Originally Posted by Steve Kroll
DW is out of the country on business and daughter is working that day. So I'm going to my sister-in-law's for Thanksgiving dinner. I've been asked to bring potatoes, so I was thinking of making some Au Gratin something or other.
And since I don't eat white potatoes myself, I'll also be taking along a barley and wild rice alternative.
To impress, try Potatoes Anna, laying out the bottom layer in a pretty floral patter, so that when it's inverted, it looks great.
Hasselback potatoes is another showstoper. Look up the recipe online. They're easy to make and look great. You might make them with small, new potatoes, though they'd be more difficult to peel.
If you have an apple corer, you can remove a plug from the center of each raw potato, stuff the hole with something yummy. Cut the plug in half and use it like a cork on either end, to seal in the filling.
Potatoes riced is always nice.
Use a smooth, waxy potato, like a white rose, and you could boil them up, skin them, and blend with canned milk and butter to make super rich and smooth mashed potatoes. If you add sauteed onion to the mix, it's even better.
When's the last time you made potato cakes. And potato rolls are sublime. The softest most buttery bread rolls ever created. If you need a recipe, let me know. I have the original Spud Nuts doughnut recipe that is used to make those amazing potato-bread rolls.
Of course, there's nothing wrong with a great dish of scalloped potatoes, or potatoes au gratin.
Oh, and that's you in the hat.
Seeeeeeya; Chief Longwind of the North