Book: “Simply Fresh: Casual Dining at Home” by Jeff Morgan (206 pages, $25, published by Andrews McMeel).

About the book: Veteran cookbook author and winemaker Jeff Morgan has put together more than 100 recipes inspired by the Ruby Tuesday’s restaurant chain’s brunch, lunch, dinner and dessert menus. The chain’s mission is to avoid ingredients “that can have a negative impact on our bodies or the environment,” he wrote.

In their own words: “The title, ‘Simply Fresh,’ says a lot about what’s in these pages. The recipes are uncomplicated and generally feature ingredients that are budget friendly. And every dish is rooted in the kind of fresh, whole food used in the restaurants.” — Jeff Morgan

What you get: A variety of recipes intended to appeal to a wide range of palates, many with color photographs. Chapters are divided into drinks (Ruby Tuesday’s best-sellers along with bartending tips); appetizers and side dishes; brunch; salads and soups; pasta; seafood, beef, pork and poultry; and desserts. A bonus are recipes and techniques on basics, such as whipped cream, toasting nuts and seeds, chicken stock and mayonnaise four ways.

What we made:

WHITE CHEDDAR MASHED POTATOES

3 pounds white new potatoes, unpeeled, quartered

½ cup extra-virgin olive oil, plus additional for drizzling

½ teaspoon salt, plus additional for seasoning

2 tablespoons unsalted butter, at room temperature

½ pound aged white cheddar cheese, grated (about 2 cups)

Freshly ground black pepper

In a large pot, combine the potatoes with cold water to cover and bring to a boil over high heat. Decrease the heat to medium and cook for 10 to 12 minutes, until tender.

Drain the potatoes in a colander and return them to the pot. Add ¼ cup of the olive oil and mash with a potato masher until incorporated. Add the remaining ¼ cup olive oil and continue to mash until fairly smooth. (Don’t worry if they are slightly lumpy.) Add the ½ teaspoon salt and the butter and mash until the butter melts. Add half of the cheese and mash to mix well. Add the rest of the cheese and continue to mash until the cheese is thoroughly combined. Tasted and adjust the seasoning with salt.

Transfer the potatoes to a serving bowl, drizzle a small amount of olive oil over the top, and garnish with pepper. Pass additional olive oil and pepper at the table for diners to add as desired. Or, cover to keep warm and set aside for up to 30 minutes before serving, then serve as described.

Our assessments: This dish got a thumb’s-up from everyone who tried it. One taster “could have eaten a plate of it.” Another said, “Those are creamy and decadent. The cheddar flavor doesn’t dominate … . If this is a holiday-themed piece, I’d point out that these potatoes would work best by themselves — turkey gravy poured over them would truly be overkill.”

Variations: Add a teaspoon of minced garlic or up to a tablespoon of horseradish for extra spike. For leftovers, toss in a chopped boiled egg, a little diced celery and onion, several tablespoons of pickle relish, a tad of mustard and enough mayo to hold it together for Quick Potato Salad.