Mashed Potato Trio

For dramatically different versions of the classic mashed potato with lots of color and eye appeal to capture attention, try our Cabernet, Yukon Gold, and Wasabi potato variations. Courtesy www.idahopotato.com

Idaho Cabernet Mashed Potatoes with Mini Beef Filet

1. Bring potatoes to boil in pot of salted water; cook until fork-tender. Drain well. Reserve.
2. In pan over low heat, bring heavy cream to simmer.
3. Mash cooked potatoes. Combine with heavy cream. Add butter; season with salt and white pepper. Combine 1/4 cup of cabernet reduction with mash.
4. Place mash in serving vessels; garnish each portion with beef filet and crumbled blue cheese. Drizzle 1 tablespoon remaining cabernet reduction over each portion.

1. Combine all ingredients in saucepan.
2. Cook over low heat, stirring occasionally, until reduced by half, 10 to 15 minutes. Strain.

1. Bring potatoes to boil in pot of salted water; cook until fork-tender. Drain well. Reserve.
2. In pan over low heat, bring heavy cream to simmer.
3. Mash cooked potatoes. Combine with heavy cream. Add butter; season with salt and pepper.
4. Saute mushrooms in olive oil until tender. Add shallot and sherry. Reduce until all liquid has evaporated, 2 to 3 minutes. Season with salt and pepper.
5. Combine mushrooms with mashed potatoes. Gently fold in Gorgonzola. Place in serving vessels; garnish with roasted portobello slices and crispy pancetta.

1. Bring potatoes to boil in pot of salted water; cook until fork-tender. Drain well. Reserve.
2. In separate pan over low heat, bring heavy cream and saffron to simmer. Turn off heat; rest mixture for 5 to 10 minutes to infuse saffron into cream.
3. Mash cooked potatoes. Combine with saffron-infused cream. Blend in butter and wasabi paste. Add white pepper. Season with salt.
4. Place mash in serving vessels; garnish each with scallop, drizzle of basil oil and fried basil leaf.