Three recipes for using potatoes

As you know, I always enjoy my Saturday walks through the Farmer’s market. Not only are these great fresh product and fruits, it always gives me ideas for my articles. Take today’s for example. One of the farmers were selling new potatoes. I started thinking of all the different things I could do with them.

With that in mind, today I am sharing three potato recipes. The first is a perfect summer dish, Buttermilk Mustard Potato Salad. The second one is a little more fancier, Cheesy Dauphinois Potatoes. Lastly, I reached into my bag of baking recipes, Potato Rolls. So come back from the market, and Let’s head to the kitchen!

Buttermilk Mustard Potato Salad

Here’s a New Orleans version of Potato Salad. It settles the age old debate whether you use mayonnaise or mustard making potato salad. It uses both.

2 pounds red potatoes

2 teaspoons kosher salt, divided

1/2 cup whole buttermilk

3 tablespoons mayonnaise

3 tablespoons Creole mustard

2 tablespoons extra-virgin olive oil

1/4 cup chopped fresh dill

In a large saucepan, bring potatoes, 1 teaspoon salt and water to cover potatoes: bring to a boil over high heat. Boil until tender, about 20 minutes. Let cool completely. Slice potatoes into 1/2-inch thick slices.

In a large bowl, whisk together buttermilk, mayonnaise, Creole mustard, oil , and remaining 1 teaspoon salt. Gently toss potatoes with buttermilk dressing and dill.

Cheesy Dauphinois Potatoes

Cheese and potatoes are a great combination. You could almost call this potatoes and cheese.

3 pounds Yukon gold potatoes, sliced 1/2-inch thick

1 cup shredded fontina cheese, divided

1 cup shredded cheddar cheese, divided

2 teaspoons Creole seasoning, divided

1/2 cup heavy whipping cream

Preheat oven to 400℉. Spray a 2-quart baking dish with nonstick baking spray.

Layer potatoes in concentric circles until potatoes cover the bottom of the prepared pan. Sprinkle with 2 tablespoons fontina cheese, 2 tablespoons Cheddar cheese, 3/4 teaspoon Creole seasoning. Repeat layers twice or until potatoes fill the pan. Pour cream over potatoes, and top with remaining cheese. Bake until potatoes are tender, about 1 hour.

Potato Rolls

I am not a big baker but I know there are some that are. Every now and then, I run across a different recipe. This is one of them.

2 tablespoons sugar

1 tablespoon instant dry yeast

1/4 cup water

1/2 cup milk

1/4 cup (1/2 stick) butter, softened

1 egg

1 1/4 cups mashed cooked potatoes

3 cups all-purpose flour

1 teaspoon salt

Sprinkle the sugar and yeast over the water in a mixing bowl fitted with a dough hook and let stand until the mixture bubbles. Add the milk, butter, egg, potatoes, flour, and salt. Mix at medium speed to form a slightly sticky dough.

Place dough on a work surface lightly dusted with additional flour and sprinkle the top liberally with flour. Knead briefly; the dough should be soft and sticky. Place in a greased bowl, turning to coat the surface. Cover loosely with plastic wrap and let rise in a warm place for 20 to 30 minutes or until doubled in bulk.

Punch down the dough on a floured surface and shape into 24 balls. Place in greased muffin cups. Cover loosely with plastic wrap and let rise in a warm place for 20 to 30 minutes or until doubled in bulk. Bake at 350℉ for 25 to 30 minutes or until golden brown.

If you haven’t been to a Farmer’s market lately, what are you waiting for? You will get top quality product while visiting with the people who grew them. You can learn a lot from these people. They are always willing to share their knowledge.