What's your favourite potato recipe???!


Question: I love potato!!!!


Answers: I love potato!!!!

sour cream mashed potatoes

potato gratin
INGREDIENTS
500g Bintje Potatoes (Peeled And Sliced 1/8cm Thick)
30g Unsalted Butter (Melted)
Sea Salt
Freshly Ground White Pepper
150-250ml Cream
Method
Take a small baking dish, copper pan or ceramic casserole, just large enough to contain the sliced potatoes.
Brush the dish with melted butter.
Layer the sliced potatoes, slightly overlapping, in a circular motion.
After 2 layers, season with sea salt and pepper.
Continue until the potato reaches just below the top of the dish.
Season the potatoes once finished layering, add a good drizzle of melted butter and pour over the cream.
The cream should just cover the potatoes.
Add a touch more pepper.
Bake at 140 C for about 1 hour.

french fried taters uhhhh huuuh!

This is my whole families favorite way to have potatoes.

Cheesy Potato Casserole

8 medium potatoes
8 ounces cream cheese, softened
8 ounces sour cream
2 Tbs. butter or margarine
1/4 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon fresh ground pepper
2 cups grated Cheddar cheese

Peel, quarter and cook the potatoes until fork tender, as usual. Drain off the liquid and mash them coarsely.

In a large mixing bowl, combine the potatoes, cream cheese, sour cream, butter/margarine, garlic powder, and pepper. Beat the mixture with an electric mixer till fluffy. Stir in 1 cup of the Cheddar cheese.

Put the mixture into a well greased 2 quart casserole or baking dish. Top with the remaining 1 cup of Cheddar cheese.

Cover and bake in 350 degree oven for 45 minutes. Remove the cover and continue baking for 15 minutes longer, so the top gets a bit browned. This can be prepared a day ahead of time and refrigerated prior to baking.

Potato and Sausage Soup

6 strips of bacon cooked and drained then crumbled
1 pound of sausage, 3 stalks chopped celery and one chopped onion cooked and drained (I cook this in the bacon drippings)

1 large can of chicken broth
5-6 potatoes sliced
1 bunch of kale chopped or 1 bag of baby spinach
1 pint of heavy cream
Salt and pepper to taste

After you have browned the sausage and vegetables add the chicken broth and potatoes, simmer for 20 minutes. Add the heavy cream and kale or spinach and crumbled bacon. Salt and pepper to taste. Serve with a salad and a loaf of crusty bread for dipping.

CHESSY POTATO CASSEROLE! YuM!

8 medium potatoes
8 ounces cream cheese, softened
8 ounces sour cream
2 Tbs. butter or margarine
1/4 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon fresh ground pepper
2 cups grated Cheddar cheese

Peel, quarter and cook the potatoes until fork tender, as usual. Drain off the liquid and mash them coarsely.

In a large mixing bowl, combine the potatoes, cream cheese, sour cream, butter/margarine, garlic powder, and pepper. Beat the mixture with an electric mixer till fluffy. Stir in 1 cup of the Cheddar cheese.

Put the mixture into a well greased 2 quart casserole or baking dish. Top with the remaining 1 cup of Cheddar cheese.

Cover and bake in 350 degree oven for 45 minutes. Remove the cover and continue baking for 15 minutes longer, so the top gets a bit browned. This can be prepared a day ahead of time and refrigerated prior to baking

Cut the potatoes up in small cubes, put in a pot and cover with water, just above the potatoes because you want the water to cook down, so not too much water. Chop some onions and put in, I like a lot of onions. Put salt, pepper and butter in and bring to a boil. Simmer and stir until done. The potatoes will break up a little and it will be sort of thick but you don't want it too thick. My favorite.

This is a good vegetarian/vegan recipe that is lower in cholesterol than heavy, dairy-based potato dishes. Very pungent and delicious.

Let me share a potato curry:

Half a pound of potatoes, quarterd (or if using baby potatoes, halved)

half a bulb of garlic, finely minced (about 6-8 big cloves)

A one-inch knob of ginger, finely minced

A big white onion (like vidalia) finely chopped

3 tablespoons butter or oil

A cup of coconut milk

A cup of water

salt, pepper

1 teaspoon sugar

1 tablespoon (more or less, depends on what you like) yellow, red or green curry powder or paste (I use Arabian Kabsah powder)

1 medium red bell pepper, cubed

Basically, sautee the onions, garlic and ginger until soft and fragrant.

Mix the coconut milk, water, salt, sugar, pepper and curry powder together. Taste the sauce--it should taste slightly stronger than what you'd like, because the potatoes will absorb all the flavor and make it a bit bland.

Once the onions, garlic and ginger are soft and fragrant, add the potatoes and the coconut milk mixture. Simmer until the potatoes are fork tender, and simmer some more until the sauce is reduced about three quarters of what it was. During the last minute of cooking, add the bell peppers. Serve over some hot, steaming rice or with flat bread.





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