and delicious, the Hasselback potato hails from
Stockholm, but demands your culinary attention.
they plain or fancy, don’t forget them. Potatoes are
always a must for holiday menus.
could be due to perfect timing. Potatoes traditionally are
harvested in the fall and stored for winter use, which means
the potatoes we enjoy now are at their best.
all potatoes are created equal. Some, such as familiar brown
russets, were made for mashing or baking. Due to their high
starch content, their flesh falls apart when cooked (that’s
the secret to no lumps). Others, such as those waxy red
potatoes, are lower in starch and hold their shape when
cooked; that makes them great for salads, but not for
potatoes rank among America’s all-time favorite comfort
foods. In their most basic form, they’re so simple yet so
satisfying. Yet their variations seem endless.
with the right potatoes, such as russets or Yukon Gold, a
yellow-fleshed potato that has won over many cooks due to
its natural buttery look and flavor. It needs less fat to
achieve a creamy texture.
mashed potatoes, that fat usually comes in the form of
butter, milk and/or cream. The ratio is 1/2 to 1 cup of
additions per pound of potatoes; the more, the richer the
final mash. Other additions include sour cream, softened
cream cheese and yogurt. For a vegan-friendly alternative,
substitute almond or soy milk for dairy products.
skip the milk and butter altogether. To slim down mashed
potatoes, cook Yukon Gold potatoes in vegetable or chicken
stock until tender. After mashing, stir in a little olive
oil until smooth. Add salt and pepper to taste.
Thanksgiving and other big feasts, mashed potatoes can be
made up to 24 hours ahead and then warmed in the oven before
serving. Make your mashed potatoes and spread them in a
greased baking dish. Refrigerate covered until ready to
cook. Drizzle 2 tablespoons melted butter over the top. Bake
uncovered in a preheated 350-degree oven for 40 to 45
minutes and serve.
this versatile vegetable goes way beyond mashing. Potatoes
star in all sorts of celebratory side dishes, such as
gratins, croquettes and salads. They’re wonderful roasted
alongside almost any meat, fish or poultry. Of course, they
make the best fries.
Calif., cooking teacher Paulette Bruce annually hosts about
40 guests for Thanksgiving dinner. Mashed potatoes in some
form are usually part of the menu.
favorite mashed potatoes variation includes a few white
sweet potatoes; they add natural sweetness to otherwise
bland russets. After cooking and mashing together the
potatoes, she stirs in chopped chipotles, adobo sauce,
"lots of butter," salt and pepper.
making regular mashed potatoes, I usually use Yukon Gold
(potatoes), skin on, boiled in lots of salted water until
fork tender," Bruce said. "I drain the potatoes
and return them to the cooking pot for a few minutes to dry
out before mashing."
is optional; leave the skin on and call them
"smashed." If you prefer peel-less mashed, the
skins slip off easily after boiling.
use an old-fashioned potato masher for the mashing,"
Bruce continued. "Never, never use an electric mixer
for the mashing! That gives you awful mashed potatoes that
are more like glue than potatoes.
I use really good butter — European-style with 82 percent
butterfat content," she added. "Plugra is my
favorite, and it is available at most grocery stores. Then,
I use warmed cream to finish. Sometimes, I squeeze a few
heads of roasted garlic into the mashed potatoes for more
mashed potatoes often are a holiday hit, potatoes take many
forms at the dinner table year round. Bruce’s go-to
potatoes is a simple potatoes gratin. "But my family
and friends have renamed it to ‘Best Damn Potatoes,’
" Bruce said, "and they truly are the best."
cooking teacher Paulette Bruce shared this family favorite,
an adaptation of Cindy Pawlcyn’s recipe from "Fog
City Diner Cookbook." "You will be making three
thin but creamy, rich layers of potatoes — the best damn
potatoes you will ever make!" Bruce said. "It’s
very important to cut the potatoes very thin so they absorb
the cream and cook through without drying out. I often use
more cream and cheese than this recipe calls for. The
potatoes soak up the additional liquid and it makes a richer
2 to 3
large russet potatoes
ounces grated Asiago cheese
or sea salt
oven to 350 degrees. Butter a 9-by-13-inch baking pan. Peel
the potatoes and slice them 1/8-inch thick by hand or on a
mandoline. Rinse slices in cold water and dry.
each layer, use one-third of the potatoes and lay them out
slightly overlapping, sprinkle with one-third of the cheese
and just enough cream to coat them, and then sprinkle with
salt and pepper. Bake for 45 minutes to an hour or until
potatoes are fork tender.
a Swedish dish, the Hasselback is a thinly sliced, fanlike
baked potato that — much like virtually any other type of
baked potato — can be topped with any number of delicious
items. This recipe does call for butter and Parmesan cheese,
but it also requires no peeling and keeps all the nutrients
that linger beneath the skin intact.
baking potatoes, scrubbed
tablespoons melted butter
tablespoons Parmesan cheese
tablespoons panko breadcrumbs (or other dry breadcrumbs)
your oven to 425 degrees. Place a washed potato on your
cutting board, and set a wooden spoon handle next to it,
running along the length of the potato’s base. With a
sharp knife, begin making thin (1/8 inch to 1/4 inch) slices
across the potato’s width. As you cut down, use the spoon’s
handle to act as your cutting guide so you don’t slice
down all the way through the potato. Prepare all 4 potatoes
in this way.
the cut potatoes in a baking dish. Spread 2 tablespoons of
butter atop the prepared potatoes. Season with salt and
pepper, and bake for 40 minutes.
the potatoes from the oven and top each with the panko
breadcrumbs, Parmesan cheese and the remaining butter.
