Annas Famous Squash Potatoes Recipes

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POMMES JULIA



Pommes Julia image

Pommes Anna, a traditional French dish with fresh thyme.

Provided by Cynthia

Categories     Side Dish

Time 55m

Number Of Ingredients 4

2 1/2 pounds boiling potatoes, ( washed, peeled and sliced 1/4" thick)
1/2 cup unsalted clarified butter*
2 tablespoons chopped fresh thyme, ( chives, parsley, rosemary, oregano or a combination of herbs.)
Kosher salt and white pepper

Steps:

  • Wash, peel and slice potatoes 1/4" thick and drop into cold water to prevent browning. When ready, drain and pat potatoes dry with paper towels.
  • In a 9 or 10" heavy bottomed cast iron or non-stick skillet, pour about 1/4" butter. Over a medium heat, arrange potato slices in a circle, sprinkle with some herbs, and a little salt and pepper.
  • Add more butter and continue layering potatoes, thyme, salt and pepper, finishing with a layer of potatoes.
  • Drizzle top with any remaining butter.
  • Cook over medium heat until bottom begins to get brown and crusty.
  • Reduce heat, cover and continue cooking until potatoes are tender when pierced with a fork, about 30-40 minutes depending on depth of pan and thickness of potatoes.
  • When done, invert onto a serving plate and cut into wedges.
  • Sprinkle with more fresh herbs.
  • *To clarify butter, heat over a low heat until butter is melted. Spoon off and discard white foam. What remains is clarified butter. It has a higher smoking point than regular butter.

Nutrition Facts : ServingSize 1 serving, Calories 203 kcal, Carbohydrate 23 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 31 mg, Sodium 127 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 4 g

ANNA'S FAMOUS SQUASH POTATOES



Anna's famous squash potatoes image

I am posting this in loving memory of my mother in law, she was an amazing Polish cook, as most women were from her generation! She could take nothing and make a full meal in practically no time at all. This was how my mother in law would make her famous potatoes, yes they were famous because our son would devour these while claiming he thought yellow squash tasted yucky.Anna you are so missed!!!!! THIS IS FOR YOU MOM I have made these with Yukon gold potatoes and that just adds another level of flavor. And when you add the squash you'll notice the kitchen smells like you're cooking C.O.T.

Provided by Irisa Raina 9 @Irisa

Categories     Other Main Dishes

Number Of Ingredients 9

- 4 large potatoes
- 1 medium yellow neck squash
- 4 tablespoons unsalted butter
- 3 teaspoons sea salt
- 2 teaspoons fresh ground pepper
- 1 teaspoon freshly ground nutmeg "optional"
- ½ teaspoon milk
- wash, peel and cut up the potatoes trying to make them all the same size.
- 2 ounces of sharp cheddar cheese

Steps:

  • Soak the potatoes in water till you are ready to boil them, this will pull out some of the starch.
  • Wash the squash and take a potato peeler and just go over the squash lightly "kinda like roughing the skin"
  • Cut it into the same size pieces as the potatoes.
  • Start to boil the potatoes, when they are almost done throw in the squash. Cook for about 2 minutes longer.
  • Drain the potatoes and squash and put them back into the hot pot. Put the pot back on the stove and put it on a low heat to remove any remaining liquid.
  • Start to whip the potatoes, I use a hand mixer and once they are mostly mashed, add the butter, salt, pepper, cheese & nutmeg.
  • Continue to whip the potatoes and add the milk. You really won't need much milk as the squash just melts into the potatoes.
  • Once these are done, simply enjoy. I am making these with my indoor grilled pork chops with a brown sugar and apple cider vinegar glaze...yum oh!

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