Category: POTATOES

GARLICKY SHEPHERD’S PIE

GARLICKY SHEPHERD’S PIE

10 inch prepared pie crust

POTATO TOPPING
4 large russet potatoes, peeled and diced
10 whole garlic cloves, peeled
1/2 cup sour cream
1/4 to 1/2 cup beef broth
4 tablespoons butter, softened
FRESH ground sea salt and black pepper, to taste

  • Add the potatoes and garlic to a large sauce pan.
  • Cover with cold water.
  • Bring to a boil over medium heat and cook, uncovered, until the potatoes are fork-tender, 10-15 minutes.
  • Drain.
  • Transfer the potatoes and garlic to a large bowl.
  • Add the sour cream, 1/4 cup of the broth, butter, salt and pepper, and beat on low speed with a hand mixer until the potatoes are light and fluffy, about 1 to 2 minutes.
  • If the mixture is too dry, add the remaining 1/4 cup broth. DO NOT OVER MIX!
  • Cover and set aside.
  • Preheat the oven to 350°.

FILLING
4 slices bacon, cooked crisp and crumbled
1 tablespoon avocado oil
1 LARGE Vidalia onion, chopped
1 LARGE shallot, diced
FRESH ground sea salt and black pepper, to taste
1 teaspoon sugar
1 pound ground beef
2 to 3 medium carrots, roughly chopped, (about 1 cup)
1 cups frozen petite peas, thawed and drained
2 LARGE garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon all-purpose flour
1 (12-ounce) bottle beer (flavor of choice)
1/2 cup beef broth
1 teaspoon FRESH finely minced tarragon leaves
1 teaspoon FRESH finely minced thyme leaves
2 tablespoons chopped fresh parsley leaves
FRESH ground sea salt and black pepper, to taste
1/2 cup FRESHLY grated Gruyere or Cheddar

  • Heat a large skillet over medium heat.
  • Add the bacon and cook, stirring occasionally until browned and crisp.
  • Drain on paper toweling and set aside.
  • Add the avocado oil to the drippings in the skillet and increase to medium heat.
  • Add the onions and 1/2 teaspoon of salt, and cook, stirring occasionally, until the onions are very soft and just beginning to brown, about 10 minutes.
  • Sprinkle in the sugar, and cook, stirring occasionally, until the onions begin to caramelize, about 3 minutes.
  • Add the carrots and peppers, sautéing 2-3 minutes more.
  • Stir in the beef and cook, stirring occasionally, over medium-high heat, until the beef begins to brown, about 7 minutes.
  • Fold in the peas, and garlic, stirring a couple minutes more.
  • Stir in the tomato paste and flour and cook, stirring, until well blended, about 2 minutes.
  • Add the beer, bring to a boil and boil for 3 minutes.
  • Cook, stirring with a wooden spoon, and scraping up the browned bits from the bottom of the pan, about 2 minutes.
  • Add the cooked bacon, the broth, herbs, FRESH ground sea salt and black pepper, bring to a boil. Reduce the heat and simmer, uncovered, until the sauce thickens, about 15 minutes.
  • Spoon the meat mixture into the prepared crust.
  • Spread the potato topping evenly over the beef mixture.
  • Bake until the filling is hot, the topping is lightly browned and the edges are bubbly, about 35 minutes.
  • Remove from the oven and sprinkle with the cheese.
  • Return to the oven and bake for 10 more minutes.
  • Let rest out of the oven for 10 minutes before serving.
  • Sprinkle with parsley and serve.

TOMATO SCALLOPED POTATOES

This is another 1930’s-40’s recipe box find written in a stenographer’s shorthand and old cursive on old yellowed scrap paper. It took me a bit to decipher it, but it was well worth it. 😀

TOMATO SCALLOPED POTATOES
1/2 cup chopped onion I used 2 shallots
2 tablespoons butter I used herbed butter
2 tablespoons flour I used WONDRA which is extra fine
1 teaspoon paprika
1/2 teaspoon salt I used FRESH ground, to taste
1/8 teaspoon pepper I used FRESH ground, to taste
1 cup water I used chicken broth
8 ounce can diced tomatoes I used a 14 ounce can
2 chicken bouillon cubes I only used 1 since I was using broth
5 cups peeled sliced potatoes I used tricolor baby potatoes

