MARTINA MCBRIDE'S KANSAS CREAMY MASHED POTATOES
Both Country Crock® and Martina McBride are from Kansas, a place that inspired her to create this creamy and comforting side dish--a staple in her home.
Provided by Country Crock®
Categories Trusted Brands: Recipes and Tips Country Crock®
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Add the potatoes to a large saucepan and cover with cold water by at least 1 inch. Add the salt and bring to a boil. Reduce the heat to medium and cook, partially covered, until the potatoes are very tender, 12 to 15 minutes. Drain and return the potatoes to the pan.
- Break up the potatoes with a potato masher or a handheld mixer on low speed. Gradually add Country Crock® Spread and beat until incorporated. Gradually add the cream cheese, and sour cream, beating well after each addition.
- Gradually stir in the warm half-and-half, 2 tablespoons at a time, until well incorporated and the potatoes are fluffy and light (you may not need all the half-and-half). Stir in the thyme and season to taste with salt and pepper. Top with remaining tablespoon Country Crock® Spread.
Nutrition Facts : Calories 187 calories, Carbohydrate 21.2 g, Cholesterol 28.7 mg, Fat 9.9 g, Fiber 2.5 g, Protein 4.3 g, SaturatedFat 6.2 g, Sodium 72 mg, Sugar 1 g
FRIED SMASHED POTATOES WITH LEMONS
Provided by Giada De Laurentiis
Categories side-dish
Time 48m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the potatoes: Put the potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches. Bring the water to a boil over medium heat and cook until the potatoes are tender, about 20 to 25 minutes. Drain the potatoes in a colander and allow to dry for 5 minutes. Using the palm of your hand, gently press the potatoes until lightly smashed.
- In a large, nonstick skillet, heat 1/4 cup of oil over medium-high heat. Add the garlic and cook until fragrant and lightly brown, about 1 minute. Remove the garlic and discard. In batches, add the potatoes and cook, without stirring, until the bottoms turn golden brown, about 5 to 8 minutes. Using a spatula, turn the potatoes over and cook, drizzling with oil, if needed, until golden brown on the other side for another 5 to 8 minutes.
- For the dressing: In a small bowl, whisk together the oil, lemon juice, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
- Spoon the dressing over the potatoes and toss gently until coated. Season with salt and pepper, to taste.
- Transfer the potatoes to a serving bowl and serve.
DAD'S MASHED POTATO SALAD
Provided by Martina McBride
Categories side-dish
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Cover the potato chunks with cold water in a large saucepot. Bring to a boil and cook until the potatoes are fork-tender. Drain and return the potatoes to the pot. Add the butter, salt, pepper and nutmeg. Mash with a potato masher or electric hand mixer (essentially you are making mashed potatoes), adding warm half-and-half as needed until the potatoes are smooth and creamy. You should have a little over 6 cups of mashed potatoes.
- Add the Miracle Whip, mustard, celery, onion, pickles, pickle juice, and sugar, mixing after each addition. Stir in the eggs until combined. Chill at least 1 hour or make the night before and refrigerate. Sprinkle with the chopped freshly parsley before serving.
FRIED SMASHED POTATOES WITH LEMONS
A nice alternative to french fries, these are delish creamy potatoes, with crispy skins and a tart lemon sauce. When cooking the potatoes, I add about 1 Tablespoon of vinegar to the water, this helps to keep them firm. Although Giada uses a non-stick skillet, I prefer a regular skillet to get a more crispy crust. Make sure you use the really small red potatoes or fingerlings. Also, the potatoes must be REALLY dry before you fry them. Do NOT overcook the garlic, as it will become bitter. Fresh herbs are a must in this dish. Hope you enjoy! From Food Network, Giada De Laurentiis, Cooking At Home.
Provided by Scoutie
Categories Potato
Time 48m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- For the potatoes:
- Put the potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches.
- Bring the water to a boil over medium heat and cook until the potatoes are tender, about 20 to 25 minutes.
- Drain the potatoes in a colander and allow to dry for 5 minutes.
- Using the palm of your hand, gently press the potatoes until lightly smashed.
- In a large, skillet, heat 1/4 cup of oil over medium-high heat.
- Add the garlic and cook until fragrant and lightly brown, about 1 minute. Remove the garlic and discard or save for another dish.
- In batches, add the potatoes and cook, without stirring, until the bottoms turn golden brown, about 5 to 8 minutes.
- Using a spatula, turn the potatoes over and cook, drizzling with oil, if needed, until golden brown on the other side for another 5 to 8 minutes.
- For the dressing:
- In a small bowl, whisk together the oil, lemon juice, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
- Spoon the dressing over the potatoes and toss gently until coated.
- Season with salt and pepper, to taste.
- Transfer the potatoes to a serving bowl and serve.
Nutrition Facts : Calories 374.8, Fat 24, SaturatedFat 3.4, Sodium 42.9, Carbohydrate 37.9, Fiber 4.1, Sugar 3.2, Protein 4.6
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