Yukon Gold Potato

Garbure Don't be misled by the plain-looking appearance of this classic Basque soup; it is thoroughly satisfying and delicious. Active time: 30 min Start to finish: 10 1/2 hr (includes soaking beans)

This was inspired by a dish created by Alex Padilla, sous chef at Boulevard, the San Francisco restaurant owned by Aidells's wife.

This recipe calls for a standard glass baking dish, but any oven-to-table dish can be used.

If you're making these potatoes to serve with the roast goose , the optimal time to begin boiling them is immediately after the oven temperature is reduced on the roasting bird. As soon as the goose is removed from the oven, increase the oven temperature and roast the potatoes while making the sauce for the goose. If you're not roasting a goose but would like to make the potatoes anyway, you can use store-bought duck fat instead of goose fat.

This recipe can be prepared in 45 minutes or less.

Pears add sweetness and texture to these mashed potatoes. Also serve sautéed summer squash to round out the main course.

Carrots, parsnips, green onions and dill make the difference in these colorful pancakes. Mix some chopped dill and green onions into sour cream to pass alongside.

Many heartland cooks claim that parsnips give standard mashed potatoes a hint of sweetness. If you use the parsley root, mince the tops and add them to the dish when the instructions call for minced fresh parsley.

This all-in-one main course can be made several hours ahead.

If you can't find Yukon Gold potatoes, use russets instead.

Celery root gives the potatoes an intriguing new taste; mascarpone cheese provides the ultimate in creaminess.

This dish, which pairs the sunny flavors of Provence with the comfort of mashed potatoes, makes a nice accompaniment to grilled meat, poultry, or fish.

Lane Crowther, Bon Appétit contributing editor, says, "When I was young, the potatoes on the holiday table were always mashed. Even today, my mother, who is still in charge of our Thanksgiving dinners, will rarely stray from tradition. Either there has to be a trade-off to get her to try something new, or—as in the case of this recipe—innovation simply comes as an addition to the menu, not a replacement. Well, with so many different kinds of potatoes available nowadays, I like to mix varieties for their contrasting flavors, textures and colors. This combination of red potatoes and Yukon Gold is an easy-to-make and great-tasting accompaniment to any meal."

Complete the menu with a salad of romaine, fresh dill and a lemon vinaigrette. St. George — a slightly spicy dry red wine from Greek vintner George Skouras — is nice with the fish; Pinot Noir would also work well.

This recipe originally accompanied Braised Beef Short Ribs with Root Vegetable Ragout.

This is my favorite mashed potato recipe. These mashed potatoes taste as if they contain a great deal more fat than they do. I use buttermilk to mash the potatoes because it has a natural creaminess yet is far lower in fat than milk or cream, and I add a small amount of butter at the end, only after the potatoes have absorbed the liquid. The butter stays on the surface of the potatoes, its flavor readily discernible, imparting a truly rich finish. Be sure to use fine-textured, thin-skinned potatoes like Yellow Finns or Yukon Golds, which become extremely creamy when mashed. If made with baking potatoes, the result will be grainy and watery.