I brought home the sweetest bag of organic Yukon Gold potatoes the other day. I wasn’t sure what I was going to do with them, but I knew I could make a few yummy side dishes with them. I’m new to the Yukon Golds, I had no idea what I was missing! Now I use them for mashed potatoes and potato salads – they’re simply the best potatoes for these dishes.
I’d always used white potatoes, like my mom did, until I discovered the yellow potatoes were my mother-in-laws choice for her amazing potato salad. They add a creaminess and sweetness to any potato dish that’s not possible for its white counterpart to add. By the way, did you know that when potatoes have a greenish tint it means they’ve been stored incorrectly and you shouldn’t buy them? I didn’t! Also, if you can only afford to add one or two organic items to your shopping, potatoes and peanuts are two of the best. Why? Because since they’re grown directly in the soil, they have more contact with the pesticides and fertilizers so they absorb more in the growing process
I decided to make scalloped potatoes for tonight’s side since it’d be perfect for the hub’s grilled chicken and my fake chicken cutlet. While I prepped the scalloped potatoes, I boiled the rest of the potatoes for mashed potatoes. It’s just as easy to peel 3lbs as it 1lb, and while both cooked, I hung out in the garden with the hubs. Yes, we actually had some sunshine today – yea! This is generally how I do freezer cooking – not huge quantities, but cooking a little extra during a meal and tucking that away later.
- 3 tbl Butter
- 1/3 cup onions (I didn’t have any so I used dehydrated onions – ok in a pinch but fresh is better)
- 3 tbls all-purpose flour
- 1-1/2 tsp salt
- dash of pepper
- 1-1/2 cups milk
- 4 medium potatoes (my potatoes were small so I used 8) thinly and uniformly sliced (about 1/8″ thick)
Preheat Oven 375 degrees
Slice the potatoes. Prepare a 2qt pan (round or rectangle) by buttering the pan or use Pam spray. Layer half of the potatoes in the bottom of the pan, overlapping the potatoes.
In medium saucepan, over medium heat, melt the butter Add onions and cook until tender(approximately 5 mins). Stir in flour, salt and pepper to make a rue. Cook for 2 mins stirring constantly. Gradually add milk and stir until smooth. Continue to cook, stirring constantly until the sauce thickens.
Pour half of the thickened sauce over the potato layer. Place the rest of the sliced potatoes and cover with the rest of the sauce. With the back of a spoon, press the potatoes down into the sauce and be sure the top layer is covered evenly.
Bake covered for 45 mins; uncover and bake 15 minutes more until done.
Makes six serving
Make-Ahead Freezer Mashed Potatoes
- 2 lbs Yukon Gold Potatoes
- 3 tbls butter
- 3tbls cream cheese
- 1/2-cup milk
Peel and quarter potatoes. Heat to just below boil and simmer for 20 minutes. Potatoes are done when fork pierces them easily. Drain water and return the potatoes to the warm pan. Add butter, cream cheese, salt & pepper to taste. Hand mash until all of the ingredients are incorporated. Add milk and stir until smooth. Place in freezer tight container and label with contents and date.
To prepare: Thaw in refrigerator over night. Bake in 350 degree oven for 30 minutes or until heated through.