Potatoes

Ingredients
3 pounds red or Yukon gold potatoes, scrubbed and quartered
4 cloves garlic, sliced (You’re aiming for pieces that are large enough not to escape your colander/sieve.)
Kosher salt
1 ¹⁄₂ cups half and half
1 stick (¹⁄₂ cup) butter, chilled cut into 9 pats

Instructions
1. Place the potatoes and garlic in a large pot.  Cover with 1 to 2 inches of cold water and season liberally with salt.  (The water should taste like sea water – taste it to be sure.  I used about 2 tablespoons of kosher salt.) 

2. Bring the water to a boil and cook until the potatoes are fork-tender, about 20 to 25 minutes.  Drain the potatoes and garlic and return to pot.  Mash to desired consistency. 

3. Meanwhile, bring the half and half to a boil in a small saucepan.  Once boiling, remove from heat. 

4. While the potatoes are still hot, add ¹⁄₃ of the half and half and butter and stir into the potatoes.  Repeat this 2 more times until all of the half and half and butter have been incorporated.  Taste for seasoning and add salt, if needed. 

Comments
This was one of the first recipes I say Anne Burrell prepare and I thought it looked delicious.  But then I sort of forgot about it until a friend suggested that I make garlic mashed potatoes for Game Day.  I’m more likely to err on the side of under-salting things, but the salt is very important in this recipe.  If you neglect to salt the water well, it will be very hard to add that flavor later. 

And, wow, these are some of the best mashed potatoes I’ve ever had.  The well-salted water made a significant difference to the end product!  Everyone else was pleased with the potatoes as evidenced by the rapidity with which they were devoured.  I was sad to have no leftovers, so I’ll definitely double this next time. 

I did find the potatoes to be a bit wetter than I would want them to be, so I’ll reduce the half and half to 1 cup next time and see how that works. 

Shown here with Eye Round Roast and Horseradish Cream Sauce.

Internet - Anne Burrell

Ingredients
New potatoes, about 2-3 per person depending on size of potatoes
Olive oil
Kosher salt, black pepper, and herbs (If you’re feeling lazy, McCormick’s Montreal Steak Seasoning works very well!) 
Cheese, shredded (optional)

Instructions
1. Preheat oven to 450*F.  Bring a large pot of salted water to boil.  Add potatoes and cook until fork tender, about 20-30 minutes.  Drain. 

2. Oil a baking sheet and place potatoes on pan, about 2-3 inches apart. 

3. Using a potato masher, fork, or bottom of glass, gently press each potato until it break apart a bit. 

4. Sprinkle potatoes with seasonings and brush generously with olive oil. 

5. Cook potatoes for 30-45 minutes until crispy and sizzling.  Flip once during cooking.  Top with cheese if desired. 

Comments
This is a great and easy recipe from The Pioneer Woman.  I’ve made it a few times now, I even got a potato masher for Christmas specifically with this recipe in mind!  It’s great with or without cheese, with fresh herbs or a prepared spice blend, and cooks up without any hassle at all. 

Shown here with Crispy Garlic Chicken Cutlets.

Internet - Pioneer Woman

Ingredients
4 teaspoons kosher salt
¹⁄₂ teaspoon pepper
2 teaspoons onion powder
1 teaspoon garlic powder
³⁄₄ teaspoon cayenne pepper
1 teaspoon dried oregano
3 large russet potatoes (about 1 ³⁄₄ pounds), cut into wedges
¹⁄₄ cup vegetable or peanut oil plus 3 quarts for frying
1 ¹⁄₂ cups all purpose flour
¹⁄₂ cup cornstarch
1 cup buttermilk
¹⁄₂ teaspoon baking soda

Instructions
1. Combine salt, pepper, onion and garlic powders, cayenne, and oregano in small bowl.

2. Toss potato wedges with 4 teaspoons spice mixture and ¹⁄₄ cup oil in large microwave-safe bowl; cover tightly with plastic wrap. Microwave on high until potatoes are tender but not falling apart, 7 to 9 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking. Slowly remove plastic wrap from bowl (be careful of steam) and drain potatoes. Arrange potatoes on rimmed baking sheet and cool until potatoes firm up, about 10 minutes. (Potatoes can be held at room temperature for up to 2 hours.)

