks are golden and crispy, and a skewer or thin knife inserted in center of a stack indicates potatoes are tender and cooked through. Remove from oven and let rest for 5 minutes then carefully run the tip of a knife around the perimeter of each muffin cup to ensure the potato stacks are loose for easy removal. With the aid of a fork, or soup spoon, and the tip of the knife, carefully remove each potato stack and serve immediately sprinkled with additional finely-grated Parmesan cheese and fresh parsley.
Yield: 8 potato stacks (Suggested serving size – 2 stacks per person)
Decadent Duchess Potatoes
Twice Baked Potatoes
Best Creamy Scalloped Potatoes
Bistro Style Potato Patties
Potato Salad
Yield: 8 potato stacks (Suggested serving size – 2 stacks per person)
I love a bowl of rich Irish Stew any time of the year but, for certain, I will make it around St. Patrick’s Day! It’s a filling and tummy-warming stew that is always a welcome sight on the dinner table.
According to my research, traditional Irish Stew was made with cheap cuts of mutton or lamb and basic root vegetables like carrots, potatoes, onions, and turnips. Years ago, these would have been ingredients that were, no doubt, simply what would have been available at the time in the Irish countryside where sheep were raised for their wool and for food and when, before the potato famine, potatoes were a primary Irish crop.
Over the years, Irish Stew recipes have changed according to the locale and what ingredients are available in the cook’s local area. For example, beef is often used in North America today instead of lamb in Irish Stew and other ingredients are added to make a more flavourful, hearty stew as opposed to a broth-like dish. Purists might argue that these changes result in a brand new stew recipe altogether and is something entirely different than the original Irish Stew.
Regardless what it is called, I like my version of Irish Stew! It has a nice rich, robust flavour and a splendid reddish-brown color that comes primarily from the addition of tomato paste with the aid of some red wine and the Guinness. Using Guinness and red wine also helps to tenderize the meat and also adds to the flavour of the stew. I don’t add huge amounts of either as the intent is not to “drown” the natural flavours of the beef and veggies but rather to blend and enhance flavours.
Any kind of potato can be diced and used in this recipe. However, with the ready availability of mini potatoes in recent years, I like to use the tiny potatoes left whole with peelings on. I think they add an interesting element to the stew. If you can’t find the really small, mini potatoes, use slightly larger small potatoes sliced in half, lengthwise.
The nice thing about Irish Stew (once you have all the veggies cut up) is that it is an all-encompassing meal with all the vegetables in one dish (no worries about getting different pots of vegetables all cooked at the same time for the meal and a real bonus of only having one pot to wash). This meal-in-one stew really needs nothing more for a hearty meal than a slice of Irish Soda Bread, rolls, or bread of choice and perhaps some homemade mustard pickles on the side.
I like to slow-cook this stew in the oven at 325°F for a couple of hours as opposed to cooking it on the cooktop. I find oven-cooking allows the flavours to slowly blend and the stew to gradually thicken as it cooks. The longer the stew cooks, the thicker the sauce will be but the stew should be cooked only until the vegetables are fork-tender, not mushy. If the sauce has not all cooked up with the vegetables (some varieties of potatoes, for example, will soak up more sauce than others), it makes a great dipping sauce for the bread or rolls!
[Printable recipe follows at end of post]
Ingredients
3/4 pound stew beef chopped
1 – 1½ tbsp olive oil
1 cup carrots sliced
2/3 cup parsnips, sliced or diced
1/2 cup onion, chopped
1 cup turnip, diced
1 leek sliced (white and light green part only)
3 cups potatoes, diced OR 1 lb mini potatoes (left whole)
1 tbsp sugar
1 tsp Herbs de Provence
1 tsp garlic, minced
1 – 5.5 oz can tomato paste
1 – 10 oz can beef consommé
1 tsp Worcestershire Sauce
1/2 cup red wine
1/2 cup Guinness
1 cup water
1/4 cup all-purpose flour
1 bayleaf
Instructions
Assemble ingredients and preheat oven to 325°F.
Chop stew meat into bite-size pieces.
In large skillet, over medium heat, brown meat in 1 – 1½ tbsp olive oil.
Place vegetables and meat in greased 2½-quart roaster or casserole.
In large bowl, combine sugar, herbs, garlic, tomato paste, beef consommé, Worcestershire Sauce, red wine, Guinness, and water. Whisk in flour until smooth. Pour over vegetables in roaster. Stir mixture to combine. Add bayleaf.
Cover roaster and place in pre-heated oven. Cook for approximately 2 hours or until vegetables are fork-tender when tested.
