Creamy Potato Sticks Recipes

FRIED MASHED POTATO STICKS

Steps:

• In 2-quart saucepan, heat water to boiling. Turn off heat. Add potatoes. Mix to combine.
• Spread potatoes onto an ungreased rimmed half baking sheet or 13x9-inch pan. Smooth top with spatula. Place in freezer about 1 hour or until frozen.
• Using cookie cutter or sharp knife, cut out stick shapes. Return to freezer until oil is heated.
• In deep-fat fryer or heavy saucepan, heat oil over medium-high heat to 350°F.
• Carefully place frozen potato sticks into oil (being careful to not crowd pan) and cook until golden. Transfer cooked potato sticks to plate lined with paper towels to absorb excess oil.
• Serve with a side of dressing.

LOADED POTATO AND CHEESE STICKS RECIPE BY TASTY

Steps:

• In a large bowl, combine cooked potatoes, sour cream, green onions, bacon, salt, and pepper.
• Mash the ingredients together until most of the potatoes are mashed. (Some chunks are good!)
• Cut cheese into ¼-inch (6 ½ mm) strips. Take a spoonful of potatoes and make a ball.
• Place the cheese strip in the middle and wrap the potato around the cheese until it is evenly covered.
• Dredge the sticks in flour, egg, and panko.
• Option 1 - If you're going to bake, Preheat oven to 400°F (200°C).
• Option 1 - To Bake: Transfer dredged sticks onto baking sheet and drizzle olive oil and salt. Option 2 - Fry in oil that is heated at 350°F (180°C) for 3 minutes or until golden brown.
• Option 1 - Bake for 15 minutes or until cheese is completely melted in the middle and the outside is a light golden brown.
• Option 2 - Transfer from oil to drying rack and season with salt.
• Let it cool for a few minutes as they will be HOT.
• Enjoy!

CREAMY POTATO STICKS

Steps:

• In a small saucepan, combine flour and salt; gradually whisk in milk until smooth. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; whisk in soup and cheese until smooth. Set aside. , Cut potatoes into 4x1/2x1/2-in. sticks; place in a greased 13x9-in. baking dish. Sprinkle with onion. Top with cheese sauce. Bake, uncovered, at 350° for 55-60 minutes or until potatoes are tender. Sprinkle with paprika.

PARMESAN POTATO STICKS RECIPE - (4.5/5)

Steps:

• Preheat the oven to 400 degrees Coat a 9 x 13 baking dish with nonstick cooking spray In a small bowl, combine the bread crumbs, Parmesan cheese, garlic powder, salt and pepper; mix well and set aside. Peel the potatoes and cut lengthwise into quarters; cut each quarter lengthwise into 3 strips. Dip each strip in the melted butter, then in the Parmesan mixture, coating completely. Place in a single layer in the baking dish. Pour any remaining melted butter over the potatoes. Bake for 30-35 minutes or until the potatoes are tender, turning them over once or twice during baking. If you want them more crispy, cook a little longer.

REALLY CREAMY POTATO PURéE

Steps:

• Preheat the oven to 400 degrees F.
• On a parchment-lined sheet pan, arrange the potatoes in an even layer. Bake the potatoes until tender, about 45 minutes. Let the potatoes cool slightly until able to be handled but still hot. Peel the potatoes.
• Add one potato at a time to a ricer and rice the potatoes into a pot. Add the warm cream to the potatoes and some pieces of butter. Whisk until smooth. Continue to add most of the remaining butter, whisking piece by piece, reserving 1 to 2 tablespoons to finish. Season the potatoes with salt.
• Fill a small Dutch oven with hot water to warm it up. Dump the water and transfer the potatoes to the pot. Top with the remaining butter and garnish with chives.

STICK POTATO CASSEROLE

Steps:

• Combine flour and salt in saucepan; whisk in milk until smooth.
• Bring to boil.
• Cook and stir 2 or 3 minutes.
• Remove from heat; whisk in soup and cheese until smooth.
• Set aside.
• Place potato"sticks" in a greased 15 x 11-inch pan.
• Sprinkle with onion and cover with cheese sauce.
• Bake at 350 degrees for 55 to 60 minutes.

CREAMY SAUSAGE AND POTATO BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish.
• Combine condensed soup, milk, onion, bell pepper, salt, and pepper in a mixing bowl; mix until well blended.
• Layer 1/2 of the potato slices in the prepared baking dish. Top with 1/2 of the sausage and 1/2 of the soup mixture. Repeat layers once more. Dot butter over the top.
• Cover and bake in the preheated oven for 1 hour 15 minutes. Remove the cover and sprinkle Cheddar cheese over top. Bake, uncovered, until bubbly and the cheese has melted, about 15 more minutes.

ULTRA-CREAMY MASHED POTATOES

Steps:

• Place potatoes in a large pot and pour in cold water to cover by 1". Add a large handful of salt (water should taste briny, like the ocean) and bring to a boil. Reduce heat and simmer until potatoes are very tender but not crumbly, 30-35 minutes. Drain, briefly rinse with cool water to remove any excess starch, and return potatoes to warm pot (off heat) to dry while you heat the milk mixture.
• Warm milk, cream, garlic, and rosemary sprigs in a small saucepan over medium until fragrant, about 5 minutes. Remove pan from heat.
• Pass hot potatoes through ricer or food mill into a large bowl (cold potatoes will become gummy). Add butter and 4 tsp. salt and stir until butter is completely incorporated. Strain warm milk mixture through a fine-mesh sieve into a large measuring glass. Pour into potatoes 1/2-cupful at a time, stirring after each addition until liquid is fully incorporated and mixture is smooth before adding more.
• Serve mashed potatoes topped with a few grinds of pepper.
• Do Ahead
• Mashed potatoes can be made 1 day ahead. Cover and chill. Reheat over medium, stirring often and adding 1/4 cup milk or stock to thin out if needed.

CREAMY POTATO SALAD

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, 15 to 20 minutes. Drain and let cool, about 15 minutes. Chop coarsely.
• Combine salad dressing, sour cream, onion, parsley, chives, sweet relish, dill relish, mustard, sugar, basil, and celery seed in a large bowl. Add potatoes; stir well to coat. Cover and chill to let all the flavors blend, 12 to 24 hours.

CREAMY POTATOES AND ONIONS

Steps:

• Melt 1 tablespoon butter with oil in heavy large pot over medium heat. Add onions and sauté until soft, about 5 minutes. Add potatoes and 2 cups water; bring to boil. Cover and simmer until potatoes are tender, stirring occasionally, about 25 minutes. Uncover and simmer until almost all water evaporates, about 5 minutes. Remove from heat. Add crème fraîche and 1 tablespoon butter. Stir gently to blend, being careful not to break up potatoes. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat before serving.) Sprinkle with parsley.