Directions:

In a piece of aluminum foil approximately 24” long, drizzle a layer of olive oil. Place the rest of the ingredients onto the foil on top of the oil. Wrap the foil to make a packet, folding the edges over. Grill for 20 minutes (or until potatoes are done), turning once.

Vegetarian Garlic Mashed Potatoes
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Ingredients:

Directions:

Place the garlic cloves (unpeeled) in a pie pan and bake at 450º degrees for 25 – 30 minutes or until cloves are soft. Remove the pie pan from the oven and set aside to cool. Meanwhile, in a large pot, place the potatoes, cover them with water and cook over medium heat for 20 minutes or until tender. Drain the potatoes, saving the cooking liquid for use in the mashed potatoes. Return potatoes to a large pot and set aside 5 minutes to dry. Using your fingers, squeeze the cloves of garlic from their skins, and place them in a small bowl. Using a fork, mash the cloves of garlic to form a paste. Add the mashed garlic, soy milk, salt and pepper and whip the potatoes until smooth. Add a little of the reserved potato cooking liquid, if needed, to achieve a creamy consistency. Taste and adjust seasonings as needed. Transfer the mashed potatoes to a large bowl, sprinkle with the snipped chives and a little paprika before serving.

Aloo Saag
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Ingredients:

Directions:

Wash the spinach well and drain. Toss them in a pot along with ½ cup of water. Heat on high for two minutes, stirring until the water starts to steam and the bottom leaves begin to wilt. Stir, cover, lower temp and cook for about 6 minutes, until just tender and drain. Puree until smooth in a blender or food processor. Concurrently, toss diced potatoes in a pot with water to cover and bring to a boil. Add /1/2 tsp. of salt. Cook the potatoes until tender, drain. Cut off the root ends of the garlic cloves and press out of their papery skin. Peel and finely mince the onion as well. Heat up 3 tablespoons of water in a good sized sauté pan. Cook the garlic and onion over a medium heat until soft, adding more water if necessary. Stir in the turmeric and cook for a couple minutes more. Toss the spinach puree and potatoes and stir well. Add the milk, salt, garam masala and a sprinkling of crushed red pepper to taste. Heat on low for a few minutes to let the flavors blend.

Cajun Potatoes
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Ingredients:

Creole Seasoning:

Directions:

Dice potatoes, add other ingredients, mix, cover and bake for 1 ½ to 2 ½ hours at 375º F.

Vichyssoise
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Ingredients:

Directions:

Spray pot with spray oil. Cook leeks and onion over low heat, stirring occasionally. Add potatoes with the water and salt. Simmer covered for 20 minutes or until potatoes are tender. Add milk and bring to a boil stirring occasionally. In a food processor, puree the mixture in batches and strain through a very fine sieve into a bowl. Stir in the evaporated milk and white pepper and chill. Serve cold.

Southwest Potato Salad
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Ingredients:

Directions:

In a large pot, boil potatoes in water until tender. Drain and place in large bowl. Add corn, tomato, scallions, salsa and lime juice. Add cilantro as a garnish and a pepper to taste. Mix gently and serve at once.