Serve with Irish Soda Bread, rolls, French Bread, or Garlic Bread.
Yield: Apx. 6 servings
A rich hearty stew made with beef and a variety of vegetables and flavoured with Guinness and red wine
Serve with Irish Soda Bread, rolls, French Bread, or Garlic Bread. Copyright My Island Bistro Kitchen 2018
It’s inevitable, when you live in Prince Edward Island, that you’ll eat a lot of potatoes and find creative ways in which to serve them, including these PEI Potato Patties. That’s because we grow lots and lots of spuds on our little Island with the rich red soil on Canada’s east coast.
Potatoes, a staple in many households, are one of the most versatile vegetables. They can be prepared and served in a myriad of ways as a tasty side dish to many different kinds of meals (click on the links at the bottom of this posting for several great recipes featuring potatoes). When you need to put some variety into serving potatoes, these flavorful potato patties will fit the bill nicely. They go with just about any meal in which potatoes would typically be served – pork chops, roast beef (hot or cold), steak, chicken, meatloaf, and even as a side to bacon and eggs.
So, what are potato patties? They are made from warm cooked mashed or riced potatoes with seasonings added then formed into round patties and baked in the oven until lightly tanned and crispy on the outside. If you have a potato ricer, like the one in the photo below, it is the best tool to use for processing the potatoes for the patties. A standard potato masher can be used so long as the potatoes are mashed really well and are lump free. The ricer, however, will yield light fluffy potatoes with no lumps and provide a more consistent texture in the potato patties.
These patties are gently seasoned with liquid chicken bouillon, shallot, garlic, parsley, salt, pepper, and cheese along with butter and sour cream. Adding bread crumbs to the mixture helps to give the patties structure and body and the addition of an egg binds the ingredients together. To make them gluten-free, use gluten-free bread crumbs both in the patties and to bread them. Whatever bread is used, the bread crumbs for the potato mixture should not be overly fine – they should have some coarseness to them. The photo below shows a good medium grind for the bread crumbs for this recipe. The bread crumbs can be slightly finer for breading the patties.
Each patty is carefully tossed in bread crumbs that are seasoned with parsley and paprika and then baked in a hot 400F oven for about 15-20 minutes or so.
The 1/4-cup measure is about the right size for the patties which are formed into round shapes about 1/2 inch thick. I make these patties and freeze them, unbaked, so I have them on hand for an easy and tasty side dish to many different meals. They freeze well stored in an airtight freezer container. To prepare them from frozen state, place patties on a parchment-lined baking sheet and bake for about 30-35 minutes, turning the patties once during baking.
If serving as a side dish to a meal, I figure on 2 patties per person. If serving at a buffet, it’s usually 1 patty per person.
[Printable recipe follows at end of posting]
Ingredients:
2½ lb potatoes, cooked, drained, and mashed or riced
1/3 cup sour cream
1 tsp liquid chicken bouillon
1 shallot, minced (about 1½ tbsp)
¼ – ½ tsp garlic salt
¼ cup butter
1 medium-sized egg, lightly beaten
¾ cup medium ground bread crumbs, lightly toasted
2 tbsp fresh parsley, finely chopped
Fresh ground pepper
¼ tsp fine sea salt
2 tbsp finely grated cheddar cheese, or your favorite cheese blend
2 tbsp grated Parmesan cheese
Finely ground bread crumbs, lightly toasted
2 tbsp fresh parsley
½ tsp paprika
Method:
Preheat oven to 400°F.
Mash warm potatoes well, or press through potato ricer, to remove any lumps.
Place potatoes in large bowl and add next 12 ingredients. Mix well to combine.
In separate shallow bowl or small pie plate, mix the finely ground bread crumbs, fresh parsley, and paprika.
Using ¼ cup measure, scoop potato mixture and form into round patties about ½” thick. Toss each patty in the bread crumb mixture, pressing each patty gently to ensure breading mixture adheres. Place patties on parchment-lined rimmed baking sheet.
Bake for 15-20 minutes, or until browned and slightly crisp, turning each patty once. Serve hot.
Yield: Apx. 15 patties
NOTE: To toast bread crumbs, spread on baking sheet and bake in 350°F oven for 10-12 minutes, or till lightly tanned.
These patties freeze well. Place on parchment-lined rimmed baking sheet and place in freezer for about an hour to freeze patties. Then, simply transfer the patties to an airtight freezer container with layer of wax paper between each stack of patties. Bake from frozen state, in preheated 400°F, for 30-35 minutes, turning once.
