Lord of the Rings Potatoes Three Ways: Boil ‘Em, Mash ‘Em, Stick ‘Em in a Stew
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What We Need, Are a Few Good Taters
Welcome back, Hungry Hobbitses! We’ve been exploring the fictional feasts throughout Middle Earth, and this week, we’re joining Frodo, Sam, and Gollum as they venture ever closer to the mouth of Mordor.
One of the best memes to ever come out of the Lord of the Rings universe is the scene where Gollum questions Sam’s rabbit stew and his need for “taters.”
What’s “Taters,” Precious?
If you were on YouTube back in the golden years circa 2010, then you probably got to experience this gem firsthand. It’s one of the original internet memes, and it still holds a special place in the hearts of many fans.
One of the first things my friend asked when being served this epic Shirecuterie board that I made was if I included any potatoes.
YOU BET I DID.
BOIL’EM, MASH’EM, STICK’EM IN A STEW
For this recipe, we’re using mini roasting potatoes and technically making them two ways. Scroll to see the cheat method for getting the perfect amount of soup for four potato soup shooters on my Shirecuterie board!
Here’s What You Need
- Baby roasting potatoes: I used gold potatoes, but you can also use red or even rainbow varieties.
- Butter: Melt it first to absorb the flavors, then slowly let it cool for a creamy, buttery coating.
- Garlic: Added for a robust flavor that pairs perfectly with potatoes.
- Fresh dill: Provides color and that herby goodness we all love.
- Fresh chives: Minced for topping, adding a fresh bite to the finished dish.
- Italian seasoning: Used for seasoning the mashed potatoes, bringing in a touch of that Shire-made flavor.
- Salt: A 3:1 ratio of fine salt (fleur de sel) and Italian pizza seasoning for sprinkling on the mashed potatoes.
- Olive oil: Used to brush the mashed potatoes before baking, ensuring they crisp up nicely.
- Loaded baked potato soup: Perfect for creating those hearty stew shooters without making soup from scratch.
- Bamboo skewers: Essential for serving the boiled potatoes as an appetizer on your Shirecuterie board.
BOIL ‘EM
Here’s what you need for the perfect boiled potato skewer!
- baby roasting potatoes – I used gold potatoes but you can also use red or even rainbow!
- butter – melt it first to absorb flavor then slowly let it cool for a creamy buttery coating
- garlic – added for robust flavor
- fresh dill – for color and herby goodness
- fresh chives – minced for topping
You will also need bamboo skewers if you plan to serve the potatoes as an appetizer on a Shirecuterie board.
I used one batch of potatoes for both the skewers and the mashed fries to save time and energy. Just make sure you only boil them until they’re fork-tender—because of their small size, they’ll cook faster than regular potatoes. Overcooking can lead to splitting, which makes skewering a challenge.
After boiled, melt the butter together with the garlic and dill and mariate the boiled potatoes in the butter until is it cooled too nearly room temperature. The butter should no longer be melty and should be sticking in clumps to the potatoes. Carefully skewer three potatoes per bamboo stick then set aside at room temperature until ready to serve!
MASH’EM
Next, we’re mashing! After boiling, I saved half the potatoes for mashing. I found the easiest way to mash these little guys is to wrap the head of a wooden spoon in plastic wrap. For some reason, this method works better than using the spoon directly; the skins stretch and crack just enough without falling apart.
After mashing, it’s time to season. I used a homemade salt mix straight from the Shire—or, as we know it, a 3:1 ratio of fine salt to Italian pizza seasoning. Mix three tablespoons of salt with one tablespoon of Italian seasoning, then sprinkle this mixture over the potatoes as desired.
Next, brush the mashed potatoes lightly with olive oil and bake them at 350°F for 15-20 minutes until they’re crispy. The baking process helps the mashed potatoes hold their shape, making them perfect for dipping into your favorite sauces or enjoying as fry-like bites.
STICK’EM IN A STEW
For the final component, the stew, you can either make it from scratch or take a shortcut like I did. Since I was building a Shirecuterie board for a Lord of the Rings watch party, I opted for the latter.
I grabbed a pint of loaded baked potato soup from my grocery store’s deli section, and it turned out to be the perfect amount for four shooter glasses. If you’re feeling ambitious, go ahead and make the soup yourself, but if you’re short on time, the store-bought version is a great alternative. Either way, split the soup into four tall shot glasses, and you’ve got yourself some perfect little stew shooters to complete your meal.
