Winter might soon be over, but that doesn’t mean the cold months are long gone. In fact, even though spring arrives in less than three weeks, most of us are still seeking the warmth of a cozy home and tasty comfort food.

Enter potatoes and pâté.

Perhaps the ultimate comfort food, potatoes can be paired with pâté to create the perfect meal when seeking solace from the low temperatures. Here, we highlight several recipes that are sure to bring a pleasant twist to staples of your winter (meets-spring) diet.

Mashed Potatoes with Truffle Mousse

What you need:
1 1/2 lb Yukon gold potatoes, peeled and quartered
1/2 teaspoon salt
4 tablespoons heavy cream
2 tablespoons butter
1 tablespoon milk
Salt and pepper to taste
3 tablespoons Alexian Truffle Mousse

Place the peeled and cut potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add half a teaspoon of salt to the water. Turn the heat on up high, and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through them with a fork.

While the potatoes are cooking, melt the butter and warm the cream. You can heat them together in a pan on the stove or in the microwave. When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl. Pour the heated cream and melted butter over the potatoes. Then use a potato masher or strong wooden spoon to beat further. Add milk and Truffle Mousse and beat until the mashed potatoes are smooth. Don’t over-beat the potatoes lest they become gluey. Add salt and pepper to taste.

Baked Potato with Chicken and Veal Pâté

You will need:
Large russet potatoes
Canola oil to coat
Optional toppings, such as butter, sour cream, shredded cheddar and/or scallions
Alexian Black Peppercorn Mousse

Heat oven to 350 degrees and position racks in top and bottom thirds. Wash and dry the potatoes, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Coat the potatoes lightly with oil. Sprinkle with kosher salt and place potato directly on the rack in the middle of the oven. Place a baking sheet on the lower rack to catch any drippings.

Bake 1 hour or until skin feels crisp but the flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam. Add toppings if using (optional). Place a tablespoon or two of mousse on top of each potato.

Scalloped Potatoes with Pâté

You will need:
4 cups thinly sliced potatoes (Yukon Gold or Russet)
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 1/2 cups grated sharp Cheddar cheese, divided
Paprika to taste
Alexian Grand Marnier Pâté

Preheat oven to 350 degrees. Grease a 1.5-quart baking dish (8×8 or 9×9 inch baking dish will work). In a small saucepan, melt butter and stir in flour. Whisk in the milk and season with salt and cayenne. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.

Reduce heat and stir in 1 cup of the cheddar cheese. Place half of the sliced potatoes in the baking dish. Pour half of the cheese sauce over potatoes. Place thin slices of the pâté on top of the cheese. Repeat with the second layer of potatoes and cheese sauce. Sprinkle the remaining 1/2 cup of cheddar cheese on top and dust with paprika for color. Bake uncovered for about 1 hour at 350 degrees.