Pudge Potatoes Food

DUCHESS POTATOES

Duchess Potatoes image

Creamy mashed potatoes piped into rosettes and baked to create crispy browned peaks. This recipe will easily add a tasty and visibly appealing distinction to any meal you serve them with.

Provided by Howard

Categories Side Dish Potato Side Dish Recipes

Time 2h13m

Yield 8

Number Of Ingredients 8

Ingredients

2 teaspoons kosher salt, divided
2 pounds Yukon Gold potatoes, peeled and cut into large pieces
¼ cup butter
2 egg yolks
¼ teaspoon ground nutmeg
¼ teaspoon ground black pepper
1 egg
1 teaspoon heavy whipping cream

Steps:

Prepare a piping bag with large open star tip.
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
Fill a 3-quart pot with 4 inches water and 1 teaspoon salt. Add potatoes; bring to a boil. Reduce heat to low; simmer until tender, 20 to 25 minutes. Drain; return potatoes to the pot.
Cook potatoes over low heat until remaining water steams off, about 3 minutes. Let cool, at least 15 minutes.
Place potatoes in a food processor and process until smooth. Let stand for 5 minutes. Add butter, egg yolks, remaining 1 teaspoon salt, nutmeg, and pepper. Mix until just combined; spoon into the piping bag.
Pipe potato mixture onto the prepared baking sheet into eighteen 2-inch rosettes with a circular motion, finishing with a small peak in the center. Refrigerate until slightly firmer, about 25 minutes.
Mix egg and heavy cream together in a bowl; brush mixture onto the rosettes.
Bake in the preheated oven until golden brown, 35 to 40 minutes.

Nutrition Facts : Calories 165.4 calories, Carbohydrate 20.7 g, Cholesterol 90.6 mg, Fat 7.9 g, Fiber 1.9 g, Protein 3.9 g, SaturatedFat 4.4 g, Sodium 538.7 mg, Sugar 0.1 g

SWEET POTATO PUDDING

Sweet Potato Pudding image

A new twist on the old standard of sweet potato pie but no crust. This has just a hint of orange flavor and is not overly sweet. You will love it! Great side dish for your Thanksgiving feast! If desired, top casserole with marshmallows and brown in oven.

Provided by TONIQ

Categories Desserts Custards and Pudding Recipes

Time 1h20m

Yield 8

Number Of Ingredients 7

Ingredients

6 large sweet potatoes, peeled and quartered
½ cup butter, melted
⅔ cup dark brown sugar
⅔ cup white sugar
4 eggs, beaten
⅔ cup orange juice
2 teaspoons vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Butter a 2 1/2 quart baking dish.
Bring a large pot of water to a boil. Add potatoes and cook until tender, about 20 minutes. Drain and mash.
In a large bowl, combine the mashed sweet potatoes, butter, brown sugar, white sugar, eggs, orange juice and vanilla; stir until smooth. Pour into buttered dish.
Bake in preheated oven 40 minutes.

Nutrition Facts : Calories 542.8 calories, Carbohydrate 97.5 g, Cholesterol 123.5 mg, Fat 14.5 g, Fiber 8.6 g, Protein 8.1 g, SaturatedFat 8.2 g, Sodium 214.1 mg, Sugar 56.1 g

PUDGE POTATOES

Pudge Potatoes image

A friend gave me this recipe after I had these wonderful potatoes at her house. It came from Roger Kaplan, Corporate Chef of the Peasant Group, a popular restaurant chain in Atlanta.

Provided by Epi Curious

Categories Potato

Time 40m

Yield 8 , 8 serving(s)

Number Of Ingredients 9

Ingredients

3 lbs red potatoes, unpeeled and thinly sliced
1 1/2 cups chicken stock
1 1/2 teaspoons black pepper
1 tablespoon chopped garlic (or to taste)
1 1/2 ounces sun-dried tomatoes, chopped
3 tablespoons olive oil
2/3 cup grated parmesan cheese
salt (to taste)
5 large basil leaves, finely chopped

Steps:

Place potatoes, chicken stock, pepper, garlic, sun-dried tomatoes and olive oil in a large, flat-bottomed pan over medium-high heat. Bring to a boil; reduce heat and simmer on medium heat, covered, until potatoes are very tender, about 20 minutes. Remove from heat; sprinkle Parmesan over potatoes and mash with a hand masher. Add salt to taste. Stir in basil and serve.

Nutrition Facts : Calories 236.3, Fat 8.4, SaturatedFat 2.4, Cholesterol 8.7, Sodium 314.8, Carbohydrate 32.6, Fiber 3.7, Sugar 4.5, Protein 8.5

PUDGE

Pudge image

This recipe came from the back of a bag of miniature marshmellows. I forgot the official name of the recipe before I got around to writing it down on a recipe card, so this was what my brother and I came up with. Extremely simple and good.

Provided by Tarbean

Categories Candy

Time 5m

Yield 9-12 serving(s)

Number Of Ingredients 3

Ingredients

1 cup peanut butter
1 1/2 cups chocolate chips
4 cups miniature marshmallows

Steps:

Grease a 9x9 pan.
Melt peanut butter and chips together in microwave. Just as its melted, fold in the marshmallows.
Put into the greased pan. Refrigerate until firm.
Cut into squares.

Nutrition Facts : Calories 373.4, Fat 22.9, SaturatedFat 7.9, Sodium 152.4, Carbohydrate 41.3, Fiber 3.4, Sugar 30.7, Protein 8.8

More about "pudge potatoes food"

POMMES FONDANTES (MELTING POTATOES) - PUDGE FACTOR

Web Feb 22, 2016 Wash the potatoes and arrange them in one layer in a large nonstick skillet. Add the stock, olive oil, and salt, and bring to a boil over …
From pudgefactor.com
5/5 (3)
Total Time 30 mins
Category Side Dish
Calories 235 per serving

Remove and discard any eyes from the potatoes. Wash the potatoes and arrange them in one layer in a large nonstick skillet.
Add the stock, olive oil, and salt, and bring to a boil over medium high heat. Reduce heat to medium low; cover and cook gently for about 15 minutes, or until the potatoes are tender. There should be a little liquid left.
Using a metal measuring cup, press gently on each potato to crack it open, being careful to not mash the potatoes.
Add the butter and cook the potatoes, uncovered, over medium high heat, turning once, for about 3 minutes on each side, until all of the liquid is gone and the potatoes are golden brown on both sides.

Pudge Potatoes Food

DUCHESS POTATOES

Creamy mashed potatoes piped into rosettes and baked to create crispy browned peaks. This recipe will easily add a tasty and visibly appealing distinction to any meal you serve them with.

SWEET POTATO PUDDING

A new twist on the old standard of sweet potato pie but no crust. This has just a hint of orange flavor and is not overly sweet. You will love it! Great side dish for your Thanksgiving feast! If desired, top casserole with marshmallows and brown in oven.

PUDGE POTATOES

A friend gave me this recipe after I had these wonderful potatoes at her house. It came from Roger Kaplan, Corporate Chef of the Peasant Group, a popular restaurant chain in Atlanta.

PUDGE

This recipe came from the back of a bag of miniature marshmellows. I forgot the official name of the recipe before I got around to writing it down on a recipe card, so this was what my brother and I came up with. Extremely simple and good.

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