Seniard Creek cook Clarence Bratton's method for roasted potatoes, which calls for cooking them at a high temperature, turns them golden brown on the outside and creamy within.
As much as we love them, mashed potatoes can seem a bit plain next to the other, brighter dishes on the holiday table. So we were excited to test a recipe from Marietta, a home cook in upstate New York, for sage mashed potatoes (see Article: Our Town), which involves a few ingenious methods for infusing the herb's brisk fragrance into the mash. Here's how to do it.
Early varieties of these classic British breakfast patties often included meat, but we prefer the simplicity of the meatless version.
One of the greatest comfort foods we know: a classic gratin dauphinois, a k a scalloped potatoes. This recipe appeared in “Gratin Made Easy,” a piece by our executive food editor, Todd Coleman (December 2006).
A twist on potato gratin, this rich and cheesy side dish highlights the versatility of squash.
The Ahwahnee Hotel in Yosemite estimates that it serves about 45 gallons of soup at every seating of the annual Bracebridge Dinner.
Serve these Iowa-style noodles and gravy over mashed potatoes.
This is a flavorful and creamy soup with just the right amount of cheese.
This dish may have been named for an ascetic 19th-century religious zealot who enjoyed it on the sly.
Roasting potatoes for potato salad, rather than boiling them, lends a caramelized sweetness.
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