How To Cook 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:

• Heat oven to 350°F. Grease 2-quart casserole with shortening or cooking spray.
• In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Spread potatoes in casserole. Pour sauce over potatoes. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
• Cover; bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).

Steps:

• 1. Choose potatoes with firm flesh, few bruises, and no sprouts.
• 2. Wash the potatoes. Scrub off the dirt and debris with a stiff-bristled brush.
• 3. Peel the potatoes. Use a peeler to remove the potato skin, or if you're working with new potatoes, scrape it off. Rinse the potatoes to prepare them for blanching.
• 4. If the potatoes are large, chop them in half before blanching.
• 5. Don't cut the potatoes into small pieces; it's better to store them whole if possible.
• 6. Bring a large pot of water to boil over high heat. In the meantime, prepare a large bowl with ice water and set it aside.
• 7. Plunge the potatoes into the boiling water. Allow them to blanch for 3 to 5 minutes. This process cleanses the potatoes of organisms and preserves their flavor and color.
• 8.Remove the potatoes from heat and place them in the ice water.
• Transfer the potatoes directly from the pot to the ice water bath using a slotted spoon or tongs.
• 9. Allow them to cool for about ten minutes.
• 10. Drain the potatoes when they are chilled, and pat them dry.
• 11. Place the potatoes in airtight storage bags. You may also use a freezer-safe container.
• Make sure the potatoes aren't wet when you place them in the bags, or ice will form.
• 12. Put enough potatoes in each bag to make a meal for your family. This way you'll be able to defrost exactly as many as you need at once.
• Store the potatoes in the freezer. They will keep for up to a year.