Big Daddy Potato Dish Recipes

Steps:

• Heat deep-fryer with peanut oil to 350 degrees F.
• Fry potatoes in a deep-fryer until golden brown and tender. Approximately 6 minutes. Toss with your choice of seasoning.
• Combine all the ingredients in a small bowl and set aside.
• Combine all the ingredients in a small bowl and set aside.
• Combine all the ingredients in a small bowl and set aside.

Steps:

• Preheat oven to 350 degrees F.
• In a large sauce pot over medium-high heat, add butter. Stir in the flour until pasty. Add milk; stir to remove lumps and let cook for 6 minutes until it gets thick. Lower heat and add the cheese, bouillon, nutmeg and black pepper. Whisk until well combined and sauce thickens, approximately 4 minutes. Remove from heat.
• In a bowl, combine butter, panko and smoky paprika. Stir well.
• Place potatoes into a casserole dish. Pour cheese over potatoes and sprinkle au gratin on top. Wrap with foil and bake in oven for 35 to 45 minutes. Remove foil and cook for 10 minutes uncovered. Allow to sit for 10 minutes.

Steps:

• 1. Peel and slice the potatoes, carrots and onions.
• 2. Brown hamburger and drain.
• 3. In a casserole dish layer paotatoes, carrots, onions and hamburger. Repeat until there is no more left ending with hamburger on top.
• 4. Add can of cream of mushroom soup with a soup can of milk and pour over top.
• 5. Bake at 375 for 1 hour.

Steps:

• Preheat the oven to 375 degrees F.
• Put the pre-made mini shells inside a greased 24-count mini muffin pan.
• In a large bowl add the yams, cream cheese, eggs, vanilla, cinnamon, allspice, brown sugar and caramel sauce.
• Beat with a hand-held electric mixer until well combined.
• Dollop 2 to 3 tablespoons of the pie mixture into each shell.
• Bake until the custard sets, about 25 minutes.
• Remove from the oven and set aside to cool.
• For the Whipped Cinnamon Cream Cheese:.
• Add the cream cheese, cream, sugar and cinnamon to a large bowl.
• Using a hand-held electric mixer, beat the cream cheese mixture until you reach a frosting consistency.
• Transfer the mixture to a disposable pastry bag with a star tip.
• Pipe a small amount of whipped cream cheese on each mini sweet potato pie.
• Arrange on a serving platter and serve.

Steps:

• Wash red potatoes well, as you will leave the skin on. Quarter the potatoes and cover with water. Boil until fork tender. Drain the water, and place potatoes back into pan.
• In a saucepan, heat heavy cream, butter and garlic. Bring to a light simmer then turn off the heat and add to the potatoes.
• Mash potatoes, and add salt & pepper to taste.
• Add the cheese and mix.