Re-season with salt and pepper and bake for 20 to 25 minutes
from oven and cool slightly before serving.
2 to 4
technique using just three ingredients makes starchy Russet
potatoes act like creamy Yukon Golds, and also makes some of
the crispiest edges ever. Recipe adapted from Francis
Mallmann in "Genius Recipes" by Kristen Miglore.
the clarified butter:
ounces unsalted butter (1 stick)
tablespoons chilled clarified butter
home oven (with the rack positioned in the center of the
oven) to 400 degrees. Line a rimmed baking sheet with a
Silpat or use a nonstick baking sheet.
off the two ends of one potato and reserve them. Trim the 4
sides of the potato to form an even brick. Slice the potato
about 1/8 inch thick on a mandoline, keeping the slices in
order if you can (just like a line of shingled dominoes).
the stack of potato slices in the palm of one hand and use
the other to shape them back into a brick — as you would a
deck of cards. Lay the stack on its side on the baking
sheet, and put the reserved potato ends, cut side down, at
either end to keep the stack aligned.
with the palm of your hand, angle the slices slightly to
resemble a line of dominoes that has tilted over. Adjust the
end pieces to keep the stack in shape, and align the slices
if necessary. Dot the top and sides with 1 tablespoon of the
with salt to taste. Repeat with the remaining potatoes,
keeping the stacks at least 2 inches apart.
for 40 minutes, or until the potatoes are browned on the
edges and tender in the middle when tested with a skewer.
SALMON POTATO SALAD WITH BUTTERMILK HERB DRESSING
4 to 6
from Ellise Pierce, Cowgirl Chef blogger.
pound waxy potatoes, such as red, new or fingerling
ounces smoked salmon
cup creme fraiche or sour cream
of 1/2 lemon
clove garlic, minced
tablespoon chopped fresh chives
tablespoon chopped fresh dill
salt and cracked pepper
dill and chives, optional, for garnish
the potatoes, slice them into 1/4-inch coins and put them in
your largest skillet. Cover with water, salt well, and turn
the heat to high. When it boils, reduce the heat to a simmer
and let them cook just until you can put a fork in them —
you don’t want them to fall apart. When they’re done,
gently pour them into a colander to drain and cool.
or chop the salmon into bite-size pieces and put in a large
bowl with the potatoes. Add some of the dressing, and gently
toss (I do this with my hands so the potatoes don’t
break). Serve on small plates and garnish with additional
chopped dill and chives.
make dressing: Put everything in a bowl and whisk until
combined. Chill for at least an hour before using.
serving, based on 4, using half the buttermilk herb
dressing: 167 calories, 5 g fat, 23 g carbohydrates, 7 g
protein, 19 mg cholesterol, 243 mg sodium, 2 g dietary
fiber, 29 percent of calories from fat.
1 hour, plus 1 hour’s chilling
8 (can be doubled)
from "Recipes From Home" by David Page and Barbara
to 3 pounds medium-starch potatoes, such as Yukon Gold,
peeled and quartered
whole garlic cloves, peeled
cup fine yellow cornmeal
tablespoons finely chopped fresh parsley
large egg yolk
tablespoons whole milk
tablespoon olive oil, more for frying
potatoes, garlic and 1 teaspoon salt in a pot and add water
to cover by 1 inch. Bring water to a boil, reduce to a
simmer, and cook until potatoes are just tender all the way
through, about 10 minutes. Drain potatoes, return to the
pot, and shake over medium heat for 1 minute to dry them
tablespoons cornmeal and the parsley and mash everything
together with a potato masher, leaving the mixture chunky.
together egg, egg yolk, milk and 1 tablespoon oil in a small
bowl. Stir mixture into potatoes and season with 2 1/2
teaspoons salt and 1 teaspoon pepper. Let cool, then cover
and refrigerate at least 1 hour or overnight.
oven to 350 degrees. Form potato mixture into rounds about
3/4-inch thick. Put remaining cornmeal in a shallow dish.
in batches, heat 2 tablespoons olive oil in a large skillet
over medium heat. Coat potato cakes on each side in
cornmeal, brown on both sides in the skillet and transfer to
a baking sheet. Repeat with remaining potato cakes, adding
more oil as needed between batches. (At this point, cakes
can be set aside at room temperature for up to 4 hours.)
until heated through, 10 to 15 minutes.
