Stuffer with potato's

[ahm Fae glasgow]

Has anyone ever tried using their stuffer with mashed potato's? I'm curious if it would handle them for making croquettes, or if it would just jam up by packing them down tight? it's tedious forming them by hand and not getting consistent shape or size, whereas a horn would shape them nicely.

[NCPaul]

It should work, be sure to let us know how it goes.

[ahm Fae glasgow]

Thanks NCPaul. Yes it did work and it was much easier than I first thought it would be. The only thing I would make further comment on was making the potato's firmer with an egg and flour binder as they tend to break apart. Lesson learned for the future.The croquettes I made actually tasted quite good , so I now have a few other flavours to try. The first batch was Cheddar Cheese & chive, I managed to pump out 5Lb in no time at all and they froze nicely once breaded. Now I think I will add some diced bacon for a breakfast style and a few others with diced ham. No more leftover mash, now it will all go to Croquettes and potato scones.

[DanMcG]

Cool, but we need Pictures.

[ahm Fae glasgow]

Cool, but we need Pictures.

Pictures would be nice I agree, but I am having some issues getting them to load on this page. tried a few times with no success.

[wheels]

We can't host here, so they have to be hosted elsewhere.

[ahm Fae glasgow]

Yeah figured that out, even tried using some from my facebook but no luck. I will try something else and see what happens.

[DanMcG]

I was thinking about you binding issue and was wondering what type of potato you were using. I'd think a yellow tater would bind better then a white one, but I really don't know.
It seems odd (to me) you'd need a binder for a potato.

[DanMcG]

Well after posting the above post I looked at some commercially produced tater tots, and they all have a flour or starch added, some list both. They also list an oil as the second ingredient. so you're on the right track!

Now you got me wanting to experiment with this, and I can't even eat potatoes.

[NCPaul]

Maybe some shredded potato lightly cooked could be added to adjust the texture?

[ahm Fae glasgow]

I was thinking about you binding issue and was wondering what type of potato you were using. I'd think a yellow tater would bind better then a white one, but I really don't know.
It seems odd (to me) you'd need a binder for a potato.

I am ( was ) using a russet potato's as that was what I had on hand I'm not fussy I mash whats on hand when hungry. I am also awaiting Vimeo upload of video file being converted so if it works I might just have a short video of how the croquettes turned out ( well at least whats left of them )https://vimeo.com/324972569 If this link works great , but the video fell short of what is seen at top which looked way better. The flour you see in pic was to avoid the croquettes becoming moist and sticking to the S.S. pan while in fridge. As you can see some are broken and that was the issue while others remained intact.

[wheels]

FWIW, Duchess Potatoes often have egg yolk added to hold them together. (Or even whole egg).

[ahm Fae glasgow]

FWIW, Duchess Potatoes often have egg yolk added to hold them together. (Or even whole egg).

Thanks , confirms what I was thinking earlier. Now all I have to do is convince everyone else in the house that they are ready for another batch. Yup, Voluntolds is what I have here, none of them ever cook let, alone ask for something different.