Easy Creamy Potato Ecstasy Food
BUTTERY CREAMED POTATOES
It's the end of summer and I'm pulling out all the fall and winter favorites. These potatoes are a great accompaniment to any meat dish that doesn't create a gravy. Do not put the dish together before you bake the potatoes, because the cream sauce will react with the potatoes and they will turn gray if they sit. I learned this the hard way.
Provided by cookCol
Categories < 4 Hours
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 6
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.
CREAMED POTATOES
Make and share this Creamed Potatoes recipe from Food.com.
Provided by Chef Dudo
Categories Vegetable
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 411.5, Fat 23.2, SaturatedFat 14.5, Cholesterol 76, Sodium 897.3, Carbohydrate 44.7, Fiber 5, Sugar 1.8, Protein 8.2
EASY CREAMY POTATO ECSTASY
A potato soup I made when I was eleven and still make today. Any ingredients may be omitted or you may add some of your own. It's up to you! Serves two and may be doubled.
Provided by Sarah-Barah
Categories Cream of Potato Soup
Time 55m
Yield 2
Number Of Ingredients 9
Steps:
- Bring water to a boil in a large saucepan over high heat. Place the potatoes and celery in the water and boil for 10 minutes. Then add the cucumber, carrots, garlic, onion, mushrooms and bouillon.
- Reduce heat to medium and let simmer for 10 more minutes. Transfer mixture to a blender or food processor and puree for 40 seconds, or until smooth.
Nutrition Facts : Calories 250.3 calories, Carbohydrate 55.7 g, Cholesterol 0.6 mg, Fat 0.8 g, Fiber 8.5 g, Protein 7.8 g, SaturatedFat 0.2 g, Sodium 1227 mg, Sugar 9.5 g
CREAMED POTATOES
These melt-in-your-mouth potatoes, in a mild creamy sauce, complement any meat entree, and they're a pleasant change from mashed or baked. -Susan Ormond, Jamestown, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 243 calories, Fat 9g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 495mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.
EASY CREAMY POTATO ECSTASY
A potato soup I made when I was eleven and still make today. Any ingredients may be omitted or you may add some of your own. It's up to you! Serves two and may be doubled.
Provided by Sarah-Barah
Categories Cream of Potato Soup
Time 55m
Yield 2
Number Of Ingredients 9
Steps:
- Bring water to a boil in a large saucepan over high heat. Place the potatoes and celery in the water and boil for 10 minutes. Then add the cucumber, carrots, garlic, onion, mushrooms and bouillon.
- Reduce heat to medium and let simmer for 10 more minutes. Transfer mixture to a blender or food processor and puree for 40 seconds, or until smooth.
Nutrition Facts : Calories 250.3 calories, Carbohydrate 55.7 g, Cholesterol 0.6 mg, Fat 0.8 g, Fiber 8.5 g, Protein 7.8 g, SaturatedFat 0.2 g, Sodium 1227 mg, Sugar 9.5 g
CREAMIEST MASHED POTATOES RECIPE BY TASTY
Here's what you need: yukon gold potato, kosher salt, unsalted butter, heavy cream, fresh rosemary, garlic, butter, freshly ground black pepper, chive, gravy
Provided by Betsy Carter
Categories Sides
Yield 4 servings
Number Of Ingredients 10
Steps:
- On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to prevent discoloration.
- Dice the potatoes into 1-inch (2-cm) cubes.
- Add the potatoes to a large pot of cold water, along with the salt. Bring to a soft boil over high heat, then reduce the heat to low and simmer for about 12 minutes, until the potatoes are fork-tender.
- Drain the potatoes in a colander, then return to the pot. Increase the heat to medium-high and stir the potatoes around for 2-3 minutes to evaporate any excess moisture.
- Transfer the potatoes to a large bowl and mash with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
- Add the melted butter and stir to incorporate, then season with salt to taste.
- In a small saucepan, combine the heavy cream, rosemary, and garlic. Bring to a simmer over low heat, let simmer for a few minutes, then remove the pot from the heat and strain through a fine mesh sieve.
