Idaho® Potato Sampler
Ingredients:
- Idaho® Mashed Potatoes
- 20 cups Idaho® potatoes, peeled and quartered
- 2 1/2 cups sour cream
- 1 cup butter, melted
- 1/2 cup half & half cream, warmed
- Salt and pepper to taste
- Idaho® Potato Leek Croquettes
- 2 quarts cold mashed potatoes
- 1 1/2 cups leeks, thinly sliced and sautéed, cooled
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 3/4 cup roasted red peppers, diced
- Flour, egg wash, bread crumbs, and Oil for frying
- Whole Scalloped Idaho® Potatoes and Garlic
- 1 gallon Idaho® potatoes, peeled and turned
- 2 quarts Heavy cream
- 2 cups peeled Garlic cloves
- 4 teaspoons chopped Fresh Thyme
- Salt and pepper to taste
- Oven Roasted Idaho® Potatoes
- Cut 6 lbs Idaho® potatoes
- 4 oz of butter
- 4 oz olive oil
- 1/2 bunch thyme
- salt and pepper to taste
Directions:
Idaho® Mashed Potatoes
- Cook potatoes in boiling, salted water until soft. Drain.
- Mash potatoes, sour cream, butter, and half and half together. Season with salt and pepper to taste
- For Bacon, Parsley & Garlic Idaho® Mashed Potatoes, add 1 cup rendered, diced bacon, 3/4 cup minced parsley, and 1 cup pureed roasted garlic.
Idaho® Potato Leek Croquettes
- Mix together all ingredients. Form into 4 oz. pancakes (approximately 24 cakes).
- To cook, dust each cake with flour, dip in egg wash and roll in bread crumbs.
Whole Scalloped Idaho® Potatoes and Garlic
- Place potatoes in baking dish.
- Pour cream over potatoes. Toss with garlic, thyme, salt and pepper.
- Bake at 350° F for 45 minutes, uncovered, until tender.
Oven Roasted Idaho® Potatoes
- Cut 6 lbs of unpeeled, scrubbed Idaho® potatoes into chunks. Toss with 4 oz of butter, 4 oz olive oil, 1/2 bunch thyme, and salt and pepper to taste. Bake at 400° F for 20 minutes or until potatoes are tender and browned on the outside. Remove thyme sprigs before serving.
Fresh Idaho® Potato Chips
- Scrub potatoes and slice very thinly on a mandolin. Soak slices in cold water, changing water every 20 minutes, or set under cold running water until water runs clear. Dry potatoes and fry at 350° F in peanut oil until golden, about 2-3 minutes.