Christmas Creamed Potatoes Recipes

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in another saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain potatoes and place in a large serving bowl. Add cream sauce; toss gently to coat. Sprinkle with paprika and parsley.

Steps:

• 1. In a large saucepan, place potatoes and cover with water. Bring to a boil, reduce heat and continue cooking until fork tender, about 15 minutes.
• 2. In another saucepan, melt butter. Stir in the flour salt, pepper, nutmeg, until smooth. Gradually stir in the milk. Bring to a boil and cook until thickened, while constantly stirring.
• 3. Drain the potatoes well, place in your serving dish; pour the cream mixture over the potatoes and lightly toss to coat. Sprinkle with fresh parsley. Sometimes I slice a sweet onion and add to the potatoes while they are cooking..adds even more delicious flavor. Enjoy!

Steps:

• Preheat the oven to 350 degrees F. Rub the bottom of a 9-by-13-inch baking dish with softened butter.
• Using a mandoline or a very sharp knife, slice the potatoes very thinly. They'll cook better that way. Place the potatoes in the baking dish and sprinkle with 1/2 teaspoon salt and some pepper.
• In a large skillet over medium-low heat, melt the butter. Add the garlic and onions and cook until translucent, stirring occasionally, about 4 minutes. Cut the bar of cream cheese in half and add the halves to the skillet, stirring constantly. Continue stirring until the mixture is smooth and combined, about 3 minutes. Pour in the half-and-half and stir to combine. Mix in 1/2 teaspoon salt and some pepper. Taste and adjust the seasonings as necessary. Do not undersalt! Add the rosemary and green onions and stir to combine. Finally, mix in 1/2 cup of the grated Parmesan.
• Pour the cream cheese mixture over the top of the potatoes. Scrape out the skillet to get every last drop. Sprinkle the remaining 1/2 cup grated Parmesan generously over the top and bake until golden brown and bubbly, at least 1 hour. Let stand for 10 minutes before serving.

Steps:

• Place whole potatoes in a large stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 20-25 minutes. Drain., Meanwhile, in a large saucepan, heat 1/4 cup butter over medium-high heat. Add mushrooms; cook and stir 2-4 minutes or until tender. Stir in flour until blended; gradually whisk in milk, salt, pepper and thyme. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Peel and cube potatoes when cool enough to handle. Press through a potato ricer or strainer into a large bowl; stir in cheddar cheese, sour cream, mushroom mixture, onion and remaining butter. Transfer potato mixture to a greased 13x9-in. baking dish. Refrigerate, covered, overnight., Preheat oven to 375°. Remove potatoes from refrigerator; uncover and let stand while oven heats. Sprinkle with bread crumbs and Parmesan cheese. Bake, uncovered, until heated through, 55-65 minutes.

Steps:

• Preheat oven to 350°. In a large bowl, combine cream, salt, pepper and, if desired, thyme. Arrange potatoes in a greased 13x9-in. baking dish. Pour cream mixture over top., Bake, uncovered, until potatoes are tender and top is lightly browned, 45-55 minutes. Let stand 10 minutes before serving. If desired, sprinkle with parsley.

Steps:

• Place a smaller pot into a larger making sure the smaller does not touch the bottom of the larger (the handles should rest on rim of larger pot), fill larger container so water comes up with in 2" of rim and cubed potatoes in smaller. Basically, you are making a double boiler. In this recipe i used a 12qt in a 24qt, but you can use any sizes as long as the smaller doesnt touch the bottom of the larger. alternately you can place a small cooling rack or trivet on the bottom of the larger to keep it from coming in contact with the bottom. Add heavy whipping cream and salt until just a few potatoes peak through, heat to high until water starts to boil and turn down to med so water simmers briskly but not a rolling boil. (the water NOT the potato / cream mixture). Continue to double boil for 2hrs or potatoes are tender(size of dice determines cooking time) Potato cream mixture should be about 175-180* during cooking. Stir every 15 min or so potatoes stay evenly heated and cook until potatoes are tender and a pairing knife pierces cubes with no resistance. taste test to desired mouth feel after a couple hours Salt to taste. Optional Garnish with chopped parsley or chives. These can be held for some time off heat and reheated again over low ( preferably in dbl boiler) until warmed through.

Steps:

• Bring a large saucepan of water to the boil. Add the potatoes and boil for about 15 mins or until tender. Transfer to a colander and drain well, then return to the pan and set over a very low heat for 2 mins to dry completely.
• Heat the milk and butter in a small pan, then pour over the potatoes. Remove from the heat, then mash potatoes using an electric hand whisk or potato masher. Tip in the créme fraîche and beat with a wooden spoon until smooth and creamy. Season with pepper and a pinch of salt.