CREAMY CALICO MASHED POTATOES
This rich, creamy, and cheesy potato recipe came from a friend at church several years ago. Everyone seems to love it. When you want a special potato dish this one is a great choice. Best of all it is not hard to make.
Provided by Caroline ShupertRecipes @cmaude
Categories Potatoes
Number Of Ingredients 11
Steps:
- Place potatoes in a large saucepan. Cover with water. Bring to a boil. Reduce heat to a simmer. Cover and cook for 10-15 minutes or until tender. Drain. In a large bowl, mash the potatoes.
- Add the cream cheese, butter and cream. Beat until blended. Stir in the green pepper, red pepper, onions, salt and pepper. Stir in 1/2 cup cheddar cheese and 1/4 cup Parmesan cheese.
- Spoon into a greased 11 by 7 inch baking dish. Sprinkle with remaining cheeses. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.
CREAMED POTATOES - MY FAVORITE
These potatoes go well with any meat dish..we just love them..such a wonderful comfort food. I grew up eating these potatoes, my Gram made the best.. My pictures.
Provided by Cassie *
Categories Potatoes
Time 30m
Number Of Ingredients 8
Steps:
- 1. In a large saucepan, place potatoes and cover with water. Bring to a boil, reduce heat and continue cooking until fork tender, about 15 minutes.
- 2. In another saucepan, melt butter. Stir in the flour salt, pepper, nutmeg, until smooth. Gradually stir in the milk. Bring to a boil and cook until thickened, while constantly stirring.
- 3. Drain the potatoes well, place in your serving dish; pour the cream mixture over the potatoes and lightly toss to coat. Sprinkle with fresh parsley. Sometimes I slice a sweet onion and add to the potatoes while they are cooking..adds even more delicious flavor. Enjoy!
~ IRISH POTATO CAKES / SAVORY & CRISPY ~ CASSIES
My family just loves my Irish potato patties. I hope you do as well. I love the beautiful color and crispiness my iron skillet gives them. Enjoy!
Provided by Cassie *
Categories Other Breakfast
Time 30m
Number Of Ingredients 7
Steps:
- 1. If you have an iron skillet, use it for these cakes. Browns nicely. If not any skillet will do. Fry your bacon until crisp and drain. Save the drippings and add some extra if you have it. You just want enough drippings in the pan, that the potatoes won't absorb too much before nicely browned.
- 2. Mash potatoes ( cool ) and fold in the flour, salt, pepper, bacon, parsley and onion.
- 3. Get skillet good and hot, but not smoking. Make 4 - 6 patties with the potato mixture and place in hot grease. Re salt and pepper. Fry for 4 - 5 minutes on the first side, can carefully lift around the edge to see if browned enough. Carefully flip to the other side and cook until golden crispy. Drain on paper towels.
- 4. Serve with sour cream if desired. These cakes are so good! Enjoy them with breakfast, dinner or just a snack.
CALICO SKILLET POTATOES ALA SILVER DOLLAR CITY
Make and share this Calico Skillet Potatoes Ala Silver Dollar City recipe from Food.com.
Provided by aspie_pride
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Add the bacon drippings or olive oil to a large skillet. Preheat over medium heat until the drippings or oil is just hot. Add the diced onion and diced green sweet pepper. Cook the onion and pepper until they're tender.
- Add the unpeeled, sliced russet potatoes, the sliced sweet potatoes and water to the vegetables in the skillet. If adding sausage, stir it in now. Sprinkle the mixture with the seasoning or seasoned salt.
- Cover and cook over medium heat for 12 to 15 minutes or until potatoes are tender, turning potatoes once or twice.
CREAMY SCALLOPED POTATOES
This recipe is so easy and wonderful! You can do whatever amount of potatoes you want and then just pour heavy cream within one inch below top of potatoes.
Provided by JanV546
Categories Free Of...
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Peel and thinly slice the raw potatoes.
- Layer the potatoes in a greased glass baking dish, putting minced onion, salt and pepper, to taste, between layers.
- Pour enough heavy cream over potatoes till it reaches one inch below top of potatoes.
- Bake at 350 degrees until browned and bubbly and fork tender (1-2 hours). If it becomes browned and tender but is still runny stir and place back in oven until thickened. Once this is done, remove from oven and sprinkle the cheese on top and place back in oven until bubbly.
- The beauty of this recipe is that you can use any amount of potatoes you want. Put enough heavy cream to come one inch below top of potatoes.
- I used 5 medium russet potatoes and 3 cups of heavy cream. I then layered mine in a greased 2.75 square glass baking pan. The amount that I fixed cooked for 1 hour 40 minutes.
Nutrition Facts : Calories 1082.8, Fat 97.6, SaturatedFat 60.8, Cholesterol 355.7, Sodium 272.7, Carbohydrate 41.2, Fiber 3.1, Sugar 1.9, Protein 15.1
CREAMY MASHED POTATOES
This decadent mashed potato uses clever substitutions to reduce fat and calories but maintain a rich creaminess
Provided by Angela Nilsen
Categories Side dish
Time 25m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 225 calories, Fat 4.1 grams fat, SaturatedFat 2.4 grams saturated fat, Carbohydrate 40.5 grams carbohydrates, Sugar 2.3 grams sugar, Fiber 3.3 grams fiber, Protein 6.3 grams protein, Sodium 0.1 milligram of sodium
BEST EVER CREAMY MASHED POTATOES
Make everyone's favourite side dish, creamy mashed potatoes. This simple recipe results in fluffy, comforting mash that the whole family will love
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 40m
Number Of Ingredients 3
Steps:
- Tip the potatoes into a large pan, cover with cold water and sprinkle with a generous pinch of salt. Set the pan over a high heat and bring to the boil. Once boiling, reduce the heat to a simmer and cook for 15-20 mins until the potatoes are very tender - they should be able to be easily pierced with the tip of a knife. Drain well, then return to the pan and leave to steam-dry for 5 mins.
