WGBH - Potatoes RSS

Smoky Rib-Eye Steaks with Loaded Mashed Potatoes

Fri, 04 May 2012 11:36 AM +0000

All the ingredients in a loaded baked potato—bacon, scallions, cheese, and sour cream—are added to mashed potatoes in this hearty meal.

Serves four.

Ingredients.

2 lb. Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
4 slices thick-cut bacon
2 boneless beef rib-eye steaks (about 2 lb. total)
1-1/2 tsp. sweet smoked paprika
Kosher salt and freshly ground black pepper
1/2 cup whole milk
2 Tbs. unsalted butter
3 oz. grated sharp Cheddar (3/4 cup)
1/2 cup sour cream
2 medium scallions, thinly sliced

Directions:

Arrange a steamer basket in a large pot with 1 inch of water in the bottom. Spread the potatoes in the basket in an even layer, cover, and bring to a boil. Reduce the heat to medium low and steam until the potatoes are tender, about 15 minutes.

Meanwhile, cook the bacon in a large cast-iron skillet over medium heat, turning once, until crisp, 7 to 8 minutes total. Transfer the bacon to a paper-towel-lined plate; discard all but 1 Tbs. of the fat from the skillet.

Season the steaks all over with the paprika, 1-1/2 tsp. salt, and 1/2 tsp. pepper. Heat the skillet with the reserved bacon fat over medium-high heat. Arrange the steaks in the skillet in a single layer. Cook, flipping once, until deep golden-brown outside and medium rare inside, 10 to 12 minutes total. Transfer the steaks to a cutting board and let rest for 5 minutes.

Meanwhile, transfer the hot potatoes to a large bowl. Stir in the milk and butter and mash with a potato masher until just combined. Stir in the cheese, sour cream, scallions, and salt and pepper to taste.

Slice the steaks across the grain and transfer to dinner plates. Serve the potatoes on the side with the bacon crumbled on top.

Serving suggestions

Serve with a salad or Quick-Sautéed Collard Ribbons.

Nutrition information (per serving):

Calories (kcal): 870; Fat (g): 52; Fat Calories (kcal): 470; Saturated Fat (g): 25; Protein (g): 59; Monounsaturated Fat (g): 19; Carbohydrates (g): 41; Polyunsaturated Fat (g): 2; Sodium (mg): 910; Cholesterol (mg): 170; Fiber (g): 4;

Susie Middleton is editor at large for Fine Cooking magazine.

Three-Cheese Potato Gratin

Tue, 20 Dec 2011 12:50 PM +0000

There’s no better time of year to cook rich, decadent dishes than the holidays! One of our favorite cold-weather indulgences is a luscious potato gratin, especially when it’s made with three different kinds of cheese.

Serves: 6-8

Tip: If you’d like to make it less rich, use less cream and more milk.

Ingredients

2 tsp. unsalted butter, at room temperature
1-1/2 cups whole milk
1 cup heavy cream
2 large cloves garlic, smashed and peeled
2 to 3 sprigs rosemary, 3 inches long
Pinch freshly grated nutmeg
4 oz. grated Swiss cheese (about 1 cup)
2 oz. freshly grated Parmigiano-Reggiano (about 1/2 cup)
2 lb. russet potatoes (3 to 4 medium)
Kosher salt and freshly ground white pepper
4 oz. fresh goat cheese, crumbled (about 2/3 cup)

Directions

Position a rack in the center of the oven and heat the oven to 350°F. Line a rimmed baking sheet with foil. Grease a 9x13-inch baking dish with the butter.

Pour the milk and cream into a small saucepan. Add the garlic, rosemary, and nutmeg. Bring just to a simmer, cover, and remove from the heat. Set aside to infuse for at least 20 minutes. Combine the Swiss cheese and Parmigiano in a bowl.

Peel the potatoes and, using a mandoline or your sharpest knife, slice them into 1/8-inch-thick rounds. Arrange about one-third of the potatoes in a single overlapping layer in the baking dish, season with kosher salt and white pepper, and top with one-third of the Swiss-Parmigiano mix. Scatter over half of the goat cheese. Add a second overlapping layer of potatoes, more salt and white pepper, another third of the Swiss- Parmigiano mix, and the remaining goat cheese. Make a third layer with the remaining potatoes and season with salt and white pepper. Press down lightly to compact the layer

Remove the garlic and rosemary from the infused cream, and discard them. Set the cream over medium-high heat and watch carefully until it just begins to simmer; don’t let it boil. Pour the cream over the potatoes and sprinkle the remaining cheese on top.

