Monthly Vegetable Cooking Class Recipes - Potatoes
- Purple potato salad
- Duchess potatoes
- Potato and leek soup
- Irish potato bread
Purple Potato Salad
- 4 lbs. purple potato, skin on cut in half
- ½ bunch of dill
- 1 green onion, minced
- ¼ cup capers, chopped
- 2 ribs of celery cut into small pieces
- 1 lemon, zested and juiced
- ⅓ cup olive oil
- 2 tablespoons sugar
- Salt and pepper
Cut potatoes in half and boil in cold water until tender. While potatoes are boiling cut dill with scissors into a bowl, add minced green onion, capers and celery. Set aside.
In a separate bowl whisk together dressing ingredients. Once potatoes are tender strain and mix with dressing while still hot. Once this has cooled slightly, add in the dill mixture.
- 4 lbs white potato, pre boiled and cooled
- 4 egg yolks
- ¼ teaspoon nutmeg
- 6 tablespoons butter, divided
- ¼ cup 35% cream
Melt butter and set half aside, you will use this butter to coat the potatoes right before they go into the oven. Preheat the oven to 425F.
Mash the potatoes with remaining butter, salt, nutmeg and cream. Once mashed and combined thoroughly add in the egg yolks. You want a smooth consistency, but do not over mash or you will have a gluey consistency.
Pipe mixture onto a parchment lined baking sheet into little mounds approx. the size of a golf ball. Very gently brush with melted butter and bake until golden brown, about 10 minutes.
Potato Leek Soup
- 8 cups chicken stock
- 6 russet potatoes, peeled and cut into large pieces
- 4 leeks, thoroughly washed and sliced
- 3 stalks celery, roughly chopped
- 1 bay leaf
- 1 1/2 teaspoons finely chopped fresh thyme
- Salt and freshly ground pepper
- 1 cup heavy cream
Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15 to 20 minutes.Remove the bay leaf. Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. Pour the soup into a medium pot; add the cream and simmer until the soup has thickened, about 10 minutes.
Irish Potato Bread
- 450g cooked potatoes
- 55g butter melted
- 110g self-raising flour, or as needed
- 1/2 pinch salt
Heat a lightly greased flat griddle or heavy based frying pan over medium-high heat.
Mash potatoes with flour, melted butter and salt until a stiff dough forms.
Turn dough out onto a lightly floured work surface. Knead dough lightly and roll dough out to about 1cm thick. Cut into six triangular wedges.
Working in batches, cook potato bread in hot pan, turning once until golden brown, 4 to 5 minutes per side.