Dayrecipe Food Community

Active time: 20 min Start to finish: 45 min

Makes 4 servings.

INGREDIENTS

• 2 1/2lb medium yellow-fleshed potatoes such as yukon gold
• 1tablespoon whole-grain or coarse-grained mustard
• 1tablespoon white-wine vinegar
• 2teaspoons finely chopped drained bottled capers
• 1/2teaspoon salt
• 1/2teaspoon black pepper
• 3tablespoons finely chopped shallot (1 large)
• 1/2cup extra-virgin olive oil
• 1/3cup chopped fresh flat-leaf parsley

DIRECTIONS Peel and quarter potatoes, then cover with salted cold water by 2 inches in a 5-quart pot and simmer, covered, until just tender, 20 to 25 minutes.

While potatoes are cooking, whisk together mustard, vinegar, capers, salt, pepper, and shallot. Add oil in a slow stream, whisking until emulsified.

Drain potatoes in a colander and cool slightly. Break up warm potatoes into smaller chunks with a spoon and stir in vinaigrette and parsley. Serve potatoes warm.

Makes 4 cups.

INGREDIENTS

• 1 1/2pounds russet potatoes, peeled, quartered
• 5garlic cloves1/2cup (1 stick) butter, room temperature, cut into pieces
• 1/2cup chopped mixed fresh herbs (such as basil, parsley, and chives)

DIRECTIONS Cook potatoes and garlic in large saucepan of boiling salted water until tender, about 25 minutes. Drain well. Return potatoes and garlic to pot.

Using handheld electric mixer, beat potato mixture at low speed until smooth. Add butter; beat until melted and smooth. Increase speed and whip potatoes just until light and fluffy. Stir in herbs. Season with salt and pepper; serve.

Active time: 15 min Start to finish: 40 min

Makes 4 servings.

INGREDIENTS

• 2lb boiling potatoes (preferably yukon gold)
• 1/2cup heavy cream
• 3tablespoons unsalted butter
• 1teaspoon salt
• 1/2teaspoon black pepper
• 4oz baby spinach (6 cups)

DIRECTIONS Cover potatoes with salted cold water by 1 inchin a large saucepan and simmer, uncovered, until tender, 20 to 30 minutes.

While potatoes are simmering, bring cream, butter, salt, and pepper to a simmer in a small saucepan. Remove from heat and keep warm, covered.

Drain potatoes in a colander and cool slightly. Peel potatoes and mash in large saucepan.

Stir spinach into warm cream, tossing to coat, and when slightly wilted (after about 1 minute), immediately add to potatoes. Mash potatoes until almost smooth. Serve immediately.

The combination of dried porcini and fresh crimini mushrooms gives this dish an intensely earthy flavor.

Makes 6 servings.

INGREDIENTS

• nonstick vegetable oil spray
• 2 1/2pounds small red-skinned potatoes, unpeeled, cut into 1 1/2-inch wedges
• 5tablespoons extra-virgin olive oil
• 1pound crimini mushrooms, halved if large1/2ounce dried porcini mushrooms,* ground to powder in blender
• 3tablespoons chopped fresh italian parsley

DIRECTIONS Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray. Combine potatoes and 2 tablespoons oil in large bowl; toss to coat. Transfer potatoes to prepared sheet. Roast until tender and brown, stirring occasionally, about 45 minutes.

Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add crimini mushrooms; sauté until brown and tender, about 12 minutes. (Potatoes and mushrooms can be made 2 hours ahead. Let stand separately at room temperature.)

Add potatoes and remaining 1 tablespoon oil to skillet with mushrooms. Sauté over medium-high heat until potatoes are crisp and heated through, about 6 minutes. Season to taste with salt and pepper. Sprinkle with porcini mushroom powder; toss to coat. Transfer to bowl, sprinkle with parsley, and serve.

*Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.

About 8 servings.

INGREDIENTS

• 24 small (2 ounce or so) yukon gold potatoes, scrubbed
• 6 to 8 ounces fresh foie gras, cut in 24 thin slices and chilled
• fleur de sel
• freshly ground white, black, and rose peppercorns

DIRECTIONS 1.Build a large fire in a fireplace or barbecue using wood, not charcoal
briquets. Do not start the fire with fire starter, either, or there will be
a residue of petroleum flavor in the ashes.

2. When the fire has generated a deep layer of warm embers, carefully move away
the logs and bury the potatoes in the ashes.If they aren’t completely
buried it doesn’t matter, but you’ll need to rotate them once so they roast
evenly.Roast them until they are tender through, which will take about 20
minutes.

3.Remove the foie gras from the refrigerator about 8 minutes before you
remove the potatoes from the fire so it loses its chill but doesn’t soften
too much.

4.Remove and brush the ashes from the potatoes. Slit them down the center
with a sharp knife, and push the ends towards the center to open up the
potato. Insert a slice of foie gras into the potato and either season it
with the salt and peppers, or leave that for your guests to do.Eat
immediately!