Kathy Casey, Renowned Seattle Chef, Kathy Casey Food Studios Dan Elmore, Othello, Washington Potato Farmer

“Washington Yukon Gold Potatoes make the “butteriest” mashers and in this recipe they are given a fun twist”

Ingredients & Instructions Place potatoes in a large pot & When potatoes are cooked, (Makes 4 - 6 servings) cover with water. Add a pinch drain well, and return them to of salt. Bring to a boil then the pot. Shake pot over low • 2 lbs. Washington Yukon Gold reduce heat & cook on a low heat to dry out any remaining Potatoes boil till fork-tender, about 20 - water. Remove from heat & • pinch of salt 30 minutes. add half the hot liquid mix- • 2 tbsp. salted butter In a large non-stick skillet, heat ture. (Both potatoes & liquid • 2 c. chopped onion 2 tbsp. butter over medium must be hot.) heat. Add onions & sauté until Mash the potatoes. Then add • 1/4 c. dry sherry caramelized to a golden remaining liquid & whip till • 1/2 c. milk or half & half brown. Add sherry & sauté they are fluffy. • 1/4 tsp. ground white pepper until liquid has evaporated. Fold in the onions & shredded • 4 tbsp. salted butter Remove from heat. . Mound potatoes in a • 3/4 tsp. salt (more or less to taste) While potatoes are cooking, large warm bowl. Sprinkle combine in a small pan over with minced chives or parsley • 3/4 c. shredded Gruyère cheese low heat milk, pepper, 4 tbsp. if desired. • minced fresh chives or parsley for butter & salt. Heat till butter is Kathy’s Notes: You can always garnish melted & milk is warm. use Washington Russet potatoes Do not boil. for this recipe. Keep warm.

For more recipe ideas and nutritional information go to www.potatoes.com Kathy Casey, Renowned Seattle Chef, Kathy Casey Food Studios Roger Knutzen, Burlington, Washington Potato Farmer

“Washington potatoes really absorb the exotic flavors of coconut milk & ginger in this bright-flavored Asian-inspired potato dish.”

Ingredients & Instructions (Serves 6 - 8) • 6 lg. Washington Red Potatoes • 1 red bell pepper, seeded & diced Bring to a simmer again, cover, (2 - 2 1/2 lbs), cut in quarters • 1 1/2 c. sugar snap or snow peas cook until vegetables are almost • 1 can (14 oz.) chicken broth (or • Garnishes: chopped fresh cilantro, tender but still firm, adding the pea well-seasoned homemade broth) thinly sliced green onions, lime wedges, pods during the last 2 minutes. • 1 can (13 - 14 oz.) coconut milk , Asian hot chili sauce (unsweetened) Divide “goodies” among large • 2-inch piece fresh ginger, with bowls, & then divide liquid evenly. skin, sliced 1/4-inch In a large pot, combine potatoes, Sprinkle each serving with a little • 1/4 tsp. crushed red chili flakes chicken broth, coconut milk, gin- chopped cilantro & sliced green (depending upon spiciness ger, chili flakes, lemongrass, onion onion. Pass the remaining garnishes desired) & garlic. Over medium-high heat, at the table: limes for squeezing into • 1 stalk fresh lemongrass, split & soup, soy sauce for drizzling & cut in 2-inch pieces bring to a simmer. Cover with a Asian chili sauce for spiciness if • 1 small red onion, cut in thin, tight-fitting lid & cook until pota- 1/4-inch julienne strips toes are three-quarters done. desired. • 1 tbsp. chopped garlic In a small bowl, whisk together Kathy’s Notes: If you like Asian curry, • 2 tbsp. cornstarch cornstarch & soy sauce & stir mix- add 1 - 2 tsp. of Thai curry paste to • 2 tbsp. soy sauce ture into the simmering stew. Add this dish at the beginning. • 1 c. 1/4-inch-sliced celery half- remaining ingredients, except for moons the pea pods, & gently fold in. • 1 c. 1/4-inch-sliced carrot rounds

For more recipe ideas and nutritional information go to www.potatoes.com Kathy Casey, Renowned Seattle Chef, Kathy Casey Food Studios Dan Elmore, Othello, Washington Potato Farmer

“Nothing beats a Washington Russet potato for making perfect, creamy, but still firm scalloped potatoes.”

Ingredients & Instructions (Makes 12 servings) • 5 pounds Washington Russet Preheat oven to 350°. Tap the baking dish on the potatoes Butter a 9 x 13-inch glass counter to spread out the • 2 tsp. salt baking dish. sauce & help release any air • 1/2 tsp. black pepper Peel & slice the potatoes into bubbles. Sprinkle with remaining cheese mixture. • 1 1/2 tsp. minced fresh rosemary 1/4-inch slices. Toss in a large bowl with salt, pepper & rose- Bake potatoes for about 1 • 3/4 c. crumbled blue cheese mary. hour & 15 minutes, or until • 3/4 c. grated Parmesan cheese In a small bowl toss together browned & completely tender • 1 c. sour cream . when poked with a knife. • 2 c. cream Layer half the potatoes in the Serve immediately. • 1 tsp. salt buttered baking dish. Sprinkle Kathy’s Notes: You can also with half the cheese mixture & make these in advance. Store top with remaining potatoes. covered, refrigerated, for up In a bowl, whisk together to 2 days. Bring to room sauce ingredients & pour over temperature and reheat in a potatoes. 350° oven until hot.