For other great potato side dish recipes from My Island Bistro Kitchen, click on the links below:
Scalloped Potatoes
Twice-baked Potatoes
Potato Salad
Bread Stuffing/Dressing for Roast Turkey/Chicken
Roasted Potato Stacks
Decadent Duchess Potatoes
And these other great dishes that use PEI Potatoes:
Potato Leek Soup
Moussaka
Lobster Cakes
And, of course, Chocolate Potato Cake
To learn more about potato farming in Prince Edward Island, click on the links below:
Follow the PEI Potato Farmer! From Field to Table
From Field to Table: Potato Growing and Harvesting in Prince Edward Island
Perfect side dish to many meals. Mashed or riced potatoes are lightly seasoned, formed into patties, breaded, and baked in the oven until lightly browned and crisp on the outside.
Ingredients
Instructions
When you live in Prince Edward Island, Canada, where potatoes are one of the main agricultural crops, you find lots of ways to serve potatoes. Twice-baked potatoes, or stuffed baked potatoes, are one of my all-time favorites. I make up big batches of these and freeze them so they are always on hand, ready to be popped in the oven for dinner.
These potatoes are a little bit time-consuming to make because the potatoes have to first be baked then split in half and the pulp from each half scooped out and mashed, or riced, really well and combined with other flavorful ingredients. That’s why I make them up in quantity as part of my repertoire of batch-cooking for the freezer. These are a standard staple, year-round, in my freezer.
Now, for these twice-baked potatoes, you’ll want to use oval-shaped, elongated “baking” potatoes such as the high-starch Russet variety. A good average size of potato to use would be about 8 oz like the ones marked in the photo below. All of the potatoes in the photo are the Russet variety but most of them are too small to use for this purpose.
Russets have a light and fluffy texture when mashed and, certainly, when put through a potato ricer. Russets, by nature, are a dry potato which means they are very absorbent when adding other ingredients such as butter, sour cream, or milk. I have found that some Russets will be drier than others which may, in the case of twice-baked potatoes, require the addition of more sour cream or milk than the recipe calls for to make them creamy enough for the filling. Russets have a mild, delicate flavor. This makes them a good choice for twice-baked potatoes because their white-fleshed pulp mixes well with other ingredients such as sour cream, cheese, and garlic and onion flavors.
It’s difficult to give a 100% accurate amount of wet ingredients (e.g., sour cream and milk or cream) to use for the filling in these potatoes because, as mentioned above, some Russets are drier than others. I recommend starting with the amount called for in the recipe and then adding any additional liquid by the tablespoon until the desired consistency is reached. Filling for stuffed baked potatoes should not be “soupy”. It should hold its shape when piped or spooned into the hollowed out potato shells. If you go by the gauge that the filling could be piped, using moderate pressure, through a pastry bag fitted with a large open star tip, that’s the consistency you’re aiming for.
Sometimes, I will spoon some filling in to the shells, then pipe a decorative design on the top but, most times, I just spoon the filling in, mounding it up to look full and bountiful. In fact, I always bake two extra potatoes just for their pulp and don’t intend to stuff their shells. Some pulp is lost from each potato because a narrow rim of potato needs to be left intact in each shell in order for it to hold its shape and allow it to be filled. This is why it’s a good idea to bake a couple of extra potatoes to ensure you have enough pulp to adequately (and abundantly) fill the shells.
The pulp can be mashed (really well) with a potato masher to ensure the lumps are removed. However, if you have a potato ricer, push the potato pulp through the ricer as this will yield even fluffier potatoes.
Once the potatoes are mashed or riced, it’s simply a matter of adding all the other ingredients and blending them really well into the potatoes and adding the right amount of wet ingredients to get the mixture to a piping consistency. I do not recommend using an electric beater to mix the filling as it can result in over-beating thus turning the mixture into a soupy glue.
If freezing these potatoes, freeze the stuffed potatoes, unbaked, in airtight freezer containers. Bake from frozen state in preheated 350F oven for 45-50 minutes, or till heated through.
[Printable recipe follows at end of post]
Ingredients:
9 medium-sized baking potatoes such as the Russet variety
3 – 4 tbsp butter
½ cup sour cream
¼ cup+ whole milk or cream
1½ tsp liquid chicken bouillon
¾ tsp puréed garlic
½ cup finely shredded cheddar cheese
2 tbsp grated Parmesan cheese
½ tsp onion salt
Freshly ground pepper
¼ tsp. fine sea salt
Extra grated cheddar cheese, paprika, chopped chives or parsley, green onions for garnishing tops of each potato (optional)
Method:
Preheat oven to 400°F.
