Potatoes--Anywhere, Anytime

MAKES 4 SIDE-DISH SERVINGS

These mashed potatoes are rich, it's a fact, but infinitely delicious.

3-4 medium baking potatoes (about 1 lb.) Yukon Gold, Russet, or California long white potatoes, washed and peeled

1/2 stick (4 tablespoons) unsalted butter, cut into pieces

3/4 cup milk

4 ounces cream cheese, cut into pieces

1/4 cup heavy cream

Coarse salt and freshly ground black pepper

Cut the potatoes into quarters, making sure to remove any bruises or "eyes" from the potatoes. Place the potatoes in a large saucepan or stockpot; add enough water to cover the potatoes (about 3 to 4 inches of water should be adequate). Bring the potatoes to a boil over high heat uncovered for 30 minutes or until the potatoes test tender when poked with a fork. (Remember to check the potatoes occasionally while they're cooking, so that they do not boil dry.)

Drain the potatoes; transfer them to a medium mixing bowl or the bowl of an electric mixer. Mash the potatoes in the mixing bowl with a potato masher or beat with the flat beater of an electric mixer on low to medium speed until the potatoes are smooth.

While the potatoes are still hot, add the butter, milk and cream cheese. Add the cream gradually while whipping the potatoes until smooth (the potatoes should have a light and fluffy texture). Season with salt and pepper to taste.

If you'd like to prepare the potatoes ahead of serving time, you can place the mashed potatoes in a large, 1-quart casserole dish. Cover the dish with plastic wrap and refrigerate until ready to serve. Simply warm the potatoes in the casserole dish in a 375 degree Fahrenheit oven for 30 to 35 minutes or until the potato mixture is heated throughout.

Onion and Sage-Potato Puree

MAKES 5 SERVINGS

Containing two "underground" vegetables--potatoes and onions--this puree is a versatile side dish. A brief roasting in the oven brings out that old-fashioned flavor from these fluffy pureed potatoes.

4 large Russet, Idaho, or other round white baking potatoes (about 1 lb.), peeled and quartered

1 large onion, cut into thin strips

1/2 teaspoon finely chopped fresh sage, tough stems removed

4 tablespoons extra-virgin olive oil

4 tablespoons (1/2 stick) unsalted butter, melted

1/2 cup buttermilk, heavy cream, or low-fat sour cream

Coarse salt and freshly ground black pepper

Preheat the oven to 500 degrees Fahrenheit, and line a baking sheet with one sheet of parchment paper.

Place the potatoes in a large saucepan with enough cold water to cover the potatoes (about 3 to 4 inches of water is adequate). Bring the water to a boil and cook the potatoes until they test tender when pierced with a fork, about 25-30 minutes. Drain the potatoes, then place them on the baking sheet and roast them in the oven for 5-8 minutes. Remove the potatoes from the baking sheet, and mash them by hand with a potato masher.

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