Chunky Potatoes With Cheese Garlic And Pesto Recipes

CHUNKY TWO-CHEESE POTATOES WITH GARLIC AND PESTO

Steps:

• Preheat oven to 375°F. Place potatoes in 18x12-inch rimmed baking sheet. Mix cream, sun-dried tomatoes, shallots, garlic, pesto and white pepper in large bowl to blend. Pour over potatoes; stir gently to coat. Sprinkle both cheeses over potato mixture. Bake until potatoes are tender and cheese is golden brown on top, about 45 minutes. Let cool 10 minutes before serving.

LINDA'S CHUNKY GARLIC MASHED POTATOES

Steps:

• Preheat oven to 350.
• Cut the top of the garlic bulb, and place on the middle rack in the oven. Bake until bulbs start to pop out of the skins, about 20-25 minutes.
• After the garlic bulb is roasted in the oven, remove, and squeeze the bulb, and the garlic will pop out of each finger.
• Put roasted garlic pieces into a dish, and mash, or chop up fine. Set aside.
• Meanwhile:.
• While the garlic is roasting, cook potatoes in a lg. pan, just covering with water for about 25 mins., or until fork inserts easliy when inserted. Drain well, put cover on, and set aside.
• To drained potatoes, add roasted garlic, butter, sour cream, salt, and pepper.
• Mash with a hand masher. I use a rubber spatulda to break up potatoes a little more. You don't want them completely mashed like regular mashed potatoes.
• Serve.

TRICOLOR POTATOES WITH PESTO AND PARMESAN

Steps:

• Blend 4 tablespoons olive oil, basil, shallots, and garlic in processor until smooth. Season basil sauce to taste with salt and pepper. (Can be made 8 hours ahead. Cover and refrigerate.)
• Preheat oven to 400°F. Spray large baking sheet with nonstick spray. Toss all potatoes with 4 tablespoons olive oil, salt, and pepper in large bowl to coat. Transfer to prepared baking sheet. Roast potatoes until almost tender, about 35 minutes. Pour basil sauce over potatoes and toss to coat. Continue roasting potatoes until golden brown and tender when pierced with skewer, about 20 minutes longer.
• Transfer potatoes to serving bowl. Add cheese and toss to coat.

COMFORTING CHEESY POTATOES

Steps:

• In a 4-qt. slow cooker, combine the first 6 ingredients. Stir in hash browns and 1-1/2 cups cheese. Cook, covered, on low until potatoes are tender, 4-5 hours, sprinkling with remaining cheese during the last 5 minutes.

CHUNKY GARLIC MASHED POTATOES

Steps:

• Place potatoes and garlic cloves in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender. , Meanwhile, in a small saucepan, heat butter and cream; keep warm. Drain potatoes and garlic; return to pan. Add the horseradish, salt, pepper and butter mixture; mash to reach desired consistency. Garnish with thyme if desired.

CHUNKY, SKIN-ON MASHED POTATOES RECIPE BY TASTY

Steps:

• Add the potatoes to a large pot and cover with cold water. Add the salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 20 minutes longer. Drain and return to the pot. Set aside.
• In a small pot over medium heat, bring the butter, cream, and garlic to a simmer. Once simmering, remove from the heat.
• Pour the cream mixture over the potatoes. Add the sour cream, then mash with a hand masher until the potatoes are creamy, but still very chunky. Season to taste with salt and pepper.
• Garnish with green onions, if desired.
• Note: Any small waxy potato would work well in this recipe - such as Yukon Golds or new potatoes.
• Enjoy!

THREE CHEESE GARLIC SCALLOPED POTATOES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
• Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
• Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.

GARLIC PARMESAN POTATO STACKERS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (175˚C).
• Trim the ends of the potatoes, then slice into ¼-inch thick rounds.
• Add the potato rounds to a large bowl with the melted butter, heavy cream, Parmesan cheese, garlic powder, salt, and pepper. Stir well to coat the potatoes.
• Grease a muffin tin with nonstick spray, then stack about 10-12 potato rounds in each muffin cup.
• Bake for about 1 hour, or until the potato stacks are well browned.
• Let cool slightly, then serve with sour cream.
• Enjoy!

CHUNKY MASHED POTATOES

Steps:

• Place the potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are tender, about 45 minutes. Insert a knife into the center of the potatoes to ensure accurate soft tenderness; the potatoes should be soft but not falling apart. Drain. When cool enough to handle, hold each potato in a clean kitchen towel and peel off the skin. Cut into chunks. (If in a hurry, peel the potatoes first and cut into small chunks for boiling.)
• Add the butter and milk to the same pot and place over the lowest heat to melt the butter and warm the milk. Return the potatoes to the pot and mash until almost smooth. Add the cottage cheese and stir to combine. Season with salt and pepper. Stir briskly before serving.

GARLIC SCAPE PESTO

Steps:

• Blend the garlic scapes, Parmesan cheese, olive oil, lemon juice, and pepper together in a food processor until smooth.