HOMEMADE POTATOES SALAD RECIPES

Steps:

• Scrub then dice potatoes, making sure they are similar in size. (We often leave the skin on the potatoes, but it is completely up to you).
• Drop potatoes in a large saucepan, add a tablespoon of salt and cover with water. Bring to a boil over medium-high heat then reduce to a low simmer. Cook until the potatoes fall apart when pierced with a fork, 15 to 20 minutes.
• Heat the milk or chicken stock, and the butter until warm and the butter has melted. Drain then return the potatoes to the saucepan and cover with a clean dishtowel. Leave them for about 5 minutes to absorb excess steam that can make mashed potatoes watery.
• Pour in the warm butter mixture then mash the potatoes until creamy. (Don’t worry if the potatoes seem a bit thin at first, they absorb the liquid after a minute or two). Stir in the pepper and splash of cream or sour cream (if using).
• Taste for seasoning and adjust with additional salt and pepper. Let stand for 5 minutes so that the potatoes thicken, and then serve.

Steps:

• Preheat oven to 375° and butter a large baking dish. Slice potatoes 1/4" thick and place in water to keep from browning. In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 1 minute. Add cream, milk, thyme, nutmeg, salt, and red pepper flakes. Bring to a boil and reduce heat to low. Let simmer 10 minutes. Remove from heat. Layer a third of potatoes, slightly overlapping, in prepared dish then pour a third of cream mixture over potatoes. Repeat with remaining potatoes and cream to make two more layers. Sprinkle Gruyère over top. Cover with foil and bake for 45 minutes. Uncover, sprinkle with Parmesan and continue baking until potatoes are tender and top is golden, 15 to 20 minutes. Let sit for 10 minutes before serving.