POTATO RECIPES: Heaven and Earth . . . Potato Tostadas . . . Creamy Garlic Mashed Potatoes
Heaven and Earth
2 pounds well-seasoned, mashed potatoes (see note)
2 Granny Smith apples, peeled and cut into ½-inch dice
Place hot mashed potatoes into a large bowl, then cover and set aside. Bring a pot of water to a boil, then blanch the diced apple. Cook them just to al dente. The apples should not be mushy.
Mix the drained, hot apple pieces into the mashed potatoes.
Serve immediately as a side dish with pork chops and caramelized onions.
Note: Be sure to use mashed potatoes with flavors that pair well with apples. A good example is Yukon Gold potatoes seasoned with cream or milk, butter, salt, pepper and a dash of nutmeg. Avoid seasonings such as garlic or chives. Traditionally, this dish is served with German blood sausage.
Yield: Serves 6 to 8.
8 red potatoes cut into ½-inch squares
1 cup pineapple vinegar or mild cider vinegar
½ cup olive oil
2 teaspoons crushed Mexican oregano
1 medium red onion, sliced paper thin
2 medium allspice berries
1 large package of sturdy tostadas
1 cup refried beans, either pinto or black, warmed
2 large ripe tomatoes, sliced into medium slices
1 ripe avocado, halved, pitted, sliced thin
1 cup Mexican sour cream, or American sour cream slightly diluted with milk
1 small can of pickled jalapeno or serrano peppers
Place the potatoes in a large pot and add water to cover. Bring to a boil and boil until tender. Drain the potatoes and place in a large bowl.
In another bowl, whisk together the vinegar, olive oil, oregano, onion, salt and allspice berries. Pour the mixture over the potatoes and toss to coat. Let mixture set for about 2 hours.
To assemble the tostadas: Remove the potatoes from the vinaigrette and be sure to remove and discard the allspice berries. Spread the tostadas with a thin layer of warm beans, then drained potatoes, tomato slices, avocado slices, sour cream and a sprinkle of salt. Top with pickled jalapenos.
Yield: Serves 12.
Approximate nutritional analysis per serving: 288 calories (43 percent from fat ), 14 grams fat (4 grams saturated), 36 grams carbohydrates, 6 grams protein, 144 milligrams sodium, 13 milligrams cholesterol, 60 milligrams calcium, 5 grams fiber.
Creamy Garlic Mashed Potatoes
3½ pounds russet potatoes
2 cups half-and-half
6 cloves garlic, crushed
2 tablespoons kosher salt
6 ounces grated Parmesan
Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture, salt, and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.
Yield: Serves 10 to 12.