Category : Sides

Golden Mashed Potatoes

Ingredients

  • 3 lb Yukon gold potatoes
  • Kosher salt, to taste
  • 8 tbsp unsalted butter (one full stick) – room temperature
  • 1/2 cup sour cream – room temperature
  • 1 cup whole milk – room temperature
  • Freshly ground black pepper, to taste

Instructions

  1. Peel and cut potatoes into half inch cubes. (Note: This can be done one day in advance. Store completely submerged in cold water in the refrigerator, changing the water every few hours to prevent browning.)
  2. Place potatoes in a pot filled with cold salted water, “as salty as the sea.” Bring to a boil over high heat. Once boiling, reduce to a simmer and cook until fork-tender but not falling apart, approximately 15-20 min.
  3. Drain the potatoes then return them to the pot. Turn the heat to low and let the potatoes release additional moisture for 1-2 minutes. Then turn off the heat and transfer the potatoes to a large bowl.
  4. Mash potatoes by hand or in a ricer, then return to the pot.
  5. With the potatoes in the pot over low heat, gently fold in the butter and sour cream, mixing just enough to melt and incorporate. Overmixing will cause a glue-like texture.
  6. Add the milk a splash at a time, gently mixing to incorporate. Repeat until you reach the desired consistency – you might use less milk than listed above.
  7. Season to taste with salt and pepper. Transfer to serving bowl. Garnish with extra butter and/or freshly chopped chives. Serve immediately.

Comments

We tried this recipe for the first time for Thanksgiving 2022. For how simple the prep is (the only time-consuming part is cutting the potatoes) and how quickly they’re finished, they taste great!

Source: The Food Network

12-27-2022 |

Air fryer stuffing

Ingredients

  • Boxed Stove-Top Stuffing Mix
  • Water
  • Butter

Instructions

  1. Start by adding the hot water, butter, and stuffing mix (amounts as directed on the box) to a large mixing bowl. Mix well.
  2. Spray an air fryer safe pan with non-stick cooking spray or olive oil, pour the stuffing into the prepared pan. Put two pats of butter (extra) onto the filling and then place in the air fryer basket or air fryer oven.
  3. Set the temperature to 350 degrees F for 5 minutes, air fryer setting.

Comments

Source: Fork to Spoon

11-13-2021 |

Green bean casserole

Ingredients

  • 2 cans (14.5 oz each) French-style green beans, drained
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1/4 cup milk
  • 1 container (2.8 oz) crispy fried onions

Instructions

  1. Heat oven to 350°F.
  2. In 1 1/2-quart casserole or glass baking dish, mix green beans, soup and milk.
  3. Bake 20 to 25 minutes, topping with onions during last 5 minutes of baking, until bubbly.

Comments

Source: Better Crocker website

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Scalloped Corn

Ingredients

  • 2 large eggs
  • 1 cup 2% milk
  • 2/3 cup cracker crumbs (crushed saltine, or butter crackers)
  • 2 cans whole kernel corn, drained (14.5 ounces each)
  • 3 tablespoons butter (melted)
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon sugar

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Spray an 8×8 baking pan with cooking spray.
  2. In a large bowl, whisk the eggs until they are broken up.
  3. Add the milk and crushed crackers. Mix well.
  4. Add the drained corn, melted butter, salt, pepper, and sugar. Mix well.
  5. Pour the mixture into the prepared pan.
  6. Bake for 40 minutes or until the center of the casserole is set.

Comments

Source: yummly

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Sweet Potato Casserole

Ingredients

  • 3 pounds sweet potatoes (about 8), peeled and cut into 1-inch chunks
  • Coarse salt and ground pepper
  • 1/2 cup whole milk
  • 4 tablespoons butter
  • 1/2 teaspoon ground nutmeg
  • 2 cups mini marshmallows or chopped regular marshmallows

Instructions

  1. Preheat oven to 375 degrees.
  2. Place sweet potatoes in a large saucepan, and cover with cold water by 1 inch; salt generously. Bring to a boil; reduce to a simmer, and cook until easily pierced with the tip of a paring knife, 15 to 20 minutes.
  3. Drain, and return to pan. Heat over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 2 minutes.
  4. Remove pan from heat; add milk, butter, and nutmeg. Mash until smooth; season with salt and pepper. Transfer sweet-potato mixture to a 2-quart baking dish. (To make ahead, refrigerate, up to 1 day.)
  5. Top casserole with marshmallows; bake until center is warmed through and marshmallows are lightly browned, 15 to 20 minutes.

