SMASHED POTATOES WITH GREEK YOGURT AND SCALLIONS
Tangy Greek yogurt upgrades these otherwise simple mashed potatoes. Not only does it add protein and calcium, but it's also a probiotic, which is important for gut health.
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Put the potatoes and bay leaf into a medium saucepan, cover with cold water and bring to a simmer. Cook over medium-high heat until fork-tender, 35 to 40 minutes, adjusting the heat as needed to maintain a simmerthe water should not boil. Reserve 1 cup of the potato water; drain the potatoes well, and return them to the saucepan.
- Meanwhile, heat the oil in a small skillet over medium heat. Reserve 2 tablespoons of the scallions; add the remaining scallions, garlic and 1/4 teaspoon salt to the skillet, and cook, stirring occasionally, until the scallions are tender, about 5 minutes. Turn off the heat, and whisk in 3/4 cup of the yogurt.
- Add the yogurt mixture, 1/2 cup of the reserved potato water, 1 1/4 teaspoons salt and 1/4 teaspoon pepper to the hot potatoes. Mash with a potato masher until mostly smooth (a few chunks are fine). Stir in additional potato water if you want creamier potatoes. Transfer to a serving dish, dollop the remaining Greek yogurt on top and garnish with the reserved scallions.
Nutrition Facts : Calories 220 calorie, Fat 9 grams, SaturatedFat 3.5 grams, Cholesterol 5 milligrams, Sodium 500 milligrams, Carbohydrate 30 grams, Fiber 2 grams, Protein 6 grams, Sugar 2 grams
ROASTED POTATOES WITH PAPRIKA MAYO
Steps:
- Preheat the oven to 450 degrees F.
- Bring a large pot of heavily salted water to a boil (I use about 3 tablespoons salt). Add the potatoes and cook until slightly tender, 6 minutes. Drain and pat dry.
- Scatter the potatoes on a baking sheet and season with salt and pepper. Drizzle with the melted butter and toss to coat using tongs. Roast until dark brown and crispy, 30 to 45 minutes, tossing halfway through.
- Meanwhile, in a bowl, whisk together the mayonnaise, vinegar, paprika, sugar and shallots.
- When the potatoes are done roasting, toss them with half of the paprika mayonnaise (save the rest for dipping or another use). Taste and adjust the seasonings as needed. Top with chives and enjoy!
YULIYA'S POTATO PIROGUES
Yuliya was one of my exchange students from Russia and this was one of the meals she would often prepare. I thought I would share it with you guys. Yuliya's words of advice: "Don't get the dough too thin, or they'll tear in the water!"
Provided by Chief Teer
Categories Potato
Time 1h
Yield 4-5 Dozen, 4 serving(s)
Number Of Ingredients 10
Steps:
- To make the dough, combine the flour and salt in a large mixing bowl.
- Make a well in the center and add the water and egg yolks. With a wooden spoon, stir constantly until the dough holds together, adding a little more water if necessary.
- Turn the dough onto a lightly floured surface and knead it for 2 minutes. Put the dough back in the bowl, cover it with plastic wrap, and set it aside.
- For the filling, boil the potatoes in a large saucepan of salted water for about 10 minutes or until the potatoes are soft.
- Drain the potatoes, then mash them by hand.
- Meanwhile, melt 2 tablespoons of butter in a small skillet. Add the onion and sauté for 5 minutes, stirring often.
- Add the onion, cheese, and salt to the potatoes and mash them inches.
- Bring a large pot of salted water to a boil.
- Meanwhile, break the dough into quarters. Roll one out thin on a floured surface.
- Using a biscuit cutter or a water glass, cut the dough into 3 to 3 1/2-inch circles. Roll out and cut the scraps. Repeat with the other 3 quarters until all the dough is used.
- Put a heaping teaspoon of filling in the center of each circle.
- Moisten the edge of the circle with a wet fingertip, then fold it in half and press the edges together firmly to seal.
- Drop the pierogi, 8 to 10 at a time, into the boiling water. Simmer until the pierogi rise to the surface, then continue to simmer for 4 to 5 minutes more.
- Next, melt a little butter in a large skillet. Using a slotted spoon, transfer the pierogi from the water into the skillet. Cook them in the butter over medium high heat for several minutes, until lightly browned on both sides.
- Serve hot and garnish with a little extra cheese, if you like.
Nutrition Facts : Calories 746.8, Fat 12.9, SaturatedFat 6.6, Cholesterol 180, Sodium 834.7, Carbohydrate 134.9, Fiber 8.3, Sugar 2.9, Protein 21.2
POTATO PIEROGIES
I used to help my mother make pierogies every spring for Easter and every fall for Thanksgiving.. they're time consuming to make, but well worth the effort!
