CREAMED POTATOES
These melt-in-your-mouth potatoes, in a mild creamy sauce, complement any meat entree, and they're a pleasant change from mashed or baked. -Susan Ormond, Jamestown, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in another saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain potatoes and place in a large serving bowl. Add cream sauce; toss gently to coat. Sprinkle with paprika and parsley.
Nutrition Facts : Calories 243 calories, Fat 9g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 495mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.
CREAMY POTATOES
Boost the flavor-factor with our delicious Creamy Potatoes recipe from My Food and Family. Our uber-cheesy baked creamy potatoes makes for a crowd-pleasing side. You can make this tasty side easily for weeknight dinners and special occasions.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 24 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Mix first 3 ingredients in large bowl. Add potatoes; toss to coat. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with cheese.
- Bake 55 min. or until potatoes are tender.
- Sprinkle with chives.
Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CREAMED POTATOES
Make and share this Creamed Potatoes recipe from Food.com.
Provided by Chef Dudo
Categories Vegetable
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Boil the potatoes in the skin.
- Let cool and peel, cut in half.
- Melt butter (margarine) in a pan and briefly saute the potatoes.
- Pour over milk and cream and add salt.
- Cover and cook gently for appr 10 minutes (until it thickens).
- Add dill, gently mix.
- Serve with smoked fish.
Nutrition Facts : Calories 411.5, Fat 23.2, SaturatedFat 14.5, Cholesterol 76, Sodium 897.3, Carbohydrate 44.7, Fiber 5, Sugar 1.8, Protein 8.2
UNCLE DICK'S MASHED POTATOES
This is recipe is loved by everyone who has tried it. My husband's uncle kept this recipe a secret for many years and would not share it with anyone; we had to wait until he passed away, and then my husband's aunt gave us the recipe. I made these for a Thanksgiving dinner we had at church, and now every time we have any sort of meal at church I am always asked if I going to make uncle Dick's potatoes. Even in the summer, this is what they want me to make. I hope you enjoy this recipe as much as we do.
Provided by Denise
Categories Side Dish Vegetables
Time 9h
Yield 8
Number Of Ingredients 9
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain and transfer potatoes to a large bowl.
- Mash sour cream, cream cheese, salt, white pepper, and garlic into the potatoes with a potato masher to your desired consistency; transfer to a baking dish, cover with plastic wrap and refrigerate 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Drizzle melted butter and sprinkle paprika evenly over the top of the potatoes.
- Bake in preheated oven until hot in the center, about 30 minutes. Garnish with chives.
Nutrition Facts : Calories 348.4 calories, Carbohydrate 42 g, Cholesterol 47.3 mg, Fat 17.5 g, Fiber 5.1 g, Protein 7.7 g, SaturatedFat 10.9 g, Sodium 994.2 mg, Sugar 1.9 g
MY CREAM POTATOES
I love good cream potatoes. I learned how to make this from my Great Aunt Minnie. She always had a bowl on the table at meals. **NOTE** When I don't have fat back meat, I use a chicken bouillon cube in the water while boiling taters. You can use regular potatoes to replace red potatoes.
Provided by Marsha D.
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Wash and peel potatoes.
- Before adding potatoes to the pot, fry a 2-inch slice of fat back in the pot til browned.
- Leave grease in pot and remove strip and discard (or put 1 cube chicken bouillon in the water while cooking).
- Add potatoes and water to grease in the pot and bring to a boil.
- Cook 20 minutes or until tender.
- Drain potatoes.
- Put potatoes in a mixer bowl and add milk, whipping cream, salt, pepper and butter and cream to texture you prefer (use more or less milk if needed).
Nutrition Facts : Calories 337.6, Fat 19.6, SaturatedFat 12.1, Cholesterol 67.4, Sodium 457.5, Carbohydrate 36, Fiber 3.7, Sugar 2.2, Protein 5.6
RICH AND CREAMY TWICE-BAKED POTATOES
My mom, Lynda, is a marvelous cook. I'm proud to say she taught me everything she knows, especially during my teenage years when we spent long hours together in the kitchen. She often made these twice-baked potatoes when my sister, Dina, and I were growing up. They feed a crowd and are just as good re-heated the next day. -Cathy Gross, Taste of Home Online Community
Provided by Taste of Home
Categories Side Dishes
Time 2h15m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Scrub potatoes; pierce several times with a fork. Place in a foil-lined 15x10x1-in. baking pan; bake until tender, 1-1/2-1-3/4 hours. Cool slightly., Cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells; return to pan. In a large bowl, mash pulp with butter, adding 2 cups cheese and remaining ingredients. Spoon into potato shells., Bake until heated through, 15-20 minutes. Sprinkle with remaining cheese; bake until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 367 calories, Fat 21g fat (13g saturated fat), Cholesterol 53mg cholesterol, Sodium 393mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 4g fiber), Protein 11g protein.
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