Sherried Cream Potatoes Recipes

SHERRY POTATOES

Steps:

• Preheat oven to 375°F
• Prepare potato slices in baking dish: Arrange potato slices in layers in a gratin pan or baking pan, sprinkling salt and pepper over each layer. Pour sherry over the potatoes. Pour the melted butter over the potatoes. Make sure the potatoes are well coated.
• Bake: Bake at 375°F uncovered for 30-40 minutes or until potatoes are cooked, but not mushy, and they are slightly browned on top. Remove from oven, sprinkle with chopped fresh parsley to serve.

CREAMED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in another saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain potatoes and place in a large serving bowl. Add cream sauce; toss gently to coat. Sprinkle with paprika and parsley.

CREAMY POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a small pot, heat the soup, butter or margarine and sour cream over low heat.
• Combine potatoes, green onion and 1 cup cheese into a large mixing bowl. Mix in the heated soup mixture. Season with salt and pepper. Pour into a 9x13 inch dish. Sprinkle one cup of cheese over the top of the casserole.
• Bake 30 to 45 minutes. Serve warm.

DILLED CREAMED POTATOES

Steps:

• Place the potatoes in a large pot with enough water to cover. Bring to a boil, and cook 15 minutes, or until tender.
• Heat the olive oil in a skillet over medium heat, and cook the onion and garlic until tender.
• Drain potatoes, and return to the pot. Pour in the cream, and mix in the onion, garlic, and dill. Bring to a boil, reduce heat to low, and simmer 20 minutes, stirring occasionally, until thickened. Season with salt and pepper.

SHERRIED MUSHROOM BAKED POTATOES

Steps:

• Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Place in a foil-lined 15x10x1-in. baking pan; bake 1 hour or until tender., Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, onion and garlic; cook and stir until tender. Stir in sherry. Bring to a boil. Reduce heat; simmer, uncovered, 14-16 minutes or until liquid is almost evaporated., When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells., In a large bowl, mash pulp with milk, sour cream and chives. Stir in mushroom mixture. Spoon into potato shells. Return to baking pan. Bake 25-30 minutes or until heated through.

SMASHED POTATOES AND CREAM CHEESE

Steps:

• Boil potatoes until tender, 15 minutes. While the water boils and when the potatoes are cooking, you can be working on the meatloaf recipe.
• When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit. Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Then add chives and scallions and season with salt and pepper, to your taste.

BAKED POTATOES WITH CHEDDAR SOUR CREAM

Steps:

• In a small bowl, stir together sour cream and cheese; season with salt and pepper. Set aside.
• Preheat oven to 350 degrees. On a large rimmed baking sheet, rub potatoes with oil. Bake on upper rack until tender, about 65 minutes.
• To serve, cut a deep cross in each potato; push ends together to open. Season with salt and pepper; top with sour-cream mixture, and if desired, scallions.

SHERRIED SWEET POTATOES AND APPLES

Steps:

• In a kettle combine the sweet potatoes with enough cold water to cover them by 1 inch and boil them for 35 minutes, or until they are just tender. Drain the sweet potatoes and let them cool until they can be handled. The sweet potatoes may be prepared in advance up to this point and kept chilled overnight. Peel the sweet potatoes, cut them lengthwise into sixths, and cut the lengths crosswise into 1/2-inch pieces. Peel, core, and cut the apples lengthwise into sixths and cut the wedges crosswise into 1/2-inch pieces. In a large heavy skillet cook the apples in the butter over moderate heat, stirring, for 3 minutes, or until they are softened. Stir in the lemon juice, the brown sugar, the cinnamon, and the Sherry, bring the liquid to a boil, and simmer the apples for 3 minutes. Add the sweet potatoes and cook the mixture, stirring gently and trying not to break up the sweet potatoes, for 2 minutes, until it is combined well and heated through. Transfer the mixture to a heated serving dish.

SHERRIED CREAM POTATOES

Steps:

• Preheat oven to 400 degrees.
• Sweat carrot, onion and celery in butter. (Sweat vegetables by cooking in a covered pan over low heat until soft but not browned.).
• Stir in flour; cook 2 minutes. Add sherry, sugar, nutmeg, half-and-half, salt and pepper; simmer 10 minutes, or until raw-flour taste is gone.
• Slice potatoes and layer in a 9-by-9-inch pan. Pour sherry cream sauce over potatoes. Top with sliced cheese. Bake 20 minutes, or until bubbly and cheese is melted.
• *Clarified butter is best, but you may substitute 1 tablespoon vegetable oil plus 1 tablespoon melted butter. To clarify: melt unsalted butter slowly to evaporate most of the water and separate milk solids (which sink to the bottom of pan). Skim foam from top, and pour off clear (clarified butter) leaving milk solids in pan.
• Source: Adam's Mountain Caf.
• Nutrition data, per square: Calories 611 (21 percent from fat); fat 14.5 g (sat 8.6 g, mono 5.2 g, poly .3 g); protein 25 g; carbohydrates 95 g; fiber 7.6 g; cholesterol 41 mg; sodium 781 mg; calcium 543 mg.