Comments

Source: Martha Stewart’s website

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Grilled potatoes

Ingredients

  • 1-2 cups of cubed potatoes per person
  • 1/2 tsp each of ground cumin, coriander, paprika, chili powder, allspice, black pepper, and dried thyme
  • 1 1/2 tsp salt
  • 2-3 tbsp olive oil

Instructions

  1. Coat the potatoes well with olive oil
  2. Sprinkle the spices over the potatoes.
  3. Wrap seasoned potatoes in foil.  Grill until done.
8-14-2016 |

Grilled Corn

Ingredients

  • Corn on the cob
  • 2 sticks butter, melted
  • 1/4 cup chopped herbs (whatever you have around – parsley, cilantro, etc.)
  • 1 tsp kosher salt
  • 1 tsp black pepper

Instructions

  1. Remove the husks.  Soak the corn in water for 20 minutes.
  2. Mix other 4 ingredients to make herb butter.
  3. Brush corn with butter.
  4. Roll corn in foil.
  5. Grill covered for 20 minutes, turning halfway through.
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Chipotle Scalloped Potatoes

Ingredients

  • ½ cup half and half
  • 2 garlic cloves, chopped
  • 1 canned chipotle chile in adobo sauce
  • 1.5 tsp kosher salt
  • ½ tsp ground pepper
  • 1/8 tsp ground nutmeg
  • 2.5 cups whipping cream
  • 3 lb russet potatoes, peeled and cut into 1/8-inch slices
  • 4 bacon slices, cooked and crumbled

Instructions

  1. Preheat oven to 400. Process first 6 ingredients in a blender or food processor until smooth. Transfer mixture to a medium bowl and stir in whipping cream.
  2. Lightly grease a 9×13 inch baking dish with cooking spray. Spread ¼ of potatoes in a single layer in prepared dish. Top with ¼ of cream mixture. Repeat layers 3 more times.
  3. Bake, covered, at 400 for 50 minutes. Uncover and sprinkle with cheese and bacon. Bake 20 minutes or until lightly browned and bubbly.
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Jalapeno-Cheddar Popovers

Ingredients

  • 3 large eggs
  • 1 cup all purpose flour
  • 1 cup milk
  • 3 tbsp butter, melted
  • ½ tsp kosher salt
  • ¼ cup shredded sharp cheddar cheese
  • 1 tbsp minced seeded jalapeño pepper (about 1 pepper)

Instructions

  1. Preheat oven to 450. Make sure first 5 ingredients are at room temperature and then process in a blender 15 seconds or until smooth. Stir in cheese and pepper and let stand 30 minutes.
  2. Lightly grease 12-cup muffin pan with cooking spray and place in a jelly-roll pan then heat in oven for 2 minutes.
  3. Spoon batter into prepared muffin pan, filling halfway. Bake 15 minutes.
  4. Reduce oven temperature to 375 and bake 8-12 minutes or until puffed and golden brown.
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Roasted Potatoes with Cheese

Ingredients

  • 2 pounds fingerling potatoes, scrubbed and sliced 1/3 inch thick on the bias
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh thyme leaves
  • 4 oz soft, creamy cheese (Taleggio, d’Affinois, fontina, for example), rind removed, thinly sliced

Instructions

  1. Preheat oven to 425. Toss potatoes with oil, season with salt and pepper. Arrange in a single layer on 2 rimmed baking sheets. Roast, flipping halfway through, until tender and golden, about 30 minutes.
  2. Preheat broiler with rack 6 inches from heat source. Transfer potatoes to 9×13 inch baking dish. Toss with thyme, top with cheese. Broil, rotating pan, until cheese is bubbly, about 2 minutes.
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