3. Heat remaining 3 quarts oil in large Dutch oven over high heat to 340*F. Meanwhile, combine flour and cornstarch in medium bowl and whisk buttermilk and baking soda in large bowl. Working in 2 batches, dredge potato wedges in flour mixture, shaking off excess. Dip in buttermilk mixture, allowing excess to drip back into bowl, then coat again in flour mixture. Shake off excess and place on wire rack. (Potatoes can be coated up to 30 minutes in advance.)

4. When oil is ready, add half the coated wedges and fry until deep golden brown, 4 to 6 minutes. Transfer wedges to large bowl and toss with 1 teaspoon spice mixture. Drain wedges on baking sheet lined with paper towels. Return oil to 340*F and repeat with second batch of wedges. (Covering the pot will help it come back to temperature more quickly.  For the record, I didn’t actually use a thermometer.)  Serve with extra seasoning on side. 

Comments
This recipe is from the 2007 Cook’s Country Annual and, supposedly, recreates the crunchy fries from KFC.  I can’t comment on how well they achieve that goal, but they were certainly tasty!  This recipe did end up making about twice as many potatoes as we were able to eat so, in the future, I’ll halve everything if it’s just the three of us.  It was also fairly time intensive which I hadn’t really expected. 

I think that, post frying, I’d also spread these out and shake the seasoning over them for a more even flavor. 

Shown here with Slow Cooker BBQ Shredded Beef Sandwiches.

Cook’s Country 2007

Ingredients
1 pound potatoes, small potatoes such as new, red or yukon gold are best
Salt and freshly ground black pepper
1-2 tablespoons olive oil

Instructions
1. Preheat oven to 425-450*F.

2. Cut each potato into 8 wedges. Toss with olive oil, salt and pepper.  

3. Spread potatoes on a baking sheet and roast for 45-60 minutes until nicely browned and crisp. Stir after 20-30 minutes for even roasting.

Comments
This is a very basic recipe for roasted potatoes that is easy to modify depending on what flavors you’d like to have.  You can easily add other spices before roasting or toss with a nice flavored oil once they’re finished before serving.  It’s important not to disturb them too much during cooking, they’ll release when they’re ready!

Shown here with Sautéed Chicken with Pesto-Mushroom Cream Sauce.

Unknown

Ingredients
¹⁄₄ cup olive oil
6 red potatoes, thinly sliced (Around 2 pounds, I believe.)
1 tablespoon garlic, minced
1 teaspoon parsley flakes
1 tablespoon butter
Red pepper flakes, to taste (The more you use, the more “devilish” it will be!)
Salt, to taste

Instructions
1. Heat oil in a large nonstick skillet over high heat.  Add sliced potatoes and cook until browned and tender, about 15 to 20 minutes.  

2. Add garlic, parsley, butter and red pepper.  Stir well, turn off heat, and cover for 5 minutes.  Add salt to taste and serve.  

Comments
This recipe came to me a few years ago from a friend.  It’s extremely simple to bring together and only requires minimal prep work.  It’s easy to scale for more or fewer people and leftovers turn into fantastic hashbrowns to serve with tomorrow’s breakfast.  

Shown here with Filet Mignon with Wine and Mustard Sauce.

Unknown

Ingredients
6 cups potatoes (1 ¹⁄₂ pounds), cubed
¹⁄₂ cup milk
8 ounces cream cheese
¹⁄₃ cup freeze-dried chives
¹⁄₂ teaspoon salt, or to taste
¹⁄₈ teaspoon pepper

Instructions
1. In a large pot, cook the potatoes in enough water to cover them by 1 inch. Bring to a boil over high heat. Reduce heat to medium-high and cook 15 to 20 minutes or until potatoes are fork-tender. Drain immediately.

2. Return potatoes to pot and add remaining ingredients.

3. Mash with a fork or potato masher for lumpy potatoes.  (I end up just stirring them really well with a spoon since the potatoes fall apart.  And I like lumps.)

Comments
I found this recipe in one of my favorite vegetarian cookbooks – 1,000 Vegetarian Recipes by Carol Gelles.  I believe that I made it for my first Thanksgiving as an adult and I’ve made it almost every Thanksgiving since.  I think the only year I skipped was the year we spent with my parents in Ocean City, Maryland.  Even then we ended up doing a small Thanksgiving meal in mid-December since we missed getting to eat our Thanksgiving favorites.  

