RUSSIAN POTATOES
A standout at potlucks, these creamy potatoes always get "vacuumed" out of the dish and leave guests asking for more. Try them with prime rib or a beef roast.-Judy Wilson, Sun City West, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onions in oil and 1/3 cup butter until softened. Stir in sugar. Reduce heat to medium-low; cook, stirring occasionally, for 40 minutes or until deep golden brown., Meanwhile, place potatoes in a large saucepan and cover with broth. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain potatoes; transfer to a large bowl. Add 1 cup sour cream, the cream, eggs, dill and remaining butter. Beat until mashed., Spread half of potatoes into a greased 13-in. x 9-in. baking dish; layer with onions and remaining potatoes. Gently spread remaining sour cream over the top. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 423 calories, Fat 29g fat (16g saturated fat), Cholesterol 152mg cholesterol, Sodium 277mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein.
BUTTERMILK MASHED POTATOES
Provided by Melissa d'Arabian : Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place the potatoes in a saucepan and cover with cold water. Add salt and bring to a boil, then cook until the potatoes fall off a fork when pierced, about 20 minutes. Drain the potatoes, reserving about a 1/2 cup of the cooking liquid. Using a potato ricer or sieve and rubber spatula, gently press the potatoes over a large bowl. Mix in the butter, salt, buttermilk, and green onions and stir to blend. Add a tablespoon or 2 of cooking liquid if necessary to obtain desired consistency. Salt and pepper liberally and serve.
BUTTERMILK MASHED POTATOES
Steps:
- In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. Add them to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
- Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
- As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disk/blade over a heatproof bowl. Pass the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 1 teaspoon of salt and the pepper, and serve hot. To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes. You can add a little extra hot milk to keep them creamy.
RUSSIAN POTATOES IN BUTTERMILK
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Place potatoes in a steamer. Fill a large pot with 1 to 2 inches water and place steamer in pot. Bring water to a simmer, cover, and steam potatoes until tender and easily pierced with a knife, 20 to 25 minutes.
- Meanwhile, melt butter in a large skillet over medium heat. Add onion and coarse salt and cook, stirring occasionally, until onion is softened and golden, about 20 minutes.
- Divide potatoes and onions evenly among 4 bowls. Pour 1/3 cup buttermilk over each serving, season with flaky salt and pepper, and garnish with dill.
BUTTERMILK SMASHED POTATOES
My family loves this decadent homestyle recipe of buttermilk, potatoes and butter. Serve with your favorite toppings and enjoy! -Marla Clark, Albuquerque, New Mexico
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes., Drain; return to pan. Mash potatoes, gradually adding butter, salt, pepper and enough buttermilk to reach desired consistency. Serve with toppings as desired.
Nutrition Facts : Calories 313 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 531mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 4g fiber), Protein 6g protein.
BUTTERMILK PARMESAN POTATOES
I created this potato dish when I had leftover ingredients to use up. They give a little subtle twist to scalloped potatoes, and may make you want seconds! They also reheat well, that is if you have leftovers...
Provided by BELFLOREK
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h52m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly grease 9x13 inch baking dish. Arrange potatoes over the bottom of the dish, and set aside.
- Melt 1 tablespoon butter in a saucepan over medium heat. Add the garlic and onion; cook and stir until the onion is transparent, about 5 minutes. Stir in 3 tablespoons butter until melted. Sprinkle the flour, salt, and pepper over the onion mixture. Cook and stir until mixture bubbles and thickens, about 2 minutes. Continue to stir the flour mixture while gradually pouring in the milk and buttermilk, and return the mixture to boiling. Stir in 3/4 cup Parmesan cheese; cook for 2 minutes until melted, and mixture is smooth. Pour the mixture over the potatoes in the baking dish, stirring to coat evenly.
- Bake in preheated oven for 1/2 hour, and stir. Bake 1/2 hour longer, stir the potato mixture again, and sprinkle with remaining 1/4 cup Parmesan cheese. Bake for 20 minutes more.
Nutrition Facts : Calories 362.9 calories, Carbohydrate 55.5 g, Cholesterol 29.9 mg, Fat 10.7 g, Fiber 5.3 g, Protein 13.2 g, SaturatedFat 6.5 g, Sodium 440.3 mg, Sugar 6.2 g
BUTTERMILK ROASTED POTATOES
Make and share this Buttermilk Roasted Potatoes recipe from Food.com.
Provided by Bev I Am
Categories Potato
Time 1h
Yield 6 cups
Number Of Ingredients 6
Steps:
- Prepare potatoes for roasting by peeling and cutting into large chunks.
- Toss with oil.
- Place in 425°F oven on lowest rack for best browning.
- Roast for 40-45 minutes, turning at least once.
- Mash potatoes in large bowl, leaving them slightly chunky.
- Stir in buttermilk, butter, and chives.
- Season with salt and pepper.
RUSSIAN FRIED POTATOES
My parents usually made this at breakfast with fried eggs and fresh garden salad. It's simple, easy and yummy! You can adjust the recipe accordingly. I personally love adding lots of garlic and onion, but that's just me.