Set the baking dish on the foillined baking sheet, and bake until the top is deeply brown and the potatoes are completely tender when poked with a skewer, 1-1/4 to 1-1/2 hours. Let sit for 10 to 15 minutes before serving.

Nutrition information (per serving):
Size : based on eight servings; Calories (kcal): 330; Fat (g): 21; Fat Calories (kcal): 190; Saturated Fat (g): 13; Protein (g): 11; Monounsaturated Fat (g): 6; Carbohydrates (g): 25; Polyunsaturated Fat (g): 1; Sodium (mg): 270; Cholesterol (mg): 70; Fiber (g): 2; ;

Susie Middleton is editor at large for Fine Cooking magazine.

Twice-Baked Potatoes With Fresh Horseradish

Thu, 15 Dec 2011 15:59 PM +0000

Everyone loves twice-baked potatoes, but in this recipe, we boost their rich, cheesy flavor with punchy, spicy fresh horseradish. It’s the ultimate steakhouse side dish, made right in your own kitchen!

Serves: 4

Ingredients

4 medium russet potatoes (about 7 oz. each), scrubbed and dried
5 Tbs. unsalted butter, softened
1/2 cup plus 2 Tbs. finely grated Pecorino Romano (3/4 oz.)
1/2 cup sour cream, at room temperature
1/4 cup half-and-half, at room temperature
2 Tbs. plus 2 tsp. finely grated fresh horseradish
1 Tbs. thinly sliced chives; more for garnish
Kosher salt and freshly ground black pepper

Directions
Position a rack in the center of the oven and heat the oven to 400°F.

Prick the potatoes a few times with a fork. Put the potatoes directly on the oven rack and bake until tender when pierced with a skewer, 50 to 60 minutes.

While the potatoes are still hot, hold each one with a clean dishtowel and cut off about one-quarter lengthwise. With a spoon, scoop the potato flesh out into a medium bowl, leaving enough on the skins that they hold their shape. Add 4 Tbs. of the butter to the potato flesh, and with a potato masher, work the potatoes until lightly mashed but not completely smooth. Stir in 1/2 cup of the pecorino, the sour cream, half-and-half, 2 Tbs. of the horseradish, the chives, 1 tsp. salt, and a few grinds of pepper and mix until combined. Mound the filling into the potatoes. Cut the remaining 1 Tbs. butter into 4 pieces and top each potato with a pat of butter. Transfer to a small rimmed baking sheet or baking dish. (The potatoes may be prepared to this point up to 6 hours ahead; cover and refrigerate. Add 5 to 10 minutes to the baking time.)

In a small bowl, thoroughly mix the remaining 2 Tbs. pecorino and 2 tsp. horseradish with your fingers. Sprinkle over the potatoes. Bake until the potatoes are heated through and the tops are golden-brown, about 20 minutes. Sprinkle with chives.

Nutrition information (per serving):
Calories (kcal): 400; Fat (g): 25; Fat Calories (kcal): 220; Saturated Fat (g): 16; Protein (g): 8; Monounsaturated Fat (g): 5; Carbohydrates (g): 37; Polyunsaturated Fat (g): 1; Sodium (mg): 550; Cholesterol (mg): 70; Fiber (g): 4; ;

Susie Middleton is editor at large for Fine Cooking magazine.

Corned Beef And Cabbage By Annie Copps

Mon, 14 Mar 2011 14:17 PM +0000

Sure it's a Saint Patrick's Day tradition, but why wait for the beer to turn green to have corned beef and cabbage? And have I got a great recipe for you.

You can buy a piece of beef at the market which has been corned for you, but have looksee at the label—if you can pronounce all the ingredients without sounding like Colin Firth in The Kings Speech, I'll wash your car. Fear not, all "corning" is, is a week long salt and herb spice for beef.

Combine water, salt, sugar, coriander and mustard seeds, peppercorns, bay leaves, thyme, red pepper flakes, and garlic—then submerge a 6 pound beef brisket for refrigerate it for a week. Then simmer it with some onions and carrots for a few hours and you, my friends, have yourself a delicious homemade corned beef.

