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Well, it's that time of the year again: TaterArt time!
As you can probably see (I hope), this is a Dragon, closer to the Asian species, where they have scales and a fuzzy face. It doesn't have legs though, because it's a water Dragon. You may wonder why the scales aren't blue, but that's because they're made of Jade!
This year I tried a different recipe -- I went Japanese style. Instead of just mashed potatoes with salt and butter, I used potatoes boiled with a little bit of salt, and then mashed with Japanese mayonnaise (tastes like regular mayo but slightly more eggy and lemony) to a rough consistency (chunks are preferable), and then mixed with sliced Japanese zucchini (in the shape of dimes). This recipe tastes better when cold, so chill it right after mixing, or sculpting. Heh heh.
The chunks and zucchini in the mash meant that I had to adjust my sculpting style a wee bit to overcome it. I kept aside some mash, sans zucchini, and whipped it smooth, and I added quite a bit of pepper, to differentiate the taste. This I used for finer details on the face and tail.
The scales are zucchini, of course. I placed them on the tater and prodded it with a toothpick, to make it stay in place.
It took me about two hours to do this, mainly because I had to place the scales properly.
I had many suggestions for other patterns, but I've been considering this Dragon one for almost a year, so here it is! Thank you, though, those of you who are excited enough to give suggestions and wait for more TaterArt. I appreciate your support.
And in case you're wondering, this Dragon tasted just fine! Yum!
More TaterArt:
The Chosen One
Christmas Scenery
As you can probably see (I hope), this is a Dragon, closer to the Asian species, where they have scales and a fuzzy face. It doesn't have legs though, because it's a water Dragon. You may wonder why the scales aren't blue, but that's because they're made of Jade!
This year I tried a different recipe -- I went Japanese style. Instead of just mashed potatoes with salt and butter, I used potatoes boiled with a little bit of salt, and then mashed with Japanese mayonnaise (tastes like regular mayo but slightly more eggy and lemony) to a rough consistency (chunks are preferable), and then mixed with sliced Japanese zucchini (in the shape of dimes). This recipe tastes better when cold, so chill it right after mixing, or sculpting. Heh heh.
The chunks and zucchini in the mash meant that I had to adjust my sculpting style a wee bit to overcome it. I kept aside some mash, sans zucchini, and whipped it smooth, and I added quite a bit of pepper, to differentiate the taste. This I used for finer details on the face and tail.
The scales are zucchini, of course. I placed them on the tater and prodded it with a toothpick, to make it stay in place.
It took me about two hours to do this, mainly because I had to place the scales properly.
I had many suggestions for other patterns, but I've been considering this Dragon one for almost a year, so here it is! Thank you, though, those of you who are excited enough to give suggestions and wait for more TaterArt. I appreciate your support.
And in case you're wondering, this Dragon tasted just fine! Yum!
More TaterArt:
The Chosen One
Christmas Scenery
Image size
1024x768px 329.02 KB
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Comments67
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epic mash....good job (^_^)b