Provided by Laura Elisabeth
Categories Savory Pies
Time 2h10m
Yield 6 per person, 6 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, whisk the egg.
- Add the sour cream, and whisk until smooth.
- Add the milk and 1 cup water, and whisk until combined.
- Slowly add about 3 cups flour, and stir with a wooden spoon to combine.
- Turn dough out onto a well-floured surface, and work in about 1 cup flour as you knead.
- Use a plastic scraper to lift the dough as it will stick to the counter before the flour is worked in. Continue kneading for about 8 to 10 minutes, working in another 1/2 cup flour.
- The dough should be elastic and no longer sticky.
- Be careful not to add too much flour as this will toughen the dough.
- Place dough in a lightly floured bowl, and cover with plastic wrap; set aside while you prepare the filling.
- Cook potatoes in salted boiling water until fork-tender.
- Drain, and mash with a potato masher.
- Add melted butter and cheeses, and continue to mash until well-incorporated.
- Season with salt and pepper to taste.
- Place a large pot of salted water over high heat, and bring to a boil.
- Lay a clean linen towel on your counter, and evenly distribute cornmeal on it to prevent sticking.
- On a floured surface, roll out dough to about 1/8-inch thickness.
- Using a 2 1/2-inch-diameter glass or cookie cutter, cut out as many circles as possible.
- Gather dough scraps together, roll out again, and continue cutting.
- Form filling into 1 1/2-inch balls, and place a ball in the center of each dough circle.
- Holding a circle in your hand, fold dough over filling, and pinch the edges, forming a thoroughly sealed crescent.
- Transfer to linen towel.
- Continue until all dough circles are filled.
- Add pierogi to the boiling water in batches.
- They will sink to the bottom of the pot, then rise to the top.
- Once they rise, let them cook for about 1 minute more.
- Meanwhile, drizzle platter with melted butter.
- Remove pierogi from pot, and transfer to platter to prevent sticking.
- Serve immediately.
Nutrition Facts : Calories 1034, Fat 37.3, SaturatedFat 22.7, Cholesterol 134.4, Sodium 169.4, Carbohydrate 152.4, Fiber 9.5, Sugar 3.7, Protein 23.5
More about "yuliyas potato pirogues recipes"
POTATO PAKORAS WITH YOGURT SAUCE - FINE DINING LOVERS
From finedininglovers.com
2.3/5 (34)Total Time 1 hr 30 minsServings 4
POTATO AND CHEESE PIEROGI RECIPE - SERIOUS EATS
From seriouseats.com
WHAT TO MAKE WITH PIEROGIES: 17 EASY RECIPES
From whattomaketoeat.com
SIMPLE AND TASTY POTATO PIEROGI RECIPE - DIY & CRAFTS
From diyncrafts.com
PIEROGI - WIKIPEDIA
From en.wikipedia.org
VEGAN PIEROGI WITH POTATOES - ELEPHANTASTIC VEGAN
From elephantasticvegan.com
WHAT TO SERVE WITH PEROGIES: 10 SAVORY SIDE DISHES
From insanelygoodrecipes.com
5/5 (9)Estimated Reading Time 6 minsCategory Side DishesPublished May 14, 2020
POTATO AND CHEDDAR PIEROGIES RECIPE | ANNE BURRELL
From foodnetwork.com
5/5 (1)Category AppetizerAuthor Anne BurrellDifficulty Intermediate
POTATO PIEROGIES RECIPES | MICHAEL FOODS
From michaelfoods.com
THE VERY BEST POTATO PIEROGI RECIPE - YOUTUBE
From youtube.com
POTATO, MUSHROOM & CARAMELIZED ONION PIEROGI - FOOD52
From food52.com
MY MOM’S 5-INGREDIENT CASSEROLE IS ALWAYS THE FIRST
From allrecipes.com
PIEROGI: POLAND'S FAVORITE COMFORT FOOD | KING ARTHUR BAKING
From kingarthurbaking.com
HOW TO MAKE UKRAINIAN POTATO AND ONION PIEROGIES | GRANDMA'S …
From youtube.com
HOW TO COOK PIEROGI (6 BEST WAYS) | POLONIST
From polonist.com
THE PEROGIE RECIPE 85 YEARS IN THE MAKING - FOOD …
From foodnetwork.ca
ROASTED CURRY POTATOES WITH GREEK YOGURT SAUCE | CAKE 'N KNIFE
From cakenknife.com
FROM A POLISH COUNTRY HOUSE KITCHEN'S PIEROGI WITH POTATO, CHEESE ...
From seriouseats.com
You'll also love