To accompany it, instead of boiled cabbage, how about a platter of roasted vegetables—such as cabbage, of course, carrots, turnips, potatoes, and beets. Oh and I am not very good at washing cars, you should see my own.

Yield: 10 servings

For the brine
1 gallon water
11/2 cups kosher salt
1/2 cup brown sugar
1 teaspoon coriander seeds, crushed
1 tablespoon mustard seeds
1 teaspoon whole black peppercorns
4 dried bay leaves, crushed
8 stems thyme
1 teaspoon red pepper flakes
8 cloves garlic, crushed
5 to 6 pound "flat cut" beef brisket

In a large pot, stir together salt and water until salt dissolves. Stir in sugar, coriander, mustard, peppercorns, bay leaves, thyme, pepper flakes, and garlic. Add beef and submerge. Place a small plate on top of the beef to keep it underwater.

Cover pot and refrigerate 7 days.

For the corned beef
1 medium onion, halved
1 medium celery stalk, halved
1 medium carrot, peeled, halved
1 medium head cabbage, cut into 8 wedges, core intact so leaves don't fall off
1 pound baby carrots
3 or 4 turnips, peeled and quartered
½ pound Brussels sprouts, trimmed and cut in half
1 pound small red potatoes, quartered
About ¼ cup olive oil
kosher or sea salt
freshly ground black pepper
Dijon mustard, for serving

Directions
Rinse brisket; discard brine. Place in a large pot. Add enough water to cover by 2 inches. Add onion, celery, and halved carrot, and bring to a boil. Reduce heat, cover, and simmer until very tender, 3 to 3 1/2 hours.

Transfer corned beef to a cutting board. Tent with foil, and let rest for 30 minutes.

Heat oven to 400 degrees.
v Discard remaining solids from broth and strain. Discard all but ½ cup of broth.

In a large bowl, add cabbage and drizzle with olive oil to lightly coat.

Arrange in a single layer on a foil-lined baking sheet and place in oven. Add carrots and potatoes to the bowl, drizzle with oil and season with salt and pepper.

Arrange in a single layer on a foil-lined baking sheet and place in oven. Add Brussels sprouts to the bowl, drizzle with oil and season with salt and pepper.

Arrange in a single layer on a foil-lined baking sheet and place in oven. Add potatoes to the bowl, drizzle with oil and season with salt and pepper.

Arrange in a single layer on a foil-lined baking sheet and place in oven.

Turn vegetables every 15 minutes or so until well-browned.

Remove to a platter once they are cooked and tent with foil.

Trim excess fat from beef. Slice thinly against grain, and transfer to platter. Serve with broth and mustard.

(Courtesy: Yankee Magazine)

___________________________________________________________
Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

Creamy Parsnip and Potato Chowder With Parsnip Croutons By Annie Copps

Thu, 10 Mar 2011 15:58 PM +0000

I fully understand that it is potentially blasphemous for me, as a proud New Englander, to suggest chowder be made without seafood. But this really lovely recipe for a parsnip chowder—it does have potatoes—does that count?

Okay even though no clams or other seafood ar ein this recipe, but I really love this chowder—it is too thick and rich to be a soup. That richness comes from potatoes and parsnips and just a bit of cream, so all this deliciousness doesn't come with a health advisory!

Ingredients
1 1/2 pounds parsnips, peeled
1 tablespoon extra-virgin olive oil
3 tablespoon unsalted butter
1 small onion, coarsely chopped
1 celery stalk, coarsely chopped
1 small Russet potato, peeled and coarsely chopped
2 teaspoons chopped fresh thyme, plus 1 tablespoon for garnish
3/4 teaspoon ground coriander (optional)
Salt and freshly ground black pepper
1/2 cup dry white wine or dry white vermouth
6 cups chicken stock
1 cup light cream or whole milk, as needed
Fresh lemon juice Pinch sugar

Directions
Set aside 1 large or 2 small parsnips for the "croutons." Coarsely chop the remaining parsnips.

