Whipped Sweet Potatoes
Sweet potatoes say Thanksgiving. If you are not a fan of the usual marshmallow sweet potato casserole then try my Whipped Sweet Potatoes. You could also substitute these potatoes for regular mashed potatoes and pour gravy all over them. Yum!
INGREDIENTS
6 Pounds Sweet Potatoes
1 Cup Whipped Cream
1/2 Cup Unsalted Butter
1 Teaspoon Kosher Salt
1/2 Teaspoon Smoked Paprika
Peel the potatoes and cut them into pieces. Place the potatoes into a medium size pot filled with salted cold water. Bring to a boil and then turn the heat down to medium and cook for 20 minutes or until done. The potatoes should be fork tender and not mushy. Remove from the heat and drain the potatoes well in a colander. Return the potatoes back to the pot. Add the whipped cream and the butter. Turn the heat to low and make sure the butter melts. Add the kosher salt and smoked paprika. With a hand mixer beat until smooth on a medium speed. Remove from the pot and transfer to a serving bowl. Serve warm. Serves 8
Onion Potato Gratin
I don’t know where I would be without onions. I put onions in almost everything. Here is a recipe where the humble onion gets to be the star which is sure to become a household favorite.
INGREDIENTS
4 Large Thinly Sliced Onions
1/2 Cup Brown Sugar
3/4 Cup Butter
6 Large Sliced Potatoes
1 Cup Cream
3 Sprigs Chopped Rosemary
Preheat your oven to 350° F. In a large size sauté pan place the sliced onions, butter and brown sugar over a low heat. Cook for 40 minutes until caramelized. Stir occasionally. Grease a shallow baking dish with olive oil. Do not peel the potatoes. Just slice them. Place a layer of potatoes in the baking dish and then a layer of onions. Drizzle with the cream and sprinkle with the chopped rosemary. Repeat until all ingredients are used, ending with the onions, cream and rosemary. Bake for 1 hour until the top is golden and bubbly. Serves 4
Olive Oil Mashed Potatoes
I don’t know a single person that can resist mashed potatoes. The olive oil and garlic are what makes these mashed potatoes so great!
INGREDIENTS
4 Pounds Quartered Red Potatoes
1/2 Cup Olive Oil
4 Garlic Cloves
2/3 Cup Heavy Whipping Cream
1/4 Cup Softened Butter
2 Teaspoons Kosher Salt
1 Teaspoon Freshly Ground Pepper
2/3 Cup Milk
4 Chopped Green Onions
1 Cup Grated Parmesan Cheese
Fill a large stock pot with water and place the quartered potatoes. Bring to a boil. Reduce the heat and cook for 20 minutes. Make sure that the potatoes are tender. You will now need to put the olive oil and garlic in either a food processor or blender. Process until the olive oil and garlic are well blended. When the potatoes are done you will need to drain them. DO NOT rinse the potatoes. Turn off the heat and return the potatoes to the stock pot and gradually add the cream, butter, milk, kosher salt and pepper. Mash the potatoes well. Stir in the green onions, garlic olive oil and Parmesan cheese. Transfer to a serving bowl and serve nice and hot. These potatoes do not need gravy. Serves 6
Twice Baked Potatoes
Talk about a guilty pleasure! Talk about the best of both worlds! I love baked potatoes and I love mashed potatoes. As a matter of fact, I don’t think that I have met a potato that I didn’t like. Twice Baked Potatoes takes some effort, but isn’t complicated. The payoff, however, is huge.
