Garlic Creamed Potatoes Recipe Recipes Recipe For Stuffed

STUFFED BAKED POTATOES

Steps:

• Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving thin shells. , In a large bowl, mash the pulp with butter. Stir in the chives, salt, pepper and enough milk to obtain desired consistency. Spoon into potato shells; sprinkle with paprika. , Place on an ungreased baking sheet. Bake at 375° for 20-30 minutes or until heated through. (Potatoes may be stuffed ahead and refrigerated or frozen. Allow additional time for reheating.)

CREAMY STUFFED BAKED POTATOES

Steps:

• Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. , In a large bowl, beat the pulp with butter. Stir in 1 cup of cheese, sour cream, salad dressing mix, chives and garlic. Spoon into potato shells. Sprinkle with remaining cheese., Place on a baking sheet. Bake at 375 ° for 15-20 minutes or until heated through. Top with bacon and green onion.

JEN'S CREAMY GARLIC MASHED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place garlic heads in a baking dish and drizzle each with 1 tablespoon of olive oil. Bake in the preheated oven until garlic is soft and brown, about 45 minutes.
• Bring a large pot of water to a boil and stir in sea salt. Cook potatoes in the salted water until tender, about 30 minutes. Drain.
• Transfer potatoes to a large bowl and add sour cream, cream cheese, butter, salt, and black pepper to the bowl. Cover bowl with a lid or a piece of aluminum foil and let mixture stand to soften butter and cream cheese, about 5 minutes.
• Squeeze roasted garlic from the cloves into the potato mixture; mash potatoes until smooth, creamy, and thoroughly combined.

ROASTED CHICKEN WITH FRESH GARLIC AND SPINACH STUFFED UNDER THE SKIN AND WILD MUSHROOM MASHED POTATOES

Steps:

• Mix thoroughly and reserve for seasoning the chicken.
• Preheat oven to 340 degrees. Brown off the garlic lightly in olive oil and place to the side. Then saute your spinach quickly until starts to wilt. Remove from the flame and add to lightly browned garlic. Chill. Slide your fingers in between the skin and the breast meat of the chicken. Neatly slide your spinach and garlic mixture in between the skin and the breast meat. Truss your chicken and lightly sprinkle some of your herb mixture over the top of chicken and rub with olive oil. Bake in a pre-heated 340 degree oven for about 45 minutes.
• While the potatoes are still warm add your heated milk, butter, mushrooms, and demi-glace. Mix thoroughly until incorporated.

HERB GARLIC BAKED POTATOES

Steps:

• Preheat grill for high heat.
• Puncture potatoes on all sides with a fork. Coat each potato with olive oil, and season with salt and pepper. Place each potato on the end of a separate sheet of aluminum foil. Crush thyme and rosemary sprigs by hand, and place 2 sprigs of each and 1/4 of the crushed garlic next to each potato. Roll potatoes and herbs in the foil and fold over sides to seal.
• Place potato packets on the preheated grill, and close lid. Cook 40 minutes, turning occasionally, until tender.

NEW POTATOES IN A GARLIC CREAM SAUCE

Steps:

• How to cook new potatoes:
• Scrub each potato clean with a scouring pad (or the abrasive side of a dish sponge). New potatoes have a very thin skin. You don't have to scrub all of it off, just get at least half of it off.
• Leave bite-sized potatoes whole and cut larger ones in halves or quarters so they are about 1" thick pieces. Place potatoes in a pot and cover with cold water. Bring to a boil, add 1/2 Tbsp salt and boil for 15-20 minutes or until easily pierced with a fork. Drain potatoes.
• In a separate pan, add 1 Tbsp olive oil. Add finely diced onion and saute over medium heat until golden and soft. Add 1 pressed garlic clove and sauté another minute, stirring constantly. Add 3/4 cup heavy whipping cream and 1/2 tsp salt, or add salt to taste, bring to a boil and let simmer an additional 2 minutes. Stir in 1/4 cup chopped fresh dill then remove from heat and pour sauce over potatoes. Toss potatoes in sauce until evenly coated. Cover with lid to keep warm until ready to serve.

