Ingredients

• ½ pound butter, unsalted
• 1 Idaho® Russet potato, peeled, diced, blanched
• 2 shallots, minced
• 2 tablespoons chives, chopped
• 20 Agnolottis
• 1 tablespoons red pepper flakes
• Salt and freshly ground black pepper, as needed
• ½ cup scallion threads
• Leeks, julienned, fried, as needed
• Black truffle oil, as needed
• Black truffle, shaved (optional), as needed

• 2 cups flour
• 2 eggs
• 2 tablespoons water
• 2 tablespoons extra virgin olive oil
• Salt, as needed

• 2 cups creme fraiche
• 2 tablespoons chives
• 1 tablespoon shallot, minced
• Zest of ½ lemon
• 1 tablespoon Parmesan cheese, grated
• Black truffle oil, as needed
• ¼ cup bacon, cooked, minced
• Salt and freshly ground black pepper, as needed
• Red pepper flakes, as needed

Directions

1. In a large saute pan, brown butter, then add potato, shallots and chives.
2. Cook agnolottis in salted, boiling water, then drain and add to pan. Add red pepper flakes and season with salt and pepper.
3. Divide agnolottis among 4 plates, garnish with scallions, fried leeks, truffle oil and truffles.

1. Combine flour, eggs, water, olive oil and salt and mix into a stiff dough. Roll dough on a pasta machine to its thinnest setting. Pipe a tube of agnolotti filling along length of bottom edge of pasta sheet. Roll up dough over filling, then press down every ½-inch with your finger and cut with a fluted pizza cutter. Reserve.

1. Combine all ingredients and reserve, refrigerated.

Ingredients

• Wasabi paste-as needed
• ½ ounce Sushi rice, cooked
• 1 Idaho® Russian Banana potato chip
• ¼ teaspoon truffle mayonnaise
• 1 slice Black truffle
• White truffle oil-as needed
• Micro celery-as needed

• ¼ cup mayonnaise
• 1 tablespoon celery, leaves included, finely minced
• 1 teaspoon onion, grilled, finely minced
• 1½ teaspoon white truffle oil

• 6 Idaho® Russian Banana potatoes or fingerlings, B size, unpeeled
• Smoked sea salt-as needed

Directions

1. Dab wasabi onto formed sushi rice.
2. Place potato chip on sushi rice.
3. Dab truffle mayonnaise on ship and top with truffle slice, 4 to 5 drops of truffle oil and 2 to 3 sprigs of micro celery. Serve immediately.

1. Combine all ingredients and reserve, refrigerated.

1. Thinly slice potatoes on a mandolin on an angle, then rinse and dry well. Fry chips in oil heated to 300*F until golden and crispy. Sprinkle with salt while still warm.

Ingredients

• 4 Idaho® Potatoes, washed, baked, peeled and cut into ¾ inch cubes
• 4 potato skins, fried and rough chopped
• ½ pound bacon, cooked and diced
• 1 tablespoon chives, sliced
• 2 tablespoons scallions
• 4 ounces cheddar cheese, shredded
• ½ cup sour cream
• 1 cup mayonnaise
• ½ cup Crème Fraiche
• 2 tablespoons basil
• ½ ounce lemon juice
• 2 teaspoons Dijon mustard
• 1 teapsoon Ancho Chile Powder
• 1 teaspoon paprika
• To taste salt and black pepper

Directions

1. In a bowl prepare the dressing by mixing the sour cream, Crème Fraiche, mayonnaise, lemon juice, basil, Dijon mustard, Ancho powder, paprika, salt and black pepper.
2. Fold in the potatoes, skins, bacon, scallions, chives, cheddar cheese & adjust seasoning to taste.

Ingredients

• 2 cups chopped onions
• 2 cups chopped red bell peppers
• 4 pounds Idaho® potatoes, peeled and cut into ½-inch cubes
• 1 cup chopped zucchini
• 1 teaspoon dried thyme leaves
• 1 cup water
• ¼ cup fat free milk
• 2 teaspoons cornstarch
• 7-ounce package reduced fat shredded Mexican-style four cheese blend (about 1¾ cups total)
• ¼ cup butter
• 2 teaspoons salt or to taste
• ½ teaspoon black pepper

