A yummy topping for your baked potatoes, or anything that needs a savory sauce! All three sauces are meant to be served on each potato. Yield really depends on if slather your spuds in the savory sauces or if you daintily dab on the delious sauces.
This is originally a Betty Crocker recipe, from one of those little booklets you can get at the supermarket checkout. It's a refreshing twist on the old potato salad. Cook time does not include chill time.
I have been eating potato kugel all my life - take it from me, this one is the absolute best. It's from the "Kosher Palette Cookbook" it is crispy on the outside and creamy and, well, 'lacy' on the inside. It freezes very well so I usually double the recipe. Enjoy!
The roasted garlic variation will work well. Roasting really mellows the garlic flavour so use more if you are a garlic lover. For a really intense garlic flavour use raw garlic pushed through a garlic press. The flavour will be very different; use only one or two fat cloves. Unless you like gluey potatoes, don't use a food processor or electric mixer. I would leave out the nutmeg and use the buttermilk with the garlic variation. I particularly like the roasted garlic or celeriac variation as a topping for Shepherd's or Cottage Pie.
This is a dish my family and friends ask me to bring to potluck/cook-outs! NEVER any left to bring home! (my sister brings a bowl to take what MIGHT be left) Taste great hot out of the oven or "room temperature"