Parmesan Chive Smashed Potatoes Food

PARMESAN SMASHED POTATOES

Steps:

• Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan and add cold water to cover. Bring to a boil, lower the heat and simmer covered for 25 to 35 minutes, until completely tender. Drain.
• In a small saucepan, heat the half-and-half and butter.Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix the potatoes for a few seconds on low speed, to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of the cream should be folded in by hand). Fold in the sour cream, Parmesan cheese, the remaining salt, and pepper; taste for seasoning and serve immediately. If the potatoes are too thick, add more hot cream and butter.

CHIVE SMASHED POTATOES

Steps:

• Place potatoes and bouillon in a Dutch oven and cover with 8 cups water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes., Drain and return to pan. Mash potatoes with cream cheese, cream, butter, salt and pepper. Garnish with chives.

PARMESAN SMASHED POTATOES

Steps:

• Place the potatoes and 1 tablespoon salt in a 4-quart saucepan with cold water to cover. Bring to a boil, lower the heat and simmer, covered, for 25 to 35 minutes, until the potatoes are completely tender. Drain.
• In a small saucepan, heat the half-and-half and butter.
• Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix them for a few seconds on low speed to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of the cream and butter should be folded in by hand). Fold in the sour cream, Parmesan cheese and the remaining salt and pepper; taste for seasoning and serve immediately. If the potatoes are too thick, add more hot cream and butter.

PARMESAN & CHIVE STUFFED POTATOES

Steps:

• Preheat oven to 400.
• Using a paring knife, peel the baked potatoes in wide strips, cutting thinly but leaving some potato on the peel (about 1/4 inch).
• Use the peelings to line six cups in a muffin tin.
• Grate the potatoes into a bowl, and gently stir with remaining ingredients until well-blended.
• Mixtrue should be moist enough to hold together when pressed, not dry and crumbly.
• If it is dry, add a Tbsp.
• more milk and olive oil.
• Using an ice cream scoop or soup spoon, fill the muffin tin potato cups with the grated potato mixture.
• Pack firmly and then mound the tops for an attractive presentation.
• Bake at 400 for 25-30 minutes until nicely browned on top.
• You can freeze these unbaked.
• To prepare, place individual servings in muffin tin and bake as directed, increasing bake time by 15 minutes or until heated through.