Celeriac & Yukon Gold Purée

The little bit of horseradish brightens up this earthy mash, which makes a great side dish for a pork roast or chops. The best way to peel celeriac is with a sharp paring knife. For a smooth purée, use a ricer or food mill. You can make this with a hand-held potato masher, but it will be lumpy and decidedly rustic.

• 1-1/2 lb. celeriac (1 large or 2 small), peeled and roughly chopped
• 1-1/2 lb. Yukon Gold or russet potatoes, peeled and cut into chunks
• 1 Tbs. plus 1-1/2 tsp. coarse salt
• 3/4 cup milk or half-and-half
• 3 Tbs. unsalted butter
• 2 Tbs. grated fresh or prepared horseradish, or to taste
• Fresh lemon juice to taste (I use 1 scant tsp.)
• Freshly ground white pepper

Tip:

Celeriac needs to be peeled with a knife, rather than a vegetable peeler.

Put the celeriac and potatoes in a pot, cover with water by at least an inch, and add 1 Tbs. of the salt. Bring to a boil. Reduce the heat to medium, cover partway, and cook until very tender, 20 to 25 min. Drain. Return the vegetables to the pot and set it over medium heat for 1 to 2 min., shaking and stirring to evaporate any excess water. Rinse a small saucepan in cold water (this will make the pan easier to clean later); pour in the milk (or half-and-half). Bring to just below a simmer over medium heat; set aside. Force the vegetables through a ricer or food mill and return them to the boiling pot. Beat in the butter with a wooden spoon. Add the milk to the potatoes a little at a time, beating vigorously after each addition. Stir in the horseradish and lemon juice. Add the remaining 1-1/2-tsp. salt, season with pepper, and serve.

Indian Summer Gratin with Butternut Squash, Potatoes, Corn, and Bacon

You can make this a day ahead, if you like; the flavors will develop even more overnight. Reheat at 375°F, covered, for 20 minutes.

• 1 Tbs. plus 1/2 tsp. unsalted butter
• 4 slices bacon
• 1-1/2 cups fresh breadcrumbs
• 1/2 cup plus 2 Tbs. finely grated Parmigiano-Reggiano
• 1 Tbs. extra-virgin olive oil
• 1-1/2 tsp. chopped fresh thyme leaves
• Kosher salt
• 1 large or 2 medium leeks (white and light-green parts only), halved and sliced 1/4 inch thick
• 2 tsp. minced fresh garlic
• 1-3/4 to 2 cups fresh corn kernels (from 3 to 4 large ears)
• Freshly ground black pepper
• 2/3 cup heavy cream
• 3/4 cup lower-salt chicken broth
• 1/2 tsp. finely grated lemon zest
• 12 oz. peeled, seeded butternut squash, cut into 1/2-inch dice (about 2-1/2 cups)
• 8 oz. Yukon Gold potatoes, cut into 1/3-inch dice (about 1-1/2 cups)

Position a rack in the center of the oven and heat the oven to 400°F. Rub a 2-quart shallow gratin dish with 1/2 tsp. of the butter.


In a 12-inch nonstick skillet over medium heat, cook the bacon until crisp, about 8 minutes. Transfer the bacon to paper towels. Reserve 2 Tbs. of the fat in the skillet; discard the remainder. When the bacon is cool, crumble or mince it.


In a small bowl, combine 1 Tbs. of the crumbled bacon with the breadcrumbs, 2 Tbs. of the Parmigiano, the olive oil, 1/2 tsp. of the thyme, and a large pinch of salt. Mix well.


Add the remaining 1 Tbs. butter to the skillet with the bacon fat and melt over medium heat. Add the leeks and a pinch of salt, and cook, stirring, until softened and just starting to turn golden, 6 to 7 minutes. Add the garlic and stir well. Add the corn, 1/4 tsp. salt, and a few grinds of pepper. Cook, stirring, until the corn has lost its raw look and is slightly shrunken, 2 to 3 minutes. Cool slightly.


Combine the cream and chicken broth in a 2-cup liquid measure. Add the lemon zest, 1/2 tsp. salt, and a few grinds of pepper. Stir to mix well.


In a large bowl, combine the remaining bacon, the corn-leek mixture, the diced squash, potatoes, and remaining 1 tsp. thyme. Toss lightly to combine. Spread the mixture evenly in the gratin dish. Sprinkle the remaining 1/2 cup Parmigiano on top. Stir the cream mixture one more time and pour it over everything as evenly as possible. (Be sure to scrape out any seasonings left in the cup.) Press down on the vegetables with a spatula so that the liquid surrounds them and everything is evenly distributed. Sprinkle the breadcrumb mixture evenly over all.


Cover with foil and bake for 20?minutes. Remove the foil and continue to bake until the crumb topping is deeply golden and the squash and potatoes are tender when pierced with a fork, about 25 minutes. The liquid should have bubbled below the surface of the vegetables, leaving browned bits around the edge of the pan. Let cool for 20 to 25 minutes before serving.

Whipped Yukon Gold Potatoes with Horseradish

The slightly tangy horseradish flavor of these potatoes pairs well with the cider gravy.

