THE CREAMIEST, BUTTERIEST, TASTIEST MASHED POTATOES EVER
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 1h30m
Yield 8 portions
Number Of Ingredients 10
Steps:
- For the mashed potatoes: Add the potatoes and 1 tablespoon salt to a large saucepan and cover with water. Bring to a boil and cook over medium-high heat until fork-tender, about 15 minutes. Drain the potatoes and set aside to dry.
- Whip together the cream cheese and butter in a large bowl with a hand mixer on medium speed until thoroughly blended, about 2 minutes. Add the still-warm potatoes alternating with the half-and-half. Whip until blended. Add in the pepper and garlic and season with salt to taste.
- Grease a 9-by-14-inch glass baking dish with butter and pour the potato mixture into it. Bake right away, or cover and refrigerate for up to 2 days.
- When ready to bake and serve, preheat the oven to 350 degrees F.
- For the topping: Pour the melted butter over the potato mixture and bake until bubbly and slightly golden, about 45 minutes. Garnish with the chives and parsley. The potatoes can be kept warm in a 200-degree oven or tented with foil until ready to serve, up to 2 hours.
MOM'S MASHED POTATOES A LA KING
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Add the potatoes, celery root and 1 tablespoon salt to a large saucepan and cover with water. Bring to a boil and cook over medium-high heat until fork tender, about 15 minutes. Drain the potatoes and celery root.
- Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan.
- Whip together the cream cheese and softened butter in a large bowl with a hand mixer on medium speed until thoroughly blended, about 2 minutes. Add the hot potatoes and celery root slowly, alternating with the half-and-half. Whip until blended. Sprinkle with salt and stir in the horseradish, garlic powder and white pepper.
- Pour the potato mixture into the prepared baking pan. Pour the melted butter over the potato mixture. Bake until bubbly and slightly brown, about 45 minutes. Garnish with the chives.
MY MOM'S GOOD OLD POTATO SALAD
I have enjoyed this recipe for years, and now so do my children. The secret to this recipe is the sweet pickles. You can also trade the mayo for salad dressing.
Provided by Andrea Parker
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 2h25m
Yield 8
Number Of Ingredients 5
Steps:
- Place the potatoes in a large pan of water and boil over medium-low heat until tender, about 12 minutes. Drain the potatoes, and place in the refrigerator to cool.
- Place the eggs in a saucepan of cold water over medium heat, and bring to a full boil. Turn off the heat, cover the pan, and allow the eggs to sit in the hot water for about 15 minutes. Cool the eggs thoroughly under cold running water and shell them. Chop the cooled eggs and place them in a large salad bowl.
- Stir the onion, sweet pickles, and mayonnaise into the eggs, and let the mixture chill in the refrigerator at least l/2 hour to blend the flavors. Mix in the chilled chopped potatoes, and refrigerate for at least 1/2 hour. Serve cold.
Nutrition Facts : Calories 787.7 calories, Carbohydrate 71.5 g, Cholesterol 253.4 mg, Fat 50.5 g, Fiber 7.4 g, Protein 14.8 g, SaturatedFat 8.6 g, Sodium 806.4 mg, Sugar 19.6 g
MOM'S SCALLOPED POTATOES
This is the way my mother always made her scalloped potatoes. The measurements are taken from other recipes because she always just winged it, but the method is the same. The key is to heat the milk first!
Provided by Jane Boswell-Purdy
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.
- Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.
- Bake in preheated oven until potatoes are tender, 45 to 60 minutes.
Nutrition Facts : Calories 396.1 calories, Carbohydrate 55 g, Cholesterol 42.7 mg, Fat 15.8 g, Fiber 5.5 g, Protein 9.9 g, SaturatedFat 9.7 g, Sodium 170.7 mg, Sugar 7.7 g
MOM'S FAMOUS HALF-SHELL POTATOES
My mother's simple recipe for twice-baked potatoes. I've experimented using sour cream in the filling and cooked crumbled bacon, slivered green onions and even crab or baby shrimp for topping before baking -- but I still like her original recipe best.
Provided by The Spice Guru
Categories Potato
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- PREHEAT oven to 400°F with rack in the center position.
- WASH the freshest smooth-skinned blemish-free russet potatoes; PIERCE each potato evenly 4 times using a fork; COAT each potato with vegetable oil; SPRINKLE each potato lightly with kosher salt; WRAP each potato with aluminum foil.
- PLACE potatoes on center rack in oven; BAKE potatoes for 1 hour.
- REMOVE potatoes from oven; ALLOW to cool just slightly; LOWER oven temperature to 350°F.
- REMOVE foil from one potato at a time with one oven mitt; CUT potato lengthwise on a cutting board with a serrated knife across the flattest, widest surface; HOLD hot potato in oven mitt; SCOOP put out potato pulp carefully from each half into a large bowl, leaving enough skin and pulp in each shell to support filling; PLACE each shell cut-side up on a cookie sheet; REPEAT same process with remaining potatoes, working quickly and carefully while potatoes are still warm.
- WHIP potato pulp well using a potato masher or fork; ADD 2 tablespoons softened butter, 2 tablespoons real mayonnaise, 1/3 cup whole milk, kosher salt and finely ground pepper to taste (more milk may be added for potatoes to remain stiff yet fluffy; ADJUST seasoning if needed; STIR in 1/2 cup shredded sharp cheddar cheese; FOLD in chopped onion last, just until combined.
- FILL each potato shell on the baking sheet evenly until all of the potato mixture is used; TOP each potato with sharp cheddar cheese, divided evenly between potatoes; SPRINKLE potatoes lightly with paprika (smoked paprika is good); potatoes may be covered and refrigerated up to 24 hours before baking.
- BAKE potatoes on the center rack in oven, for 15 minutes.
- COOL baked potatoes for 3-5 minutes.
- SERVE and enjoy!
Nutrition Facts : Calories 378.4, Fat 18.6, SaturatedFat 10.9, Cholesterol 52.4, Sodium 321.3, Carbohydrate 39.8, Fiber 4.7, Sugar 3, Protein 14.2
MOM'S FAMOUS FARTY POTATOES
My family loves these. My whole family always asks for them when we come over. We call them farty potatoes because they tend to make you very gassy.
Provided by Chef H
Categories < 4 Hours
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- in a large bowl, mix together ingredients.
- Pour mixture into a nine by thirteen inch pan.
- Mix topping and pour evenly over potatoes
- Bake at 350 degrees for 1 hour and 15 minutes.
Nutrition Facts : Calories 823.2, Fat 66.6, SaturatedFat 37.7, Cholesterol 135.9, Sodium 1162.7, Carbohydrate 46.9, Fiber 2.7, Sugar 3.9, Protein 14.8
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