Scalloped sweet and white potatoes
1 pound white potatoes, peeled and cut into 2-inch cubes
1 pound sweet potatoes, peeled and cut into 2-inch cubes
2 tablespoons butter
3 tablespoons flour
2 1/2 cups 2 percent reduced-fat milk
4 ounces aged shredded white Cheddar cheese or Comté cheese
2 ounces finely grated Romano cheese
Cover potatoes with cold water in a large saucepan. Bring to a boil, reduce heat and simmer, uncovered 10 minutes. Drain well in a colander.
Preheat oven to 350 degrees Fahrenheit.
Melt butter in a medium saucepan over medium heat. Add add flour and whisk until smooth. Add milk, stirring until thickened, about 10 minutes. Add Cheddar cheese and stir until melted.
Combine potatoes and cheese sauce in a
shallow gratin dish. Sprinkle with Romano cheese.
Cover with aluminum foil and bake 20
minutes. Uncover and bake 10 minutes.
Goat cheese mashed potatoes
14 cups coarsely chopped, peeled russet potatoes (4 pounds)
1 cup whole milk (plus more if needed)
1/2 cup half-and-half
1/2 cup butter (1 stick)
7 ounces goat cheese, crumbled
1/2 teaspoon salt
Freshly ground black pepper
1/4 cup snipped chives (optional)
Cover potatoes with cold water in a large saucepan. Bring to a boil, reduce heat and simmer, uncovered, 20 minutes or until tender.
Drain potatoes well in a colander.
Heat milk, half-and-half, butter and goat cheese in the same pan over medium heat.
Add potatoes and mash with a potato masher or fork. Add salt, pepper and chives, if using, and stir well.
Mashed red curry sweet potatoes
3 pounds sweet potatoes, peeled and cut in 1-inch chunks
1/2 cup plus 3 tablespoons light
1 tablespoon red curry paste
2 to 3 tablespoons pure maple syrup
2 tablespoons apple cider
2 tablespoons unsalted butter, in
1 teaspoon coarse salt
1 teaspoon ground cinnamon
Place potatoes in a large pot of salted water. Bring to a boil, reduce heat, and cook until potatoes are tender, 12 to 15 minutes. Drain and return to pan. Dry over low heat 2 minutes.
Combine 3 tablespoons coconut milk and curry paste in a medium saucepan; cook over medium-high heat 2 minutes. Add remaining 1/2 cup coconut milk, 2 tablespoons maple syrup and apple cider. Bring to a boil, and simmer, stirring occasionally, 3 to 4 minutes more.
Mash potatoes with a fork or potato masher while sauce is simmering.
Stir in hot coconut milk mixture, butter, salt and cinnamon. Add remaining 1 tablespoon maple syrup if desired.