Sweet Potato GnocchiSorry tubers, but I've never been a fan. I do have fond memories of growing potatoes as a kid, especially the harvesting (i.e. digging in the dirt) part. I just don't like eating them. I think it's a texture issue--they are too mushy and starchy. This attribute makes potatoes a great ingredient to use in soups, sauces (potato starch is a good thickening agent), and of course dumplings.
Besides using potatoes to make pie, I love making gnocchi. Gnocchi are actually a bit challenging to make. You have to add enough flour and knead them enough so that they don't fall apart when you cook them. Yet, if you add too much flour or over knead them, you get lead sinkers instead of light, fluffy dumplings. My advice is don't be afraid to get up close and personal with the dough. It should be somewhat moist, but not too sticky. Knead it to activate the gluten, but remember, you aren't making bread!
Duo of Gnocchi with Roasted Red Pepper Pesto and Blue Cheese Sauce
Gnocchi are great vessels for delicious sauces. I made two different sauces--roasted red pepper pesto and a blue cheese sauce--for my sweet potato gnocchi. It was delicious.
So maybe I don't hate potatoes. I just strongly dislike them.