5 cups (2-inch) peeled cubed baking potato (about 2 pounds)
2 cups (2-inch) peeled cubed parsnip
4 garlic cloves
3/4 cup low-fat buttermilk
3 tablespoons minced fresh parsley
2 tablespoons minced fresh chives
3/4 teaspoon salt
1/4 teaspoon black pepper
Combine first 3 ingredients in a large saucepan; add water to cover.
Bring to a boil; cook 12 minutes or until vegetables are tender; drain.
Combine potato mixture, buttermilk, and remaining ingredients in a large bowl, and beat at medium speed of a mixer until smooth.
Makes 6 servings
1 2/3 pounds (5 medium) potatoes, peeled or unpeeled and cut into 3/4-inch cubes
1/4 cup olive oil
1/4 cup lemon juice
1/4 chopped parsley
2 garlic cloves, minced
1 teaspoon each salt, paprika, and ground cumin
2 medium tomatoes, cut in 3/4 -inch cubes
3/4 cup thinly sliced red onion
In heavy 3-quart saucepan cook potatoes, covered, in 2 inches boiling water 10-12 minutes or until just tender.
Meanwhile, in a large bowl, whisk oil, juice, parsley, garlic, salt, paprika, and cumin.
Mix in tomatoes and onion
Drain potatoes thoroughly and add to bowl.
Toss gently to coat completely.
Serve warm or at room temperature
Makes 4 servings
Source: the Potato Board
1/2 cup olive oil
1/2 cup white balsamic vinegar or regular balsamic vinegar
1/4 cup chopped shallots
5 teaspoons chopped fresh thyme or 2 teaspoons dried
5 teaspoons chopped fresh rosemary or 2 teaspoons dried
2 teaspoons fennel seeds, chopped
3 pounds medium-size red-skinned potatoes, each cut into 8 wedges
3 pounds medium-size Yukon Gold potatoes, each cut into 8 wedges
Fresh thyme and rosemary sprigs
Preheat oven to 400°F.
Whisk first 6 ingredients in a large bowl to blend.
Add potatoes. Sprinkle generously with salt and pepper, and toss to coat.
Using a slotted spoon, transfer potatoes to baking sheets coated with cooking spray, spreading in a single layer.
Reserve oil mixture in bowl.
Roast potatoes until tender and golden, stirring and turning potatoes occasionally, about 1 hour.
Return potatoes to reserved oil mixture in bowl; toss.
(Can be prepared 6 hours ahead. Cover and refrigerate. Transfer potatoes to baking sheet; rewarm in 400°F oven about 20 minutes, stirring occasionally.)
Transfer to bowl and garnish with herb sprigs.
Makes 10 servings
Source: Bon Appetit, November 1999
5 cups cubed red potato (about 1 1/2 pounds)
2 cups broccoli florets
2 cups sliced carrot
1 cup chopped onion
1 cup 2% reduced-fat milk
3/4 cup (3 ounces) shredded sharp cheddar cheese, divided
1/2 cup thinly sliced fresh basil
1/2 teaspoon salt
1/2 teaspoon pepper
Steam potatoes, covered, for 20 minutes or until tender.
Drain and return to pan; partially mash with a potato masher.
Preheat oven to 375º.
Steam the broccoli, sliced carrot, and chopped onion, covered, for 10 minutes or until tender.
Combine the potato, steamed vegetables, milk, 1/2 cup cheese, basil, salt, and pepper in a large bowl.
Spoon the potato mixture into a 2-quart-deep baking dish coated with cooking spray, and top with 1/4 cup cheese.
Bake potato mixture, uncovered, at 375º for 20 minutes.
Makes 8 servings