Heat the olive oil and 1 tablespoon of the butter in a soup pot or large saucepan over medium-high heat. Add the onion and celery and sautê until tender and translucent, 8 to 10 minutes. Add the chopped parsnips, potato, thyme, coriander, and salt and pepper to taste. Sautê, stirring a few times, until heated through, about 5 minutes. Add the wine or vermouth, bring to a boil and reduce by half, about 4 minutes. Add the stock, cover partway, bring to a boil and reduce to a simmer. Continue to simmer until the parsnips and potatoes are tender enough to mash easily against the side of the pot with a large spoon, about 40 minutes.

Let the soup cool, uncovered, for at least 10 minutes (this makes it a little safer to blend). Filling a blender no more than two-thirds full, puree the soup in batches. Rinse out the soup pot and return the pureed soup to it. The soup may be made ahead up to this point and kept refrigerated (well-covered) for up to 2 days.

Meanwhile, make the parsnip “croutons:" cut the reserved parsnip(s) into 1/4-inch dice. Heat the remaining 3 tablespoons butter in a medium skillet over medium-high heat. When the butter stops foaming, add the diced parsnips. Season with salt and pepper and a large pinch of sugar. Sautê, stirring and shaking the pan often, until the parsnips are nicely browned. Transfer to paper towel to drain. Set aside until ready to serve. The croutons may also be made ahead and refrigerated in a single layer for up to 1 day.

To serve, gently reheat the soup, adding the cream or milk until you achieve the consistency you're after. Taste for salt and pepper. Just before serving, add a squeeze or fresh lemon juice (from about 1/2 lemon), to taste. Ladle into soup bowl, garnish with parsnip "croutons" and remaining fresh thyme.

(Courtesy: Yankee Magazine)

___________________________________________________________
Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

Creamy Parsnip and Potato Chowder with Parsnip Croutons By Annie Copps

Thu, 03 Mar 2011 15:05 PM +0000

I fully understand that it is potentially blasphemous for me, as a proud New Englander, to suggest chowder be made without seafood. But this realllllly lovely recipe for a parsnip chowder—it does have potatoes—does that count?

Okay even though no clams or other seafood ar ein this recipe, but I really love this chowder—it is too thick and rich to be a soup. That richness comes from potatoes and parsnips and just a bit of cream, so all this deliciousness doesn't come with a health advisory!

Ingredients
1 1/2 pounds parsnips, peeled
1 tablespoon extra-virgin olive oil
3 tablespoon unsalted butter
1 small onion, coarsely chopped
1 celery stalk, coarsely chopped
1 small Russet potato, peeled and coarsely chopped
2 teaspoons chopped fresh thyme, plus 1 tablespoon for garnish
3/4 teaspoon ground coriander (optional)
Salt and freshly ground black pepper
1/2 cup dry white wine or dry white vermouth
6 cups chicken stock
1 cup light cream or whole milk, as needed
Fresh lemon juice Pinch sugar

Directions
Set aside 1 large or 2 small parsnips for the "croutons." Coarsely chop the remaining parsnips.

Heat the olive oil and 1 tablespoon of the butter in a soup pot or large saucepan over medium-high heat. Add the onion and celery and sautê until tender and translucent, 8 to 10 minutes. Add the chopped parsnips, potato, thyme, coriander, and salt and pepper to taste. Sautê, stirring a few times, until heated through, about 5 minutes. Add the wine or vermouth, bring to a boil and reduce by half, about 4 minutes. Add the stock, cover partway, bring to a boil and reduce to a simmer. Continue to simmer until the parsnips and potatoes are tender enough to mash easily against the side of the pot with a large spoon, about 40 minutes.

Let the soup cool, uncovered, for at least 10 minutes (this makes it a little safer to blend). Filling a blender no more than two-thirds full, puree the soup in batches. Rinse out the soup pot and return the pureed soup to it. The soup may be made ahead up to this point and kept refrigerated (well-covered) for up to 2 days.

Meanwhile, make the parsnip “croutons:" cut the reserved parsnip(s) into 1/4-inch dice. Heat the remaining 3 tablespoons butter in a medium skillet over medium-high heat. When the butter stops foaming, add the diced parsnips. Season with salt and pepper and a large pinch of sugar. Sautê, stirring and shaking the pan often, until the parsnips are nicely browned. Transfer to paper towel to drain. Set aside until ready to serve. The croutons may also be made ahead and refrigerated in a single layer for up to 1 day.

