does anyone have a good potatoe recipe?

Question

I am doing a special dinner on xmas eve as it is my daughter birthday and i'm doing beef wrapped in portini and proscuitto ham with spinach and baby carrots. I wondered if anyone has a special mashed potatoe recipe that would befit this meal

Answer 1

to 12 medium baking potatoes, (about 3 to 4 lbs)
8 ounces cream cheese, softened
8 ounces sour cream
6 to 8 tablespoons butter
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 to 1 cup shredded Cheddar cheese
PREPARATION:
Peel and quarter potatoes. In a large saucepan, cook potatoes in enough water to cover for 20 to 25 minutes or until tender. Drain off liquid. In a large mixing bowl, combine the potatoes, cream cheese, sour cream, butter, garlic powder, and pepper.



Beat the mixture with an electric mixer till fluffy. Turn mixture into a buttered 2-quart casserole or baking dish. Top with the shredded Cheddar cheese.

Answer 2

Not for mashed potatoes I'm afraid, but I do have one for roast potatoes?...
Hasselbak potatoes.
Peel potatoes and leave them whole. Then from the end push a metal skewer right through the middle of the potatoe. Take a sharp knife and make a series of cuts across the top of the potatoes and down as far as the skewer on one side only. Remove skewer and onto the next potatoe.

Then crush or finely chop as much garlic as you like, sprinkle salt onto it and fold the salt into the garlic with the flat side of a knife for a minute. This will bring all the oils out of the garlic. Add the garlic to a small bowl with the best olive oil you can afford and stir in.

Place the potatoes cut side upwards in a roasting tin, brush on the garlic oil and roast in the normal way. These spuds are soooo crispy because of all the cuts and tooooo moreish!

Answer 3

I have a "secret" recipe for potatoes. It's really simple and easy and I think it would complement your beef dish. But, it's not mashed potatoes. Sorry. I'll tell you what it is anyway and maybe you can use it some other time if you prefer.

Microwave whole potatoes to get them soft, not to cook them all the way.

Cut the potatoes in half and place in a large dish to marinate. I like to use Italian dressing or Caesar dressing to marinate the potatoes, but you can use your favorite marinade. You only need to marinate the potatoes for a few minutes, make sure that you coat all sides of the potatoes.

Grill the potatoes on the barbecue grill or an electric grill or broil them in the oven so that they get crispy and brown on the outside. It's so delicious!

Answer 4

Garlic Mashed Potato....perfect:
http://www.gourmet-food-revolution.com/garlic-mashed-potato-recipe.html

Answer 5

What approximately Dauphinoise potatoes, Yum. Recipe (i exploit) : *baking potatoes, peeled and sliced *a million-2 cloves garlic *500ml double cream (you may choose somewhat greater) *salt and pepper (if needed) Preheat the oven to 160C Slice the potatoes into skinny slices. place the slices right into a dish as you shrink them. Peel and chop the garlic cloves thinly. Season the potatoes, to style, with salt and pepper. Pour the cream over the potatoes. they ought to come to easily under the actual of the dish. place the potatoes interior the oven and bake for forty 5-60 minutes, then verify it. If the cream appears like it quite is splitting, your oven is basically too warm, so turn it down somewhat. whilst cooked, the gratin must be golden on actual and the potatoes gentle. If mandatory, provide it yet another 15-20 minutes. Cheese is a topping typical in case you elect grate some on in the past you place the dish interior the oven, it would be melted whilst cooked.

Answer 6

Ultimate Twice Baked Potatoes
Prep Time: 15 Minutes
Cook Time: 1 Hour 15 Minutes
Ready In: 1 Hour 30 Minutes
Yields: 8 servings

"Potatoes are baked and then hollowed out. The flesh is combined with sour cream, milk, butter, green onions and Cheddar cheese, then topped with more cheese, green onions and bacon."
INGREDIENTS:
4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter 1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bake potatoes in preheated oven for 1 hour.
3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
5. Bake for another 15 minutes

Answer 7

Mash potato... Mmmm perfection...

