Vegetables forum: Potatoes
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| Potatoes |
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| SCALLOPED POTATOES WITH CHEESE AND BACON Ingredients for sauce 3 TBSP butter 3 TBSP flour 1/2 tsp salt 1/8 tsp white pepper 1 1/2 c milk 1 c grated sharp Cheddar cheese for casserole 8 c potatoes, peeled and sliced 2 c cheese sauce 1 medium onion, chopped 3 garlic cloves, minced 1/2 c milk 4 TBSP real bacon bits Instructions for sauce Melt butter; remove from heat. Stir in flour and seasonings. Gradually add milk, stirring until well mixed. Cook over low heat, stirring constantly, until thickened and smooth. Remove from heat and add cheese. Stir until smooth and well blended. 2 cups. for casserole Mix cheese sauce, milk, onion, garlic, and salt and pepper in a large bowl. Add potatoes and stir to make sure they are well coated. Pour potato mixture into large casserole dish that has been sprayed with cooking spray. Sprinkle bacon bits on top. Cover and bake at 350 degrees for about 50 min or until tender. Remove lid for the last 10 min to allow browning, if desired. May also cover and microwave for about 25 min or until tender. Let sit 10 min before serving. 8 to 10 servings
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| yum!! |
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| Potatoes and Peppers Ingredients 2 TBSP vegetable oil 1 tsp minced garlic 2 c bell peppers, chopped 2 cups potatoes, chopped 2/3 c water 1/2 tsp parsley or rosemary 1/2 c cheese of your choice, shredded Instructions In a large skillet, saute garlic and peppers in oil for 5 min. Add potatoes and saute about 5 min longer. Add water and herbs. Cover and simmer about 15 min. When potatoes are tender, top with shredded cheese. Serve when cheese is melted. |
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| Skinny Mashed Potatoes Ingredients 8 c potatoes, peeled and cut into 1" pieces 2 cans (14 1/2 oz each) chicken broth pepper to taste, if desired Instructions Place potatoes and broth in a medium saucepan and bring to a boil. Cover and cook over medium heat until potatoes are tender, about 10 min. Drain, reserving broth. Mash potatoes with 1 1/2 c broth. Add pepper to taste, if desired. If needed, add additional broth until potatoes are desired consistency. 6 to 8 servings Source: adapted from recipe in Campbell's Creative Kitchen |
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| Greek Lemon Potatoes Ingredients 1/4 c olive oil 2 cloves garlic, finely chopped 3 TBSP lemon juice 1/2 tsp lemon zest 3 large potatoes, unpeeled, scrubbed and cut lengthwise in quarters 3/4 c chicken or vegetable broth 1/2 tsp rosemary, fresh or dried salt and pepper to taste Instructions Whisk olive oil, garlic, lemon juice and zest in large bowl. Add potato wedges and toss to coat. Pour the broth into shallow baking dish and arrange potato wedges in a single layer in the broth. Sprinkle with rosemary, salt, and pepper. Cover with aluminum foil and bake at 350 degrees for 1 1/2 hrs, turning occasionally, until tender. If desired, you may remove foil and bake 30 min longer until browned or broil for 5 min for a crisper outside. 6 servings of 2 wedges each Source: adapted from recipe in The Seattle Times |
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| Parmesan Smashed Potatoes 2 pounds red potatoes, unpeeled 1 tbs kosher salt plus 2 tsp 1 1/2 cup half and half 1/4 pound (1 stick) unsalted butter 1/2 cup sour cream 1/2 cup freshly grated Parmesan 1/2 tsp freshly ground black pepper Place the potatoes and 1 tbs of salt in a 4 quart sauce pan with cold water to cover. Bring to a boil, lower the heat and simmer covered for 25 to 35 minutes, until the potatoes are completely tender. Drain In a small saucepan, heat the half and half and butter. Transfer the potatoes to an electric mixer fitted with the paddle attachment and mix them for a few seconds on low speed to break them up. slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of cream and butter shoujld be folded in by hand). Fold in the sour cream, Parmesan, the remaining salt and pepper, season to taste, and serve immediately. If the potatoes are too thick, add more hot cream and butter. Keep the smashed potatoes hot in a heat proof bowl set over simmering water. serves 6 to 8 Beautiful Souls like Frank leave lasting memories in the hearts of those he touched . |
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| Roasted Potato Medley 2 sweet potatoes 4 yukon gold potatoes 8 new potatoes 1/4 cup plus 2 tbsp olive oil 1 tsp dried tarragon 1/8 tsp salt 1/8 tsp black pepper Preheat oven to 425 deg F. Peel and cube the sweet potatoes and yukon gold potatoes. scrube the new potatoes and cut into cubes. Place potatoes in a large saucepan. Add enough slightly salted water to cover the potatoes. Bring to a boil and cook the potatoes for 3 minutes. Drain thoroughly. Spread the potatoes in a single layer on a large nonstick baking sheet Drizzle the potatoes with olive oil and sprinkle with tarragon, salt and pepper. Roast the potatoes until browned and crisp, about 25 minutes minutes. Beautiful Souls like Frank leave lasting memories in the hearts of those he touched . |
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| Papas con Chiles (Potatoes with Peppers) Ingredients 1 1/2 lbs red potatoes 2 oz cream cheese, cut into chunks 1/4 c heavy cream 4 oz Velveeta cheese, cut into chunks 1/2 tsp salt 1/2 tsp garlic powder 1/4 c sour cream 1/4 c red bell pepper, diced 1/4 c green bell pepper, diced 4 oz can chopped green chiles 1/4 c green onion tops, chopped 1 TBSP jalapeno pepper, seeded and finely chopped Instructions Wash and scrub potatoes until clean Place potatoes in a pot covered with water and boil until soft. Drain potatoes Add remaining ingredients and mash until well mixed. 6 servings Source: adapted from recipe by Abuelo's |
