|The Great Potato Book|
|by Florence Fabricant|
Rescued from infamy by Sir Walter Raleigh in the 16th century, the potato has long since become the world's ultimate comfort food.
1 - 10 of 17,540 for potatoe so0up
Peel and quarter the potatoes. Prepare the ... bowl. Using a potato masher, mash the ... taste with salt and pepper. Garnish with parsley and croutons.
Cover potatoes with water sufficient ... fluffy. NOTE: For milder garlic flavor, parboil garlic along with potatoes, then mash with potatoes. See also:
Simmer potatoes until fork tender. ... Refrigerate before serving. Variation: Add cooked and crumbled bacon bits to the salad dressing and proceed as above.
In 5-quart saucepot, add unpeeled sweet potatoes and enough water ... Gradually stir in milk; cook, stirring constantly, until sauce boils and thickens slightly.
Scrub potatoes and prick with ... seasonings. Mash the potato with the sour ... in a 425°F oven for 15 minutes. Place saved lid lightly on top and serve.
Wash and cut ... set aside. Scrub potatoes, then rub ... Use Parmesan cheese instead of mozzarella. Substitute Serrano ham or prosciutto for bacon. Enjoy!
Slice the sausage ... pot, boil the potatoes in their jackets ... onions and herbs. Omit anchovies and mustard; use balsamic vinegar instead of wine vinegar.
Rice the potatoes. Sift together ... small balls and dredge lightly with flour. Chill. Drop dumplings into boiling salted water. Cover and boil 15 minutes.
In a 4-quart ... Stir in milk, potatoes, lox and ... the soup for extra texture. For a richer soup, add a small amount of cream. Makes about 4 servings.
Boil together potatoes and onions. Mash ... until eggs are slightly cooked. Cooked corn, creamed corn or peas can also be added to the soup, if desired.
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