Directions

1. Coat a 6-quart slow cooker with cooking spray. Add potatoes, zucchini and thyme.
2. Coat a large nonstick skillet with cooking spray, place over medium high heat until hot. Add the onions, coat with cooking spray; cook 4 minutes or until translucent, stirring frequently. Add the bell peppers to the onions in the skillet, coat with cooking spray, cook 4 minutes or until onions are brown on edges, stirring frequently.
3. Pour the water into the skillet and stir until well blended and beginning to boil. Pour onion mixture evenly over the potatoes. Do not stir. Cover and cook on high setting 3½ hours or until potatoes are tender when pierced with a fork.
4. Combine the milk and cornstarch in a small bowl; stir until cornstarch is completely dissolved. Gently stir into the potato mixture with 1 cup of the cheese, the butter, salt and pepper. Cover and cook on high setting 10 minutes to thicken slightly.
5. Spoon the potato mixture into a large pasta bowl or 13-inch by 9-inch casserole dish. Sprinkle with the remaining ¾ cup cheese.

Ingredients

• 1 can (64 oz.) (a) Alaska canned salmon
• 3 quarts Prepared dehydrated potato agglomerates (b)
• 8 egg whites
• ½ cup chopped parsley
• 2-1/2 cup sliced green onions
• Dry bread crumbs as needed
• Oil for frying as needed

• 1-1/2 cup mayonnaise
• 1-1/2 cup lowfat plain yogurt
• 3 tablespoons prepared horseradish
• ¾ teaspoon dried dill weed
• Black pepper to taste

Directions

1. Drain and flake canned salmon; (c) set aside.
2. Mix together potatoes with egg whites and parsley until smooth and well combined.
3. Gently fold in canned salmon and green onions. (d) Refrigerate until ready to serve.
4. For each serving: Form canned salmon-potato mixture into three ¼-c patties. Coat with bread crumbs. Place well-greased pan and broil 4 to 6 inches from heat for 5-6 minutes, or until golden brown. Or, fry in oil in a sauté pan over medium high heat for 2-3 minutes on each side, or until golden brown. Place on a serving plate with 2 T Horseradish-Dill Sauce.

1. Mix together all ingredients until well combined.

1. Or use 4 cans (14-3/4 oz. each) Alaska Canned Salmon.
2. Mashed potatoes may should be very stiff.
3. The skin and tiny, soft bones are completely edible and a source of calcium and omega-3 fatty acids. Simply blend skin and bones with salmon and other ingredients.
4. Mix in more instant potatoes if finished salmon mixture in not thick enough.

Ingredients

• 2 teaspoons garam masala (prepared the day before)
• 3 Idaho® potatoes, 100 ct.
• 5 ounces diced yellow onions
• ¼ teaspoon soy salad oil
• ¼ teaspoon ground cumin
• ¼ teaspoon ground coriander
• 2 teaspoons ground turmeric
• ½ teaspoon ground ginger
• ½ teaspoon granulated garlic
• ¼ cup green chili peppers, pre-diced (canned, not drained)
• 2 cups diced tomatoes, (canned, not drained)
• 1 teaspoon salt
• 1 head fresh cauliflower
• 1 cup red kidney beans (canned, not drained)
• ¼ cup tap water

Directions

1. Prepare vegetables: Large diced potatoes with skin on, dice onions.
2. Heat oil in skillet. Add onions and ¼ teaspoon of cumin to the oil. Stir together and cook until onions become soft, golden and translucent.
3. Add coriander, turmeric, ginger, garlic, chilies, tomatoes and salt. Let simmer 5 minutes.
4. Add potatoes, cauliflower florets, beans and water. Ensure that the potatoes are covered with the sauce. Cover and allow to simmer for 20 minutes or until potatoes are tender and cooked. (Ensure that product reaches an internal temperature of 140° F for 15 seconds.)
5. Add garam masala and stir. Pan up immediately, cover, and hold at least an hour before serving. (Maintain temperature at 140° F or above during holding and serving.)

Ingredients

• 2 lbs Pork Tenderloin
• 2 sm. Granny Smith Apples
• 2-3 Idaho potatoes
• 1 Orange Zest
• 1 Lemon Zest
• ½ Butter
• 12 Shallots (peeled and roasted until browned)
• For sauté Vegetable oil

• 2 Shallots
• 2 cloves Garlic
• Pork Trimmings any to add
• 2 Plum Tomatoes (seeded)
• 1 sprig Thyme
• 1 QT Veal stock
• 2 oz Calvados

Directions

1. Preheat oven to 400ºF.
2. Cut pork tenderloin in 1½ to 2″ medallions. Season with salt and pepper and sear over moderate heat until brown. When all pork has been browned, place on a plate and chill in refrigerator.
3. Using a home meat slicer or a mandolin, slice the potatoes paper-thin. Slice the peeled apples paper- thin also.
4. Remove pork from the refrigerator and season with orange and lemon zest. Wrap each medallion with an apple slice then brush each potato slice with melted butter and wrap the pork medallions.
5. Over moderate heat using a heavy sauté pan, sauté the wrapped medallions in vegetable oil, browning on all sides. Remove to an ovenproof platter and finish in oven, about 5-7 minutes.