  • Preheat oven to 400°.
  • Melt butter in large skillet over medium heat.
  • Add onions and saute 2-3 minutes until soft.
  • Sprinkle with flour, paprika, salt and pepper, blending well.
  • Add water, tomatoes and bouillon cubes, simmering over medium heat until thickens.
  • Spray 2 quart casserole with non-stick spray.
  • Layer 2/3 of the potatoes loosely on the bottom
  • Sprinkle with a fine flour and some FRESH ground sea salt and black pepper.
  • Top with half of the tomato mixture followed by the layer of thin baby Swiss cheese slices.
  • Follow with remaining tomato sauce mixture over top.
  • Bake 1 hour or until cooked through and tender.

NOTES:

  • I have made a few changes that are indicated in red above and find they are tastier than ever.
  • I also use herbed butter cubes for additional flavor, usually rosemary or tarragon.
  • I also added a layer of ULTRA thin sliced baby Swiss cheese under the last layer of potatoes.

PAN SEARED CHICKEN with RUSTIC TOMATO GRAVY & FLUFFY BUTTERED MASHED POTATOES

I got this recipe from Jet Tila and have used it ever since to make the fluffiest, lightest and tastiest mashed potatoes.

PAN SEARED CHICKEN with RUSTIC TOMATO GRAVY & FLUFFY BUTTERED MASHED POTATOES

PAN SEARED CHICKEN with RUSTIC TOMATO GRAVY
3 to 4 boneless, skinless chicken breasts
2 tablespoons avocado oil
2 tablespoons butter
1 bunch green onions, sliced THINLY
3 cloves garlic, minced
1-2 tablespoons FRESH chopped thyme leaves
FRESH ground sea salt and black pepper
15 ounce can petite diced tomatoes, drained, but juice reserved
chicken stock
1 tablespoon chicken bouillon
1 tablespoon WONDRA flour
3 tablespoons Mascarpone cheese

  • Rinse and pat dry the chicken breasts.
  • Add enough chicken stock to the reserved tomato juice to equal 1 3/4 cups. Whisk in chicken bouillon.
  • Heat oil in skillet over medium high heat.
  • Generously season chicken breasts with FRESH ground sea salt and black pepper.
  • Dredge chicken breasts in flour.
  • Sear chicken breast on each side 2-3 minutes per side.
  • Remove chicken from pan and keep warm.
  • Add onions and garlic, sauteing 2-3 minutes.
  • Add tomatoes and thyme leaves, simmering 10 minutes until tomatoes are cooked through.
  • Stir in Mascarpone cheese until creamy.
  • Add chicken breasts to sauce, turning to coat.
  • Serve over fluffy mashed potatoes.

FLUFFY BUTTERED MASHED POTATOES
6 tablespoons unsalted butter, cut into pieces
2 pounds SMALL Yukon gold potatoes, peeled and cut into half (2 inch pieces)
1/2 cup half and half
1 1/2 tablespoons FRESH grated sea salt
1 teaspoon FRESH ground sea salt

  • Add potato pieces into a large saucepan and cover by 1 inch with COLD* (see notes) water.
  • Add 1 tablespoon of sea salt.
  • Bring to a boil over HIGH heat.
  • Reduce heat to MEDIUM heat and simmer for 15-18 minutes until potatoes are fork tender.
  • Drain the potatoes well in a colander and then return to the pan over LOW heat.
  • Warm the half and half in the microwave for 45 seconds.
  • Rice or mash potatoes with a masher until lumps are gone.
  • Fold in half and half with a rubber spatula.
  • Add butter 1 piece at a time, folding it gently into the potato mixture.
  • Season to taste with remaining salt and pepper.

NOTES:

  • Using the COLD water makes the starches in the potatoes cook slower and more evenly so that the outsides are not more done when the centers are ready and they become creamier.
  • Give your potatoes a kick with a bit of roasted garlic, chives or even some wasabi for some variety.

