Kathys Potatoes Recipes

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KATHY'S MUSHY POTATOES



Kathy's Mushy Potatoes image

My now-deceased uncle used to make these when I was a little girl. He lived with us and loved to cook. My Moms' friends would come to visit and they would beg him to make them for a snack! I have made them for years and they are a family favorite with just about any dish. I vary them sometimes by adding shredded cheeses or even Velveeta. I guess you could call them a variation of scallopped potatoes but we just like to call them 'mushy'!!

Provided by Chef53Kathy

Categories     Low Protein

Time 40m

Yield 6 1/2 cup servings, 6 serving(s)

Number Of Ingredients 5

6 potatoes, peeled and thinly sliced
1 1/2 cups water
salt and pepper
1 cup heavy whipping cream
1/2 cup shredded cheddar cheese (optional)

Steps:

  • Add the peeled and sliced potatoes to a large skillet and add the water. Bring to boiling and stir the potatoes to prevent sticking until fork tender. (I try to make them al dente like pasta) You may have to add more water, play this by ear and just eyeball it. Once the potatoes are tender and most of the water has evaporated add the cream, salt and pepper and continue to heat until thickened and creamy. If you are adding cheese add it with the cream.
  • ( sometimes it is necessary to add more cream if the potatoes look dry -- remember they are supposed to be creamy and 'mushy').
  • Hope you like these as much as we do.

Nutrition Facts : Calories 300.9, Fat 14.9, SaturatedFat 9.2, Cholesterol 54.3, Sodium 29, Carbohydrate 38.3, Fiber 4.7, Sugar 1.7, Protein 5.1

MEXICAN POTATOES



Mexican Potatoes image

Low in fat and flavorful, these Mexican potatoes are oil-free and a show stopper. The potatoes are marinated in a tasty Mexican blend of spices, and lime juice, then roasted to perfection. A great side dish for any Mexican dinner, these little potatoes pop in your mouth with incredible flavors.

Provided by Kathy Carmichael

Categories     Side Dish

Time 38m

Number Of Ingredients 6

2 pounds baby yellow or red potatoes ((skin on; cut in halves or quarters) All the potatoes should be uniform in size)
1/4 cup lime juice (or 4 limes + zest)
3 Tablespoons Chili Powder
2 teaspoons cumin
2 teaspoons salt
1/3 cup chopped cilantro

Steps:

  • Wash and slice potatoes in half or quarters (leave skin on).
  • The potato pieces should be uniformin size so they cook evenly.
  • Place in pot and cover with water and 2 teaspoons salt.
  • Boil for 7-8 minutes, or until potatoes are slightly soft when poked with a fork. YOU DO NOT WANT TO COOK THEM ALL THE WAY THROUGH. About half way will suffice.
  • Cooking time varies based on the size of potatto pie
  • Drain potatoes in a colinder and rinse with cold water to stop the cooking process.
  • Leave a few minutes to cool.
  • Add cooled potatoes to a large Ziplock bag.
  • Now, add the lime juicie, zest and seasonings.
  • Lock tthe bag, and shake potatoes, covering all the potatoes with the lime juice and seasoning.
  • DO NOT ADD CILANTRO
  • If you make ahead, put in the refrigerator (I left them overnight)
  • Pre-heat oven to 400 degrees.
  • Line a baking sheet with a silicone mat.
  • Put contents of bag on baking sheet
  • Cook for 30 minutes
  • Place in a bowl.
  • I added a little more lime juice and the chopped cilantro and served.
  • You can also add a little lime zest for added lime flavor.

Nutrition Facts : Calories 133 kcal, Carbohydrate 30 g, Protein 4 g, Fat 1 g, Sodium 852 mg, Fiber 5 g, Sugar 2 g, SaturatedFat 0.1 g, UnsaturatedFat 0.6 g, ServingSize 1 serving

KATHY CASEY'S SASSY RED CHILI & CHIVE ROASTED POTATOES



Kathy Casey's Sassy Red Chili & Chive Roasted Potatoes image

These are not you typical 'Jo Jo's'! These roasted potatoes are made with big wedges of Russet potatoes and given some Spanish pizazz with chili powder & coriander.

Provided by Annacia

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

3 large russet potatoes (2 - 2 1/2 lbs.)
1 1/2 teaspoons salt
1 tablespoon chili powder
1 teaspoon ground coriander
1/4 teaspoon black pepper
2 tablespoons thinly sliced fresh chives
2 tablespoons olive oil
2 tablespoons sour cream

Steps:

  • Preheat oven to 475°F
  • Cut each potato (washed and unpeeled) in half lengthwise and then cut each half into 3 long wedges, making 6 wedges per potato.
  • In a small bowl mix together the salt, chili powder, coriander, pepper and chives. Set aside.
  • In a large bowl whisk together the olive oil and sour cream. Add potatoes to bowl and toss to coat well.
  • Sprinkle in the chili mixture and then toss again, coating potatoes evenly with spices. Place potatoes skin side down on a lightly sprayed baking sheet.
  • Bake in the preheated oven for about 25 minutes or until lightly browned.

