Buttery Creamed Potatoes Food

BUTTERY ROASTED CRUSHED POTATOES

Steps:

• Preheat oven to 375°F.
• Place potatoes in a large pot, and fill pot with enough hot water to cover potatoes.
• Bring to a boil over high heat. Add salt and boil for 15-20 minutes or until potatoes are fork-tender.
• Once tender, drain water from potatoes. Set aside to cool slightly.
• Place butter in a 9 x 13 inch baking dish and place in oven for 1 minute or until butter is melted. Remove from oven and stir in pepper, garlic powder and onion powder.
• Using the curved back side of a fork and a cutting board, gently press potatoes to "crush" them. The "crushed" potatoes should break open but not apart too much.
• Gently dredge both sides of each crushed potato in butter mixture in pan and arrange in one layer.
• Roast for 15-20 minutes or until crisp and golden brown.

BUTTER POTATOES

Steps:

• Peel and dice potatoes, arrange in a pan or on a sheet of tin foil. Season with salt and pepper. Place butter on top.
• Put potatoes on grill or in the oven at 375 degrees F (190 degrees C). Mix around so they get all buttery and don't burn. Cook until potatoes are soft.

CREAMY MASHED POTATOES

Steps:

• Bring a large saucepan of water to the boil. Add the potatoes and boil for about 15 mins or until tender. Transfer to a colander and drain well, then return to the pan and set over a very low heat for 2 mins to dry completely.
• Heat the milk and butter in a small pan, then pour over the potatoes. Remove from the heat, then mash potatoes using an electric hand whisk or potato masher. Tip in the créme fraîche and beat with a wooden spoon until smooth and creamy. Season with pepper and a pinch of salt.

SOUR CREAM MASHED POTATOES

Steps:

• Add the peeled and quartered potatoes to a large pot. Fill the pot up with just enough cold water to cover the potatoes. Set the stove to medium high heat. Cook until the potatoes are soft enough to pierce easily with a fork. Drain.
• Place the potatoes back into the pot and cover the potatoes for about 5 mins. Heat up the milk until it's hot.
• Pour half of the hot milk (see notes), softened butter and sour cream into the pot and mash until you get your desired consistency. If the mash is too thick, add a bit more milk until you get your desired consistency. Season with salt and pepper. Serve with pats of butter. Sharing is caring, so please share this recipe, so other people can enjoy it!

BOILED POTATOES WITH BUTTER

Steps:

• Put the potatoes, garlic, bay leaf, and peppercorns in a large saucepan, add cold water to cover by about an inch and season generously with salt,. Bring to a boil, lower the heat, and simmer until potatoes are fork tender, about 5 to 8 minutes depending on their size.
• Drain and discard the garlic, bay leaves, and peppercorns. Halve the potatoes, if large, toss with the butter and season with salt, and pepper, to taste. Keep warm.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved

CREAMED POTATOES

Steps:

• Boil the potatoes in the skin.
• Let cool and peel, cut in half.
• Melt butter (margarine) in a pan and briefly saute the potatoes.
• Pour over milk and cream and add salt.
• Cover and cook gently for appr 10 minutes (until it thickens).
• Add dill, gently mix.
• Serve with smoked fish.

BEST EVER CREAMY MASHED POTATOES

Steps:

