A guess this is a little different from hangover food, whatever heads straight to yr heart...
For me, it's anything (at least, lately) w/ potatoes, rice, or beans...
2 1/2 pounds potatoes, peeled, quartered and cooked
1 (3 ounce) package cream cheese, softened
1/2 cup sour cream
1/4 cup butter or margarine, softened
1/2 teaspoon garlic salt
salt and pepper to taste
In a large bowl, mash the potatoes. Add the cream cheese, sour cream, butter, garlic salt, salt and pepper; mix until smooth. Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with paprika if desired. Bake, uncovered, at 350 degrees F for 30 minutes or until heated through.
Note: Obv. there is no 'whip' here, so if you want break out the mixer you'll aerate these spuds and make them fluffier. Also, you can omit the sour cream or cream cheese, and add some whipping cream while you do this (kinda like vichyssoise, but more solid).
Asian-German Fusion Potato Salad
1 1/2 pounds red potatoes, scrubbed
1/2 cup frozen mixed vegetables
2 tablespoons extra virgin olive oil
1 large yellow onion, diced
1 tablespoon dried minced garlic
salt and pepper to taste
1 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 tablespoon sesame oil
1/2 tablespoon hot sauce
1 teaspoon wasabi powder
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 cup cooked, cubed ham
1/4 cup chopped fresh cilantro
Place the potatoes in a large pot of boiling salted water, and cook about 10 minutes. Stir in the frozen mixed vegetables, and continue cooking 10 to 12 minutes, until potatoes and vegetables are tender. Transfer to a large bowl. Cut potatoes while still hot, into 1 inch pieces. Set aside to cool.
Heat the olive oil in a skillet. Place the onion in the skillet, and season with garlic, salt, and pepper. Cook and stir until tender.
In a bowl, whisk together the mayonnaise, lemon juice, Worcestershire sauce, sesame oil, hot sauce, wasabi powder, ginger, and turmeric. Season with salt and pepper.
Toss the cooled potato and vegetable mixture with the onions, mayonnaise mixture, ham, and cilantro until evenly coated. Chill until serving.
No-Mayo Potato Salad (Fawk, YES!)
2 1/2 pounds Idaho potatoes, cut into quarters lengthwise, then chopped into large chunks
1/2 cup beef consomme or broth
3 tablespoons capers
1 red bell pepper, finely chopped
2 stalks celery, finely chopped
1/2 medium red onion, finely chopped
1 lemon, zested and juiced
2 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil (EVOO)
Salt and freshly ground black pepper
Place the potatoes in a medium pot. Fill with cold water and bring to a boil. Add a liberal amount of salt and cook the potatoes until they are tender, about 12-15 minutes. Once the potatoes are tender, drain and return them to the warm pot to dry them out.
Add the beef consomme, capers, red bell pepper, celery, onion, lemon zest and juice, red wine vinegar and EVOO. Season with salt and pepper. This dish tastes great either warm or cold.
Cook potatoes in large pot of boiling salted water until just tender. Drain and cool. Cut potatoes into 3/4-inch pieces. Transfer to large bowl.
Cook bacon in heavy large skillet over medium heat until brown and crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels and drain. Mix mayonnaise, mustard, chopped thyme, allspice, turmeric and cayenne pepper in medium bowl.
Separate egg yolks and whites. Mash yolks in small bowl. Mince egg whites. Add bacon, mayonnaise mixture, yolks, whites, cornichons, celery, onion and hot pepper sauce to potatoes in bowl and toss to coat. Season to taste with salt and pepper. Sprinkle with parsley. (Can be prepared 1 day ahead. Cover and refrigerate.)
Ajiaco De Papas - Peruvian Cheesy Potatoes
3 Pounds new potatoes
3 cloves garlic -- finely chopped
6 scallions-- finely chopped
3 Tbsp. of Aji Paste or 3 Medium serrano peppers -- finely chopped
2 Tablespoons olive oil
salt And Pepper -- to taste
1 Cup Half And Half
3/4 Pound queso fresco Or feta -- cubed
3 Medium Hard-Boiled egg -- coarsely chopped
How to make it
Peel potatoes if desired. Boil lightly in salted water.
When done, drain well and cube.
Saute garlic, onion, and chiles in oil until the onion is golden.
Add potatoes and milk.
Stir carefully so as not to mash potatoes.
MEXICAN MASHED HIGHGROVE POTATOES
In the control room at the BBC, we ate this with spoons from a communal bowl. Being radio, of course, no one could see us. It makes a terrific side dish for a barbecue, picnic, Mexican-inspired menu or a simple roast chicken. Highgrove potatoes, by the way, are all-purpose potatoes, somewhere between a mealy baking type and a waxy variety.