Nutrition Facts : Calories 292.1, Fat 8.6, SaturatedFat 1.8, Cholesterol 3.1, Sodium 926.6, Carbohydrate 49.9, Fiber 7, Sugar 2.5, Protein 6.1

KATHY'S POTATO DUMPLINGS (KARTOFFELKLOSSE)



Kathy's Potato Dumplings (Kartoffelklosse) image

From the recipe collection of Bird's sister Kathy. Kartoffelklösse are traditionally served alongside a Roast with lashings of gravy or with Sauerbraten and Rotkohl. Croutons are traditionally inside the dumplings to soak up any extra moisture inside the Kartoffelklösse while prunes are a common filling when accompanying a roast goose, turkey, or other fowl at Christmas. Leftover potato dumplings can be enjoyed the following day sautéed in the butter.

Provided by 2Bleu

Categories     Potato

Time 30m

Yield 12 dumplings, 6 serving(s)

Number Of Ingredients 8

2 lbs potatoes
kosher salt, to taste
1/4 teaspoon freshly grated nutmeg
1/2 cup flour (more if needed)
1 egg, beaten
12 prunes (or 12 large croutons)
1/2 cup butter, melted (1 stick)
3/4 cup seasoned bread crumbs (or seasoned panko) (optional)

Steps:

  • Scrub and rinse the potatoes well and place in a large saucepan of cold water. Bring the unpeeled potatoes to the boil, add some salt and simmer the potatoes for 35-40 minutes or until just tender.
  • Drain the potatoes and cool them slightly for easy handling. You should be able to peel the skins away from the flesh of the potatoes with your bare hands.
  • Once all the potatoes are peeled, cut them into even-sized pieces and refrigerate until cold (up to overnight).
  • Mash the potatoes in a large bowl. Mix in the salt and freshly grated nutmeg. Add half a cup of flour and mix to combine. With your hands knead the mixture in the bowl until a smooth soft dough forms, add more flour by the tablespoon if the dough remains sticky. Finally, add the beaten egg to the mixture.
  • Using 1/4 cup of dough, form the mixture into balls. Insert a crouton, (or prune) into each dumpling. Sealing the filling closed around the dumpling.
  • In a large saucepan of salted simmering water (not boiling), carefully place the dumplings into the water in batches of 4-5. Do not overcrowd them where they may stick together or touch during cooking, which may cause them to fall apart. Cook the dumplings until the dumplings rise to the surface, about 10-14 minutes.
  • In a wide bowl, add melted butter. Remove dumplings with a slotted spoon or strainer. Shake gently to drain, then toss gently in a bowl of melted butter. Cover with lid and keep warm while cooking the remaining dumplings and add them to the butter as well. Sprinkle entire batch with bread crumbs (if desired) and serve.

Nutrition Facts : Calories 348.1, Fat 16.5, SaturatedFat 10.1, Cholesterol 71.7, Sodium 156.6, Carbohydrate 46.6, Fiber 5, Sugar 8.5, Protein 5.8

KATHY'S DUCHESS POTATO PUFFS WITH CHEESE



Kathy's Duchess Potato Puffs With Cheese image

This recipe is great for leftover mashed potatoes. From the recipe collection of Bird's sister Kathy. I have also made it using instant mashed potatoes.

Provided by 2Bleu

Categories     Potato

Time 30m

Yield 12 puffs

Number Of Ingredients 7

2 cups mashed potatoes (leftovers with no skins in the mash)
1 teaspoon garlic powder
1/2 teaspoon paprika (plus more to garnish)
salt, to taste
black pepper, to taste
2 eggs
1/2 cup grated cheddar cheese (or parmesan)

Steps:

  • Mix all ingredients well. Cover and refrigerate for at least a few hours (up to 2 days). Note: if using leftover mashed potatoes, do this the evening you make them fresh, and then refrigerate the mixture.
  • Preheat oven to 375°F Using a piping bag with a large decorative tip (or cut the tip from the bottom of a Ziploc bag), pipe approximately 1/4 cup each of the mixture onto a parchment lined baking sheet 1 inch apart.
  • Spray rosettes with non-stick cooking spray and sprinkle with a bit more paprika. Bake for 18-20 minutes or until heated through.

Nutrition Facts : Calories 61.1, Fat 2.6, SaturatedFat 1.4, Cholesterol 36.6, Sodium 147, Carbohydrate 6.5, Fiber 0.6, Sugar 0.6, Protein 2.9

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