Tips for Tater Success
- Don’t Overboil: Keep a close eye on the potatoes while they’re boiling. Overcooking can make them difficult to skewer, as they may split or become too soft.
- Butter Cooling: Be patient when cooling the buttered potatoes. Letting the butter cool naturally will help it adhere to the potatoes, giving them that delicious coating.
- Perfect Mashing: Wrapping the spoon head in plastic wrap is key. It prevents the potato skins from tearing too much, which keeps the mashed potatoes intact and ready for baking.
- Season Generously: Don’t skimp on the seasoning! The salt and Italian seasoning mix adds a great kick to the mashed potatoes, so be sure to sprinkle it generously.
Common Questions About PO-TAY-TOES
- Can I use different types of potatoes?
- Absolutely! While I used gold potatoes, you can easily substitute with red or even rainbow potatoes. Just make sure they’re small and similar in size for even cooking.
- What if I don’t have fresh dill?
- No worries! You can substitute dried dill, but use about half the amount since dried herbs are more concentrated.
- How can I prevent the potatoes from splitting when skewering?
- Make sure to only boil the potatoes until they’re fork-tender. Overcooking can cause them to split, making it tricky to skewer them without falling apart.
- Do I have to use bamboo skewers?
- Not necessarily. If you’re serving these as part of a larger meal, you can skip the skewers and serve the potatoes as a side dish instead.
- Can I make the soup from scratch?
- Yes, if you have the time and the ingredients, homemade soup is always a great option. However, for convenience, store-bought loaded baked potato soup works perfectly in this recipe.
Need More LOTR Recipes?
@fictionalfeastfelicia make a SHIREcuterie board for Hobbits 🌿 #hobbitcore #ringsofpower #lordoftherings #recipe ♬ Hobbit – The Middle-Earth Orchestra
Find more Lord of the Rings recipes here!
When it comes to recreating iconic moments from Middle Earth, these potatoes are a must. They’re perfect for any Lord of the Rings marathon or gathering, bringing a taste of the Shire right to your table. With the simplicity of boiling, mashing, and serving them up in a stew shooter, you’ll feel like Samwise himself in the kitchen. So, gather your fellowship, grab a pint, and enjoy these taters in all their Hobbit-approved glory.
Lord of the Rings Potatoes (Boil ’em, Mash ’em, Stick ’em in a Stew)
Equipment
Ingredients
BOILED POTATO SKEWERS
- ½ lb baby yellow potatoes or equivalent roasting potatoes
- 8 tablespoons butter
- 2 tablespoons garlic minced
- 2-3 tablespoons fresh dill or can sub dried dill
MASHED POTATO FRIES
- ½ lb baby yellow potatoes or equivalent roasting potatoes
- 1 tablespoon Italian seasoning
- 3 tablespoons salt
- 2 tablespoons olive oil
STICK'EM IN A STEW
- 1 pint loaded baked potato soup separted into shooter glasses/bowls
Instructions
BOIL'EM
- Place all of the potatoes into a large pot and cover with an inch of water. Bring to a rolling boil. Boil until fork tender, about 10-15 minutes. Drain and cool.
- Meanwhile, melt the butter, garlic, and dill sprigs together. Bring to a light simmer—do not let the butter brown. Simmer for 10-15 minutes, then remove the sprigs of dill.
- Separate about half of the potatoes into a large bowl. Pour the butter over the potatoes and stir every few minutes until the butter cools and begins to thicken up.
- Once cooled, skewer 3-4 potatoes onto each bamboo skewer. Serve at room temperature or lightly warmed.
MASH'EM
- While the butter cools, take the remaining potatoes and move them to a clean working surface. Wrap the head of a wooden spoon in plastic wrap. Gently press the spoon down on the potatoes until they mash. Flatten them so that the skin breaks but doesn't start falling apart.
- Move the mashed potatoes to a greased or lined baking sheet. Brush the potatoes lightly with olive oil.
- Mix the salt and Italian seasoning together in a small bowl, then sprinkle it as desired onto each potato.
- Bake at 350°F for 15-20 minutes or until crispy.
STICK'EM IN A STEW
- Warm the soup according to the instructions on the can. Separate the potato soup into four shooter glasses or bowls. Serve the potatoes three ways while enjoying a Lord of the Rings marathon.
