SCALLOPED POTATOES WITH CREME FRAICHE
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Rub the garlic all over the inside of a 3-quart baking dish, then mince it. Grease the dish with about 1/2 tablespoon butter.
- Slice the potatoes about 1/8 inch thick (a mandoline works well). Combine in a large saucepan with the minced garlic, the remaining 2 1/2 tablespoons butter, the half-and-half, creme fraiche, flour, thyme, mace, 2 1/2 teaspoons salt, and pepper to taste. Bring to a boil over medium-high heat and cook, stirring, until the mixture thickens slightly, 1 to 2 minutes. Stir in the chives and transfer the mixture to the prepared baking dish, shaking it to distribute the potatoes evenly. Bake, uncovered, until the potatoes are fork-tender, about 1 hour 5 minutes, occasionally spooning some of the liquid over the top. Let cool 10 minutes before serving.
- You can also make the scalloped potatoes in individual ramekins; bake about 40 minutes.
CRèME FRAîCHE AND CHIVE MASHED POTATOES
Provided by Maria Helm Sinskey
Categories Milk/Cream Potato Side Thanksgiving Vegetarian Kid-Friendly Quick & Easy Low Cal High Fiber Fall Chive Butter Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Bring 3 quarts water to boil in heavy medium pot. Add 2 tablespoons coarse salt; add potatoes. Cook until potatoes are tender, about 18 minutes. Drain. Press potatoes through ricer into large bowl. Cover bowl with clean towel to keep warm.
- Heat milk, crème fraîche, and butter in saucepan over medium heat, just until bubbles begin to form at edge, stirring until butter melts. Gradually mix hot milk mixture into potatoes. Fold in chives. Season with coarse salt and pepper. DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature. Reheat in microwave-safe bowl.
- Available at most supermarkets and at specialty foods stores.
SOUR CREAM AND CHIVE MASHED POTATOES
Velvety mashed potatoes made with sour cream and chives! Scallions also work well if you do not have chives on hand.
Provided by Lauren
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Place potatoes in a large pot with enough water to come up 2 inches from the bottom. Bring to a boil, and cook for 20 to 25 minutes, until fork tender. Drain, and mash. Mix in the milk using a potato masher or an electric mixer until fluffy. Stir in the sour cream and chives, and season with salt and pepper.
Nutrition Facts : Calories 128.5 calories, Carbohydrate 21.8 g, Cholesterol 7.5 mg, Fat 3.4 g, Fiber 1.9 g, Protein 3.4 g, SaturatedFat 2.1 g, Sodium 20.7 mg, Sugar 0.8 g
MASHED POTATOES WITH CREME FRAICHE AND CHIVES
These mashed potatoes are creamy, fluffy and slightly tangy thanks to the creme fraiche. A ricer is used on the potatoes to make them really smooth, but you could always mash by hand. Simple goodness! From Food & Wine. *Note: the mashed potatoes can be made ahead of time and kept at room temperature for up to 3 hours. Reheat before serving. (You may need to add a bit more milk.)*
Provided by LifeIsGood
Categories Potato
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In a large pot, cover the potatoes with cold water and bring to a boil over high heat.
- Cover and cook over med-high heat until the potatoes are tender to a fork, about 20 minutes; Drain.
- Press the potatoes through a ricer (for very smooth mashed potatoes) into a large saucepan over low heat.
- Meanwhile, in a small saucepan, combine the milk with 10 tablespoons of the butter and 1 tablespoon of salt and cook over medium heat until the butter is melted, about 3 minutes.
- Pour the hot milk over the riced potatoes and cook over medium heat, stirring occasionally, until blended - about 2 minutes.
- Stir in the creme fraiche, the remaining 2 tablespoons of butter and the chives and cook until the potatoes are heated through, about 5 minutes.
- Season with salt and pepper and serve!
CREME FRAICHE MASHED POTATOES
Creamy, tangy, yummy mashed potatoes, what more can I say? I can say delicious and comforting...oh and did I mention delicious? There are quite a few recipes for creme fraiche on Recipezaar. It's so easy to make, and good in so many things.
Provided by ciao4293
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Wash but don't peel the potatoes.