Scrub potatoes well. Do not peel. Prick each potato several times with a fork. Place potatoes directly on oven rack positioned in center of oven. Bake until fork easily inserts into center of potato, approximately 1 hour. Reduce oven heat to 350°F.
With a sharp knife, cut each potato in half, lengthwise. Scoop out pulp of potatoes leaving a thin rim around the edges of the potato to allow them to hold their shape.
Mash potatoes well or press pulp through a potato ricer into a large bowl. Add remaining ingredients and mix well to ensure all ingredients are incorporated. Consistency should be such that mixture could be piped through a cake decorating bag using moderate pressure and hold its shape when spooned or piped. If necessary, add more milk or sour cream, 1 tablespoon at a time, to achieve desired consistency. Mixture should not be soupy.
Discard four of the shells (they were just baked for extra potato pulp the two potatoes provided). Lightly brush inside of each remaining potato shell with olive oil and place on parchment-line baking sheet. Spoon, or pipe, potato mixture into shells. Sprinkle with finely grated cheese and/or paprika. Bake for 25-30 minutes. Garnish with green onions or chopped chives or parsley at time of serving, if desired.
To make ahead and freeze: Store unbaked stuffed potatoes in airtight freezer container. Bake from frozen state, at 350°F for 45-50 minutes, until heated through and lighted browned on top.
Yield: 14 servings, 1 stuffed potato shell per serving
Classic twice-baked potato features a creamy and cheesy filling enhanced with onion and garlic flavors. The perfect side dish to any meal.
Ingredients
Instructions
Best Creamy Scalloped Potatoes
Potato Salad
Decadent Duchess Potatoes
Roasted Potato Stacks
Bistro-style Potato Patties
Follow the PEI Potato Farmer: From Field to Table
Potato Growing and Harvesting in Prince Edward Island
One of my very favorite ways to present potatoes is in the form of Scalloped Potatoes. A mixture of potatoes, onions, and milk along with a bit of seasoning and grated cheese make this a great comfort food dish any time of the year. My mother often made scalloped potatoes sometime on the weekend and made enough that we’d have leftovers for dinner a day or two later. To this day, I still believe that this is one dish that is better a day or two after it is made as the flavours really settle in.
My favorite potatoes to use in scalloped potatoes are red potatoes. They hold their shape yet they cook up well. I recommend using whole milk or, if you want to be really decadent, use a mix of milk and cream. While skim or partly skimmed milk can be used, it won’t make a sauce that is as rich and creamy as when at least whole milk is used. My grandmother used pure cream when she made her scalloped potatoes and, boy, were they good….but extremely rich!
This is not a difficult dish to make and really doesn’t take anything out of the ordinary in the way of ingredients. A simple white sauce with a bit of seasoning is easily cooked in the microwave until slightly thickened then poured over the layers of potato and onion. I always add just a teaspoon of liquid chicken bouillon to the cream sauce for extra flavour boost.
Some purists will argue that a traditional dish of scalloped potatoes should not contain cheese and neither my mother or grandmother ever used cheese in theirs. However, I find that adding about 1/2 cup grated cheddar cheese steps this dish up a notch. The cheese adds both flavour and richness to the potatoes but, like the other ingredients I have added to my recipe in moderation, doesn’t take away from the traditional basic flavour of the scalloped potatoes. All the chicken bouillon, Dijon mustard, cheddar cheese, nutmeg, and paprika do are delicately add a hint of extra flavour.
I recommend removing the casserole cover during the last few minutes of the baking process as it will give the scalloped potatoes a nice tasty crust on top.
Ingredients:
1¾ lbs. red potatoes (about 3 medium-sized), peeled and sliced about 1/8” thick
1 medium onion, sliced in rings
1½ cups milk
1 tsp liquid chicken bouillon
½ tsp Dijon mustard
2 tbsp flour or cornstarch
Pinch of nutmeg
Salt and pepper, to taste
3 tbsp melted butter
½ cup grated cheddar cheese
Paprika
Method:
Preheat oven to 350F.
Spray or grease a 1½-quart casserole.
Place a layer of sliced potatoes in casserole.
Add a layer of sliced onions.
Repeat potato and onion layers to fill casserole.
In microwaveable bowl, whisk together the milk, chicken bouillon, Dijon mustard, flour or cornstarch, nutmeg, salt, and pepper. Microwave for about a minute, then stir and add the melted butter and 2½ – 3 tbsp. grated cheese. Microwave 1-2 minutes, just until mixture is heated and starts to thicken slightly, stirring once or twice. Pour over potatoes and onions in the casserole.
