41. Tapenade Mix 3 tablespoons tapenade with 1 tablespoon finely chopped parsley. Spoon onto baked new potatoes and top with sliced cherry tomatoes.
42. Apple-Cheddar Cook 2 diced peeled apples in butter until tender. Spoon onto baked sweet potatoes, top with shredded cheddar and broil to melt. Top with crumbled cooked bacon.
43. Caviar Mix 1/4 cup each creme fraiche and caviar; add some chopped chives and lemon zest. Spoon onto baked new potatoes.
44. Duchess Scoop the flesh out of 10 fingerlings; mash well with 1/3 cup cream, 1 beaten egg, salt, pepper and nutmeg. Pipe into the skins; bake at 400 degrees F until golden.
45. Piquillo Saute 2 minced garlic cloves and 1/4 cup minced piquillo peppers in olive oil. Add 1/4 cup cream; cook 2 minutes, then puree. Make Duchess Potatoes (No. 44), replacing the cream with the puree and omitting the nutmeg.
46. Dill Butter Mash 1 stick soft butter with salt and 1/2 cup chopped dill. Spoon onto baked potatoes and mash into the flesh.
47. Curry Butter Toast 1 tablespoon curry powder in a skillet. Mash with 1 stick soft butter, the zest of 1 lime, and salt. Spoon onto baked potatoes and mash into the flesh.
48. Anchovy Butter Mash 4 anchovies, 1 tablespoon chopped parsley and 1 stick soft butter. Spoon onto baked potatoes and mash into the flesh.
49. Miso Butter Mash 1 tablespoon miso, 2 chopped scallions and 1 stick soft butter. Spoon onto baked potatoes and mash into the flesh.
50. Paprika Butter Mash 1 stick soft butter with salt and 2 teaspoons each paprika and ground caraway. Spoon onto baked potatoes and mash into the flesh.
Photographs by Kana Okada
