Annas Famous Squash Potatoes Recipes

POMMES JULIA

Steps:

• Wash, peel and slice potatoes 1/4" thick and drop into cold water to prevent browning. When ready, drain and pat potatoes dry with paper towels.
• In a 9 or 10" heavy bottomed cast iron or non-stick skillet, pour about 1/4" butter. Over a medium heat, arrange potato slices in a circle, sprinkle with some herbs, and a little salt and pepper.
• Add more butter and continue layering potatoes, thyme, salt and pepper, finishing with a layer of potatoes.
• Drizzle top with any remaining butter.
• Cook over medium heat until bottom begins to get brown and crusty.
• Reduce heat, cover and continue cooking until potatoes are tender when pierced with a fork, about 30-40 minutes depending on depth of pan and thickness of potatoes.
• When done, invert onto a serving plate and cut into wedges.
• Sprinkle with more fresh herbs.
• *To clarify butter, heat over a low heat until butter is melted. Spoon off and discard white foam. What remains is clarified butter. It has a higher smoking point than regular butter.

ANNA'S FAMOUS SQUASH POTATOES

Steps:

• Soak the potatoes in water till you are ready to boil them, this will pull out some of the starch.
• Wash the squash and take a potato peeler and just go over the squash lightly "kinda like roughing the skin"
• Cut it into the same size pieces as the potatoes.
• Start to boil the potatoes, when they are almost done throw in the squash. Cook for about 2 minutes longer.
• Drain the potatoes and squash and put them back into the hot pot. Put the pot back on the stove and put it on a low heat to remove any remaining liquid.
• Start to whip the potatoes, I use a hand mixer and once they are mostly mashed, add the butter, salt, pepper, cheese & nutmeg.
• Continue to whip the potatoes and add the milk. You really won't need much milk as the squash just melts into the potatoes.
• Once these are done, simply enjoy. I am making these with my indoor grilled pork chops with a brown sugar and apple cider vinegar glaze...yum oh!