I always think it one of those classics that shouldn't be messed with too much!

Boiled potatoes, drained and crushed with a fork to get them going then return to the pan.

Add a good few turns of cruched salt, a generous nob of butter, and a good plash of cream.

mash it all up until all the lumps have gone and... jobs a goodun!

For something a bit different... when cooking the spuds add a few cloves of garlic then repeat the above.

hope this helps!

Answer 8

I actually have one! I mash as usual, with butter ,milk, salt and pepper to taste, then i had either blue cheese crumbles or you can even get away with using blue cheese dressing, mind you a good one and remember it will at a liquid to the potatoes so you may want to add the milk slowly. Its amazing. Also my mother does one with sour cream, fresh chives and garlic that she roasts in an oven slowly. Yum!

Answer 9

not so sure this gonna please u. jus try it

Garlic Mashed Potatoes and Parsnips
Ingredients
9 medium baking potatoes (3 pounds), such as russet
1-1/2 pounds parsnips
1 bulb garlic, unpeeled
2 teaspoons olive oil
3/4 cup milk
1/2 cup butter (no substitutes)
3/4 teaspoon salt
1/8 teaspoon freshly ground pepper

Directions
1. Peel potatoes and parsnips; cut into 1/2-inch chunks. Cook in a Dutch oven or large saucepan in boiling salted water until tender, about 25 to 30 minutes. Drain.

2. Meanwhile, preheat oven to 350 degrees F. Cut about 1/2 inch off tip of garlic head, and discard. Place garlic in a custard cup. Drizzle with olive oil. Cover with foil and bake in the preheated oven for 20 minutes or until tender when pierced with the tip of a sharp knife. Let cool. Squeeze garlic pulp out of peels. Mash with a fork, and set aside.

3. Press the potatoes and parsnips through a potato ricer or food mill (or mash with a potato masher), and return them to the Dutch oven.

4. Heat milk and butter in a small saucepan just until boiling. Stir into the potato mixture. Stir in mashed garlic, the 3/4 teaspoon salt, and the 1/8 teaspoon pepper. Heat through. Season to taste with additional salt and pepper. Serve immediately. Makes 14 servings.

Artichoke-Stuffed New Potatoes

Ingredients
• 16 tiny new potatoes (1-1/2 to 2 inch diameter)
• 1 tablespoon olive oil
• 1 14-ounce can artichoke hearts, drained and chopped
• 1/2 cup light mayonnaise dressing or salad dressing
• 1/4 cup finely shredded Parmesan cheese
• Dash ground red pepper
• 1/4 cup snipped fresh parsley
• 2 tablespoons finely shredded lemon peel
• 2 cloves garlic, minced

Directions
1. Cut off the top one-third of each potato. Using a melon baller, hollow out the potatoes, leaving 1/4-inch shells. Cut a thin slice off the bottom of each potato so it will sit without tipping. (Discard potato trimmings, or cook and use to make potato salad or mashed potatoes.) Lightly brush potatoes all over with oil. Place in a shallow baking pan; set aside.
2. For filling, in a medium bowl combine the artichoke hearts, mayonnaise dressing, Parmesan cheese, and ground red pepper. Spoon about 1 tablespoon of the filling into each potato shell.
3. Bake in a 450 degree f oven about 20 minutes or until potatoes are tender and filling is golden brown. Meanwhile, in a small bowl combine the parsley, lemon peel, and garlic. Sprinkle the parsley mixture over the potatoes. Makes 16 appetizers.

Answer 10

Yes I have a cracker, in fact I have been ordered to make it tonight, it is called Mediterranean or Greek potatoes, par cook you spuds place them in a roasting dish, cut one onion into wedges, add a tin of chopped tomatoes, add some crushed garlic, a tea spoon of oregano and a tea spoon of basil, drizzle olive oil over it, then place in the oven at 200 for 45 mins, I also add chili and red pepper to mine, oh don't forget to season with black pepper and a little salt.