DEVILED POTATOES
Steps:
- Preheat the oven to 400 degrees F.
- Add the potatoes and oil to a resealable bag and season with salt and pepper; shake the bag to thoroughly coat the potatoes. Transfer to a baking sheet and bake until easily pierced with a paring knife, 15 to 20 minutes; cool.
- Cut the potatoes in half so the biggest surface area is exposed. Remove all of the flesh from 4 of the potato halves with a 1/4-teaspoon measuring spoon or melon baller. Put the potato flesh in a medium bowl and discard the skins. Use the spoon to scoop out most of the potato flesh from the remaining 12 potato halves, leaving about 1/4 inch of flesh on the skins so the "shells" firmly hold their shape. Transfer the potato flesh to the medium bowl.
- Add the mayonnaise, relish, mustard, dill and cayenne to the bowl and mash with a potato masher until well mixed and fairly smooth. Season with salt and pepper.
- Spoon the mixture back into the potato shells. Dust lightly with smoked paprika and garnish with dill. Serve at room temperature.
DUTCH MESS (WILTED LETTUCE WITH MASHED POTATOES) RECIPE - (4/5)
Provided by mirandavoegeli
Number Of Ingredients 14
Steps:
- Make the Mashed Potatoes: Cook the potatoes until tender. While the potatoes are cooking, heat up the cream. Add the butter and stir until melted. Add the cream and butter to the hot potatoes and mash. Season to taste. Make the Dressing: Brown bacon in a frying pan. Remove bacon and pat dry. When cooled slightly, crumble the bacon into small pieces. Add vinegar, sugar, and water to the pan with the bacon fat. Stir to dissolve the sugar. Make the Salad: Combine the lettuce, bacon, hard-boiled eggs, and scallions. Top with the hot dressing and stir until the lettuce wilts. Serve immediately with the wilted lettuce over mashed potatoes.
DUTCH POTATOES
In Lynden, Washington, Perlene Hoekema whips up mashed potatoes with carrots and sour cream for a pleasing side dish.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Place potatoes and carrots 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, saute onion in butter in a small skillet for 8-10 minutes or until golden brown. , Drain potatoes and carrots; mash. Beat in the onion, sour cream and salt. Sprinkle with chives.
Nutrition Facts : Calories 261 calories, Fat 10g fat (6g saturated fat), Cholesterol 17mg cholesterol, Sodium 386mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 5g fiber), Protein 5g protein.
DEVILED POTATO BITES RECIPE BY TASTY
Here's what you need: small yellow potatoes, chickpeas, lemon juice, garlic powder, dijon mustard, turmeric, tahini sauce, water, salt, pepper, paprika
Provided by Tasty
Categories Snacks
Yield 10 bites
Number Of Ingredients 11
Steps:
- Chop 10-15 small yellow potatoes in half, and place on a baking sheet.
- Sprinkle with salt, and spray with cooking oil.
- Bake at 400˚F (200˚C) for 40 minutes, or until soft.
- Scoop out a small section of the potatoes to create a bowl. (You can add these to the hummus center, or simply snack on them now!)
- In a food processor, combine all remaining ingredients.
- Blend thoroughly. Add more water as needed until the mixture is smooth and creamy.
- Spoon mixture into a piping bag, and fill the potato cups. Use a ridged tip on the bag for a beautiful textured effect!
- Sprinkle with paprika or seasoning salt and chives.
- Enjoy!
Nutrition Facts : Calories 201 calories, Carbohydrate 39 grams, Fat 2 grams, Fiber 6 grams, Protein 6 grams, Sugar 3 grams
DEVILED POTATOES
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 24 potatoes
Number Of Ingredients 0
Steps:
- Try deviled eggs in a new way: Pipe the filling onto potatoes! Mash the yolks of 12 hard-boiled eggs with 1/2 cup mayonnaise and 2 teaspoons Dijon mustard; season with salt and pepper (save the egg whites for an egg salad). Boil 12 baby potatoes in salted water until tender; halve lengthwise. Pipe the yolk mixture on top of the potatoes and sprinkle with paprika and chives.
DUTCH MASHED POTATOES WITH BUTTERMILK GRAVY
In the Netherlands, this dish is called 'Foeksandijvie met karnemelkaus' (or simply foeksandijvie). It consists of creamy potatoes mashed with fresh escarole (broad-leaf endive). The crunch of the escarole is a nice contrast to the soft creaminess of the mashed potatoes. But it's the creamy gravy that gets a touch of saltiness...
Provided by Vickie Parks
Categories Potatoes
Time 45m
Number Of Ingredients 11
Steps:
- 1. MASHED POTATOES: Peel the potatoes and cut 1-inch chunks and place potato chunks in a large saucepan add just enough water to barely cover them the potatoes. Bring to a boil. Add 1 tsp salt to the water, then lower the heat to medium and boil for about 15 to 20 minutes or until the potatoes can be easily pierced with a fork. Drain potatoes, and return potatoes to the same pan. Add the butter to the pan, and mash the potatoes until smooth, adding a little bit of warm milk at a time if the mashed potatoes are too dry.
- 2. Wash the escarole, rinse and cut into 1/2-inch strips, leaving out the bottom part of the leaves (as the white vein tends to be hard and bitter). Stir the chopped escarole , 1/2 tsp sale and nutmeg into the mashed potatoes
- 3. BUTTERMILK GRAVY: Fry the pork (or bacon) in a skillet for about 5 or 6 minutes or until the pork is lightly crisp. Remove the pork (or bacon) from the pan. Add the flour to the pork fat and stir constantly until a smooth gravy forms. Slowly add the buttermilk while stirring, and keep stirring until the pan sauce thickens, then stir the cooked pork back into the pan sauce.
- 4. TO SERVE: Spoon the Buttermilk-Bacon Sauce over the foeksandijvie. Foeksandijvie can be served in two different ways. It can be served on individual plates with a little bit of the gravy poured on top of each serving. Or it can be served family style in which all of the foeksandijvie is placed in the center of a platter with all of the sauce poured on top, and then individual portions are then scooped from the platter.
DUTCH MASHED POTATOES
Make and share this Dutch Mashed Potatoes recipe from Food.com.
Provided by Myrna 2
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Prepare potatoes according to directions.
- Set aside.
- Melt butter in skillet.
- Add onion and celery, cook til tender.
- Stir celery and onion into potatoes and add eggs.
- Break toast into small pieces and add to potatoes.
- Season with salt and pepper and put into 11x7 baking dish.
- Bake for 45 minute.
Nutrition Facts : Calories 258.8, Fat 15.8, SaturatedFat 8.5, Cholesterol 130.5, Sodium 316.6, Carbohydrate 22.7, Fiber 1.5, Sugar 2.2, Protein 6.7
TWICE-BAKED DEVILED POTATOES
The delicious side dish from Karol Chandler-Ezell of Nacogdoches, Texas is flavored with bacon and cheddar, and has just a hint of Dijon mustard. And since they take under 30 minutes, they're perfect for a quick weeknight dinner.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 7-10 minutes or until tender, turning once. Let stand for 5 minutes. Cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. , In a large bowl, mash the pulp with butter and milk. Stir in the cheese, bacon, onions, mustard and paprika. Spoon into potato shells. Return to the microwave-safe plate. Microwave, uncovered, on high for 1-2 minutes or until cheese is melted.
Nutrition Facts : Calories 396 calories, Fat 22g fat (14g saturated fat), Cholesterol 69mg cholesterol, Sodium 635mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 4g fiber), Protein 14g protein.
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