CREAMY MASHED POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h15m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until the potatoes are cooked through, 30 to 35 minutes. (When they're cooked through a fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.)
- Preheat the oven to 350 degrees F.
- Drain the potatoes thoroughly in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in all the other ingredients.
- Turn off the heat and add the butter, cream cheese and about 1/2 cup of half-and-half. Mash, mash, mash! Next, add about 1/2 teaspoon seasoning salt and 1/2 teaspoon black pepper. Stir well, and then taste and add more half-and-half, seasoning salt and pepper if needed.
- Transfer the potatoes to a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place in the oven until the butter is melted and the potatoes are warmed through.
SLOW COOKER SWEET POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Toss the sweet potatoes with the cornstarch in a bowl to coat well. Add the mixture to a slow cooker and dot with the butter. Sprinkle over the brown sugar, pumpkin pie spice and cayenne. Pour in the vanilla, orange juice and 1/4 cup water. Season with salt. Place the lid on the slow cooker and cook on low, stirring once or twice, until the potatoes are tender, about 3 hours.
- Toss the potatoes once more and transfer to a serving dish. Sprinkle with the walnuts and parsley and serve.
PIONEER WOMAN'S CRASH POTATOES
With out a doubt one of the biggest hits with my family and friends. Found it on the website of the pioneer woman courtesy of pinterest. The only thing I did differently was to add some chopped garlic into the olive oil I dribbled on top. One other time I used chopped chives no rosemary. Can't wait to try it sprinkled with...
Provided by Deb Lund
Categories Potatoes
Time 1h
Number Of Ingredients 5
Steps:
- 1. Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
- 2. On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
- 3. With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
- 4. Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
- 5. Bake in a 450 degree oven for 20-25 minutes until golden brown.
PIONEER POINT POTATOES
This is a wonderful potato dish that can be served anytime of the day. It is a family favorite of ours and has been made for many gatherings. About 10 hours of prep work, including overnight refridgeration.
Provided by dayla
Categories Potato
Time 10h45m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Mix potatoes, sour cream, green onions, 1 1/2 cups cheese and salt and pepper.
- Spread in large baking pan and top with remaining cheese.
- Cover and refridgerate overnight.
- To cook, uncover and bake in a 350 degree oven until top is melted and starting to brown.
Nutrition Facts : Calories 218.3, Fat 18, SaturatedFat 11.2, Cholesterol 41.9, Sodium 355.7, Carbohydrate 6.5, Fiber 0.6, Sugar 0.6, Protein 8.6
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