Applebees Potato Twisters Recipe 45

APPLEBEE'S GARLIC MASHED POTATOES (COPYCAT)

Applebee's Garlic Mashed Potatoes (Copycat) image

Applebee's has THE best mashed potatoes. I found this knock-off recipe on e-cookbooks.net. We had it last year for Christmas and it was just heavenly.

Provided by Ashley Maassen

Categories Potato

Time 1h

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs red potatoes
1/2 cup milk
1/4 cup heavy cream
3 tablespoons butter
salt and black pepper, to taste
1/4 cup garlic (whole cloves)

Steps:

Place a single layer of garlic cloves on a sheet of heavy-duty aluminum foil and wrap tightly.
Roast in 400F degree preheated oven for approximately 45 minutes or until soft.
Unwrap and let cool until touchable.
Peel cloves and mash with potatoes when they are ready.
Wash and rinse potatoes under cold water.
It is not necessary to peel potatoes, unless you desire.
In large sauce pan (or pot), bring red potatoes to a slow boil for approximately 20 minutes.
Remove from heat and drain in colander.
In pan or bowl, combine potatoes, peeled and roasted garlic cloves, and all other ingredients and mash with a potato masher.
Keep warm.

Nutrition Facts : Calories 159.4, Fat 7.8, SaturatedFat 4.8, Cholesterol 23.8, Sodium 69.5, Carbohydrate 20.4, Fiber 2, Sugar 1.5, Protein 3.1

APPLEBEE'S POTATO TWISTERS RECIPE - (4/5)

Applebee's Potato Twisters Recipe - (4/5) image

Provided by á-25138

Number Of Ingredients 13

Ingredients

POTATOES:
1 1/2 pounds Yukon gold potatoes
Peanut oil, for frying
1/2 teaspoon salt
Pico de gallo
QUESO BLANCO:
1 tablespoon vegetable oil
1 jalapeno pepper, seeded and chopped finely
2 tablespoons onion, finely chopped
8 ounces white American cheese, shredded
2 ounces Monterey jack cheese, shredded
1/4 cup half-and-half
1 tablespoon cilantro, finely chopped

Steps:

Preheat oil in a deep-fryer to 375 degrees. Peel and slice the potatoes as thinly as possible. Place the slices directly into cold water after peeling until you're ready to fry them. Fry your slices in batches for about three to four minutes. Once the potato slices are golden brown, remove and drain them on a tray lined with paper towels. Sprinkle with salt. Serve with pico de gallo and queso blanco (recipe below). Queso Blanco Recipe In a pan over medium heat, heat the oil. Add the jalapeno and onion to the pan and cook for about five minutes, until tender, then lower the heat to medium-low. Add the cheeses along with the half-and-half, stirring consistently until the mixture is completely blended and melted. Add the cilantro and mix together, then serve with the Potato Twisters. Serves: 6 Start to finish: 30 minutes

SPICY POTATO TWISTER

Spicy Potato Twister image

Provided by Food Network

Categories side-dish

Time 1h5m

Yield 2 servings

Number Of Ingredients 12

Ingredients

12 dried ghost peppers, stems removed
2 Roma tomato, quartered
4 fresh habanero peppers, stems removed
1 white onion, chopped
1/2 teaspoon salt, plus more for seasoning
1/4 cup store-bought ghost pepper sauce
Freshly ground black pepper
2 large russet potatoes, cleaned
1/4 cup sour cream
2 green onions, chopped
2 pickled jalapenos, sliced
1/2 cup cheese sauce

Steps:

In a medium saucepan, add 2 cups water, the ghost peppers, habaneros, tomato, onions and salt. Place over medium heat and simmer for 45 minutes. Allow the mixture to completely cool, and then place in a blender with the ghost pepper sauce and blend until smooth. Adjust the seasoning with salt and pepper if needed. Set the sauce aside.
Preheat a deep-fryer to 350 degrees F.
Using a spiral slicer, spiral cut the russet potatoes into long ribbons. Carefully place the potato ribbons into the heated oil and fry until golden brown, about 3 minutes. Remove from the oil and allow to drain on paper towels. Season with salt and pepper.
Dress the potato twister with the ghost pepper sauce, sour cream, green onions, pickled jalapenos, cheese sauce and serve.

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