CRISPY POTATO BALLS

CRISPY POTATO BALLS adapted from REE makes 3 dozen

1 1/2 cups COLD mashed potatoes
3 strips bacon, cooked crisp, cooled and crumbled
1/4 cup WONDRA flour 
1 LARGE egg 
1 tablespoon FRESH chopped parsley, plus more for garnish 
1/4 cup grated Parmesan, plus more for garnish 
1/2 cup shredded mozzarella 
FRESH ground sea salt and black pepper
1/4 + 3/4 cup dried breadcrumbs 
Peanut or Avocado oil, for frying 
Finishing salt 

  • Mix together the Mashed Potatoes, flour, egg, parsley, 1/4 cup bread crumbs, bacon pieces, Parmesan cheese, mozzarella cheese and FRESH ground black pepper in a bowl.
  • Place the 3/4 cup breadcrumbs on a large plate.
  • Form the potato mix into 12 golf-ball-sized balls. The mixture will be a little sticky, so I use clover hands to roll the balls.
  • Place the balls directly on the breadcrumbs and roll each ball in the breadcrumbs, pressing to make sure they stick well.
  • Put the bread crumbed balls on a plate.
  • Cover and freeze for 45 minutes.
  • Heat 2 inches of oil in a dutch oven to 375°.
  • Add the balls to the oil and fry until golden brown on all sides, 3 to 5 minutes total. DO NOT CROWD THE PAN.
  • Remove to a paper towel-lined plate and sprinkle immediately with salt.
  • Garnish with more Parmesan and parsley.

MASHED POTATOES
5 pounds Red OR Yukon gold potatoes
3/4 cup salted butter
8 ounces cream cheese, softened 
1/2 cup half-and-half OR buttermilk
FRESH ground sea salt and black pepper

  • Peel and cut the potatoes into pieces of approximately the same size.
  • Bring a large pot of water to a simmer and add the potatoes.
  • Bring to a boil and cook until a fork easily slides into the potatoes with no resistance.
  • Drain the potatoes in a large colander.
  • Place them back into the dry pot and mash the potatoes, allowing all the steam to escape.
  • Add the butter, cream cheese and milk and cream together.
  • Season to taste.

CRISPY CHEDDAR CHICKEN with LOADED BACON MASHED POTATOES

CRISPY CHEDDAR CHICKEN with LOADED BACON MASHED POTATOES

Golden cheesy crispy chicken is ALWAYS a recipe for success. When you add melted cheddar and BOLD spices along with a CHEESY stuffed mashed potatoes you have WINNER, WINNER, CHICKEN DINNER.

CHICKEN
3/4 pound thin chicken steaks
2 tablespoons mayonnaise
1/3 cup FINELY shredded cheddar cheese
¼ cup Panko breadcrumbs
1 tablespoon QUALITY season salt
scant 2 tablespoons butter
FRESH ground sea salt and black pepper

  • Adjust rack to top position.
  • Preheat oven to 425°.
  • Lightly oil a baking sheet.
  • Pat chicken dry and season with FRESH ground black pepper.
  • Place on prepared baking sheet.
  • Evenly spread a thin layer of mayonnaise onto tops of chicken.
  • Melt butter in a medium microwave safe bowl.
  • Stir together the melted butter, Panko breadcrumbs, seasoning salt, and cheddar cheese.
  • Divide the Panko mixture evenly between the chicken steaks, pressing to adhere.
  • Roast on top rack until chicken is cooked through, 15-20 minutes. TIP: For a deep golden crust, broil chicken for the last 2-3 minutes.

POTATOES
3/4 pounds Yukon gold potatoes, diced into ½-inch pieces.
1/4 cup shredded cheddar cheese
4 slices bacon, cooked crisp
2 tablespoons sour cream
1 tablespoon butter
1/4 cup heavy cream
FRESH ground sea salt and black pepper
2 tablespoons minced chives

  • Place potatoes in a large pot with enough salted water to cover by 2 inches.
  • Bring to a boil and cook until tender, 15-20 minutes.
  • Drain and return potatoes to pot.
  • Add sour cream, 1/4 cup shredded cheddar cheese, and 1 tablespoon butter.
  • Mash until smooth and creamy, adding heavy cream as needed.
  • Stir in half the bacon and half the chives.
  • Season to taste with FRESH ground sea salt and black pepper.