• 5 lb. Yukon Gold potatoes
• 3 Tbs. salt
• 1/2 lb. (16 Tbs.) unsalted butter
• 1-1/2 cups light cream
• White pepper to taste
• 6 oz. prepared horseradish

Peel and quarter the potatoes and cover with cold water. You can hold the potatoes this way at room temperature for 6 hours ahead of cooking (or for a day ahead in the refrigerator).

Drain the potatoes, put them in a 6-qt. pot, and cover with water. Add 1 Tbs. salt. Bring to boil, reduce to a gentle boil, and cook until fork-tender, 25 to 30 minutes. Pour off the water and let the potatoes cool. (If they sit in water off the heat, they'll turn pasty.)

In an electric mixer with the whisk attachment, whip the potatoes until smooth, about 1 min.; add the butter and mix until melted and combined, about 30 seconds. Add the cream, 2 Tbs. salt, and pepper; whip until smooth and creamy, about 2 min., scraping down the sides of the bowl frequently. (You can also use a food mill.) Fold in the horseradish and combine well.

To keep the potatoes warm -- Put an inch of water in the pot the potatoes were cooked in and set over low heat. Put the potatoes in a mixing bowl, cover with foil, and put the bowl on top of the pot. You can hold the potatoes like this for at least 2 hours; just maintain the water level and keep the heat low.

German Potato Salad

Sure, the Classic Potato Salad recipe is a winner, but for your next cookout, turn up the tangy dial and impress your guests with another classic: German Potato Salad, or create your own potato salad recipe with our new Potato Salad Recipe Maker.

For the dressing

• 1/4 cup white wine vinegar
• 1 Tbs. grainy mustard
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1-1/2 tsp. caraway seeds, lightly toasted and ground

For the salad

• 1/4 cup plain rice vinegar
• Kosher salt
• 3-1/2 lb. medium waxy potatoes, such as Yukon Gold or red, scrubbed clean
• 3/4 lb. bacon, cooked and crumbled
• 1 cup small-diced sweet onion
• 3/4 cup small-diced dill pickles
• 1/2 cup chopped fresh flat-leaf parsley

Make the dressing

Whisk the vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until combined. Whisk in the caraway seeds.

Make the salad

Combine the rice vinegar and 2 tsp. salt in a large bowl. Let sit to dissolve the salt. Put the potatoes and 2 Tbs. salt in a 6-quart pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when poked with a fork or skewer, 20 to 25 minutes. If the potatoes aren't all the same size, remove them as they are cooked.

Gently drain the potatoes in a colander and set aside until just cool enough to handle. Using a paring knife, peel the potatoes by scraping off the skin. Cut the potatoes into 3/4-inch chunks. Add the potatoes to the bowl with the rice vinegar and gently stir with a spatula to coat. With your fingers, pull apart any pieces that are stuck together.

Gently fold the bacon, onions, pickles and parsley into the potatoes. Whisk the vinaigrette back together and fold enough of it into the potatoes to generously coat them (you may not need all of the dressing). Season to taste with salt and pepper. Serve while still slightly warm, or at room temperature.

Mediterranean Potato Salad

For the dressing

• 1/4 cup fresh lemon juice
• 2 tsp. Dijon mustard
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 2 large cloves garlic, mashed to a paste
• 2 tsp. chopped fresh marjoram
• 1/2 tsp. crushed red pepper flakes

For the salad

• 1/4 cup plain rice vinegar
• Kosher salt
• 3-1/4 lb. baby red potatoes, scrubbed clean
• 1 Tbs. extra-virgin olive oil
• 2 cups frozen artichoke hearts, thawed, patted dry, and cut into 3/4-inch wedges
• 1 cup halved or quartered black olives
• 3/4 cup chopped fresh mint

Make the dressing

Whisk the lemon juice, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until combined. Whisk in the garlic, marjoram, and red pepper flakes. 

Make the salad

Combine the vinegar and 2 tsp. salt in a large bowl. Let sit to dissolve the salt. Put the potatoes and 2 Tbs. salt in a 6-quart pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when poked with a fork or skewer, 5 to 10 minutes. If the potatoes aren't all the same size, remove them as they are cooked.

Gently drain the potatoes in a colander and set aside until just cool enough to handle. Cut the potatoes into 3/4-inch chunks. Add the potatoes to the bowl with the rice vinegar and gently stir with a spatula to coat. With your fingers, pull apart any pieces that are stuck together.

In a large skillet, heat the olive oil over medium-high heat. Add the artichoke hearts and a sprinkle of salt, and cook, turning once, until browned on both sides.

Gently fold the browned artichokes, olives, and chopped mint into the potatoes. Whisk the vinaigrette back together and fold enough of it into the potatoes to generously coat them (you may not need all of the dressing). Season to taste with salt and pepper. Serve while still slightly warm, or at room temperature.

Creamy Garlic Mashed Potatoes

It might seem like this recipe calls for a lot of garlic and very few potatoes, but boiling and mashing them together with butter and cream delivers just the right amount of mellow garlic flavor.