• Wash and peel the potatoes, cutting them into about 1-2 inch chunks (be sure all the chunks of potato are the same size so they cook evenly).
• Add the potatoes to a large pot and fill the pot with hot water just so the potatoes are covered. Add the garlic, thyme and salt, and stir well.
• Set the pot over high heat on the stove and cover. When it reaches a boil, continue cooking, covered over medium heat for about 20 minutes or until the potatoes are fork-tender.
• Preheat your oven to 425 degrees Fahrenheit.
• Grease a large lasagna pan or casserole dish (slightly bigger than 9-inches by 13-inches), and set aside.
• When the potatoes are done, drain the potatoes and remove the garlic cloves and thyme sprigs.
• Add the potatoes back into the pot and mash well with a potato masher (by hand).
• Add the butter, cream cheese, garlic powder and onion powder, and some salt and pepper (you can always add more salt and pepper later, so start with a few pinches of each) on top and replace the lid. Wait for a few minutes so the heat of the potatoes can warm up the other ingredients.
• Use a hand mixer to mix everything together until the mixture is creamy and smooth, and everything is incorporated. Don't over-whip...this will create glue-y sticky mashed potatoes.
• Spoon the mashed potatoes into the baking dish and smooth out the top.
• Bake at 425 degrees Fahrenheit for about 20-25 minutes, or just until the top gets crispy and golden brown.
• Serve immediately.

BUTTERY RED POTATOES

Steps:

• Bring water to a boil as you slice potatoes thick or thin, leaving the skin on. (I keep my slices "potato chip shaped" and not too thin!).
• Boil potatoes until tender (when a fork can be inserted with ease), about 15-20 minutes.
• Drain in colander.
• Place potatoes in a big bowl and add plenty of butter/margarine. (I use at least 2-3 tablespoons maybe more, depending on number of potatoes used and whatever our mood happens to be!).
• Then sprinkle chives on top of potatoes to taste and for a little more color.
• *Add salt and pepper to taste.
• *Can add some bacon bits and shredded cheese on top or mixed if you like. I haven't ever tried that, but sounds like it might be good.

BUTTERY MASHED POTATOES

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.

CREAMY BUTTERY MASHED POTATOES

Steps:

• First, place the potatoes in a large pot, fill with water until it covers the top of the potatoes by 1-2 inches, add 1 teaspoon salt, and bring to a boil.
• Once boiling, reduce heat to medium-low and continue cooking at a low boil/simmer for 15-20 minutes or until tender and easily pierced by a knife.
• While the potatoes are cooking, sautee the minced garlic in 1 tablespoon butter (of the 1/2 cup of butter) until fragrant over medium-low heat in a small frypan, about 1-2 minutes. Set to the side for later use.
• Drain the potatoes and transfer them into a stand mixer (or use a handheld mixer) using a masher to break up the potatoes slightly before attaching the whisk attachment to your stand mixer.
• Add all of the butter, including the garlic butter, and begin to whisk the potatoes on the low setting.
• Slowly add in the 3/4 cup hot milk, 1/2 cup sour cream, 1/4 cup parmesan, and 3 ounces of cream cheese. *(2)
• Add 1/8 teaspoon onion powder along with salt and pepper to taste.
• Continue whisking until smooth, fluffy, and creamy.
• Served topped with melted butter and a sprinkling of fresh parsley.

CREAMED POTATOES

Steps:

• Peel & Slice Potatoes into large pot. Cover with water.
• Cook until potatoes are very soft.
• Drain potatoes (do not rinse).
• Put all ingredients into large mixing bowl (while potatoes are still hot).
• Beat until creamy.

UKRAINIAN STYLE CREAMED DILL POTATOES

Steps:

• Put the potatoes in a pot, fill with water to cover and boil them until they are just soft. This part is important. You will have to cook these further in the cream, so make sure you cook them just to softness, no further.
• Drain the perfectly cooked potatoes and put them back into the pot.
• Add the butter and place the pot back on the burner.
• Add in the cream and cook the potatoes, simmering the cream until it reduces down.
• Toss in the chives and the dill, then serve!

THE BEST BUTTERY PARSLEY BOILED POTATOES

Steps:

• Add the potatoes to a medium saucepan and cover with cold water by 2 inches.
• Bring to a boil and add 1 teaspoon of kosher salt. Reduce to a rolling simmer and cook until the potatoes are fork tender and the skin is beginning to fall away from the potatoes, about 20 minutes.
• Drain the water from the pan. Quickly add the potatoes back to the saucepan with the butter and parsley, and season with kosher salt and freshly ground black pepper. Give the potatoes a vigorous stir with a wooden spoon or shake with the lid on so the potatoes break up a bit. Let sit on the still warm (but off) burner for 5-10 minutes and serve.

