Elsies Potatoes Recipes

ELSIE'S POTATOES

Elsie's Potatoes image

A must with turkey dinner. Can be made ahead and frozen. This has been my saving grace for many, many years!!! Recipe from Best of the Best of Bridges.

Provided by Abby Girl

Categories Mashed Potatoes

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 7

Ingredients

5 lbs potatoes (or 9 large)
8 ounces low-fat cream cheese
1 cup fat free sour cream
2 teaspoons onion salt
1 teaspoon salt
pepper
2 tablespoons butter

Steps:

Cook and mash potatoes. Add all incredients, except butter and combine.
Put into large greased casserole. Dot with butter. Bake, covered, at 350 for 30 minutes. If making ahead, cover and chill or freeze. Thaw before baking.

Nutrition Facts : Calories 277.6, Fat 8, SaturatedFat 4.6, Cholesterol 25.2, Sodium 361.1, Carbohydrate 44.7, Fiber 5.1, Sugar 4.4, Protein 7.9

EVA'S POTATOES

Eva's Potatoes image

Provided by Guy Fieri

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 tablespoon butter
2 tablespoons olive oil
1 yellow onion, sliced
2 cloves garlic, chopped
3 russet potatoes, peeled and cut into 1/4-inch slices
Salt and pepper
1 tablespoon paprika
1/4 cup white wine
1 cup chicken stock

Steps:

Slice the potatoes on a mandoline and set aside. Heat a large saute pan and add the butter and olive oil. Add the onions and garlic and saute until translucent, about 3 minutes. Add the potatoes and spread out evenly. Season with salt and pepper and paprika. Deglaze with white wine and add the chicken stock. Cover and cook over medium heat until most of the liquid is absorbed and the potatoes are tender. Add more chicken stock, if needed.

EVA'S POTATOES

Eva's Potatoes image

Provided by Guy Fieri

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 tablespoon butter
2 tablespoons olive oil
1 yellow onion, sliced
2 cloves garlic, chopped
3 russet potatoes, peeled and cut into 1/4-inch slices
Salt and pepper
1 tablespoon paprika
1/4 cup white wine
1 cup chicken stock

Steps:

Slice the potatoes on a mandoline and set aside. Heat a large saute pan and add the butter and olive oil. Add the onions and garlic and saute until translucent, about 3 minutes. Add the potatoes and spread out evenly. Season with salt and pepper and paprika. Deglaze with white wine and add the chicken stock. Cover and cook over medium heat until most of the liquid is absorbed and the potatoes are tender. Add more chicken stock, if needed.

ELOTES-STYLE POTATOES

Elotes-Style Potatoes image

Crispy and warm potato salad, inspired by elotes, or Mexican street corn.

Provided by LaurenSyd

Categories Side Dish Potato Roasted Potato Recipes

Time 1h

Yield 4

Number Of Ingredients 14

Ingredients

1 pound red potatoes, cut into 1-inch cubes
2 tablespoons extra-virgin olive oil, or to taste
salt and ground black pepper to taste
½ yellow onion, diced
1 red bell pepper, diced
2 red chile peppers, chopped
2 tomatillos, finely chopped
¾ cup mayonnaise
½ cup chopped fresh cilantro
2 limes, juiced
2 red chile peppers, minced
4 cloves garlic, minced, or more to taste
½ tablespoon hot Mexican chile powder
1 cup crumbled cotija cheese

Steps:

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
Place potatoes on the baking sheet and toss with olive oil, salt, and pepper.
Roast in the preheated oven until starting to soften, about 10 minutes. Add onion and peppers. Continue roasting until vegetables are crispy, about 25 minutes.
While vegetables are roasting, make dressing. Combine tomatillos, mayonnaise, cilantro, lime juice, chile peppers, garlic, and chile powder in a small bowl.
Toss roasted vegetables with cotija cheese, then toss with dressing. Serve immediately.

Nutrition Facts : Calories 607.8 calories, Carbohydrate 31.5 g, Cholesterol 50.3 mg, Fat 49.8 g, Fiber 4.3 g, Protein 11.4 g, SaturatedFat 12.2 g, Sodium 662.2 mg, Sugar 5.7 g

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