Polish Creamed Potatoes Food

POLISH POTATOES

Steps:

• 1. Heat oven to 350 degrees. Grease a lasagna pan with either baking spray or butter.
• 2. Sautee onions in butter on medium heat for about 10 mins. or until soft, but not carmelized. Sprinkle w/ some salt.
• 3. Add the cream cheese to the mashed potatoes (add milk, butter & salt & pepper to your mashed potatoes, as normal) & mix until well blended.
• 4. Begin to assemble: Put half of the onions on the bottom of your pan. Then top w/ half of the lasagna noodles, a layer of the potato mixture, then 1/2 of the shredded cheese. Repeat so that you end w/ cheese on top. I add Hungarian paprika and more salt & pepper to the top of the final mashed potato layer. Bake in oven covered w/ alumninum foil (not tight so cheese doesn't stick, or spray foil w/ baking spray) for 30 mins, then remove foil for another 30 mins. Let sit for about 15 mins before you attempt to cut. Enjoy!

ZIEMNIAKI Z CEBULą I KOPERKIEM: BOILED POTATOES WITH ONION AND DILL

Steps:

• To caramelize the onions, heat the olive oil with the butter in a medium skillet until butter just begins to foam. Add onions and cook over medium heat until they start to brown, stirring frequently, about 10 minutes.
• Reduce heat to low and continue cooking, stirring occasionally, about 20 minutes longer until onions turn a golden brown. Watch carefully toward the end of cooking time. Sprinkle with sugar, if desired, and cook another minute or two, tossing to incorporate. Set aside.
• In a large pot of salted water, boil potatoes until tender, 10 to 15 minutes. Drain well, return to pot, and set over low heat for a few minutes to evaporate any remaining water. Remove from heat.
• Add caramelized onions, salt, and dill. Toss until all ingredients are well incorporated.
• Transfer potatoes to a serving dish and serve warm.

CREAMED POTATOES - MY FAVORITE

Steps:

• 1. In a large saucepan, place potatoes and cover with water. Bring to a boil, reduce heat and continue cooking until fork tender, about 15 minutes.
• 2. In another saucepan, melt butter. Stir in the flour salt, pepper, nutmeg, until smooth. Gradually stir in the milk. Bring to a boil and cook until thickened, while constantly stirring.
• 3. Drain the potatoes well, place in your serving dish; pour the cream mixture over the potatoes and lightly toss to coat. Sprinkle with fresh parsley. Sometimes I slice a sweet onion and add to the potatoes while they are cooking..adds even more delicious flavor. Enjoy!

POLISH MEAT AND POTATOES

Steps:

• Heat oil in a large skillet over medium-high heat. Cook onions and potatoes for 15 minutes, stirring occasionally. Reduce flame to med and stir in bell pepper, onion powder, garlic powder, salt and pepper. Cover, and cook 5 minutes. Stir in kielbasa, cover, and cook for 15 minutes, or until onions are caramelized.

POLISH POTATOES

Steps:

• 1. Don't peel potatoes if you can help it. Wash well and cut in half or in quarters. If you are using a large potato like russet, cut into quarters.
• 2. Boil potatoes until tender. Drain.
• 3. Into potato pot, add butter and salt and swish pot around to get coat potatoes. If you are using like a golden small potato, use a spoon to lightly mix. That kind of potato will quicker absorb the butter.
• 4. Add chopped chives and dill. Gently mix to coat potatoes, trying to keep their quartered shapes.
• 5. Sprinkle on little parmesan, if you would like!

SIMPLE CREAMED NEW POTATOES

Steps:

• Gather the ingredients.
• Put the potatoes in a saucepan and cover with water. Add about 1 teaspoon of salt per quart of water. Bring the water to a boil over high heat. Reduce the heat to medium-low, cover the pan, and cook for 10 to 15 minutes, or just until the potatoes are tender.
• In a small saucepan, melt butter over low heat; blend in flour until smooth. Gradually stir in the milk or half-and-half. Cook, stirring constantly, until thickened and smooth.
• Season with kosher salt and freshly ground black pepper, to taste.
• Drain the cooked potatoes and then transfer to a serving dish.
• Pour sauce over potatoes and sprinkle with paprika.

ZUPA OGóRKOWA: POLISH CREAMY DILL PICKLE SOUP

Steps:

• Gather the ingredients.
• Melt butter in a large pot. Sauté the onion until translucent, about 3 minutes.
• Add broth, pickles, pickle juice, and potatoes. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 20 minutes.
• In a small bowl, blend flour with sour cream.​
• Temper the sour cream mixture by whisking in a little hot soup, so it does not curdle.
• Pour tempered sour cream back into the hot soup, whisking constantly, until it comes to a boil. Reduce heat to low and simmer 3 minutes, or until slightly thickened.
• Adjust seasoning with salt and pepper, and optional sugar.
• At this point, the soup can be left chunky or puréed to the velvety consistency of vichyssoise .
• Serve in heated bowls garnished with optional chopped fresh dill and accompanied by hearty rye bread.

