BUTTERY MASHED POTATOES
These creamy, buttery mashed potatoes use simple ingredients. The tricks are to use Yukon Gold potatoes and then to warm the cream and butter before adding them to the potatoes. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Meanwhile, in a small saucepan, heat cream, butter, salt and pepper until butter is melted. , Drain potatoes; return to pan. Mash potatoes, gradually adding enough cream mixture to reach desired consistency.
Nutrition Facts : Calories 438 calories, Fat 25g fat (16g saturated fat), Cholesterol 71mg cholesterol, Sodium 534mg sodium, Carbohydrate 50g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.
TWICE BAKED POTATOES
For a special dinner side, load these Twice-Baked Potatoes from Food Network Kitchen with butter, sour cream and cheese.
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
- Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.
- Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.
- Copyright 2001 Television Food Network, G.P. All rights reserved
EASY SCALLOPED POTATOES
This scalloped potato and cheese dish is always a winner!
Provided by sal
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h25m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
- Layer the bottom the casserole dish with potatoes. Cover the potatoes with a layer of cheese, followed by a light dusting of flour, salt and pepper. Repeat the layering process until all of the ingredients are used up. Pour milk over the entire casserole. Cover with aluminum foil.
- Bake in the preheated oven until the potatoes are tender, about 45 minutes. Remove foil and return to oven; bake until cheese is bubbly and beginning to brown.
Nutrition Facts : Calories 522.9 calories, Carbohydrate 72.6 g, Cholesterol 52.7 mg, Fat 16.9 g, Fiber 8.3 g, Protein 21.6 g, SaturatedFat 10.6 g, Sodium 343.3 mg, Sugar 4.7 g
THE ALL TIME FAVORITE DUTCH OVEN POTATOES
Utah is the KING of Dutch Oven Cooking! Allen was a friend of my fathers in Hurricane, so I borrowed his award winning recipe for Dutch Oven Potatoes. A Dutch Oven Dinner is NOT complete w/o having these potatoes served with along with what ever is being eaten! Figure out how big a dutch oven you need for the amount of people you are going to be serving. If you are new to this type of cooking, do some in your own back yard until you have the amount of coals right. Remember - more coals, the hotter it gets in there. I've had to endure many burnt potatoes before!! The onions will burn readily! : Allen Heaton (Hurricane Heritage Cookbook) If you would like a copy of this cookbook, contact the Hurricane Heritage Center in Hurricane, Ut. Maybe they can scare up a copy or two!
Provided by Shepardess
Categories Potato
Time 35m
Yield 1 1/2 cups per person, 10 serving(s)
Number Of Ingredients 5
Steps:
- Keep potatoes covered with salt water until ready to use or they turn dark and loose much of their appeal.
- Place bacon in the bottom of the dutch oven, enough to make 1/8 inch in oven. Brown bacon in preheated oven with or without the lid on; If it's windy, or many people moving around - it's safer with the lid on.
- Add onions, and cook until transparent.
- Place potatoes in oven a layer at a time, seasoning as you go - Go easy on the salt because of the bacon.
- When all potatoes are in stir thoroughly so seasoning and bacon and grease are well distributed throughout.
- Place lid on oven and cover with coals.
- Beginners be careful, and inspect often - Some cooks say stir at each inspection, thus insuring the bottom isn't burning - Personally, I think this results in broken and mushy potatoes. I, after the initial stirring, leave them alone - If I'm doubtful about the bottom, I take a spatula or spoon and slip under the potatoes and lift enough to.
- check the progress then slip spatula out, leaving potatoes disturbed as little as possible by sampling frequently you can announce when done. (usually around 20 minutes).
- *my advice - go easy with the coals when you are beginning. Keep them well dispensed on the bottom of the oven and the top. Use your "tool" to turn the dutch oven around on the coals often and move the top around a bit to keep the temperature inside even*.
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