The Humble Spud

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In a large, covered soup pot heat the oil and add the onion and leeks. Sauce until they start to brown. Stir in the garlic for a minute or so. Pour in the chicken broth, water, spices, and potatoes. Cover and simmer until the potatoes are soft—almost 25 minutes. Puree in batches in the blender, gradually adding the milk. When the soup is smooth, blend in the cream cheese. If the soup is too thick, add more water. Check the seasonings. Return soup to pot and reheat or refrigerate until needed. Top the hot soup with freshly chopped parsley or chives.

Spicy Oven Fries

1 1/2 teaspoon chili powder
1 teaspoon dried thyme
2 teaspoons dried oregano
1/2 teaspoon paprika
1/2 teaspoon saltfreshly ground pepper
6 medium-sized brown, skinned potatoes—cut into 1/4—inch matchsticks (about 4 cups)
1 large rutabaga-cut into 1/4 — inch matchsticks (about 3 cups) — remove the skin first if the rutabaga is covered with wax or the skin is dry and tough
2 large cloves garlic — minced (or 1/2 — teaspoon garlic powder)
1 tablespoon olive oil
Salsa (optional)

Preheat oven to 450°F. Line a large cookie sheet or jelly roll pan with aluminum foil. Scrub the potatoes and rutabaga. Make sure to cut the fries the same width or else some fries will be underdone. In a large bowl stir together the spices. Toss together with the potatoes, rutabaga, garlic, and oil. Arrange on the cookie sheet in thin layers. Bake 10 minutes, remove sheet from the oven and flip them over with a spatula. Return to oven, bake 10 more minutes, and flip again. Bake 10 more minutes and check for doneness. Total baking time: 30-35 minutes. Remove from oven and let cool a few minutes. Serve plain or dipped in salsa.

Healthy Mashed Potatoes

Use high starch russets or Yukon Gold. If the skins are thin, leave them on and boil or steam the potatoes in a large, covered potjust until soft. Drain the water into a measuring cup. Mash the potatoes with a potato masher (not a ricer). Stir about 1/4-cup heated chicken broth and a few tablespoons of buttermilk. If the potatoes are too thick, add some potato water. Add salt, freshly ground pepper to taste. Stir in 3-4 cloves sauteed, minced garlic cloves. You might want to try adding finely chopped fresh spinach and chopped sauteed mushrooms.

Spinach-Stuffed Potatoes

This is my alternative to twice-baked potatoes.
4 large Idaho baking potatoes (about 3 pounds)
olive oil
1/2 cup onion—minced
2 cups fresh spinach leaves—washed, dried, and chopped into thin strips
1/8 teaspoon nutmeg
1/4 teaspoon salt
freshly ground pepper
1/2 cup low fat buttermilk
1/4 cup freshly grated Parmesan or Romano
cayenne pepper

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