This is one of those favorites.  They’re rich, creamy, and go great with turkey gravy.  If you prefer peeled potatoes, go ahead and peel them.  I prefer the little bits of peel throughout the dish.  

The serving size on this recipe claims that it serves 4 people, but I don’t believe it.

1,000 Vegetarian Recipes

Ingredients
7 large russet potatoes, about 12 ounces each, scrubbed
6 tablespoon unsalted butter, 3 tablespoons melted
³⁄₄ teaspoon salt
1 (5.2-ounce) package Boursin cheese, crumbled (For some bizarre reason my store was out of Boursin, so I used Alouette with herbs and garlic and it was still great)
¹⁄₂ cup half and half
2 cloves garlic, minced
¹⁄₄ cup fresh chives, chopped
1 teaspoon pepper

Instructions
1. Adjust oven rack to middle position and heat oven to 475*F. Set wire rack inside rimmed baking sheet. Prick potatoes all over with fork, place on paper towel, and microwave on high until tender, 20 to 25 minutes, turning potatoes over after 10 minutes. (I had to do this in two batches.)

2. Slice and remove top quarter of each potato, let cool 5 minutes, then scoop out flesh, leaving ¹⁄₄-inch layer of potato on inside. Discard 1 potato shell. Brush remaining shells inside and out with melted butter and sprinkle interiors with ¹⁄₄ teaspoon salt. Transfer potatoes scooped side up to baking sheet fitted with wire rack and bake until skins begin to crisp, about 15 minutes.

3. Meanwhile, mix half of Boursin and half-and-half in bowl until blended. Cook remaining butter and garlic in saucepan over medium-low heat until garlic is straw-colored, 3 to 5 minutes. Stir in Boursin mixture until combined.  (I did this with my immersion blender.)

4. Set ricer or food mill over medium bowl and press or mill potatoes into bowl. If you don’t have either of those things, like me, just mash with a potato masher or fork.  (I like lumpier mashed potatoes anyway so I’d recommend this method.)

5. Gently fold in warm Boursin mixture, 3 tablespoons chives, remaining salt, and pepper until well incorporated. Remove potato shells from oven and fill with potato-cheese mixture. Top with remaining crumbled Boursin and bake until tops of potatoes are golden brown, about 15 minutes. Sprinkle with remaining chives. Serve.  

Comments
This recipe is from Cook’s Country April/May 2007.  I’ve been watching old episodes of Cook’s Country and America’s Test Kitchen thanks to the magic of the DVR and I saw these made the other day.  I knew I had to make them when I noticed Art was drooling a little.  They were fantastic.  Sort of like the ultimate twice baked potatoes.  

I did end up with extra filling that I couldn’t fit on top of the already loaded shells, I just saved it to eat as mashed potatoes later.  

Shown here with grilled NY Strip.  I seared it for about 60 seconds a side and then cooked it at a lower temperature until it reached 135*F.

Cook’s Country 2007

Ingredients
4 pounds potatoes, cut into 1-inch chunks (You can peel them if that’s your preference.  It’s not mine, so I didn’t)
¹⁄₂ cup half and half
¹⁄₂ cup chicken broth
12 tablespoons unsalted butter, cut into pieces
1 clove garlic, minced
2 teaspoons Dijon mustard
2 teaspoons salt
4 large eggs
¹⁄₄ cup fresh chives, finely chopped

Instructions
1. Adjust oven rack to upper-middle position and heat to 375*F. Put potatoes in a large pot and fill with water to cover the potatoes by 1 inch.  Bring water to boil over high heat. Reduce heat to medium and simmer until potatoes are tender, about 20 minutes.

2. Heat half-and-half, broth, butter, garlic, mustard, and salt in saucepan over medium-low heat until smooth, about 5 minutes. Keep warm.

3. Drain potatoes and transfer to large bowl. With electric mixer on medium-low speed, beat potatoes, slowly adding half-and-half mixture, until smooth and creamy, about 1 minute. Scrape down bowl; beat in eggs 1 at a time until incorporated, about 1 minute. Fold in chives. The potato mixture will be very wet.  

