It’s official! The next QED COOKS marathon will be devoted to the humble spud. We did a show called P IS POTATO back in 1998 but we thought it was time to revisit this quintessential comfort food. So we want you to send us one or two of your favorite potato recipes. It could be an appetizer, salad, casserole, side dish or even dessert. It could be white, yellow, red, purple or sweet. We want them all. Scalloped potatoes, potato salads, sweet potato pies, candied yams, stuffed potatoes and au gratin. I’m hoping one of you will send in a recipe for the famous Pittsburgh Potatoes!
Get the recipe(s) to me by November 1st and I’ll include it (them) in the cookbook. Be sure to let me know if you’d like to be one of our on-air cooks. Then tune in on Saturday, November 12 at 10am for our newest cooking marathon ONE POTATO, TWO POTATO…
Just to get the ball rolling, here’s one of my favorite potato recipes:
BAKED MASHED POTATOES
6-7 large potatoes
1/2 pound mozzarella, cubed
3 tablespoons Grated Romano cheese
1/8 pound hard salami, minced
1 stick butter
1/2 cup milk
1/2 cup breadcrumbs
salt & pepper
Peel the potatoes and cut into 1 inch chunks. Boil until tender and drain. Put the potatoes through a ricer and add 6 tablespoons of the butter and then the milk. Stir and whip until the potatoes are smooth. Then add the mozzarella, romano cheese and salami. Stir to blend. Add salt and pepper to taste. Use 1 tablespoon of the remaining butter to grease the bottom and sides of a high-sided casserole dish. Coat the bottom and sides with the breadcrumbs. Spoon the potato mixture into the dish and dot the top with butter. Bake at 350 degrees until the top is golden brown. Be careful – this dish is VERY hot when it comes out of the oven!