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Help? Gawdawful horrible potatoes!! :(

Discussion in 'Food Forum' started by MB-G26, Feb 4, 2005.

  1. MB-G26

    MB-G26 Non-existent STUPID GURL Lifetime Member

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    Having bought them by the bag at either Super Walmart or Costco (shopped both places the same evening, at the end of one of my increasingly frequent 72-hr. days...), I'm stuck still w/3/4 of a bag.

    "Mountain King" brand "Butter Golds" "Natural buttery tasting potatoes" "US Grade #1 Potatoes" "MountainKing(tm) Potatoes POB 14532 Houston, TX"
    THE ABSOLUTE ARE HORRIBLE! ROTTEN!! STRONG YET FLAT, DISTINCT YET INCREDIBLY TASTELESS!!

    I am bummed... we're stuck using them (struggling through swallowing them :( since I've already bought them, but I've never had such horrible potatoes in my life!

    They don't have a decent texture like an Orida (sp?) or other standard, big, long baking potatoe. They don't have the delicate texture and taste of a "white" pototoe.... they don't have the solid texture and nice taste of small red potatoes... they are just flat arsed out horrible!

    I made them into mashed potatoes last night.... and we broke down and give the result to the dog. 'Came out like yellowish soup - and had NONE of the 'hold together ness' you'd get with regular baking potatoes or even white or reds. I washed, peeled, cut into 8ths, rinsed and rinsed and soaked in cold water and rinsed yet more.... boiled them, then drained, added some skim milk, a table spoon shooter of Can't Believe It's Not Butter spread, and used the stick blender to smash 'em.

    They blended ok, but were more like cooked wallpaper paste than any mashed potato I've even made or seen - I garlic'd, I basil'd, I fresh ground peppered, I thyme'd.... you name it - they were AWFUL. It sounds a contradiction in terms, I know - but instead of it being either a 'bad' flavor or a 'too intense' flavor, it was like they were bland - yet the blandness was overpowering and could NOT be mitigated.

    Anyone ever heard of these/this brand? Did I just get an off 'vintage' or are they reputed to be incredibly awful?

    We are flavor and texture, herbs & spices, al dente and steamed-or-briefly-nuke our-veggies, real bread w/flaky crusty crust, real cheese including 'stinky cheese' type people ..... kiddo has always gone for "adult" food and shunned the 'baby/kid's menus' since way, way early one. (3 yrs. old and he'd beg for me to add clams to his scrambled eggs, LOL!)

    But seriously! I am actually surprised the dog even ate them.....even tho he's normally so food-obsessed you can't walk into the kitchen at any time of day/night w/o a sudden 4-legged escort from out of nowhere; he gets excited when I make ice for pity's sake). They tasted so bad I really expected him to reject them.

    For anyone that, say, hates vogurt - because of "that (side) taste", or typical crummy America beer because of "that (side) taste" - it was a lot like that - they actually had an unpleasant aftertasted... and NO, they were not "rotten" in the spoiled, rotten food sense.... just TASTED awful. And I don't think I've ever made mashed potatoes that didn't come out at least tasting decent - even if I over judged on the amount of milk added for blending or whatever...

    I am mystified.... I never heard of a horrible tasting potato but man, I sure have a bag of 'em now.

    Anyone familiar w/these and know what I'm talking about? (If only I thought they tasted awful, then I'd write it off as 'just me' but kiddo, once I did pry it out of him - he didn't want to admit it and waste food - had the same reaction and option.)

    *shudder* YUCK.... just thinking about them.... blech!
    m
     
  2. MB-G26

    MB-G26 Non-existent STUPID GURL Lifetime Member

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    http://www.mtnking.com/
    Brent told me that the colorization comes from beta carotene (sp?) - and we certainly love carrots, so that can't be the problem. Apparently they originated in Europe and have been, well, not "altered" in the strict sense but honed one way or another by intentional grower methods of some sort.

    I described my prep method and the result - and he said it sounds like somehow I ended up w/a 'bad batch'. He knew right away w/o me even saying so yet that I'd gotten them at Costco. I was thinking maybe I just got a too-early harvest bag or somesuch, like the first crop of 'x' in a season, how it may well not have the desired flavor depth or somesuch (like can happen early peaches, melons, etc.). Anyway, I told him I really wasn't calling to complain but rather, was just so mystified that curiosity made me call to see if maybe the 'buttery flavor' is something added during growing, processing, or maybe they have some genetic engineering aspect that might have accounted for it.... He said he was really appreciative of the feedback, was glad I'd called, and knew exactly what I was trying to describe by 'side taste' or 'aftertaste', as well as pastey-glue type result. He mentioned that several restaurant chains have adopted their potatoes exclusively, etc.

    Interesting..... anyway - the poor guy is sending me more potatoes through the mail ;a Their red ones, I believe. So... we'll see. I told him it would seem next to impossible for a person to botch a batch of mashed potatoes, but he didn't seem to think anything I described re preparation method, seasoning, etc., caused the result.

