I like to think of these delicious fries as a blank canvas. Add what you like and make it your own.
Adding egg yolks takes the creamy richness of mashed potatoes to a whole new level. You’ll wonder why you never did this before.
These potatoes are extremely popular on my holiday table. You may peel the potatoes the day before and cover them with cold water and refrigerate until you’re ready to cook them. I highly recommend you use a potato ricer for these potatoes to get the creamiest potatoes.
When it comes to holiday meals, I like to do as much prep in advance as I can. I’d rather be more relaxed serving dinner than run around like my hair is on fire. This recipe lets you check mashed potatoes off your to-do list. Prepare them up to a day ahead of time and just before serving reheat them in the oven and the potatoes will form a delightful golden-brown crust as they bake. YUM!
I like to serve this dish on weekends with roasted meats, but it’s also a good holiday dish. This rich Potato Leek Gratin is prepared with cream and two kinds of cheeses (Gruyere and Parmesan).
I like to think of this potato salad as a blank canvas. You can add to it what you like and leave out what you don’t like.
Sometimes potatoes can get a bit boring. When I added spinach to potatoes and Parmesan cheese this dish really came alive with flavor. Pair this dish with your favorite meat.
Duck fat potatoes have a flavor all their own.
Air frying makes these sweet potato fries just as crispy as deep frying.
Smaller size latkes mean you can sample a wide variety of toppings on your plate.