Sprinkle with remaining grated cheese and paprika.
Bake, covered, for about 1 hour. Remove cover and continue to bake until potatoes are fork tender, about 20 minutes or so. Remove from oven and let sit 10-15 minutes before serving.
Serving Suggestion: Serve with ham and your favourite side vegetable.
Yield: Apx. 4-6 servings
Rich and creamy scalloped potatoes make this the perfect side dish.
Ingredients
Instructions
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We are familiar with cakes made with vegetables like carrot and zucchini. However, have you ever heard of potato cake?
We Islanders like our spuds, there is no doubt about it. Potatoes are a very versatile vegetable and can be prepared and served in many different ways but have you ever heard of having them for dessert? Well, combine potatoes with chocolate and some light spice seasoning and you have a really tasty cake.
What follows is my creation of a recipe for chocolate potato cake. This is a fairly dense-textured cake so don’t look for it to have the same “foggy” and fluffy texture of a typical chocolate cake mix out of a box! Despite the two cups of sugar in the recipe, it is not overly or sickeningly sweet. The potatoes are cooked and mashed really well before adding them to the cake batter. It is important that they be lump-free as, otherwise, you will have lumps in the cake batter. The mashed potatoes should be warm when added to the batter.
You may find two or three of the ingredients different in this cake recipe. For example, I have added a pinch of cayenne pepper because I find it enhances the depth of the chocolate flavor. The key, of course, is not to overdo it – if you add too much, there will be excessive “heat” in the cake….just a pinch is all it takes. The addition of the espresso powder is also another good way to draw out the flavor of the cocoa and lend a mocha flavor to the cake. I have quite a collection of balsamic vinegars from our local Liquid Gold store here in Charlottetown. One of them is the dark chocolate balsamic vinegar which is delicious when simmered on the stove, reduced down, and drizzled over ice cream. If you have never tried a good quality balsamic vinegar reduction in this way, you are missing out on a delectable treat. I added 1/2 tbsp of this balsamic vinegar to the chocolate cake batter. This is a chocolate all-the-way cake!
I recommend baking this cake in a 10″ tube or bundt cake pan. These pans have a hollow tube in the center of the pan and this allows dense-batter cakes to rise and bake more evenly. There is also less chance of the cake falling in the middle or the outsides of the cake baking too quickly and drying out before the centre of the cake is baked.
The key to making this cake is not to overbake it. Start checking it at about the 40-45-minute baking point. If a cake tester does not come out clean at that point, continue to bake it but check it every 4-5 minutes. If it overbakes, it will be dry.
Chocolate Potato Cake
2½ cups flour
¼ tsp salt
2¾ tsp baking powder
¼ tsp soda
1 tsp cinnamon
¼ tsp allspice
pinch cayenne
⅔ cup cocoa
¾ cup butter
1 cup white sugar
1 cup brown sugar
3 eggs
1 cup warm mashed potatoes
½ cup milk
1½ tsp espresso powder dissolved in ⅓ cup hot water
2 tbsp Swiss Chocolate Almond Liqueur (or your favorite coffee liqueur)
½ tbsp dark chocolate balsamic vinegar (optional, but good)
1½ tsp vanilla
Method:
Assemble ingredients.
Preheat oven to 350°F.
Line bottom of 10” tube pan with parchment paper. Grease or spray cooking oil on sides of pan.
Sift or whisk together the flour, salt, baking powder, soda, cinnamon, allspice, cayenne, and cocoa. Set aside.
In separate bowl, combine the brown and white sugars.
In bowl of stand mixer, cream the butter and sugars until fluffy (2-3 mins on medium-high speed).
Add the eggs, one at a time and beat well to incorporate after each addition.
Add the mashed potatoes and beat on medium-high speed for 1-2 minutes until batter is smooth.
Add the coffee, liqueur, balsamic vinegar, and vanilla to the milk to make 1 cup of liquid. (Note – if you choose not to add the liqueur and/or balsamic vinegar, replace them with milk so that the liquid measurement equals 1 cup.)
Add the sifted dry ingredients alternately with the liquid ingredients, starting and ending with the flour mixture (process is three additions of dry ingredients to two of liquid), mixing well after each addition.
Scrape sides of bowl with spatula as necessary to ensure all ingredients are incorporated.
Pour batter into prepared tube pan.
Bake for apx. 40-55 minutes or until cake tester inserted in center of cake comes out clean and the cake springs back to a light touch. Do not overbake or cake will be dry.
Let cake cool in pan for 10 minutes then transfer to a wire rack to cool completely.
Ice with your favorite frosting.
Enjoy!
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