When I fix mashed potatoes, I speed up the process by cooking the potatoes in the microwave. I peel them, cut them into quarters, put them in a microwave-safe bowl with water, then cover with plastic wrap I’ve poked holes in. I cook them for several minutes until tender, then mash, add butter and seasonings. This takes less time, and I only use one bowl from start to finish. —Judy Shocik, Cherry Valley, Massachusetts
Even people who claim not to like sauerkraut will enjoy this tangy side dish from Betsy Esley of Three Mile Bay in New York. She uses handy convenience products to make it as quick and easy as it is delicious. "It's also especially good served with ham or any pork dish," Betsy adds. "And the flavor is even better the next day—if you're lucky enough to have leftovers!"
Sweet potatoes are a staple of Southern cooking here in North Carolina. Combined with russet potatoes, this recipe makes simple mashed potatoes a very special treat.
This clever side dish turns a garden-variety meal into a 'company's coming' dinner. To save prep time, make the roses ahead and keep them covered in the fridge. Then top them with butter and paprika, and pop them into the oven shortly before eating.
