Comfort food: 2 potato side dishes

Potatoes are the perfect side for any dish, whether it be a quick weekday dinner or a Sunday roast. Your family is sure to love the recipes below.

Here's a refreshing change of pace. Eggs and cream whipped into mashed potatoes lighten the texture and cause the spuds to puff up in the oven. Two forms of almond give the potatoes a nutty taste.

Preparation time: 15 minutes

Cooking time: 40 minutes 

Serves 6

• 725-750 g (1 1/2 lb) potatoes, peeled and quartered
• 1 small onion, chopped
• 30 g (2 tbsp) unsalted butter or margarine
• 2 eggs
• 175 ml (3/4 c) whipping cream, warmed
• 110-125 ml (1/2 c) ground almonds
• 2 g (1/2 tsp) teaspoon salt
• Dash of ground nutmeg
• 110-125 g (1/2 c) shredded cheddar cheese
• 50 ml (1/4 c) slivered almonds1. Preheat the oven to 200°C (400°F). Grease a medium size baking dish.
  2. In a large saucepan, boil the potatoes until tender, about 15 minutes. Drain and place in a large bowl.
  3. In a medium nonstick skillet, sauté the onion in the butter or margarine until tender, about four minutes. Add to the potatoes.
  4. Using an electric mixer, mash the potatoes on medium-low speed for one minute. Beat in the eggs, one at a time, on low speed until smooth, one minute longer. Beat in the cream (the mixture will be thin), then beat in the ground almonds, salt and nutmeg.
  5. Spoon the potatoes into the baking dish. Sprinkle with the cheese and slivered almonds. Bake, uncovered, until golden brown, about 20 minutes.

To dress up mashed potatoes, mix in a little chopped fresh thyme and top the mash with beautifully browned sautéed onions. Bits of crumbled, crisply cooked bacon make it even better.

Preparation time: 20 minutes

Cooking time: 20 minutes 

Serves 6

• 3 g (3/4 tsp) salt, divided
• 725-750 g (1 1/2 lb) russet or Eastern potatoes, peeled
• 75 ml (1/3 c) milk, warmed
• 50 g (1/4 c) unsalted butter, cut into pieces
• Pinch of freshly ground black pepper
• 2 scallions (green parts only), very thinly sliced
• 110 g (4 oz) bacon, coarsely chopped
• 1 small red onion, chopped
• 5 g (1 tsp) chopped fresh thyme1. Half-fill a medium saucepan with water; add one gram (1/4 teaspoon) salt and bring to a boil over high heat.
  2. Meanwhile, cut each potato into eight pieces. Add to the boiling water, reduce the heat to medium, and simmer until the potatoes are tender, about 10 minutes. Drain. Shake the potatoes in the pan over low heat until dry. Remove from heat, cover and keep warm.
  3. Heat the milk and butter in a small saucepan over medium heat until the butter has melted and the milk is hot and begins to bubble (do not boil), about three minutes. Pour over the potatoes.
  4. Add the pepper and the remaining two grams (1/2 teaspoon) salt and mash to a chunky puree with a potato masher (do not use an electric mixer or food processor). Stir in the scallions, cover and keep hot.
  5. Meanwhile, sauté the bacon and onion in a medium nonstick skillet over medium-high heat until the bacon is crisp and the onions are browned, about seven minutes. Stir in the thyme.
  6. Transfer the potatoes to a serving bowl and top with the bacon-onion mixture.

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