    How odd. But what a nice man, and what a nice company! Apparently their potatoes are: "Butter Golds; Fingerlings; Butter Reds; Russets; and Reds". Maybe it's just the intentional "smooth and creamy" aspect of the golds at the heart of the matter. Hum....... but how refreshing to make a phone call to a company and be spoken to and treated like I was literally their next door neighbor! Unusual for these times and days of Customer No Service, that's for sure.
    m
     

  3. noway

    noway

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    if they are that bad, take them back. i do believe with most veggies you get what you pay for. if you want the best in potatoes get organic or work your way down from that.
     
  4. MB-G26

    MB-G26 Non-existent STUPID GURL Lifetime Member

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    Well, it may be that I just got a 'bad bag' or it may be that they just aren't a texture/consistency that we ended up liking. I'd love to be enabled to 'buy the best' and especially the extra money for "organic" - but this household's food operations have to hinge on what's on sale.

    Wasn't there some controversy a while back about the term "organic" and how, IIRC (and I'm a bit foggy on this, but...) it actually didn't have a 'legal' meaning or somesuch? Or maybe that was the term, "natural". As in arsnic is "natural" (and probably "organic" as well, LOL) but that doesn't mean it's something one would want sitting on their dinner plate ;a
    m
     
  5. chevrofreak

    chevrofreak Senior Member

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    I could pick a booger and call it organic.

    BTW, with enough butter salt and garlic you can make anything taste good!
     
  6. Mild Bill

    Mild Bill Millennium Member

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    They have their place...
    There are three families of potatoes, categorized by starch content...

    Waxy (low starch) potatoes like you got can't really be used for mashed potatoes... They get gluey...
    A 1 to 4 ratio using mostly baking potatoes (russet potatoes) makes for good mashers...

    The type you bought are best quartered and sauteed dark brown on a couple sides,
    then baked with chicken parts, rosemary, garlic cloves and quartered onions...
    (Salt, pepper, olive oil, lemon juice, garlic powder)
    Mix everything up in a bowl, including chicken, spread out on a baking pan and bake...

    ;c
     
  7. MB-G26

    MB-G26 Non-existent STUPID GURL Lifetime Member

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    I think you have it, exactly! The indeed looked exactly like glue.

    The potatoes the company guy sent arrived by delivery yesterday - one bag of the "gold" ones I had the bad experience with, and one bag of very cute red ones.

    I did pretty much as you suggested prep-wise, using the red ones that came. They came out great - not a hint of that odd, 'side taste'. I'll try the same method w/the some of the "gold" ones from the new bag. It may just be, as you note, that the "gold" ones are not compatible w/being smashed :)

    I'm still pretty amazed at the company response to my phone inquiry... so very rare these days. I will likely not buy the "gold" ones again (unless I smash some of the news ones and get a better result) but I would buy the their red ones in a heartbeat.
    m
     
  8. Miss Maggie

    Miss Maggie

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    We tried some of the gold ones a while back. Ours turned out gummy and yucky, too. Thank goodness, we only bought a small bag.
     
  9. MrsKitty

    MrsKitty

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    Wonder what the shipping was on those two sacks of taters? ;f
     
  10. lethal tupperwa

    lethal tupperwa

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    Either Costco or Wal-mart will refund your money.
     
  11. General Sherman

    General Sherman

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    On the flip side, I bought some Yukon Gold at Krogers and they were great.
    Here is the recipe
    from the Food Network:

    6 to 8 medium (about 1 1/2 pounds), Yukon gold potatoes, cut in wedges
    8 cloves garlic, left in their skins
    1 tablespoon chopped fresh rosemary leaves
    3 tablespoons extra-virgin olive oil
    Kosher salt, freshly ground black pepper

    Preheat oven to 425 degrees F.
    Toss the potatoes, garlic, and rosemary with the oil, salt and pepper on a baking sheet. Arrange potatoes cut side down and roast until fork tender, 20 to 25 minutes. Serve hot.

    Copyright 2004 Television Food Network,

    I omitted the garlic and substituted one chopped Vadilia onion.
    And I used a teaspoon of dried rosemary. I cut the potatoes into about six wedges per potato. I turned the potatoes so the other cut side was down, mid roasting.

    They were soo good. They were great. Too bad they have a lot of carbs and calories but they really impressed my guests who always finish them off.
     
  12. chevrofreak

    chevrofreak Senior Member

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    Yukon Golds are great.

    My personaly preference is to get some small red potatoes, I like them made any way potatoes can be cooked.
     
  13. Rabid Rabbit

    Rabid Rabbit

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    I've had similar experiences with buying fruit and vegs at the warehouse stores, usually disappointing quality, going bad the next day etc...I just stopped buying fruit and veggies from those places at all.
     
  14. modgun

    modgun CLM

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    This may sound oversimplified, but your problem mainly is your prep.
    You cannot make mashed with the hand blender. You may not like the taste of these potatoes, but that is only a small part of the prob.
    If you use the hand blender, you get glue potatoes with a funny taste.
    It is the action of the blades on the chains of starches. They get all cut short and bind up in a horrible fashion, giving glue. It affects the taste also.

    You may get lucky sometimes with the hand blender and theyre okay, but if you go one second too far...glue.