PAPA A LA HUANCAINA (POTATOES IN SPICY CHEESE SAUCE)
Steps:
- Gather the ingredients.
- Heat a large pot of salted water to boiling and add the potatoes.
- Boil the potatoes until tender when pierced with a fork, about 15 to 20 minutes.
- Drain the water from potatoes and let them cool.
- Slice the potatoes and arrange on top of the lettuce leaves.
- Pour Huancaina sauce over the potatoes and garnish with slices of hard-boiled egg and black olive halves.
- Serve and enjoy.
Nutrition Facts : Calories 284 kcal, Carbohydrate 57 g, Cholesterol 62 mg, Fiber 7 g, Protein 9 g, SaturatedFat 1 g, Sodium 140 mg, Sugar 4 g, Fat 3 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
FAVORITE POTATO SALAD
Every home cook should have one go-to classic potato salad recipe on hand. It's the perfect dish to bring to summer picnics, serve at grillouts and take along to potluck suppers. And don't just limit this simple potato salad to warm-weather months-potato salad is great all year round.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 4h50m
Yield 10
Number Of Ingredients 9
Steps:
- Scrub potatoes. Leaves skins on if desired, or peel thinly and remove eyes.
- Heat 1 inch water (salted if desired) to boiling; add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until potatoes are tender; drain. Cool slightly; cut into cubes (about 6 cups).
- Mix mayonnaise, vinegar, mustard, salt and pepper in 4-quart glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours.
Nutrition Facts : Calories 340, Carbohydrate 17 g, Cholesterol 105 mg, Fat 6, Fiber 2 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 480 mg
OUR FAVORITE CREAMY MASHED POTATOES
Light and fluffy yet rich and creamy, with just a hint of garlic, thyme, and tangy sour cream: These spuds are the best mashed potatoes we can imagine.
Provided by Rhoda Boone
Categories Frankenrecipe Potato Butter Milk/Cream Sour Cream Garlic Side Thanksgiving
Yield 8-10 servings
Number Of Ingredients 10
Steps:
- Cover potatoes, garlic, and 1 Tbsp. salt with cold water in a large pot. Bring to a low boil, then reduce heat and simmer (do not boil) until potatoes are very tender when pierced with the tip of a paring knife but not falling apart, 20-25 minutes.
- Meanwhile, heat milk, thyme, and 3/4 cup butter in a small pot over medium, stirring, until butter is melted. Remove from heat; set aside.
- Drain potatoes and garlic; return to pot. Toss over low heat until moisture evaporates, 1-2 minutes. Using potato ricer or food mill, immediately press potatoes and garlic into a large bowl (do not let cool).
- Discard thyme from milk mixture and gradually stir into potatoes, reserving about 1/2 cup if you plan to make in advance (see Do Ahead). Season with 2 tsp. salt and 3/4 tsp. pepper. Fold in sour cream and stir with a spoon until incorporated and very smooth (do not overmix or potatoes will become gummy). Taste and adjust seasonings. Serve topped with remaining 2 Tbsp. butter and more pepper.
- Do Ahead
- Mashed potatoes can be made 2 hours ahead; cover and store at room temperature. Or chill, covered, up to 8 hours; reheat over medium with reserved 1/2 cup milk mixture.
FAVORITE POTATOES FOR HUBBY
Make and share this Favorite Potatoes for Hubby recipe from Food.com.
Provided by NoraMarie
Categories Vegetable
Time 1h15m
Yield 2 , 2 serving(s)
Number Of Ingredients 2
Steps:
- Cut potatoes in chunks,not to small.
- In a large pan add 1/4 in of oil and dump the potatoes into the oil.
- With a spoon coat all the pieces in the oil.
- Turn oven to 350 and put pan in the oven.
- After 20 minutes with a fork,,slide it under the pieces and flip them over.The reason to slide the fork under the pieces is because some will stick.
- About every 20 minutes flip again.It takes 1 hour for the pieces to be crisp,give or take 10 minutes. Enjoy.
FAVORITE CHEESY POTATOES
My family loves these potatoes. I make a large batch in disposable pans and serve them at all our get-togethers. The holidays aren't the same without them. It's also a super recipe for Christmas morning brunch. -Brenda Smith, Curran, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-12 minutes. Drain. Cool slightly., In a large bowl, mix soup, onion dip, milk, sour cream, parsley, salt and pepper; gently fold in potatoes and cheese. Transfer to a greased 13x9-in. baking dish., Bake, covered, 30 minutes. Uncover; bake until heated through and cheese is melted, 15-20 minutes longer. Just before serving, stir to combine; sprinkle with additional parsley. (Potatoes will thicken upon standing.) Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake as directed until heated through and a thermometer inserted in center reads 165°, increasing covered time to 1-1/4 to 1-1/2 hours. Uncover; bake until lightly browned, 15-20 minutes longer. Just before serving, stir to combine. If desired, sprinkle with additional parsley.
Nutrition Facts : Calories 294 calories, Fat 16g fat (10g saturated fat), Cholesterol 42mg cholesterol, Sodium 813mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 10g protein.
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