Standard recipe
- medium russet potatoes
Sweet potatoes mashed and sweetened with maple syrup and butter
- water or vegetable stock
- salt
- minced fresh green chile or 1/2 teaspoon cayenne
- black mustard seeds
- vegetable oil
- tamarind concentrate
- rice
- plain yogurt
good with mashed potatoes
- rosemary or thyme
- 1T tomato paste
- 1T balsamic vinegar
- dry sherry
- garlic
- celery
- carrots
- red capsicum
- green capsicum
- onion
- bay leaves
- chook stock
- osso buco
- Tbs. cream
- grated nutmeg
- chicken stock
- oil
- unsalted butter
- raw hamburger
- sliced raw potatoes
- chopped celery
- diced onions
- salt or less
- pepper
- diced green pepper
- canned tomatoes
- sour cream
- butter
- cream of chicken soup
- crushed corn flakes
- melted margarine
Since leftover mashed potatoes are often the inspiration for making a Shepherd’s Pie, I thought that the ultimate version should feature filling ingredients that are readily available and easy to use — hence the use of veggie burgers. Simply thaw them long enough so that you can chop them and they work like a charm, adding great taste and texture, enhanced by the ground walnuts. If you prefer, chopped seitan or tempeh may be used instead of the veggie burgers, just be sure to sauté them first in a little olive oil. Use the extra-rich Mashed Potatoes and Company on page 000, or your favorite mashed potato recipe.
- cornstarch dissolved in 1 tablespoon cold water
- Salt and freshly ground black pepper
- minced fresh marjoram or 1/2 teaspoon dried
- minced fresh thyme or 1/2 teaspoon dried
- Basic Vegetable Stock
- tamari soy sauce
- tomato paste
- olive oil
- ground walnuts
- mashed potatoes
- sweet paprika
This recipe can easily be doubled. If only celery salt is available, use the same amount but omit the addition of salt in the dressing. When testing the potatoes for doneness, simply taste a piece; do not overcook the potatoes or they will become mealy and will break apart. The potatoes must be just warm, or even fully cooled, when you add the dressing. If you find the potato salad a little dry for your liking, add up to 2 tablespoons more mayonnaise.
This variation of our All-American Potato Salad was published in our cookbook The Best Make-Ahead Recipe.
- Table salt
- distilled white vinegar
- sweet pickle relish
- minced red onion
- minced fresh parsley leaves
- celery seed
- powdered mustard
- Ground black pepper
White potatoes can be used instead of Red Bliss, but their skins lack the rosy color of Red Bliss skins. Try to get potatoes of equal size; if that’s not possible, test the larger potatoes for doneness. If only larger potatoes are available, increase the cooking time by about 10 minutes. Check for doneness with a paring knife.
- Table salt
- bay leaf
- Ground black pepper