Pioneer Womans Creamy Herbed Potatoes Recipes

CREAMY ROSEMARY POTATOES

Steps:

• Preheat the oven to 350 degrees F. Rub the bottom of a 9-by-13-inch baking dish with softened butter.
• Using a mandoline or a very sharp knife, slice the potatoes very thinly. They'll cook better that way. Place the potatoes in the baking dish and sprinkle with 1/2 teaspoon salt and some pepper.
• In a large skillet over medium-low heat, melt the butter. Add the garlic and onions and cook until translucent, stirring occasionally, about 4 minutes. Cut the bar of cream cheese in half and add the halves to the skillet, stirring constantly. Continue stirring until the mixture is smooth and combined, about 3 minutes. Pour in the half-and-half and stir to combine. Mix in 1/2 teaspoon salt and some pepper. Taste and adjust the seasonings as necessary. Do not undersalt! Add the rosemary and green onions and stir to combine. Finally, mix in 1/2 cup of the grated Parmesan.
• Pour the cream cheese mixture over the top of the potatoes. Scrape out the skillet to get every last drop. Sprinkle the remaining 1/2 cup grated Parmesan generously over the top and bake until golden brown and bubbly, at least 1 hour. Let stand for 10 minutes before serving.

PIONEER WOMAN'S CREAMY HERBED POTATOES

Steps:

• Preheat oven to 350 degrees.
• Slice potatoes very thinly.
• Add butter to a large skillet over medium low heat, When melted, add diced onion. Cook for 3 minutes, stirring occasionally.
• Add cream cheese to the pan and stir to melt.
• Pour in cream and milk, stirring to combine.
• Season with plenty of salt and pepper, then add chopped herbs.
• Place potatoes in a buttered baking dish. Pour contents of skillet over the top.
• Top with Parmesan cheese and bake for 45 minutes, or until bubbly. Allow potatoes to sit 15 minutes before serving.

PIONEER WOMAN'S CREAMY HERBED POTATOES

Steps:

• Preheat oven to 350 degrees F. Slice potatoes very thinly.
• Add butter to a large skillet over medium low heat, When melted, add diced onion. Cook for 3 minutes, stirring occasionally. Add cream cheese to the pan and stir to melt. Pour in cream and milk, stirring to combine. Season with plenty of salt and pepper, then add chopped herbs.
• Place potatoes in a buttered baking dish. Pour contents of skillet over the top. Top with parmesan cheese.
• Bake for 45 minutes, or until bubbly. Allow potatoes to sit 15 minutes before serving.

PIONEER WOMAN'S FLUFFY NEW POTATOES

Steps:

• Preheat over to 400 degrees Fahrenheit.
• Rinse and dry the potatoes; place potatoes on a baking sheet.
• Drizzle the olive oil over the potatoes and massage to coat. And don't get too attached- you know how this will end.
• Bake for 35 to 40 minutes, or until the potatoes are tender.
• Set aside for 15 minutes.
• Place the sour cream, cream cheese, Monterey Jack cheese, chives, pressed garlic, salt and pepper in a mixing bowl.
• Cut each potato in half lengthwise.
• With a spoon or melon baller, scoop out inside of the potatoes, leaving a very thin rim of potato inside the skin.
• Add the potato pulp to the mixing bowl with the other ingredients.
• Using a potato masher or fork, gently mash the ingredients together until fluffy and smooth.
• Taste and adjust the seasoning; be sure to salt it adequately.
• Spoon the mixture back into the potato shells.
• At this point, you can flash freeze the potatoes if you want:
• Stick the pan in the freezer, uncovered, and allow them to harden on the outside for about 20 minutes or so then simply throw them into a couple of large Ziploc bags, seal tightly, and freeze until you need them.
• When you're ready, bake the potatoes in a 375 degree Fahrenheit oven until thoroughly warmed through.
• The potatoes will soften, "melt", and fill the potato shells as they bake. Yummmmmm.