ith cooking spray.
Cook Yukon Gold and sweet potatoes in
Combine potato, water, celery, carrot, onion, parsley, seasonings and bouillon. Cover and simmer 15 to 20 minutes or until vegetables are tender. Gradually add flour mixture to hot vegetables, stirring constantly, until mixture boils and thickens. Add process cheese cubes. Stir until melted. Makes 4 (1 1/2 cup) servings.
sweet potatoes and Yukon Gold potato when cool enough to handle
an. Add the potatoes, sweet potato, carrot, onion, beets, thyme and
ulses.
Mix with reserved potato shreds in sieve and press
hey are a nice deep golden brown. Drain the potatoes on
br>To make Tart: Pare yukon gold potatoes, slice 1/4
n flour and cook until golden and bubbly, about 30 seconds
oamy, about 10 minutes. Add potato mixture to yeast mixture; mix
cook bacon etc.
Boil Yukon's, Idaho Bakers, Sweet Potatoes
ven to 425.
Cut Yukon Gold and sweet potatoes into
eef on all sides until golden brown and crusted, about 2
ake uncovered until top is golden brown in spots, about 25
hef's knife; Put the potato slices in a mixing bowl
medium bowl, mix shredded Yukon Gold potatoes, mashed potatoes and
Place the Yukon potatoes into a saucepan and
In a medium soup pot over medium heat, saute the garlic with the potatoes and olive oil for approximately 5 minutes or until the garlic is slightly golden.
Add the chicken stock and salt and pepper to taste.
Turn the heat to high and bring to a boil and reduce to a simmer for approximately 20 minutes or until the potatoes are very soft.
Remove the soup and puree in a food processor or blender until smooth.
Transfer back into the sauce pot and stir in the scallions and serve.
Preheat the oven to 425\u00b0F. Toss the potatoes and oil in a baking pan. Bake for 40 mins, until golden and crisp.
Combine the avocado and the remaining ingredients in a bowl and season. Season the potato wedges and serve with the guacamole for dipping.
br>Meanwhile, toss parsnip, pear, potato, orange peel and juice with
Preheat oven to 350\u00b0F.
Boil whole potatoes for 10 minutes.
Remove from heat and allow to cool to room temperature.
In the meantime, saute onions and garlic in butter until they are soft and translucent.
Layer potato slices and onions in a 9 x 9 baking dish.
Pour cream over the potatoes.
Season to taste and sprinkle Gruyere over the whole shebang.
Bake 40-50 minutes or until golden.