HOME > Chowhound > Home Cooking >

Should I Put Potatoes in Vegetable Stock?

m
mgret05 Feb 12, 2013 02:55 PM

A lot of vegetable stock recipes call for potatoes, but I have never done that because it seems counterproductive - in my experience, potatoes absorb rather than lend flavor. Does anyone know why recipes include them?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. rcallner RE: mgret05 Feb 12, 2013 03:13 PM

    How odd, never heard of such a thing. For a reality check, I googled "vegetable stock recipe" and zero out of the first ten that came up included potato for the stock. I see no reason to include them in your stock base - they are a subtle neutral, a nice addition to the eventual soup, but not a helpful aspect to the basic stock.

    3 Replies
    1. re: rcallner
      babette feasts RE: rcallner Feb 12, 2013 03:16 PM

      Agreed. Clean potato peelings/skins might be a fine addition, but not whole potatoes.

      1. re: rcallner
        m
        mgret05 RE: rcallner Feb 12, 2013 03:22 PM

        I suppose I've seen it mostly in cookbooks, including Mark Bittman's: http://markbittman.com/very-flavorful...

        1. re: mgret05
          ChrisOfStumptown RE: mgret05 Feb 12, 2013 05:21 PM

          I've made the recipe from Bittman's HTCE. I don't think the potato adds anything good. He offers a variation with parsnip instead of potato and that is more to my liking.

      2. w
        wyogal RE: mgret05 Feb 12, 2013 03:17 PM

        No. Not to make stock. I've never heard of that. ever.
        Now, if you want to make soup with the stock, and want potatoes in your soup, yes.

        1. Bacardi1 RE: mgret05 Feb 12, 2013 03:18 PM

          Actually, Anna Thomas - author of "The Vegetarian Epicure" & other sequels (FABULOUS books, by the way) swears by Potato Peel broth & uses it in a number of recipes. Here's a link to one of her basic recipes:

          http://www.fatfree.com/recipes/stocks...

          1 Reply
          1. re: Bacardi1
            m
            magiesmom RE: Bacardi1 Feb 13, 2013 04:53 AM

            I make potato peel broth regularly and really like it.

          2. Terrie H. RE: mgret05 Feb 12, 2013 03:19 PM

            I've never seen vegetable stock recipes that call for potatoes. I'm surprised you've seen a lot. SInce you already know you don't want it, make it how you prefer.

            1. Chemicalkinetics RE: mgret05 Feb 12, 2013 03:44 PM

              <A lot of vegetable stock recipes call for potatoes>

              I have not learned of this. I won't say potateos absorb rather than lend flavor. I just don't see them as being "stock"

              1. mcf RE: mgret05 Feb 12, 2013 05:29 PM

                Add my vote to the HELL NO column.

                1. t
                  treb RE: mgret05 Feb 12, 2013 05:31 PM

                  No potatoes, just aromatic veggies and herbs.

                  1. m
                    MRS RE: mgret05 Feb 12, 2013 05:46 PM

                    I wouldn't do it...it won't make your stock "clear", i fear you'll get "cloudy" as the potato breaks down.

                    1 Reply
                    1. re: MRS
                      s
                      seattle_lee RE: MRS Feb 12, 2013 06:00 PM

                      Yeah, seems like it would end up cloudy and starchy. There might be some specific uses for such a stock, but I don't think I'd want that as the general case.

                    2. s
                      sandylc RE: mgret05 Feb 12, 2013 07:00 PM

                      I agree with cloudy, starchy, and no flavor added. Basically a waste of a good potato.

                      1 Reply
                      1. re: sandylc
                        scubadoo97 RE: sandylc Feb 12, 2013 10:56 PM

                        I can see where you might get some flavor, mostly from the skin but the strachy grainy texture would be an issue

                      2. ninrn RE: mgret05 Feb 12, 2013 11:27 PM

                        The starches will also make the stock spoil sooner.

                        1. hotoynoodle RE: mgret05 Feb 13, 2013 04:45 AM

                          plus 16 on this. never heard of putting spuds in stock.

                          1. t
                            travelerjjm RE: mgret05 Feb 13, 2013 08:47 AM

                            I have done as Bacardi1 notes: used potato peels. I have a bag in the freezer with "stock stuff" that I add to the stockpot.

                            1. s
                              Splendid Spatula RE: mgret05 Feb 13, 2013 09:16 AM

                              Lidia Bastianich calls for potatoes in her vegetable soup base. Works for me.

                              1. r
                                rossi84 RE: mgret05 Jun 17, 2014 02:59 PM

                                I worked for well known restaurant in my area that add potato and mushrooms this. kinetics is wright it adsorbs the flavor and your left with the same thing you started with water

                                1 Reply
                                1. re: rossi84
                                  p
                                  Puffin3 RE: rossi84 Jun 18, 2014 06:31 AM

                                  Most of the potato flavour is found in the skins. I add them sparingly. Same with carrot skins. All adding carrots and potatoes to make a veg stock is adding billions of tiny 'flavour sponges'. Celery makes a veg stock bitter. (TK) I use celery seed. White wine makes a veg stock bitter. (JC).

                                Show Hidden Posts