Mashed potatoes recipe

Recipes that will teach you how to make mashed potatoes and other potato meals..


French Scalloped Potato Recipe

 

French Scalloped Potato Recipe
 
Serves: 8
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French cuisine has evolved extensively over the passing of centuries. Over the years, the styles of French cuisine have been given different names, and have been modified by various master-chefs. These legendary master-chefs moved toward fewer spices and more liberal usage of herbs and creamy ingredients such as Herbes de Provence, milk, cream, and cheese, signaling the beginning of modern French cuisine. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally. Any cook will tell you that French food will not tolerate shortcuts in regard to the basic fundamentals. Because mastery of sauces and pastry dough is the center of culinary arts, French recipes themselves remain classic and constant. This French scalloped potato is made wonderfully enticing because of the variety of herbs found in Herbes de Provence, the creamy liquefied cheeses, and the tempting tang of white wine you’ll surely want to visit France and all its wonderful restaurants.
Ingredients
  • 2 pounds russet potatoes; thinly sliced (900 g)
  • ½ cup flour (60 g)
  • 2 tablespoons olive oil (15 ml)
  • ¼ cup onion; chopped (40 g)
  • 2 cloves garlic; minced
  • ¾ cup whipping cream (175 g)
  • ¾ cup chicken broth (170 ml)
  • ½ cup white wine (115 ml)
  • 1 teaspoon salt; add more to season (1 g)
  • 2 teaspoons Herbes de Provence (2 g)
  • 5 ounces goat cheese (145 g)
  • 4 ounces Gruyere cheese; grated (115 g)
  • ¼ cup Parmesan cheese; grated
Instructions
  1. Slice the potatoes gently into pieces and coat with flour; set aside for later use.
  2. In a large Dutch oven, heat the olive oil; sauté the onions and garlic until transparent and slightly browned, or for about 5 minutes.
  3. Stir in whipping cream, broth, and wine to pot/Dutch oven and bring to a boil. Reduce into simmer for a couple of minutes. Add Herbes de Provence, goat cheese, and Gruyere cheese and whisk until liquefied and evenly blended.
  4. Add the flour-coated sliced potatoes to the cheese mixture and boil. Reduce heat afterwards and simmer until broth is thickened.
  5. Preheat oven to 350° Fahrenheit; transfer the mixture using a wooden ladle into a greased 9x13 inch casserole dish. Sprinkle with grated Parmesan cheese.
  6. Cover with a tight-fitting lid and bake for 30 minutes; remove cover and bake for 30 more minutes.
  7. Remove from oven and let it cool for 5-10 minutes.
  8. Serve and enjoy the French delicacy!

Aged Parmigiano-Reggiano






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Italian Potato Salad Recipe

 

Italian Potato Salad Recipe
 
Serves: 8
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This is an Italian recipe of potato salad. Italian potato salad usually has parsley, olive oil and wine vinegar dressing. It’s nonfat because it’s made without mayonnaise; red wine vinegar is used instead of mayo and it gives the salad a sharp taste. You can also use substitutes in preparing this, like using red onions if you don’t have fresh basil or parsley. Balsamic vinegar is a nice substitution for the red wine vinegar. One great tip that this recipe offers you is to make sure to dress the potatoes while they are still warm because this is where they absorb the great flavor from the oil, vinegar and seasonings. This salad is also great with black bean burgers for a perfect summer night dinner. Now, here’s what you need and how to make this.
Ingredients
  • 6 large potatoes, boiled unpeeled
  • 1 medium onion, cut in half then sliced very thin
  • ⅓ cup extra virgin olive oil (80 ml)
  • ¼ cup red wine vinegar (60 ml)
  • 2 teaspoon sea salt (10 g)
  • 1 teaspoon freshly cracked pepper (10 g)
  • 2 tablespoons fresh parsley, chopped (30 g)
Instructions
  1. Place potatoes in a pot filled with enough amounts of water and cover. Bring to a boil until tender, for about 20 minutes. Drain well.
  2. Peel boiled potatoes while they are still warm and cut into large, bite-sized cubes.
  3. In large mixing bowl, toss potatoes while they are still warm together with remaining ingredients.
  4. Serve either warm or cold.
Notes
If you have some fresh tomatoes in the garden, you can add tomato slices, or some cucumber and/or black olives into the salad to add some extra flavor.


