2 lb potatoes, peeled, and cut into 2 in. cubes
plenty of salted water
salt and pepper to taste
Since I have a ricer, I don’t have to bother to peel my potatoes. Cook in plenty of salted water until tender–20-30 minutes. Start with cold water. When they are tender get out the masher and mash, adding milk and/or butter to the consistency you like. Or if you have a ricer, call the boys, this is one of those fun kitchen tools they will help with. Season with salt and pepper. Quick to make, and such a comfort food.
4-6 tablespoon canola, or other oil
1/2 cup minced parsley
2 cloves of garlic
2 waxy potatoes, in 1/4 in. dice
4 tablespoon unsalted butter
salt and pepper
Place the potatoes in cold water and bring to a boil. Remove from heat and drain. Allow to dry. Heat oil in a very large skillet. (I use less oil than is called for) Add the potatoes and cook 6-8 minutes, tossing occasionally, until lightly browned. Add butter and continue sauteing for another 5 minutes. Just before serving, add parsley and heat for 1 minute.. Season and serve. Food Channel: Cooking Live
2-3 tablespoon herbs (leaf celery, parsley, or fresh thyme)
1 lb Easter Egg potatoes
This is a good dish to take to holiday dinner. 1 pound of Easter Eggs will serve 2-4 people. Steam or boil the potatoes in salted water until very tender. Fold 2-3 TBS. herbs into sour cream and dress the potatoes in the serving dish, or serve on the side. For herbs, choose from leaf celery, parsley, or fresh thyme.
1/3 cup olive oil
DRESSING INGREDIENTS BELOW:
3/4 teaspoon salt
2 tablespoon drained capers
2 hard-boiled eggs, coarsely chopped
1 cup sliced celery
4 medium waxy potatoes, cut into 1 in. cubes and simmered in salted water until tende
3 tablespoon Dijon-style mustard
3 tablespoon white wine vinegar
1 clove garlic, finely chopped
1/2 teaspoon dried tarragon leaves
In large bowl, whisk together dressing ingredients. (last 5 ingredients listed) Add potatoes, while still warm, add celery, eggs, capers, salt and pepper; toss gently to combine.
3 tablespoon bacon drippings (or vegetable oil)
1 onion, sliced
1 1/2 tablespoon cold, boiled potatoes, cut into 3/4 in. chunks
coarse salt and pepper
Heat the drippings in a large skillet. Cook the onion first, until wilted. Add the potatoes. Cook, stirring and scraping the bottom frequently, use a metal spatula for this, until the potatoes have plenty of good crust and the onions are almost burnt, 16-18 minutes. Serve Hot. from One Potato, Two Potato by Roy Finnamore with Molly Stevens
1/2 cup sour cream
5 thin slices red onion, coarsely chopped
5 medium potatoes, unpeeled
1 tablespoon Mayonnaise
2 tablespoon minced fresh dill
Boil potatoes in skins until tender. Cube and cool. Then toss with remaining ingredients.
1 lb cooked, waxy potatoes, unpeeled
1/2 cup diced celery
1 cup chopped green pepper
1/4 cup plain yogurt
1/4 cup mayonnaise
2 tablespoon dijon mustard
1/8 teaspoon red pepper
Mix potatoes with scallions, celery, and green pepper. Dress with remaining ingredients. Toss and chill.
Sprig of fresh Rosemary
12 fingerling potatoes
Lightly coat bottom of baking sheet with olive oil. Toss fingerling potatoes until lightly coated. Sprinkle with salt and pepper and the chopped sprig of fresh Rosemary. Roast in 425 degree oven until potatoes are fork tender, about 20 minutes.
2 potatoes, thinly sliced (about 2 cups)
1 teaspoon dry yeast
1 3/4 cup cold water
3/4 teaspoon sugar
1 1/2 teaspoon salt
3 cup flour
1 tablespoon chopped onion
4 tablespoon olive oil
Combine flour, 1/2 tsp. salt, sugar and yeast in a bowl with an electric mixer, and slowly add 1 3/4 cups cold water. Mix on low speed until ingredients begin to combine. Continue to mix for about 10 minutes until the dough is smooth and elastic and cleanly pulls away from the sides of the bowl. Place dough in an oiled bowl, and allow to rise for 2 to 4 hours until it has doubled in size. While the dough raises, prepare the potato topping. Slice potatoes very thin, then soak them in several changes of ice water to remove excess starch. Drain slices in a colander, toss with 1/2 teaspoon salt, and set aside for 10 minutes. Drain any accumulated water. In a medium bowl, combine potatoes, chopped onions, and 1 tablespoon olive oil, and set aside. Preheat oven to 425 degrees. Oil two baking sheets. Divide dough in half. Place each piece on its own baking sheet. Flatten dough out to the edges of the pan. Evenly spread potatoes over the surface of the dough up to the very edge. Season with remaining 1/2 tsp. salt and remaining 3 Tbsp. olive oil. Bake potato pizza until it has shrunk away from the edges of a pan and the bottom is golden brown, about 30 minutes. Yields (2) 8 inch pizzas.
1 tablespoon white flour OR 2 Tbsp. cornstarch
1 tablespoon butter
1 cup milk
Thinly slice one potato per person. For each 3-4 potatoes, thinly slice one medium onion. In a saucepan of cold water, bring the potatoes and onions to a boil and simmer 3 minutes. (not quite cooked) Now, make your cream sauce. For each 2 potatoes: Melt over medium heat: 1 Tbsp. butter, and stir in thoroughly: 1 Tbsp. white flour or 2 tsp. cornstarch. Slowly add 1 cup milk, whisking continuously until it thickens. Arrange the potatoes and onions in an appropriate casserole dish (shallow is best) Top with cream sauce. OPTIONS: Add leftover diced ham to the layers or cooked peas, or diced cheese. Bake at 350 degrees for about 40 minutes, until thick, golden, and bubbly.