Just wanted to record the details of the potato preparation yesterday since you never know when you'll need to make mashed potatoes for 20+ people again.. This is adapted from The Pioneer Woman recipe for make ahead mashed potatoes.
10 lbs potatoes, peeled and sliced into uniform size chunks
8 oz cream cheese, softened
2 sticks butter
1 to 1 1/2 cups half & half or milk
salt & pepper to taste
Boil the potatoes in salted water until tender. Mash the potatoes (I put them in my mixer). Mix in the cream cheese, butter, half & half and salt and pepper until creamy. Spread the potatoes in a buttered baking dish. You can refrigerate for a couple of days. Let sit at room temp. for a couple of hours if they are refrigerated. Dot the top with little pieces of butter. Cover with foil and bake in a 350 degree oven for 30-40 minuntes until heated through. This was plenty for our extended family of 23.. and even had some leftovers.
Showing posts with label sides. Show all posts
Showing posts with label sides. Show all posts
11/25/2011
8/13/2011
Grilled Potatoes
I have made these twice now and the kids cheered the second time I made them. This recipe is also from Real Mom Kitchen.
Grilled Potatoes
4 medium russet potatoes, scrubbed but not peeled
3 Tbsp canola oil
1 tsp smoked paprika (I was
out of paprika so I just used salt and pepper.)
1 1/2 tsp kosher salt
Preheat your grill to medium-high heat. While the grill preheats, cut potatoes lengthwise into 1/4-inch slices. This is easy using a mandolin, but if you don’t have one a knife will do the job too.
Place the potatoes in a gallon sized freezer bag. Add the oil to the bag and seal closed. Toss the potatoes around in the sealed bag until well coated with the oil.
Open the bag and sprinkle in the smoked paprika and salt. Seal the bag again and toss the potatoes until the salt and paprika are nice and even distributed on the potato slices.
Remove the potato slice from the bag and place directly on the grill. Cook for about 5 minutes per side. Keep an eye on them so they don’t get overcooked. You want them tender on the inside when pierced with a fork, but slightly crisp and golden brown on the outside.
Remove from grill and serve immediately. Serves 4-5.
She made them with a BBQ dipping sauce. But I haven't made that yet. Last night I put grated cheese over them when they came off the grill to make cheese fries if you will. They were delicious.
Grilled Potatoes
4 medium russet potatoes, scrubbed but not peeled
3 Tbsp canola oil
1 tsp smoked paprika (I was
out of paprika so I just used salt and pepper.)
1 1/2 tsp kosher salt
Preheat your grill to medium-high heat. While the grill preheats, cut potatoes lengthwise into 1/4-inch slices. This is easy using a mandolin, but if you don’t have one a knife will do the job too.
Place the potatoes in a gallon sized freezer bag. Add the oil to the bag and seal closed. Toss the potatoes around in the sealed bag until well coated with the oil.
Open the bag and sprinkle in the smoked paprika and salt. Seal the bag again and toss the potatoes until the salt and paprika are nice and even distributed on the potato slices.
Remove the potato slice from the bag and place directly on the grill. Cook for about 5 minutes per side. Keep an eye on them so they don’t get overcooked. You want them tender on the inside when pierced with a fork, but slightly crisp and golden brown on the outside.
Remove from grill and serve immediately. Serves 4-5.
She made them with a BBQ dipping sauce. But I haven't made that yet. Last night I put grated cheese over them when they came off the grill to make cheese fries if you will. They were delicious.
6/09/2010
Roasted Potatoes for 50
I'm trying to make a point of recording recipes and amounts when I cook things in large quantities. Just in case anyone needs to serve roasted potatoes for a crowd, here's what I did for Grandma's 90th.
• 15 lbs red potatoes, washed & cut in bite size pieces
• olive oil
• salt & pepper
• rosemary
Preheat oven to 400 degrees. Wash potatoes and cut in bite size pieces. Lay out as many as will fit in a single layer on a cookie sheet. Drizzle with olive oil (just eyeball it on the amount.. enough to lightly coat the potatoes). Sprinkle with salt & pepper and dried or fresh rosemary (again, eyeball the amount) and toss with your hands until its evenly coated. Bake at 400 for about 20 minutes, turn potatoes with a spatula and bake for another 15-20 minutes until browned to desired doneness.
