What We Need, Are a Few Good Taters

Welcome back, hungry Hobbits. We’ve been exploring the fictional feasts throughout Middle Earth – and this week we are once again 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 LoTR 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 song first hand. I’d consider it one of the original memes on the early internet.

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, I will be using mini roasting potatoes and techincally making potatoes TWO WAYS with them.

Scroll to see the cheat method to getting the perfect amount of soup for four potato soup shooters for my Shirecuterie board!

First up, is to…

BOIL’EM

I boiled my baby potatoes until tender and then skewered them to create mini potato skewers. The potatoes are soaked in a butter, garlic and dill sauce which makes them practically irresistible.

Making Boiled Potato Skewers

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 boiled the potatoes for the skewers and the mashed potato fries in the same batch to conserve energy. For best results, only boil the potatoes until fork tender. Because of their size, they will boil faster than regular sized potatoes so take care not to over boil or the potatoes will split when you attempt to skewer them.

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 up are the mashed taters!

I boiled all the potatoes together but saved half for mashing. I found the easiest way to mash the potatoes was to wrap a wooden spoon head with plastic wrap. Somehow this works better than attempting to smash the potatoes with the back of the wooden spoon directly. The skins slide and strech instead of break when you use the spoon wrapped in plastic.

I suppose you could also try to use a plastic spoon to achieve the same effect, but I haven’t tested that method myself!

Once mashed, I seasoned the potatoes with homemade salt from the Shire – which is actually just a 3:1 ratio of fine salt (fleur de sel) and Italian pizza seasoning. For my salt, I combined three tablespoons salt with a tablespoon of the Italian seasoning. Then I sprinkled this over the potatoes as desired.

Then it’s time to bake the potatoes until crispy – similar to homefries. Baking the mashed potatoes will help keep their shape for dipping in sauces and make them more fry-like.

STICK’EM IN A STEW

The actual stew you can skip making from scratch (if you are short on time) and buy your favorite brand of chunky potato soup. Yep, it’s really that simple.

If you are feeling ambitious, absolutely make the soup from scratch! I definitely would if I wasn’t building the board for a LOTR watch party.

On the other hand, I find that I often make way too much soup when I DIY it – and because this soup is technically for a shooter to be included on my Shirecuterie board, I opted to buy just enough soup for four shooters.

It ended up being the perfect amount to buy one pint of loaded baked potato soup from my grocery’s homemade section (aka their deli) and split it between four tall shot glasses.

Need More LOTR Recipes?

Find more Lord of the Rings recipes here!

Lord of the Rings Potatoes (Boil ’em, Mash ’em, Stick ’em in a Stew)

The Starving Chef

PO-TAY-TOES inspired by Lord of the Rings. Boiled, mashed and stewed – just like Samwise liked it.

Print Recipe Pin Recipe Save Recipe

Prep Time 30

Cook Time 30

Cooling Time 2

Total Time 3

Course Fictional Feasts

Cuisine Lord of the Rings Inspired

Servings

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 bubble. Boil until fork tender, about 10-15 minutes. Drain and cool.
Meanwhile melt the butter, garlic and dill sprigs. 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 is cooled and beginning to thicken up.
Once cooled, skewer 3-4 potatoes onto each bamboo skewer. Serve room temperature or lightly warmed.

MASH'EM

While the butter cools, take the remaining potatoes and move 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 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.