"This is my go-to recipe with a few modifications: Add a bay leaf and freshly grated nutmeg to the cream while it is heating. Always add butter to the potatos before the cream. I also add a little white truffle oil which gives it some more depth of flavor and people often comment, "Mmm, what's in this?" I also use a food mill to break down the cook""

"This is my go-to recipe with a few modifications: Add a bay leaf and freshly grated nutmeg to the cream while it is heating. Always add butter to the potatos before the cream. I also add a little white truffle oil which gives it some more depth of flavor and people often comment, "Mmm, what's in this?" I also use a food mill to break down the cook""

"My store was out of quinoa so I used farro instead with good results. I used half the amount of grains that the recipe suggested but stayed pretty close to the amount of veggies. Sauted some shrimp with garlic and olive oil to put on top to make it more of a light entree. My guest kept raving about how much she loved it and I'm pleased with how he"

"I could not find a hock end but followed all of the other instructions with what I had. I was told by my boyfriend (at the time) that it was the best ham he ever had and "Don't tell my mom I said that!" The results were well worth the effort.

"I grated some freshly grated nutmeg into the cream while it was heating up and attempted to shave some fresh truffle into it. (By truffle, I mean the the thing that grows in the ground, not the chocolate!) After I passed the potatoes through the food mill, I drizzled a little bit of truffle flavored olive oil over the hot potatoes. When I added the butter and cream, I made sure to put the butter first, because the butter coats the starch molecules and prevents the cream from making the potatoes soggy, according to an America's Test Kitche episode I've seen. (Sorry Food Network, Yes I cheated on you.) Next time, I may try adding a bay leaf to the cream while it heats. Also, Wegman's was out of Yukon so I used Russets.