Creamy Potato Sticks Recipes

THICK AND CREAMY POTATO BACON SOUP RECIPE

Steps:

• Cook bacon using preferred method until crisp. (I bake thick cut bacon on a cooling rack over a sheet pan so that it remains flat). Allow to cool and chop or crumble into small pieces. Reserve several tablespoons of drippings.
• Place a large soup pot or heavy casserole over medium heat. Add 2 tbsp. bacon drippings and cook onions, stirring frequently, until translucent. Add garlic and cook another 2 minutes, stirring often. (Add more bacon drippings if onion looks dry. This will depend on the size of your pot and particular onion.)
• Add potatoes and cook, stirring occasionally for a few minutes. When everything is sizzling nicely, add enough stock to just cover potatoes. Reduce heat, cover and simmer for approximately 15 to 20 minutes or until potatoes are fork-tender.
• Mash potatoes roughly with a potato masher. Scoop out about half of the remaining mixture and puree in a blender (in batches!) or food processor. (Or if you've got an immersion blender, go for it with that.) Make sure to leave a good bit of the potatoes chunky, for texture.
• Add butter and heavy cream. Stir to combine well. Taste for seasoning and add more stock if soup is too thick for your liking. When the consistency is right for you, stir in bacon and bring to just a bare simmer, stirring often.
• Serve hot. Garnish with additional crumbled bacon and some chives or green onions.
• Share and Enjoy!

CREAMED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in another saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain potatoes and place in a large serving bowl. Add cream sauce; toss gently to coat. Sprinkle with paprika and parsley.

EASY AND QUICK CREAM CHEESE POTATOES

Steps:

• Cook potatoes in a large saucepan of boiling water until tender, about 15 minutes. Drain well.
• Return potatoes to pan, and stir in the cream cheese, butter, and garlic salt. Use a fork to mash potatoes, leaving them fairly lumpy. Fold in green onions. Season with salt and pepper to taste.

CREAMY HAMBURGER POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking pan.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Mix 1 can cream of mushroom soup, mushrooms, 3/4 cup milk, seasoned salt, and black pepper in a bowl; fold in potatoes.
• Spread half the potato mixture into the prepared baking pan; top with Cheddar cheese. Spoon 1/2 the ground beef over cheese layer. Top ground beef layer with remaining potato mixture; layer with remaining ground beef.
• Mix remaining 1 can cream of mushroom soup with 1/4 cup milk; pour mixture over ground beef layer.
• Bake in the preheated oven until casserole is bubbling, about 1 hour 20 minutes. Sprinkle French-fried onions over casserole; return to oven for 5 more minutes.

CREAMY POTATO STICKS

Steps:

• In a small saucepan, combine flour and salt; gradually whisk in milk until smooth. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; whisk in soup and cheese until smooth. Set aside. , Cut potatoes into 4x1/2x1/2-in. sticks; place in a greased 13x9-in. baking dish. Sprinkle with onion. Top with cheese sauce. Bake, uncovered, at 350° for 55-60 minutes or until potatoes are tender. Sprinkle with paprika.

CREAMY COCONUT POTATO CURRY

Steps:

• Spray a deep frying pan over medium-high heat with cooking oil spray
• Add the onion and fry for a few minutes until softened and translucent.
• Add in the garlic, ginger, chilli flakes, cumin, coriander, turmeric, cinnamon, nutmeg and maple syrup and fry for a further 30-60 seconds until paste-like. Add in a little drop of water to prevent sticking if needed.
• Add in the potatoes, carrots and stock and stir well.
• Bring to a boil, then reduce heat, cover and simmer for approx 15-20 minutes potatoes should be fork tender, but still hold a bite.
• Stir in the coconut milk until heated through and creamy, taste and season as needed with salt and sprinkle with some coriander (cilantro),
• Serve with your choice of sides and Enjoy!!

CREAMY MASHED POTATO

Steps:

• Place in a large pot with 1 tbsp salt. Add water so it's 10cm / 4" above potatoes.
• Bring to a boil over high heat then reduce heat so it's simmering rapidly. Cook 15 minutes or until potatoes are very soft (jab with fork to test, they should fall apart).
• Drain well, return into pot. Leave for 1 minute, shaking pot every now and then, to encourage evaporation of water.
• Add Flavourings then mash well, using milk to make it looser if desired.
• DO NOT use: a beater, stick blender, food processor or blender. You can pulse with a stand mixer or handheld mixer but be cautious, stop as soon as it's creamy (potatoes will quickly go from perfect to gluey using appliances).
• Transfer to serving bowl, make pretty swirls across the top and drizzle over butter. Sprinkle with chives then serve!

CREAMY POTATO STACKS WITH GARLIC, THYME, AND PARMESAN

Steps:

• Preheat the oven to 375F. Spray 12 cup standard muffin pan with nonstick cooking spray.
• In a small sauce pan, whisk together cream, thyme, garlic, and nutmeg. Bring to a slow simmer and remove from the heat. You want the cream just heated through. Discard the thyme.
• Toss the potato slices with salt and pepper and layer into stacks in the prepared muffin cups, filling each one to the top but not over the top.
• Spoon cream over each potato stack, filling almost to the top. You will have couple or so slices exposed. Sprinkle with parmesan cheese.
• Bake for 25-30 minutes or until the potatoes are knife tender and golden brown on top.
• Remove the muffin pan from the oven and let sit for 5 minutes. Run a knife around the edges to loosen up the stacks and carefully remove to a serving platter.
• Serve immediately.

CREAMY VEGAN POTATO SOUP

Steps:

• SAUTE: Heat the oil in a large pot on medium heat. When hot, add the onion and garlic and saute for 3-5 minutes until lightly browned.
• SIMMER: Then, add the rest of the ingredients to the pot. Cover and bring to a boil. Once boiling, turn the heat to medium low and cook (covered) for 15 minutes until the potatoes are fork-tender.
• BLEND: Remove the large pot from heat and carefully transfer the contents of the pot into your Vitamix. Let it sit without the cover for a minute or two to let some steam escape. Pulse the mixture a few times to break up some of the bigger chunks. Then, slowly increase the speed to high and blend for 1-2 minutes until the soup is smooth and creamy!
• SERVE: Pour the soup into bowls and top with a few croutons, scallions, vegan bacon, and dairy-free sour cream or cheese. Store leftovers in an air-tight container in your fridge for up to a week or the freezer for a month. Enjoy!

FRIED MASHED POTATO STICKS: THE TASTY APPETIZER RECIPE

Steps:

• Peel the potatoes, cut them into slices and steam for 30 minutes.
• Mash the potatoes until smooth.
• Add corn flour (or plain flour), grated cheese, salt, pepper and mix well.
• Mix the ingredients until a dough forms.
• Pour the mixture into an airtight bag, making sure to remove all the air. Flatten with a roller until you have a flat square of potato. Place in the freezer to freeze for 30 minutes.
• Cut the bag and cut the potato into medium rectangles of the same size.
• Fry in the potato sticks in vegetable oil until golden brown.
• Finish with a sprinkling of fresh herbs.