1. Sauté shallots, garlic and any pork trimmings you may have until brown. Add tomatoes, thyme and veal stock. Reduce gradually by half, skimming any fat or impurities as they rise to the top. When sauce has a rich texture (it should coat the back of the spoon, it is finished.
2. Remove and strain through fine mesh. Just before serving, burn off alcohol from Calvados and add to the sauce. Bring to a simmer and serve with pork.
3. Serve 3-4 medallions per order with Calvados sauce and garnish with roasted shallots and a sprig of thyme.

Ingredients

• 4 medium Idaho® potatoes (about 1½ pounds), scrubbed
• 1¼ cups water
• 4 cloves garlic, minced
• 4 tablespoons parsley, chopped
• 3 dashes Tabasco® pepper sauce
• 1 teaspoon salt
• 1 teaspoon yellow mustard
• 2 teaspoons grainy mustard
• 2 teaspoons prepared horseradish
• ¼ cup fat-free sour cream

Directions

1. Pare the potatoes or leave skin on, according to taste. Cut into 1 inch cubes, and place in heavy medium saucepan. Add water, garlic, parsley, Tabasco and salt, bring to a boil over medium-high heat.
2. Reduce heat, cover and let cook for about 20 minutes, stirring and breaking potatoes up with a fork. Add more hot water if potatoes seem too dry.
3. Continue stirring and mashing potatoes for about 5 minutes until the water is absorbed and the potatoes are soft and lumpy.
4. Remove from heat, stir in the mustards, horseradish and sour cream.

Ingredients

• 2 pounds of Idaho® potatoes, peeled and thinly sliced (about 5 cups)
• 2 tablespoons melted butter
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup grated sharp cheddar cheese
• ¼ cup fresh bread crumbs

Directions

1. Pre-heat oven to 425°F. Lightly grease a shallow 1½ quart casserole with butter. Arrange sliced potatoes in layers.
2. Sprinkle with melted butter, salt and pepper. Top with grated cheddar cheese and bread crumbs.
3. Bake 30 minutes, covered.
4. Uncover and bake an additional 15 minutes or until potatoes are tender.

Ingredients

• 3 tablespoons butter
• 3 tablespoons All-purpose flour
• ¾ cup milk
• ¾ cup half-and-half
• 4 Idaho® baked potatoes (sliced about 1-1/2 pounds)
• ⅓ cup onion, diced
• 1 cup cheddar cheese, shredded
• 1 cup panko breadcrumbs
• 1 tablespoon paprika
• ½ teaspoon salt
• ¼ teaspoon white pepper
• ¼ cup fresh parsley, chopped for garnish

Directions

1. Slice potatoes and hold in cold water.
2. Grease 1-1/2 quart. casserole dish with butter; set aside.
3. In small saucepan melt butter, add onions and cook until transparent, then stir in flour, salt and pepper.
4. Whisk in milk and half-and-half. Cook on medium heat, stirring constantly, until heated through; set aside.
5. Layer one-third of potato slices, parsley, cheese and one-third of sauce.
6. Repeat process until all ingredients are used and then cover with foil.
7. Bake in oven at 375° F for 45 to 60 minutes until potatoes are cooked all the way through. (One way to check is if the sauce is bubbling and the potatoes are tender.)
8. Mix the breadcrumbs and paprika together in small bowl.
9. Remove casserole dish from oven and uncover. Sprinkle the top with cheddar cheese and the breadcrumb mixture. Put back in the oven uncovered and bake for 5 minutes until cheese melts and forms a delicious crust on top.
10. Remove from oven, cut into pieces, garnish with parsley and serve.

