New Potatoes In Sour Cream Food

SOUR CREAM POTATOES

Steps:

• Preheat oven to 350°. Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and cook for until tender, 15-20 minutes. Drain. , In a large bowl, mash the potatoes. Add the cream cheese, sour cream, milk, 1 tablespoon butter, parsley and garlic salt; beat until smooth. , Spoon into a greased 2-qt. baking dish. Dot with remaining butter; sprinkle with paprika. Bake, uncovered, until heated through, 30-40 minutes.

SOUR CREAM MASHED POTATOES

Steps:

• Cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water and add enough salt so the water tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.
• Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
• As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over a glass bowl. Process the potatoes through the food mill, turning the handle back and forth to force the potatoes through the disc. As soon as the potatoes are mashed, slowly whisk in enough of the hot milk/butter mixture to make the potatoes very creamy. Add 2 teaspoons of salt and the sour cream and pepper and whisk to combine. Taste for seasoning and serve hot.

EASY SOUR CREAM SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain. Cut potatoes into cubes and place into a large bowl.
• Stir chicken soup, sour cream, and half the Cheddar cheese into potatoes until evenly incorporated; season with salt and black pepper. Spread potato mixture into a 9x13-inch casserole dish; sprinkle with remaining Cheddar cheese.
• Bake in the preheated oven until cooked through and Cheddar cheese is melted, about 30 minutes.

CRUSHED SOUR CREAM POTATOES

Steps:

• Cook potatoes in a large pot of boiling, salted water until tender, 10 to 15 minutes. Drain. (This step can be done ahead of time; keep potatoes covered and warm on the stovetop.)
• Meanwhile, in a medium pot over medium heat, gently simmer the cream and the garlic until garlic is completely tender and cream is reduced by about a third (it will look slightly thicker, about the consistency of melted ice cream), 8 to 10 minutes. Season with salt and lots of pepper. Add butter and swirl to melt. (This can also be done ahead; rewarm before proceeding.)
• Using your hands or something like a small dish or bowl, crush the potatoes and place in a large bowl. Pour cream mixture over the potatoes, and season with salt and more pepper. Toss to coat, encouraging the potatoes to break down slightly but remain textured and chunky.
• Stir in sour cream, half the chives and half the dill. Transfer to a large serving bowl and top with remaining chives and dill, and more black pepper and sour cream, if you like.

CREAMED NEW POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water; add salt. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender., Meanwhile, in another saucepan, combine the cream cheese and buttermilk; cook and stir over medium heat until cheese is melted and mixture is smooth. Remove from the heat; add the onions, thyme, tarragon and pepper. , Drain potatoes and place in a serving bowl; add cream sauce and toss to coat. Sprinkle with parsley.

HERBED NEW POTATOES

Steps:

• Remove a strip of peel from the middle of each potato. Place potatoes in a saucepan and cover with water. Bring to a boil over medium heat. Reduce heat; cover and simmer for 15-20 minutes or until tender. , In a small bowl, combine the remaining ingredients. Drain potatoes; add butter mixture and toss gently.

NEW POTATOES WITH SOUR CREAM AND DILL

Steps:

• Boil potatoes until done. Drain and set aside.
• Chop green onions and add to a frying pan with 1/4 stick of butter. Cook on medium heat until onions are soft. Add the rest of the butter and stir until melted.
• Add container of sour cream, dill and salt and pepper to taste. Cook until sour cream is warm.
• Place potatoes in pan with sour cream mixture, stirring occasionally until potatoes are heated through.

STUFFED NEW POTATOES WITH CAVIAR

Steps:

• Preheat the oven to 350 degrees. Place the potatoes on a baking sheet and place in the oven. Bake for 20 minutes or until tender. Cool the potatoes completely. When the potatoes are cool, slice them in half. Scoop the flesh out of each half, leaving 1/4 inch of flesh in each half. Place 1 tablespoon of the drained sour cream in each potato. Place a chervil leaf on each potato. Top each potato with a little caviar.

NEW POTATOES IN SOUR CREAM

Steps:

• Peel potatoes, wash carefully and boil in cold water. Salt as soon as water boils, and cook until done. Strain off water and pour sour cream over potatoes. Stir carefully. Sprinkle with chopped greens before serving.

SMASHED POTATOES WITH SOUR CREAM AND CHIVES

Steps:

• Place potatoes in a steamer basket fitted over a large pot of boiling water. Cover and steam for about 15 minutes, or until potatoes are tender.
• Transfer potatoes to a large bowl. Add the broth, and coarsely mash the potatoes. Stir in the sour cream and chives. Season with salt and pepper, to taste, and serve.

BAKED POTATOES IN THEIR JACKETS WITH SOUR CREAM TOPPING

Steps:

• Wash the potatoes.
• Wrap each one closely in aluminium foil.
• Bake till tender in a medium oven, roughly 45 minutes.
• Check for doneness by squeezing gently, if the potato gives it's done.
• Chop the chives.
• Combine the sour cream, salt and chives.
• Adjust amount of salt to taste.
• Serve the hot potatoes with the cold topping.
• Each person peels the foil off their own potato and eats it with or without the jacket.

DESERT SOUR CREAM POTATOES

Steps:

• Parboil potatoes until a fork can pierce through the potato easily.
• Let cool to touch.
• Preheat oven to 350°F.
• Grate potatoes and then add remaining ingredients and mix.
• Transfer mixture into an ungreased casserole and bake until completely hot about 45 minutes, depending on the size of the casserole dish.

NEW POTATOES IN BLUE CHEESE CREAM

Steps:

• Preheat oven to 400 degrees.
• Place cream and crumbled blue cheese in the top of a double boiler over simmering water.
• Stir constantly until cheese has melted, smooth and creamy. Remove from heat.
• Butter a 13x9 baking dish.
• Cut the potatoes into 1/2 inch wedges and arrange wedges in pan.
• Salt and pepper the potatoes lightly.
• Pour cream mixture over the potatoes.
• Sprinkle rosemary and parsley flakes over potatoes and cream mixture.
• Bake potatoes until a golden crust has formed on top and potatoes are tender when pierced with a fork, about 40-45 minutes.

LEMON & GARLIC NEW POTATOES

Steps:

• Cut scrubbed potatoes into wedges; place in a large saucepan. Add water to cover; bring to a boil. Cook, covered, until tender, 10-15 minutes; drain. In the same pan, heat oil over medium-high heat. Add potatoes; cook until browned, 4-6 minutes. Add garlic; cook 1 minute longer. Remove from heat. Stir in remaining ingredients.