ASSEMBLY

  • Divide chicken and potatoes between plates.
  • Top potatoes with remaining bacon and remaining chives.
  • Serve immediately.

CREAMY CHICKEN & VEGGIES with GNOCCHI DUMPLINGS

CREAMY CHICKEN & VEGGIES with GNOCCHI DUMPLINGS

adapted from Eliza Winograd at Marley Spoon

1 tablespoon FRESH chopped parsley
1 tablespoon FRESH chopped thyme leaves
1 small can Le Seur peas, drained WELL
1/2 cup mascarpone cheese
1 1/2 cups chicken stock
3/4 pound chicken breast strips
3 LARGE carrots, halved and sliced
1 bunch scallions, sliced thin
2-3 cloves garlic, minced
2-3 cups gnocchi
1 tablespoon avocado oil
1 tablespoon butter
FRESH ground sea salt and black pepper
1 tablespoon WONDRA flour

  • Bring a medium saucepan of salted water to a boil.
  • Add gnocchi and cook about 3 minutes, stirring gently, until tender and most of gnocchi float to the top. Drain well.
  • Pat chicken dry and generously season with FRESH ground sea salt and black pepper.
  • 
Melt butter and oil in a large skillet over medium-high heat.
  • Sear chicken tenders 1-2 minutes per side.
  • Remove chicken to a plate.
  • Add carrots, onions and garlic, stirring occasionally and cooking until softened and lightly browned, 3–4 minutes.
  • Stir in flour and cook, about 1 minute.
  • Add chicken stock to skillet and return chicken to skillet. Bring to a simmer.
  • Stir in mascarpone cheese.
  • Fold in peas and gnocchi.
  • Simmer a few minutes more.
  • Season to taste with salt and pepper.
  • Sprinkle with chopped parsley and serve.

CHICKEN & APPLES ~ PURE COMFORT FOOD

This recipe is adapted from Eliza Winograd Marley Spoon and provides a hearty and complete comfort meal with rustic mashed potatoes, flavorful chicken with its sweet and tart apple with a creamy sauce and crisp tart salad as a companion. The recipe as written didn’t have enough OOOMPH for us (it was actually quite bland), so I OOOMPED it up a bit 😀

CHICKEN & APPLES over Mashed Potatoes with Spinach Salad

SALAD & DRESSING
2  cups torn baby spinach
1 1/2 tablespoons avocado oil
2 tablespoons champagne vinegar
1 tablespoon FINELY diced shallot
1 Granny Smith apples, peeled, cored and diced into 1/4 inch cubes
FRESH ground sea salt and black pepper
1/4 cup chopped walnuts or pecans, toasted if desired

  • In a medium bowl, whisk together 2 tablespoons oil, 2 tablespoons vinegar and 1 tablespoon of the chopped shallots.
  • Season to taste with salt and pepper.
  • Set aside.
  • Just before serving, toss spinach leaves and chopped apple, nuts and dressing.

POTATOES
1/4-1/3 cup sour cream
2 Yukon gold potatoes, peeled and large diced
2 tablespoons butter
FRESH ground sea salt and black pepper

  • Place potatoes in a small saucepan with 1 teaspoon salt along with enough water to cover by 1-inch.
  • Bring to a boil, then simmer until tender, about 15 minutes.
  • Drain, return to pot, add 2 tablespoons butter and keep covered. 


CHICKEN
1 teaspoon Dijon mustard (see note)
2 teaspoons BETTER THAN chicken concentrate
1 teaspoon onion powder
1 teaspoon poultry seasoning
1 teaspoon salt + FRESH ground sea salt and black pepper
3/4 pound boneless, skinless chicken breasts or tenders
1 Granny Smith apples, peeled, cored and diced into 1/4 inch cubes
1 shallot, FINELY chopped
3 cloves garlic, minced
1 tablespoon avocado oil
1 + 1 tablespoons butter
1 tablespoon WONDRA flour
1 cup water