Ingredients

• 2 cans stewed tomatoes (15 oz. cans approx.)
• 1 yellow onion, cut into strips
• 2-3 med. carrots, sliced into coins
• 1 green pepper, coarsely chopped
• 2 Idaho potatoes, raw, diced
• 3 chicken half-breasts, without skin
• 2 cups water (optional – add 2 packets low sodium chicken broth)
• 4 cups cooked rice
• ½ tsp. black pepper
• 1 tsp. rosemary
• 1 tsp. Italian seasoning
• 4 cloves garlic, crushed

Directions

1. In a large soup kettle, simmer chicken breasts in 2 cups of water (or chicken broth). Add onion to chicken as it simmers. While it’s cooking, you can slice other vegetables. When chicken is cooked throughout, remove and set aside.
2. Add tomatoes, potatoes, carrots, peppers and spices to onion and broth mixture. Continue to simmer.
3. Break chicken into chunks, de-bone and add to stew. Simmer 30 minutes, or until carrots and potatoes are done. Add rice and simmer 10 more minutes. Makes about 8 servings.

Notes

Ingredients

• 2 lbs. Idaho® russet potatoes, washed and cut into 1-inch chunks
• 8 oz. turnip, peeled, cut into ½-inch chunks
• 8 oz. parsnips cut into ½-inch chunks
• 4 oz. melted butter
• 4 oz. olive oil
• 1 Tbs. kosher salt
• 1 tsp. fresh cracked pepper
• 2 sprigs of rosemary
• 6 sprigs of thyme

Directions

1. Par boil vegetables until cooked half way; strain.
2. Mix olive oil and butter together.
3. Toss vegetables in ½ of oil; spread remaining oil onto ½ sheet pan.
4. Spread vegetables onto pan.
5. Sprinkle with salt and pepper; lay herbs over all.
6. Cook at 375°F until lightly browned.
7. Turn, cook until browned, remove herbs.
8. Serve hot.

Ingredients

• 2 ea. Idaho® Russet potatoes, peeled and boiled until soft
• ¼ lb. Salt cod, soaked 24 hours in water, then drained, rough chop
• 3 Tbl Spanish onion, fine dice
• 2 Tbl Extra virgin olive oil
• 2 Tbl garlic, finely chopped
• 1 Qt Whole milk
• 1 Cup Heavy cream
• 2 Tbl Cured black olives, pitted
• 2 tsp Grain mustard
• 1 tsp White truffle oil
• Salt and Pepper to taste-be careful
• 24 ea. Bread crouton or mini tart

Directions

1. Sauteé the onion in olive oil until soft. Add the garlic, potato, and cod, and cook until the completely mixed through.
2. Slowly add the milk and cream, be careful not to burn, keep the heat low. The mixture should look like mashed potatoes.
3. Cool slightly (about 10 minutes at room temperature). Puree the mixture in a food processor until smooth. It should increase in volume. Add in mustard and truffle oil. Salt and pepper to taste.
4. Serve hot or cold using the olive as garnish. Fill the tarts and reheat in the oven or chill and spread on a crouton.

Ingredients

• 2 cups mashed Idaho® potatoes, without butter and cream
• ¼ pound sliced bacon, cooked until crisp and chopped
• 2 tablespoons bacon fat
• 2 tablespoons chopped parsley, or chives, or a combination
• 1 clove garlic
• 1 shallot, minced
• 2 tablespoon unsalted butter
• ¼ cup heavy cream
• 2 tablespoons grated Parmesan
• coarse salt and freshly ground pepper to taste

• 40 square wonton skins, purchased at an Oriental grocery (or use standard ravioli pasta)
• 1 egg, beaten

• ½ cup chicken stock, hot
• 3 tablespoons unsalted butter
• 1 tablespoon chives, finely chopped

Directions

1. Combine warm mashed potatoes with all of the filling ingredients and chill for 1 hour.
2. Lay 20 wonton skins on a flat surface and brush them all over with egg. Place a level tablespoon of filling in the center of each skin. Place a fresh skin on top, tamp down the edges with your fingers, sealing them, and press firmly but gently around the filling with the rim of a 2-1/2 inch glass, being careful not to press through the dough. Cut out the ravioli with a 3-inch cutter. Seal the edges well with your fingers, pressing out any air pockets. Cover with plastic wrap and refrigerate until serving time. This can be done 1 day in advance.
3. Bring a large pot of water to boil, add a tablespoon of salt and simmer the ravioli 6 or 7 minutes. Try to keep the water just at the boiling point; if it boils too rapidly, the ravioli may open and the filling leak out or become diluted with water. Drain the ravioli well and put them in a serving dish.
4. Boil the stock with the butter and pour over the ravioli. Sprinkle with chopped chives.

Ingredients

• 8 servings Instant Mashed Idaho Potatoes-prepared
• 10 oz. Mild Cheddar Cheese-shredded
• 8 oz. Bacon-diced, fully cooked
• ¼ cup Parsley-fresh, chopped
• ¼ tsp. White Pepper

Directions

1. Prepare Instant Mashed Idaho Potatoes, fully cooked and drain bacon, shred cheddar cheese. Mix ingredients thoroughly. Bake at 350° F for 15 minutes, covered.

