Potatoesinmilkmaindish Recipes

Steps:

• Preheat oven to 350°.
• Put potatoes, onions and Canadian bacon in large roasting pan.
• Salt and pepper to taste.
• Add the flour.
• Then toss all together to evenly distribute the items together.
• Pour milk into roasting pan until it get to be about 3/4 up the way to the potatoes.
• Dot with the Shedd Spread Country Crock.
• Bake in the over for about and hour or until looks like it is almost absorbed all the milk.
• Then top with Swiss cheese. Bake again till it is all melted.
• Let sit outside of oven for about 15 minutes.
• Serve with nice salad.
• Enjoy.

Steps:

• Preheat oven to 450 degrees. Wash the potatoes, prick them and bake for about an hour or until done. (If kids don't like very crunchy exterior, scrub the potatoes clean, wrap them in foil and then bake; they will then steam rather than bake.) Meanwhile, heat olive oil and saute peppers and mushrooms until tender. Remove from heat and stir in pesto, or other paste to taste and season with salt and pepper. When potatoes are done, split them almost all the way to the bottom and squeeze up some of the potato flesh; spoon vegetable topping over and around potatoes. If you did not add pesto or other paste, top with yogurt; if you added pesto or other paste, top with shaved Parmesan.
• Variation for Adults: Toast bread, top with thin slices of Swiss, Monterey Jack or Cheddar cheese and melt slightly in toaster oven. After hamburger mix is done, separate mixture between two skillets. To adults portion add chopped green chilis or minced fresh jalapeno peppers. Can top with sour cream and slivers of red bell pepper.

Steps:

• In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. Add them to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
• Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
• As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disk/blade over a heatproof bowl. Pass the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 1 teaspoon of salt and the pepper, and serve hot. To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes. You can add a little extra hot milk to keep them creamy.

Steps:

• Heat oven to 190C/170C fan/gas 5.
• Tip 500ml double cream, 500ml milk and 3 garlic cloves into a large saucepan and bring to a simmer.
• Slice 8 large potatoes very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just cooked.
• Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan.
• Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are about 5cm in depth.
• Pour over the garlic infused cream (discarding the garlic) - just enough to seep through the layers and leave a little moisture on the surface.
• Scatter over 100g grated gruyère cheese, if using, then bake for 30 mins until the potatoes are soft and browned - increase the heat for 5 mins if not brown enough.

Steps:

• Melt the butter in a large saucepan and throw in the potatoes and some seasoning. Colour gently all over for 10 mins or so.
• When the potatoes are nicely golden, add the bay leaves and milk, making sure potatoes are covered. Gently simmer for 20 mins until the potatoes are cooked through. Turn off the heat and leave to infuse in the milk until ready to serve. Drain and serve.