HOW TO MAKE POTATOES ON THE STOVE RECIPES
SKILLET SCALLOPED POTATOES RECIPE: HOW TO MAKE IT
Our garden is a big inspiration when I'm cooking. This recipe turns produce from my husband's potato patch into a side dish we want to eat at every meal. —Lori Daniels, Beverly, West Virginia
Provided by Taste of Home
Categories Side Dishes
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, heat butter over medium heat. Add potatoes and onion; cook and stir 5 minutes., Stir in broth, cream, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until potatoes are tender. Sprinkle with cheese; cook, covered, 2-3 minutes longer or until cheese is melted.
Nutrition Facts : Calories 269 calories, FatContent 16g fat (9g saturated fat), CholesterolContent 52mg cholesterol, SodiumContent 856mg sodium, CarbohydrateContent 21g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 10g protein.
BEST MASHED POTATOES RECIPE - HOW TO MAKE CREAMY MASHED ...
A little half and half makes these creamy mashed potatoes just right. Bonus: You can make this recipe ahead of time and simply warm when ready to serve.
Provided by Ree Drummond
Categories Thanksgiving comfort food dinner side dish snack
Total Time 1 hours 30 minutes
Prep Time 1 hours
Cook Time 30 minutes
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 for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart. Drain the potatoes in a large colander. When the potatoes have finished draining, 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 stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper. Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
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HOW TO MAKE MASHED POTATOES - THE PIONEER WOMAN
I love me some mashed potatoes. You can safely say I’m obsessed with any kind of potatoes, honestly.
From thepioneerwoman.com
Total Time 30 minutes
Category main dish, side dish
From thepioneerwoman.com
Total Time 30 minutes
Category main dish, side dish
- Peel the potatoes, rinse them and cut them into 1- to 2-inch pieces. Add to a large pot and add enough water to cover all of the potatoes. Heavily salt the water. I use about 1 tablespoon salt. Place pot on your stove and turn heat to high. Bring to a boil and boil for 5–10 minutes, until potatoes easily break apart with a fork or a butter knife. Turn off heat. Drain potatoes and return pot to the hot burner (that’s turned off). Leave the pot on the stove for at least 10 minutes, uncovered. Add butter and mix with a wooden spoon or rubber spatula so the butter is evenly distributed. Mash the potatoes to desired consistency. Add sour cream and mix together. Add heavy cream or milk and mix together. Add more if you like creamier potatoes. Add salt and pepper to taste. Add an extra pat of butter on top before serving. Serve immediately or store in the refrigerator and reheat to serve.
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Julia Moskin shows you how to master the potato in all forms.
From cooking.nytimes.com
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- A kitchen stocked with baking potatoes is a kitchen that can produce dinner on demand. Properly done and lavishly garnished, baked potatoes are a satisfying meal in themselves. Heat the oven to 450 degrees. Rub whole baking potatoes (1 per person, more if you want extra for mashed potatoes) with olive or vegetable oil, sprinkle them with salt, and prick them with the tines of a fork. Lay them directly on the oven rack, or arrange on a baking sheet. Bake for 45 to 60 minutes (depending on size), turning over once, until skins are golden and crispy and a knife inserted in the flesh meets no resistance.Baked potatoes are done when you slip in a thin-bladed knife and it meets with no resistance. If you want to be very precise, check the internal temperature with a meat thermometer; it should read 210 degrees. The microwave doesn’t produce satisfactory baked potatoes, but if you have a slow cooker, you can wrap oiled and salted potatoes individually in foil, then cook on low for 8 to 10 hours.Some cooks swear by baking potatoes, instead of boiling them, for mashed potatoes. The mash turns out very dry and fluffy, with a concentrated potato flavor. The great American cook James Beard liked his potatoes baked at 425 degrees for 2 full hours, which produces a very crunchy skin and an almost caramelized flavor.
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