A common description of something basic and mundane is “meat and potatoes.”
While the usual potato preparations (baked, boiled, or simply mashed) may indeed be run-of-the-mill, here are three easy recipes that will turn the simple spud into something memorable.
Any of them would be a delicious accompaniment to a piece of meat, fish or chicken. For best results, be sure to use the type of potato specified in the recipe.
Cheesy Herbed Mashed Potatoes
3 lbs Russet or Idaho potatoes (baking potatoes), about four large, peeled and cut into eighths
4 Tbsp butter
½ cup sliced green onions
1 Tbsp chopped fresh basil
1 Tbsp chopped fresh chives
½ tsp salt
½ tsp freshly ground black pepper
1 cup grated sharp cheddar cheese
½ cup milk or light cream, heated in microwave until warm
In a large pot of boiling salted water, cook potatoes until very tender, about 15 minutes. While potatoes are cooking, melt butter in a small saucepan and stir in scallions, basil, chives, salt and pepper.
Drain the potatoes well and return them to the pot. Shake over medium heat until outsides of potatoes are dry. Mash with a potato masher, then add the melted butter mixture, cheese and milk. Continue mashing until very smooth; taste and adjust seasoning if desired. Makes six servings.
Sautéed Parmesan Potatoes
2 lbs Yukon Gold potatoes (about four large), washed but not peeled
2 Tbsp butter
2 Tbsp olive oil
Salt and freshly ground black pepper to taste
2 Tbsp finely chopped chives or parsley
3 Tbsp freshly grated Parmesan cheese
Cut the potatoes into 1½-inch chunks. Cook potatoes in a large pan of salted boiling water until just tender (they need to still be firm), about 10 minutes. Drain and turn onto a baking sheet lined with paper towels; leave to cool.
When ready to serve, heat the butter and oil in a large nonstick skillet over medium-high heat. Add the potatoes in a single layer, don’t pack them in too tightly. Cook without stirring until the bottoms start to brown.
Turn potato chunks over and continue cooking, turning two or three more times until evenly browned all over (this will take from five to 10 minutes). Sprinkle with salt, pepper, Parmesan cheese and chives; toss to coat. Makes four to six servings.
Potato and Butternut Squash Gratin
1 lb butternut squash, peeled and seeds removed
1 lb baking potatoes (Russet or Idaho), about two medium, peeled
8 oz sharp cheddar cheese, grated
1 large clove garlic, minced
¾ cup whipping cream
Salt and freshly ground black pepper to taste
Preheat oven to 350° F; generously butter a shallow (about two inches deep) 8x8-inch baking dish. Cut the squash and potatoes into one-eighth-inch thick slices. In a measuring cup, stir the garlic into the whipping cream.
Layer half of the potato slices in the bottom of the baking dish; sprinkle with salt and pepper and one-quarter of the cheese. Pour one-third of the cream-garlic mixture evenly over top. Layer half of the squash on top of the first layer and repeat seasonings, cheese and cream in same amounts. Put the remaining half of the potato slices on top; repeat same quantities of seasonings, cheese and cream.
Place the remaining half of the squash on top; press down firmly with a spoon or your hand until cream oozes up and just covers all layers (add a little more cream if needed). Sprinkle the remaining quarter of the cheese on top. Cover the dish with foil and bake for 45 minutes; remove foil and bake another 10 minutes or until cheese is browned. Makes four to six servings.
Angela Shellard is a self-described foodie. She has done informal catering for various functions. Contact: [email protected].
