MOM'S POTATO LATKES
Latkes (potato pancakes) are a must have at Hanukkah, but really are wonderful any time of year! This is my mother's recipe, which is honestly the best latke I've had. I usually end up having to make a second batch because they disappear so quickly. I've tried other recipes and always return to these. Lovely topped with sour cream or applesauce.
Provided by Lindsay
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Mix potato, onion, eggs, crackers, salt, and pepper together in a large bowl.
- Pour enough vegetable oil into a skillet to fill about 1/2-inch deep; heat over medium-high heat.
- Drop spoonfuls of the potato mixture, first pressing potato mixture against the side of the bowl to remove excess liquid, into the hot oil; slightly flatten the latkes into the oil with the back of your spoon so they are evenly thick.
- Cook in hot oil until browned and crisp, 3 to 5 minutes per side. Drain latkes on a plate lined with a paper towel.
Nutrition Facts : Calories 389.9 calories, Carbohydrate 24.7 g, Cholesterol 93 mg, Fat 30.4 g, Fiber 2.9 g, Protein 6 g, SaturatedFat 5.1 g, Sodium 672.1 mg, Sugar 1.5 g
MR. MOM'S POTATOES
This recipe is from "Light Take Five" cookbook. My hubby loves to fix this dish! It is so simple and quick! Enjoy!
Provided by SouthernBell2627
Categories Potato
Time 19m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Place potatoes in a 9x13-inch baking dish.
- Mix next 4 ingredients together.
- Pour over potatoes and cover with plastic wrap.
- Microwave for 9 minutes.
- Depending on your microwave, the cook time could be more or less.
Nutrition Facts : Calories 322.8, Fat 6.6, SaturatedFat 1.4, Cholesterol 2.6, Sodium 66.3, Carbohydrate 59.5, Fiber 7.5, Sugar 2.7, Protein 8
MOM'S MASHED POTATOES A LA KING
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Add the potatoes, celery root and 1 tablespoon salt to a large saucepan and cover with water. Bring to a boil and cook over medium-high heat until fork tender, about 15 minutes. Drain the potatoes and celery root.
- Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan.
- Whip together the cream cheese and softened butter in a large bowl with a hand mixer on medium speed until thoroughly blended, about 2 minutes. Add the hot potatoes and celery root slowly, alternating with the half-and-half. Whip until blended. Sprinkle with salt and stir in the horseradish, garlic powder and white pepper.
- Pour the potato mixture into the prepared baking pan. Pour the melted butter over the potato mixture. Bake until bubbly and slightly brown, about 45 minutes. Garnish with the chives.
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