5 ways to enjoy potato on the couch!

Ingredients

» ¼ cup butter
» 1 onion, chopped
» 1 leek , sliced fine
» 1 tbsp garlic, minced
» 1 cup ham, chopped
» 1 tbsp flour
» 3 cups chicken stock
» 4 cups unpeeled new potatoes, chopped
» 1 cup milk
» 2 tsp fresh thyme, chopped
» ½ tsp paprika
» ½ tsp black pepper, freshly ground
» 1 cup cheddar cheese
» ½ cup sour cream

Method:

Melt butter in a deep pan, add the onion, garlic, leek and ham and cook till onion becomes soft and the ham begins to brown. Add the flour and stir until well blended. Add in the stock and stir. Add the potatoes and bring to a boil. Reduce heat to medium low, cover and cook until potatoes are tender. With a potato masher , gently mash the potatoes. Make sure the potatoes are mashed completely. Add the milk, thyme, red pepper flakes, and black pepper, cook for 2 minutes. Stir in cheese and sour cream until well blended.

Ingredients

» 500 g cubed cooked potatoes
» 10 gms finely chopped onions
» 125 gms chopped celery
» 1 tsp salt
» 250 g mayonnaise
» 125 gms French dressing

Method:

Mix together the potatoes, onions, celery, salt and the French dressing. Let stand in a refrigerator for 2 to 3 hours. Mix in the mayonnaise before serving.

Ingredients

» 1 kg Potatoes, peeled and sliced thick
250 g Gruyere cheese, grated
Whole butter as needed
¼ tsp nutmeg powder
350ml milk
350ml cream
3 egg yolks
Salt pepper to taste

Method:

Grease a baking dish with butter. Place a single layer of potatoes in the baking dish. Season with salt, pepper and nutmeg. Sprinkle on a thin layer of cheese. Add another layer of potatoes and cheese and repeat until all the potatoes and cheese is nearly used.

Heat the milk and cream to a simmer. Whisk the egg yolks together in a bowl, then gradually add the hot milk & cream mixture. Pour the cream and egg mixture over the potatoes. Top with the remaining cheese. Bake uncovered at 350◦F until the potatoes are tender and golden brown.

Ingredients

» 1kg Potatoes
» 30g Butter
» Nutmeg to taste
» Salt & pepper to taste
» 1 egg
» 2 egg yolks

Method:

Cook the potatoes in salted water. Remove the skin, and while still warm, mash well. Blend in the butter and season to taste with nutmeg, salt & pepper. Add the eggs and blend well. Place the duchesse mixture in a piping bag fitted with a large star nozzle. Pipe single portion sized spirals onto a parchment lined sheet pan. Brush with clarified butter and bake at 375◦F until the edges are golden brown, approximately 8-10 minutes. Serve immediately.

Ingredients

» 3 Medium Potatoes, boiled
» 1 Onion, sliced
» 6 Green chillies, slit
» 1 tsp ginger, chopped
» 2 pieces cinnamon stick
» 2 Cloves
» 1 cup coconut milk
» 2 tbsp coconut oil
» Curry leaves

Method:

Heat oil in a pan ,add the cinnamon and cloves and fry for a few seconds. Add the onion and fry, till it becomes soft. Add the chopped ginger, and green chillies and saute for few seconds. Add the cooked potatoes, coconut milk and bring to simmer. Garnish with curry leaves.