ONLINE EXTRA — MOUNDS OF MASHED POTATOES: Amish Potato Filling . . . Snowy Mashed Potatoes . . . Simple Mashed Potatoes, etc.

Amish Potato Filling

3 eggs

1½ cups milk

6 cups mashed potatoes, at room temperature

2 to 3 cups stale bread cubes

½ cup chopped onions

1 cup chopped celery

½ cup (1 stick) butter

½ cup chopped parsley

Salt and white pepper

¼ teaspoon, or to taste, ground nutmeg

Additional butter for dotting top (optional)

Paprika

Heat oven to 350 degrees.

Beat the eggs with the milk and stir into the potatoes. Add the bread cubes and mix well. Saute the onions and celery lightly in the butter, until clear but not brown. Add to potato mixture.

Add parsley, salt and pepper to taste and nutmeg. Mix well and spoon into greased casserole. Dot with butter and sprinkle with paprika. Bake 45 minutes to 1 hour, until top is golden.

Yield: Serves 12.

Approximate nutritional analysis per serving: 212 calories, 44 percent of calories from fat, 10 grams fat (6 grams saturated fat, 3 grams monounsaturated fat), 78 milligrams cholesterol, 5 grams protein, 24 grams carbohydrates, 2 grams fiber, 450 milligrams sodium.

Snowy Mashed Potatoes

12 medium potatoes

1 8-ounce package cream cheese, softened

1 cup sour cream

1 teaspoon salt

1 teaspoon pepper

1 clove garlic, crushed

¼ cup chives, chopped (optional)

½ teaspoon paprika

1 tablespoon butter

Peel, quarter and boil potatoes until tender. Combine with cream cheese, sour cream, salt, pepper, garlic and optional chives, and beat with mixer on high speed until smooth and light. Spoon into lightly greased round baking dish. Sprinkle with paprika and dot with butter. Bake at 350 degrees for 30 minutes. Dish can be baked covered (for smooth top) or uncovered (for slight crusting on top).

Note: Potatoes can be cooked and mashed the day before and refrigerated overnight, in which case bake at 350 degrees for 45 to 60 minutes.

Simple Mashed Potatoes

5 pounds potatoes, a combination of russet (baking) potatoes and Yukon Golds or all Yukon Golds

1 stick butter, plus more if needed for dotting

2/3 cups milk

1 teaspoon salt

Heat a large pot of salted water to a boil over high heat. Peel and quarter potatoes and keep in cold water until ready to cook. Add potatoes to water; boil until soft, 15 to 20 minutes; a knife should go in with almost no resistance. Drain.

Put butter and milk together in a microwave-safe bowl; heat on high until butter melts and mixture steams, about 30 seconds. Stir in salt. Return potatoes to pot. Mash hot potatoes until smooth. Lightly mix in about half of the hot butter mixture just until blended. Adjust salt. Add more of the butter mixture to taste.

Note: This method also works well with cooked sweet potatoes.

Yield: Serves 8.

Approximate nutritional analysis per serving: 341 calories, 31 percent of calories from fat, 12 grams fat (8 grams saturated), 32 milligrams cholesterol, 54 grams carbohydrates, 5 grams protein, 314 milligrams sodium, 5 grams fiber

Himmel und Erde (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 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.

(Traditionally, this dish is served with German blood sausage.)

Yield: Serves 6 to 8.

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.

Duo Tater Bake

4 pounds russet or Yukon gold potatoes, peeled and cubed

3 pounds sweet potatoes, peeled and cubed

2 8-ounce cartons spreadable chive and onion cream cheese

1 cup sour cream

¼ cup shredded Colby-Monterey Jack cheese

1/3 cup milk

¼ cup shredded Parmesan cheese

½ teaspoon salt

½ teaspoon pepper

TOPPING:

1 cup shredded Colby-Monterey Jack cheese

½ cup chopped green onions

¼ cup shredded Parmesan cheese

Place russet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 to 20 minutes, or until tender.