--2 poblano chiles, or 1 Anaheim chile + 1 green bell pepper
-- 3 to 4 pounds potatoes, whichever are your favorites for mashing
-- 1/2 teaspoon salt + salt, to taste
-- 1/4 teaspoon sugar
-- 10 cooked tomatillos, chopped, or several tablespoons very mild green salsa (optional)
-- 5 garlic cloves, minced
-- 5 to 6 tablespoons extra virgin olive oil
-- 1/4 teaspoon ground cumin
-- 2 to 4 tablespoons sour cream
-- Juice of 1/2 lime (more if you don't use tomatillos)
-- 3 to 4 tablespoons chopped cilantro
-- Pepper, to taste
INSTRUCTIONS: Roast the peppers over a gas burner until the skins char. Place in a plastic bag and seal well. Set aside for at least 30 minutes. Remove the peppers and peel them. Cut off the stems, slice the peppers open and scrape out the seeds. Coarsely chop the flesh and set aside.
Rinse the potatoes, peel if desired, then cut into chunks. Put the potatoes into a saucepan and add water to cover, along with 1/2 teaspoon salt and the sugar (it doesn't make the potatoes taste sweet, but brings out their flavor. It will get drained, as well).
Cook over medium-high heat until the potatoes are just tender. Drain and transfer to a bowl. Mash the potatoes coarsely, then blend in the tomatillos, garlic, olive oil, roasted chiles, cumin, sour cream, lime juice and cilantro. Season with salt and pepper. Serves 4 to 6.
The Mushroom Forager’s Cottage Pie
From the book Yummy Potatoes by Marlena Spieler
A layer of savory meat topped with mashed potatoes: when made with beef, it’s known as cottage pie, and when made with lamb, as shepherd’s pie. The French call it hachis parmentier, a hash named in honor of the man who brought France potatoes: Antoine-Auguste Parmentier. Because this is prepared with beef, it is technically a cottage pie. But because it is so full of mushrooms, it seems that the cottage must belong to a mushroom forager.
5 medium white potatoes, either floury or waxy, peeled and cut into chunks
½ to ¾ oz. dried porcini mushrooms
1 dried shiitake, stem removed
2 cups vegetable, beef, or chicken broth
3 garlic cloves, thinly sliced
~ Pinch of freshly grated nutmeg
1 Tbsp. olive oil, or as needed
1 onion, chopped
1 lb. lean ground beef
~ A few generous shakes of soy sauce
4 to 6 Tbsp. sour cream
4 Tbsp. butter
3 Tbsp. low-fat milk, or as needed
Place the potatoes in a saucepan with salted water to cover. Bring to a boil, then reduce the heat to medium and cook until they are just tender, then drain. This can be done up to two days ahead of time.
Place the porcini and shiitake mushrooms in a saucepan with the broth to cover. Bring to a boil, then reduce the heat and cook, uncovered, until the mushrooms are very rehydrated. Let boil for 5 to 10 minutes to reduce the volume of liquid and intensify the flavor. Add the garlic and nutmeg, and remove from the heat to cool. This can also be done up to two days ahead of time and kept in the refrigerator.
In a heavy nonstick skillet, heat the olive oil over medium heat, then add the onion and beef and cook, stirring and breaking up the meat, until the onion is limp and the meat browned in spots.
Mash up about 2 potatoes’ worth of potato and add it to the pan. Pour off the liquid from the mushrooms, then chop the rehydrated mushrooms and add them to the skillet with the meat sauce. Cook over high heat until the liquid has almost evaporated and the whole is savory and delicious. Remove from the heat and stir in first the soy sauce and then the sour cream. This can be done up to two days ahead of time and kept in the refrigerator.
Preheat the oven to 400 degrees. Make a layer of the meat mixture in the bottom of a 9-inch pie or cake pan. (I like round, but an oval, square, or rectangle is fine, too.) Mash the remaining potatoes with 3 tablespoons of the butter and the milk. Spread on top of the meat mixture, and cut the remaining tablespoon of butter into bits, then poke the bits into the top of the potato layer.
Bake for about 25 minutes, or until the top is golden in spots and lightly browned around the edges. Serve hot.
Bubble and Squeek
2 Tbsp olive oil
3 Tbsp sweet butter
1 onion, finely chopped
2 cloves garlic, crushed
4 ounces cooked Savoy cabbage, (2 cups)
1 pound boiled potatoes, peeled
salt and pepper
In frying pan, heat butter and oil, add onion and garlic, saute.
Add cabbage, season, toss.
Add spuds and crush with fork.
