The following content is sponsored through a partnership with the Washington State Potato Commission. All opinions expressed are solely those of Boastful Food LLC.
When I was in middle school, I fell hard for a boy named Nick. I was about 12, with a mop of black, curly hair and unsophisticated pink-rimmed glasses. Junior high was bad enough with its puberty-confused adolescent morphing and shameful popularity contests and then I went and got caught in the middle of it all, hormones conspiring to make a mockery of me. Painfully shy, but ruled by my obsession, I decided to pen my affection for Nick through the course of “Secret Admirer” love letters. I don’t really remember anymore what I wrote in those letters, I just remember a strange rush and exhilaration overtook me. I thought I was so clever sliding those crumpled love letters into the top slots of his locker every day, thinking surely he would be flattered someone was showering him with so much attention. A whole school year passed, until the very last day when I begged a friend to reveal to Nick my secret. Despite my attempts to clumsily win him over with words, Nick had not even known I existed. When you’re 12, and are cursed with the makings of becoming a hopeless romantic, a blow like that can seem like the end of the world. Fortunately, adolescent catastrophes such as these quickly fade and new obsessions, like the latest and greatest boy bands, make us forget we even had such foolish yearnings once.
Love is always worth taking the risk. Much like this next recipe. I know what your thinking, potatoes in a dessert and with beets? I urge you, for love’s sake, to throw caution to the wind and whip up these sweetheart custards for someone you love this Valentine’s Day. Did I mention, there’s also whipped cream? I tried this out on my Valentine who is not a big fan of beets and even he, a lover of most vegetables, was surprised at how I deliciously disguised the flavor. Potatoes, cream, and the velvety viscosity of sweetened condensed milk make this custard light and airy and a great alternative for those who are the rare but few non-chocoholics. A sticky and tart beet balsamic syrup playfully drizzled over the custards will make even the staunchest naysayers weak in the knees. Have I tugged at your heartstrings yet? Head on over to the Washington State Potato Commission for the recipe and prepare to be in pure potato bliss.