Meanwhile, place sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15 to 20 minutes, or until tender. Drain; mash with half of the cream cheese and sour cream and all of the Colby-Jack cheese.

Drain russet potatoes; mash with the remaining cream cheese and sour cream. Add the milk, Parmesan cheese, salt and pepper; mix well.

Grease two 11-by-7-by-2-inch baking dishes. Starting with russet potato mixture on bottom, spread 5 alternating layers of russet potato and sweet potato mixtures in each dish, ending with russet potatoes.

Bake uncovered at 350 degrees for 15 minutes or until heated through.

Combine topping ingredients; divide and sprinkle over casseroles.

Bake 2 to 3 minutes longer, or until cheese is melted.

Yield: 2 casseroles, 10 servings each.

Cheesy Broccoli Mashed Potatoes

1½ pounds potatoes, russet, or any kind

1 pound broccoli florets

1 cup cheese, Cheddar, shredded

¼ teaspoon salt

¼ teaspoon pepper, black, ground

½ teaspoon garlic powder

1/3 cup 1 percent milk

Peel and cut potatoes into large cubes. Place in a medium pot and cover with enough water to cover the potatoes plus an extra inch or so to cover the broccoli that is added later. Bring potatoes to a boil and cook for about 7 minutes until just about fork tender. Meanwhile, remove tough stems from broccoli and cut into small florets. Add to the boiling water when the potatoes are just about done. Cook for a minute or so until just tender. Drain water and place potatoes and broccoli in a large mixing bowl. Add salt, pepper, garlic powder and milk. Use a hand masher to chop and mash the broccoli and potatoes to a rough mash, adding more milk if necessary. Add shredded cheese and stir together. Serve warm.

Yield: Serves 6.

Approximate nutritional analysis per serving: 200 calories, 7 grams fat (3.5 grams saturated, no trans), 10 grams protein, 27 grams carbohydrates, 3 grams dietary fiber, 260 milligrams sodium

Strawberry Potato Chocolate Cake

1 cup plain mashed potatoes

2/3 cup water

¼ teaspoon salt

1 tablespoon butter

2 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

2 cups sugar

4 eggs

2 1-ounce squares unsweetened chocolate, melted

1 teaspoon vanilla extract

1 quart strawberries, sliced

1½ cups (about) strawberry pie gel (purchased is fine)

Mash potatoes again until smooth, adding in the water, salt and 1 tablespoon butter. Set aside. Sift together flour, soda and 1 teaspoon salt.

Preheat oven to 375 degrees. Grease and flour 2 8-inch round baking pans. In a mixer bowl, cream together softened butter and sugar until fluffy. Add eggs one at a time, beating thoroughly after each addition. Add melted chocolate and vanilla. Alternately add potatoes and flour mixture, mixing well after each addition.

Pour batter equally into pans. Bake at 375 degrees for 35 minutes, until toothpick inserted in the center comes out clean. Let cool 10 minutes in pans, then remove from pans and cool completely on a wire rack.

Place one layer onto serving plate, then cut a 3-inch hole in the center of it. Save the crumbs. Fill hole with strawberries and glaze and cover the rim of the cake with strawberry slices and glaze. Carefully place the second cake layer on top. Frost cake with your favorite white icing. Crumble the cake crumbs on the top and decorate with strawberries.

Potato Torte

1 cup butter, softened

2 cups sugar

5 eggs

1 cup sour milk

1 teaspoon baking soda

2 cups flour

½ teaspoon ginger

1 teaspoon cinnamon

¼ teaspoon nutmeg

1 teaspoon allspice

1 4-ounce bar German sweet chocolate (or other brand of milk chocolate), melted

1 cup mashed potatoes (not instant)

½ cup chopped walnuts or pecans

1 teaspoon vanilla

Cream butter and sugar with a mixer. Beat in eggs. Combine sour milk (1 cup milk mixed with 1 teaspoon distilled white vinegar) and baking soda in a measuring cup and beat into butter mixture.

In another bowl, sift together the flour, ginger, cinnamon, nutmeg and allspice. Stir in chocolate, potatoes, nuts and vanilla. Gradually stir into butter mixture.