CREAMED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in another saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain potatoes and place in a large serving bowl. Add cream sauce; toss gently to coat. Sprinkle with paprika and parsley.

POLISH POTATOES WITH DILL

Steps:

• Wash the potatoes and boil them in salted water in their skins for 25 - 30 minutes or until tender. Drain and cool the potatoes until they can be handled comfortably. Remove the peel; it will come off easily with a butter knife. You can consider peeling an optional step if you're using new potatoes or even not new potatoes.
• Add the potatoes to a bowl with the butter, sour cream, dill, and salt. Stir to combine. (Some Polish recipes have you return the potatoes to the pan for this step and the remaining ingredients, cover the pan with the lid, and shake to combine.)

BUTTERY CREAMED POTATOES

Steps:

• Preheat oven to 350.
• Melt butter; add flour, cook 1 minute.
• Add milk, salt and pepper and bring just to boiling point.
• Place potatoes in greased baking dish.
• Pour sauce over potatoes.
• Cover and bake for 1 1/4 hours.

POLISH DILL POTATOES

Steps:

• Peel the potatoes, place in a large pot and cover with cold water
• Add a pinch of salt to the water and bring to a boil
• Boil the potatoes until fork tender and drain
• Add back into the pot and toss with ghee, chopped dill and 1-2 tsp of salt (you want a good amount of salt because you are only able to season the outside of the potato)

POTATO PANCAKES POLISH

Steps:

• Finely grate potatoes and rinse with cold water 3 times till water runs clear. Add potato, onion in a large bowl with garlic. Drain and press out as much moisture as possible, using paper towels.
• Add egg yolk, flour, salt, peppers and parsley. Mix thoroughly.
• Fold in egg white.
• In a heavy skillet, pour in 1/4-inch of the oil and heat over high heat. For each pancake, drop in a heaping tablespoon of the mixture and press down with spatula. Brown until crisp on both sides.
• Enjoyed season with salt and pepper.

POLISH CREAMED POTATOES

Steps:

• Mix all ingredients together except 1/2 cup cheddar cheese.
• Place in 1 1/2-quart casserole.
• Sprinkle top with remaining 1/2 cup cheddar cheese.
• Bake in 325° oven for 40 minutes.

POLISH POTATOES

Steps:

• Preheat oven to 400 degrees.
• Grease a baking dish with nonstick cooking spray and place sliced potatoes in bottom.
• Saute chopped onions in butter.
• Pour over potatoes.
• Beat together eggs, sour cream, and milk.
• Mix in salt and pepper.
• Pour sour cream mixture over top of potatoes.
• In small mixing bowl, mix together bread crumbs and grated Parmesan cheese.
• Sprinkle mixture over top of potatoes.
• Bake 20 minutes or until top is browned.

POLISH SAUSAGE KRAUT SKILLET

Steps:

• Heat the butter in a large skillet with a lid over medium heat; cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Stir in the water, potatoes, carrots, beef bouillon granules, sugar, and caraway seeds; bring to a boil. Reduce the heat to a simmer, and cook until the potatoes and carrots are tender, stirring occasionally, about 15 minutes.
• Place the sauerkraut on top of the vegetables in a layer, and place the sausages onto the sauerkraut. Cover, and cook until the sausages are heated through, about 15 minutes.
• Whisk the flour into the sour cream in a bowl, and stir into the sauerkraut mixture. Bring to a simmer to thicken the sour cream, sprinkle with salt and pepper, and serve hot.

CREAMED POTATOES

Steps:

• Boil the potatoes in the skin.
• Let cool and peel, cut in half.
• Melt butter (margarine) in a pan and briefly saute the potatoes.
• Pour over milk and cream and add salt.
• Cover and cook gently for appr 10 minutes (until it thickens).
• Add dill, gently mix.
• Serve with smoked fish.

UKRAINIAN STYLE CREAMED DILL POTATOES

Steps:

• Put the potatoes in a pot, fill with water to cover and boil them until they are just soft. This part is important. You will have to cook these further in the cream, so make sure you cook them just to softness, no further.
• Drain the perfectly cooked potatoes and put them back into the pot.
• Add the butter and place the pot back on the burner.
• Add in the cream and cook the potatoes, simmering the cream until it reduces down.
• Toss in the chives and the dill, then serve!

POLISH POTATO SOUP - ZUPA ZIEMNIACZANA

Steps:

• In a large saucepan, cook bacon until it begins to render some of its fat. Add onions and sauté until translucent. Add carrots, celery, and potatoes and sauté gently for 5 minutes, but do not brown.
• Then add hot stock, parsley and bay leaf. Bring to a boil. Reduce heat and simmer, covered, for about 20 minutes or until vegetables are tender. Remove bay leaf, adjust seasonings, and serve hot with additional chopped parsley (if desired) and light rye bread .