- Place in a large pot of water.
- Boil over medium heat until the potatoes are soft, about 15 minutes, then drain.
- Mash the potatoes then add the butter, creme fraiche, salt and and pepper to taste.
Nutrition Facts : Calories 551.9, Fat 34, SaturatedFat 21.1, Cholesterol 112, Sodium 124.8, Carbohydrate 55.7, Fiber 5.8, Sugar 3.5, Protein 7.8
MASHED POTATOES WITH CREME FRAICHE
Creamy and incredibly flavorful, these Mashed Potatoes With Creme Fraiche and Roasted Garlic are the ONLY mashed potato recipe you need! Super Easy! Try it for yourself!
Provided by Iryna
Categories Side Dish
Time 35m
Number Of Ingredients 8
Steps:
- Cut the top off garlic head, leaving the cloves exposed, drizzle it with 1 teaspoon of olive oil and sprinkle with 1/4 teaspoon of salt and pepper. Wrap garlic in foil and roast for 25 minutes at 450 F.Remove from the oven, unwrap the foil and let the garlic cool.
- Fill a medium pot with water, add 1 teaspoon of salt and add potatoes. Bring to a boil and cook for 15-20 minutes until potatoes are soft.
- Drain and return potatoes to the pot, then squeeze roasted garlic our of skins.Add Creme Fraîche, 4 tbsp butter and using an old-fashioned potato masher, mash the potatoes until desired consistency.
- Transfer the potatoes to a serving bowl, drizzle with 1 tablespoon of melted butter, sprinkle with chopped chives and serve immediately.
Nutrition Facts : Calories 238 kcal, Carbohydrate 17.2 g, Protein 2.6 g, Fat 18.7 g, SaturatedFat 11.2 g, Cholesterol 44 mg, Sodium 848 mg, Sugar 0.7 g, ServingSize 1 serving
CRèME FRAîCHE MASHED POTATOES
Categories Milk/Cream Potato Side Christmas Thanksgiving Vegetarian Kid-Friendly Fall Winter Sour Cream Bon Appétit Small Plates
Yield Makes 6 servings
Number Of Ingredients 3
Steps:
- Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes. Drain. Return potatoes to pot. Add crème fraîche and butter; mash until smooth. Season with salt and pepper. (Potatoes can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.)
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- Put the potatoes in a large saucepan, add cold water to cover by about an inch. Bring to a boil, lower the heat, and simmer gently until potatoes are tender, anywhere from 10 to 20 minutes depending on their size (test doneness with a fork).
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- Bring 3 quarts water to boil in heavy medium pot. Add 2 tablespoons coarse salt; add potatoes. Cook until potatoes are tender, about 18 minutes. Drain. Press potatoes through ricer into large bowl. Cover bowl with clean towel to keep warm.
- Heat milk, crème fraîche, and butter in saucepan over medium heat, just until bubbles begin to form at edge, stirring until butter melts. Gradually mix hot milk mixture into potatoes. Fold in chives. Season with coarse salt and pepper. DO AHEAD Can be made 1 hour ahead. Let stand at room temperature. Reheat in microwave-safe bowl.
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- Meanwhile, heat the oil and butter in a large frying pan. Add the onion. Fry on a low heat for 5 minutes, stirring now and then.
- Add the Savoy, season and cook for 8 minutes, stirring often, until softened. Add a splash of water now and then if it looks like it might catch.
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- In a large pot, cover the potatoes with cold water and bring to a boil. Cover and cook over moderate heat until the potatoes are tender, about 20 minutes; drain. Press the potatoes through a ricer into a large saucepan set over low heat.
- Meanwhile, in a small saucepan, combine the milk with 10 tablespoons of the butter and 1 tablespoon of salt and cook over moderate heat until the butter is melted, about 3 minutes.
- Pour the hot milk over the riced potatoes and cook over moderate heat, stirring occasionally, until blended, about 2 minutes. Stir in the crème fraîche, the remaining 2 tablespoons of butter and the chives and cook until the potatoes are heated through, about 5 minutes. Season with salt and pepper, transfer the mashed potatoes to a bowl and serve.
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