Old Bay Mashed Potatoes Food

OLD BAY® POTATOES

Steps:

• Fill a large pot halfway with water and bring to a boil. Reduce heat to medium-low and add garlic, seafood seasoning, and thyme. Let cook for 2 minutes; add potatoes. Drain some of the water mixture so that there is a thin layer just hovering over potatoes.
• Let cook over low to medium heat until tender, about 10 minutes. Drain and serve.

MASHED POTATOES

Steps:

• Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaf. Meanwhile, heat the cream and butter in a small saucepan. Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives.

THE BEST MASHED POTATOES

Steps:

• Put the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil over high heat. Then lower the heat to medium and gently simmer until the potatoes are completely tender when pierced with the tip of a knife, about 30 minutes.
• Drain the potatoes well and return them to the pot. Place the pot over low heat and let any residual water steam off, about 2 minutes. Mash the potatoes well with a potato masher. Fold in the butter with a spatula until melted, and then fold in the cream. Season with salt and pepper.

BEST OLD-FASHIONED MASHED POTATOES FOR A CROWD

Steps:

• Put the potatoes in a large saucepan, cover with cold water by about 1 inch and add 2 tablespoons salt. Bring to a boil, uncovered, over high heat, and then reduce the heat to medium-high and simmer briskly until fork tender, about 45 minutes. Drain the potatoes, reserving 1/2 cup of the water. Quarter the potatoes and pass them through a food mill or ricer back into the pan. (Peel them first if you are using a ricer). When the potatoes are almost done, heat the buttermilk in a small saucepan over medium-high heat to just under a simmer. Set aside; it will separate and look curdled but don't worry, it will mix in fine. Fold the buttermilk and reserved cooking water into the potatoes over low heat. Then fold in the butter a handful of pieces at a time until fully incorporated. Season with salt and pepper. Serve hot.

OLD BAY MASHED POTATOES

Steps:

• Peel, cut and quarter potatoes.
• Add potatoes to boiling water, seasoned with the 1/4 cup of old bay.
• Boil until tender.
• Drain potatoes.
• Mash potatoes with potatoe masher.
• Add 1/4 tsp old bay, butter, mayo, parmesian cheese and milk (may use more or less milk, depending on how creamy you like your taters).
• Serve Warm and ENJOY!

CRAB AND SHRIMP BOIL WITH NEW POTATOES

Steps:

• Bring the water to a boil in a very large stockpot. Add the Old Bay, salt, garlic, chile flakes and parsley and boil for 10 minutes to infuse. Add the potatoes and cook another 10 minutes. Add the crabs; cook 10 minutes more, or until the crabs are cooked through. Carefully remove the crabs with tongs; then add the shrimp and cook for 2 to 3 minutes, or until just opaque. Drain immediately. Serve the crab, shrimp and potatoes with melted butter, toasted bread and lemon wedges.

CRAB MASHED POTATOES

Steps:

• Place potatoes in a large pot with enough cold water to cover. Add kosher salt and bring to a boil over medium-high heat. Cook until fork-tender, 15 to 20 minutes.
• Meanwhile, combine cream cheese, Greek yogurt, buttermilk, butter, seafood seasoning, garlic powder, onion powder, salt, and pepper in a food processor; blend until smooth.
• Preheat the oven to 425 degrees F (220 degrees C).
• Drain potatoes and mash in a large bowl. Fold in cream cheese mixture. Whisk until smooth and blended. Add in crabmeat, stirring carefully to avoid breaking it up too much. Spoon potato mixture into a large, oven-safe casserole.
• Bake in the preheated oven until cheese is bubbly and toasted, about 10 minutes.
• Top with chives just before serving.

OLD BAY OVEN POTATOES

Steps:

• Clean potatoes well and remove any bruised or pitted sections. Don't remove skin.
• Slice potatoes in half, then in thirds to create wedges.
• Soak potatoes in a large bowl of water for at least a half hour and up to two hours. This helps eliminate some of the starch. NOTE: You can skip this step if time is an issue, but they always come out better for me when I soak them for awhile.
• Preheat oven 475°F.
• Place wedges on ungreased cookie sheet with skin side down.
• Sprinkle on salt, Old Bay seasoning, and top with chopped fresh dill (if using).
• Flip potatoes over onto one side.
• Bake potatoes 30-45 minutes at 475F or until golden and bubbly on outside, tender on inside. (Flip onto other side after 15-20 minutes of cooking.).
• Note: Be sure that potatoes are brown and crispy before removing from oven. I've found that it's hard to overcook these, but easy to undercook.
• Topping suggestions: ketchup, dijon mustard, ranch dressing, sour cream, barbeque sauce, or honey-mustard. (You can add extra salt if that's what you like).
• Enjoy these as you would french fries without all the grease and sodium!

OLD BAY POTATOES

Steps:

• Wash and quarter potatoes and place in a saucepan.
• Add 3 tbsp Old Bay, cover with water and bring to a boil.
• Boil until potatoes are tender.
• Drain potatoes in a colander and then return to pot.
• Add butter and toss until butter is melted.
• Sprinkle with 1/2 tbsp of Old Bay (or more).
• Enjoy!