• 5 oz. garlic cloves (25 to 30 large cloves), blanched and peeled
• 3 medium Yukon Gold potatoes (about 1-1/4 lb.), peeled and halved
• One-half dried or 1 fresh bay leaf
• Kosher salt
• 1/4 cup light cream or whole milk
• 4 Tbs. unsalted butter, at room temperature
• Freshly ground black pepper

Tip:

For the easiest way to peel garlic, check out our test kitchen secrets.

Cut the garlic cloves in half lengthwise and remove the germs. Put the potatoes and garlic in a 3-quart saucepan. Add the bay leaf, 1 tsp. salt, and enough cold water to cover the potatoes by about 1 inch. Bring to a boil over high heat. Reduce the heat to medium low, partially cover the pot, and simmer until the potatoes are very tender when pierced with a fork but not falling apart, about 20 minutes.

Drain in a colander; discard the bay leaf. Add the light cream (or milk) and butter to the warm pan. Pass the potatoes and garlic through a ricer or the finest disk of a food mill directly into the pan. Set the pan over low heat and stir until combined and heated through. Season to taste with salt and pepper.

Serve immediately or keep warm for up to 1 hour in a heatproof bowl covered tightly with foil and set over a saucepan of barely simmering water.

Classic Scalloped Potatoes

Not only are rich scalloped potatoes easy to make, but they go with everything from a weeknight roast chicken to a Sunday roast beef. The key to this classic comfort food recipe is starting with waxy Yukon Gold potatoes and slicing them thinly and uniformly. Equal amounts of heavy cream and whole milk result in the perfect tender texture and creamy consistency. Resist the urge to use lighter versions of either ingredient if it’s the real thing you’re after.
If you’re going to use a mandoline to slice the potatoes, be sure to watch our video for tips on applying even and consistent pressure while running your potato over the blade.

• 2 Tbs. unsalted butter, cut into small pieces; more for the baking dish
• 1-3/4 cups heavy cream
• 1-3/4 cups whole milk
• 4 medium cloves garlic, smashed and peeled
• 2 Tbs. coarsely chopped fresh thyme
• 1/4 tsp. freshly grated nutmeg
• Kosher salt and freshly ground black pepper
• 3-1/2 lb. Yukon Gold potatoes (8 to 10 large), peeled and sliced 1/8 inch thick

Position a rack in the center of the oven and heat the oven to 375°F. Butter a 3-quart (9x13x2-inch) baking dish.

In a 3- to 4-quart saucepan, whisk the cream, milk, garlic, thyme, nutmeg, 2-1/2 tsp. salt, and 1 tsp. pepper. Bring to a simmer over medium heat, stirring occasionally, and then remove from the heat and let cool in the pan to room temperature. Strain through a fine sieve into a large liquid measuring cup.

Arrange about a third of the potatoes in an overlapping layer in the baking dish. Give the cream mixture a quick whisk and pour about a third of it over the potatoes. Repeat twice more with the remaining potatoes and cream mixture. Dot the butter over the top and cover with aluminum foil.

Bake until the potatoes are completely tender when pierced with a paring knife, 45 minutes to 1 hour.

Remove the potatoes from the oven and heat the broiler on high. Uncover the potatoes and gently press them down with a flat spatula so the cream mixture mostly covers them. Broil until nicely browned on top, 5 to 8 minutes. Let the potatoes rest for 5 to 10 minutes before serving.

Yukon Gold Gruyère Galette

I like the combination of sweet, nutty Gruyère and the slight sharpness of Parmigiano-Reggiano in this galette. Sometimes instead of thyme, I use a slightly smaller amount of rosemary. 

• 1/4 cup finely chopped shallots (from about 2 large shallots)
• 3 Tbs. extra-virgin olive oil; plus 1/2 tsp. for the pan (or use olive-oil spray for the pan)
• 1 lb. Yukon Gold potatoes (about 2 large or 3 medium), unpeeled and scrubbed
• 1 heaping tsp. very lightly chopped fresh thyme
• Kosher salt
• 1/2 cup finely grated Parmigiano-Reggiano (about a 1-1/2-oz. piece, grated on a box grater’s small holes)
• 1 cup finely grated Gruyère (about 3-1/2 oz.)

Combine the shallots and 3 Tbs. of the oil in a small saucepan and bring to a simmer over medium heat. Reduce to a low simmer; cook the shallots until nicely softened (don’t let them brown), about 2 min. Remove from the heat and let cool completely (about 25 min. at room temperature; cool them more quickly in the refrigerator. if you like).

Heat the oven to 400°F. Rub the bottom and inside edge of a 7-1/2-inch tart pan with a removable bottom with the remaining 1/2 tsp. olive oil or spray with olive-oil spray. Put the tart pan on a rimmed baking sheet lined with foil.

Slice the potatoes as thinly as possible (about 1/16 inch) with a chef’s knife. Tip: If the potato wobbles, slice a thin lengthwise sliver off the bottom to stabilize it; then continue slicing crosswise. Discard the ends. Put the potato slices in a mixing bowl, add the shallots and olive oil along with the herbs and toss well to thoroughly coat the potatoes (a small rubber spatula works well).