  • Pat chicken dry and generously season all over with a mixture of the onion powder and FRESH ground sea salt and pepper.
  • Heat 1 tablespoon oil and 1 tablespoon butter in a medium skillet over medium-high.
  • Add chicken until well browned on both sides but not cooked completely through, 2–3 minutes per side.  Transfer chicken to a plate and keep warm.
  • Melt 1 tablespoon butter in reserved skillet over medium-high.
  • Add apples, garlic and the remaining shallots and cook, stirring occasionally, until well browned and slightly softened, 3–5 minutes.
  • Sprinkle flour over skillet and cook 30 seconds.
  • Whisk together water, chicken concentrate and Dijon mustard. Add to skillet, gently stirring and scraping up any browned bits from the bottom.
  • Return chicken to pan, simmering 5-7 minutes until chicken is cooked through, apples are tender and sauce has thickened.

  • Return saucepan with potatoes to medium-high and add sour cream and 2 tablespoons butter. Coarsely mash using a fork or potato masher.
  • Season to taste with salt and pepper.
  • Serve chicken with apples and sauce spooned over top with mashed potatoes and salad alongside.

NOTE: I substitute a creamy horseradish for the Dijon due to an allergy that works well for me, but the flavor base is up to you 😀

PARMESAN POTATO BAKE

PARMESAN POTATO BAKE
6 LARGE red potatoes
FRESH ground sea salt and black pepper, to taste
3 tablespoons grated Parmesan cheese
1 tablespoons FINELY minced Italian parsley
4 tablespoons butter, melted
1 tablespoons avocado oil
3/4 cup shredded Parmesan cheese

  • Preheat oven to 450°.
  • Slice potatoes with a mandolin on a medium thin blade.
  • Toss potatoes with melted butter, grated Parmesan, parsley and FRESH ground sea salt and black pepper until well coated.
  • In a 10 inch cast iron skillet heat avocado oil and make sure the entire skillet is coated with the oil.
  • Layer potatoes and shredded Parmesan cheese 3 times.
  • Transfer pan to oven for 30 minutes.
  • Turn off oven and cover with foil, leaving pan in oven for another 30 minutes.
  • When ready to serve, invert onto serving plate and cut into wedges.

HAMBURGER STEAKS with ONION GRAVY and PARMESAN POTATOES updated – REMAKING A CLASSIC

HAMBURGER STEAKS with ONION GRAVY and PARMESAN POTATOES
3/4 pound ground chuck
1/2 pound hamburger
1/2 pound ground pork
1 sleeve Keebler club crackers, crushed
1/2 teaspoon sea salt
1/2 teaspoon white pepper
1 tablespoon Worcestershire sauce
2 cloves minced garlic
1/2 cup finely chopped onion
2 Jumbo eggs
1 tablespoon liquid Smoke – MYSTERY ingredient

PARMESAN MASHED POTATOES
6 medium red potatoes, washed and cut into pieces (see note)
1/4 cup sour cream
1/4 cup butter
1/4 cup Parmesan cheese
1/4-1/2 cup Buttermilk

ONION GRAVY
3 tablespoons butter
1/2 cup finely chopped onion
2 tablespoons self-rising flour
1 tablespoons cream sherry
2 cups hot water
1 tablespoon better than bouillon beef base
1 teaspoon Kitchen Bouquet
salt and pepper to taste

  • Combine all the hamburger steak ingredients until well mixed. Form six steaks.
  • Bake 30-45 minutes at 350°.
  • In a large skillet melt the butter for the gravy.
  • Saute the onions until browned.
  • Add the bouillon base, cream sherry and hot water. Bring to a boil.
  • Reduce heat, add flour and continue cooking to desired consistency.
  • Bring potatoes to a boil until tender. Drain WELL.
  • Combine potato ingredients and beat until smooth.
  • Enjoy

NOTE: If making this dish for company I like to use russets and bake them first.  Scoop out insides to prepare potatoes and pipe back into the shells to heat before serving. 😀

BACON ROASTED POTATOES ~ AIR FRIED

BACON ROASTED POTATOES
1 1/2 pounds small new potatoes, halved
1 tablespoon avocado oil
5 sprigs thyme, leaves removed from one sprig and reserved
FRESH ground sea salt and black pepper
3 slices bacon, diced and cooked crumbly
3 shallots, cut into wedges
2 tablespoons champagne vinegar