To serve, gently reheat the soup, adding the cream or milk until you achieve the consistency you're after. Taste for salt and pepper. Just before serving, add a squeeze or fresh lemon juice (from about 1/2 lemon), to taste. Ladle into soup bowl, garnish with parsnip "croutons" and remaining fresh thyme.

(Courtesy: Yankee Magazine)

___________________________________________________________

Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

Clam Chowder
By Annie Copps

Thu, 04 Nov 2010 17:06 PM +0000

I'm a New Englander through and through and ergo, I enjoy clam chowder. But with apologies to my mother, I'm offerng my own recipe for this comfort food classic. This recipe includes all the traditional ingredients of true New England clam chowder: It's rich and thick without being glunky because we've all had that bad bowl of glue.

Ingredients
7 pounds cherrystone clams, well-scrubbed and rinsed
3 cups water
4 strips bacon, finely chopped
1 medium Spanish onion, diced small
2 tablespoons flour
3 large red potatoes, cut into 1/2-inch dice
1 teaspoon chopped fresh thyme
2 tablespoons chopped fresh parsley
1 cup heavy cream

Directions
In a large soup pot over high heat, add clams to 3 cups water. Bring to a boil and cook just until clams open, about 10 minutes. Remove clams from broth and set aside. (Discard any clams that don't open.) Strain broth through a sieve lined with a coffee filter and set aside.

Clean your soup pot; then over medium-high heat, sauté bacon until it's browned and fat is rendered. Using a slotted spoon, remove bacon to a paper towel. Discard all but 2 tablespoons of bacon fat.

Add diced onion to the pot and sautê until translucent. Stir in flour and cook 1 minute, being careful not to brown. Whisk in reserved clam broth. Add potatoes and thyme, and simmer 10 minutes.

Remove clams from shells, reserving liquid, and chop roughly. Strain liquid; then add clams and liquid to the pot. Stir in parsley and cream and cook just long enough to heat clams through, about 3 minutes.

(Courtesy: Yankee Magazine)

___________________________________________________________
Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

Potato Puffballs By Annie Copps

Wed, 27 Oct 2010 15:27 PM +0000

Potatoes are plentiful and I don't care what anyone from Idaho says… Maine potatoes are the best!

While working on our Yankee Magazine cookbook—The Best New England recipes, I came across this gem from 1937.

Boil 6 MAINE potatoes until tender. When they are cool enough to pick up, pass them through a ricer or food mill. Add some milk and parmesan cheese. Form them into ping pong sized balls and roll them in bread crumbs then bake 10 minutes. I dare you to eat just one of the browned and crisp wonders. Perfect on their own or next to a big, thick, juicy steak... either way, get yourself to some local Maine potatoes and try 'em.

Just try to eat one—we dare you.

Total time: 1 ½ hours (1 hour 15 minutes if pan-fried)
Prep time: 40 minutes

Yield: 6 dozen pieces

Ingredients
6 medium Russet potatoes (preferably Maine)
2 ½ tablespoons unsalted butter
1 cup hot whole milk
½ cup grated sharp cheese (or blue cheese)
Pinch kosher or sea salt
½ teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 tablespoon unsalted butter
5 large eggs
4 cups unseasoned bread crumbs

Directions
Heat oven to 400 degrees.

Peel and cut potatoes into 2-inch chunks. Place in a pan with enough water to cover. Bring to a boil and cook until tender, about 20 minutes. Drain well. When cool enough to handle, but still hot, pass through a potato ricer or food mill into a medium bowl. By hand, stir in 1 cup hot milk and grated cheese. Season with salt and pepper. Be careful not to over mix.

Beat eggs and place in a shallow dish or pie pan. Place bread crumbs in shallow pie dish. Generously oil a rimmed baking sheet. Form potato mixture into golf ball-sized rounds. Roll each in the eggs, then bread crumbs. Working quickly place on baking sheet 1 inch apart from each other.

Bake 10 minutes and flip, until well-browned and crisped. Season with salt. Serve hot.

Coconut-Cranberry Chicken Curry
By Ming Tsai

Thu, 09 Sep 2010 14:43 PM +0000

What happens when you take coconut milk from the East and combine it cranberries from the west? Well, you get today's dish: a quick Coconut-Cranberry Chicken Curry that introduces India to Cape Cod.

