Column and photos by Ali Carter, Vice President, WPGA Auxiliary
I had the pleasure of hosting a recent Wisconsin Potato Growers Auxiliary event at my home. This was a “Sip and Sample” highlighting some unique ways to cook with Wisconsin potatoes.
Leading up to the Sip and Sample, I spent weeks testing my recipe ideas and tweaking familiar recipes. We went through a lot of potatoes at our house during those weeks!
All the time and effort was worth it, and the evening of the event arrived with my buffet table piled with beautiful dishes and delicious samplings. My counters were lined with slow cookers filled with curried potato soup and bottles of wine paired to enhance the hors d’oeuvres we placed on our plates.
One of my favorite recipes from the evening is for Mini Potato Flatbread. This may surprise you since, to look at the little breads, you may be left with the impression that they are rather underwhelming.
But what excites me about the recipe is the flexibility it offers. At the Sip and Sample, I baked up a couple pans of Potato Flatbread and seasoned the little breads with an herb topping, then offered a soft cheese and a beet hummus for dipping.
For a sweet twist, I baked a second pan of slightly larger flatbread and topped the breads with a creamy mascarpone and fresh berries, then sweetened them all with a drizzle of honey. I’ll share that recipe with you next month. For today we will focus on the herbed flatbread and the beet hummus—a fresh and healthy snack option!