Cover the bottom of the tart pan with a layer of potato slices, overlapping them slightly. Start along the outside edge of the tart pan and, making slightly overlapping rings, move inward until the bottom is covered with one layer of potatoes. Sprinkle the potatoes with salt (a generous 1/8 tsp.) and then sprinkle about one-quarter of the Parmigiano and about one-quarter of the Gruyère over all. Arrange another layer of potatoes, season with salt, sprinkle with cheese, and repeat two more times, until you have four layers of potatoes. (This is a messy job; you’ll need a damp towel to wipe your hands between layers.) Top the last layer with more salt and any remaining cheese.

Bake the galette until the top is a reddish golden brown and the potatoes are tender in all places (a fork with thin tines should poke easily through all the layers), 45 to 50 min. The bottom will be crisp and the sides brown.

Let the galette cool for 10 or 15 min. in the pan. It will then be cool enough to handle but still plenty hot inside for serving. Have a cutting board nearby. Run a paring knife around the edge of the galette to loosen it and carefully remove the tart ring by gently pressing the tart bottom up. Slide a very thin spatula under and all around the bottom layer to free the galette from the tart bottom. Use the spatula to gently slide the galette onto a cutting board. Cut into four or six wedges, or as many as you like.

Individual Potato Galettes

For a special dinner, you can make potato galettes in individual tart pans. The amount of ingredients in the recipe will fill (with a little to spare) four 4-1/2-inch tart pans with removable bottoms. Baking times will be just slightly shorter, but remember, you can bake these ahead, remove them from the tart rings, and reheat them on a baking sheet. A mini galette makes a lovely bed for a slice of beef tenderloin with a little sauce.

Niçoise Salad with Haricots Verts and Yukon Gold Potatoes

Tender green beans; tiny, buttery potatoes; and salty capers and olives are the highlights of this Niçoise salad. Try to use good-quality, oil-packed canned tuna to add another layer of flavor. Anchovies and hard-cooked eggs have been omitted to keep the dish light, but feel free to add them.

• 2 lbs. baby Yukon Gold potatoes, halved (or large Yukon Gold potatoes, cut into 1-inch pieces)
• Kosher salt
• 1 lb. haricots verts, trimmed and cut in half
• 3 Tbs. red-wine vinegar
• 1 Tbs. whole-grain Dijon mustard
• 3/4 cup extra-virgin olive oil
• 1 medium shallot, finely diced (about 3 Tbs.)
• 1 Tbs. chopped fresh thyme
• Freshly ground black pepper
• 1 can tuna (12 oz., preferably oil-packed), drained well and flaked 
• 2 Tbs. capers, rinsed and drained
• 1 pint cherry tomatoes, halved
• 3/4 cup pitted Niçoise or Kalamata olives, coarsely chopped

Set the potatoes in a large (6-quart) pot, cover them with cold water by a couple of inches, stir in 2 Tbs. salt, and bring to a boil. Reduce the heat to a gentle simmer, cover, and cook until the potatoes are tender when pierced with a fork, about 10 to 12 minutes. Stir in the haricots verts and cook until they turn bright green and tender, about 3 to 4 minutes. Drain well and cool under running water.

In a blender or food processor, blend the vinegar with the mustard. With the machine still running, add the oil in a slow, steady stream so the mixture comes together into a thick emulsion. Add the shallot, 2 tsp. thyme, 1 tsp. salt, and 1 tsp. pepper, and purée until incorporated. Taste and season the dressing with more salt and pepper if needed. Add 1 or 2 Tbs. water if needed to thin the dressing to a pourable consistency. Transfer the potatoes and beans to a large mixing bowl and toss well with half the vinaigrette. Taste and season with salt and pepper if needed and transfer to a large platter. In the same mixing bowl, toss the tuna with the capers and 2 or 3 Tbs. of the vinaigrette, and set them over the potatoes in the center of the platter. Sprinkle the tomatoes and olives over the potatoes, around the perimeter of the tuna. Drizzle the salad with the remaining vinaigrette, sprinkle with the remaining 1 tsp. thyme, and serve.

To plate individually, lightly toss the potatoes, beans, tomatoes, and olives with half the vinaigrette and plate; top with the tuna, capers, and the remaining thyme; and serve the remaining dressing on the side.

Potato & Ham Hash

I enjoy this hash on its own often right out of the pan—but a couple of fried eggs go well, too.

• 1-1/4 lb. unpeeled Yukon Gold or other yellow potatoes, cut into small pieces (about 1/2-inch square)
• Kosher salt
• 2 Tbs. unsalted butter
• 2 Tbs. olive oil
• 1 medium onion, roughly cut into 1/2-inch dice
• 1 small green bell pepper, roughly cut into 1/2-inch dice
• 3 oz. thinly sliced country ham or other good-quality ham or domestic prosciutto, roughly chopped into 1/2-inch squares or slivers
• 2 cloves garlic, finely chopped
• Freshly ground black pepper
• 1 to 2 Tbs. chopped fresh flat-leaf parsley

Put the potatoes in a large saucepan with enough water to cover by at least 1 inch. Add 1 Tbs. salt. Bring to a boil, reduce to a rapid simmer, and cook until the potatoes are tender all the way through, 5 to 8 minutes. Drain well in a colander and let sit.