4. Transfer potato mixture to greased 2-quart baking dish and use a fork to make a peaked design on top for better browning. Bake until potatoes rise and being to brown, about 35 minutes. Let cool 10 minutes. Serve.  

Comments
I was watching an episode of Cook’s Country the other day and I saw them make this recipe.  I knew that I had to have it since it looked phenomenal and they described it was “soufflé-like.”  I don’t think I’ve ever actually had soufflé, so I’m not sure how accurate that claim is.  However, these were full of flavor, very light, and all around scrumptious.  The recipe is from the December/January 2008 issue of Cook’s Country.

Cook’s Country 2008

Ingredients
2 pound bag frozen hash browns (I prefer “southern style”)
1 tablespoon oil or butter
¹⁄₄ cup onion, diced
1 can (10 ¹⁄₂ ounces) cream of mushroom soup (I prefer Healthy Request)
¹⁄₂ soup can milk
1 cup sour cream
Salt and pepper, to taste
2.8 ounce can French’s Fried Onions
1 cup sharp cheddar cheese, shredded

Instructions
1. Heat oven to 350*F.  Thaw frozen potatoes in a sieve under running water.  

2. Heat oil or butter over medium heat in a small skillet.  Add onion and sauté until soft.  

3. Place onions, potato, cream of mushroom soup, milk, and sour cream into a 9x13-inch baking dish and stir well.  Add salt and pepper to taste.  

4. Sprinkle fried onions over top, followed by cheddar cheese.  Bake, uncovered, for 40 minutes or until hot and bubbly throughout.  

Comments
I have no idea why these are called funeral potatoes, I think it might be because they’re a common food to take to those who are grieving, but your guess is as good as mine.  It’s a pretty traditional dish, super easy, and always delicious.  You can increase the milk if you want a creamier dish, but I find them great just the way they are.  

Shown here with Crunchy Baked Pork Chops.

Unknown

Ingredients
1 bunch green onions, thinly sliced
1 cup Parmesan cheese, grated
2 tablespoons all purpose flour
1 tablespoon fresh thyme, chopped, or 1 teaspoon dried thyme
1 ¹⁄₂ teaspoons salt
³⁄₄ teaspoon ground black pepper
2-3 pounds small potatoes, cut into ¹⁄₈-inch-thick rounds
12 ounces yellow crookneck squash, cut into ¹⁄₈-inch-thick rounds
6 teaspoons olive oil

Instructions
1. Preheat oven to 375°F.  Grease a 9x12-inch baking dish.  Set aside ¹⁄₄ cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.

2. Layer ¹⁄₃ of potatoes in bottom of prepared pan, overlapping slightly. Layer ¹⁄₂ of squash atop potatoes. Drizzle with 2 teaspoons oil. Sprinkle with ¹⁄₃ of cheese mixture. Repeat with ¹⁄₃ of potatoes, remaining squash and 2 teaspoons oil. Sprinkle with ¹⁄₃ of cheese mixture. Top with remaining potatoes. Drizzle with 1 teaspoon oil. Sprinkle with remaining cheese mixture and press gently to flatten.

3. Cover pan with foil. Bake until potatoes are almost tender, about 40-50 minutes. Remove foil; bake uncovered until torte begins to brown and potatoes are tender, about 25 minutes longer.

4. Sprinkle torte with ¹⁄₄ cup green onions, cut into pieces, and serve.

Comments
This recipe is inspired by Epicurious.com.  Sadly it sort of fell apart when I was plating it for pictures, but it was amazing.  At the first bite Art declared “You have got to make this again!”  The squash and potato worked very well together.  I used a mixture of fresh and dried thyme since my thyme plant didn’t have quite enough for the recipe.  It added great flavor.  

Lance enjoyed this more than a typical gratin because it was much drier and not quite as creamy or cheesy.  Don’t skimp on the salt, it really helps to bring out the flavors of the potatoes.  

This recipe would work quite well with any summer squash such as zucchini or pattypan.  Feel free to use a mandolin for the potatoes and squash if you have one, otherwise consider this recipe good practice for your knife skills.  

Shown here with Mustard Tarragon Grilled Chicken.

Internet - Epicurious