Eggs in Purgatory

5 large eggs
2 cups mashed potatoes, chilled
1/3 cup all-purpose flour
2 tablespoons olive oil
Salt and freshly ground black pepper
1 cup marinara sauce, warmed
2 tablespoons freshly grated Parmesan

Preheat the oven to 200 degrees F.

Stir 1 egg in a large bowl to blend. Mix in the potatoes, then the flour. Using a generous 1/2 cup of potato mixture for each, form the potato mixture into 4 (4 1/2-inch) diameter pancakes.

Heat the oil in a large nonstick fry pan over medium heat. Fry the pancakes until they are golden brown and heated through, about 2 minutes per side. Transfer the pancakes to paper towels to drain. Keep the pancakes warm on a baking sheet in the oven. Pour off the excess oil from the pan.

Heat the pan over medium-low heat. Crack the remaining 4 eggs into the pan. Sprinkle with salt and pepper. Cook until the white is firm, about 2 minutes. Using a spatula, turn the eggs over and cook for 30 seconds longer.

Spoon the sauce onto 4 plates. Place a pancake atop the sauce. Top each pancake with a fried egg. Sprinkle with the Parmesan and serve.

Notes:  I make up a batch of mashed potatoes just to use for this.

foodnetwork.com

Giada De Laurentis

Creamy Mashed Potatoes

2 sticks butter, softened, plus more for pan
5 pounds russet or Yukon gold potatoes
One 8-ounce package cream cheese, softened
1 cup heavy cream
1/2 to 1 teaspoon seasoned salt
1/2 teaspoon kosher salt
1 teaspoon black pepper

Preheat the oven to 350 degrees F. Generously butter a 4-quart baking dish.

Peel and cut the potatoes into chunks. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork tender, 20 to 25 minutes.

Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in all the other ingredients.
Turn off the heat and add 1 1/2 sticks butter, the cream cheese, heavy cream, seasoned salt, kosher salt and pepper. Mash to combine.

Spread the potatoes in the prepared baking dish. Throw pats of the remaining butter over the top of the potatoes and bake until the butter is melted and the potatoes are warmed through, 20 to 30 minutes.

foodnetwork.com
Ree  Drummond

Serves 12

Roasted Sweet Potatoes, Potatoes, and Sage

1 pound red, white, or Yukon Gold potatoes, peeled, cut into 3/4-inch cubes

1 12-ounce red-skinned sweet potato (yam), peeled, cut into 3/4-inch cubes

1 12-ounce tan-skinned sweet potato, peeled, cut into 3/4-inch cubes

1/4 cup olive oil

1 tablespoon coarse kosher salt

30 medium fresh sage leaves

Position rack in center of oven; preheat to 425°F.

Combine all ingredients in large bowl; toss to coat. Spread mixture in single layer on large rimmed baking sheet.

Roast until potatoes are tender and browned around edges, stirring occasionally, about 40 minutes.

Serve roasted potatoes warm or at room temperature.

Makes 6 Servings

Bon Appétit  

November 2009

1 pound red, white, or Yukon Gold potatoes, peeled, cut into 3/4-inch cubes

1 12-ounce red-skinned sweet potato (yam), peeled, cut into 3/4-inch cubes

1 12-ounce tan-skinned sweet potato, peeled, cut into 3/4-inch cubes

1/4 cup olive oil

1 tablespoon coarse kosher salt

30 medium fresh sage leaves

Read More http://www.epicurious.com/recipes/food/views/Roasted-Sweet-Potatoes-Potatoes-and-Sage-355777#ixzz2CzzMPOlr

Rich Italian Sausage and Potato Soup

1 pound Italian sausage
3/4 cup chopped onion
1 slice pancetta bacon, diced
1 1/4 teaspoons garlic, minced
1 cube chicken bouillon
4 cups water
2 potatoes, cubed
2 cups kale, rinsed and julienned
1/3 cup heavy cream

Directions

Preheat oven to 300 degrees F (150 degrees C).

Place sausage links on a sheet pan and bake for 15 to 20 minutes, or until done. Cut each link in half lengthwise, and then into 1/2 inch slices. Set aside for later.

In a 4 quart saucepan over medium heat, saute the onions and the pancetta for 10 minutes, or until onions are almost clear. Add the garlic and saute for one more minute. 

Add the chicken base OR bouillon, water and potatoes and bring to a simmer for 15 minutes. Add the kale, cream and reserved sausage, simmer for 5 more minutes and serve. 

 Allrecipes.com

 

Mashed Turnips and Potatoes with Horseradish Bread Crumbs

2 pounds yellow-fleshed potatoes such as Yukon Gold
1 1/4 lb turnips
2 1/4 teaspoons salt
7 tablespoons unsalted butter, cut into tablespoons
1 cup coarse fresh bread crumbs (from 2 slices firm white sandwich bread)
2 tablespoons drained bottled horseradish, patted very dry between paper towels
3/4 cup whole milk
1/2 cup thinly sliced scallion greens

Peel potatoes and turnips, then cut into 2-inch pieces. Cover potatoes, turnips, and 2 teaspoons salt by 2 inches cold water in a 6-quart pot. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, 15 to 18 minutes.

