Potatoes
1358 recipes found
Marge’s (Twice Cooked) Mashed Potatoes
My version is twice-baked, born of necessity, dinner party – many foods to prepare – make the mashed potatoes ahead of time and throw them in the oven.
Mashed potatoes with reconstituted milk
Irish traditional/updated. The sourness of the buttermilk added to the fattiness of the butter combine to make these potatoes the perfect food. Buttermilk and potato, when enough is consumed to give sufficient calories for the day, is an almost perfectly balanced source of protein, explaining the Irish population explosion preceding the Great Famine. The butter would have been a luxury, when added to buttermilk you are basically reconstituting milk, but in a much more interesting form.
Buttermilk-Mashed Potatoes with Buttery Scallions
This recipe is a take on champ, a traditional Irish dish of potatoes mashed with scallions or spring onions. I use buttermilk and Yukon Gold potatoes.
Winter Squash and Potato Gratin
This savory casserole is an almost classic gratin dauphinois (potatoes au gratin), with squash standing in for half of the potatoes and low-fat milk substituting for cream. It is a very comforting dish that can be baked ahead and reheated.
Sweet Potatoes a la Vermont
This recipe has become a staple in our house. It's very important to let the baked potatoes cool a bit before attempting to peel the skin off! This mush is very tasty when served alongside something quite savory, such as roast chicken. It makes a great Thanksgiving side dish, too, naturally.
Sweet Potatoes Anna with Prunes
This can be finished with a dusting of sugar and a couple of minutes of broiling, for a brulee top. It can also be done using apples and prunes, or just apples.
Cheesy Sweet Potato Balls
This recipe was born out of leftovers I had in the fridge and a love for sweet potatoes. These sweet potato balls with cheese are deliciously addicting.
Sweet Potato Gratin with Smoked Paprika and Cayenne
I love sweet potato recipes that complement the natural sweetness of the vegetable, instead of piling it on. Season this gratin with smoked paprika and cayenne.
Sweet Potato, Leek & Ricotta Souffle
I’ve been really inspired by leftovers lately. That whole idea of waste not, want not, makes a big difference on the weekly grocery bill too. This past Rosh Hashanah, I was “winging” it for the side dish. I knew it would be something with sweet potatoes, since I’d picked them up at the farmer’s market, but I didn’t really have a plan. That is until I saw the leeks at the market too. I started thinking about mashed sweet potatoes paired with some sautéed leeks. Then that morphed into a soufflé. When I got home and started unloading ingredients, and spied some leftover homemade ricotta I’d made earlier in the week, my side dish was finally complete—a sweet potato, leek and ricotta soufflé.
Sweet Potato Puree with Goat's Cheese and Smoked Paprika
This has been a staple at all my Thanksgiving and Christmas dinners for years now. I love the combination of sweet potatoes and goat's cheese (I've also posted a frittata made with the same two ingredients), and the creaminess of the cheese means you don't need to use any butter or cream, like you usually find in other sweet potato purees. But it's the smoked paprika that really makes this stand out - get the best you can find. If you're making this for the holidays (or any day) and are pressed for time or oven space, you can boil the potatoes instead for 10 to 15 minutes, but you'll lose the added depth of flavor you get from roasting them.
Classic French Potato Purée - Extra Smooth
This recipe is my version of the best potato purée I have ever tasted, the classic French purée made by Chef Joël Robuchon with lots of fresh cold butter.
Skillet-Fried Potatoes
Octopus, Galician Style
Sweet Potato and Chickpea Curry
This is a warming rather than hot curry. You can taste the spices and enjoy their aromatic fullness. The ginger, chile and pepper flakes provide heat, while the coriander and cumin add a pleasurable earthiness. Meanwhile, the sweetness of the coconut milk, heightened by the soothing starchiness of the sweet potatoes, has as a counterpoint the fierce tang of tamarind. As a side dish, this recipe would be fine without the chickpeas, but as a meal, along with rice and maybe some steamed broccolini, they add heft and, if you're interested, protein.
Spiced Sweet Potato Pudding
Salmon and Crab Cakes
Chicken Bouillabaisse With Chorizo and Clams
Oyster Chowder
This oyster chowder was one of Amanda Hesser’s grandmother’s standbys, a recipe untouched over generations and passed along to The Times in 2005. If you have oysters, the rest is fairly straight-forward: Bacon adds smokiness, while milk and potatoes lend creaminess. And, as if that weren’t appealing enough, the whole thing is ready in 30 minutes or less.
Manhattan Clam Chowder with Hake and Chorizo
This recipe dresses up the chowder with chorizo and pan-fried hake, an inexpensive cousin to cod.
Sunchoke Bisque With Hazelnut Oil
Jerusalem Artichoke Purée
Laura Bush's Sweet Potato Purée
Baked Sweet Potato Purée
Gnocchi
There are a number of tricks in this basic recipe from Laura Sbrana, the mother of the chef Marco Canora: Start with baking potatoes and get rid of as much moisture as you can. Use less flour than you would expect. For a light and airy gnocchi, work the dough as little as possible so that it doesn't become glutinous which would result in a heavy and chewy result.