CHEF JOHN'S PERFECT MASHED POTATOES
This recipe will hopefully give you the proper techniques to turn out perfect mashed potatoes every time; always light, fluffy and lump-free.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Place the potatoes into a large pot, and cover with salted water. Bring to a boil, reduce heat to medium-low, cover, and simmer until tender, 20 to 25 minutes. Drain, and return the potatoes to the pot. Turn heat to high, and allow the potatoes to dry for about 30 seconds. Turn off the heat.
- Mash the potatoes with a potato masher twice around the pot, then add the butter and milk. Continue to mash until smooth and fluffy. Whisk in the salt and black pepper until evenly distributed, about 15 seconds.
Nutrition Facts : Calories 333.1 calories, Carbohydrate 49.7 g, Cholesterol 33.6 mg, Fat 12.7 g, Fiber 6.1 g, Protein 6.7 g, SaturatedFat 7.9 g, Sodium 30.4 mg, Sugar 3.5 g
MIKE'S POTATOES
This is from the Lake Forest Cafe in Folsom, California. It's great for a brunch, served with fried eggs, omlets or hamburgers. Originally from a June 1984 issue of Bon Apetit in the R.S.V.P. Letters to the Editor section.
Provided by Leslie in Texas
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large heavy skillet over medium-high heat.
- Add diced potatoes and cook until browned and crisp,stirring frequently.
- Add cheeses, tomato, onion and green onion and stir until cheese melts.
- Season to taste with salt and pepper.
- Gently mix in avocado.
- Spoon onto plates and top with a dollop of sour cream.
- Serve immediately.
Nutrition Facts : Calories 355.3, Fat 26.4, SaturatedFat 15.6, Cholesterol 70.9, Sodium 343.4, Carbohydrate 17, Fiber 2.4, Sugar 2.3, Protein 13.8
LEMON POTATOES
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Place the potatoes in a cast-iron pan. In a mixing bowl, whisk together the lemon zest and juice, olive oil, mustard, garlic, oregano, a pinch of salt, some black pepper and 2 cups water. Pour the mixture over the potatoes and toss to combine. Turn the potatoes so they are cut-side down in the pan.
- Place the pan on the indirect-heat side of the grill, then close the lid and bake until the potatoes are tender, about 40 minutes. Remove from the grill and serve with a squeeze of lemon, a sprinkle of sea salt and a drizzle of olive oil.
MIKE'S POTATO CASSEROLE
My friend Mike came up with this recipe years ago and I have to say it quickly became a family favorite.
Provided by Carol V.
Categories Potato
Time 32m
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 4
Steps:
- Preeheat oven to 375 degrees. Combine soup and milk, spray a 9 x 13 inch baking dish with cooking spray, then spoon enough soup mixture in and spread to cover bottom of dish. Place a layer of potatoes then a layer of onions, sprinkle with salt and pepper, pour soup mixture to cover well and continue layering in that order, ending with a layer of potatoes and soup mixture. Shredded cheddar cheese may also be sprinkled on top if desired.
- Bake for approximately 30 minutes, casserole should start to brown lightly, start testing potatoes with tip of knife, when tender it's done.
Nutrition Facts : Calories 156.9, Fat 4.3, SaturatedFat 1, Sodium 462.7, Carbohydrate 27.4, Fiber 2.4, Sugar 4.9, Protein 3.2
MIKE'S CHICKEN AND POTATO SOUP
This is a hearty soup that is true comfort food! It is filling and makes a ton, so use a big, tall, soup pot! Everyone loves it in my house! Even my pickiest eater. As good as leftovers as it is when it is first made! Yummy!
Provided by barbieoliver
Categories Stocks
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Prepare vegetables first. Finely chop the peppers (all kinds), cilantro, garlic, and both kinds of onion. set aside.
- Cop carrots and celery to whatever size you desire. I like them chopped pretty small.
- Cut chicken breasts into small bite size pieces.
- In sauté pan, put the stick of butter and the olive oil to heat up on med/hi! Wait until this is completely hot. When hot, add chicken and cover with Mrs. Dash. Cook for 3 minutes on one side and then flip over. Add more Mrs. Dash and cook for 3 minutes on the other side.
- Add chicken and spices (ie: peppers, garlic, onions, cilantro) to tall soup pan. Add Let them sauté together for a few minutes. Then add equal parts chicken broth and water. I dump the broth in then fill the container up with water and put it inches Let that simmer on med/hi.
- Peel and cut potatoes into boiling squares (bite size). Add potatoes, corn, carrots, celery, and Rotel to soup. Bring to a boil on med/hi. You will know the soup is done when potatoes are soft.
- I hope you enjoy! This is my favorite meal!
Nutrition Facts : Calories 785, Fat 39.1, SaturatedFat 10.9, Cholesterol 72.1, Sodium 1122.2, Carbohydrate 91.1, Fiber 11.3, Sugar 12.4, Protein 26.3
MIKE'S CHUNKY MUSTARD POTATO SALAD
This tasty tangy mustard based potato salad gives a great zing to your summer picnics or just about anytime.
Provided by J. Michael Long
Categories Potato
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to boil.
- Add potatoes and cook until tender but still firm, about 15 mintues.
- Drain and set aside.
- Place eggs in a saucepan and cover with cold water.
- Bring water to boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.
- Remove eggs, cool, peel and chop or slice.
- In a mixing bowl, combine potatoes, eggs, onion, celery, bacon and relish.
- Mix lightly to not break down potatoes too much (unless you like them mushy.)
- Blend together the mustard and salad dressing.
- Add to potato mixture and mix well.
- Sprinkle with paprika and refrigerate until chilled.
Nutrition Facts : Calories 352.2, Fat 9.5, SaturatedFat 3, Cholesterol 173.5, Sodium 330.3, Carbohydrate 55.6, Fiber 6.8, Sugar 5.3, Protein 12.5
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