Yukon Gold Potato

This was inspired by a dish created by Alex Padilla, sous chef at Boulevard, the San Francisco restaurant owned by Aidells's wife.

This recipe calls for a standard glass baking dish, but any oven-to-table dish can be used.

If you're making these potatoes to serve with the roast goose , the optimal time to begin boiling them is immediately after the oven temperature is reduced on the roasting bird. As soon as the goose is removed from the oven, increase the oven temperature and roast the potatoes while making the sauce for the goose. If you're not roasting a goose but would like to make the potatoes anyway, you can use store-bought duck fat instead of goose fat.

This recipe can be prepared in 45 minutes or less.

Pears add sweetness and texture to these mashed potatoes. Also serve sautéed summer squash to round out the main course.

An infant version of vichyssoise, this is for the nine-month-old — and older — baby with a discriminating palate. It can be served warm or at room temperature.

Onions, olives, basil and lemon accent this unusual combination from Un Grand Café in Chicago, Illinois. If you cannot find Yukon Gold potatoes, regular white-skinned potatoes will do nicely.

Extra milk makes these potatoes silky-smooth, and truffle oil adds luxurious flavor.

Parsley puree and green onions give this dish its vibrant — and appropriate — color.

The sweet crispiness of the apples and the tang of vinegar give this potato salad a special lift. It's named after Normandy, famous for its apples and for its apple brandy, Calvados.

This recipe can be prepared in 45 minutes or less.

Both fresh fennel and fennel seeds flavor this creamy mash of Yukon Golds. It can be made eight hours ahead and rewarmed.