- 2 lb new potatoes, washed, unpeeled
- 1/8 lb butter
- 2 cloves garlic, crushed
- 1/2 bay leaf
- salt and cracked pepper
- tabasco
- Melt the butter in a large saucpan with a lid. Add the potatoes and the garlic.
- Add the bayleaf, cover and cook on low for 30 minutes.
- Stir the potatoes, then cover again, and cook for another 1 1/2 hours, shaking the saucepan occasionally so they odn't stick.
- Season with salt and pepper and tabasco.
- Serve.
- 1 tbsp butter
- 1 onion, minced
- 1 lb potatoes, peeled, roughly chopped
- 3 1/2 cups chicken stock
- 1 1/2 cups milk
- salt and pepper
- 4 slices bacon, diced
- 3 tbsp dill, minced
- Melt the butter in a dutch oven. Add the onion and saute until tender.
- Add the potatoes, stock, milk, and seasoning.
- Bring to a boil, then reduce the heat and simmer 45 minutes, stirring occaisionally.
- Fry the bacon until crisp and then drain on paper towel.
- Puree the soup. Check the seasoning.
- Stir in the bacon and the dill. Serve.
- 1 tbsp olive oil
- 1 lb russet potatoes, peeled, sliced thin
- 1/4 cup parmesan
- 2 scallions, minced
- salt and pepper
- 1/2 cup boiling water
- 1 chicken oxo cube
- Combine the water and the oxo cube and set aside.
- Preheat the oven to 475 F.
- Pour the oil into a casserole dish. Cover with a layer of potatoes, then cheese, then the scallions.
- Season with salt and pepper.
- Pour in the water mixed with the oxo.
- Bake for 25 minutes. Test to see if a fork goes through the potatoes easily, if not put back in the oven and cook longer.
- Serve.
- 2 lbs potatoes, peeled and sliced
- 2 scallions, minced
- butter
- salt and pepper
- 1 tbsp flour
- 2 cups milk
- paprika
- Preheat the oven to 375 F. Butter a large casserole dish that has a lid.
- Place a layer of potatoes in the bottom of the casserole dish. Sprinkle it with salt, pepper, 1/2 tbsp flour, 1 scallion, and 4 dots of butter.
- Add another layer, using the rest of the ingredients.
- Pour in the milk. Sprinkle with paprika.
- Bake covered for 1 hour and 15 minutes. Test to see if the dish is done: a fork should easily go through the potatoes.
- Serve.
- 4 medium baking potatoes, scrubbed and dried
- 1 tbsp butter
- 1 scallion, minced
- 1 tsp salt
- 1/2 tsp pepper
- 4 tbsp milk
- 4 eggs, beaten
- Preheat the oven to 375 F.
- Prick the potatoes on all sides with a fork. Wrap in aluminum foil and bake them for 1 1/2 hours.
- Remove the potatoes from the oven and cut in half, lengthwise.
- Using a spoon, scoop out the potato flesh, taking care not to break the skin.
- Combine the flesh with the remaining ingredients.
- Stuff equal amounts into each shell.
- Increase the oven temperature to 400 F.
- Place the potatoes in a baking dish and bake for 10 to 15 minutes, allowing the tops to become golden, but not dry.
- Serve.
- 2 lb potatoes, peeled, diced
- 2 tbsp butter
- 1/4 cup milk
- 1/4 cup sourcream
- 3 tbsp dried dill
- 3/4 tsp salt
- 1/2 tsp cracked pepper
- Cook the potatoes in boiling water until tender.
- Drain. Return to hot pot to allow the them to dry slightly.
- Add the remaining ingredients and mash well.
- Serve.
- 1/4 cup sourcream
- 1 scallion, minced
- 1/2 ripe tomato, seeded, diced
- salt and pepper
- 1 egg
- 1/4 cup flour
- 1 lb russet potatoes, peeled and grated
- 1/3 cup swiss gruyere, grated
- 1 1/2 tbsp butter
- Combine the sourcream, scallion,and tomato. Season with salt and pepper. Chill.
- Combine the egg, flour, potatoes, and cheese. Season with 1/2 tsp salt and 1/2 tsp pepper.
- Melt the butter in a large skillet on medium high heat.
- Add the rosti and pat down to form one large cake. Reduce the heat and let brown 10 minutes on one side. Flip the pancake carefully, sliding it onto a plate and then back into the pan and cook it 10 minutes on the other side.
- Serve with the sauce.
- 1 lb potatoes, washed but not peeled
- 1 lb green cabbage, shredded
- 1/2 onion, minced
- 1/4 cup milk
- 1 tbsp butter
- 3 oz sharp Cheddar Cheese, grated
- salt and pepper
- Boil the potatoes in salted water until they are ver tender, but not mushy.
- Drain the potatoes, reserving the cooking liquid.
- Using the potato water, adding more if necessary, boil the cabbage, with the onion for about 5 minutes. Drain and set aside.
- Preheat the oven to 375 F.
- Place the potatoes in a bowl with the milk and butter and mash them until they are smooth.
- Add the cabbage to the potatoes and 2/3 of the cheddar cheese. Season with salt and ground pepper.
- Grease a large casserole dish and place the colcannon inside. Sprinkle with the remaining cheese.
- Bake the colcannon until heated through and let the cheese brown a bit on top.
- Serve.
- 5 medium potatoes, washed, and sliced thin
- 3 tbsp flour
- 1 tsp salt
- 1 1/2 cups milk, scalded
- 2 tbsp butter
- pepper
- Preheat the oven to 375 F.
- Combine the flour and salt.
- Frease the bottom of a large baking dish. Place 1/3 of the potatoes in the bottom of the dish.
- Sprinkle with 1/3 of the flour mixture. Repeat until all the potatoes and flour are gone.
- Pour on the scalded milk and dot with butter. Sprinkle on pepper. Cover and bake for 45 minutes.
- Then uncover and bake a further 15 to 30 minutes, until the potatoes are tender. Serve.
- 2 tbsp olive oil
- 1 onion, minced
- 8 garlic cloves, crushed
- 3 lb russet potatoes, peeled, cut to 1/4 inch cubes
- 1/3 cup heavy cream
- 1 cup light beer
- 7 cups chicken stock
- 1 tsp dry rosemary
- 1 tsp dry thyme
- salt
- pepper
- 4 slices french bread, toasted, crust removed
- 4 oz. gruyere, sliced thin
- Heat the olive oil in a dutch oven and then saute the onion for 10 minutes.
- Add the garlic and cook for 2 minutes.
- Add the potatoes, beer, cream and stock. Stir in all the herbs. Season with salt and pepper.
- Bring to a boil, reduce the heat, cover and simmer for 40 minutes.
- Preheat the oven to 400 F.
- Just before serving the soup, lay the cheese on the bread and back until melted.
- Ladle the soup into bowls and lay one piece of the bread on each. Serve.
Recent Comments