Elsies Potatoes Recipes
ELSIE'S POTATOES
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
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
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
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
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
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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