Meanwhile, in a large nonstick skillet over medium-high heat, heat 1 Tbs. of the butter and 1 Tbs. of the olive oil. When the butter is melted and the pan is hot, add the onion and green pepper and sauté, stirring frequently, until the vegetables are soft and the onions are well browned, about 8 minutes. Push the vegetables to one side and add the ham. Leave the ham alone in the pan for a few minutes. When it begins to turn crisp, add the garlic and stir all the ingredients together. Continue cooking until the garlic is fragrant and begins to soften, 1 to 2 minutes. Transfer the mixture to a bowl.

Heat the remaining 1 Tbs. butter and 1 Tbs. olive oil in the pan over medium-high heat. Add the drained potatoes, distributing them in one layer if possible. Let the potatoes sit undisturbed to brown, about 5 minutes. Meanwhile, sprinkle 1/2 tsp. salt over the potatoes. Return the onion and pepper mixture to the pan and mix it into the potatoes. Cook the hash for another 3 to 5 minutes. As it cooks, alternately fold the mixture over onto itself and mash it together with a metal spatula, letting it sit for periods of about 30 seconds in the pan to brown.

Mash the hash just enough so that it holds together but the potatoes are still in discernible pieces. Grind a generous amount of fresh black pepper (8 to 10 grinds) over the hash and fold it in. Remove the pan from the heat, add the parsley, and serve.

Buttermilk Mashed Potatoes

These are purposely lumpy and make me dream of crispy, batter-fried chicken. The buttermilk adds a slightly tangy note that somehow lightens the potatoes. These hold well and need little additional liquid when reheated.

• 2 lb. Yukon Gold potatoes, skins on, cut into 2-inch cubes
• 2 Tbs. salt; more for seasoning
• 2 cloves garlic, peeled and cut in half if large
• 2 oz. (4 Tbs.) unsalted butter, cut into pieces
• 1/3 cup buttermilk
• 1/4 cup heavy cream
• Freshly ground black pepper to taste

Put a large pot of water on high heat. Add the potatoes, salt, and garlic and bring to a boil. Boil just until a skewer can easily penetrate the center of the potatoes, 20 to 30 minutes. Draw off about 1 cup of the cooking liquid; set aside. Drain the potatoes, return them to the pot in which they were cooked, and mash them with a potato masher, leaving them slightly lumpy. Add the butter, buttermilk, cream, salt, and pepper. Gently mix the ingredients into the potatoes with a wooden spoon. Bring the mashed potatoes to the consistency you like by adding a little cooking water if necessary. Season with more salt and pepper if needed and serve.

Simple Roasted Potatoes

These roasted potatoes couldn’t be easier. Spread the potato chunks on a heavy-duty rimmed baking sheet, drizzle on some olive oil, sprinkle with salt and pepper, and roll them around the pan until they’re well coated. Even without any stirring during cooking, they brown on the side that touches the pan and get a nice exterior crunch, while remaining soft and tender at heart.Use these crisp potatoes in Roasted Potato Salad with Bell Peppers, Corn & Tomatoes, Roasted Potato Salad with Fennel & Salsa Verde, Roasted Potato Salad with Crispy Prosciutto, and Roasted Potato Salad with Green Beans, Feta & Mint.

• 2 lb. small red-skinned potatoes or small Yukon Gold potatoes, washed and cut into 3/4-inch chunks
• 3 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 450ºF. Spread the potatoes on a heavy-duty rimmed baking sheet. Drizzle with the olive oil, sprinkle with 1 tsp. kosher salt and several grinds of pepper, and roll them around to evenly coat them with the oil. Spread the potatoes in a single layer, preferably with a cut side down. Roast them until they’re tender when pierced with a fork, 20 to 30 minutes, depending on the potatoes. The potatoes should be browned on the sides touching the pan.

Loosen the potatoes from the pan with a thin spatula and transfer them to a large serving bowl to be tossed with the salad ingredients and dressing. They can be tossed while still warm or at room temperature.

Whipped Yukon Gold Potatoes with Horseradish

The slightly tangy horseradish flavor of these potatoes pairs well with the cider gravy.

• 5 lb. Yukon Gold potatoes
• 3 Tbs. salt
• 1/2 lb. (16 Tbs.) unsalted butter
• 1-1/2 cups light cream
• White pepper to taste
• 6 oz. prepared horseradish

Peel and quarter the potatoes and cover with cold water. You can hold the potatoes this way at room temperature for 6 hours ahead of cooking (or for a day ahead in the refrigerator).

Drain the potatoes, put them in a 6-qt. pot, and cover with water. Add 1 Tbs. salt. Bring to boil, reduce to a gentle boil, and cook until fork-tender, 25 to 30 minutes. Pour off the water and let the potatoes cool. (If they sit in water off the heat, they'll turn pasty.)

In an electric mixer with the whisk attachment, whip the potatoes until smooth, about 1 min.; add the butter and mix until melted and combined, about 30 seconds. Add the cream, 2 Tbs. salt, and pepper; whip until smooth and creamy, about 2 min., scraping down the sides of the bowl frequently. (You can also use a food mill.) Fold in the horseradish and combine well.

