Make A Face

This week marks an important birthday. On April 30, 1952 Mr. Potato Head was born. He originally arrived with a styrofoam head, accessories for making your very own face, and suggestions to use fresh fruit and vegetables instead of the styrofoam.

Children in the inner cities, including myself, didn’t understand the fresh fruit and vegetable part, so we used the styrofoam over and over until it fell apart.

The next year, Mr. Potato Head met and married Mrs. Potato Head. Brother Spud and Sister Yam soon followed. I remember Mrs. Potato Head because I was thrilled with the jewelry and purses included in the accessories, but I don’t recall the potato children at all.

A few years later, realizing the styrofoam wasn’t working too well, Hasbro substituted a plastic body in the kit.

Mr. Potato Head pursued a political career, getting four write-in votes in the 1985 mayoral election in Boise, Idaho.

He also became politically correct when the American Cancer Society convinced Hasbro to eliminate the pipe from the accessory kit. When he quit smoking in 1987, he became the official “spokespud” for the American Cancer Society’s Great American Smokeout.

When the last Star Wars movie was released last year, Hasbro created a new version of Mr. Potato Head called Darth Tater. Princess Tater should be released this month.

There’s a lot to be said about the popularity of potatoes. It’s difficult to make cream of potato soup without potatoes, and when you’re not sure what side dish to serve, potatoes come to the rescue. You can’t go wrong with garlic-mashed potatoes or steak fries. And, don’t get me started on potato salad!

So, happy birthday, Mr. Potato Head, and may the force be with you.

Potato and Cheese Croquettes
When I was a child, I was thrilled when we had leftover mashed potatoes, because that meant that my mom would be making potato croquettes the next day. Hers were a simple affair, made with leftover mashed potatoes, Parmesan cheese, eggs, and breadcrumbs. This recipe is a bit updated with the addition of Gruyere cheese. Other cheese works just as well. Use gouda or cheddar, if you like. If you have leftover mashed potatoes, you could eliminate the step of sautéing potatoes and onion from scratch.

2 tablespoons plus 1/2 cup vegetable oil
One large russet potato, unpeeled and cubed
1 small onion, chopped
1- 1/4 cups packed grated Gruyere or Swiss cheese
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
1- 1/2 tablespoons minced bread and butter pickles (optional)
1 large egg yolk
2 large eggs
3 cups breadcrumbs

Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat. Add potato and onion. Sprinkle generously with salt and pepper. Sauté until vegetables are tender, about 20 minutes.

Transfer to a bowl. Cool completely. Mix next 4 ingredients into potato mixture. Using moistened hands, form about 1/4 cup of the mixture into a log 3x1-inches long. Chill until firm, about 1 hour. This helps with dipping the croquettes in egg and breadcrumb.

Whisk eggs in medium bowl. Place breadcrumbs in pie dish. Dip each croquette into eggs, then coat with breadcrumbs, pressing to adhere. Chill 1 hour. Heat 1/2 cup oil in heavy large skillet over medium heat. Working in batches, add croquettes to skillet and cook until crisp and golden brown, turning occasionally, about 8 minutes. Transfer to paper towels and drain. Serve hot or at room temperature. Makes about 10 croquettes.