- Pass the potatoes through a ricer into a large bowl for a lump-free mash (you may need to do this in batches). Alternatively, mash with a potato masher until smooth, then press through a sieve using the back of a spoon to get rid of any remaining lumps.
- Tip the 50g Yeo Valley Organic salted butter, the milk and some seasoning into the bowl with the hot mash. Beat everything together with a wooden spoon or spatula until the butter has melted and the mixture is smooth and creamy. Add a splash more milk to loosen, if needed. Top with the remaining 1 tbsp butter and leave it to melt for a few seconds before serving.
Nutrition Facts : Calories 302 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.13 milligram of sodium
GRATIN DAUPHINOIS - CLASSIC FRENCH POTATOES BAKED IN CREAM
Very simple with no cheese topping or onions, just potatoes, butter, and cream, with a bit of garlic. Optional - If you add cheese to this dish, it will become a Gratin Savoyard. The recipe originated in the Dauphine, a region of mountains, forests, and pasturelands that lies between the Savoy with its alpine lakes and snowy peaks, and Provence, home to sunshine and lavender. Serve with meat or poultry. Note: Make sure your baking dish is large enough to allow the cream to completely cover the potatoes. Adapted from Williams-Sonoma.
Provided by BecR2400
Categories Potato
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375F (190C).
- Rub a large 3-qt. (3-l) baking dish about 3 1/2 inches deep with a split garlic clove and butter generously.
- Chop the garlic.
- Using a mandolin or a sharp knife, slice the potatoes as thinly as possible, about 1/8 inch (3 mm) thick. Blot the slices dry with paper towels.
- Spread a layer of potatoes in the prepared dish, slightly overlapping them if desired, and sprinkle with salt & pepper; cover evenly with a small amount of cream, and sprinkle with a little chopped garlic (sprinkle layers and top with grated gruyere cheese, if using).
- Repeat the layering until all the potatoes and garlic are used and the potatoes are completely submerged by the cream.
- Dot with small bits of butter.
- Bake in the hot preheated oven for a good hour, then increase the temperature to 400F (200C) for the last 15-20 minutes until the potatoes have absorbed all of the cream and the top has turned a nice golden brown in color.
- Serve in the cooking dish straight from the oven, sprinkling each portion with some of the chives and parsley.
- Menu idea: Serve with steak, peaches in red wine and a beaujolais wine to drink!
Nutrition Facts : Calories 446.3, Fat 26.3, SaturatedFat 16.4, Cholesterol 88.3, Sodium 38, Carbohydrate 48.4, Fiber 6, Sugar 2.2, Protein 6.6
ROASTED BABY POTATOES WITH CREME FRAICHE, BACON, AND CHIVES
Make and share this Roasted Baby Potatoes With Creme Fraiche, Bacon, and Chives recipe from Food.com.
Provided by Queen Dana
Categories Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F Toss potatoes, olive oil, and rosemary in large bowl to coat. Sprinkle with salt and pepper; toss again.
- Coat large rimmed baking sheet with nonstick spray. Transfer potatoes, cut side down, to prepared sheet. Roast until brown on bottom, about 15 minutes. Using metal spatula, turn potatoes over and roast until tender, 5 to 10 minutes longer. DO AHEAD Can be made 4 hours ahead. Let stand on sheet at room temperature. Rewarm in 400°F oven 5 minutes before continuing.
- Cook bacon in medium skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain.
- Place potatoes, cut side up, on platter (slice off rounded end to make flat, if necessary). Top each with dollop of crème fraîche, then bacon and chopped chives. Serve warm or at room temperature.
POTATOES BAKED IN CREAM
This recipe should be baked and served in individual casserole dishes. This is a very rich recipe and not intended for those on low-cal diets. If making in one large casserole, be sure not to layer the potatoes too thickly. Brought to you from Inn at Little Washington.
Provided by Bev I Am
Categories Potato
Time 32m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Peel onion as thinly as possible.
- Peel the potatoes and slice as evenly as possible, about 1/8" thick.
- In a 4 quart heavy-bottomed saucepan, melt the butter over medium heat.
- Add the onion slices.
- Stir with a wooden spoon and cook until the onions are wilted and translucent.
- Add the cream and bring to a boil.
- Add the potatoes, folding them into the cream with a rubber spatula to make sure each slice is well coated.
- Add nutmeg and season with salt and pepper.
- Simmer until the cream begins to thicken and the potatoes are almost tender.
- They should still have some resistance to the bite.
- **(Recipe can be completed to this stage well in advance. If you are not ready to proceed with serving the potatoes, remove them from the pan and store in a covered container in the refrigerator).
- Preheat the oven to 375 degrees F.
- In 6-8 shallow, oven-proof gratin dishes, OR individual casseroles, OR in one large Pyrex baking dish, spoon a layer of potatoes and cream mixture about 1 inch deep.
- (It is not necessary to grease the dishes first).
- **The casseroles can be assembled to this point well in advance of baking.
- The potatoes will not discolor since they are already partially cooked.
- Bake in the upper third of the oven at 375 degrees for 12-15 minutes, or until the tip of a knife slides easily into the potatoes and they are golden brown on top.
- Serves 6-8.
Nutrition Facts : Calories 540.8, Fat 46.1, SaturatedFat 28.7, Cholesterol 168.1, Sodium 67.7, Carbohydrate 29.1, Fiber 3.3, Sugar 1.6, Protein 5.4
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