While you may have some family traditions when it comes to what’s served – there’s always room for more! Especially when it comes to potatoes. Did you know there are more than 250 varieties of potatoes grown in the United States? That’s a lot of spuds! The folks at Good Housekeeping have a great guide on which potato to pick depending on how you’re going to use it.
This recipe for mashed potatoes takes the classic side dish and elevates it with garlic, chives and cream cheese:
5 pounds Yukon Gold potatoes
1/2 cup butter
2 cups Parmesan cheese
1 cup chopped fresh chives
1 1/2 cups cream cheese
1/2 medium head garlic, peeled and minced
1 pinch salt and pepper to taste
Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes. Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.
If you prefer potatoes that are a little crispy, try Picky Cook’s recipe for “Crashed Potatoes“:
12 whole Small Potatoes (I used Yukon Gold)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Shredded Parmesan Cheese
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato. With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again.
Brush the tops of each crushed potato generously with more olive oil. Sprinkle potatoes with kosher salt, fresh ground black pepper.
Bake in a 450 degree oven for 20 minutes until golden brown.
Take out of the oven and sprinkle the parmesan over the tops of the potatoes.
Return to the oven and bake for another 3 – 5 minutes. Serves 6.
You can also go the classic route with these Scalloped Potatoes with Creme Fraiche.
2 cloves garlic, smashed
3 tablespoons unsalted butter
3 pounds waxy potatoes (such as Yukon gold or Yellow Finn), peeled
3 cups half-and-half
1/2 cup creme fraiche
2 tablespoons all-purpose flour
2 teaspoons chopped fresh thyme
1/8 to 1/4 teaspoon ground mace
Kosher salt and freshly ground pepper
1/4 cup chopped chives
Preheat the oven to 350 degrees F. Rub the garlic all over the inside of a 3-quart baking dish, then mince it. Grease the dish with about 1/2 tablespoon butter.
Slice the potatoes about 1/8 inch thick (a mandoline works well). Combine in a large saucepan with the minced garlic, the remaining 2 1/2 tablespoons butter, the half-and-half, creme fraiche, flour, thyme, mace, 2 1/2 teaspoons salt, and pepper to taste. Bring to a boil over medium-high heat and cook, stirring, until the mixture thickens slightly, 1 to 2 minutes. Stir in the chives and transfer the mixture to the prepared baking dish, shaking it to distribute the potatoes evenly. Bake, uncovered, until the potatoes are fork-tender, about 1 hour 5 minutes, occasionally spooning some of the liquid over the top. Let cool 10 minutes before serving.
You can also make the scalloped potatoes in individual ramekins; bake about 40 minutes.
What’s your favorite way to serve potatoes?