To keep the potatoes warm -- Put an inch of water in the pot the potatoes were cooked in and set over low heat. Put the potatoes in a mixing bowl, cover with foil, and put the bowl on top of the pot. You can hold the potatoes like this for at least 2 hours; just maintain the water level and keep the heat low.

Butternut Squash, Apple, Leek & Potato Gratin with a Cheddar Crust

Equally at home with the Thanksgiving turkey or sautéed pork chops, this sweet butternut-apple gratin can take a spicy turn if you slip in a bit of sliced turnip.

For the topping:

• 1-1/2 cups coarse fresh breadcrumbs (from an airy, crusty loaf like ciabatta)
• 2 Tbs. unsalted butter, melted
• Kosher salt
• 3 oz. (3/4 cup) grated sharp Cheddar
• 1 teaspoon fresh thyme leaves

For the gratin:

• 1/4 cup unsalted butter, plus 1/2 tsp. for the dish
• 2 cups sliced leeks (white and light green parts of 3 medium leeks), thoroughly washed
• Kosher salt
• 2/3 cup plus 3 Tbs. apple cider
• 1/2 cup plus 3 Tbs. heavy cream
• 2 tsp. chopped fresh thyme leaves
• Freshly ground black pepper
• 2 crisp, firm apples, such as Golden Delicious or Braeburn (about 14 oz. total), peeled, cored, and thinly sliced
• 12 oz. butternut squash (neck portion only) 
• 2 medium Yukon Gold potatoes (12 oz. total)

Make the topping:

Combine the crumbs, melted butter, and a pinch of salt in a bowl. Mix in the Cheddar and thyme.

Prepare the gratin:

Heat the oven to 350°F. Rub a shallow 2-quart gratin dish with 1/2 tsp. of the butter.

Melt the 2 Tbs. butter in a small (preferably nonstick) saucepan over medium heat. Add the leeks and a big pinch of salt. Cook, stirring frequently, until well softened and lightly browned (the pan will be dry), 10 to 15 minutes. Add 2/3 cup of the cider and simmer for 2 minutes to reduce it slightly. Add 1/2 cup of the cream, the chopped thyme, a pinch of salt, a few grinds of pepper, and stir well; set aside.

Cook the apples: In a large nonstick skillet, melt the remaining 2 Tbs. butter over medium heat. Turn the heat to medium high, add the apple slices, and cook, gently flipping and stirring, until most of the slices are browned and limp but not falling apart, about 10 minutes. Add the remaining 3 Tbs. cream and 3 Tbs. cider. Stir and let the liquids reduce slightly for a few seconds; remove from the heat.

Assemble and bake the gratin:

Peel the squash neck, cut it into quarters lengthwise, and cut them across into thin slices. Peel the potatoes, cut them in half, and cut them across into thin slices. In a large bowl, combine the squash slices, the potato slices, the leek mixture, the apple mixture (scrape the pans well), and a scant 2 tsp. salt. Using a rubber spatula, mix gently but thoroughly. Scrape the mixture into the prepared gratin dish, smoothing and pressing until evenly distributee. Cover with the breadcrumb topping.

Bake until the crust is deep golden brown, the juices around the edges have subsided, and the crust is dark brown around the edges, about 1 hour. Let rest for 15 to 20 minutes before serving.

Tiny Twice-Baked Potatoes

You can also twice-bake little fingerling potatoes, and they’ll look just like miniature baked potatoes. The round shape of Yukon Golds, however, makes those potatoes much easier to hollow out.

• 24 baby Yukon Gold or red potatoes, each about 2 inches across (2 to 2-1/4 lb.)
• 2 Tbs. olive oil
• 2 tsp. chopped fresh thyme
• Kosher salt and freshly ground black pepper
• 3 oz. bacon (about 3 thick slices), cooked until crispy and crumbled
• 6 Tbs. thinly sliced fresh chives
• 1/2 cup crème fraîche or sour cream
• 1/2 cup coarsely grated Parmigiano-Reggiano

Heat the oven to 425°F. Put the potatoes on a large baking sheet and toss with the olive oil. Sprinkle with 1 tsp. of the thyme, 1 tsp. salt, 1/2 tsp. pepper, and toss again. Bake the potatoes until they feel perfectly tender when pierced with a skewer, 20 to 25 minutes. Remove from the oven and let rest until cool enough to handle, about 10 minutes. If not working ahead, increase the oven temperature to 450°F.

Carefully hollow out each potato: Begin by slicing off the top; use a small spoon or a melon baller to scoop out most of the flesh inside, transferring it to a large bowl. Discard the tops. Mash the potato flesh with a masher or a fork, then combine it with the bacon, 1/4 cup of the chives, the crème fraîche, the remaining 1 tsp. thyme, 1/2 tsp. salt, and 1/4 tsp. pepper. Season to taste with more salt and pepper.

Using a small spoon and your fingers, fill the hollowed potatoes with this mixture; it should mound a bit. Sprinkle on the cheese.