  • Preheat oven to 400°.
  • In a large bowl toss the potatoes and thyme with the oil.
  • Generously season with FRESH ground sea salt and black pepper.
  • Add to fryer basket on top of baking sheet.
  • Bake 30 minutes until potatoes are JUST tender.
  • Add shallot wedges and crumbled bacon pieces, tossing to combine.
  • Bake another 15 minutes until golden and cooked through.
  • Whisk together the vinegar, reserved thyme leaves and any juices from the baking sheet.
  • Toss vinegar mixture with potatoes and shallots.

SHEET PAN SCALLOPED POTATOES ala VALERIE BERTINELLI

SHEET PAN SCALLOPED POTATOES ala VALERIE BERTINELLI
2 tablespoons unsalted butter
1 large VIDALIA onion, THINLY sliced
2 to 3 cloves garlic, minced
3 1/4 pounds medium Yukon Gold potatoes (6 to 7 potatoes), cut into 1/8-inch rounds
FRESH ground sea salt and black pepper
1 1/2 cups grated Fontina cheese – about 8 ounces
1 cup grated Parmesan – about 5 ounces
2 cups heavy cream
2 tablespoons finely chopped fresh rosemary
1 tablespoon Dijon mustard
1 teaspoon lemon zest

  • Preheat the oven to 450 degrees F.
  • Spray a LARGE 18X13, rimmed baking sheet with non-stick cooking spray.
  • Melt the butter in a large sauté pan over medium heat.
  • Add the onions and cook, stirring occasionally, until lightly caramelized, 15 to 20 minutes; if the onions are browning too quickly, reduce the heat to low. When the onions are almost done, stir in the garlic and cook an additional 2 minutes to lightly toast. Remove from the heat.
  • Layer half of the potatoes, shingle style in 6 or 7 even rows on the prepared baking sheet, making sure the sheet is completely covered.
  • Season the potatoes with salt and pepper, and sprinkle with half of the fontina and Parmesan.
  • Spread the caramelized onions evenly over the top.
  • Shingle the remaining half of the potatoes over the onions, and season with more salt and pepper.
  • Turn the heat to medium under the sauté pan.
  • Add the cream, rosemary, Dijon and lemon zest, stir together and bring to a SLOW simmer.
  • Season with salt and then pour the cream over the potatoes; tilt the baking sheet slightly in all directions to ensure even coverage. Top with the remaining Fontina and Parmesan.
  • Cover the baking sheet with foil and bake for 15 minutes.
  • Remove the foil and continue baking until the top is golden brown, the edges are crispy and the potatoes are tender, another 20 to 25 minutes.
  • Let the cool for 15 minutes before serving.

SCALLOPED POTATO TURNIP GRATIN

SCALLOPED POTATO TURNIP GRATIN
4 tablespoons butter
2 green onions, sliced thin
1/4 cup WONDRA flour
1 pound turnips, peeled and thinly sliced
1 pound YUKON gold potatoes, thinly sliced
2 1/2 cups heavy whipping cream
FRESH ground sea salt and black pepper
1 tablespoon chopped FRESH thyme
1 tablespoon chopped FRESH oregano
1/3 cup chopped Italian Parsley
2 cloves garlic, minced
1/2 cup FRESH grated Parmesan cheese

  • Preheat oven to 350°.
  • LIGHTLY spray sheet pan with non-stick cooking spray.
  • Alternately layer turnip and potato slices.
  • Generously sprinkle with FRESH ground sea salt and black pepper.
  • Repeat with a second layer and sprinkle again with FRESH ground sea salt and black pepper.
  • In a skillet melt the butter.
  • Add the green onions and saute 30 seconds.
  • Whisk in flour until smooth.
  • Add garlic, thyme, oregano, parsley and heavy whipping cream, cooking until thickened.
  • Pour sauce over potatoes and turnip, smoothing evenly.
  • Top with Parmesan cheese.
  • Bake 25-30 minutes until cooked through and golden.