For the party, I made them a day in advance, let them cool, and put them in containers in the fridge. Party day, I spread them on cookie sheets and reheated at 350 for about 30 minutes until heated through. We ended up moving them to foil pans and keeping them in the oven until it was time to eat and serving them in the foil pans. I suppose we could have just reheated them in the foil pans, but I thought they would be more crispy if we re-heated them in a single layer on the cookie sheets.
For the party, I made them a day in advance, let them cool, and put them in containers in the fridge. Party day, I spread them on cookie sheets and reheated at 350 for about 30 minutes until heated through. We ended up moving them to foil pans and keeping them in the oven until it was time to eat and serving them in the foil pans. I suppose we could have just reheated them in the foil pans, but I thought they would be more crispy if we re-heated them in a single layer on the cookie sheets.
4/27/2010
Grilled Asparagus
This recipe comes from our always reliable Better Homes & Gardens Grilling Book. It is a super easy (and delicious) way to cook asparagus if you are already grilling. If you have never tasted the wonders of crispy asparagus tips, definitely give it a try.
• 1 pound asparagus spears, trimmed
• 2 tbsp butter, melted
• 1 clove garlic, minced
• Dried dill
• Salt & pepper
• Finely shredded Parmesan cheese
Place asparagus on a sheet of aluminum foil or disposable foil pan. Drizzle with butter and sprinkle with garlic, dill, salt and pepper. Toss to mix. Grill for 5-7 minutes over medium heat, stirring occasionally. The tips should be slightly crispy and the stalks tender. Sprinkle with Parmesan cheese. Makes 4-6 servings.
• 1 pound asparagus spears, trimmed
• 2 tbsp butter, melted
• 1 clove garlic, minced
• Dried dill
• Salt & pepper
• Finely shredded Parmesan cheese
Place asparagus on a sheet of aluminum foil or disposable foil pan. Drizzle with butter and sprinkle with garlic, dill, salt and pepper. Toss to mix. Grill for 5-7 minutes over medium heat, stirring occasionally. The tips should be slightly crispy and the stalks tender. Sprinkle with Parmesan cheese. Makes 4-6 servings.
4/07/2010
Lime Rice Pilaf
While eating Rice-A-Roni with dinner recently, Kristen observed that no matter what flavor is listed on the front of the box, it always just tastes like Rice-A-Roni. Very true. Plus it is no doubt chock-full of sodium. Surely making seasoned rice from scratch couldn't be that difficult. This simple recipe from Food Network confirmed to us that it isn't.
• 2 tbsp butter
• 1/2 cup onion, finely chopped
• 2 cups long grain white rice
• 3 3/4 cups chicken stock
• Juice and zest of 1 lime
• Salt and pepper
• Fresh parsley or cilantro, finely chopped
Melt butter in heavy large saucepan over medium heat. Add onion and sauté until tender, about 5 minutes. Add rice and stir to coat. Add chicken stock, lime juice and lime zest. Bring to boil, stirring occasionally. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 15-20 minutes. Remove from heat and let stand covered 5 minutes. Season to taste with salt and pepper. Sprinkle with parsley or cilantro.
The recipe says is makes 4 servings, but one batch has lasted two dinners so far and we still have some leftovers. But most importantly, it doesn't taste like Rice-A-Roni.
• 2 tbsp butter
• 1/2 cup onion, finely chopped
• 2 cups long grain white rice
• 3 3/4 cups chicken stock
• Juice and zest of 1 lime
• Salt and pepper
• Fresh parsley or cilantro, finely chopped
Melt butter in heavy large saucepan over medium heat. Add onion and sauté until tender, about 5 minutes. Add rice and stir to coat. Add chicken stock, lime juice and lime zest. Bring to boil, stirring occasionally. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 15-20 minutes. Remove from heat and let stand covered 5 minutes. Season to taste with salt and pepper. Sprinkle with parsley or cilantro.
The recipe says is makes 4 servings, but one batch has lasted two dinners so far and we still have some leftovers. But most importantly, it doesn't taste like Rice-A-Roni.
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