Old Fashioned Riced Potatoes Food

BEST RICED POTATOES RECIPE

Steps:

• Place potatoes in a large pot and pour in cold water to cover by 1 inch. Add salt and bring to a boil. Reduce heat and simmer until potatoes are very tender, but not saturated or crumbly, 20-25 minutes.
• Drain potatoes, reserving ½ cup cooking liquid if making potatoes ahead. Return potatoes to pot and set over low heat. Gently stir until dry, about 1-2 minutes or until moisture is gone.
• In the meantime, heat milk, thyme sprigs, bay leaves, garlic, and butter in a small saucepan over medium heat until butter is melted. Remove from heat.
• Pass hot potatoes through a ricer into a large bowl. Do this while they are hot; if allowed to cool, the potatoes will become gummy. If not using a ricer, transfer to an electric mixer with paddle attachment and blend until desired consistency is reached.
• Remove herbs from warm milk mixture and discard. Gradually add milk mixture to potatoes, stirring vigorously with a wooden spoon or paddle attachment until combined and smooth.
• Season with salt and pepper. Serve with pats of butter on top and chives if desired. Enjoy!

MAKE-AHEAD MASHED POTATOES

Steps:

• Lightly scrub the potatoes. Put them in a large stockpot, fill with cold water to cover by about 2 inches and season generously with salt. Bring to a boil, then lower the heat to maintain a strong simmer and cook until the potatoes are fork-tender in the center, 50 to 55 minutes.
• Drain the potatoes in a colander in the sink. Let cool enough so that you can handle them, about 10 minutes. It is important that the potatoes do not cool too much because they will mash more easily when hot.
• Meanwhile, add the butter to the same pot that you used to cook the potatoes (no need to clean it). Melt completely over medium heat, stirring occasionally, 2 to 3 minutes. Turn off the heat.
• Heat 3/4 cup of the cream in a microwave-safe measuring cup or bowl until steaming and set aside.
• Holding the potatoes in a clean kitchen towel, gently peel the skins off with a paring knife. Quarter the potatoes and put them in the pot along with 2 1/2 teaspoons salt. Use a potato masher to mash the potatoes until smooth and fluffy (see Cook's Note).
• Add the cream and stir until combined. Season with pepper and additional salt if needed. Allow to cool to room temperature, then transfer to an airtight container and refrigerate for up to 2 days or freeze up to 3 months.
• To reheat refrigerated mashed potatoes: Position a rack in the center of the oven and preheat to 350 degrees F. Spoon the mashed potatoes into a 13-by-9-inch baking dish. Drizzle with the remaining 1/2 cup cream. Stir until combined, making sure there are no pools of cream at bottom of the baking dish.
• Cover with foil and bake for 20 minutes. Remove from the oven and gently stir the mashed potatoes. Cover again and continue to bake until the potatoes are hot and steamy, 20 to 25 minutes more. Season with additional salt and pepper if needed.
• To reheat frozen mashed potatoes: Thaw the potatoes completely in the refrigerator and cook according to the same directions as refrigerated potatoes but do not add cream. The potatoes might seem watery at first but will thicken as they heat up.
• Transfer the hot mashed potatoes to a large bowl for serving.

GERMAN POTATO DUMPLINGS (KARTOFFELKLößE)

Steps:

• Gather the ingredients.
• Peel the potatoes and cut them into large chunks.
• Put the potatoes in a large saucepan, cover them with salted water, and bring them to a boil over high heat. Lower the heat to medium; cover the pan and cook for about 20 to 25 minutes until the potatoes are tender. Drain well.
• Rice the potatoes and spread them out on a large baking sheet or waxed paper; let them cool for about 30 minutes or until completely cooled. You should have about 6 cups (800 grams) of riced potatoes.
• Bring a large pot of salted water to a boil.
• Meanwhile, prepare the potato dumpling dough. In a large mixing bowl, toss the cooled riced potatoes with the potato starch, 1 1/2 teaspoons of salt, and the nutmeg.
• Add the beaten eggs to the potato mixture and gently mix with your hands to form the dough. Avoid overmixing.
• Shape the dough into about 12 firm 2-inch dumplings, about 3 ounces each.
• With a slotted spoon, place the dumplings in the boiling water.
• When the dumplings float to the top, turn the heat to low, just enough to maintain a simmer. Cover the pan and continue to cook for 20 minutes. Make sure the water is not at a rolling boil as it could cause the dumplings to fall apart.
• Remove the dumplings to a bowl; drizzle with melted butter, and sprinkle lightly with salt to taste.
• Serve potato dumplings with buttered breadcrumbs, freshly ground black pepper, and/or parsley, as desired.

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-FASHIONED RICED POTATOES

Steps:

• Place potatoes in a large kettle or Dutch oven; cover with water. Tie peppercorns and bay leaf in a double thickness of cheesecloth; add to pan. Add celery salt and sugar; bring to a boil. Reduce heat to medium; cover and cook for 20 minutes or until potatoes are tender. Drain. Discard spice bag. Using a potato ricer or grater, press or grate potatoes into a serving bowl. Sprinkle with parsley if desired.

POTATO KLUBB (NORWEGIAN POTATO DUMPLINGS)

Steps:

• Mix the flour, 1/2 teaspoon salt, baking powder, and pepper together in a bowl. Place the potatoes and onion in a large bowl, and stir in the flour mixture until thoroughly blended. Use floured hands to knead the potato mixture in the bowl until it takes on the quality of stiff bread dough. Add additional flour if the dough is too sticky.
• Pinch off a tennis ball-sized piece of dough and shape it around a cube of ham, completely covering the ham, to form a ball. Repeat with remaining dough and ham cubes. Set aside any extra ham.
• Fill a large pot with water, add 2 teaspoons salt and any extra ham, and bring to a boil over medium-high heat. Carefully slide the balls into the boiling water, a few at a time. Loosen any sticking to the bottom of the pot. Simmer for 45 minutes to 1 hour. Remove with a slotted spoon, and drain on a plate. Serve hot with melted butter.

OLD FASHIONED HOME FRIED POTATOES

Steps:

• Heat bacon fat in cast iron skillet. Add potatoes, bacon, and onion; cook covered over medium heat for 15 to 20 minutes. Shake the pan while the potatoes are cooking so bacon and onion do not burn and turn the potatoes from time to time.
• Remove cover and cook until golden brown and crunchy, 10 to 12 minutes.
• sprinkle with salt, pepper, and parsley.