Sour Cream Potatoes Food

BAKED POTATOES WITH YOGURT AND SOUR CREAM

Steps:

• Preheat the oven to 350 degrees F.
• Wash the potatoes and place them directly on the oven baking rack. Bake for 45 to 60 minutes, until very tender when pierced with a skewer.
• Meanwhile, combine the yogurt, sour cream, chives, 1/2 teaspoon salt, and 1/4 teaspoon pepper and place in a serving bowl. Garnish with extra chives. Chill.
• When the potatoes are done, cut them down the middle and squeeze both ends. Sprinkle with salt and pepper and serve the hot baked potatoes with the cold chive dressing.

SOUR CREAM POTATO SALAD

Steps:

• Gather the ingredients.
• Add the potatoes to a large pot and cover with water. Season with salt and bring to a boil. Cook until tender when pierced with a knife and drain.
• When cool enough to handle, peel and cube the potatoes.
• In a large bowl, combine the cooled potatoes, celery, and green onions.
• In another bowl, combine the sour cream, mayonnaise, mustard, sugar, cayenne, salt, and pepper. Mix.
• Add the dressing to the potatoes and toss well. Taste and adjust the seasoning.
• Cover and refrigerate the potato salad for at least 2 hours before serving for best results. Enjoy.

SOUR CREAM MASHED POTATOES

Steps:

• Place potatoes in a large pot and cover with cold water by 2". Generously season with salt and bring to a boil. Reduce heat and simmer until tender, 10-15 minutes. Drain and transfer potatoes to a baking sheet; let stand until dry, 10-15 minutes. Set pot aside.
• Meanwhile, heat cream, milk, and butter in a medium saucepan over medium heat; season with salt and pepper.
• Pass potatoes through ricer into reserved pot. Mix in warm milk mixture, then sour cream; season with salt. Serve topped with pepper and more butter, if desired.
• DO AHEAD: Potatoes can be made 5 hours ahead. Cover and chill. Reheat gently, adding more milk to loosen as needed.

CRUSHED SOUR CREAM POTATOES

Steps:

• Cook potatoes in a large pot of boiling, salted water until tender, 10 to 15 minutes. Drain. (This step can be done ahead of time; keep potatoes covered and warm on the stovetop.)
• Meanwhile, in a medium pot over medium heat, gently simmer the cream and the garlic until garlic is completely tender and cream is reduced by about a third (it will look slightly thicker, about the consistency of melted ice cream), 8 to 10 minutes. Season with salt and lots of pepper. Add butter and swirl to melt. (This can also be done ahead; rewarm before proceeding.)
• Using your hands or something like a small dish or bowl, crush the potatoes and place in a large bowl. Pour cream mixture over the potatoes, and season with salt and more pepper. Toss to coat, encouraging the potatoes to break down slightly but remain textured and chunky.
• Stir in sour cream, half the chives and half the dill. Transfer to a large serving bowl and top with remaining chives and dill, and more black pepper and sour cream, if you like.

SOUR CREAM MASHED POTATOES

Steps:

• In a large pot, bring potatoes to a boil in salted water over high. Reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, about 15 minutes. Drain and return to pot. Mash until potatoes are fluffy and almost smooth.
• In a small saucepan, heat milk and butter over medium-low until butter is melted and mixture is warm. Pour into potatoes and stir to combine. Stir in sour cream and season with salt and pepper.

"CHARCOAL" POTATOES WITH SOUR CREAM AND VINEGAR

Steps:

• Preheat a smoker according to the manufacturer's directions.
• Rinse the creamer potatoes under cold water to clean their skins. Divide the potatoes between two medium high-sided saute pans and divide the salt, squid ink and 2 quarts water between the pans. Bring the potatoes to a boil over high heat, then continue to cook until the water has evaporated. This can take varying time depending on the size of your pot, altitude and the power of your stovetop. Check the potatoes at 15 minutes and watch closely as the water reduces. Once the water has evaporated, remove from the heat and shake the pot vigorously to ensure that all the potatoes are coated in the salt and squid ink.
• Remove the potatoes and place on a sheet pan. Place the potatoes in the smoker for 10 minutes.
• Fold the chives into the sour cream in a bowl and season with salt and pepper.
• Serve the potatoes on skewers with dollops of chive-sour cream and splashes of malt vinegar.

