Pioneer Woman Creamy Rosemary Potatoes Food

ROSEMARY HASSELBACK POTATOES

Steps:

• Preheat the oven to 425 ̊. Mix the butter, olive oil, rosemary, salt and a few grinds of pepper in a large bowl.
• Place a potato in the curved part of a wooden spoon. Make a series of deep cuts in the potato 1/8 inch apart, cutting almost all the way through. (The edges of the spoon will prevent you from cutting to the other side.) Repeat with the remaining potatoes.
• Toss the potatoes with the butter mixture. Place cut-sides up on a rimmed baking sheet and bake until tender and crisp, 75 to 80 minutes. Gently shake the pan to coat the potatoes with the melted butter. Season with salt.

PIONEER WOMAN CREAMY ROSEMARY POTATOES

Steps:

• Coat 9x13 baking pan in butter
• Sliced potatoes
• Mix half and half cream and heavy cream
• Pour half of the crem over potatoes and let soak
• Melt butter in pan over med heat
• Add onions and garlic and cook until translucent
• Cut cream cheese block in half and add to onions and garlic. Stir about 3 min until smooth
• Add rest of cream mixture
• Add salt and pepper and stir
• Add rosemary and green onions
• Add 1/2 cup cheese
• Put potatoes in pan and cover with cheese sauce
• Cover with half cup of cheese
• Bake 1 hour
• Sprinkle with chives and serve

PIONEER WOMAN'S CREAMY HERBED POTATOES

Steps:

• Preheat oven to 350 degrees.
• Slice potatoes very thinly.
• Add butter to a large skillet over medium low heat, When melted, add diced onion. Cook for 3 minutes, stirring occasionally.
• Add cream cheese to the pan and stir to melt.
• Pour in cream and milk, stirring to combine.
• Season with plenty of salt and pepper, then add chopped herbs.
• Place potatoes in a buttered baking dish. Pour contents of skillet over the top.
• Top with Parmesan cheese and bake for 45 minutes, or until bubbly. Allow potatoes to sit 15 minutes before serving.

PIONEER WOMAN'S DELICIOUS, CREAMY MASHED POTATOES

Steps:

• Peel potatoes and rinse off. Cut them in half or quarters into about the same size and place in saucepan and cover with water. Bring to a boil over high heat. Reduce heat, cover and cook until just done. Drain potatoes into a colander. Shake off the excess water from potatoes and return them to the saucepan you cooked them and place back on the burner. Turn the heat on low and mash potatoes.
• Turn the heat off and slice in the softened butter and cream cheese. Next add the half and half-start with 1/2 cup, then add more if needed, seasoned salt and pepper. Mash everything together. Add more half and half and seasoning if needed. PW says try not to oversalt but definitely don't undersalt!
• Spread mashed potatoes into a greased baking dish. If you like, slice 1/4 cup butter into pats and place on top of the poatatoes. (Pioneer Woman says you can never have enough butter.). Cover the dish.
• At this point you can bake it in a 350 degree oven for 20 to 30 minutes or cover and refrigerate a day or two. If refrigerated, remove an hour before baking so the center can warm up and then bake as directed. PW says to bake it covered but she has baked it uncovered with no problems.