Potatoes shine as focal (and gastronomic) star at Thanksgiving table

A few years back, I offered a spud-related page of recipes for the Thanksgiving feast. Since many people don’t feature the noble bird at their table, I chose selections to fit any entrée from meatloaf, Polish sausage, fried chicken or even burgers — to make for a tasty, fulfilling repast. I entitled that column “Sensational Spud dishes to surprise and delight” — now with some new additions, here are oldies, newbies, and a fab classic. Enjoy!

Potatoes Florentine

6 medium Russet potatoes, cooked, peeled

½ cup butter, softened

10 ounces frozen chopped spinach, cooked, drained

½ teaspoon salt

1 teaspoon minced chives

¾ cup sour cream

2/3 cup Cheddar cheese, grated

Set oven at 325F. In large mixing bowl, mash hot potatoes with the butter; blend in spinach, salt, chives and sour cream, stirring till combined. Pour into greased 2-quart baking dish. Sprinkle with cheese. Bake in preheated oven for 25 minutes; serve hot.

Potato Rissole

2 pounds (about 18) small round or fingerling potatoes, peeled

½ stick real butter

1 teaspoon salt

2 tablespoons chopped parsley

Cook potatoes in boiling salted water to cover till done (8-10 minutes). Drain well. In a large, heavy skillet, melt butter over medium-high heat; add potatoes and cook, rolling and stirring frequently till evenly golden brown all around. Sprinkle with salt, then chopped parsley and tip into a warmed serving bowl, making sure to include all of pan’s contents. Sprinkle with paprika, if desired.

When I offered this next recipe before, I wrote “They say you can’t teach an old dog new tricks, but I admit to a hearty Woof of appreciation to this offering, which changed my outlook on potato salad for good”! If you can still find some great red ripe tomatoes on the produce counter — try this!

Garden Tomato

and Potato Salad

(4 servings)

1 ½ pounds small red potatoes

¼ cup plus 2 teaspoons extra virgin olive oil

1 medium onion, finely chopped

1 large garlic clove, minced

2 large perfectly ripe tomatoes, diced (about 2 ½ cups)

5 teaspoons balsamic or red wine vinegar

1 tablespoon minced fresh basil

1 teaspoon finely minced cilantro

Peel and cook potatoes in large pot of boiling salted water till just tender. Drain and cool slightly. Cut potatoes in small pieces and place in large bowl.

Meanwhile, heat 2 teaspoon of the olive oil in heavy medium skillet over medium-low heat. Saute the onion until just translucent, about 5 minutes, then add garlic and cook 1 minute longer, stirring. Add mixture to the potatoes. Add remaining ¼ cup oil, vinegar, tomatoes, basil and cilantro; toss to combine well and salt and pepper to taste. Delicious and refreshing!

Pictured is an ethnic-style potato salad that is actually all-American, but can be reminiscent of India’s curries. This one’s with the compliments of the Best Foods Mayonnaise people.

Dijon* Potato Salad

1 cup mayonnaise

2 Tbs. Dijon mustard

2 Tbs. chopped fresh dill or 1 1/2 tsp. dried dillweed

1 tsp. salt

1/2 tsp. pepper

1 1/2 lb. small red potatoes, scrubbed, cooked, quartered

1/2 cup chopped green onions w/tops

Combine mayo and seasonings in serving bowl; stir in remaining ingredients, chill.

• You may make this into a more sophisticated offering by substituting curry powder for the mustard. If you do this, omit the dill (substituting chopped fennel if you wish) and add curry in 1/2 tsp. increments to dressing ingredients , mixing well and tasting for perfection.

If you are observing a traditional Thanksgiving dinner, treat family and guestss to this heavenly specialty of dearly loved Kath Schuck of Hope, which graced holiday dinners at Hope Memorial Center for years.

Kath’s Potato Casserole

(for a large group)

12 large spuds, peeled, cooked, mashed

8 ounces cream cheese, softened

8 ounces sour cream

1/3 cup melted real butter

Fresh chopped parsley flakes

Set oven at 350 degrees. In a large bowl mix the mashed potatoes with the cream cheese and sour cream, till smooth and creamy. Place in a 9x13-inch baking pan and bake covered for 40 minutes. Uncover and bake another 20 minutes to become golden. Remove from oven, drizzle evenly with the melted butter, sprinkle with chopped parsley and let people serve themselves right from the pan. The butter melts down into the scooped places and no seasonings are needed, ever!

Finally, no matter what your bill of fare, there’s nothing easier than baked potatoes – hot from the oven, split, spread and fluffed for the addition of seasonings, butter, chopped green onions, grated cheese, sour cream – even buttered breadcrumbs! May you all enjoy a happy, healthy, blessed Thanksgiving!

Valle Novak writes the Country Chef and Weekend Gardener columns for the Daily Bee. She can be reached at bcdailybee@bonnercountydailybee.com. or by phone at 208-265-4688 between the hours of 8 a.m. to 7 p.m.