For more recipe ideas and nutritional information go to www.potatoes.com Kathy Casey, Renowned Seattle Chef, Kathy Casey Food Studios Tracy Olberding, Pasco, Washington Potato Farmer

“This patriotic rendition of a classic favorite is lightened up with an herb - but it is big on flavor!”

Ingredients & Instructions (Makes about 6 cups)

• 2 pounds small Washington Steam potatoes until very Best served at room Potatoes, a mixture of red, white tender, about 12 - 14 min- temperature. or gold, & blue, cut in 1-inch utes. Kathy’s Notes: Potatoes are pieces (about 6 c.) Meanwhile, in a large bowl not peeled in this recipe - • 2 tbsp. red wine make the dressing by thus giving a colorful & • 1/4 c. extra virgin whisking together vinegar, nutritional bonus. Be sure to • 1 tbsp. Dijon olive oil, Dijon, oregano, toss with the vinaigrette • 1 tbsp. chopped fresh oregano chives, basil, salt & pepper. while still very warm. • 1 tbsp. chopped fresh chives When potatoes are still warm, toss them with the 1 tbsp. chopped fresh basil • dressing along with the red • 3/4 tsp. salt onions, & set aside until • 1/4 tsp. black pepper cool. • 1/2 c. tiny-diced red onion

For more recipe ideas and nutritional information go to www.potatoes.com Kathy Casey, Renowned Seattle Chef, Kathy Casey Food Studios Mike Pink, Mesa, Washington Potato Farmer

“These are not your typical ‘Jo Jo’s’! These roasted potatoes are made with big wedges of Washington Russet potatoes – given some Spanish sass with chili powder & coriander.”

Ingredients & Instructions (Serves 4-6)

• 3 large Washington Russet Preheat oven to 475°. Sprinkle in chili mixture & potatoes (2 - 2 1/2 lbs. total) Cut each potato (washed & toss again, coating potatoes. • 1 1/2 tsp. salt unpeeled) in half lengthwise Place potatoes skin side down • 1 tbsp. chili powder & then cut each half into 3 on a lightly sprayed baking • 1 tsp. ground coriander long wedges, making 6 wedges sheet. per potato. • 1/4 tsp. black pepper Bake for about 25 minutes or Mix together salt, chili until lightly browned. • 2 tbsp. thinly sliced fresh powder, coriander, pepper chives Kathy’s Notes: I also like to & chives. make the recipe using red • 2 tbsp. olive oil Set aside. potatoes just adjust the cooking • 2 tbsp. sour cream In a large bowl whisk together time to a bit less. olive oil & sour cream. Add potatoes, toss to coat well.

For more recipe ideas and nutritional information go to www.potatoes.com Kathy Casey, Renowned Seattle Chef, Kathy Casey Food Studios Berend Friehe, Moses Lake Washington Potato Farmer

“Everyone loves that artichoke & crab dip, so, hey! let's make a meal of it. Washington Russets make a perfect foil for stuffing – and a little jalapeño adds just the right kick!”

Ingredients & Instructions (Makes 4 servings)

• 4 lg. Washington Russet Potatoes Preheat oven to 400°. Add potato pulp to the other • 3 oz. cream cheese Wash & prick potatoes & bake ingredients & mix until well • 1/4 c. milk for 45 - 55 minutes, or until blended. Stir in 3/4 c. parmesan cheese, crab meat & artichokes. • 1/4 c. tender & baked through. Scoop the mixture back into • 1/3 c. thinly sliced green onions Remove from oven, let sit 10 minutes. the potato shells. Sprinkle with • 1 tbsp. minced pickled jalapeños extra parmesan for a pretty top. (less if you don't like it spicy) Place cream cheese, milk, mayonnaise, green onions, Place potatoes on a baking • 2 tsp. minced fresh garlic jalapeños & garlic in a bowl & sheet & bake for about 20 - 25 • 3/4 c. high-quality shredded mix until combined. minutes or until golden & heated through. parmesan cheese After potatoes have cooled 10 • 1 lb. crab meat minutes, cut the top off the Kathy’s Notes: If you want to • 1 can (13 - 14 oz.) artichoke heart potato (lengthwise) & scoop make these in advance, bring quarters, drained well & coarsely out the hot potato with a them to room temperature for chopped spoon, leaving a 1/2-inch shell. 45 minutes before baking. • Extra shredded parmesan cheese for sprinkling

For more recipe ideas and nutritional information go to www.potatoes.com