Potatoes........?!
Answers: I have a huge bag of potatoes..what should I make with them?
Latkes. Shred 2-3 big potatoes, add 2 T. minced onion, 1 beaten egg and 1 T. flour. Salt and pepper. Cook them like pancakes in a little oil, about 5 min. per side.
Mashed potatoes.
Buttermilk Mashed Potatoes
Kosher salt
3 pounds boiling potatoes, such as Yukon gold, peeled
1/2 cup milk
1/4 pound (1 stick) unsalted butter
3/4 to 1 cup buttermilk
1/2 teaspoon freshly ground black pepper
In a large pot, boil 4 quarts of water and 2 tablespoons of salt. Cut the potatoes into 1?”cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10-15 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.
Drain potatoes and mash w/ hand masher or food mill. Stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 tsp salt and the pepper, to taste, and serve hot.
--Ina Garten
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POTATO GRATIN WITH FRESH HERBS
3 lbs. russet potatoes, peeled and cut into thin rounds
2 Tbsp. butter
1 1/4 cups whipping cream**
1 1/4 cups whole milk
1/2 grated parmesan cheese
1/2 cup chopped fresh chives (1/4 cup dry)
2 tsp chopped fresh thyme (heaping 1/2 tsp. dry)
1 tsp kosher salt
1/2 tsp FGBP
Preheat oven to 400°F. Grease an 8x8x2-inch glass baking dish with cookign spray or butter.
Place cream, milk, cheese, chives, thyme, salt, pepper and butter in large Pyrex measuring cup or bowl; nuke on high for 5 minutes.
Meanwhile, place potatoes in greased dish, overlapping top layer of potatoes in pretty pattern, if desired. Pour hot milk mixture over potatoes, jiggling dish to coat potatoes completely. Cover dish tightly with foil.
Bake 40 minutes. Uncover and continue to bake until potatoes are tender, sauce bubbles thickly and top is golden, about 15 minutes more. Let potatoes stand about 10 minutes before serving, if you have the time. Serves 8.
**Oftentimes, I will also use canned evaporated milk (not sweetened condensed) instead of whipping cream to cut back on fat and calories.
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Yukon Gold Potato and Wild Mushroom Gratin with Blue Cheese
Use fresh button mushrooms if wild mushrooms are hard to get; you will still have delicious results.
5 oz (1? cups) crumbled blue cheese (such as Stilton, Gorgonzola or Maytag) room temperature
2? cups whipping cream
1 tsp salt
? tsp pepper
1? Tbsp. butter
1 pound mixed fresh wild mushrooms (such as chanterelle, morel, portobello, stemmed stiitake, oyster, crimini or hedgehog), thickly sliced
1? tsp. chopped fresh thyme (or 3/4 tsp dried)
2 pounds Yukon Gold potatoes, peeled, very thinly sliced into rounds
Position rack in top third of oven and preheat to 400oF. Butter 13x9x2-inch glass baking dish. Place cheese in medium bowl; add 1/2 cup cream. Using fork, mash mixture to chunky paste. Mix in 1 tsp. salt and 1/2 tsp. pepper. Mix in remaining 2 cups cream.
Melt butter in heavy large pot over medium-high heat. Add mushrooms and herbs; saute until mushrooms are tender and liquid cooks away, about 8 minutes. (Cheese sauce and mushrooms can be made 8 hours ahead. Cover separately and chill.)
Arrange half of potatoes on bottom of prepared dish. Spoon 3/4 cup cheese sauce evenly over. Top with all of mushroom mixture, 3/4 cup cheese sauce, then remaining potatoes. Top with remaining cheese sauce. Cover dish with foil. (I find it also a good idea to put a sheet of foil on the rack under the pan to catch the sauce that may bubble over.)
Bake gratin 30 minutes. Uncover and bake until potatoes are tender, top is golden brown and sauce is thickened, about 30 minutes longer. Let stand 10 minutes; serve hot. Serves 6 to 8.
--Epicurious
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Sugar Pie’s Potato Pancakes
2 baking potatoes, peeled
? small onion, peeled
1 egg, lightly beaten
? cup baking mix
1 tsp. seasoned salt
Canola oil
Garnish: sour cream and applesauce, optional
Shred baking potatoes and onion into a bowl. Stir in egg, Bisquick, and seasoned salt.
Heat a large nonstick skillet to med-high. Coat the bottom of skillet w/ a bit of canola oil. With a large spoon, place about 1/4 cup of potato mixture in hot skillet. Flatten out into a neat pancake. Cook about 4 minutes on one side until golden brown, then flip pancake to cook other side, 3-4 minutes more. Drain on paper towel. Continue with rest of potato mixture, adding more canola oil between batches.
