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Awesome Mashed Potatoes

Ingredients
2 lb potatoes, peeled, and cut into 2 in. cubes
plenty of salted water
milk
butter
salt and pepper to taste

Directions
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.

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Potatoes Persillade

Ingredients
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

Directions
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

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Easter Egg Potatoes with Sour Cream and Herbs

Ingredients
2-3 tablespoon herbs (leaf celery, parsley, or fresh thyme)
salted water
1 lb Easter Egg potatoes
sour cream

Directions
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.

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French Potato Salad

Ingredients
1/3 cup olive oil
DRESSING INGREDIENTS BELOW:
pepper
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

Directions
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.

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Home Fries

Ingredients
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

Directions
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

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Blue Ribbon Potato Salad

Ingredients
2 lb red potatoes cooked whole, cooled
2 hard cooked eggs, chopped
2 tablespoon cider vinegar
1 tablespoon oil
1 teaspoon sea salt
1/2 cup diced celery with leaves
1/4 cup minced flat leaf parsley
1 1/4 cup sour cream
1/2 teaspoon cider vinegar
2 tablespoon olive oil
1 teaspoon Dijon mustard
1/3 cup minced red onions
1/2 cup sliced green olives

Directions
Cut each potato into bite sized pieces. Toss first 6 ingredients. Chill 2 hours. Pour sour cream dressing (Blend the last 6 ingredients) over potatoes and blend well. Recipe by Evelyn Criswell of The Birmingham News.

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Carrot and Potato Soup

Ingredients
1 teaspoon unsalted butter
3 slices bacon, chopped
1 shallot, minced
1 lb potatoes, peeled and cut into 1/2′ chunks
1 lb carrots, cut into 1/3 in. slices
Coarse salt
1 cup heavy cream
2 tablespoon chopped fresh chives
5 cup water

Directions
Heat the butter; add the bacon, and cook. Remove, and drain. Add the shallot, and cook, until just starting to brown. Add the potatoes and carrots and a good pinch of salt. Pour in 5 cups water and cook until the potatoes and carrots are falling apart. Put the soup through a food mill. Stir in the cream and bring to a simmer. Serve scattered with the bits of browned bacon and the chives.

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Skinny Fries

Ingredients
2 teaspoon vegetable oil
4 medium potatoes, unpeeled
3 sprigs snipped fresh rosemary

Directions
Slice potatoes lengthwise into 1/4 strips or wedges and place in a bowl. Some recipes call for soaking potatoes in ice water for 30 minutes at this point, but I don’t find it necessary. Drizzle oil over potatoes and toss to coat. Spread on a cookie sheet one layer thick. Season with herbs. Bake in a 400 degree oven for approximately 40 minutes. Salt and pepper to taste.

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Leek and Potato Meatballs

Ingredients
Yogurt-Cilantro Sauce
vegetable oil for frying
1/4 teaspoon ground cumin
coarse salt and freshly ground pepper
2 large eggs
1 1/2 tablespoon unsalted butter
2 chopped leeks
1/2 lb boiled potatoes
1/2 lb ground beef or beef
Flour for dredging

Directions
Melt the butter. Add the leeks and seasoning. Cook until wilted. Peel the potatoes and rice (mash). Lightly beat one egg and add to the bowl, with the leeks, coriander and cumin, 1/2 tsp. salt, and pepper to taste. Crumble in the ground meat. Mix until just combined. Gently shape and chill. Dredge in flour, then egg. Cook in 1/2 inch of vegetable oil. Serve with yogurt and sauce.