Ingredients
6-8 chicken thighs, skin on, bone in, seasoned for 10 minutes before cooking
2 red onions, sliced
2 sweet potatoes, peeled, 1/2-inch dice
1 tablespoon minced ginger
1 heaping tablespoon minced jalapeno
heaping 1/2 cup Craisins
2 tablespoon Madras curry powder
1 13.5 ounce can of coconut milk
1 cup water
Canola oil
Kosher salt and freshly ground black pepper to taste
Steamed Brown Rice

Directions
In a cast iron skillet or stockpot coated very lightly with oil on medium-high heat, sear the chicken, skin-side down, and completely render the fat.

Flip and brown meat-side. Remove chicken. Wipe out excess fat and saute the onions, potatoes, ginger, jalapeno, Craisins and curry powder and season. Add coconut milk and water, check for seasoning, then add chicken back. Bring to a simmer and cook chicken through, about 45 minutes. Serve family style on rice.

Beverage pairing
Jean-Luc Colombo La Violette Viognier From Pays d'Oc, Southern France. The aroma is intensely violet, which is where it gets its name, with nuances of licorice, lychee, apricot and peach. Well-structured, finishes with elegance and opulent fruit. 100% Viognier

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Chef Ming Tsai is a local restaurateur and host of Simply Ming.

Shredded Potato Cake with Leeks and Cheese
By Annie Copps

Mon, 09 Aug 2010 14:46 PM +0000

Who doesn't love a potato? Who doesn’t love cheese? So how about potatoes and cheese in a crispy pancake? I snagged this recipe for a Shredded Potato Cake with Leeks and Cheese from the good people of Shelburne Farms. Right on Lake Champlain in central Vermont, this special place is a working farm, cheese maker, inn, and great restaurant.

Ingredients
6 tablespoons olive oil, divided
2 small leeks, white and light-green parts only, cut in half lengthwise, thinly sliced
1-1/2 pounds russet or Yukon Gold potatoes
3/4 cup grated Alpine-style cheese (such as Gruyère)
Freshly ground black pepper
Kosher or sea salt

Directions
In a medium-size cast-iron frying pan, heat 2 tablespoons olive oil over medium-low heat. Add leeks and a big pinch of salt. Cook, stirring often, until leeks are silky and lightly browned, about 20 minutes. Remove to a plate. Wipe frying pan clean.

Rinse potatoes well, but don’t peel. Shred on a box grater. Place shredded potatoes on a clean dish towel and sprinkle with another generous pinch of salt and a few grinds of pepper. Toss potatoes with your hands to season. Gather towel corners together and twist (over a bowl or sink) to remove as much moisture as possible.

In the still-warm frying pan, heat 2 tablespoons olive oil over medium heat. Add half of the shredded potatoes in an even layer; press them into the pan. Add leeks and cheese in even layers. Add remaining potatoes, pressing them into the pan.

Cover the pan and cook until potatoes are golden brown on the bottom (peek with a spatula), 8 to 10 minutes. Turn a plate (larger than the pan) over on top of the potatoes. Place your hand firmly on top of the plate and carefully flip the pan so the potato cake is on the plate.

Heat remaining oil until shimmering. Slide potato cake back into pan, raw side down; cover, and cook 8 to 10 minutes. Slide from pan and let rest 3 to 5 minutes before serving.

Recipe adapted from Cooking with Shelburne Farms: Food and Stories from Vermont by Melissa Pasanen with Rick Gencarelli.

___________________________________________________________
Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

WGBH - Potatoes RSS

Smoky Rib-Eye Steaks with Loaded Mashed Potatoes

Three-Cheese Potato Gratin

Twice-Baked Potatoes With Fresh Horseradish

Corned Beef And Cabbage By Annie Copps

Creamy Parsnip and Potato Chowder With Parsnip Croutons By Annie Copps

Creamy Parsnip and Potato Chowder with Parsnip Croutons By Annie Copps

Clam Chowder By Annie Copps

Potato Puffballs By Annie Copps

Coconut-Cranberry Chicken Curry By Ming Tsai

Shredded Potato Cake with Leeks and Cheese By Annie Copps

Clam Chowder
By Annie Copps

Coconut-Cranberry Chicken Curry
By Ming Tsai

Shredded Potato Cake with Leeks and Cheese
By Annie Copps