Creamed Potatoes Recipe By Paula Deen Recipes Recipes Recipe For Stuffed

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CREAMED POTATOES



Creamed Potatoes image

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

6 medium potatoes (2 pounds), peeled and cut into 1/2-inch cubes
3 tablespoons butter
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
Paprika and minced fresh parsley

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.

CREAM CHEESE STUFFED NEW POTATOES



Cream Cheese Stuffed New Potatoes image

Make and share this Cream Cheese Stuffed New Potatoes recipe from Food.com.

Provided by Mrs. Cookie

Categories     < 30 Mins

Time 25m

Yield 24 serving(s)

Number Of Ingredients 7

24 little bite-size new potatoes
1 (5 ounce) package boursin cheese
4 tablespoons butter, softened
1/3 cup whipping cream
salt and pepper
finely chopped fresh parsley
red caviar, for garnish (optional)

Steps:

  • In a large pot with plenty of salted water, boil the potatoes until they are tender when a fork is inserted, about 10-12 minutes. Drain and let the potatoes cool until you can handle them.
  • With a melon baller, remove a scoop from each potato. Cut a tiny sliver off the bottom of the potatoes so they will stand after filling. Combine the Boursin, butter, and cream. Taste and add salt and pepper as needed. Spoon or pipe the cheese mixture into the potatoes. Garnish with fine sprinkling of parsley. Add a tiny dollop of red caviar. Stand the potatoes on a platter to serve.

Nutrition Facts : Calories 159.3, Fat 3.3, SaturatedFat 2, Cholesterol 9.6, Sodium 28.4, Carbohydrate 29.8, Fiber 3.7, Sugar 1.3, Protein 3.5

POTATO CASSEROLE RECIPE COURTESY PAULA DEEN



Potato Casserole Recipe Courtesy Paula Deen image

Make and share this Potato Casserole Recipe Courtesy Paula Deen recipe from Food.com.

Provided by Robyn

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups mashed potatoes
1/2 cup sour cream
1 small onion, sliced thin
1 small bell pepper, sliced thin
8 tablespoons butter
1 1/2 cups grated cheddar cheese
4 medium potatoes, cooked
6 slices bacon, cooked crisp
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Steps:

  • Preheat oven to 350 degrees F.
  • Spread mashed potatoes evenly on bottom of casserole dish.
  • Layer sour cream evenly over top.
  • Sprinkle House Seasoning, to taste.
  • Saute onion and bell pepper in butter; evenly layer over top of sour cream.
  • Slice potatoes and layer over onions and bell peppers.
  • Add butter.
  • Sprinkle House seasoning.
  • Finally top with cheese.
  • Bake for 25 to 30 minutes.
  • Remove from oven and crumble bacon over top.
  • Cook's Note: Leftover mashed potatoes work wonderfully in this recipe.
  • House Seasoning:
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder
  • Mix ingredients together and store in an airtight container for up to 6 months.

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