While vegetables cook, melt 3 tablespoons butter in a 10-inch heavy skillet (preferably cast-iron), then toast bread crumbs with remaining 1/4 teaspoon salt, stirring frequently, until golden brown, 3 to 5 minutes. Add horseradish and toss until combined well, then transfer to a small bowl.

Drain vegetables in a colander, then return to pot and mash. Stir in milk, remaining 4 tablespoons butter, and scallion greens over low heat until combined well and heated through. Season with salt and pepper, then serve topped with bread crumbs.

Gourmet April 2007

Makes 10 Servings

Cooks' notes:

Bread crumbs, without horseradish, can be made 1 day ahead and cooled, then kept in a sealed plastic bag. Reheat in a skillet, then toss with horseradish.

Mashed potatoes and turnips, without scallions and bread crumbs, can be made 1 day ahead and chilled, uncovered, until completely cooled, then covered. Reheat in a large metal bowl set over a pot of simmering water, stirring occasionally.

Scalloped Potatoes with Three Cheeses

3/4 cup (packed) grated extra-sharp cheddar cheese (about 4 ounces)
3/4 cup crumbled Danish blue cheese (about 4 ounces)
1/3 cup (packed) freshly grated Parmesan (about 1 1/4 ounces)
4 pounds russet potatoes, peeled, cut into 1/4-inch-thick rounds
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 cup finely chopped onion
3 tablespoons all purpose flour
4 tablespoons (1/2 stick) butter
3 cups whole milk

Preheat oven to 400°F. Lightly butter 13x9x2-inch glass baking dish. Mix cheddar cheese, blue cheese and Parmesan in small bowl.


Arrange half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with teaspoon salt and 1/4 teaspoon pepper. Sprinkle onion over, then flour. Dot with 2 tablespoons butter. Sprinkle half of cheese mixture over. Top with remaining potatoes, 3/4 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons butter. Reserve remaining cheese.

Bring milk to simmer in medium saucepan. Pour milk over potatoes (milk will not cover potatoes completely). Cover baking dish tightly with foil. Bake 45 minutes. Uncover dish (liquids in dish may look curdled); sprinkle potatoes with reserved cheese mixture. Bake uncovered until potatoes are tender and cheese is deep golden brown, about 45 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover and rewarm in 375°F oven about 20 minutes.) Remove from oven; let stand 15 minutes before serving.
 
Serves 12
 
Bon Appétit November 1999

Stuffed Baked Potatoes with Horseradish Cream

6 large russet potatoes, rinsed, dried
6 tablespoons plus 1/2 cup sour cream
6 tablespoons (3/4 stick) butter
4 tablespoons prepared white horseradish, drained
2 tablespoons chopped fresh dill

Preheat oven to 400° F. Pierce potatoes several times with fork. Place on oven rack; bake until crisp outside and cooked through, about 1 hour. Transfer to small baking sheet; cool 5 minutes. Cut off top third of potatoes. Scoop potato from bottoms into large bowl, leaving 1/4-inch-thick shell. Scoop potato from tops and add to same bowl; discard tops.

Mash potato with 6 tablespoons sour cream, butter and 2 tablespoons horseradish. Season with salt and pepper. Spoon into potato shells, dividing equally.

Mix 1/2 cup sour cream, 2 tablespoons horseradish and dill in small bowl. (Potatoes and sour cream topping can be made 1 day ahead. Cover and chill.)

Preheat oven to 400° F. Place potatoes in baking pan and cook until heated through and golden brown, about 50 minutes. Spoon sour cream topping on each. Serve, passing remaining sour cream topping separately.

Bon Appétit November 1994

Serves 6

Buttermilk Mashed Potatoes with Country Mustard

4 pounds russet potatoes, peeled, cut into 1-inch pieces

3/4 cup (1 1/2 sticks) unsalted butter
2 tablespoons coarse-grained Dijon mustard
1 1/2 cups (or more) buttermilk
Chopped fresh parsley

Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. Transfer potatoes to large bowl.


Melt butter in medium saucepan over medium heat. Whisk in Dijon mustard. Remove from heat and whisk in 1 1/2 cups buttermilk. Using handheld electric mixer, beat potatoes until smooth. Gradually beat in buttermilk mixture. Season to taste with salt and pepper. Beat in additional buttermilk if dry. (Can be prepared 2 hours ahead. Cover and let stand at room temperature. Rewarm in microwave-safe bowl until heated through, about 5 minutes.) Sprinkle chopped fresh parsley around edge

Bon Appétit November 2000

Serves 10