Pesto Potatoescooks Country Recipes

GARLIC MASHED POTATOES (COOK'S COUNTRY METHOD)

Steps:

• Place cut potatoes in colander. Rinse under cold running water until water runs clear. Drain thoroughly. This is a very important step to eliminate excess starch, which produces gluey mashed potatoes.
• Melt 4 tablespoons butter in Dutch oven over medium heat. Cook garlic and sugar, stirring often, until sticky and straw colored, 3 to 4 minutes. Add rinsed potatoes, 1 1/4 cups half-and-half, water and 1 teaspoon salt to pot and stir to combine. Bring to boil, then reduce heat to low and simmer, covered and stirring occasionally, until potatoes are tender and most of the liquid is absorbed, 25 to 30 minutes.
• Remove from heat, add remaining butter to pot and mash with potato masher until smooth. Using rubber spatula, fold in remaining half-and-half until liquid is absorbed and potatoes are creamy. Season with salt and pepper.
• Top with garnish.

DELMONICO POTATOES(COOK'S COUNTRY)

Steps:

• Adjust oven rack to upper-middle position and heat oven to 450 degrees. Melt 1 tablespoon butter in Dutch oven over medium-high heat. Cook onion until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in 2 cups cream, 1 cup broth, Yukon Golds, nutmeg, 2 teaspoons salt, and 1 teaspoon pepper. Bring to boil, then reduce heat to medium and simmer until potatoes are translucent at edges and mixture is slightly thickened, about 10 minutes. Off heat, stir in lemon zest and juice.
• 2. Transfer potato mixture to 13- by 9-inch baking dish and bake until bubbling around edges and surface is just golden, about 20 minutes. Meanwhile, melt remaining butter in large nonstick skillet over medium-high heat. Cook shredded potatoes until beginning to brown, about 2 minutes. Add remaining cream, remaining broth, and 1/2 teaspoon pepper to skillet and cook, stirring occasionally, until liquid has evaporated, about 3 minutes. Off heat, stir in 1/2 cup cheese and 2 tablespoons chives.
• 3. Remove baking dish from oven and top with shredded potato mixture. Sprinkle with remaining cheese and continue to bake until top is golden brown, about 20 minutes. Let cool 15 minutes. Sprinkle with remaining chives. Serve.
• Make Ahead: The recipe can be made through step 1. cooled completely, transferred to the baking dish, and refrigerated, covered with plastic wrap, for 1 day. To serve, proceed as directed in step 2, increasing baking time to 25 to 30 minutes.

PESTO POTATOES(COOK'S COUNTRY)

Steps:

• Combine 2 quarts water, potatoes, and 1 tablespoon salt in Dutch oven and bring to boil over high heat. Reduce heat to medium and simmer until potatoes are easily pierced with tip of paring knife but do not break apart, 5 to 8 minutes. Drain potatoes thoroughly and transfer to large bowl. Let potatoes cool slightly, about 20 minutes.
• Meanwhile, toast garlic in 10-inch skillet over medium heat, stirring occasionally, until skins are just beginning to brown, about 5 minutes. Add pine nuts and continue to toast until garlic is spotty brown and pine nuts are golden, 2 to 3 minutes. Transfer to plate and let cool slightly.
• When cool enough to handle, peel garlic. Process garlic, basil, ¼ cup Parmesan, lemon zest and juice, and 1 teaspoon salt in food processor until coarsely ground, about 30 seconds, scraping down sides of bowl as needed. With processor running, slowly add oil and process until smooth, about 1 minute.
• Add pesto, capers, shallot, pine nuts, and remaining ¼ cup Parmesan to potatoes and stir gently to combine. Season with salt and pepper to taste. Serve slightly warm or at room temperature.

PESTO POTATOES(COOK'S COUNTRY)

Steps:

• Combine 2 quarts water, potatoes, and 1 tablespoon salt in Dutch oven and bring to boil over high heat. Reduce heat to medium and simmer until potatoes are easily pierced with tip of paring knife but do not break apart, 5 to 8 minutes. Drain potatoes thoroughly and transfer to large bowl. Let potatoes cool slightly, about 20 minutes.
• Meanwhile, toast garlic in 10-inch skillet over medium heat, stirring occasionally, until skins are just beginning to brown, about 5 minutes. Add pine nuts and continue to toast until garlic is spotty brown and pine nuts are golden, 2 to 3 minutes. Transfer to plate and let cool slightly.
• When cool enough to handle, peel garlic. Process garlic, basil, ¼ cup Parmesan, lemon zest and juice, and 1 teaspoon salt in food processor until coarsely ground, about 30 seconds, scraping down sides of bowl as needed. With processor running, slowly add oil and process until smooth, about 1 minute.
• Add pesto, capers, shallot, pine nuts, and remaining ¼ cup Parmesan to potatoes and stir gently to combine. Season with salt and pepper to taste. Serve slightly warm or at room temperature.