Potatoes play supporting role in feast

The centerpiece of the family Thanksgiving feast is most often the legendary turkey. Almost as important on most tables, however, are the beloved side dishes we look forward to as much as the main event.

Potatoes are a favorite choice to play this essential supporting role, sometimes in classic mashed form, sometimes in tasty alternative guise.

Some of those alternatives are very easy to make.

Deanne Wilkins of Idaho Falls, Idaho, says she often prepares her savory recipe for garlic potatoes, a layered potato loaf, on an outdoor grill at the family’s country home.

Diane Watt of Pocatello, Idaho, has a recipe for a shredded potato casserole. She recommends not adding the half-and-half cream until the potatoes are ready to go into the oven.

Here are recipes for festive potato dishes from Wilkins and Watt, both home cooks who have had plenty of experience as wives of leaders in the Idaho potato industry.

Garlic Potatoes

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3 medium (6 to 8 ounces each) potatoes, well scrubbed

Cooking spray

Pepper to taste

When purchasing potatoes, look for clean, smooth, firm-textured skin that has no cuts, bruises or discoloration.¢ Store potatoes in a cool, dry place. Never store in refrigerator.¢ Don’t wash potatoes until just before you use them. Washing them before storing will shorten storage life.¢ When baking a potato, never wrap in foil – this will steam the potato.¢ Potatoes have plenty of nutrients, but are practically fat free.

1/2 stick butter (1/4 cup)

1 medium onion, chopped (about 3/4 cup)

1 teaspoon garlic salt

Preheat oven to 400 degrees. Spray a loaf pan or small casserole with cooking spray. Slice potatoes, with skins on, into pan or dish. Season with pepper.

In a small saucepan, over medium heat, saute butter with chopped onion and garlic salt for 5 minutes, or until onions are soft. Pour onion mixture over the potatoes.

Cover pan with foil and bake for 35 to 40 minutes. Or, place pan on a medium-hot grill for 20 to 25 minutes.

Makes 4 servings.

Nutrition information per serving: 275 calories, 12 grams fat, 31 milligrams cholesterol, 576 milligrams sodium, 4 grams protein, 40 grams carbohydrates.

Shredded Potato Casserole

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8 medium (6 to 8 ounces each) potatoes, washed

2 cups shredded Cheddar cheese

1/2 cup minced onion

Salt and pepper to taste

Cooking spray

1 1/2 to 2 cups half-and-half cream

Place potatoes, with skins on, in a large stockpot; fill pot with water to cover potatoes. Bring to boiling, reduce heat to medium and cook about 15 minutes, or until potatoes are just barely tender (not soft). Drain and let potatoes sit with the cover on the pot while mixing the other ingredients.

Preheat oven to 350 degrees. In a large mixing bowl, combine cheese, onion, salt and pepper. Shred potatoes into bowl and stir gently to combine.

Spray a large casserole dish with cooking spray; transfer potato mixture to dish. Pour half-and-half over mixture to cover, but do not saturate potatoes with cream; bake for 30 to 45 minutes, or until golden-brown and gently crisp on top.

Makes 10 servings.

Nutrition information per serving: 295 calories, 13 grams fat, 41 milligrams cholesterol, 273 milligrams sodium, 10 grams protein, 35 grams carbohydrates.