Ingredients

• ¼ cup pureed roasted garlic
• 2 teaspoons minced fresh thyme leaves
• 2 teaspoons finely grated lemon zest
• 2 tablespoons plus 2 teaspoons corn oil or other neutral oil such as grapeseed or canola
• Kosher salt
• Freshly ground black pepper
• 3 pounds skinless, boneless turkey breast, cut into sausage-like pieces approximately 1-1/2 by 1-1/2 by 6 inches
• 1½ pounds slab bacon, thinly sliced (about 24 slices)
• Green chile-almond sauce (recipe below)

• ¾ cup sliced almonds
• 2 tablespoons corn oil or other neutral oil such as grapeseed or canola
• 4 Anaheim chiles, stemmed and seeded
• ⅓ cup roughly chopped white onion
• 1 tablespoon roughly chopped garlic
• 2 cups low-sodium, store-bought vegetable broth or water
• Kosher salt
• ½ cup chopped fresh cilantro leaves
• 1 tablespoon freshly squeezed lime juice

• 1¾ pounds Idaho® potatoes (about 3 medium potatoes)
• Kosher salt
• 1 cup heavy cream, plus more if needed
• 4 tablespoons (1/2 stick) unsalted butter
• Freshly ground black pepper

Directions

1. Preheat oven to 400°F.
2. Mix the garlic puree, thyme, lemon zest, 2 tablespoons oil, ¾ teaspoon salt, and ½ teaspoon pepper into paste. Coat the turkey potions with this mixture. Lay out 3 or 4 slices of bacon, edges overlapping slightly. Place a piece of turkey on the bacon and roll the bacon around the turkey. Repeat with the remaining bacon and turkey. Place on a plate with the seam side down until ready to cook.
3. Heat the 2 teaspoons oil in a large, ovenproof sauté pan. Put the turkey rolls seam side down in the hot pan and brown on all sides, about 10 minutes. Transfer the pan to the oven and roast until the bacon is crisp and an instant-read thermometer inserted in the thickest part of the roll reads 165°F, 12 to 14 minutes.
4. To serve, slice the turkey on the bias into ½- to ¾-inch pieces and arrange the pieces on a platter. Pass the sauce alongside in a sauceboat.

1. Preheat oven to 300°F. Spread the almonds out on a baking sheet and toast until dark golden brown, approximately 5 minutes.
2. In a large, heavy-bottomed saucepan, heat the oil over medium-high heat. Add the chiles, onion, and garlic and cook until softened and lightly browned, approximately 4 minutes. Add the almonds, broth, and 2-1/2 teaspoons salt. Simmer until slightly thickened, approximately 10 minutes. Remove the pan from the heat and add the cilantro. Place the sauce in a blender and puree until smooth. Before serving, add the fresh lime juice.
3. The sauce can be covered and refrigerated for up to 6 hours.

1. Put the Idaho® potatoes in a pot. Add enough cold water to cover, then add 1 tablespoon salt. Bring the water to a boil, lower the heat, and cook the potatoes at a simmer until tender, approximately 35 minutes.
2. Drain the water from the pot, return the potatoes to the heat, and cook stirring, to evaporate any lingering moisture. Transfer the potatoes to a mixing bowl.
3. Put the cream and butter in a small pot and bring to a simmer over medium heat. Pour half of the mixture over the potatoes and whip the potatoes with a hand mixer until smooth. When smooth, use a rubber spatula to fold the remaining cream-butter mixture into the potatoes until incorporated and smooth. Season with ¼ teaspoon pepper.
4. The mashed potatoes can be kept warm in a double-boiler set over simmering water for up to 2 hours. If the potatoes tighten up while resting, fold in additional hot cream before serving.
5. Cheddar Variation: Whisk 4 ounces coarsely grated Cheddar cheese (about 1 cup grated) into the cream-butter mixture when it begins to simmer and finish making the potatoes. Transfer the potatoes to a 1-quart baking dish (about 9 inches by 5½ inches) and scatter 2 ounces grated Cheddar (about ½ cup grated) over the surface. Brown under the broiler, 3 to 4 minutes.
6. Chive Variation: Add ¾ cup minced fresh chives to the cream-butter mixture when it begins.
7. Roasted Garlic Variation: Stir 2 heads roasted, mashed garlic into the potatoes just before serving.