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Greek Potato Salad Recipe

 

Greek Potato Salad Recipe
 
Serves: 6
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The traditional Greek diet is mainly a healthy diet, plain and not highly spiced. Their foods are mostly made with the monounsaturated olive oil. Their seasonings are mainly minty like garlic and centered on fresh lemon juice. In this recipe, a delicious Greek-style potato salad is made. By looking at its ingredients, it’s obviously simple with just parsley as the spice, and then garlic and onion as the seasoning. Lemon juice acts as the main dressing of this salad; it gives a sharp, sweet and sour taste that perfectly fits the potatoes and other ingredients in this salad. It’s also a nonfat dish given that it’s made without mayo and other fat-containing dressing, just fresh lemon juice. Greeks love healthy foods and they can always turn a typical potato meal into a healthier variety just like this potato salad. Now, here’s how to make it.
Ingredients
  • 5-6 medium large potatoes
  • ¾ cup of extra virgin olive oil (180 ml)
  • ⅓ cup of lemon juice (80 ml)
  • 3 cloves of garlic, crushed
  • 1 large white onion
  • Sea salt
  • Fresh ground pepper
  • ¼ cup of chopped fresh parsley (6.25 g)
Instructions
  1. Peel the potatoes, cut into large bite-sized chunks of approximately the same size, and rinse well. Add potatoes to a pot with enough cold water to cover by 1½ inches, bring to a boil at medium-high heat. Check after 15 minutes for doneness, potatoes should easily be pricked with a fork.
  2. Cut the onion into thin slices, and then cut slices in half.
  3. Remove from heat, drain, and place in a serving bowl or dish. Stir in onions and toss.
  4. Prepare the dressing by mixing olive oil, lemon juice, garlic, salt, and pepper in a small bowl. Whisk the mixture well.
  5. When ready to serve, pour the dressing over potatoes, toss, and sprinkle with parsley.
  6. Serve warm, at room temperature or chilled.
Notes
Have some feta cheese nearby since potatoes and feta are a tasty treat.


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How to Make a Potato Omelet

 

How to Make a Potato Omelet
 
Serves: 4
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Here is how to make a traditional potato omelet. Any variety of potatoes can be used, red or yellow-fleshed potatoes are fine, but the quality of eggs is essential to consider. You will also need a nonstick skillet or frying pan for this recipe to easily flip over the omelet when cooking. A significant amount of olive oil should be considered to add some extra aroma on the omelet. The potato omelet pairs perfectly with spinach with raisins, artichokes, green vegetables, or with salad. Usually, omelet is served warm, but during summer, you can also serve this as a cold dish. This recipe serves 4 persons for a main dish and 6 for an appetizer. Read out the simple steps and give this recipe a try.
Ingredients
  • 4 large eggs
  • 20 ounces or 5 medium potatoes - peeled and diced into ½ inch cubes (600 g)
  • 1 small onion - peeled and julienned or finely chopped
  • ¾-cup olive oil (180 ml)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon salt (5 g)
Instructions
  1. Heat the ¾ cup olive oil in a 7-inch or 8-inch frying pan. Stir in onions and adjust heat to low. Stir with a wooden spoon and cover. Sauté onions for five minutes, stirring at least every minute.
  2. Add the diced potatoes. Stir well and cover. Cook for 20 minutes, or until the potatoes are tender, stirring every 5 minutes or so.
  3. Check potatoes if already cooked by pinching one cube with a knife, or tasting one, to see if they are tender. Turn off the stove if potatoes are already tender.
  4. In a large mixing bowl, beat the eggs with a fork or a French whisk, and sprinkle with salt to taste.
  5. Remove cooked potatoes from the skillet using a slotted spatula, draining away the remaining oil, and add them to the bowl of beaten eggs. Pour out any oil left in the skillet.
  6. Heat 1 tablespoon of olive oil to the same skillet and add the mixture into the heated oil.
  7. Pour the mixture evenly over the whole base of the skillet without stirring it. Adjust to low heat, and cover. Cook for 5 minutes.
  8. Remove the skillet from heat and uncover it. Put a plate upside down over skillet. Hold the skillet by the handle with one hand, and place the other hand flat on the plate. Carefully, flip the skillet over so that the half-cooked omelet lands on the plate.
  9. Add the other 1 tablespoon of olive oil to the skillet and allow to be heated.
  10. Place the omelet back into the skillet with the uncooked side down. Adjust heat to low, and cover. Cook for another 5 minutes or until it is browned.
  11. Remove omelet by placing a plate upside down over skillet and flipping it just like procedure 7.
  12. Serve and enjoy!


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Garlic Mashed Potatoes Recipe

If you don’t mind garlic breath then you will love garlic mashed potatoes :) …no, this is not the best way to start this garlic mashed potatoes recipe. Lets start this way. Adding garlic to mashed potatoes is great, it makes them tastier, gives them a special twist and it’s pretty easy to do. So if you are after something a little bit different when it comes to mashed potatoes – try garlic mashed potatoes.

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