I don't know if this is necessary, but when I'm making a cream soup, I only put in milk/cream to the part I'm eating right away. If I'm putting in freezer, I leave the milk/cream out and add it after thaw and cook.
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Yukon golds make fantastic roasted taters. I have fallen in love with the recipe Jess Pryles put out, which we have taken to calling simply "Them Taters." Super easy:
Select some of them taters, big enough to peel, and peel 'em. Then cut into suitable sized chunks, not too small. Put them in a pot with plenty of cold water, salt the water, and bring the whole thing to a boil. Boil for about 8 min, until something sharp like a temp probe easily slides in a few mm.
Meanwhile, line a pyrex baking pan (I prefer those because the sides are taller than a sheet pan) with foil and add some kind of oil. If you want to be all healthy n sh!t, use EVOO, or much better, use wagyu tallow. Even better than that, use some wagyu tallow that you've melted in a smoker while you're cooking something and let take up the smoke for a few hours - I keep myself stocked up with that. Get your oven to 450/230 and pop the pan in there so that your oil/tallow will heat up.
Pour the taters into a collander (preferably metal), and then toss them lightly so that the outer, soft layer gets roughed up. Then place them in the heated pan, salt them, and bake 30 minutes, then flip and another 20-25 until they get that gorgeous golden brown. The roughed up layer will come out crisp and toothsome, and the interiors creamy and delicious.
We'll expect a full after-action report!
Roughed up after the collander step:
In the pan:
Out of the oven (not the same cook):
Service (yet another different cook):
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How about some Loaded Baked Potato Salad. I saw this on YouTube awhile back and have made it multiple times since then.
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They are the best for mashed potatoes!Comment
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With 5 lbs experiment and get creative. For something actually quite easy but impressive I like to make potatoes galette. You can do a large one in a skillet or make several smaller ones for placing around the table. Lots of recipes on the web.
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Smashed potatoes go w everything. Parboil until a knife easily goes in. Allow to cool a little. Smash w a clean cloth - watch out for the steam! Meanwhile chop a ton of rosemary and infuse olive oil w it in a mason jar. Keep shaking periodically while the potatoes are cooking. Put smash spuds on a tray. Spoon rosemary and oil very liberally over them. Sprinkle w your favorite chunky salt. Bake at 400 for about an hour. Could be as little as 45 mins. If the spuds are small definitely check at 45. We eat these all the time.Comment
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Gratin Dauphinois. I usually use russets for this, but gold potatoes will work too.Comment
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Pioneer Woman's Funeral Potatoes. I like them and I'm not a huge potato fan, french fries and loaded baked potato skins usually being my limit.
KathrynComment
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Sam the Cooking Guy has a scalloped potato recipe that is pretty easy and very good:
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If you like oven roasted taters then put a pan of taters under something you have on the pit to catch drippings and roast at the same time.
I also prefer French fries made with gold potatoes over those made with russetsComment
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Thank you all for your suggestions! I am about all potato'ed out.
I've saved a link to this thread....I only got to two three dishes, unfortunately as the potatoes were starting to go green on me. But I did get mashed potatoes, chicken and potato curry, and potato soup out of it.
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