Serve with sour cream and/or applesauce.
--Sugar Pie
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SCALLOPED NEW POTATOES AND LEEKS
1/4 c. plus 2 T. butter, divided
1/4 c. flour
2 c. half and half
1 T. Dijon mustard
1/4 t. salt
1/4 t. pepper
1 ? c. thinly sliced leeks
? c. chopped sweet red pepper (canned pimientos OK)
5 c. thinly sliced new potatoes
2 c. (8 oz.) shredded sharp Cheddar cheese
Garnish: thinly sliced red peppers
1. Melt 1/4 c. butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually stir in half and half, and cook over medium heat, stirring constantly, until thickened and bubbly. Stir in mustard, salt and pepper. Remove pan from heat.
2. Melt remaining 2 T. butter in a large skillet; add leeks and chopped red pepper. Cook, stirring constantly until tender.
3. Spoon ? c. sauce mixture into a lightly greased 11"x7"x1 ?" baking dish. Layer with half each of potato slices, leek mixture, sauce and Cheddar cheese. Repeat layers.
4. Cover and bake at 350o for 50 minutes. Uncover and bake 25 minutes or until potato slices are tender. Let stand 10 minutes before serving. Garnish, if desired.
---Southern Living
garlic potato soup
Mashed potatoes, fried fries, baked fries, hashbrowns, scalloped potatoes, you have tons of options :) happy cooking!
Stuffed Potatoes
Ingredients
3 Large baking potatoes
2 Large stalks broccoli
1/2 teaspoon Salt
1 tablespoon Extra-virgin olive oil
1-2 tablespoons Lowfat milk
2 tablespoons Grated Parmesan cheese
Preparation
1. Scrub the potatoes and make shallow cuts around their middles to make it easier to cut them in half after baking. Bake the potatoes at 400 degrees until soft, about 1 hour, depending on the size of the potatoes.
2. Meanwhile, cut the ends from the stalks of broccoli and peel some of the outer skin off to make the stems more edible. Steam the broccoli until crunchy-tender and bright green. Drain and chop fine.
3. Cut potatoes in half and scoop out the insides into a bowl. Add the salt, olive oil and just enough milk to allow you to mash the potatoes into a smooth paste. Add the Parmesan cheese and the chopped broccoli and mix well.
4. Pile the mixture back into the potato shells, arrange on a baking dish and heat them to desired temperature.
Hi there, here are a few recipes for potatoes!!
Savory Scalloped Potatoes:
6 medium red skinned potatoes
3 tablespoons butter
6 green onions, with 2 inches green, sliced
3 tablespoons flour
2 1/4 cups whole milk
1/8 teaspoon pepper
salt, to taste
1/4 teaspoon dried mustard
dash nutmeg
Directions:
Lightly grease an 11x7-inch baking dish. Heat oven to 350°.
Peel potatoes; rinse well then slice thinly into a large bowl.
In a medium saucepan over medium-low heat, melt butter. Add sliced green onions and sauté for 1 minute.
Stir in flour until smooth and bubbly. Add milk and salt and pepper to taste. Cook, stirring, until thick and bubbly. Stir in mustard and nutmeg. Pour the mixture over potatoes and mix well.
Pour the potato mixture into prepared baking dish; cover with foil. Bake for 45 minutes. Uncover and bake for about 15 to 20 minutes longer, or until potatoes are tender.
Au Gratin Potatoes:
2 to 2 1/2 pounds red-skinned potatoes
2 tablespoons butter
1/2 cup diced onion
2 small cloves garlic, minced
1 tablespoon fresh chopped parsley
2 tablespoons flour
1/4 teaspoon pepper
1 1/2 cups milk
1 cup shredded sharp Cheddar cheese
salt and pepper, to taste
PREPARATION:
Peel potatoes and slice thinly. Rinse and cover with water in a medium saucepan. Bring to a boil; boil for 2 minutes. Drain and rinse with cold water to stop cooking In a saucepan, melt butter over medium-low heat.
Add the diced onion and sauté until tender; add minced garlic and parsley. Stir in flour and pepper until smooth. Gradually add milk, cooking and stirring over medium-low heat until thickened. Stir in cheese until melted and sauce is smooth.
Arrange sliced potatoes in a 2 to 2 1/2-quart casserole, sprinkling layers with salt and pepper. Pour sauce evenly over potatoes. Cover dish and cook at 350° for 40 to 50 minutes, or until potatoes are tender.