Return the potatoes to the 450°F oven and bake until the filling heats through, 8 to 10 minutes. Sprinkle with the remaining chives and serve warm.

Bite-Size Latkes

Serve these cuties topped with a little applesauce or a dollop of sour cream and some minced chives. Or go luxe and serve them with smoked salmon or even caviar on top. If you like, present the latkes plain with bowls of sour cream and applesauce nearby and let folks garnish the pancakes themselves.

• 4 medium to large russet or Yukon Gold potatoes (2 lb. total), peeled
• 2 large yellow onions (3/4 lb. total)
• 4 large eggs, lightly beaten
• 1/3 cup matzo meal
• 2 tsp. kosher salt; more to taste
• 10 to 15 grinds black pepper; more to taste
• About 3/4 cup peanut oil
• Applesauce, sour cream, and chopped chives for serving (optional)

Using the medium shredding blade of a food processor, grate the potatoes, laying them horizontally in the feed tube to maximize the strand length. Grate the onions (halve or quarter them first if necessary) on top of the potatoes. The onions will turn to mush, and their juices will help keep the potatoes from turning brown. Pick out any ungrated pieces of potato or onion.

Lay a clean dishtowel inside a large bowl and transfer the grated mixture into the towel. Roll the towel lengthwise and wring out as much liquid as possible (you can do this over the bowl, discarding the liquid, or right over the sink). Depending on the size of the towel (and your muscles), you may have to do this in batches. Transfer the grated mixture to a bowl. Add the eggs, matzo meal, salt, and pepper; mix well.

To form the latkes, scoop up about 2 Tbs. of the mixture with your hands and loosely pat it into a pancake about 1/2 inch thick, leaving a few straggly strands along the edge. (As you work, liquid will accumulate in the bowl, so lightly squeeze out the excess. The last couple of latkes may need a really firm squeeze.) If you like, you can shape all of the mixture ahead of frying; place the cakes on a baking sheet.

When ready to fry, heat a large cast-iron or nonstick skillet with about 1/8 inch of oil and heat over medium high. The oil is hot enough when a piece of potato sizzles when added.

In batches, slip the latkes into the hot oil and flatten gently with the back of a spatula. Fry until deep golden brown, about 3 minutes on each side, to be sure the center is fully cooked. If the edges darken very quickly, lower the heat. To prevent excess oil absorption, flip each latke only once. Add oil between batches as needed, making sure the oil heats up again before frying more latkes. Drain the latkes on paper towels or a clean brown paper bag. Serve immediately with applesauce and sour cream, if you like.

Pan-Fried Yukon Gold Potatoes with Paprika

If you have smoked Spanish paprika (called pimentón), this is a great place to use it. Duck or goose fat is a delicious replacement for the olive oil. Use a pan large enough to hold the potatoes in one layer so they don't steam in their own moisture.

• 1-1/2 lb. Yukon Gold potatoes (3 or 4 medium potatoes), scrubbed but not peeled
• 5 Tbs. extra-virgin olive oil
• 3/4 tsp. kosher salt; more to taste
• 1 tsp. paprika, preferably Hungarian sweet or Spanish smoked paprika
• Freshly ground black pepper, to taste

Tip:

If stored properly in a cool, dark place, preferably with high humidity, Yukon Golds don't turn brown as quickly as other potatoes once they're cut. Still, if you're prepping the potatoes ahead, it's a good idea to keep them covered in water or coat them lightly with oil.

Cut the potatoes in half, then cut them in thick slices lengthwise, 1/2 to 3/4 inch wide. Stack the slices and cut them in half lengthwise, then cut crosswise to get 3/4-inch-wide pieces.

Heat 4 Tbs. of the oil in a large (11- to 12-inch) skillet, preferably cast iron, over medium-high heat. When the oil is shimmering hot, add the potatoes and stir immediately to coat them with the oil. Sprinkle with the 3/4 tsp. salt and stir again. Fry the potatoes, stirring frequently, until they're tender in the center and nicely browned on the outside, 25 to 30 minutes. (If the potatoes seem to be browning too fast, reduce the heat to medium or medium-low.)

Turn off the heat. Push the potatoes to one side of the pan and pour the remaining tablespoon of oil into the empty space in the pan. Stir the paprika into the oil and let sizzle for about 5 seconds. Stir the potatoes into the paprika oil until well coated. Stir in several grinds of pepper. Taste for salt and add more if necessary. Serve hot.

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White Wine Smashed Potatoes

They’re potatoes are smashed—not mashed—just enough that some of them fall apart and thicken the delicious wine-infused sauce. This recipe can serve a dozen people, which makes it great for holiday cooking, but you can easily cut it back for a smaller crowd.  

• 1/4 cup extra-virgin olive oil
• 1 lb. large shallots, peeled and thinly sliced crosswise
• Sea salt
• 3 lb. Yukon Gold potatoes, scrubbed and cut into 1- to 1-1/2-inch pieces
• 1-1/2  cups dry white wine
• Freshly ground black pepper
• 1/3 cup chopped fresh flat-leaf parsley
• 1 oz. (2 Tbs.) unsalted butter, cut into small pieces

Heat the olive oil in a 12-inch skillet over medium-high heat. Add the shallots and 1/2 tsp. salt. Cook, stirring frequently, until soft and golden, 5 to 6 minutes.