Toss and brown, add bacon if desired.
Cumin Potatoes (Jeera Aloo)
|•||Potatoes,1 inch pieces ,boiled||4 large|
|•||Cumin seeds||1 teaspoon|
|•||Red chilli powder||1 teaspoon|
|•||Coriander seeds,crushed||1 tablespoon|
|•||Roasted cumin powder||1 teaspoon|
|•||Dry mango powder (amchur)||1/2 teaspoon|
|•||Fresh coriander leaves||2 tablespoons|
Peruvian Potatoes with Spicy Cream Sauce
4 medium Russett potatoes
8 ounces feta cheese, crumbled (about 2 cups)
1/3 cup evaporated milk
1/2 cup vegetable oil
1 tablespoon seeded and finely chopped jarred aji amarillo peppers or fresh habanero
1 garlic clove, finely minced
1/2 lime, juiced
4 large lettuce leaves (such as Bibb or romaine)
3 hard-boiled eggs, peeled and sliced
10 black olives pitted and sliced (Kalamata or Botija Peruvian olives)
2 tablespoons freshly chopped flat-leaf parsley
Place the potatoes in a large pot and cover with water. Bring to a boil over medium-high heat. Cook for 30 minutes or until a paring knife slides into the potatoes without any resistance. Drain the potatoes and let them cool slightly. Slice the potatoes into 1/2-inch rounds and set aside.
Combine the cheese, evaporated milk, oil, chile, garlic, and the lime juice in a blender and puree until smooth. The sauce should be creamy and pourable. If the sauce is too thick, add water, 1 tablespoon at a time, until the sauce is thinned out.
Arrange the lettuce leaves on a platter and top with the sliced potatoes. Pour the sauce over the potatoes. Garnish with slices of hard boiled egg and olives. Garnish with chopped parsley. Serve chilled or at room temperature.
3 large russet potatoes, peeled and cut in half lengthwise
1/4 cup butter
1/2 cup whole milk
salt and ground black pepper to taste
diced garlic (optional)
Place the potatoes into a large pot, and cover with salted water. Bring to a boil, reduce heat to medium-low, cover, and simmer until tender, 20 to 25 minutes. Drain, and return the potatoes to the pot. Turn heat to high, and allow the potatoes to dry for about 30 seconds. Turn off the heat.
Mash the potatoes with a potato masher twice around the pot, then add the butter and milk. Continue to mash until smooth and fluffy. Whisk in the salt and black pepper until evenly distributed, about 15 seconds.
OR, Creamy Yukon Mashed Potatoes
3 pounds Yukon Gold potatoes, cubed
1/2 cup butter
8 ounces goat cheese
3 tablespoons chopped fresh dill
3 tablespoons chopped fresh chives
1/2 cup milk
Place the potatoes into a large pot and fill with enough lightly salted water to cover. Bring to a boil, and cook until tender enough to easily pierce with a fork, about 10 minutes. Drain and mash partially, then add the butter and milk. Continue to mash until smooth. Stir in the goat cheese, chives and dill.
P.S Feel free to add crumbled bacon, and 'shrooms & onions cooked in the bacon fat (pour off most of it and save in fridge for basting eggs).
Latkes (Potato Cakes)
These were great, and the parsnip added an earthy dimension. They also passed my big latke test, which is can they be eaten cold from the fridge the next day with a sprinkle of coarse salt? Yes, oh yes. I shredded the vegetables on the shredding disk of my food processor. Parsnips first because they aren't wet like potatoes. If you keep kosher, serve these at a dairy meal or omit the butter and use all oil. These require attention so don't use too large a skillet. Once fried and drained, they'll keep crisp in a 200-degree oven. The authors credit their friend Helen Goh for perfecting this recipe and write: "Don't save latkes just for holidays though; they are truly marvelous and a good way to start any meal, or to accompany roasted beef."
Rinse potatoes in large bowl of cold water. Drain in colander, squeeze out excess water. Spread potatoes out on clean kitchen towel to dry completely.
In large bowl, mix potatoes, parsnips, chives, egg whites, cornstarch, 1 teaspoon salt and plenty of black pepper.
In large nonstick skillet, melt half the butter in half the oil over medium heat. With hands, one at a time, pick out a heaping 2 tablespoons latke mix; squeeze firmly to remove some liquid and shape into patties. Carefully place as many as can comfortably fit in the hot pan, push down gently and level with back of spoon. Fry 3 minutes on each side. Latkes need to be completely brown on outside. Remove fried latkes from oil, place on paper towels and keep warm while cooking the rest. Add remaining butter and oil as needed. Serve at once with sour cream on side.