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OK, so I promised two potato recipes this week, right? Right. Well, I’m not going to blab on too long because with the amount of new potatoes coming in, it’s no secret you people need these recipes. And fast.

We’re swimming in potatoes between our CSA and our garden. I love spuds and all, but man, there are just SO MANY of them!

This week at the CSA, we had a choice and ended up not picking spuds, just because we have so many waiting for us in their own garden bed. Instead, this week we picked up honey, pesto, kale, yellow squash, sweet corn and green beans. Quite the haul, even without a bag of potatoes.

So, the potato recipes I’m sharing were made within the last two weeks, both using local potatoes from Rolling Prairie. New potatoes are very versatile, so one dish was a cold salad and the other was a more hearty hot dish. New potatoes also happen to be adorable, so the kiddo was quite happy helping us clean them, as you can see from the picture above.

And cleaning them also meant he was much more interested in eating them, as evidenced by the picture I previewed last week — the kiddo leaning in for a big bite of broccoli mashed potatoes with cheese:

http://www.lawrence.com/users/shenning/photos/2011/jul/12/217013/

And honestly, he usually ignores broccoli, even when it’s this pretty and local, so score one for the parents on the broccoli front! (Even if we did cover it in cheese and potatoes.)

http://www.lawrence.com/users/shenning/photos/2011/jul/12/217014/

Broccoli Mashed Potatoes with Cheese (adapted from “Appetite for Reduction” by Isa Chandra Moskowitz)

1 1/2 pounds new potatoes, scrubbed

1 pound broccoli, cut into florets

1 tablespoon olive oil

2 to 4 tablespoons vegetable broth

1/2 teaspoon salt

Several pinches freshly ground black pepper

Handful grated cheese (we used Alma colby jack, but probably any cheese would do)

Place the potatoes in a 4-quart pot in enough cold water to submerge them, making sure there are about 4 inches of extra water on top for when you add the broccoli. Bring the potatoes to a boil. Once boiling, add the broccoli and lower the heat to a simmer. Let simmer for about 15 minutes, until the potatoes and broccoli are tender.

Drain them in a colander, return them to the pot, and use a potato masher to mash them a bit. Add the olive oil, 2 tablespoons of broth, and the salt and pepper, and mash a bit more. Use a fork to make sure all the seasonings are mixed well. If needed, add another 2 tablespoons of broth. Add cheese, if using, and taste for salt. Serve warm.

Summer Potato Salad (adapted from www.allrecipes.com)

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1 3/4 pounds potatoes, peeled and diced

3 eggs

5 tablespoons lemon juice

4 tablespoons olive oil

1 teaspoon sugar

1 teaspoon salt, or to taste

1 1/2 teaspoons Worcestershire sauce

1 teaspoon mustard powder

1/4 teaspoon freshly ground black pepper

8 tablespoons mayonnaise

4 green onions, chopped

2 stalks celery, chopped

Handful chopped fresh parsley

Bring a large pot of salted water to the boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain and transfer to a large bowl.

Place eggs in a saucepan and cover completely with cold water. Bring water to the boil. Cover, remove from heat and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and cool. Peel, chop and add to potatoes.

In a small bowl, combine lemon juice, oil, sugar, salt, Worcestershire sauce, mustard and black pepper; mix well. Blend in mayonnaise. Pour lemon dressing over potatoes and stir to coat.

Mix in spring onions, celery and parsley. Refrigerate for at least 2 hours before serving to allow flavors to meld.