Garlicky Mashed Potatoes Recipe Ingredients:
2 pounds large Yukon Gold potatoes, peeled and cut into 2-inch uniform chunks
4 cloves garlic, peeled but left whole
1/2 cup milk
Salt and freshly ground black pepper
1 to 4 tablespoons unsalted butter, at room temperature, or 2 tablespoons extra virgin olive oil.
Place the potatoes and garlic in a saucepan, cover with cold water, bring to a boil, decrease the heat to medium, and simmer for about 20 minutes, until the potatoes are tender. In a separate small saucepan, heat the milk over medium heat until small bubbles appear along the edges of the pan. Drain the potatoes and garlic and mash together, preferably using a ricer. Return the potatoes to the saucepan and add the hot milk, fluffing the potatoes with a fork. Season to taste with salt and pepper. Add the desired amount of butter and serve at once.
Potato Flautas (recipe by Rebecca Woloch)
(I came up with the recipe for a vegetarian friend since I generally make flautas with a shredded chicken filling)
2 or 3 medium sized potatoes, peeled and diced
¼ to ½ cup diced onion
Shredded monterrey Jack cheese (or your favorite cheese)
10 to 12 white flour tortillas (fajita size)
Boil the potatoes in a pot of water for about 10 minutes or until tender. Drain water and lightly mash with a fork – potatoes should be lumpy. Salt and pepper to taste. In a frying pan sauté onion in a small amount of oil until translucent (you may also wish to add chopped peppers and fresh garlic).
Mix onion with potatoes and add shredded cheese (a handful or two is plenty).
Warm tortillas in the microwave until soft and pliant. Add a heaping spoon of the potato mix to the center of a tortilla and roll up in a “flute” fashion. Try to roll tightly as this will help in the frying process.
In a skillet heat 2 or 3 tablespoons of oil over medium heat. Add several of the flautas and lightly fry, turning often with tongs to prevent burning.
Serve hot with sour cream, homemade tomato salsa or spicy salsa verde!
Grilled New Potatoes with Onions
(Since I was in the right place at the right time, I got the first hand full of 2009 Berries potatoes and this is how we served them!)
Rinse a dozen small new potatoes and dice any larger potatoes into bite sized pieces. Place the potatoes in a large ziploc bag and add a tablespoon of oil, minced garlic to taste, several of Berries awesome Spring Onions cut in half, a tablespoon of dried chives and salt and pepper to taste. Allow to marinate for 15 to 20 minutes (about the time it takes to get the charcoal lit and ready!)
Grill over medium hot coals in a grilling basket for 15 to 20 minutes begin careful to regularly turn the mix to prevent burning.