Add the potatoes, wine, 1 tsp. salt, a few grinds of pepper, and 1-1/2 tsp. water. The potatoes should be nearly submerged. Bring to a boil, cover partially, reduce the heat to medium low, and simmer, stirring about every 10 minutes, until the potatoes are tender when pierced with a fork and the liquid is reduced to a slightly thick sauce, bout 45 minutes. If the liquid cooks away too fast, add water as needed.

With a potato masher, smash the potatoes just enough to break some and leave others intact. Stir together the potatoes and sauce and season to taste with more salt or pepper. Serve sprinkled with the parsley and dotted with the butter.

French-Style Potato Salad

Wine flavors are subtle but important in this salad, so use a wine you wouldn't mind drinking. I like to keep the potato skins on both for looks and nutrition.

• 2 lb. Yukon Gold potatoes, scrubbed but not peeled
• 1-1/3 cups dry white wine (or 1/2 cup white-wine vinegar)
• Kosher salt and freshly ground white pepper to taste
• 1/2 cup extra-virgin olive oil
• 1 Tbs. minced shallot
• 2/3 cup chopped scallions

Boil the whole unpeeled potatoes in generously salted water until fork-tender, 20 to 30 minutes., depending on size. As soon as you can handle the potatoes but while they're still warm, slice them just under 1/2 inch thick with a very sharp knife.

In a small saucepan over medium heat, boil the wine until it's reduced by half. (If using vinegar, don't cook it.) Sprinkle the salt, white pepper, and hot reduced wine (or the vinegar) over the warm potatoes; toss gently. Add the olive oil, tossing just until combined, and then add the shallots and scallions. Taste and adjust the seasonings. Serve at room temperature.

Indian Summer Gratin with Butternut Squash, Potatoes, Corn, and Bacon

You can make this a day ahead, if you like; the flavors will develop even more overnight. Reheat at 375°F, covered, for 20 minutes.

• 1 Tbs. plus 1/2 tsp. unsalted butter
• 4 slices bacon
• 1-1/2 cups fresh breadcrumbs
• 1/2 cup plus 2 Tbs. finely grated Parmigiano-Reggiano
• 1 Tbs. extra-virgin olive oil
• 1-1/2 tsp. chopped fresh thyme leaves
• Kosher salt
• 1 large or 2 medium leeks (white and light-green parts only), halved and sliced 1/4 inch thick
• 2 tsp. minced fresh garlic
• 1-3/4 to 2 cups fresh corn kernels (from 3 to 4 large ears)
• Freshly ground black pepper
• 2/3 cup heavy cream
• 3/4 cup lower-salt chicken broth
• 1/2 tsp. finely grated lemon zest
• 12 oz. peeled, seeded butternut squash, cut into 1/2-inch dice (about 2-1/2 cups)
• 8 oz. Yukon Gold potatoes, cut into 1/3-inch dice (about 1-1/2 cups)

Position a rack in the center of the oven and heat the oven to 400°F. Rub a 2-quart shallow gratin dish with 1/2 tsp. of the butter.


In a 12-inch nonstick skillet over medium heat, cook the bacon until crisp, about 8 minutes. Transfer the bacon to paper towels. Reserve 2 Tbs. of the fat in the skillet; discard the remainder. When the bacon is cool, crumble or mince it.


In a small bowl, combine 1 Tbs. of the crumbled bacon with the breadcrumbs, 2 Tbs. of the Parmigiano, the olive oil, 1/2 tsp. of the thyme, and a large pinch of salt. Mix well.


Add the remaining 1 Tbs. butter to the skillet with the bacon fat and melt over medium heat. Add the leeks and a pinch of salt, and cook, stirring, until softened and just starting to turn golden, 6 to 7 minutes. Add the garlic and stir well. Add the corn, 1/4 tsp. salt, and a few grinds of pepper. Cook, stirring, until the corn has lost its raw look and is slightly shrunken, 2 to 3 minutes. Cool slightly.


Combine the cream and chicken broth in a 2-cup liquid measure. Add the lemon zest, 1/2 tsp. salt, and a few grinds of pepper. Stir to mix well.


In a large bowl, combine the remaining bacon, the corn-leek mixture, the diced squash, potatoes, and remaining 1 tsp. thyme. Toss lightly to combine. Spread the mixture evenly in the gratin dish. Sprinkle the remaining 1/2 cup Parmigiano on top. Stir the cream mixture one more time and pour it over everything as evenly as possible. (Be sure to scrape out any seasonings left in the cup.) Press down on the vegetables with a spatula so that the liquid surrounds them and everything is evenly distributed. Sprinkle the breadcrumb mixture evenly over all.


Cover with foil and bake for 20?minutes. Remove the foil and continue to bake until the crumb topping is deeply golden and the squash and potatoes are tender when pierced with a fork, about 25 minutes. The liquid should have bubbled below the surface of the vegetables, leaving browned bits around the edge of the pan. Let cool for 20 to 25 minutes before serving.