Deviled Eggtatoes

I really didn't think I would miss eggs much. I mean, in the realm of breakfast, I'd take hash browns over scrambled eggs any day. However, to my dismay, I felt a pang of disappointment when presented with the thought that Easter means eggs. And eggs, in any logical mind, are best when deviled. Suddenly, I was caught with the overwhelming urge to one up the Deviled Egg. Back to my statement about hash browns; Potatoes are one of the most versatile foods around. You get where I'm going with this...
These will satisfy. The flavor and consistency of that yellowy pillow of a filling are mimicked with an added punch of vibrant texture underneath.

There's not much movement to this recipe. A lot of boiling, a bit of smashing, a little mixing with a touch of piping. I kept the playlist on the mild tempo side. I'd had a bit of a rough work day and needed a little therapeutic kitchen time

What You'll Need

2 Bags (1.5 lbs each) Petite Potatoes

Salt TT

Pepper TT

2 TBS Earth Balance (Butter Substitute)

Approx 1/2 C Soymilk

Approx 1/2 C Mustard

Approx 1/2 C Vegenaise

Pickle Juice (optional) TT

Paprika

Chives

1. Set your oven to 450F. Put a big ol' pot of water on the stove. Add your potatoes and let em' roll. You can salt the water if you'd like. Contrary to rumor, it won't make your water boil any faster. I prefer to save my grains.

I carelessly left my taters unattended while I did my makeup and got ready for easter dinner. I was happy to discover that they hadn't gone anywhere. Upon my return, some 20 mins later, (don't worry, I checked on the suckers) I started my music.

2. Once the potatoes are tender (stick a larger one with a knife. If it comes out with ease, you're probably good. It should probably take about 20 mins) use a slotted spoon to transfer half the potatoes to a foiled and olive oil drizzled baking sheet. I picked out the biggest of the bunch and left the runts in the boiling water.

3.  Carefully cut x's in the top... or side, depending on the shape... of each potato. If necessary, use gloves so you don't burn yourself. I sometimes forget that I have mutant hands; Capable of withstanding heat that would make grown men wince. 

4. Using a potato masher (or in my case the back of a wooden spoon) gently press down on the potato where your x is marked. This should make the potato pop open like a hideous flower. Some of mine just split open on the side or completely fell apart but, I'm okay with imperfections. If you're not, well, how long can you really stay mad at a potato?

4. Salt and pepper the blossoms and drizzle more olive oil over the tops. Pop them in the oven for about 30 minutes.

5. While the blossomed potatoes are in the oven, drain the remaining taters in a colander/strainer/whatever. Put them in a stand mixer (I use the paddle attachment) with the butter.

6. Turn the mixer on medium and begin slowly streaming in the soymilk. Add more or retain some to gain your desired mash consistency. For this, I wanted them really smooth. 

7. Add the mustard and Vegenaise to the mixer and continue mixing. 

8. If you're adding pickle juice, you can add that now. In a future version of this recipe I would possibly include capers as a garnish.

9. Salt, pepper and taste the mixture. If it's to your liking, place some in a piping bag with a large tip.

10. When the blossomed potatoes are done (and deliciously crispy) take them out of the oven and begin piping the mashed mixture into the opening.

11. Once all the potatoes are topped, sprinkle with paprika and chives.

EAT