RACHAEL RAY SMASHED POTATOES RECIPES

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CHEESY SMASHED POTATOES RECIPE | RACHAEL RAY | FOOD NETWORK



Cheesy Smashed Potatoes Recipe | Rachael Ray | Food Network image

Age group: 12 to 16 years Skill level: intermediate

Provided by Rachael Ray : Food Network

Categories     side-dish

Total Time 17 minutes

Prep Time 5 minutes

Cook Time 12 minutes

Yield 4 servings

Number Of Ingredients 5

2 to 2 1/4 pounds baby Yukon gold potatoes
1/4 cup sour cream
2 cups shredded Cheddar
3 tablespoons chives, chopped or snipped
Salt and black pepper

Steps:

  • Cut potatoes in half and place in a pot. Cover with water and bring to a boil. Work on other dishes while you are waiting for the water to boil.
  • When water boils, add the potatoes and some salt, 2 big pinches, and boil for 10 minutes or until tender. Drain and return potatoes to the hot pot. Smash potatoes with masher and combine with sour cream and cheese. When cheese melts into potatoes, add chives and salt and pepper and re-smash. Taste the potatoes and adjust seasonings.

YUKON GOLD POTATOES: JACQUES PEPIN STYLE RECIPE | RACHAEL ...



Yukon Gold Potatoes: Jacques Pepin Style Recipe | Rachael ... image

Provided by Rachael Ray : Food Network

Categories     side-dish

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 6

3 pounds baby Yukon gold potatoes
Salt
Freshly ground black pepper
3 cups chicken stock
3 tablespoons butter
2 to 3 tablespoons freshly chopped parsley leaves

Steps:

  • Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.

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CHEESY SMASHED POTATOES RECIPE | RACHAEL RAY | FOOD NETWORK
Age group: 12 to 16 years Skill level: intermediate
From foodnetwork.com
Reviews 4.3
Total Time 17 minutes
Category side-dish
Cuisine american
  • When water boils, add the potatoes and some salt, 2 big pinches, and boil for 10 minutes or until tender. Drain and return potatoes to the hot pot. Smash potatoes with masher and combine with sour cream and cheese. When cheese melts into potatoes, add chives and salt and pepper and re-smash. Taste the potatoes and adjust seasonings.
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YUKON GOLD POTATOES: JACQUES PEPIN STYLE RECIPE | RACHAEL ...
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  • Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.
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Tiny yellow or red-fleshed potatoes are boiled until tender, smushed a little bit, then drizzled with an herb-infused oil and balsamic vinegar seasoning. The potatoes then get a trip through a hot oven to crisp up.
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See details


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Sprinkle half of the salt and pepper on potatoes. Bake, uncovered, for 10 to 15 minutes or until bottoms are lightly browned and crisp. Turn potatoes; brush with the remaining olive oil and sprinkle with the remaining salt and pepper. Bake for 10 to 15 minutes more or until potatoes …
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See details


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See details


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Oct 28, 2019 · No matter how you like 'em—whipped, mashed, fried, smashed, grilled, baked, sautéed, stuffed, or scalloped—potatoes offer an endless array of possibilities. These starchy beauties carry various flavor profiles well and can step in as a side dish or serve as the base of the main event. You can easily cook potatoes …
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