AND SOUR CREAM POTATOES
variation on mashed potatoes includes vegan options. Almond
milk subs for traditional dairy products.
courtesy Blue Diamond almonds.
pounds (about 6 medium) potatoes, boiled until fork tender
cup Unsweetened Original Almond Breeze
cup sour cream or vegan sour cream
cup fresh chives, chopped
tablespoons butter or vegan margarine
cloves garlic, minced
and pepper, to taste
large bowl, mash all ingredients together. Add salt and
pepper to taste. Garnish with additional chives, if desired.
time: 30 minutes
time: 25 minutes
medium russet baking potatoes (about 1 1/4 pounds total),
scrubbed, peeled if desired
cup half-and-half or milk
large egg yolk
teaspoon freshly ground black pepper
cup loosely packed finely chopped chives or green onions
panko or other coarse breadcrumbs
cup safflower, sunflower or expeller-pressed canola oil
potatoes into 2-inch cubes; put into a large saucepan. Add
salted water to cover the potatoes. Heat over high to a
rolling boil; reduce heat to a gentle rolling boil. Cook
until the potatoes are fork-tender, about 15 minutes.
off the water. Working in the pan, mash the potatoes with
the half-and-half, egg yolk, salt and pepper until smooth.
Let stand until cool enough to handle, then stir in the
the breadcrumbs into a shallow dish. Use your hands to shape
the potato mixture into small football shapes, using 3
generous tablespoons per piece. Roll in the crumbs to coat
on all sides. Set on a wire rack for a few minutes or up to
several hours. Repeat to continue making croquettes, you’ll
have 12 to 14.
oil and butter in a very large skillet over medium-high heat
until hot but not smoking. Add the croquettes in a single
uncrowded layer. Fry, turning gently, until golden and crisp
on all sides, about 5 minutes. Serve hot.
serving: 282 calories; 16 g fat; 4 g saturated fat; 45 mg
cholesterol; 31 g carbohydrates; 5 g protein; 321 mg sodium;
2 g fiber.
6 to 8
want to hold the potatoes for 1 to 2 hours, reserve them in
the roasting pan, loosely covered. Do not add the parsley.
Just before serving, heat the potatoes in a 350-degree oven
for 10 to 15 minutes. Add the parsley as directed. Recipe
from The Washington Post.
pounds baking potatoes, peeled, cut into 1 1/2-inch cubes
tablespoons olive oil
1 to 2
teaspoons kosher salt
1 teaspoon freshly ground black pepper
large sweet onion, cut into 1-inch pieces
cup finely chopped parsley
the oven to 375 degrees. Combine the potatoes and oil in a
nonstick roasting pan large enough to hold all of the potato
and onion pieces comfortably. (Two smaller pans will also
work.) Season with salt and pepper (to taste); toss to make
sure the potatoes are thoroughly coated.
for 15 minutes, then add the onion. Use a spatula to turn
the potato pieces over and distribute the onion. Roast for
25 to 35 minutes, until the potatoes are tender when pierced
with a fork. Transfer to a large serving dish. Add most of
the parsley and toss to incorporate, then sprinkle with the
remaining parsley. Serve right away.
your potatoes: Spuds 101
your potato basics before you mash
Potatoes pack a lot of energy (and calories) into their
starchy insides. One medium potato contains about 170
calories. That translates to 26 calories per ounce. Potatoes
are considered a good source of Vitamin C, Vitamin B6,
potassium and manganese. If you keep the skin on, potatoes
contain a lot of dietary fiber, too – 4 grams per medium
Regardless of variety, look for spuds that are firm and
smooth with no cracks or soft spots. Three medium russet
potatoes equal about 1 pound and will make 2 cups mashed or
two cups diced potatoes. When making mashed potatoes for a
crowd, count on one medium potato per person.
Store potatoes in a cool, dry, dark place; don’t
refrigerate. If bought pre-bagged, transfer the potatoes
from their plastic wrap to a paper bag or cardboard box;
they’ll keep fresh longer, usually at least two weeks. If
potatoes begin to sprout, that’s an indicator that their
storage space is too warm. Sprouted potatoes should be used
as soon as possible, with the sprouts and any green spots
Potatoes may be eaten peeled or unpeeled, but always scrub
them clean first. Remove any eyes, sprouts and green spots
as well as discolored areas of the flesh. Place peeled
potatoes in cold water until ready to cook.
vs. waxy: Potato varieties are divided into two groups. As
the name implies, "starchy" potatoes (think brown
russet or Idaho) are low in moisture and sugar but high in
starch. That starch breaks down when cooked, which makes
these potatoes ideal for mashing, frying, baking and
roasting. "Waxy" potatoes (such as red-skinned or
fingerlings) have more moisture and sugar, but less starch.
They tend to hold their shape when cooked.
potatoes fall in between starchy and waxy, making them
acceptable for all sorts of uses. Yellow potatoes (such as
Yukon Gold) are another all-purpose potato with creamy,
almost buttery flesh; that’s perfect for mashed potatoes
but also good for baking, boiling and frying.
with a difference: Purple or blue potatoes, native to Peru,
have become a gourmet hit. These starchy potatoes cook like
a russet, but keep their unusual color. They also contain
more antioxidants than the white ones.