About the Potatoes: Two pounds of Yukon Gold potatoes = about 5-6 potatoes. Two pounds of Russet potatoes = about 4-5 small ...

Preheat oven to 400°F with rack in middle position. Place rutabaga, potatoes, celery root, cream, and thyme sprigs in a large saucepan. Cover and cook over medium, turning vegetables occasionally ...

Boil the potatoes: Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil. Boil until the potatoes are fork tender (15 to 20 ...

Remove the pan from the stove, and put the potatoes through a ricer, or mash with a potato masher until they are smooth, or as smooth as you like them. Return them to the pot. 4.

Place the potatoes in a large pan and bake, covered at 350ºf for about an hour or until they are fork tender. Meanwhile, melt the butter in a large pot over medium heat and add the chopped kale ...

Remove the pan from the stove, and put the potatoes through a ricer, or mash with a potato masher until they are smooth, or as smooth as you like them. Return them to the pot. 4.

COLCANNON. Kosher salt for cooking the potatoes, plus 1 teaspoon more, or to taste. 2 pounds Idaho or Yukon Gold potatoes, peeled and quartered. 8 tablespoons (1 stick) unsalted butter, cut into ...

One traditional St. Patrick's Day dish is colcannon, a classic Irish medley of potatoes and greens. As St. Patrick’s Day approaches, the potatoes, corned beef and cabbage are piled high in the ...