Showing posts with label Potatoes. Show all posts
Showing posts with label Potatoes. Show all posts

Wednesday, August 7, 2013

Potato Bites with Sea Salt N Parsley Recipe

shamrock-patricks-potato-cherylstyle

potato bites with sea salt & parsley recipe

what you’ll need

  • several small or Yukon gold or red potatoes
  • canola or vegetable oil
  • flat leaf parsley
  • salt and pepper

let’s do it

  • wash your unpeeled potatoes
  • place potatoes in saucepan covered by 1″ of water
  • bring to boil, then reduce heat to simmer
  • cook until potatoes are tender (a toothpick can go all the way through)
  • drain potatoes and allow to cool enough to handle
  • cut potatoes in half (or into thick slices)
  • preheat frying pan over medium to medium high heat
  • pat dry and press parsley sprig top onto 1 side of each potato
  • add just enough oil to coast the bottom of the pan
  • cook the bottom side first until it starts to brown, then flip and finish on the parsley slide until golden brown
  • season with salt and pepper and serve immediately

Tuesday, August 6, 2013

Loaded Mashed Potatoes

Photo: Yum! Loaded Mashed Potatoes! 

Recipe: http://www.food.com/recipe/loaded-mashed-potatoes-127039

Total Time: 1 hour
Prep Time: 20 minutes
Cook Time: 40 minutes



6 cups prepared mashed potatoes
1/2 cup milk
1 (8 ounce) package cream cheese
1 cup sour cream
2 teaspoons parsley flakes
1 teaspoon garlic salt
1 cup shredded cheddar cheese
1/2 lb bacon, cooked and crumbled
Directions:

1
Heat oven to 350°.
2
Mix first six ingredients in mixer on medium speed until smooth and creamy.
3
Spoon into a greased 9x13-inch pan or casserole dish and sprinkle with cheese and bacon.
4
Cover with foil and bake for 30 minutes.

Read more: <a href="http://www.food.com/recipe/loaded-mashed-potatoes-127039?oc=linkback">http://www.food.com/recipe/loaded-mashed-potatoes-127039?oc=linkback</a>

Monday, December 24, 2012

POTATO Cake Irish

GRANNY'S POTATO CAKE  
2 c. white sugar
1 c. butter
1 c. hot mashed Irish potatoes
1/2 c. sweet milk
3 c. flour
4 eggs, well beaten
1 c. chopped walnuts or pecans
1 tsp. melted chocolate
1 tsp. cinnamon, cloves
1 tsp. vanilla
2 tsp. baking powder


Sift flour, cinnamon, cloves, and baking powder. Combine sugar and butter; cream together. Add mashed potatoes, then add the eggs; beat well. Mix in flour mixture and milk; add vanilla and nuts. Bake in 3 layer pans at 350 degrees until toothpick comes out clean.



FROSTING:

1 box powdered sugar
1/2 c. Crisco
2 tbsp. cocoa
4 tsp. coffee
1 tsp. vanilla

Mix in enough cream to make filling soft enough to spread.
 

 

IRISH MASHED POTATOES

ingredients

  • 3 pounds peeled Yukon gold or red potatoes, halved
  • 2 1/2 cups coarsely chopped cabbage
  • 6 garlic cloves, peeled
  • 1 chicken-flavored bouillon cube
  • 1/2 cup (4 ounces) 1/3-less-fat cream cheese
  • 1/4 cup fat-free milk
  • 1/4 cup fat-free sour cream
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Cooking spray

Preparation

  1. Preheat oven to 350°.
  2. Combine first 4 ingredients in a large stockpot; cover with water. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Drain.
  3. Return potato mixture to pan. Add cream cheese and the next 4 ingredients (cream cheese through pepper); mash with a potato masher. Spoon potato mixture into a 1 1/2-quart casserole coated with cooking spray. Cover and bake at 350° for 45 minutes or until thoroughly heated.
  4. Note: This can be made a day ahead; just cool, cover, and refrigerate. Reheat in oven or microwave.
Cooking Light 
NOVEMBER 1999

Potatoes, Instant Mashed

photo credit: SHIMON &  TAMMAR
PHOTO CREDIT: Shimon & Tammar



Secret Shortcut:
Instant mashed potatoes

"Instant mashed potatoes are a great breading for fish and poultry. When combined with seasoning
 and used in place of breadcrumbs, they give an awesome flavor and are an easy, fast, and inexpensive ingredient.
  • 2 egg yolks
  • Salt
  • Pepper
  • 1 cup(s) all-natural dehydrated potato flakes
  • Pinch of fresh thyme leaves, chopped
  • 6 (6-ounce) halibut fillets, skins removed
  • 6 tablespoon(s) pure olive oil
  • Juice of half a lemon