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Potato Recipes

Roasted potatoes
1 ½ lbs. potatoes (fingerlings work really well) scrubbed and trimmed
3 tablespoons dry white wine
3 tablespoons extra virgin olive oil
2 tablespoons fresh thyme
Cut potatoes in chunks to expose the inner part.  Toss with salt, wine, oil and thyme.  Place in a shallow pan. Bake in a 350 oven until tender, 20 – 30 minutes.


Parmesan Baked Potatoes
6 tbsp butter melted
1/3 cup grated Parmesan cheese
10 small unpeeled potatoes halved lengthwise
Pour butter into a 13x9x2-inch baking pan. Sprinkle Parmesan cheese over butter.  Place potatoes with cut side down over cheese. Bake, uncovered, at 400º for 40-45 minutes or until tender.  


Corn Pepper Mashed Potatoes
12 oz cream cheese (1 ½ 8 oz. Packages)
¼ cup milk
¼ cup butter (1/2 stick)
4 jalapeno peppers, seeded and minced
5 cups mashed potatoes
1 ½ cups cooked corn
2 teaspoons salt
1 teaspoon freshly ground black pepper
Preheat oven to 350 degrees.  In a pan on the stove, put the cream cheese, milk, butter and minced pepper.  Cook over low heat, stirring constantly until the cheese is melted and the mixture is smooth.  Put the mashed potatoes in bowl and stir in the cheese mixture.  Add the corn, and the salt and pepper to taste.  Mix well and spoon into a greased oven-proof  9 x 13 pan.  Bake for about a half of an hour, until hot.


Mashed Potatoes with Caramelized Onions
2 1/2 pounds potatoes
½ cup butter
1/2 cup milk
Salt and freshly ground pepper
2 sweet onions such as Walla Walla or Vidalia
1/4 cup Chardonnay wine
Peel and quarter potatoes. Boil in salted water until tender. Drain and return to pan. Mash with 4 Tbsp. butter and milk. Season with salt and pepper and keep warm. While potatoes are boiling, halve the onions lengthwise and slice them thin crosswise. Melt 4 tablespoons butter in skillet.  Add the onions and stir them occasionally until they begin to caramelize, about 10 min.  Lower heat and add wine, and cook onions until they are golden brown, about 20 minutes stirring frequently.  Stir the onions into the potatoes, adjust seasoning, and add more butter, if you like.  Serve hot.


Roasted Garlic and Potato Soup
Cloves of three heads of garlic, peeled
1 cup olive oil
3 sprigs of fresh thyme
6 leaves fresh sage
1 ½ quarts chicken stock
1 lb russet potatoes, peeled and cut in 1 inch cubes
1 cup milk
1 cup heavy cream
Salt and pepper
Toss garlic with olive oil to coat well.  Toss with thyme and sage and place in baking pan.  Cover pan with foil and bake at 275 degrees for 20 minutes.  Remove foil and continue baking until garlic is quite soft.  Do not allow garlic to brown.  Remove herbs and all except 2 tablespoons of oil. 
Bring chicken stock to a boil.  Add potatoes, lower heat and simmer strongly until slightly tender.  Add garlic and the reserved oil and simmer 10 minutes.  Puree soup in a blender or food processor.  Return to soup pot, bring to boil, add milk and cream, salt and pepper.  Serve.


Green Onion Mashed Potatoes
1 ¼ lb. potatoes
1 tablespoon butter
6 minced green onions
¼ teaspoon nutmeg
Salt and freshly ground black pepper
Cook potatoes in boiling water for about 20 minutes or until tender.  Drain.  Add butter and mash.  Stir in the green onions, milk and nutmeg, plus salt and freshly ground pepper.  Serve.
Potatoes with Dijon Cream Sauce
3 lbs. Small potatoes, cut if large
½ cup chopped green onions
1 clove garlic, minced
¼ cup butter
¾ cup light cream
¼ cup Dijon mustard
Salt and freshly ground pepper
Place potatoes in a large pot and cover with water.    Cover and boil gently until potatoes are tender, about 15 minutes.  Drain and keep warm.  Cook and stir onion and garlic in butter in a small saucepan over low heat until tender.  Stir in cream and heat to boil.  Reduce heat and simmer two minutes.  Stir in mustard, salt and pepper.  Mix well and pour over potatoes.  Stir well and serve. 


Lime and Thyme Potato Salad
4 cups cooked, drained and cooled potato cubes
1/3 cup mayonnaise
¼ cup sour cream
1 teaspoon shredded lime peel (green part only- the white part is bitter)
1 tablespoon fresh thyme, chopped fine
½ teaspoon salt
¼ teaspoon freshly ground pepper
Mix all ingredients together.  Serve at room temperature or cooled.


Garlic Roasted Potatoes with Marinated Artichoke Hearts
2 jars marinated artichoke hearts
1 ½ pounds potatoes, cut into ½ inch slices
1 head of garlic, separated into cloves and peeled
1 tablespoon fresh rosemary gently crushed
Salt and freshly ground pepper
Preheat the oven to 400 degrees.  Drain the artichoke hearts, reserving the marinade. Pull away any rough outer pieces from the artichoke hearts.   Halve the larger artichoke pieces so they are all about the same size.
Pour the marinade into the bottom of a 9 by 13 inch baking dish.  Add the potatoes, artichoke hearts and garlic and toss with the marinade until thoroughly coated.  Sprinkle the rosemary on top of the vegetables.  Add some salt and pepper.  Cover the pan with foil and bake for 15 minutes.  Remove the foil and continue baking until the potatoes and garlic are tender and beginning to brown, about 45 minutes.  Serve. 


Roasted Garlic and Smashed Red Skinned Potatoes
2 lbs. red-skinned potatoes
1 bay leaf
¼ cup half-and-half or milk, plus more to taste
2 tablespoons butter
4 – 6 cloves roasted garlic, finely minced
Salt and freshly ground pepper
Place potatoes and bay leaf in a large saucepan.  Add water to cover.  Boil over medium heat for 15 to 20 minutes until potatoes are tender.  Remove, drain and discard bay leaf.  Return pan to heat.  Add half and half, butter and minced garlic.  Heat.  Add hot mixture to potatoes and mash, adding more half-and-half if the potatoes seem a little dry.  Leave the potatoes a little chunky.  Add salt and pepper to taste.  Serve hot.