Provided by Ukosherian
Categories Lunch/Snacks
Time 1h39m
Yield 2 frying pans, 4 serving(s)
Number Of Ingredients 4
Steps:
- Peel potatoes.
- Dice up the garlic and onion and mix them together. Then separate them into two cups of equal portions.
- Slice potatoes, but not too thick. About two or three millimenter should do it.
- Place potatoes in a large bowl.
- Pour tablespoon of salt on them and mix it up with your hands. Add more salt to make sure the potatoes are evenly salted.
- Oil two frying pans and separate the potatoes into the two frying pans. Start on medium so that it doesn't burn or start freaking out on the stove.
- Cook until the potatoes on the bottom become browned. Turn the potatoes over and repeat until slightly browned.
- Now, add the garlic and onion mixtures to each frying pan and mix it up.
- Wait until the potatoes are soft and browned.
- You're done! Enjoy!
Nutrition Facts : Calories 388.2, Fat 0.8, SaturatedFat 0.2, Sodium 1841.6, Carbohydrate 88.2, Fiber 9.6, Sugar 8.1, Protein 10.6
BUTTERMILK SMASHED POTATOES
Smashed potatoes are the best! I always use red potatoes when I make them; they have the exact texture for this dish. These are so delicious!
Provided by Barbara
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain water from pot and mash potatoes with a potato masher or potato ricer.
- Heat buttermilk and butter together in a saucepan over medium-low heat until butter is melted and mixture is smooth, about 2 minutes. Stir buttermilk mixture and chives into potatoes until smooth; season with salt.
Nutrition Facts : Calories 131.8 calories, Carbohydrate 25.1 g, Cholesterol 5.9 mg, Fat 2.3 g, Fiber 2.6 g, Protein 3.6 g, SaturatedFat 1.4 g, Sodium 44.2 mg, Sugar 2.5 g
RUSTIC GERMAN POTATO NOODLES RECIPE BY TASTY
Here's what you need: yellow potatoes, eggs, salt, nutmeg, flour, butter, bacon, chicken broth, white wine, green onion, water, salt
Provided by Eva Merz
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Peel potatoes. Cut them into 1-inch (2 ½ cm) slices and boil them in salted water for 25 minutes or until they are tender.
- After boiling, take them out and let them cool for 10 minutes, allowing them to steam to remove excess moisture.
- Mash potatoes until no lumps remain.
- Add eggs, salt, nutmeg, and 2 cups (250 grams) flour, and knead into a dough. If dough is too sticky, add more flour until it holds its shape but is still smooth.
- Put a piece of dough on a floured surface and roll into a 1-inch (2.5 cm) thick log.
- Cut in 1-inch (2.5 cm) pieces and roll them carefully in your floured palm for a noodle shape. Repeat with the remainder of the dough.
- Boil noodles in a large pot with salted water. Stir carefully once or twice to make sure noodles don't stick to bottom of the pan. Once they float on the surface, they are cooked and ready to be taken out.
- In a medium-sized pan, melt the butter.
- Add noodles and bacon and fry until both are golden brown on all sides.
- Add chicken broth and white wine and let reduce for a few minutes until sauce becomes slightly creamy.
- Top with green onions before serving.
- Enjoy!
Nutrition Facts : Calories 898 calories, Carbohydrate 126 grams, Fat 29 grams, Fiber 5 grams, Protein 25 grams, Sugar 4 grams
More about "russian potatoes in buttermilk food"
10 RUSSIAN DISHES MADE WITH POTATOES THAT YOU DIDN’T …
From rbth.com
Estimated Reading Time 4 mins
- Fried potatoes with mushrooms. The dish tastes best with freshly picked mushrooms, but generic mushrooms from a supermarket will also do. The dish has several secrets.
- Draniki. These are pancakes made with grated potatoes, onion, eggs and flour. Traditionally, they are served hot with sour cream. Sometimes minced meat or squash are added to the classic ingredients - this will be tasty, too!
- Vareniki with potatoes. This is a traditional dish common in Slavic cuisine, similar to Italian ravioli. Vareniki are served with fried onions, sour cream, finely chopped herbs or butter.
- Shangi. Shangi are small open pastries from the Urals with a topping that often consists of potatoes, eggs and butter. These round buns are even given to children at kindergarten.
- Meat stew with potatoes in a pot. Potato slices and pieces of meat and vegetables (carrots, eggplant, mushrooms, tomatoes, beans or peas) are baked in a ceramic pot in the oven.
- Baked potatoes with cheese and meat. A popular type of Russian fast food is a giant baked potato with grated cheese and butter inside. Cut in half, a baked potato can have a variety of fillings, from crab salad and pickled mushrooms to salted fish.
- Mashed potatoes. This is a classic, and it’s the main side dish in student canteens and at every dinner party. In Russia, a small amount of butter and warm milk are added to mashed potatoes so that they don't turn grey, and the potatoes are crushed with a masher (a blender is rarely used).