INGREDIENTS
4 Medium Baking Potatoes
1/2 Cup Sour Cream
1/4 Cup Half & Half
1/2 Cup Unsalted Butter
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1/4 Teaspoon Garlic Powder
1 Tablespoon Chives
1 Cup Shredded Sharp Cheddar Cheese
Preheat your oven to 400° F. Scrub the potatoes and pat dry. Pierce the potatoes with a fork. Place in the oven and bake on the center rack for 40 minutes. Remove from the oven let stand for 10 minutes. Hold each potato with an oven mitt or dish towel and cut a lengthwise slice off the top. The potatoes will look like little canoes. Carefully scoop out the insides and place into a bowl. Make sure that you don’t scoop all of the insides out so the potatoes hold their shape. Mash the potato pulp with an electric mixer on a low speed. Add the butter, half & half, sour cream, salt, pepper, garlic powder and chives. Beat for 2 minutes. Stir in 1/2 cup of the cheddar cheese. Spoon the mashed potato mixture back into the potato shells. Place onto a parchment paper covered baking sheet. Sprinkle the remaining cheddar cheese over the tops of the potatoes. Bake for 20 to 25 minutes. Remove from the oven and let stand for 5 minutes. Transfer to a serving platter and serve hot. Serves 4
Sweet Potato & Apple Gratin
Fall is around the corner and my Sweet Potato & Apple Gratin is the perfect fall dish. It’s easy to make and a real crowd pleaser.
INGREDIENTS
3 Cups Thinly Sliced Granny Smith Apples
1 Teaspoon Fresh Lemon Juice
1/4 Cup Maple Syrup
1/2 Teaspoon Kosher Salt
2 Tablespoons Olive Oil
1 Tablespoon Melted Butter
1/4 Teaspoon Freshly Ground Pepper
2 Slices White Bread
1/4 Teaspoon Ground Nutmeg
2 Pounds Peeled and Chopped Sweet Potatoes
Preheat your oven to 400° F. In a large size bowl combine the apples and lemon juice. Add the sweet potatoes, maple syrup, butter, salt and pepper. Grease a 13×9 baking dish. Pour the mixture into the prepared baking dish. Bake for 25 minutes and then stir the mixture. Bake for another 20 minutes after stirring. Put the bread in a blender or food processor and pulse until you have coarse bread crumbs. In a small size bowl combine the bread crumbs, olive oil and nutmeg. Sprinkle the bread crumb mixture over the potato mixture. Bake for another 30 minutes until golden brown. Remove from the oven and let sit for 10 minutes before serving. Serves 8
Potage Paysanne
Potage Paysanne or Peasant Soup is easy to make and absolutely delicious.
INGREDIENTS
2 Diced Carrots
2 Cubed Potatoes
2 Sliced Leeks
1 Diced Onion
1/4 Head Rough Chopped Cabbage
2 Chopped Tomatoes
2 Cubes Diced Celery
6 Minced Garlic Cloves
1/2 Cup Olive Oil
2 Cups Cooked White Beans
6 Cups Vegetable or Chicken Broth
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
2 Tablespoons Parsley
1 Tablespoon Red Pepper Flakes
In a stock pot add the olive oil and heat over a medium heat. Add the carrots, potatoes, garlic, onions, leeks, celery, cabbage, salt pepper, red pepper flakes and parsley. Cook for 8 minutes stirring frequently. Add the vegetable or chicken stock. Cook for two hours on medium low heat. Stir frequently. Add the cooked white beans, chopped tomatoes and cook on medium heat for another 30 minutes. Transfer to soup bowls or a soup tureen and serve. Serves 4
Sour Cream Gratin Potatoes
All I have to say about this side dish is DELICIOUS! Serve beside beef steak or chicken and you have a beautiful meal.
INGREDIENTS
1 1/4 Pounds Russet Potatoes
1 Cup Sour Cream
1 Beaten Egg
1/2 Cup Milk
2 Teaspoons Minced Garlic
1 Tablespoon Minced Dill
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Cup Shredded Monterey Jack Cheese
Preheat your oven to 375° F. In a medium saucepan put the potatoes in lightly salted water and bring to a boil. Cook the potatoes on low boil for 15 minutes until just tender. Remove from the heat and drain. Let cool slightly and then peel. Slice the potatoes and put in layers in a buttered 9×6 baking dish. In a medium size mixing bowl combine the sour cream, egg, milk, garlic, dill, salt and pepper. Pour over the potatoes. Evenly spread the cheese over the top and bake in the oven for 40 minutes until golden and bubbly. Remove from the oven and let sit for 5 minutes. Serve alongside the main dish of your choice. Serves 4
Individual Shepherd’s Pies
In this recipe I use lamb. Many people use beef, but the shepherds didn’t watch over their cows at night. Make sure to use quality meat and the mashed potatoes seal the deal.
