Kathleens Potatoes Pascal Recipes

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BASIC MASHED POTATOES



Basic Mashed Potatoes image

Provided by Lorraine Pascale

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 4

4 large russet potatoes
2 tablespoons unsalted butter
Kosher salt
Freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Prick the potatoes all over with a fork and roast them in the oven until tender, about 1 hour.
  • Being careful of the hot potatoes, split them and scoop out the flesh into a bowl. Add the butter and season with salt and a few twists of black pepper. Mash until the butter is melted and the potatoes are smooth. Keep warm until ready to serve.

KATHLEEN'S POTATOES PASCAL



Kathleen's Potatoes Pascal image

Provided by Kathleen Sooy

Categories     Milk/Cream     Garlic     Potato     Side     Roast     Vegetarian     Quick & Easy     Gourmet     Virginia

Yield Makes 10 to 12 servings

Number Of Ingredients 6

Butter for greasing baking dish
1 garlic clove, minced
4 large russet (baking) potatoes (2 1/2 lb total)
3/4 teaspoon salt
1/4 teaspoon black pepper
2 cups heavy cream

Steps:

  • Put oven rack in upper third of oven and preheat oven to 375°F. Butter a 13- by 9-inch glass baking dish.
  • Scatter garlic in bottom of baking dish. Peel potatoes and cut into 1/8-inch-thick slices. Layer potatoes in dish, sprinkling each layer with some of salt and pepper, then pour cream over potatoes. Bake, gently tamping potatoes down occasionally, until tender and top is golden brown (cream will be slightly thickened), about 45 minutes.

KATHLEEN'S POTATOES PASCAL



Kathleen's Potatoes Pascal image

I'd like to tell you this is my recipe, but it's actually from another Kathleen who enjoyed these very delicious and simple potatoes at a restaurant named Pascal's in Newport Beach, California. It's now a family favorite!

Provided by KathyP53

Categories     Potato

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 6

butter
1 garlic clove, minced
4 large russet potatoes (2 1/2 lb.)
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 cups heavy cream

Steps:

  • Preheat oven to 375 degrees.
  • Place oven rack in upper third of oven and butter a 13 x 9" glass baking dish.
  • Scatter garlic in bottom of baking dish.
  • Peel potatoes and cut into 1/8" thick slices. Layer potatoes in dish, sprinkling each layer generously with salt and pepper. Pour cream over potatoes.
  • Bake, gently tamping potatoes down occasionally, until tender and top is golden brown (cream will be slightly thickened), about 45 minutes.

Nutrition Facts : Calories 278.4, Fat 17.8, SaturatedFat 11, Cholesterol 65.2, Sodium 201.4, Carbohydrate 27.2, Fiber 3.3, Sugar 1.2, Protein 4

SAUTéED POTATOES WITH BLACK KALE AND NIGELLA



Sautéed Potatoes With Black Kale and Nigella image

One of the reasons we love latkes so much is because the browned crispy edges of potatoes are so delicious. Even when they are just browned and not particularly crispy, as they are here, they are irresistible. It helps to use a heavy nonstick pan for these so that you can cook the potatoes long enough and on high enough heat to get the browned edges, without losing those edges to the surface of the pan, where they will undoubtedly stick once they have absorbed the oil. I have been using a potato called simply "yellow potatoes" for this; they are slightly starchy, just a little less so than a Yukon gold or a fingerling, both of which will work just as well. Blanch the kale before you cook the potatoes, cut it into slivers, and add to the potatoes once they are tender. I season the mix with nigella seeds, one of my favorite spices; you can also add something with a kick, like cayenne or chile powder, if you want to pump up the heat.

Provided by Martha Rose Shulman

Categories     dinner, vegetables, side dish

Time 25m

Yield Serves 4 to 6

Number Of Ingredients 7

1 bunch black kale (about 1/2 pound), stemmed, leaves washed in 2 changes water
Salt
2 tablespoons plus 1 teaspoon extra virgin olive oil
1 1/2 pounds potatoes, such as yellow potatoes or Yukon golds, cut in small dice (about 1/2 inch)
2 shallots, minced
1 teaspoon nigella seeds
Freshly ground pepper

Steps:

  • Bring a large pot of water to a boil while you clean kale. When water comes to a boil, salt generously and add kale. Blanch 2 to 3 minutes, until just tender. Transfer to a bowl of cold water, drain and squeeze out excess water, taking it up by the handful. Cut squeezed bunches of kale into slivers and set aside.
  • Heat 2 tablespoons olive oil over high heat in a heavy, preferably nonstick, 12-inch skillet and add potatoes. Turn heat down to medium-high and sear without stirring for 5 minutes, then shake and toss in pan for another 5 to 8 minutes, or until just tender and lightly browned. Add salt and continue to toss in pan for another minute or two, until tender. Add remaining teaspoon oil, shallots and nigella seeds and cook, stirring until shallots are tender and fragrant, about 3 minutes. Stir in kale and additional salt if desired and cook, stirring or tossing in the pan for another 3 to 5 minutes. Remove from heat, taste and adjust seasonings, and serve.

Nutrition Facts : @context http, Calories 171, UnsaturatedFat 5 grams, Carbohydrate 27 grams, Fat 6 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 412 milligrams, Sugar 3 grams

MASHED POTATOES WITH KALE (COLCANNON)



Mashed Potatoes With Kale (Colcannon) image

Colcannon is one of the great signature dishes of Ireland. The most common version pairs cabbage with potatoes, but the dish is also made with kale, and that's the one I usually make. You can substitute extra virgin olive oil for the butter (in which case it will be more Mediterranean than Irish).

Provided by Martha Rose Shulman

Time 1h15m

Yield Serves 4 to 6

Number Of Ingredients 7

2 pounds russet potatoes, scrubbed and peeled
Salt
1 pound (1 large bunch) kale, either curly or cavolo nero, ribs removed, leaves washed
1-1/4 cups low-fat milk
2 heaped tablespoons chopped scallions (about 3 scallions)
freshly ground pepper
2 tablespoons unsalted butter or extra virgin olive oil

Steps:

  • Cover the potatoes with water in a saucepan, add about 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium, cover partially and cook until tender all the way through when pierced with a knife, about 30 to 45 minutes. Drain off the water, return the potatoes to the pan, cover tightly and let steam over very low heat for another 2 to 3 minutes. Remove from the heat and mash with a potato masher or a fork, through a food mill or in a standing mixer fitted with the paddle, while still hot.
  • While the potatoes are cooking bring a large pot of generously salted water to a boil and add the kale. Fill a bowl with ice and water. Cook the kale for 4 to 6 minutes (after the water returns to the boil), until the leaves are tender but still bright green. Transfer to the ice water, allow to cool for a couple of minutes, then drain and squeeze out excess water. Chop fine (you can use a food processor).
  • Towards the end of the potato cooking time, combine the milk and the scallions in a saucepan and bring to a simmer. Remove from the heat and let steep for a few minutes. Stir the chopped kale into the hot mashed potatoes and beat in the milk and butter or olive oil. The mixture should be fluffy (you can do this in an electric mixer fitted with the paddle). Add salt to taste and freshly ground pepper. Serve hot, right away, or keep warm in a double boiler: set the bowl in a saucepan filled one third of the way with water. Make sure the water doesn't touch the bottom of the bowl. Bring the water to a simmer. Stir the potato and kale mixture from time to time.

Nutrition Facts : @context http, Calories 215, UnsaturatedFat 2 grams, Carbohydrate 37 grams, Fat 5 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 663 milligrams, Sugar 5 grams, TransFat 0 grams

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