Printer Friendly

Potatoes.

Whether mashed, baked, roasted, or in soups and casseroles, everyone loves potatoes. They are the number one vegetable crop in the world and are available year round. So enjoy these nutritious and delicious ways to prepare potatoes!
MIMI'S POTATO SALAD

6 to 8 large red potatoes

2 tablespoons margarine

4 tablespoons dill pickle cubes

1 tablespoon celery seeds

Sale black pepper, and white pepper to taste

3/4 to 1 cup mayonnaise

5 hard-boiled eggs, peeled and chopped

For garnish: Parsley and Tog Chachere's Creole Seasoning


Peel and cube potatoes. Boil in salted water to cover until just tender. Do not overcook. Drain in a colander, then place in a large mixing bowl and add margarine. Cool; stir in pickles, celery seed, and peppers. Gently fold in mayonnaise. Stir in chopped eggs, and garnish with parsley and Tony Chachere's Creole Seasoning.

Yield: 10-12 servings

Evelyn Slay, Brandon
POTATO CASSEROLE WITH WHIPPED CREAM

1/2 small onion, grated
1 stick plus 2 tablespoons butter, divided
5 pounds white potatoes, peeled and boiled
1 (8-ounce) package cream cheese, softened
1 (8-ounce) carton sour cream cup chopped chives
Salt and ground black pepper to taste
1/2 pint heavy cream, whipped
1 cup shredded mild Cheddar cheese
1/2 cup real bacon bits


Preheat oven to 350 degrees. Saute onion in 2 tablespoons butter; set aside. Drain potatoes, and mash until creamy. Add sauteed onions, remaining 1 stick of melted butter, cream cheese, sour cream, chives, salt, and pepper. Spread mixture into a greased 9x13-inch baking dish. Spread with whipped cream, and sprinkle with cheese and bacon bits. Bake 20 minutes.

Yield: 10-12 servings

Candy Blue, McComb

HASSELBACK POTATOES

Hasselback Potatoes are the Swedish version of our baked potatoes, popularized at the Hasselbacken Hotel restaurant in Stockholm, Sweden.
8 baking potatoes
6 tablespoons buttes; melted and divided
1/4 cup grated Parmesan cheese cup fine breadcrumbs
1 teaspoon paprika

Salt and black pepper to taste

For garnish: Fresh parsley


Preheat oven to 450 degrees. With a sharp knife, slice each potato crosswise, making slices 1/4 inch apart and stopping 1/4 inch from bottom, (leaving potato intact). Place in a greased 9x13-inch baking dish. Brush potatoes with 2 tablespoons melted butter between slices. In food processor, process Parmesan cheese, breadcrumbs, 1 tablespoon melted butter, paprika, salt, and pepper until blended. Pat bread-crumb mixture on top of each potato. Cover with foil, and bake for 30 minutes. Remove foil, and bake for an additional 15 minutes until they become crispy. Drizzle with remaining 3 tablespoons melted butter, and garnish with parsley.

Yield: 8 servings
POTATO STACKS

4 baking potatoe
 2 to 4 tablespoons batter
Salt and black pepper to taste
8 rosemary sprigs


Slice potatoes into 1/4-inch slices. In a saucepan over medium heat, melt butter. Saute potatoes on both sides. Remove from skillet and drain on paper towels. Season with salt and pepper. Stack 4 slices and hold in place with rosemary.

Yield: 8 servings

GRUYERE SCALLOPED POTATOES
2 to 21/2 pounds russet potatoes

Salt and black pepper to taste

1 cup finely shredded Gruyere cheese, divided

1/4 cup all-purpose flour, divided

1 3/4 cups half-and-half


Preheat oven to 350 degrees. Thinly slice potatoes. In a greased 2-quart casserole or 8 to 10 greased ramekins, place a thin layer of sliced potatoes. Sprinkle potatoes with salt, pepper, 'A of cheese and half of flour. Repeat with another layer of potatoes, salt, pepper, 1/3 of cheese and remainder of flour. Add final layer of potatoes, salt, pepper, and remainder of cheese. Pour half-and-half into casserole or ramekins. Bake for 30-45 minutes or until potatoes are tender.

Yield: 8-10 servings
EASY DUCHESS POTATOES

1 (24-ounce) container mashed potatoes
3 egg yolks, beaten
Salt and black pepper to taste
3 tablespoons butter, melted


Preheat oven to 400 degrees. Spoon mashed potatoes into a large bowl. Stir in yolks, salt, and pepper. Transfer mixture to pastry bag with a large star tip. Pipe into large mounds onto a parchment-lined baking sheet. Drizzle each mound with melted butter. Bake for 20-25 minutes.

Yield: 8 servings

by patty roper | photography by bonnie dickerson
COPYRIGHT 2014 Downhome Publications, Inc.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2014 Gale, Cengage Learning. All rights reserved.

 
Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:seasonal rood & entertaining
Author:Roper, Patty
Publication:Mississippi Magazine
Article Type:Recipe
Date:Mar 1, 2014
Words:690
Previous Article:Spring luncheon: a tablescape of milk glass containers with seasonal blooms breathes fresh life into a spring luncheon.
Next Article:A whale or a time: a first birthday bash is a family affair.
Topics:

Terms of use | Privacy policy | Copyright © 2018 Farlex, Inc. | Feedback | For webmasters