Pesto Potatoescooks Country Recipes

AMISH POTATO SALAD FROM COOK'S COUNTRY (AMERICA'S TEST KITCHEN)

Steps:

• COOK POTATOES Bring potatoes, 1 tablespoon salt, and enough water to cover by 1 inch to boil in large pot over high heat. Reduce heat to medium and simmer until potatoes are just tender, about 10 minutes.
• PREPARE DRESSING While potatoes simmer, microwave vinegar and sugar in small bowl until sugar dissolves, about 30 seconds. Process vinegar mixture, mustard, 1 hard-cooked egg yolk (reserve white), celery seed, and ½ teaspoon salt in food processor until smooth. Transfer to medium bowl.
• SEASON POTATOES Drain potatoes thoroughly, then transfer to large bowl. Drizzle 2 tablespoons dressing over hot potatoes and, using rubber spatula, gently toss until evenly coated. Refrigerate until cooled, at least 30 -minutes, stirring gently once to redistribute dressing.
• ASSEMBLE Whisk sour cream into remaining dressing. Add remaining hard-cooked eggs and egg white to dressing and, using potato masher, mash until only small pieces remain. Add dressing and celery to cooled potatoes. Cover and refrigerate until chilled, about 30 -minutes. Season with salt and pepper. Serve. (Salad can be refrigerated in airtight container for 2 days.).

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.