Powderhorn Potatoes Recipes

HASSELBACK POTATOES

Hasselback Potatoes image

Find out how to make Ree Drummond's crisp and buttery Hasselback Potatoes from Food Network.

Provided by Ree Drummond : Food Network

Categories side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 5

Ingredients

8 tablespoons (1 stick) butter, softened
1/2 cup extra-virgin olive oil
1/3 cup finely chopped chives
Kosher salt and freshly ground black pepper
6 medium russet potatoes, scrubbed

Steps:

Preheat the oven to 450 degrees F.
Stir together the butter, olive oil, chives and some salt and pepper in a small bowl.
Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.
Put the potatoes on a baking sheet and brush on the butter mixture, making sure to get in between all the slices. Bake until tender and crisp, 55 to 60 minutes.

POWDERHORN POTATOES

Powderhorn Potatoes image

From another of my favorite junior league cookbooks, "Creme de Colorado", a great addition to holiday meals, or alongside a thick steak. If you don't have time to bake the potatoes and cool overnight, then boil potatoes with skins left on and cool in fridge. For a slightly "powdery" texture, use Idaho potatoes, for a more creamy one, use Yukon Gold.

Provided by rochsann

Categories < 4 Hours

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

3 1/2-4 lbs baking potatoes
1/2 cup butter, melted
2 1/2 cups shredded cheddar cheese
2 cups sour cream
2 tablespoons green onion tops or 2 tablespoons chives
salt and pepper
1/4 teaspoon paprika, to sprinkle on top

Steps:

Bake potatoes in jackets at 400 degrees for 40 minutes or until slightly firm.
Cool overnight or few hours in fridge.
Peel and grate potatoes.
Heat two cups of cheese and the butter over low heat until barely melted, stirring constantly.
Remove from heat.
Stir in sour cream, onion, salt and pepper.
Fold into potatoes.
Pour mixture into lightly-greased 2 1/2 quart casserole, and sprinkle 1/2 cup of cheese on top and paprika.
Bake at 350 degrees for 30 to 40 minutes until lightly browned.

Nutrition Facts : Calories 540.6, Fat 35.5, SaturatedFat 22.3, Cholesterol 92.9, Sodium 339.7, Carbohydrate 43, Fiber 3.6, Sugar 2, Protein 14.5

POWDERHORN POTATOES RECIPE

Powderhorn Potatoes Recipe image

Provided by OLLY

Number Of Ingredients 7

Ingredients

10 med potatoes or 1 large bag frozen
hash browns
8 oz shredded cheddar cheese
1/2 c melted butter
2 T chopped green onions
2 C sour cream
Salt & Pepper

Steps:

350 Potatoes: Bake & cool overnight. Grate. Hash brown; microwave until soft. Mix potatoes with remaining ingredients. Put into greased casserole. Bake for 30-40 minutes. Optional; diced green chiles.

LONGHORN STEAKHOUSE MASHED POTATOES

Longhorn Steakhouse Mashed Potatoes image

Skip going out and make Longhorn's mashed potatoes at home!

Provided by Katie Clark

Categories Copycat

Time 45m

Number Of Ingredients 8

Ingredients

3 lbs russet potatoes
1 cup heavy cream
1/3 cup sour cream
1/2 cup softened butter
1 Tablespoon minced garlic
Pepper (to taste)
Salt (to taste)
Extra Melted butter

Steps:

Peel and cook potatoes until soft with preferred method. I personally used my Instant Pot using this Instant Pot Mashed potato recipe (I just stopped after I drained the water, as this recipe is different). I peel the potatoes and quarter them, cover with water (or you can just do two cups) and cook on manual high for 7 minutes.
If you cook in a pot, bring the water to a boil, add potatoes, and then bring down to a simmer. Cook for about 20-25 minutes, or until a fork goes through easily.
Drain excess water. Set aside one potato in a bowl.
Mix together the softened butter with the minced garlic.
Add the heavy cream, butter, and sour cream to the potatoes and mix until pureed with a hand mixer. You may have to add more heavy cream to get them REALLY smooth.
With the potato you set aside, mash coarsely.

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Bake potatoes at 400 degrees for 40 minutes or until slightly firm. Do not forget to prick potatoes before baking so that you do not lose any tasty potato pulp to the walls of the oven, to say nothing of the messy clean-up you would have to do! Cool overnight.
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Mix together melted butter, cheese, onion, sour cream, salt and pepper to taste. Stir into potatoes. Pour mixture into lightly greased 2 1/2 quart casserole and bake at 350 degrees for 40 minutes or until lightly browned.
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