BEST CROCK POT MASHED POTATO RECIPE - HOW TO MAKE SLOW ...
Save some stove space this holiday and make these creamy garlicky mashed potatoes in your crock pot!
Provided by Lena Abraham
Categories Thanksgiving side dish
Total Time 3 hours 15 minutes
Prep Time 15 minutes
Cook Time 0S
Yield 8 servings
Number Of Ingredients 12
Steps:
- Grease the inside of your slow cooker with cooking spray. Add potatoes, butter, garlic, and water to slow cooker. Season with salt and pepper. Stir, cover, and cook on high heat for 3 hours, or until potatoes are tender.
- Once potatoes are tender, add sour cream, milk and spices. Mash with a potato masher and season with more salt and pepper, to taste.
- Garnish with chives before serving.
POTATOES AU GRATIN RECIPE - NYT COOKING
The humble potato gets the red carpet treatment in this easy yet luxurious recipe for potatoes au gratin. Sliced Yukon Gold or russet potatoes (you can use either, but don't use a combination as they cook at different rates) are layered with half-and-half or heavy cream, topped with butter and grated cheese, then baked until golden and bubbly. Feel free to play around: Add leeks, onions, garlic or more cheese between the layers. Experiment with fresh or dried herbs. It's incredibly adaptable and practically foolproof. Just don't forget to season with salt and pepper as you go. Like all potato dishes, it needs plenty of seasoning.
Provided by Mark Bittman
Total Time 50 minutes
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees. Seasoning each layer with salt and pepper as you go, layer the potatoes in a 10- or 12-inch ovenproof skillet.
- Dot the top with 2 tablespoons butter. Pour in half-and-half. (It should come about 3/4 of the way to the top.)
- Bring to a boil over medium-high heat. Reduce to low and cook for 10 minutes, uncovered, until the half-and-half has reduced by about half.
- Transfer to the oven and bake until the top is golden brown, about 10 minutes. Reduce heat to 300 degrees and cook until the potatoes are fork tender and the top is nicely browned, about 8 minutes more. Top with grated cheese and return to the oven until the cheese is melty and golden brown, about 3 to 5 minutes. Sprinkle with a pinch of nutmeg, if using, and serve.
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- 1. Preheat oven to 425°F. Lightly grease a shallow 1½ quart casserole with butter. Arrange sliced potatoes in layers. 2. Sprinkle with melted butter, salt and pepper. 3. Top with grated cheddar cheese and bread crumbs. 4. Bake 30 minutes, covered. 5. Uncover and bake an additional 15 minutes or until potatoes are tender.
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Keep Easter easy with these Slow Cooker Scalloped Potatoes. Get the recipe from Delish.com.
From delish.com
Reviews 3.8
Total Time 4 hours 45 minutes
Category nut-free, dinner party, weeknight meals, side dish
Cuisine American
From delish.com
Reviews 3.8
Total Time 4 hours 45 minutes
Category nut-free, dinner party, weeknight meals, side dish
Cuisine American
- Remove the lid, turn off heat, and let set 30 minutes. (Drain any grease.) Transfer to a bowl and garnish with more thyme and rosemary, then serve.
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For the silkiest fluffy mashed potatoes, start with firm, cool Russet Burbank spuds, also known as baking potatoes. They’re the easiest to mash without becoming pasty and are even tastier steamed instead of boiled. Boiling potatoes can leave them waterlogged, diluting their earthy subtle sweetness, but steaming them preserves their inherent flavor. As the potatoes soften, they absorb just the right amount of moisture. Seasoning the dish only at the very end heightens their intrinsic subtle sweetness. If you have a ricer, use it for an exceptionally smooth texture: Press the steamed potatoes through the ricer back into the pot, then gently fold in the butter and milk with a wooden spoon or flexible spatula.
From cooking.nytimes.com
Reviews 4
Total Time 40 minutes
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Reviews 4
Total Time 40 minutes
- Serve immediately, keep warm over low heat for up to 1 hour, or transfer to airtight containers and refrigerate for up to 2 days. Mashed potatoes thicken as they cool, so they need cream to regain the right consistency. If kept warm, gently mash in heavy cream until smooth and loose again, adding more if you’d like. If cold, heat the cream in a large pot until steaming, then add the potatoes. Gently mash and whip, adding more cream as needed, until heated through and fluffy. Season to taste again before serving.
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