Crispy And Creamy New Potato Pie Recipes
POTATO PIE
I've collected a large variety of recipes using our farm's crop of potatoes. This is a favorite. It has a wonderful pastry crust and is chock-full of sliced potatoes with onion, parsley and seasoning.-Patricia Wells, Riverhead, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h50m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Combine flour, sugar and salt in a bowl; cut in the shortening and butter until crumbly. Add water and mix lightly with a fork. Shape dough into a ball; divide in half. On a lightly floured surface, roll out one half to fit a 9-in. pie plate. For filling, combine potatoes, onion, salt, pepper and parsley. Spoon into crust; dot with butter. Roll out remaining dough to fit top of pie; place over filling. Seal and flute edges; make several slits in top crust. Bake at 375° for 1 hour. Pour cream into slits in crust; return to oven for 25 minutes or until potatoes are tender. Let stand 5 minutes before cutting.
Nutrition Facts :
CRISPY CREAMY POTATO PUFFS
This was in the last issue of the Food and Wine magazine, and it really is so good. Its easy to do, but the hardest thing is the time. It is better if you use the potato ricer as it calls for. Gives the potatoes an entirely different texture. What a unique way to serve potatoes for the holidays! Serving size is an estimate, as it makes 60 potato puffs.
Provided by Lou6566
Categories Potato
Time 2h30m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Put the potatoes in a large saucepan and cover with water. Add a large pinch of salt and bring to a boil. Simmer over moderate heat until tender, about 20 minutes. Drain the potatoes and return them to the saucepan. Cook for 1 minute over high heat, shaking the pan frequently to dry out the potatoes.
- Pass the potatoes through a ricer into a large bowl. Stir in the egg, butter, dry milk, cheese, flour and nutmeg; season with salt. Using floured hands, roll the potato mixture into 1-inch balls; you should have about 60.
- Preheat the oven to 350°F In a large nonstick skillet, heat 1/2 inch of vegetable oil until shimmering. Working in batches of about 12, fry the potato balls over moderately high heat until they are browned on 3 sides, 2 to 3 minutes per side. Drain on paper towels, season lightly with salt and transfer the potato balls to a large rimmed baking sheet. Repeat with the remaining balls.
- When all of the puffs are fried, reheat them in the oven for about 10 minutes. Serve at once.
- MAKE AHEAD The recipe can be prepared through Step 2 and refrigerated overnight. Bring the potato balls to room temperature before frying.
Nutrition Facts : Calories 138.8, Fat 2.1, SaturatedFat 1.1, Cholesterol 25.2, Sodium 36.4, Carbohydrate 26.2, Fiber 2, Sugar 1.7, Protein 4.1
CRISP AND CREAMY NEW POTATO PIE
Dad plants potatoes every year and I love those little taters. They're somewhat different from the ones I buy in the store. He loves them scrubbed and stewed. I like them any way you fix them. This one is from Tyler's Ultimate on the food network. It's a great way for me to use those little potatoes in the summer and even in the winter when I use regular potatoes. My mom makes something similar, but I like this recipe too. It's different than regular mashed potatoes. Sometimes, a little strange is great.
Provided by Redneck Epicurean
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Wash and boil potatoes in salty water with bay leaf until fork tender.
- Drain potatoes and mash along with horseradish, sour cream, and chives.
- Season with salt and pepper.
- Put mixture into a 10-inch skillet with 1 tablespoon olive oil and bake until golden and crispy.
- To serve, invert onto a plate and cut into pieces.
Nutrition Facts : Calories 330.4, Fat 15.7, SaturatedFat 8, Cholesterol 25.3, Sodium 56, Carbohydrate 42.7, Fiber 5.2, Sugar 2.2, Protein 6.5
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