Another bread recipe that uses potatoes. Home Cookin Chapter: Recipes From Thibeault's Table Potato Rosemary Rolls ===================== http://www.thefreshloaf.com/recipes/potatorosemaryrolls?destination=node%2F423 Potato Rosemary Rolls Makes 18 small rolls or 12 hamburger sized buns 1 potato, cooked and mashed 1 lb (3 1/2 cups) bread or all-purpose unbleached flour 3/4 - 1 cup water 2 teaspoons instant yeast 2 teaspoons salt 1 tablespoon butter 1 tablespoon dried rosemary or 2 tablespoons fresh rosemary 1 teaspoon ground black pepper 1 teaspoon ground sage leaves Cook the potato until soft, either by boiling or baking in the oven or microwave. For this batch I chopped up and boiled the potato. I then reserved a cup of the potato water to add to the loaf, figuring it had additional nutrients and starches that would help my loaf. Mash the potato. Removing the skin prior to mashing is optional: if you are using tough skinned potatoes like russets I would suggest removing them, but with soft skinned potatoes such as yukon gold or red potatoes I typically leave them on. The chopped up skin add nice color and texture to your rolls. Combine the flour, mashed potato, yeast, salt, pepper and herbs in a large bowl. Add 3/4 cups water and knead or mix for 5 to 10 minutes, adding more water or flour until a consistency you are comfortable working with is reached. I added close to a full cup of water and ended up with an extremely sticky dough that was difficult to work with. I was only able to shape the rolls by repeatedly dipping my fingers in flour. The end result was wonderful though. (I encourage amateur bakers to push the limit of what they think they can handle, moisture-wise. More often than not you'll be pleasantly surprised with the results, though you can go too far and end up baking a pancake, which I've done more than once.) Place the dough in a greased bowl, cover the bowl with plastic wrap or a moist towel and let the dough rise until it has doubled in size, typically 60 to 90 minutes. Remove the dough from the bowl, gently degas it, and shape it. For rolls or buns you can weigh them if you like or just eyeball them. I cut racquetball sized chunks of dough (larger than golf balls, smaller than tennis balls) then rolled them into balls in my well-floured hands. I placed them on a baking sheet covered with parchment, placed the entire sheet in a plastic trash bag, and set it aside to rise for approximately an hour again. While the dough rose, I preheated the oven to 375 degrees. If you have a spritzer, spray the top of the rolls with water right before placing them in the oven. Place them in the center rack and bake them for 10 minutes. Rotate the pan 180 degrees and bake them for another 10 to 20 minutes, depending on size. My large hamburger bun sized rolls took close to half an hour to bake. You'll know they are done when the bottom of the rolls is solid and slightly crispy. If you have a probe thermometer, check the temperature inside one of the rolls. When the internal temperature is approaching 200 degrees F, they are ready to pull out of the oven.

I make this recipe every year during the holidays - I know mashed potatoes are one of the easiest things to make, but IMHO it's also one that can be successfully made ahead, so I don't bother when we have lots of other things going on. With the meal you've described, this really would feed 12 as a side dish, so you could either double it for really generous portions and seconds, or just increase by 50% for about the right amount. Becky * Exported from MasterCook * Rich Mashed Potatoes Recipe By :Becky Chatham Serving Size : 12 Preparation Time :0:00 Categories : Freezer Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds Potatoes (12 medium) 4 cloves garlic -- pressed 1 package Cream cheese -- (8-oz.) 1/8 teaspoon white pepper 1 stick butter or margarine 1 cup sour cream 2 teaspoons Salt 1/2 teaspoon paprika Grease casserole dish. Cook potatoes and pressed garlic in water, drain, mash. Add butter, cheese, sour cream, salt and pepper. Beat until fluffy. Sprinkle with paprika. Bake 350 for 30 minutes. This keeps in freezer, but thaw bake when ready to use. - - - - - - - - - - - - - - - - - - - NOTES : Makes one 9x13 pan or two 8x8 pans.

Do not microwave. The best mashed potatoes I ever had were those that were served at David Bouley's restaurant in NYC. He used Yukon Gold. Cook the potatoes and then drain and then cook for a few minutes more without water. The point is to dry them out. Then add butter and/or heavy cream, heat that while mixing with a big spoon, and put through a ricer or Chinois - it's a conical kind of colander that has a big wooden stick to push food thru the holes - you use it to make applesauce or stuff like that. And then put the potatoes thru again. Even better is to put them thru the ricer, keep heating those and drying them out, and then adding the cream and putting thru a second time. Use at least a tablespoon of butter and a tablespoon of cream for each potato. You can use a lot more if you want - anywhere from 4:1 to 2:1 works. If you use enough heavy cream, as I do, you can eliminate the butter. If you don't serve these fresh, you can keep them in the fridge. Pipe them into a baking dish first and they'll look nice when you take to your host. They can put them in the oven and lightly brown them like potatoes duchess, which is what I'd do, rather than microwave. So what's the "science" behind it? You want the potatoes to cook but you don't want them to absorb water. That's why many people cook them in the skins. That's fine. But you really want to dry them out before mashing, because too much water will cause the cells to expand and explode and you'll get a gelatinous kind of mess. If you use really young or waxy potatoes, you get a gooey product, so you want to be sure you have starchy potatoes. But if you beat them with a mechanical beater or even your masher, you break up the starch cells and the starch gets released into the water or liquid and that's like cornstarch thickener - makes the potatoes gooey. So use starchy potatoes, make sure you dry them out, and then use a LOT of butter or heavy cream. NOT milk or half and half - the point is not to add water, it's to add butterfat. Recipes calling for cream cheese or stuff like that are trying to make the potatoes creamy because most people don't do it right and that way you can hide some flaws. That can be very delicious, but all you really need is a ricer, potatoes, and cream. Bouley was one of, and according to some people, THE best restaurant in NYC and they charged you a lot of money for the simplest preparation of those delicious potatoes. It's not actually his recipe as far as I know - it's used by most of the better French restaurants in town. BTW - if you have a ricer with holes on the side, be very careful because you'll spray potatoes all over the wall! Good luck!

Salmon cakes! This is basically the recipe I use, adapated from one from everydaymaven.com. I use the same ingredients but I found hers too bland, with not enough seasonings for the amount of salmon/sweet potato : I use more cumin and hot sauce than listed here. I like to put the parsley in first because that way you know it’s mixed together well enough when you start seeing parsley on top. Put everything into a bowl. Make sure the sweet potato isn’t hot so it doesn’t cook the egg. Squish together with your hands and use a 1/3 cup measure, well-packed to make patties. Chill them at least an hour before cooking. 1 large sweet potato (about 10-ounces), cooked and mashed 1/3 cup almond meal 1/3 cup packed finely chopped parsley 1 small/medium finely chopped onion 1 Tablespoon fresh squeezed lemon juice 1/2 to 1 Tablespoon hot sauce 1/2 Tablespoon kosher salt 1 teaspoon cumin 1 1/4 teaspoon paprika 1/2 teaspoon freshly ground black pepper 1 large egg 1 14.75-ounce can Wild Alaskan Pink Salmon or fresh equivalent 2 Tablespoons organic coconut oil or ghee for cooking (divided) Pan fry 4 minutes per side, in just add enough oil to keep them from sticking. More or less the amount you would use to grease the griddle for pancakes. They also freeze very well before cooking.