CREAMY BABY POTATOES RECIPE

Steps:

• First, lets boil baby potatoes, fill a pot with salted water & bring it to a boil. Add baby gold potatoes. Bring to a gently boil, reduce to medium heat and cook until baby potatoes are soft when pierced with a knife. Carefully drain water, set aside.
• Next, in large skillet preheat 2 tablespoons of olive oil on a medium heat. Add 1 finely chopped garlic clove & saute for 1 minute.
• Add 2 cups of chopped onion and saute for 5 minutes, stirring few times. Next, add 2 cups of grated carrots and saute for 5 more minutes stirring few times.
• After, sprinkle 1 tablespoon of flour over saute onions and stir until combined. Pour in 2 cups of heavy whipping cream, stir continuously and bring it to a gentle boil. Season with salt and pepper to taste.
• Add boiled baby potatoes to the skillet, stir with creamy sauce until combined and heated thru. Garnish with 1/4 cup of finely chopped parsley. Serve with Ribeye Steak on the Stove or Bang Bang Chicken Recipe. Enjoy!

GARLIC CREAMED POTATOES

Steps:

• Preheat oven to 425 degrees.
• In an iron skillet, heat cream and milk to simmer.
• In the meantime, peel the potatoes and slice them into 1/8 inch discs. DO NOT wash them.
• Wipe them with a damp towel.
• Add them to the skillet with the garlic, salt and pepper to taste.
• Return to simmer on stovetop.
• Place in the oven and bake for 45 minutes or until brown crusts forms.

ROASTED GARLIC TWICE-BAKED POTATOES

Steps:

• Heat oven to 400 degrees F.
• Cut thin slice off top of garlic head to expose cloves; discard top. Place garlic head on square sheet of foil; drizzle with oil. Wrap garlic loosely with foil. Prick potatoes in several places with fork. Bake potatoes and garlic 1 hour.
• Reduce oven temperature to 350 degrees F. Cut small slice off both ends of each potato. Cut potatoes crosswise in half. Scoop out centers, leaving 1/8-inch-thick shells. Place potato flesh in medium bowl; mash. Squeeze garlic out of papery shell into bowl with potatoes. Add sour cream, three-fourths of the VELVEETA and the Parmesan cheese; beat until fluffy. Spoon evenly into shells, mounding filling as necessary to use all the filling; place in shallow baking dish.
• Bake 30 min.; top with remaining VELVEETA. Bake an additional 5 min. or until VELVEETA is melted. Sprinkle with bacon.

GARLIC AND HERB STUFFED BAKED POTATOES

Steps:

• Preheat oven to 425°F.
• Prick potatoes and bake about an hour or until tender.
• Let cool until they can be handled.
• Cut 1/3 off the top of the potato, horizontally.
• Scoop put cooked potato leaving 1/4 inch thick shell.
• Mash scooped potatoes with milk, butter, salt and pepper.
• Stir in garlic and herb cheese.
• Spoon mashed potatoes back into the shells.
• Sprinkle with paprika.
• Place on an ungreased cookie sheet.
• Bake at 375°F for about 30 minutes or until hot and lightly browned.

BAKED STUFFED POTATOES WITH ROASTED GARLIC

Steps:

• Preheat oven to 400 degrees. Place garlic on parchment-lined foil. Season with salt and pepper, generously drizzle with oil, and wrap. Roast until fragrant and soft, about 1 hour. Leave oven on.
• Cover potatoes with salted water by 2 inches in a medium saucepan. Bring to a boil, and cook until fork tender, about 20 minutes. Drain, and return to hot pan. Let stand for 5 minutes to dry.
• Halve potatoes crosswise. Trim (and reserve) rounded ends of each half slightly, so potatoes sit flat with cut sides up. Scoop out flesh using a melon baller, leaving a thin layer on bottom and sides, and transfer to a bowl. Peel reserved ends; add to bowl. Stir in oil, sour cream, and thyme. Squeeze garlic cloves from skins into potato mixture. Mash until smooth. Season with salt and pepper.
• Lightly brush a baking sheet with oil. Fill each potato half with about 1 1/4 teaspoons potato mixture, mounding slightly. Place potatoes 1 inch apart on sheet, and lightly drizzle with oil. Bake until golden brown, 25 to 30 minutes.
• Bring to room temperature, and bake just before serving.

STUFFED BAKED POTATOES

Steps:

• Preheat oven to 425 degrees. Wash potatoes and poke 2 or 3 vent holes in each with a fork. Bake potatoes in oven until done, about 1 hour. (Poke with a fork and if fork goes in easily they are done). Remove potatoes from oven and allow to cool for 10 minutes. Slice potatoes in 1/2 lengthwise and scoop pulp into mixing bowl being careful not to break skin. Mash potatoes with butter, cheese, milk, and chives. Taste-test and adjust seasoning if necessary with salt and pepper. Spoon mashed potatoes back into skins and place in a 9 by 13-inch dish. Return to oven and heat thoroughly.