- Gradually add the cream mixture to the potatoes, a little at a time, stirring until fully incorporated.
- Top with a pat of butter, freshly ground black pepper, and a sprinkle with chives, or gravy, if desired.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 810 calories, Carbohydrate 92 grams, Fat 49 grams, Fiber 8 grams, Protein 10 grams, Sugar 6 grams
QUICK AND EASY CREAMY ASPARAGUS POTATO SOUP
This soup is prepared and cooked in about 15 minutes. Great for a quick lunch or light supper. Taken from the "Great Tasting Money Saving" cookbook.
Provided by jonesies
Categories Potato
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place asparagus, potatoes, thyme and garlic powder in food processor or blender (in batches if needed); process until smooth.
- Pour into medium saucepan, add broth.
- Bring to a boil.
- Stir in milk; heat through. (do not boil).
- Season with salt and pepper to taste, if desired.
- Serve hot or cold.
- Thin with additional milk or water, if desired.
Nutrition Facts : Calories 132.9, Fat 1.1, SaturatedFat 0.5, Cholesterol 3, Sodium 453.9, Carbohydrate 25.7, Fiber 4.5, Sugar 5.5, Protein 7.2
EASY CREAMY POTATO ECSTASY
A potato soup I made when I was eleven and still make today. Any ingredients may be omitted or you may add some of your own. It's up to you! Serves two and may be doubled.
Provided by Sarah-Barah
Categories Cream of Potato Soup
Time 55m
Yield 2
Number Of Ingredients 9
Steps:
- Bring water to a boil in a large saucepan over high heat. Place the potatoes and celery in the water and boil for 10 minutes. Then add the cucumber, carrots, garlic, onion, mushrooms and bouillon.
- Reduce heat to medium and let simmer for 10 more minutes. Transfer mixture to a blender or food processor and puree for 40 seconds, or until smooth.
Nutrition Facts : Calories 250.3 calories, Carbohydrate 55.7 g, Cholesterol 0.6 mg, Fat 0.8 g, Fiber 8.5 g, Protein 7.8 g, SaturatedFat 0.2 g, Sodium 1227 mg, Sugar 9.5 g
EASY CREAMY POTATO BAKE
Make and share this Easy Creamy Potato Bake recipe from Food.com.
Provided by natty in sydney aus
Categories < 4 Hours
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- peel and slice potatoes. arrange in layers in casserole dish. chop onion and bacon and layer on top. pour in cream and bake on 190 degrees for about 1 hour. place shredded tasty cheese on top about ten minutes before removing from oven.
- you can change the taste dramatically if using garlic instead of bacon and onion. or just make it on its own. Either way this is great with steak and salad or veges.
- I make a baking dish full for my family of five and there is no leftovers.
Nutrition Facts : Calories 444, Fat 30.9, SaturatedFat 19.3, Cholesterol 109.9, Sodium 171.4, Carbohydrate 33.1, Fiber 3.9, Sugar 1.6, Protein 10.4
EASY CREAMY POTATO ECSTASY
A potato soup I made when I was eleven and still make today. Any ingredients may be omitted or you may add some of your own. It's up to you! Serves two and may be doubled.
Provided by Sarah-Barah
Categories Cream of Potato Soup
Time 55m
Yield 2
Number Of Ingredients 9
Steps:
- Bring water to a boil in a large saucepan over high heat. Place the potatoes and celery in the water and boil for 10 minutes. Then add the cucumber, carrots, garlic, onion, mushrooms and bouillon.
- Reduce heat to medium and let simmer for 10 more minutes. Transfer mixture to a blender or food processor and puree for 40 seconds, or until smooth.
Nutrition Facts : Calories 250.3 calories, Carbohydrate 55.7 g, Cholesterol 0.6 mg, Fat 0.8 g, Fiber 8.5 g, Protein 7.8 g, SaturatedFat 0.2 g, Sodium 1227 mg, Sugar 9.5 g
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