By Helene Siegel
The potato isn’t only a root vegetable; it’s additionally the foundation of lots of our favourite meals and recipes. Reinvent your potato favorites just like the baked potato or potato skins, and discover potato kinds from Yukon Golds to russets during this tater-tastic consultant. In the Totally Potato Cookbook, you’ll locate hearty, cheap recipes equivalent to Potato Gnocchi, Roasted Apples and candy Potatoes, and Wild Mushroom Potato Gratin—all in a convenient, pocket-size package deal
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The potato isn’t only a root vegetable; it’s additionally the basis of a lot of our favourite meals and recipes. Reinvent your potato favorites just like the baked potato or potato skins, and discover potato types from Yukon Golds to russets during this tater-tastic consultant. In the Totally Potato Cookbook, you’ll locate hearty, reasonable recipes akin to Potato Gnocchi, Roasted Apples and candy Potatoes, and Wild Mushroom Potato Gratin—all in a convenient, pocket-size package deal
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Additional resources for Totally Potato Cookbook
Butter the paper. In the top of a double boiler set over simmering water, heat milk and chocolate, stirring constantly, until chocolate is melted. Remove from heat and stir in mashed potato. Blend well. Sift flour, baking powder, and salt into a bowl. In a large mixing bowl, cream butter and 1 ¾ cups sugar until light. Blend in chocolate mixture. Then add egg yolks and vanilla, and beat to blend. Gradually stir in dry ingredients. In another bowl, with clean beaters, whisk egg whites until stiff.
These all-purpose potatoes are good for boiling, steaming, and roasting. Since they hold their shape, they are great for salads. • The term “new potatoes” refers to small, hard, immature low-starch potatoes. With their thinner, more digestible skins, they are delicious boiled, steamed, or roasted and eaten in their skins. • Yukon gold and yellow Finn are two yellow-fleshed varieties now available in most markets. Their rich, creamy flesh tastes buttery, and they are terrific boiled, roasted, or mashed.
Serve hot. SERVES 4 QUICK-AS-THEY’RE-GONNA-BE BAKED POTATOES Baked potatoes should come out perfect every time with this foolproof method. For old-school stalwarts, the conventional oven method is included. Idaho, russets, or baking potatoes Scrub the potatoes under cold running water to remove dirt, and pat dry. Trim and discard any eyes. In the microwave: With a skewer or fork, puncture potatoes a few times all over. Loosely wrap each in a plain paper towel and follow your microwave’s directions: about 5 minutes at high power for one potato; 8 minutes for two; 14 minutes for four.
Totally Potato Cookbook by Helene Siegel