Potato

Called Upper Peninsula Pasties, the original crusts, made with barley flour and little fat, were tough enough to survive a day in the copper mines. Boston-based pastry chef Greg Case has devised this more tender version. Active time: 1 hr Start to finish: 2 1/4 hr

Can be prepared in 45 minutes or less.

Simmering the yams fills them with flavor and yields a lovely coating.

These potatoes are at their best when browned just before serving.

Adding potatoes to the puree reduces the amount of cream needed to give this soup its thick, creamy texture.

These innovative latkes are great as a first course, side dish or entrée. Complement them with chutney and yogurt.

Mashed potatoes give this spectacular bread a moist texture.

In France puréed potatoes are mixed with a local cow's-milk cheese known as Tomme Fraîche de Cantal. We've substituted fresh mozzarella — widely available in the States — to give the dish a similar consistency.