Creamycheesypotatoandkumarabake Recipes

CREAMY AND DECADENT MASHED POTATOES RECIPE BY TASTY

Steps:

• Add the potatoes, bay leaves, garlic, rosemary, and thyme to a large pot. Pour in the cream and milk, bring to a simmer over medium heat, and cook until the potatoes are fork-tender, about 20 minutes.
• Drain the potatoes, reserving the cooking liquid, and discard the herbs and garlic. Press the potatoes through a potato ricer into a large bowl.
• Add about 1½ cups of the reserved cooking liquid to the potatoes and stir until creamy. Add the butter, salt, and pepper, and stir to incorporate.
• Garnish with thyme leaves, if desired.
• Note: You can save any extra cooking liquid and use it to rehydrate leftover mashed potatoes the next day.
• Enjoy!

SPICY SWEET POTATOES

Steps:

• Preheat oven to 400 degrees. Slice sweet potatoes in half lengthwise; slice each half into 3 wedges. Place in a medium bowl, and toss with oil, cumin, paprika, ginger, and cayenne pepper. Season with salt and white pepper.
• Arrange sweet potatoes in a single layer on a baking sheet. Transfer to oven; roast until potatoes are crisp and golden on the bottom, about 15 minutes. Turn, and continue roasting until golden all over, about 15 minutes more.
• Remove from oven; season with salt and pepper. Serve with lime wedges.

CREAMY CHEESE & POTATO BAKE

Steps:

• Heat oven to 190C/170C fan/gas 5. Boil the potatoes for 3 mins to soften a little, then drain. When cool enough to handle, slice into 5mm pieces. Cook the onion in the butter in a pan until softened, about 5 mins, then pour over the wine, milk and cream and heat through. Place the potato slices into a large bowl, pour over the cream mixture, sage leaves and half the cheese. Carefully stir until the potato slices are coated.
• Grease a large baking dish (about 20 x 30cm) with a little butter, then tip the potatoes in. Smooth over the top, scatter over the remaining cheese and season with black pepper. Cover with foil and cook for 30 mins, then uncover and cook 30-40 mins more until a fork slides in easily and the top is golden brown.

CREAMY, CHEESY POTATO AND KUMARA BAKE

Steps:

• Slice potatoes and kumara thinly.
• Place into a casserole dish in layers.
• Chop onion & garlic finely and sprinkle over potato and kumara.
• Crumble the stock cube over onion, then add herbs.
• Pour the cream over.
• Follow with the cheese.
• Sprinkle the breadcrumbs evenly on top.
• Bake in a 180C oven for approx 1 hour and 10 minutes, or until potatoes are tender and top is golden and crispy.

BAKED POTATOES WITH CREAMY MUSHROOM RAGOUT

Steps:

• Bake the Potatoes:.
• Preheat oven to 425°F Rub the potatoes with olive oil, sprinkle with salt, and prick all over with a fork. Place on a baking sheet, and bake in preheated oven for 45-60 minutes, or until a fork pierced through the skin meets no resistance.
• Prepare the Mushroom Ragout:.
• While the potatoes are baking, prepare the ragout.
• In a large heavy-bottomed saucepan set over medium heat, heat the butter and olive oil until butter is melted and foamy. Add shallots and saute until soft and translucent, about 5 minutes. Add mushrooms and cook for 10 minutes longer, or until the mushrooms are soft and starting to brown. In a small bowl, whisk together white wine and flour until smooth. Add to the pan along with chicken broth and paprika. Reduce heat to low and simmer, uncovered, for 10 minutes or until thick. Stir in the sour cream and continue cooking for 2-3 minutes to heat through (make sure not to bring to a boil, as this can cause the sauce to curdle). Remove from heat immediately, and stir in dill and parsley. Adjust seasoning with salt and pepper to taste.
• Assembly:.
• Once the potatoes are done, transfer them to a cutting board to cool for 5 minutes.
• Cut a slit through the top of each potato, and gently push on the ends to create a small pocket for the topping. Sprinkle the inside of each potato with a little salt.
• Ladle a generous amount of mushroom ragout onto each potato, letting the excess spill over the sides and onto the plate (yes, it's messy, but it's the best part!). Finish with a sprinkling of parsley or dill, if desired, and lots of black pepper. Serve immediately.
• Isabelle Boucher is a well known food blogger who resides in Toronto, working in the Telecom industry by day and whipping up tasty creations by night. Follow her blog, Crumb: A Food Blog, where her tasty recipes and photos are documented.
• http://www.crumbblog.com/.