SOUR CREAM MASHED POTATOES

Steps:

• Cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water and add enough salt so the water tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 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 disc/blade over a glass bowl. Process the potatoes through the food mill, turning the handle back and forth to force the potatoes through the disc. As soon as the potatoes are mashed, slowly whisk in enough of the hot milk/butter mixture to make the potatoes very creamy. Add 2 teaspoons of salt and the sour cream and pepper and whisk to combine. Taste for seasoning and serve hot.

SOUR CREAM AND CHIVE MASHED POTATOES

Steps:

• Cover the potatoes with 1 inch of cold water in a large saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are fork tender, about 20 minutes. In a small pot over low heat combine half-and-half and butter. Heat until hot but not simmering.
• Drain the potatoes in a colander, tossing to remove any excess water. Wipe the saucepan dry. Add the potatoes back to the saucepan and mash to a uniform consistency (or process through a food mill back into the dry pot). Give it a quick mix with a hand mixer to incorporate some air and ensure a smooth texture. Do not overmix or potatoes will become gummy.
• Using a flexible rubber spatula, fold in the melted butter and half-and-half mixture until just incorporated. Fold in sour cream and 1/4 cup chives and season with salt and pepper.
• Transfer to serving bowl and garnish with chopped chives.

SOUR CREAM MASHED POTATOES

Steps:

• Place potatoes in a bowl and wash under cold, running water until water runs clear. Place in a medium saucepan with salt. Add enough water to generously cover. Bring to a boil, reduce to a simmer, and cook, uncovered, until soft, about 15 minutes. While potatoes are still warm, mash with a fork, in a food mill, or gently in a food processor.
• In a medium saucepan, warm sour cream and butter. Fold warm sour cream mixture into potatoes, add salt and pepper to taste. Serve immediately. Garnish with cracked pepper.
• In a small bowl stir all the ingredients together. Spoon over vegetables or drizzle lightly over dressed salads as a garnish.

NEW POTATOES IN SOUR CREAM

Steps:

• Peel potatoes, wash carefully and boil in cold water. Salt as soon as water boils, and cook until done. Strain off water and pour sour cream over potatoes. Stir carefully. Sprinkle with chopped greens before serving.

SOUR CREAM POTATOES

Steps:

• Preheat oven to 350°. Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and cook for until tender, 15-20 minutes. Drain. , In a large bowl, mash the potatoes. Add the cream cheese, sour cream, milk, 1 tablespoon butter, parsley and garlic salt; beat until smooth. , Spoon into a greased 2-qt. baking dish. Dot with remaining butter; sprinkle with paprika. Bake, uncovered, until heated through, 30-40 minutes.

MASHED POTATOES WITH SOUR CREAM RECIPE

Steps:

• Gather the ingredients.
• Add the potatoes, chicken stock, and salt to a large pot and fill with enough water to cover the potatoes by at least 1/2 inch.
• Bring to a boil over high heat, then lower to a simmer. Cook, uncovered, until the potatoes are fork-tender and are beginning to fall apart, 12 to 15 minutes.
• Heat the cream and butter in a small saucepan over low heat until warm and melted, careful not to simmer.
• Drain the potatoes in a colander and return to the pot.
• Slowly add the warm cream-butter mixture while mashing with a potato masher until well combined.
• Add the sour cream. Beat with a hand mixer on medium-high speed until the potatoes until just fluffy. Be careful not to overmix or they will become sticky and gluey.
• Adjust the seasoning with salt, if necessary. Top with chopped chives , if using, and serve hot with more butter, if desired.

QUICK & CREAMY SOUR CREAM POTATO BAKE

Steps:

• Heat oven to 350°F.
• Combine ingredients.
• Spoon into 2-qt. casserole sprayed with cooking spray.
• Bake 50 min. or until heated through.

HERBY POTATOES WITH SOUR CREAM

Steps:

• In a large bowl, combine the first nine ingredients. Add potatoes; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake at 375° for 35-40 minutes or until tender, stirring occasionally., In a small bowl, combine sour cream and chives; serve with potatoes.

ROASTED POTATOES WITH SOUR CREAM AND BACON

Steps:

• Cook bacon in a 12-inch heavy skillet over moderate heat, turning over occasionally, until browned and crisp, 6 to 8 minutes. Transfer bacon to paper towels to drain, then carefully transfer drippings from skillet to a small heatproof bowl and stir in white parts of scallions, salt, and pepper.
• Put oven rack in middle position and preheat oven to 450°F. Tear off 6 (1-foot-long) sheets of heavy-duty foil.
• Make deep crosswise cuts in potatoes 1/4 inch apart, leaving bottom 1/4 inch intact (do not cut all the way through). Place each potato on a sheet of foil and drizzle each with 1 tablespoon bacon-dripping mixture, separating slices to allow some to drip into cuts. Gather up foil around potatoes, crimping foil to tightly enclose.
• Roast potatoes until tender, 45 to 50 minutes.
• Just before serving, stir together sour cream and scallion greens and crumble bacon over mixture.
• Carefully open foil packets and transfer packets to a platter. Serve potatoes with sour-cream topping.