Pour batter into a greased and floured, 10-inch tube pan. Bake at 350 degrees for 60 minutes.

Tropical Potato Bread

1¼ cups flour

1½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

6 tablespoons butter, softened

1 cup sugar

2 eggs

1 cup mashed potatoes

2 tablespoons lime juice

1 teaspoon grated lime zest

½ cup sweetened flaked coconut

1 8-ounce can crushed pineapple

Sift together flour, baking powder, baking soda and salt. Set aside. Grease and flour an 8½-by-4½-inch loaf pan.

With a mixer, cream butter and sugar until light and fluffy. Beat in eggs, potatoes, lime juice and zest. Blend the two mixtures just until moistened. Fold in coconut and pineapple.

Pour into prepared pan and bake at 350 degrees for 40 to 50 minutes, or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes, loosen sides, then turn out carefully to cool on rack. Refrigerate any leftovers.

Roasted Halibut with Fresh Pea Mashed Potatoes

POTATOES:

4 russet potatoes

2 cups fresh or frozen peas

1 cup cream, half-and-half or milk

½ stick (¼ cup) butter

½ teaspoon salt

Freshly ground pepper 1 tablespoon extra-virgin olive oil

HALIBUT:

1½ pounds halibut fillet, cut into 4 pieces

½ teaspoon sea salt

Freshly ground pepper 3 tablespoons extra-virgin olive oil

8 herb sprigs, such as thyme, parsley or rosemary

For the potatoes, place potatoes in a large sauce-pan; cover with water. Heat to a boil over high heat; decrease heat to medium. Cook until potatoes are fork-tender, about 20 minutes.

Meanwhile, heat another large saucepan of water to a boil; add peas. Cook until just cooked through, about 15 minutes; drain. Puree in food processor until smooth.

Peel cooked potatoes; mash or rice in a medium bowl. Mix in pea puree, cream, butter, salt and pepper to taste. Drizzle evenly with 1 tablespoon of the olive oil; keep warm.

For the halibut, heat oven to 400 degrees. Season fillets with salt and pepper to taste. Heat 1 tablespoon of the olive oil in an oven-safe skillet over high heat; add fillets. Sear fillets, turning once, until golden, about 1 minute per side.

Place skillet in oven; bake until fish is cooked through and opaque, 5 to 10 minutes depending on the thickness. Divide potatoes among 4 serving plates; top each with a fillet. Drizzle each serving with remaining olive oil; garnish with herbs.

Yield: Serves 4.

Approximate nutritional analysis per serving: 969 calories, 67 percent of calories from fat, 73 grams fat (27 grams saturated), 196 milligrams cholesterol, 45 grams carbohydrates, 34 grams protein, 841 milligrams sodium, 7 grams fiber

Wasabi Mashed Potatoes

1 medium head garlic

1 teaspoon olive oil

3 pounds potatoes

¼ cup butter, softened

3 teaspoons wasabi powder

Water as needed

½ cup milk

¼ teaspoon kosher salt

Salt and pepper to taste

Preheat oven to 400 degrees.

Remove outer skin of garlic bulb. Rub with olive oil, sprinkle with Kosher salt and wrap in foil and place on a small baking sheet. Bake in preheated oven for 45 minutes or until skin can be easily pierced with a fork.

Meanwhile, peel and quarter the potatoes. Place in a large pot and cover with water. Bring to a boil and simmer until the potatoes are very soft, about 20 minutes. Drain water, then mash the potatoes with butter until smooth and fluffy.

Squeeze softened garlic cloves out of skin into bowl. Be careful because the garlic can be very hot. In a small bowl, mix wasabi powder with just enough water to form a thick paste. Add garlic and wasabi paste into potatoes, pour in milk and continue to mash until mixture is light and fluffy. Season with salt and pepper to taste and serve hot.

Yield: Serves 6.

Note: The prepared mashed potatoes can be frozen in a vacuum-sealed bag or plastic container.

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