Potatoes And Thickening Recipes

CHILI WITH POTATOES

Steps:

• Add the beans, tomatoes, chili powder, sugar, pepper, oregano, and cooked ground beef to a large pot. Stir, then bring to a gentle boil over medium heat.
• Dice the potato (you can peel it first if you want to, but it's perfectly fine to leave the skin on). Remove the stem and seeds from the bell pepper, then slice into thin slices. Add the diced potato and sliced bell pepper to the pot.
• Stir, cover, and reduce heat to low. Simmer for 20 minutes, then remove the lid, stir, and simmer for 10 minutes more. The chili is done when the potatoes are soft and the bell pepper slices are tender. Let cool slightly before serving.

NEW POTATOES IN WHITE SAUCE RECIPE - (3.8/5)

Steps:

• Cover potatoes with water then add 1 teaspoon salt and bring to a boil over medium/medium-high heat; cook until just tender. (Do not overcook or they will fall apart in the sauce.) Drain some of the water off, if needed, so that the potatoes are less than half covered. Stir 1 1/4 cups of the milk into the potatoes and bring back up to a boil. Meanwhile, in a small mixing bowl whisk together the remaining 3/4 cup milk and the flour until completely smooth. Once potatoes are boiling again, pouring in a thin stream while stirring rapidly, add the flour mixture to the potatoes and cook until thickened on medium/medium-low heat, stirring frequently. If sauce is not thick as preferred, it can be adjusted by whisking together a little more milk and flour and stirring it into the potatoes and sauce. When thickened, season with salt and freshly cracked black pepper. Add butter and cover the pot until it melts. Pour into a serving bowl and garnish with parsley, if desired. Great accompaniment for pork chops or baked ham and cornbread.

POTATOES AND THICKENING

Steps:

• 1. Peel and cut potatoes in chunks of your choice. In a saucepan boil them covered in water until tender. Pour off water leaving 1/2 cup in saucepan with potatoes. Put your butter in with the potatoes. Just drop the butter in the pan with the potatoes and water. Make sure it is boiling.
• 2. In a small bowl or I use a coffee cup mix flour and water together until thick. You may have to add a little water but you want it like cake batter consistency. Pour this in the saucepan with potatoes make sure they are still boiling in the little bit of water in the pan. Pour in milk, salt and pepper. Keep stirring so the milk does not scorch and turn down heat. Depending on how thick you want your potatoes and thickening you may have to adjust your milk. You do not want the sauce thin though.

HOW TO THICKEN MASHED POTATOES (7 SIMPLE WAYS)

Steps:

• Add 1 tbsp of cornstarch to the mashed potatoes and stir thoroughly.
• If mashed potatoes still are not thick enough, add another tablespoon of cornstarch.
• Repeat until desired consistency is achieved.

ULTIMATE POTATO SOUP

Steps:

• In a large pot, bring potatoes, celery and onion to a boil in 2 cups of broth. Cook until potatoes are tender, 15 minutes. Drain and reserve liquid.
• Combine reserved broth and half-and-half in pot. In a bowl, combine melted butter and flour. Stir into half-and-half mixture over medium heat. Stir until thickened. Stir in reserved vegetables, remaining broth, bouillon and pepper. Heat through and serve.