BAKED POTATOES WITH SPICED SOUR CREAM

Steps:

• Preheat oven to 400°F. Prick potatoes in several places with fork. Bake 1 hour or until tender.
• Meanwhile, mix remaining ingredients until well blended; cover. Refrigerate until ready to use.
• Split potatoes. Serve topped with the sour cream mixture.

SOUR CREAM & CHEESY POTATO CASSEROLE

Steps:

• Heat oven to 350°F.
• Mix soup, sour cream and seasonings in large bowl. Stir in potatoes and cheese.
• Spoon into 13x9-inch baking dish. Mix cracker crumbs and butter; sprinkle over potato mixture.
• Bake 50 min. or until heated through.

SOUR CREAM AND CHIVE POTATOES

Steps:

• Preheat your oven to 350°F and line the bottom of a 9x9-inch square baking pan with foil (I use release foil, but if you're not, grease the foil).
• With a really sharp knife (if you know how to do it) or a mandolin, cut the potatoes just about paper thin (like potato chips); place slices in a bowl of water and set aside.
• In a medium sauce pan, over medium heat, melt the butter then add the flour and cook, stirring constantly, for about 3-5 minutes or until it starts to smell nutty.
• Whisk in the broth and the cream then bring it to a boil.
• Remove from the heat and add the chives, sour cream, salt, and pepper.
• Spread a little of the chive sauce on the bottom of the lines pan then place two layers of potatoes on top of that.
• Spread more of the chive sauce on that, sprinkle with cheese and start again the two layers of potatoes, then the cream sauce, then the cheese (You should get about 4 to 5 layers if the potatoes are really thinly sliced).
• Cover with foil and bake for 45 minutes then remove the foil and bake for another 15 minutes (the potatoes should fork tender, and if they're not, just cover them and cook them for another 10-15 minutes).
• Let rest on your counter for at least 10 minutes before cutting.

AWESOME ROASTED POTATOES WITH SOUR CREAM DIP

Steps:

• Wash and chunk potatoes. Can peel if you want. I usually don't.
• Mix all ingredients except the parmesan cheese and toss with potatoes.
• Pour into a baking dish.
• Marinade for 30 minutes.
• Bake at 350 for 60 minutes or until fork tender.
• Sprinkle with the cheese just before serving.
• Time depends on size of potatoes.
• NOTE: Depending on your personal likes you can mix the potatoes and oil/seasoings in a bowl,marinade then just spoon the potatoes into an oiled or sprayed baking dish and then drizzle with as much of the oil/seasoning mixtue as you would like to use.
• Sour Cream Dip.
• Mix all ingredients. Chill for an hour.

DESERT SOUR CREAM POTATOES

Steps:

• Parboil potatoes until a fork can pierce through the potato easily.
• Let cool to touch.
• Preheat oven to 350°F.
• Grate potatoes and then add remaining ingredients and mix.
• Transfer mixture into an ungreased casserole and bake until completely hot about 45 minutes, depending on the size of the casserole dish.

SOUR CREAM AND CREAM CHEESE MASHED POTATOES

Steps:

• Place potatoes in a large pot and cover with water. Bring to a boil and generously salt water.
• Simmer until potatoes are tender, about 20 minutes.
• Drain well. Mash potatoes together with cream cheese, sour cream, chives, salt and pepper. Beat with an electric mixer until smooth.
• Place in a storage container with the lid off and chill in refrigerator. When potatoes are cold, cover tightly with lid.
• When read to reheat potatoes, preheat oven to 350 degrees F.
• Grease a baking dish and spoon desired amount of potatoes into a dish. Sprinkle with paprika and dot with butter.
• Bake for 30 minutes or until heated through.
• Use within 10 days.

FABULOUS PHILLY & SOUR CREAM POTATOES

Steps:

• Heat oven to 350ºF.
• Cook potatoes in boiling water in saucepan 15 min. or until tender; drain.
• Beat potatoes with mixer 1 min. Add cream cheese and sour cream; beat until smooth. Spoon into 1-1/2-qt. casserole dish sprayed with cooking spray; cover.
• Bake 30 min. or until heated through. Top with onions.