Presentable
And Tasteful
Spuds
For Your Table
Mashed Potatoes with Corn and Basil
3 large potatoes
1 cup whole milk
1 Tbsp. butter
6 Leaves chopped fresh basil (or dried just remember that fresh is usually better)
1/4 cup Corn
1 1/2 tsp. salt
1/2 tsp. ground white pepper
Peel, dice and steam the potatoes for 16 - 18 minutes or until soft. Mash the potatoes in a mixer for 2 minutes then add the milk and the butter and allow blending for one more minute. Blend in the remaining ingredients on a low speed. Makes 4 large servings
Mashed Potatoes with Black Beans and Ham
3 large potatoes
1/2 cup whole milk
4 Tbsp. butter
1/2 cup cooked black beans
1/4 cup diced ham
3 Tbsp. fine diced onion
1 Tbsp. fine diced carrot
1 Tbsp. fine diced celery
1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. cumin
1/2 tsp. chili powder
Peel and dice the potatoes. Steam them for 16 - 18 minutes or until soft. In a mixer, blend them for 2 minutes. Add the milk and 3 Tbsp. of butter and mix for another minute. In a skillet, melt the remaining butter, and sauté the onion, carrot and celery until they are slightly translucent. Add the vegetables, black beans and ham and blend on a low speed. Season with the salt, pepper, cumin, and chili powder. Makes 4 servings.
Party Fans
4 potatoes
4 tbsp. butter or margarine
2 Tbsp. olive oil
1/2 cup chopped chives
1/2 cup chopped fresh parsley
2 - 3 cloves of chopped garlic
1/2 cup grated parmesan cheese
salt and pepper to taste
Rinse potatoes and set aside. In a small skillet, over med. heat, melt butter and stir in olive oil, chives, parsley, garlic; salt and pepper to taste. Peel potatoes, leaving a small section of skin along the bottom. Place the potatoe skin-side down on a cutting board. Carefully slice each potatoe vertically to the skin, taking care not to cut through, each slice approx. 1/8 1/4-inch thick. Then, place them in a shallow baking dish and spread the slices into a fan shape (they will open more during baking) Drizzle the butter mixture over and between the slices. Bake in a preheated oven (350 degrees F) for about 45 minutes. Sprinkle Parmesan cheese over each potatoe and continue baking 10 - 15 minutes or until slightly brown. Garnish each potatoe with a sprinkle of paprika and a parsley sprig.
Potatoe Enchiladas
3 large potatoes
1 large carrot
1/2 cup green onion chopped
1/2 cup parmesan cheese, grated
2 cups each shredded Monterey Jack and Cheddar, divided
1 can (10 oz) enchilada sauce
1/2 cup vegetable oil
1 dozen corn tortillas
Peel potatoes and carrot. Place in lightly salted water and boil until tender. Drain. While still hot, mash potatoes and carrot together with chopped green onions, Parmesan cheese and half the Monterey Jack and Cheddar Cheese. Mix together until combined.
In a small skillet, heat enchilada sauce. Heat oil in another small skillet until very warm. Using tongs, dip each tortilla into the oil, then into the enchilada sauce. Set aside until all the tortillas are dipped.
Lay tortilla on work surface. Place approximately 1/4 cup of potatoe mixture at one end of tortilla. Roll up and place seam side down in an ovenproof baking dish. Repeat for remaining tortillas. Pour remaining sauce over enchiladas and sprinkle with remaining cheeses.
Bake in a preheated oven (375 degrees F) for 30 minutes, or until hot throughout and cheese is slightly browned.
Makes approx. 6 servings
Twice Baked
6 medium potatoes
salt and pepper to taste
1 pt sour cream (500ml)
1/2 cup chives or chopped green onion if desired
1 cup Cheddar cheese shredded
1/2 cup butter or margarine softened
Parmesan cheese
Bake the potatoes for approx. 1 1/2 hours at 350 degrees F. Cut in half. Scoop out both halves. Reserve the skins. Whip the potatoes together in a large bowl and add salt and pepper to taste. When smooth, add sour cream, chives or onion, cheese and butter. Whip until blended. Scoop this mixture back into the skins. Sprinkle with Parmesan cheese.
This recipe may be held in the refrigerator for 24 hours, or wrapped for freezing.
To serve, place on a cookie sheet and bake at 325 degrees F for 30 minutes or until golden brown.
Chicken Stroganoff Stuffed Potatoes
6 large potatoes
3 Tbsp. butter (or margarine)
2 whole chicken breasts (boneless/skinless)
1/3 cup sherry
1/2 yellow onion diced
1/2 lb. fresh mushrooms sliced
1 small jar pimentos diced
1 cup sour cream
Scrub potatoes and bake in a 350 degree F oven for 45 minutes, or until tender. Set aside.
Over medium heat, melt 1 Tbsp. butter and sauté chicken breasts for 10 minutes, until golden brown. Add sherry, cover and cook 15 - 20 minutes, until chicken is no longer pink. Remove chicken from pan and set aside. Add onion and mushroom to same pan and sauté 10 - 15 minutes, until golden brown. Turn heat to low, and add pimento and sour cream. Season to taste. Cook 1 - 2 minutes until heated; do not boil. Remove from heat. Cut or shred chicken into small bite-sized pieces and add to mushroom mixture. Set aside.
Slice the potatoes about 1/4 from the top. Scoop out the insides, leaving 1/4-inch wall. Whip or mash centers with remaining butter, salt and pepper to taste.
Divide chicken mixture between skins. Cover completely with the whipped potatoes. Sprinkle with paprika.
Bake in a 350-degree F oven for 30 - 40 minutes until golden brown and hot throughout.
Stuffed Mushrooms
2 - 3 med. Potatoes
24 med. Fresh mushroom caps
1/3 cup cream
1 Tbsp. Fresh Thyme or Chives, minced
3 Tbsp. Butter
1 egg lightly beaten
1/4 cup Parmesan cheese, grated
and pepper to taste
Peel the potatoes and cut into chunks. Boil in lightly salted water until tender. Drain well. Wash mushrooms and remove stems. Pat dry with towel and set aside.
Using mixer, beat potatoes with 1/4 cup of cream, fresh Thyme and butter. Season with salt and pepper to taste. add lightly beaten egg and half the Parmesan cheese. Beat until well blended, add remaining cream, if necessary. Using a spoon or a piping bag, fill mushroom caps with the potatoe mixture. Sprinkle with the remaining Parmesan cheese and place on a lightly greased baking sheet. Bake in a preheated 425 degree F oven for 15-20 minutes, or until tops are golden brown and tender. Serve warm.
Potatoe Bacon Wraps
4 small new potatoes (1 1/2 inch diameter each)
1/2 tsp. Seasoned Salt
/2 tsp. Seasoned Pepper
1/4 tsp. Crushed bay leaves
slices bacon, cut in half crosswise
Preheat oven to 450 degrees F. Wash potatoes and cut into quarters. Sprinkle each with a mixture of seasoned salt, seasoned pepper and bay leaves. Wrap 1 bacon piece around each potatoe piece. Sprinkle with any remaining seasonings. Place in baking dish and bake uncovered for 20 minutes or until bacon is crispy and potatoes are cooked through. Drain on paper towels. Serve with sour cream and chives.
For more Potatoe Edibles, check here!!
