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.

Thanks David. The hardest part about taking the pics is keeping steady. My camera doesn't have a no shake setting. Smiles. Well, that and holding camera with one hand while flipping the gnocchi. Christy does like them. She gets tired of 'red', so last night she had some with some new sage from the garden and browned butter. Browning some bread crumbs in with the butter and sage is classic and good too. I keep forgetting to say that you certainly don't have to use leftover mashed potatoes. I make them using many kinds of leftover potatoes and even make potatoes just for gnocchi..lol. Baked, boiled, parsley, and of course you can just nuke a couple of potatoes or steam or boil or bake a few and you make them just the same way. Smash up the potatoes good and add the eggs and cheese if you're using cheese. The only difference will be in the amount of flour needed since you don't have to make up for the milk and butter from mashed potatoes. Just add a little salt if using plain potatoes. The main thing is just to get that same nice soft but somewhat stiff dough. Like any dough that changes with moisture in ingredients and the air and weather and such. Just remember it's usually easier to smash potatoes when their hot or at least warm so if you're using potatoes from a few days ago give them a little heat in the microwave, then mash or if you know you want to make them when making extra potatoes just mash them before you put them away for the night. Really easy to do with parsley potatoes. Probably way more than you ever wanted to know about such a simple dish but I know a lot of people love them and they're so really simple to make.

I haven't made mashed potatoes for a while since we tend to eat too much potato when they're mashed. But when I do/did make them I prefer them a little lumpy, as the too smooth texture reminds me of boxed potato puré or cafeteria food. We don't get Russet or Yukon Gold potatoes here, so we use King Edwards grown locally and steam them, add a little evaporated milk, butter, salt & pepper and hand mash until they are the texture we like, a little lumpy and fairly dry. Now for his health I use olive oil drizzled on Wolf's potatoes rather than butter. Slightly OT...Beanthere.....we also love the little local cooked whole and chopped up a little. These in my photos are an antique variety and the most expensive potatoes one can buy here. They have a short growing season and are grown only in the higher slopes of Tenerife and in the Andes mountains of South America. Not available in Europe or North America. The inside of the potato is a golden yellow and the flavour is incredibly good. I just bought a handful of them the other day. SharonCb

Cooks Illustrated has a recipe that I used last year at Thanksgiving and it is great. I made the potatoes and the gravy the day before and they were both devoured. I've used multiple times since and will use again this Tday. And one of the best parts is you don't have to peel the potatoes but just scoop out the flesh. You'd think there would be nothing left of the potato with the cooking times but it works. I used a potato ricer and then my hand blender to make very smooth before adding the additional ingredients. The key is that additional 1/2c of cream. The potatoes become kind of soupy and aren't too stiff when reheated. The original recipe is for half (2.5lbs) the one posted (5lbs) but I do 7.5 lbs of potatoes for our family, https://www.geniuskitchen.com/recipe/make-ahead-mashed-potatoes-267672