CELERIAC MASH

3 cups 1/2-inch dice peeled celeriac (celery root; from about one 18-ounce celeriac)
1 12-ounce russet potato, peeled, cut into 1 1/2-inch chunks (about 2 1/2 cups)
1/4 cup cream or milk
2 tablespoons (1/4 stick) butter or olive oil

Cook celeriac in large saucepan of boiling salted water 15 minutes. Add potato and boil until celeriac and potato are very tender, about 15 minutes longer. Drain. Return to same saucepan; stir over medium-high heat until any excess liquid in pan evaporates, about 2 minutes. Add cream and butter; mash until mixture is almost smooth. Season to taste with salt and pepper.

COLLARD POTATO SALAD WITH MUSTARD DRESSING

2 pounds small red potatoes, scrubbed
1 pound collards, coarse stems discarded and the leaves washed well and cut into 1-inch pieces
2 tablespoons Dijon-style mustard
2 tablespoons red-wine vinegar
1/3 cup olive oil
6 slices of lean bacon, cooked until crisp, drained, and crumbled (optional)
3 tablespoons thinly sliced scallion 

In a kettle combine the potatoes with enough water to cover them by 2 inches, bring the water to a boil, and simmer the potatoes 15 to 20 minutes, or until they are tender. Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and in the reserved cooking liquid boil the collards, stirring occasionally, for 10 minutes. Drain the collards in a sieve, refresh them under cold water, and squeeze them dry in a kitchen towel. In a bowl whisk together the mustard, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it emulsified. Quarter the potatoes and add them to the dressing. Add the collards, pulling them apart to separate the leaves, the bacon, and the scallion and toss the salad well.

FENNEL MASHED POTATOES

2 1/2 pounds boiling potatoes
1 1/2 pounds fennel bulbs including fronds (about 2 medium)
1 cup whole milk
2 teaspoons extra-virgin olive oil 

Peel and quarter potatoes. In a kettle cover potatoes with salted cold water by 2 inches and simmer until very tender, about 30 minutes. While potatoes are simmering, trim fennel stalks flush with bulbs, reserving fronds and discarding stalks. Halve bulb and discard core. Cut bulbs into 1/4-inch-thick slices. Chop reserved fronds and in a large saucepan poach sliced fennel and three fourths fronds in milk at a bare simmer, covered, until very tender, about 30 minutes. Drain potatoes in a colander and transfer to a large bowl. In a blender (or using hand-held whizzer) purée fennel mixture until smooth (use caution when blending hot liquids). Add fennel purée to potatoes and mash with a potato masher. Season potatoes with salt and pepper. Potatoes may be made 1 day ahead and chilled, covered. Reheat potatoes, covered, in a 350°F. oven about 30 minutes. Serve potatoes drizzled with oil and sprinkled with remaining fennel fronds.

Fingerling Potato & Shallot Homefries

1 pound fingerling potatoes

salt
olive oil
2 large shallots, diced

Place the potatoes in a pot, cover them with water and season the water abundantly with salt. Bring to a boil and cook the potatoes until a fork slides in and out of them easily. Drain potatoes and cool.

Coat a large saute pan generously with olive oil. Add the shallots, season with salt and bring the pan to a medium high heat. Saute for 7 to 8 minutes or until the shallots are soft.

Slice each fingerling potato into 1/4" rounds. Add to the pan, toss with shallots and cook until potatoes are lightly browned. Season with salt and pepper.

LEEK AND POTATO SOUP

3 tablespoons butter
3 large leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 4 1/2 cups)
4 medium potatoes (about 18 ounces total), peeled, diced
4 1/2 cups (or more) chicken stock or vegetable broth
2 tablespoons chopped fresh chives 

Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add 4 1/2 cups stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes. Puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Garnish with chives and serve.