Yumm Potato Recipes

YUMMY POTATO SALAD

Steps:

• Heat salted water to boiling; add potaotes.
• Cover and heat to boiling; reduce heat.
• Cook until tender; drain.
• Cool slightly and then cut into cubes.
• Mix mayonnaise, vinegar, mustard, salt and pepper together in a large bowl.
• Add veggies, potatoes and eggs; toss.
• Cover and refridgerate at least 4 hours to blend flavors.
• **Isometimes vary my mustard- creole flavor, ceasar flavor, dijon, etc for a different taste!

YUMM POTATO

Steps:

• mash the potatoes.
• mix all ingredients except for the butter.
• shape into small spheres and flatten at the centre. (they should be roughly 1 inch in diameter and half and inch in thickness).
• heat a griddle or tava on the stove.
• place the potato rounds on them and bast with butter, roasting them on both sides till they brown.
• serve hot with chopped onions and ketchup.
• variations: you can add peas and onions to the mashed potatoes prior to shaping them.
• adding breadcrumbs, or conflour, or flour, or rice flour will make it easier for you to shape them and roast them.
• the spicier indian version is known as aloo tikki.
• can also be served between a sandwich or with curries.

YUMMY POTATO SKINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Scrub potato skins, and pat dry. Place them in a medium bowl, and pour salad dressing over. Toss to coat. Spread the potato skins out in a thin layer on a baking sheet.
• Bake for 20 minutes in the preheated oven, until crisp and golden.

ULTIMATE MASHED POTATOES RECIPE BY TASTY

Steps:

• On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to avoid discoloration.
• Cut the potatoes into 1-inch (2 cm) cubes.
• Add the potatoes to a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer for 12 minutes.
• In a small saucepan, bring the milk, heavy cream, and garlic to a simmer over low heat.
• Remove the pot from the heat and strain the cream through a fine mesh sieve.
• Drain the potatoes in a colander and transfer back to the pot.
• Mash the potatoes with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
• Add the cubed cold butter and salt. Stir to combine.
• Gradually add the cream mixture to the potatoes, little by little, until fully incorporated.
• Top with freshly ground black pepper and sprinkle with chives and serve.
• Enjoy!