Mycreampotatoes Recipes

Steps:

• Place the potatoes and water in a saucepan; bring to a boil over medium-high heat. Cover and cook until tender; drain and set aside., In the same pan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the potatoes, salt, celery salt and pepper. Cook for 2-3 minutes or until heated through. Sprinkle with parsley and paprika.

Steps:

• Cook potatoes in a saucepan of boiling salted water over medium-high heat for 10 minutes or until tender.
• Drain, cool slightly.
• Transfer potatoes to a chopping board and using your palm gently press potatoes to flatten slightly.
• Meanwhile heat oil in a non-stick frying pan over medium-high heat and add bacon and cook stirring occasionally for about 5 minutes or until browned and crisp.
• Add garlic and cook for a further 1 minute.
• Transfer bacon and garlic to a large bowl.
• Return fry pan to a medium-high heat.
• Spray both sides of steak with oil and season with salt and pepper.
• Cook steaks for 4 to 5 minutes each side for medium or until cooked to your liking and then transfer to a plate and cover with foil to keep warm and rest for 5 minutes.
• Add potatoes, sour cream, mustard, chives and lemon juice to bacon mixture and toss gently to combine.
• Serve steaks with potato mixture.

Steps:

• Peel potatoes and dice into a skillet.
• Add boiling water and salt.
• Cover and cook 10 minutes, or until potatoes are tender.
• Uncover and simmer until water has almost evaporated.
• Add milk or cream.
• Season to taste. Cook until slightly thickened, stirring gently with a fork.
• Sprinkle with chopped parsley.

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:

• prick potatoes all over with a fork.
• rub all over with oil and then with salt.
• put on plate, cook in microwave on high for 6 minutes, stand for 10 minutes.
• slice top neatly off.
• scoop out potatoe with teaspoon, leave shell intact.
• mash it with sour cream and parsley.
• spoon it back into shell.
• put cheese on top.
• cook on high for 90 seconds.

Steps:

• Place potatoes in a large pan with water to cover. Bring to a boil. Reduce heat and simmer, covered, until tender when pierced with a thin-bladed knife, 20 to 30 minutes.
• Heat half and half in microwave.
• Process unpeeled potatoes through a food mill into a medium bowl. (Or, using a potholder, peel and drop them into a bowl. Puree using a potato masher or standing mixer fitted with the paddle attachment.) Stir in half and half and a sprinkling of salt (or beat, if using mixer) until smooth and fluffy. (Can be cooled and refrigerated in an airtight container up to 2 days.)
• Thirty minutes before serving, microwave until warm. Transfer to a heatproof bowl set over a pan of simmering water. Stir in butter to melt. Cover with plastic wrap. Keep warm until serving time.

Steps:

• In a small saucepan, bring the cream, thyme and cinnamon stick to a simmer over medium-low heat.
• As cream comes to a simmer, drain the tomatoes (no need to rinse), discarding the juices. Add the whole tomatoes to the saucepan and bring to a simmer, breaking up the tomatoes with a wooden spoon. Cook until the tomatoes are soft and the cream is slightly thickened, about 5 minutes. Season with salt and pepper.
• To eat, place a slice of toast in a shallow bowl or rimmed plate, and spoon the tomatoes and plenty of cream over the toast. Season with more black pepper, if you like.

Steps:

• Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving thin shells. , In a large bowl, mash the pulp with butter. Stir in the chives, salt, pepper and enough milk to obtain desired consistency. Spoon into potato shells; sprinkle with paprika. , Place on an ungreased baking sheet. Bake at 375° for 20-30 minutes or until heated through. (Potatoes may be stuffed ahead and refrigerated or frozen. Allow additional time for reheating.)

Steps:

• Make potatoes according to recipe on box. Soften cream cheese and beat into potatoes along with sour cream and garlic salt.
• Place potato mixture in casserole dish. Dot with butter & sprinkle with paprika for color.
• Bake 20-25 minutes in a 350 degree F oven.

Steps:

• Wash and peel potatoes.
• Before adding potatoes to the pot, fry a 2-inch slice of fat back in the pot til browned.
• Leave grease in pot and remove strip and discard (or put 1 cube chicken bouillon in the water while cooking).
• Add potatoes and water to grease in the pot and bring to a boil.
• Cook 20 minutes or until tender.
• Drain potatoes.
• Put potatoes in a mixer bowl and add milk, whipping cream, salt, pepper and butter and cream to texture you prefer (use more or less milk if needed).