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| wonderfl recipes patricia. i love potatoes. Beautiful Souls like Frank leave lasting memories in the hearts of those he touched . |
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| Twice Baked Sweet Potatoes double click on the image to get a better view  Beautiful Souls like Frank leave lasting memories in the hearts of those he touched . |
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| Potatoes with Two Cheeses Ingredients 1 1/2 c onion, halved and thinly sliced 5 c potatoes, halved and thinly sliced 2 tsp salt (divided use) 4 TBSP butter 3 TBSP flour 2 c evaporated milk or half and half (or milk) white or black pepper, to taste 1/2 to 1 tsp garlic powder 1/2 tsp paprika plus extra to sprinkle on top 1/2 c parmesan cheese, grated 3 TBSP parsley, chopped 1 c cheddar cheese, shredded Instructions Boil potatoes and onions for 5 min in pot of water with 1 tsp salt added. Drain and leave in pot. In a medium sauce pan, melt butter and whisk in flour, stirring and simmering for 1 min. Add milk and whisk until thickened. Add 1 tsp salt, pepper, garlic powder, paprika, Parmesan cheese, and parsley. Pour sauce over drained potatoes and onions and mix well. Bake in a greased casserole dish at 400 degrees for about 30 min. Sprinkle cheddar cheese and paprika on top and bake 5 min more until cheese is melted. 8 servings |
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| Ranch Potatoes Ingredients 6 medium potatoes, cut into 1/2" chunks 1 can cream of mushroom soup, undiluted 3/4 c milk 1/2 c sour cream 1 envelope ranch dressing mix *See NOTE at end. 1 1/2 c shredded cheddar cheese (divided) salt and pepper to taste 4 bacon slices, cooked until crispy and crumbled or 4 TBSP real bacon bits Instructions Place potatoes in large pot, add enough water to cover, and cook until potatoes are almost tender, about 10 min. Drain. Coat with cooking spray a 13" X 9" baking dish. Spoon potatoes into dish. In a bowl mix together cream of mushroom soup, milk,sour cream, ranch dressing mix, 1 cup of the cheese, salt and pepper. Pour over potatoes. Step 3: Sprinkle remaining cheese and crumbled bacon over the top. Bake uncovered in 350 degree oven for 30 min or until the potatoes are tender. 6 to 8 servings *NOTE: For the Ranch Dressing mix, you may substitute 1 TBSP dried parsley flakes 2 tsp dried minced onion 1 tsp onion powder 1/2 tsp garlic powder 1/2 tsp dried dill weed |
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| Twice Baked Potato Casserole Ingredients 8 c potatoes, baked and diced, with or without peelings 1 c mayonnaise 1 tsp salt 1/2 tsp pepper 1 c sweet onion, diced 1/2 c real bacon bits 2 c cheddar cheese, diced Instructions Mix all ingredients except bacon and spoon into large greased baking dish. Sprinkle bacon over top of potatoes. Bake in 325 degree oven for 1 hr. |
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| nice recipe. Beautiful Souls like Frank leave lasting memories in the hearts of those he touched . |
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| Chantilly Potatoes Another recipe from MA 6 cups russet potatoes, peeled and quartered 3 tbsp. butter 1/2 cup heavy cream, divided 1 cup shredded Swiss cheese 1 tsp. onion powder 1 tsp. salt 1/2 tsp. white pepper 1/4 cup grated Parmesan cheese Preheat oven to 475 deg. F. In a large pot of salted water over medium heat, boil potatoes for 20 to 25 mnutes or until tender. Remove from heat and drain. Add butter and 1/4 cup cream to potatoes and mash to desired consistency. Place in the refrigerator for 15 minutes to cool. Fold in Swiss cheese and season with onion powder, salt and pepper. Whip remaining 1/4 cup cream until stiff. Spread mashed potatoes in a greased 1 1/2 quart baking dish. Spread whipped cream over the mashed potatoes and sprinkle with grated Parmesan cheese. Bake for 15 to 20 minutes of until cheese melts and the top is golden brown. makes 8 (1 cup) servings Beautiful Souls like Frank leave lasting memories in the hearts of those he touched . |
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| I made this as part of a turkey dinner for our son chris on his recent visit. Crushed Potatoes 10 new potatoes or other small, round potatoes 2 small garlic cloves olive oil kosher salt black pepper place potatoes in cold salted water  bring to a boil, about 20 minutes  while the potatoes are boilng peel and cursh the garlic cloves and place them into a pot with 3 tbls olive oil and gently warm the oil to infuse the garlic into the oil.  preheat oven to 450 degrees Generously oil a cookie sheet. Plade the potatoes n the sheet and GENTLY squish them with a fork until you flatten them slightly. base them with the garlic il and put salt and pepper on them.  Bake on the top rack of your oven for 20-25 minutes  They came out good but i still like the good ole mashed potatoes. Beautiful Souls like Frank leave lasting memories in the hearts of those he touched . |
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I agree that it's hard to beat old fashioned mashed potatoes, but your crushed potatoes look very good too. Were those gold potatoes, or did you add some butter or cheese on top? I like cheese on nearly everything.  |
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| i don't know what kind of spuds they were and if i ever do it again i will look for even smaller ones or maybe red potatoes. i did put grated cheese on them just beore i put them in the oven. Beautiful Souls like Frank leave lasting memories in the hearts of those he touched . |
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| Looks yummy, LOVE garlic on potatoes. Will give a try sometime! |
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