Double Stuffed Baked Potato:
12 LARGE IDAHO or RUSSET POTATOES
2 TBSP EXTRA VIRGIN OLIVE OIL
1 TSP SALT
1 TSP GROUND BLACK PEPPER
1 LB GRATED CHEDDAR CHEESE
1 LB SOUR CREAM
1 STICK BUTTER
2 TSP WHITE PEPPER
Method
Pre-heat oven to 350F. Scrub the potatoes with a wire brush to remove all the dirt from the potatoes. Discard any potatoes that have large brown or bruised patches. Use a fork to poke holes into the potatoes. Pour the oil, salt and pepper in a shallow bowl; roll the potatoes in the seasoned oil (ensure that all surface areas of the potato are covered). Use a 12 inch square of foil and wrap the potato in the foil.
Loosely arrange the potatoes on a baking sheet and bake them at 350F for 45 minutes (depending on size this is the minimum time required for baking). Test the potatoes for doneness by taking a toothpick and puncture the potato at it’s maximum depth. The toothpick will meet with a slight bit or resistance when done. Remove the potatoes from the oven and allow to cool to room temperature. (The potatoes will continue to cook as they cool.)
Cut the potatoes in half lengthwise, use a soup spoon, and scoop out the potato meat (retain the skins for latter use). I like to retain the foil on the potato skin, if you don’t like this then discard the foil.
In a large stainless steel mixing bowl combine the potato meat and remaining ingredients. Gently combine these ingredients, the residual warmth from the potato meat will melt the butter and cheese. Use a Chef’s spoon and stuff the potato filling back into the skin, over fill the potatoes. Place the double stuffed on a parchment lined baking sheet and reserve covered and refrigerated until ready for service.
When ready for service, pre-heat oven to 350F, bake potatoes until the top of the potatoes turn golden brown and are warmed throughout, about 20 minutes.
Cheesy Company Potatoes Recipe
Ingredients:
7 to 9 potatoes
1/2 stick butter
1 can cream of mushroom soup
1 pt. sour cream
1 1/2 c. shredded cheese, Mozzarella or cheddar or mixed
Cooking Directions:
Parboil potatoes 15 minutes in skin. Cool, peel and shred. Heat soup and butter until melted. Stir in sour cream and cheese. Stir into potatoes. Spread into and bake in 9 x 13 inch pan. Bake at 325 degrees for 45 minutes.
Potato au gratin or potato pancakes.
The above recipes are excellent but if you like hash browns try this i think you'll like it:
Grate a couple of potwtoes peeling included(be sure you wash them Use a plastic scrub like the ones use on pots & pans)grate these however many as you like if yo7u do too many no problem::Do this the night before place the grated potatoes in a bowl of water that you have put some garlic & onions in the fridge over nite.In the morning when you fix breakfast just grab a handful of these & squeese the water out (dont have to squeese it all out )then put them in a iron skillett thats hor with olive oil(healthier),butter or your chice of oil---just enough to keep them from sticking & satue them until brown serve them with soft scrambled eggs (my favorite)crisp bacon or whatver you like.You can do this with raw sweet potatoes too.If you like you can add extra onion to the hash browns & you can add a pinch or 2 of brown sugar to the sweet potatoes.Be sure you season to taste & have the ketchup ready.I do this quite often.
For lunch make a potatoe salad::Boil potatoes with jacketts on let cool in fridge,chop in large bite size chunks,aff boiled eggs,seeet pickles,sweet onion,and mayonaise,teaspoon celery seed,mix & cool,::serve this with barbeque,cold cut sandwiches,fresh sliced tomatoes,tuna fish salad & chips.
For dinner just roll a big one in foil (keeps it moist)put in oven bake 1 hr at 450 degrees.split it longway and smpther it with butter,sour cream,chives,or chili & onions,or brolic & cheese.
Taters are very verstile & delicious you can just slice them up put them in a skillett & kinda steam fry them with a lid on top taking to turn them oftem to keep them from burning.You can do this for any meal of course serve them with ketchup.
You can use the potatoes to prepare the following recipe: Cream Cheese Mashed Potatoes
Ingredients:
2 1/2 of pounds potatoes (washed and diced)
1/2 cup of buttermilk
2/3 of cup cream cheese or light cream cheese
2 of tablespoons chives
salt
The potatoes should be placed in a deep saucepan.
Cover the potatoes with water.
Then, add about 1/2 teaspoon of salt.
Bring to boil , then simmer until potatoes are tender (for about 15 to 20 minutes).
Drain and place into a bowl.
Add the cream cheese and buttermilk mash until smooth.
Now, you can add chives to the mashed potatoes.
big casserole of scalloped potatoes
I just want to share easy and yummy potato baked recipe :
- Cheese-Puff Potatoes, the recipe : http://www.baaiidu.com/cheese-puff-potat...
- Cheese-Topped Beef and Potato Bake, the recipe : http://www.baaiidu.com/cheese-topped-bee...
Bon Apetit.