Cozy Turkey Hash

2 cups cubed cooked turkey
2 cups cubed cooked potato
1/2 cup chopped onion
1/4 cup chopped red bell pepper
1/4 cup chopped mushrooms
3 Tablespoons chopped fresh parsley
6 Tablespoons heavy cream
1 egg, lightly beaten
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon good curry powder
½ teaspoon paprika
½ teaspoon salt
pepper
1 Tablespoon vegetable oil

1. Preheat broiler
2. Combine first 6 ingredients.
3. In a separate bowl combine the next 8 ingredients. Add to the turkey mixture and let stand for 30 minutes stirring occasionally.
4. Heat oil in a 10 inch, oven-proof nonstick skillet over medium heat. Add the turkey mixture, cover and cook unti lthe bottom is set, 5 minutes.
5. Transfer to broiler and broil until the top is set and golden, 5 minutes. Serve immediately.

Adapted from The New Basics Cookbook by Rosso & Lukins

Upper Crust Potatoes

8 portions

3 pounds Idaho potatoes (about 6)

1 1/2 cups heavy whipping cream

2 Tablespoons butter

1/4 cup finely chopped shallots

2 teaspoons minced garlic

2 bay leaves

1 1/2 teaspoons finely chopped rosemary leaves

3/4 cup cream cheese, at room temperature

1/2 cup milk

1/2 paprika

salt and freshly ground black pepper, to taste

3/4 cup freshly grated Parmesan cheese

1/4 cup dried bread crumbs

2 Tablespoons chopped fresh Italian (flat-leaf) parsley

1. Preheat the oven to 375 F. Oil the bottom of a shallow 2 quart baking dish.

2. Peel and very thinly slice the potatoes. Place them in a mixing bowl and add 3/4 cup of the cream. Toss to mix. Set aside.

3. Melt the butter in a skillet, and add the shallots and garlic. Saute over low heat for 3 to 4 minutes; do not brown.

4. Add the bay leaves and rosemary to the skillet. Whisk in the cream cheese, milk, and remaining 3/4 cup cream. Simmer, whisking constantly, until smooth, 2 to 3 minutes. Then add paprika, salt, and pepper. Discard the bay leaves and pour the mixture of the potatoes; toss gently.

5. Arrange potato mixture in a baking dish, spreading it out evenly. Sprinkle it first with the Parmesan, and then with the bread crumbs.

6. Bake until the potatoes are tender and the top is golden brown and bubbly, 1 to 1 1/2 hours. Sprinkle with the parsley and serve immediately.

From The New Basics Cookbook by Rosso & Lukins.

Roy's Garlic Mashed Potatoes

12 servings

6 pounds unpeeled but scrubbed potatoes

2 large heads of garlic

2 1/4 cups of half & half, warm

3/4 cups (1 stick) of unsalted butter at room temperature

1 teaspoon coarsely ground black pepper

1 heaping Tablespoon table salt

1. Place potatoes in large saucepan and cover with 1 inch water. Bring to boil over high heat; reduce heat to medium-low and simmer until potatoes are tender, 20-30 minutes.

2. While potatoes are cooking, peel the paper-like outer skin off the garlic and separate the cloves Place them in a small saucepan, cover with water and bring to a boil. Lower heat and simmer until the garlic is very soft, 15 minutes. Drain and allow to cool.

3. Peel potatoes and cut into rough chunks.

4. Slip the skins off the garlic and combine the garlic cloves and the cream in a food processor. Puree.

5. Transfer the potatoes to the bowl of an electric mixer, and add the pureed garlic, butter, egg yolk, pepper and salt. Beat until just smooth.

Adapted from The New Basics Cookbook by Russo & Lukins and Cooks Illustrated.

Roy's Potatoes

Makes 4 Helpings

4-6 large red or Russet potatoes cut into cubes

1/4 cup of vegetable oil

1/4 cup of almond oil

2-4 teaspoons of Lawry's Seasoning Salt

Put oven rack to lowest position and heat oven to 400 degrees F. Add oil to the bottom of large baking dish. Add potatoes and toss until potatoes are covered with oil. Sprinkle with Lawry's Seasoning Salt. Bake 15-20 minutes, turn. Bake another 15-20 minutes, turn. Potatoes should be golden all over.

Potato Leek Soup

1/4 pound raw bacon, finely chopped
2-4 Tablespoons butter
3 leeks, white parts and 3 inches of green, chopped in 1-inch sections, rinsed well
1/3 cup flour
4 cups red potatoes, diced and peeled or not peeled
3 cups strong chicken stock or 3 chicken bouillon cubes + 3 cups of water
1/4 teaspoon pepper
3 cups half & half

1. In Dutch oven, cook the bacon in the butter until done. Add leeks and cook 15-20 minutes until leeks are soft but not browned. Sprinkle flour over leeks and stir to coat evenly; cook until flour dissolves, about 2 minutes. Increase heat to high; whisking constantly, gradually add stock. Add potatoes; cover and bring to boil. Reduce heat to medium-low and simmer, covered, until potatoes are almost tender, 5 to 7 minutes. Add half & half. Remove from heat and let stand 15 minutes. Can be served pureed or not.

Adapted from Rosine's Cuisine by Renee Davi