Best way to prepare potatoes?!
Velvety Mashed Potatoes
Yields: 6 – 8 servings
1 cup heavy cream
1 cup whole milk
2 cloves of garlic, peeled
2 bay leaves
4 tablespoons unsalted butter
4 large Yukon gold potatoes, peeled
Freshly ground black pepper
1/4 cup olive oil, optional
fresh flat leaf parsley, for garnish
Put the cream, milk, garlic, bay leaf, & potatoes in a medium-sized saucepan & set over medium-high heat. Bring to a boil then add 1 teaspoon of salt & reduce the heat & simmer for 15 to 20 minutes, until the potatoes are very tender.
Remove a little of the liquid & discard bay leaves & garlic. Using a potato masher, mash the potatoes until creamy & smooth. Season the potatoes with salt & pepper once more & finish them off by stirring in 1/4 cup olive oil.
Garnish with some chopped fresh flat-leaf parsley.
Oven Roasted Potatoes
Yields: 4 servings
Potatoes coated with olive oil & your favorite herbs, & roasted to perfection.
1/8 cup olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried dill weed
1 tablespoon minced garlic
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon dried thyme
4 large potatoes, peeled & cubed
Preheat oven to 475 degrees F (245 degrees C).
In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, & salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.
Make-Ahead Mashed Potatoes
5 pounds Yukon Gold potatoes, cooked and mashed 2 (3 ounce) packages cream cheese 8 ounces sour cream 1/2 cup milk 2 teaspoons onion salt ground black pepper to taste
Combine mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper to taste. Mix well and place in a large casserole.
Cover and bake at 325 degrees F (165 degrees C) for 50 minutes.
Ultimate Twice Baked Potatoes
4 large baking potatoes 8 slices bacon 1 cup sour cream 1/2 cup milk 4 tablespoons butter 1/2 teaspoon salt 1/2 teaspoon pepper 1 cup shredded Cheddar cheese, divided 8 green onions, sliced, divided
Preheat oven to 350 degrees F (175 degrees C).
Bake potatoes in preheated oven for 1 hour.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
Bake for another 15 minutes.
Oven Roasted Potatoes
Potatoes are a good source of vitamin C, calcium, magnesium, potassium and folate. This recipe uses olive oil, which has been shown to reduce the risk of heart disease.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
* 2 lbs of potatoes, red or white with skins intact
* 2 tablespoons olive oil
* 1/2 teaspoon rosemary
* salt and pepper to taste
Preheat the oven to 425 degrees.
Wash the potatoes and allow them to dry. Do not peel the potatoes, but you may wish to cut out the eyes or any surface blemishes.
Baby potatoes may be left whole, large potatoes should be cut into 2-inch pieces.
Place the potatoes in a baking dish and drizzle the olive oil over the potatoes. Add rosemary, salt and pepper.
Roast the potatoes uncovered for approximately one hour. Turn the potatoes occasionally during the cooking time. The potatoes will be done when the flesh is soft and easily pierced with a fork.
Makes 4 servings. Each serving contains 260 calories.
I like mashed potatoes--I skin them, chop them up and boil them a long time, 30 minutes or so over medium heat to get them really soft. Then I drain off the water, mash them up really good with a fork, add salt and pepper, enough milk to give it a creamy consistency and enough butter to give it flavor. I love potato salad too--I boil skinned and chopped potatoes, drain them and let them cool. The I mix in chopped celery, mashed boiled eggs, a little sweet pickle relish, green onion, salt and some mayo. Some people like to mix in a little dried mustard or yellow prepared mustard to give it some zing.
Twice baked. Bake them cut them in half lengthwise. Scoop as much out as you can but leave enough room to refill the shell you are creating. Mash the scooped out part your favorite way. Put chives in if for nothing else presentation. You can pipe this back into the shells you have left. If you want to drizzle a little butter on the top it would give it a pretty browning and slightly fried effect. Put them back in the oven just till you see them browning up. Watch them carefully.
from my own experience, you chop potatoes after peeling them. chop them into long tiny bits like that from Mcdonalds or burger king, lol put in hot oil and let it fry but don't let it stay there for a long time or become too dry like those from Burgerking . let it be just alright. ready and sorft to eat with eggs. taste amazing
If you're eating them not mashed, put them in a microwave for about two minutes, and some garlic powder before you put them in though. Then add some butter, wrap them in foil and put them on the grill! It come out wonderful.
My own experience.
I like Pellkartoffel best.
Personally I enjoy them cooked any way. Fried is my least favorite.
shredded and fried in butter with onions and peppers