- Potato zapekanka. In Russia people eat this dish from the time they go to kindergarten. Zapekanka can be made from potatoes sliced into rounds or mashed potatoes.
- Fried pirozhki with potato. Russian cuisine has many closed pirozhki (small pies) with savory or sweet fillings, but arguably the most popular variety is with mashed potatoes and onions.
- Potato salad with onion. Potato salad is common in American and German cuisine. On the Russian table it is also present, but not so common. The Soviet Book of Tasty and Healthy Food recommends making it the following way: Dress boiled and cubed potatoes with a mixture of vegetable oil and a small amount of vinegar, and sprinkle with dill, parsley, spring onion, salt and pepper.
RUSSIAN KITCHEN: THE WORLD OF POTATOES - RUSSIA BEYOND
From rbth.com
22 DELICIOUS RUSSIAN FOODS FOR YOUR SOCHI OLYMPICS …
From buzzfeed.com
RUSSIAN POTATO PIROSHKI WITH GARLIC DIP - Пирожки
From natashaskitchen.com
POLISH-STYLE BOILED POTATOES WITH ONION AND DILL RECIPE
From thespruceeats.com
RUSSIAN PIROSHKI RECIPE WITH POTATOES AND MEAT - DAMN, …
From damnspicy.com
OKROSHKA RECIPE: RUSSIAN SUMMER SOUP - Окрошка
From natashaskitchen.com
10 BEST RUSSIAN POTATOES RECIPES | YUMMLY
From yummly.com
RUSSIAN MONDAY: BUTTERY POTATOES WITH GARLIC & FRESH …
From melangery.com
15 TRADITIONAL RUSSIAN FOODS YOU MUST TRY - TRIPSAVVY
From tripsavvy.com
SWEET & CRISPY RUSSIAN BUTTERMILK PANCAKES (OLADI)
From yulicooks.com
BUTTERMILK MASHED POTATOES (CREAMY AND FLUFFY) | KITCHN
From thekitchn.com
BUTTERMILK MASHED POTATOES {JUST 3 INGREDIENTS!} - THE SEASONED …
From theseasonedmom.com
VARENIKI: RUSSIAN POTATO DUMPLINGS - BABUSHKA COOKING
From babushkacooking.com
18 RUSSIAN FOODS THAT WILL MAKE YOU GO MMMMM…. - FLAVORVERSE
From flavorverse.com
POTATO PIROSHKI RECIPE (EXTRA EASY) - MOMSDISH
From momsdish.com
10 BEST RUSSIAN POTATOES RECIPES | YUMMLY
From yummly.com
SYRNIKI RECIPE - THE SPRUCE EATS
From thespruceeats.com
RUSSIAN FRIED POTATOES WITH MUSHROOMS | THE NEW BAGUETTE
From thenewbaguette.com
POLISH POTATOES AND BUTTERMILK – BEST OF SCRATCHIN' IT
From scratchinit.halversen.com
RUSSIAN PAN-FRIED POTATOES WITH WILD MUSHROOMS - HAPPY KITCHEN
From happykitchen.rocks
THE 2020 POTATO HARVEST IN THE VARIOUS REGIONS OF RUSSIA
From potatopro.com
RUSSIAN PANCAKES {BUTTERMILK PANCAKE RECIPE} - LET THE BAKING …
From letthebakingbegin.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
ROASTED GARLIC BUTTERMILK SMASHED RED POTATOES
From boulderlocavore.com
20+ RUSSIAN RECIPES YOU MUST TRY BEFORE YOU DIE - LACADEMIE
From lacademie.com
BUTTERMILK RANCH POTATOES AU GRATIN - FOX VALLEY FOODIE
From foxvalleyfoodie.com
CREAMY BUTTERMILK POTATOES — ALISON ROMAN
From alisoneroman.com
SMASHED POTATOES AND BUTTERMILK FRIED CHICKEN - A BOUNTIFUL …
From abountifulkitchen.com
RUSSIAN POTATOES IN BUTTERMILK. | RUSSIAN RECIPES, FOOD, BUTTERMILK …
From pinterest.com.au
BUTTERMILK SMASHED POTATOES | CANADIAN LIVING
From canadianliving.com
RUSSIAN PAN FRIED POTATOES - PETER'S FOOD ADVENTURES
From petersfoodadventures.com
ROSEMARY POTATO BUTTERMILK BISCUITS - GOOD LIFE EATS
From goodlifeeats.com
MASHED RED POTATOES WITH BUTTERMILK | THE RUSTIC FOODIE®
From therusticfoodie.com
BUTTERMILK MASHED POTATOES RECIPE BY HEART.FOODS | IFOOD.TV
From ifood.tv
SMASHED POTATOES WITH GARLIC AND BUTTERMILK | CANADIAN LIVING
From canadianliving.com
RUSSIAN POTATO SALAD : RECIPES
From reddit.com
SOVIET KARTOSHKA, OR WHY RUSSIANS EAT POTATO FOR DESSERT
From thatswhatshehad.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love