Makeover Patrician Potatoes Recipes

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PATRICIAN POTATOES



Patrician Potatoes image

I've served this fantastic side dish for years. It's a favorite for holidays. I get so many requests for it.-Kathy Fleming, Lisle, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 12 servings.

Number Of Ingredients 8

5 pounds medium potatoes, peeled and quartered
1/4 cup butter, melted
1 package (8 ounces) cream cheese, softened
1 cup sour cream
2 teaspoons salt
2 teaspoons minced chives
1/2 cup shredded Parmesan cheese
1 teaspoon paprika

Steps:

  • Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender., Drain potatoes and place in a large bowl; mash with butter. In a small bowl, beat the cream cheese, sour cream and salt until light and fluffy; add to potatoes. Stir in chives. , Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese and paprika. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Nutrition Facts :

PARMESAN MASHED POTATOES



Parmesan Mashed Potatoes image

Provided by Ellie Krieger

Categories     side-dish

Time 30m

Yield 8 (3/4 cup) servings

Number Of Ingredients 6

2 pounds Yukon gold potatoes (about 5 cups), diced unpeeled
1/2 cup low-fat buttermilk
1/2 cup skim milk
4 tablespoons grated Parmesan
Salt
1 tablespoon unsalted butter

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat and cook until tender, about 10 minutes.
  • While potatoes are cooking place buttermilk and milk into a small saucepan and cook over a very low heat until just warm. Be careful not to boil or milk will curdle.
  • Drain the potatoes, add the warmed milk and mash together to desired consistency. Stir in cheese and salt. Top with the butter and let it melt.

CREAMY GARLIC MASHED POTATOES



Creamy Garlic Mashed Potatoes image

This recipe is courtesy of chef Emeril Lagasse.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 6

4 tablespoons unsalted butter
2 cloves garlic, smashed
1 1/2 pounds russet potatoes, peeled and cut into large chunks
1 1/4 teaspoons coarse salt
1/2 cup heavy cream
1/4 teaspoon ground white pepper

Steps:

  • In a medium saucepan, melt butter over medium-low heat. Add garlic and cook, stirring occasionally, until garlic caramelizes, 6 to 7 minutes. Remove from heat; let cool slightly.
  • Chop garlic and return to saucepan. Add cream and warm over medium heat.
  • Meanwhile, in a medium saucepan, combine potatoes and 1 teaspoon salt. Add just enough water to cover. Bring to a boil over high heat and cook until potatoes are easily pierced with a fork, about 12 minutes. Remove from heat and drain. Return potatoes to saucepan and cook, over medium heat, mashing with a heavy whisk, about 1 minute. Add garlic-cream mixture and continue mashing until smooth. Season with remaining 1/4 teaspoon salt and white pepper; mix well. Keep warm until ready to serve.

WOLFERMANS PATRICIAN POTATOES RECIPE - (5/5)



Wolfermans Patrician Potatoes Recipe - (5/5) image

Provided by á-98782

Number Of Ingredients 6

4 cups freshly mashed potatoes (6 med. sized}
1 1/2 c. cottage cheese (drain)
1 1/2 c. ricotta cheese
3/4 c. sour cream
1 1/2 T. finely grated onion
2 1/2 t. salt 1/8 t. white pepper

Steps:

  • Cook potatoes..add no milk or butter. Add ingred. and mix. Spoon into buttered shallow bowl. Add melted butter on top and sprinkle with almonds. place under broiler . Freezes well.

THE ULTIMATE MAKEOVER: POTATO DAUPHINOISE



The ultimate makeover: potato dauphinoise image

Crème fraîche, stock and semi-skimmed milk replace traditional ingredients to make this the healthiest dauphinoise yet

Provided by Angela Nilsen

Categories     Dinner, Side dish

Time 2h

Number Of Ingredients 12

1 tsp olive oil
150ml semi-skimmed milk
1 plump garlic clove, peeled and halved
4 thyme sprigs, plus extra for sprinkling
1 bay leaf
1 shallot, roughly chopped
good pinch freshly grated nutmeg
1kg waxy potatoes (try Desirée)
140g full-fat crème fraîche
75ml vegetable stock (Marigold bouillon)
1 tsp thyme leaves
25g gruyère or vegetarian alternative, grated

Steps:

  • Heat the oven to 160C/140C fan/gas 3. Brush the oil over the bottom and sides of a 25 x 19 x 5cm ovenproof dish. Put the milk, garlic, 4 thyme sprigs, bay leaf and shallot into a saucepan. Bring just to the boil, then remove from the heat and add the nutmeg and a little pepper. Set aside to infuse.
  • Peel then slice the potatoes very thinly. Pat them dry. Layer half the slices in the dish, overlapping slightly, then season.
  • Strain the infused milk into a jug. Put the crème fraîche into a bowl, then gradually pour in the milk, whisking until smooth. Add the stock and thyme leaves. Return this liquid to the jug, then pour half of it over the potatoes in the dish. Layer up the rest of the potatoes, then add remaining liquid, the cheese and a grind of pepper. Sit the dish on a baking sheet and bake for 1¼-1½ hrs until golden and tender - test by inserting a sharp knife through the potatoes. Stand for 5 mins before serving, sprinkled with thyme sprigs.

Nutrition Facts : Calories 232 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium

TWICE-BAKED POTATOES MAKEOVER



Twice-Baked Potatoes Makeover image

Twice-Baked Potatoes get a Healthy Living makeover-yet still keep their delicious flavor and texture with reduced fat sour cream and Dijon mustard.

Provided by My Food and Family

Categories     Home

Time 2h5m

Yield 6 servings

Number Of Ingredients 7

3 large baking potatoes (2-1/4 lb.)
1/2 cup fat-free reduced-sodium chicken broth
1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided
3 green onions, thinly sliced
1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 tsp. GREY POUPON Dijon Mustard
1/4 tsp. paprika

Steps:

  • Heat oven to 400ºF.
  • Pierce potatoes in several places with tip of sharp knife. Bake 1 to 1-1/4 hours or until tender. Cool 10 min. Cut potatoes lengthwise in half; scoop out centers into medium bowl, leaving 1/4-inch-thick shells.
  • Add broth, 1/2 cup cheese, onions, sour cream and mustard to potato pulp; beat with mixer until blended. Spoon into potato shells; top with remaining cheese and paprika.
  • Bake 20 min. or until heated through.

Nutrition Facts : Calories 210, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 9 g

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