Creamypotatoes Recipes

RICH AND CREAMY POTATOES AU GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potatoes, garlic, and salt into a large pot, fill with enough water to cover, and bring to a boil. Reduce heat to medium, and simmer the potatoes until tender but not mushy, 8 to 10 minutes. With a slotted spoon, transfer about half the potatoes to a 9x13-inch baking dish.
• Pour half of the cream over the potatoes, season with black pepper and nutmeg, and sprinkle half of the Gruyere cheese onto the mixture. Top with the remaining potatoes; sprinkle again with black pepper and nutmeg. Pour on the remaining cream, and sprinkle with remaining Gruyere cheese.
• Bake in the preheated oven until the cheese topping is crisp and brown on top, about 1 hour.

SIMPLE CREAMED NEW POTATOES

Steps:

• Gather the ingredients.
• Put the potatoes in a saucepan and cover with water. Add about 1 teaspoon of salt per quart of water. Bring the water to a boil over high heat. Reduce the heat to medium-low, cover the pan, and cook for 10 to 15 minutes, or just until the potatoes are tender.
• In a small saucepan, melt butter over low heat; blend in flour until smooth. Gradually stir in the milk or half-and-half. Cook, stirring constantly, until thickened and smooth.
• Season with kosher salt and freshly ground black pepper, to taste.
• Drain the cooked potatoes and then transfer to a serving dish.
• Pour sauce over potatoes and sprinkle with paprika.

BUTTERY CREAMED POTATOES

Steps:

• Preheat oven to 350.
• Melt butter; add flour, cook 1 minute.
• Add milk, salt and pepper and bring just to boiling point.
• Place potatoes in greased baking dish.
• Pour sauce over potatoes.
• Cover and bake for 1 1/4 hours.

CREAMED POTATOES

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.

CREAMY MASHED POTATOES

Steps:

• Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until the potatoes are cooked through, 30 to 35 minutes. (When they're cooked through a fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.)
• Preheat the oven to 350 degrees F.
• Drain the potatoes thoroughly in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in all the other ingredients.
• Turn off the heat and add the butter, cream cheese and about 1/2 cup of half-and-half. Mash, mash, mash! Next, add about 1/2 teaspoon seasoning salt and 1/2 teaspoon black pepper. Stir well, and then taste and add more half-and-half, seasoning salt and pepper if needed.
• Transfer the potatoes to a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place in the oven until the butter is melted and the potatoes are warmed through.

CREAMED POTATOES

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.

CRISPIEST EVER POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Add the potatoes to a large saucepan and cover with cold water by 1 inch. Add the baking soda and 1 tablespoon salt to the water. Cover, place over medium-high heat and bring to a boil. Uncover and continue to boil until the potatoes give easily when pierced with the tip of a knife, 15 to 20 minutes. Drain the potatoes and set the strainer over the top of the pan for a few minutes so the outsides of the potatoes can dry.
• Dump the potatoes onto a baking sheet. Drizzle with the oil and toss with the garlic, thyme and rosemary until the potatoes are completely coated in the oil. Sprinkle generously with salt and pepper. Using a small juice glass or glass bowl, smash each potato firmly but gently. (You want to just crack the skins and flatten slightly while keeping the potatoes mostly intact.)
• Roast until the bottoms of the potatoes are deep golden brown, 20 to 25 minutes. Remove the baking sheet from the oven and flip the potatoes using a spatula. Roast until the potatoes are golden brown and crispy on both sides, an additional 20 to 25 minutes. Transfer to a platter with a metal spatula. Serve while hot.

POTATOES IN CREAM SAUCE

Steps:

• Peel and drop potatoes into cold water. Drain and cut them lengthwise into quarters. Cut each quarter into 1-inch lengths.
• Add pieces to a small skillet with water to cover. Add salt and bring to a boil. Simmer 5 minutes. Drain.
• Add remaining ingredients. Bring to a boil. Cover and cook about 4 minutes or until almost tender.
• Uncover and cook about 1 minute longer or until potatoes are tender and cream sauce is lightly thickened.

CREAMY MASHED POTATOES

Steps:

• Place potatoes in a medium pot; cover with water, and season with salt. Bring to a boil; reduce heat, and simmer until tender, about 20 minutes. Drain, and let cool slightly. Peel potatoes, and pass through a ricer. Return potatoes to pot.
• Add cream and butter, and cook over medium heat until warmed through. Season with salt and pepper, and stir to combine. Serve warm.

CREAMY AU GRATIN POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
• Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
• In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
• Bake 1 1/2 hours in the preheated oven.

MAKE-AHEAD CREAMY POTATOES

Steps:

• Place whole potatoes in a large stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 20-25 minutes. Drain., Meanwhile, in a large saucepan, heat 1/4 cup butter over medium-high heat. Add mushrooms; cook and stir 2-4 minutes or until tender. Stir in flour until blended; gradually whisk in milk, salt, pepper and thyme. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Peel and cube potatoes when cool enough to handle. Press through a potato ricer or strainer into a large bowl; stir in cheddar cheese, sour cream, mushroom mixture, onion and remaining butter. Transfer potato mixture to a greased 13x9-in. baking dish. Refrigerate, covered, overnight., Preheat oven to 375°. Remove potatoes from refrigerator; uncover and let stand while oven heats. Sprinkle with bread crumbs and Parmesan cheese. Bake, uncovered, until heated through, 55-65 minutes.

CREAMY POTATOES

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.

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.