Food Topic: Potatoes
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The following is a brief description of potatoes that are readily available in our area and which cooking application they work best:

 

Russet large, brown skin, white-fleshed

Red/New red skin, white flesh

German Butterball a yellow-fleshed small oval potato

Yukon Gold yellow skin and flesh

 

  • Roasting- good flavor when roasted: Red/New, Yukon Gold
     
  • Baking-they hold their shape if baked: Russet, Yukon Gold, Red/New
     
  • Salad- suitable for salad use (often firm and waxy-fleshed when boiled): Yukon Gold, Red/New
     
  • Mashing- when mashed they form a smooth consistency, neither fibrous nor grainy: Red/New, Yukon Gold
     
  • Boiling- retains some shape when boiled: Yukon Gold, Red/New

 

 

TWICE BAKED POTATOES

Serves 8

You can make these a day ahead of time. Just remember to increase the baking time

 4 russet potatoes

1 c sour cream

c milk

1 stick butter, melted

c chopped, cooked bacon

2 scallions sliced, greens included

2 tsp salt

tsp black pepper

c cheddar cheese, grated

 

Bake potatoes until tender, about 1 hour at 400 degrees F.  Cut potatoes in half lengthwise and remove potato, leaving a thin layer of potato in the skins.  Mix sour cream through the black pepper with the potato, mashing smooth. Easily done with a mixer.  Refill the skins with the potato filling.  Top with grated cheddar cheese and bake a second time at 400 degrees F for 25 minutes, until heated through and lightly toasted.  If made up ahead of time, increase the cooking time to 35-45 minutes. 

 

SWEET POTATO CASSEROLE

Serves 8

This whole recipe can be assembled the day before.  Leftover sweet potatoes work well in this recipe.

 

4 sweet potatoes, cooked, cooled, lightly mashed

c butter, melted

c brown sugar

c pecans, coarsely chopped

 

Mix the mashed sweet potatoes with half of the butter and half of the brown sugar and put in a 8x8 greased pan.  Drizzle the rest of the butter and brown sugar and pecans on top of the sweet potatoes.  Bake at 350 degrees F for 30 minutes until heated through.  The baking time will increase by at least 15 minutes if the potatoes and pan are cold from the refrigerator.

 

 

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