INGREDIENTS
1/2 Cup Olive Oil
1 Chopped Medium Onion
2 Pounds Ground Lamb
1/2 Cup Water
4 Cups Beef Stock
2 Large Diced Carrots
1/2 Bunch Finely Chopped Thyme
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1 Pound Mashed Potatoes (Enough to Cover Six Pies)
Preheat your oven to 350° F. In a large skillet heat the olive oil and add the chopped onion. Cook for 4 minutes until the onion is tender. Add the ground lamb and sauté for 3 minutes to break up any large pieces. Add the water and then transfer to a baking sheet and put into the oven and cook for 15 to 20 minutes. The lamb should be golden brown. Remove from the oven and drain off the excess fat. Return to the original skillet and add the beef stock. Bring to a boil over a medium heat. Meanwhile, blanch the diced carrots in salted boiling water until they are soft. You do not want them to be mushy. Drain the carrots and place them in a cold water bath and set aside. Turn the skillet with the lamb down to a low heat and add the chopped time, salt, pepper and carrots. Simmer for 10 minutes and then transfer the meat mixture into individual earthenware pie dishes. Press the meat mixture down so that you will have a smooth surface onto which the mashed potatoes can be piped. Using a piping bag with a large nozzle carefully pipe an even layer of potatoes over the surface of the pie. If you do not have a piping bag don’t worry about it. Just do the best you can to neatly cover the pies. Place the individual pies on a baking sheet and put into the oven for 5 minutes. The potatoes should begin to turn golden brown and the pies should be piping hot in the center. Remove from the oven and serve. Makes 6 individual pies.
Pan Roasted Herbed Fingerling Potatoes
These Pan Roasted Herbed Fingerling Potatoes are a flavorful addition to any springtime menu and perfect for an Easter Dinner.
INGREDIENTS
12 Scrubbed Fingerling Potatoes
3 Tablespoons Olive Oil
3 Tablespoons Victoria’s Dry Rub
Place the potatoes in a saucepan and cover with water. Set over a high heat and bring to a boil. Cook for 8 minutes. Remove from the heat and cool under cold running water. Once the potatoes are cool enough to handle, place the potatoes on a cutting board and slice in half lengthwise. Season the potatoes with Victoria’s Dry Rub. Heat a large sauté pan with the olive oil over a medium heat. Place the potatoes, cut side down, in the pan and cook for 3 minutes until browned and crispy. Turn the potatoes to the other side and cook for another 3 minutes. Remove from the oven and toss the potatoes with additional Victoria’s Dry Rub if you wish. Serve hot. Serves 4
Creamy Potato Soup
This is a rich and creamy soup that everyone will love.
INGREDIENTS
1/8 Cup Butter
2 Thinly sliced Leaks
1 Sliced Yellow Onion
1 Minced Garlic Clove
1 1/2 Quarts Chicken Stock
4 Large Sliced Yellow Potatoes
2 Tablespoons Thyne
1/2 Cup Heavy Cream
1 Cup Grated Cheddar Cheese
1/2 Cup Cooked & Diced Bacon (Optional)
1/8 Teaspoon Salt
1/2 Teaspoon Freshly Ground Pepper
In a large size soup pot add the butter, garlic, leaks and onions. Cook over a medium heat for 3 minutes.
Add the chicken stock, potatoes, salt, pepper and thyme. Cook for 50 minutes over a medium heat. Stir
frequently. Add the cream and bring to a boil. Remove and serve topped with grated cheese and diced
bacon (optional). Serves 4
