11                    Russet Potatoes (peel, dice)
2                      Leeks (white part, finely chop)
3 cups              Cream
1 TBS              Roasted Garlic
3                      Egg Yolks
3 cups              Gruyere Cheese (grated)
1 TBS              Kosher Salt
1 TBS              Pepper
3 TBS              Butter (for greasing sheet)

Instructions for Roasted Garlic

• Preheat oven to 300 degrees.  Place one whole head of garlic on cookie sheet and roast for one hour, or until soft.  Set aside and let cool to room temperature.  With a serrated knife, cut the top off the garlic head and gently squeeze out the golden garlic paste.

Instructions

• Place cream, roasted garlic, egg yolks, salt and pepper in a bowl.  Wisk until mixed.
• Preheat oven to 375 degrees.  Butter cookie sheet (17”X12”X1”).
• Layer potatoes to cover the bottom.  Sprinkle with a portion of the cheese, leeks and roasted garlic cream.  Season with salt and pepper.
• Repeat layering process, each time, pressing the potatoes down firmly with a spatula.
• Bake for about 35 minutes or until top is golden brown.
• Let cool and cut into 3” squares.  This is a great accompaniment for beef or chicken.

POTATO-PARSNIP MASH

Ingredients

8                      Russet Potatoes (peel and dice)
5                      Parsnips (peeled and diced)
4 oz                 Butter (melted)
4 oz                 Sour Cream
8 oz                 Skim Milk
1 TBS              Roasted Garlic (see below)
to taste             Salt, Pepper, Nutmeg

Instructions for Roasted Garlic

• Preheat oven to 300 degrees.  Place one whole head of garlic on cookie sheet.  Roast for one hour, or until soft.  Set aside and let cool to room temperature.  With a serrated knife, cut the top off the garlic head and gently squeeze out the golden garlic paste.

Instructions

• Place potatoes and parsnips in separate pots and cover with water.  Simmer both until tender.  Drain water from both, then mash both well.
• Combine all other ingredients in a saucepan and bring to a simmer.  Add mashed potatoes and mashed parsnips, then mix well.  Season with salt, pepper and nutmeg.

WHIPPED YUKON GOLD POTATOES WITH HORSERADISH

Ingredients

5 pounds        Yukon Gold potatoes
3 TBS            Salt
1/2 pound       Unsalted butter
1 1/2 cups       Light cream
to taste            White pepper
6 ounces         Prepared horseradish

Instructions

• Peel and quarter the potatoes and cover with cold water. You can hold the potatoes this way at room temperature for 6 hours ahead of cooking (or for a day ahead in the refrigerator).
• Drain the potatoes, put them in a 6-qt. pot, and cover with water. Add 1 tablespoon salt. Bring to boil, reduce to a gentle boil, and cook until fork-tender, 25 to 30 minutes. Pour off the water and let the potatoes cool. (If they sit in water off the heat, they'll turn pasty.)
• In an electric mixer with the whisk attachment, whip the potatoes until smooth, about 1 minute; add the butter and mix until melted and combined, about 30 seconds. Add the cream, 2 tablespoons salt, and pepper to taste; whip until smooth and creamy, about 2 min., scraping down the sides of the bowl frequently. (You can also use a food mill.) Fold in the horseradish and combine well.
• TO KEEP THE POTATOES WARM: Put an inch of water in the pot the potatoes were cooked in and set over low heat. Put the potatoes in a stainless-steel mixing bowl, cover with foil, and put the bowl on top of the pot. You can hold the potatoes like this for at least 2 hours; just maintain the water level and keep the heat low.

CRISPY YUKONS

Ingredients

¼ cup             Extra-virgin olive oil
2 lb                 Yukon Gold Potatoes (halved)
2 TBS             Parsley (chopped)
6 clove            Garlic (thin sliced)
to taste             Salt and pepper

Instructions

• Preheat the oven to 400 degrees F.  Brush a baking sheet with 1 tablespoon of the oil and sprinkle with salt and pepper.  Arrange the potatoes on the baking sheet, cut side down, and bake for 45 minutes, or until crisp and golden brown.  Transfer the potatoes to a bowl.
• Heat the remaining 3 tablespoons of oil in a large skillet.  Add the garlic and cook over moderately low heat, stirring, until crisp and lightly browned; do not let the garlic get too brown or it will be bitter.
• Pour the garlic and oil over the potatoes, add the parsley and toss.  Season with salt and pepper and serve at once.

GARLIC SPUD WEDGES

Ingredients

3 ea                 Russet Potatoes
2 TBS             Butter
½ tsp               Garlic powder
1 tsp                Fresh Basil (chopped)
1/8 tsp             Salt

Instructions

• Scrub potatoes; cut lengthwise into quarters. Combine butter, garlic power, basil and salt in a 1-cup microwave-safe glass measure. Microwave at HIGH 20 to 30 seconds, or until butter is melted.
• Pre-heat oven to 425 degrees F.
• Brush potatoes with butter mixture. Arrange wedges, spoke fashion, on a large cookie sheet covered with tin foil. Bake for 20 – 25 minutes or until potatoes are tender.  About half way through cooking, brush with any remaining butter mixture.

CLASSIC POTAGE PARMENTIER (FRENCH POTATO SOUP)

Ingredients

4 TBS             Butter
1 ea                 Onion (chopped)
4 ea                 Leeks (White part only)
2 ea                 Celery stalks (chopped)
2 ea                 Potatoes (peeled)
2 sprigs           Parsley
4 cups             Chicken broth
1 cup               Heavy cream
1 TBS             Chives (chopped)
to taste             Salt, Pepper
Optional          Sour Cream

Instructions

• Melt the butter in a large, heavy pot, add onion, leeks, and celery, and cook over low heat for 10-15 minutes or until limp but not brown.  Stir in the potatoes, parsley and stock. Cook, partially covered, until the potatoes are tender, about 20 minutes. Put through a strainer or vegetable mill, or purée in a blender.
• Pour into a bowl, stir in the cream and chives, and chill in the refrigerator for at least an hour. Add salt and pepper to taste before serving. (or serve hot with sour cream).

POTATO-LEEK SOUP

Ingredients

10 lb               Russet Potatoes (peeled)
4 bu                Leeks (white part, thinly sliced)
1/2 bu             Celery (trim, clean, chop)
1/3 lb              Unsalted Butter
4 cup              Heavy Cream