Antony Nuth of Herbs restaurant in Toronto inspired this glamourous version of traditional Sunday night scalloped potatoes, made velvety with whipping cream. Yukon gold potatoes add rich colour; cut them into very thin, slightly translucent slices. If time is a factor you can make this dish the day before and reheat it.
The yummiest way to eat potatoes. Good as a meal or a side dish.
The simple yet sublime twist of adding green onions to mashed potatoes makes this traditional Irish dish known as champ. Use a vegetable mill or potato ricer for a light, airy and refined texture, just like you'd find in a restaurant.
A combination of sweet and baking potatoes allows sweetness to shine through without being overpowering.
Cooking whole, unpeeled potatoes takes a bit longer, but it's the secret to getting the perfect potato salad texture. Toasting the spices before adding them to the dressing gets rid of any raw flavour. Sprinkle with additional cilantro just before serving.
In this recipe, potatoes are cooked in a new, nutrient-friendly way. The potatoes are added to the water once it\'s boiling, so the cooking time is shorter and more vitamin C is retained. Buttermilk, made from low-fat milk, adds creaminess to this potato salad.
You can cook and mash or rice the potatoes ahead and bake just before serving.
These delicious potatoes accompany the Stuffed Beef Tenderloin recipe that garnered top spot in the 2007 Canadian Living Cook of the Year contest.