ROASTED GARLIC MASHED POTATOES

Steps:

• Preheat oven to 400.
• Remove top of garlic head so that all cloves are showing. Add garlic to a large piece of foil. Drizzle with olive oil then completely wrap it up.
• Add garlic to a baking sheet and bake for about 50-60 minutes or until garlic is completely tender.
• Next add water to a very large pot along with some salt to taste for potatoes and bring to a boil. Once water is boiling, add potatoes and cook for about 20 minutes or until potatoes are completely tender when pierced with a knife or fork. Drain potatoes then rinse potatoes in warm water to remove starch.
• Add half in half, roasted garlic and butter to a medium sized pot over medium heat. Once butter has melted and liquid is warmed through, mash garlic in the liquid.
• Add garlic liquid to potatoes in increments of 1/3 cup and mix and mash along the way until the potatoes reach the consistency you prefer. DO NOT DUMP ALL LIQUID INTO POTATOES AT ONCE.
• Finally season with garlic powder, salt and pepper and serve.

CREAMY MASHED POTATO

Steps:

• Place in a large pot with 1 tbsp salt. Add water so it's 10cm / 4" above potatoes.
• Bring to a boil over high heat then reduce heat so it's simmering rapidly. Cook 15 minutes or until potatoes are very soft (jab with fork to test, they should fall apart).
• Drain well, return into pot. Leave for 1 minute, shaking pot every now and then, to encourage evaporation of water.
• Add Flavourings then mash well, using milk to make it looser if desired.
• DO NOT use: a beater, stick blender, food processor or blender. You can pulse with a stand mixer or handheld mixer but be cautious, stop as soon as it's creamy (potatoes will quickly go from perfect to gluey using appliances).
• Transfer to serving bowl, make pretty swirls across the top and drizzle over butter. Sprinkle with chives then serve!

BUTTERY MASHED POTATOES WITH CREAM CHEESE

Steps:

• Rinse potatoes thoroughly and cut into 2- to 3-inch chunks. Place into a large pot and cover with just enough hot water to be about 1 inch over the top of the potatoes. Bring to a boil.
• Boil until potatoes slide off the end of a fork when poked, 15 to 20 minutes. Drain in a colander and return to the pot.
• Mix in cream cheese, butter, garlic, and salt. Use a potato masher to mash the potatoes, then stir with a wooden spoon to mix thoroughly.

CREAMED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in another saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain potatoes and place in a large serving bowl. Add cream sauce; toss gently to coat. Sprinkle with paprika and parsley.

SIMPLE CREAMED NEW POTATOES

Steps:

• Gather the ingredients.
• Put the potatoes in a saucepan and cover with water. Add about 1 teaspoon of salt per quart of water. Bring the water to a boil over high heat. Reduce the heat to medium-low, cover the pan, and cook for 10 to 15 minutes, or just until the potatoes are tender.
• In a small saucepan, melt butter over low heat; blend in flour until smooth. Gradually stir in the milk or half-and-half. Cook, stirring constantly, until thickened and smooth.
• Season with kosher salt and freshly ground black pepper, to taste.
• Drain the cooked potatoes and then transfer to a serving dish.
• Pour sauce over potatoes and sprinkle with paprika.

BUTTERY CREAMED POTATOES

Steps:

• Preheat oven to 350.
• Melt butter; add flour, cook 1 minute.
• Add milk, salt and pepper and bring just to boiling point.
• Place potatoes in greased baking dish.
• Pour sauce over potatoes.
• Cover and bake for 1 1/4 hours.

STEAMED BUTTERY HERBED NEW POTATOES

Steps:

• Steam the potatoes, covered, over boiling water until cooked, testing with a bamboo skewer to avoid splitting them, for about 15 minutes.
• Mix butter, herbs and salt and toss potatoes in the mixture until coated.
• Serve hot.