I love to eat potatoes, but we don’t eat them often. Mashed potatoes are my favourite side dish. Marcella Hazan’s Essentials of Classic Italian Cooking cookbook has the creamiest mashed potato recipe. It calls for a potato ricer however you don’t need this tool to make them.
Potato and Leek Soup
Jamie’s Food Revolution is one of my go-to recipe cookbooks. The ingredients are fresh easy to find and the recipes are not too labour intensive. I made the leek and potato soup. I pureed the soup at the end (optional) and used the homemade vegetable broth we had just made. Bonnie Stern has a simpler (fewer ingredients) version of ‘Leek and Potato Soup’ in her Simply HeartSmart Cooking cookbook. It uses thyme and chives and excludes the carrots and celery that some leek recipes include. She has a good tip ‘The soup can be served pureed or chunky style, and sometimes it is cooked with half milk, half stock. She also has a variation to turn this recipe into a clam chowder.
The Looneyspoons Collection is another of my dog-eared cookbooks. I made the Podleski sister’s Bisquito Bites (potato biscuits made with mashed potatoes). Here is another version from Ontario Foodland. The Foodland website has a good tip for potato bread: “It’s best made with potatoes that are still hot, it can be made with leftover potatoes if they are heated for about 30 seconds in the microwave to soften before mixing with the rest of the ingredients. Be sure the potatoes are mashed well until smooth and lump-free, or put them through a ricer before measuring.”
The third recipe I made with potatoes was The Looneyspoons Collection Starvin Guy Chicken Pie (1).
I substituted plain greek yogurt for the crust as that is what I had on hand.