Kathys Mushy Potatoes Food

KATHY'S DUCHESS POTATO PUFFS WITH CHEESE

Steps:

• Mix all ingredients well. Cover and refrigerate for at least a few hours (up to 2 days). Note: if using leftover mashed potatoes, do this the evening you make them fresh, and then refrigerate the mixture.
• Preheat oven to 375°F Using a piping bag with a large decorative tip (or cut the tip from the bottom of a Ziploc bag), pipe approximately 1/4 cup each of the mixture onto a parchment lined baking sheet 1 inch apart.
• Spray rosettes with non-stick cooking spray and sprinkle with a bit more paprika. Bake for 18-20 minutes or until heated through.

KATHY'S MUSHY POTATOES

Steps:

• Add the peeled and sliced potatoes to a large skillet and add the water. Bring to boiling and stir the potatoes to prevent sticking until fork tender. (I try to make them al dente like pasta) You may have to add more water, play this by ear and just eyeball it. Once the potatoes are tender and most of the water has evaporated add the cream, salt and pepper and continue to heat until thickened and creamy. If you are adding cheese add it with the cream.
• ( sometimes it is necessary to add more cream if the potatoes look dry -- remember they are supposed to be creamy and 'mushy').
• Hope you like these as much as we do.

KATHY'S SCALLOPED POTATOES WITH HAM

Steps:

• Preheat oven to 375 degrees.
• In a saucepan, melt butter.
• Stir in flour, parsley, salt, thyme, and pepper.
• Gradually add all of the milk (3C+2T); bring to a boil.
• Cook and stir for 2 minutes; set pan aside.
• Combine in a large bowl the potatoes, ham, and onion; place half in a greased 2 1/2 quart baking dish.
• Top with half of the sauce; put in rest of potato mixture; and then put in last half of the sauce.
• Cover and bake at 375 degrees for 65 to 75 minutes or until potatoes are almost tender.
• Bake uncovered, 15-20 minutes longer, or until potatoes are fully cooked.
• If you need to have an oven at 325 degrees b/c of the rest of the meal, cook 2 hours covered and then 15 minutes uncovered.

KATHY'S NO POTATO BEEF STEW

Steps:

• Mix all of the above ingredients into a large crock pot.
• Cook on high for 4-5 hours or low for 8 hours.
• Remove bay leaves before serving.

KATHY'S POTATO DUMPLINGS (KARTOFFELKLOSSE)

Steps:

• Scrub and rinse the potatoes well and place in a large saucepan of cold water. Bring the unpeeled potatoes to the boil, add some salt and simmer the potatoes for 35-40 minutes or until just tender.
• Drain the potatoes and cool them slightly for easy handling. You should be able to peel the skins away from the flesh of the potatoes with your bare hands.
• Once all the potatoes are peeled, cut them into even-sized pieces and refrigerate until cold (up to overnight).
• Mash the potatoes in a large bowl. Mix in the salt and freshly grated nutmeg. Add half a cup of flour and mix to combine. With your hands knead the mixture in the bowl until a smooth soft dough forms, add more flour by the tablespoon if the dough remains sticky. Finally, add the beaten egg to the mixture.
• Using 1/4 cup of dough, form the mixture into balls. Insert a crouton, (or prune) into each dumpling. Sealing the filling closed around the dumpling.
• In a large saucepan of salted simmering water (not boiling), carefully place the dumplings into the water in batches of 4-5. Do not overcrowd them where they may stick together or touch during cooking, which may cause them to fall apart. Cook the dumplings until the dumplings rise to the surface, about 10-14 minutes.
• In a wide bowl, add melted butter. Remove dumplings with a slotted spoon or strainer. Shake gently to drain, then toss gently in a bowl of melted butter. Cover with lid and keep warm while cooking the remaining dumplings and add them to the butter as well. Sprinkle entire batch with bread crumbs (if desired) and serve.

KATHY'S POTATO GRATIN

Steps:

• Preheat oven to 400°F Spray a shallow 2 qt baking dish with non-stick cooking spray and set aside.
• in a large nonstick skillet, heat the oil and butter over medium-low heat. Add the onions and garlic and cook until onions are soft and beginning to brown, about 15-20 minutes.
• Meanwhile, Place the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook until potato slices are tender, about 10 minutes.
• Drain potatoes and spread a thin layer in the baking dish. Top with a third amounts of onion, cheese, thyme, salt, and pepper. Repeat layering twice. Pour milk gently over top and sprinkle with panko and then paprika.
• Bake 20-25 minutes or until potatoes are lightly browned.