SOUR CREAM POTATOES
One of the great things about these creamy potatoes is they turn out even better if you make them a couple days ahead and bake them on the day you serve them till they're golden brown on top.-Krista Smith Kliebensteain, Broomfield, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and cook for until tender, 15-20 minutes. Drain. , In a large bowl, mash the potatoes. Add the cream cheese, sour cream, milk, 1 tablespoon butter, parsley and garlic salt; beat until smooth. , Spoon into a greased 2-qt. baking dish. Dot with remaining butter; sprinkle with paprika. Bake, uncovered, until heated through, 30-40 minutes.
Nutrition Facts :
SOUR CREAM AND CREAM CHEESE MASHED POTATOES
Make and share this Sour Cream and Cream Cheese Mashed Potatoes recipe from Food.com.
Provided by keaasen
Categories Potato
Time 1h
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Place potatoes in a large pot and cover with water. Bring to a boil and generously salt water.
- Simmer until potatoes are tender, about 20 minutes.
- Drain well. Mash potatoes together with cream cheese, sour cream, chives, salt and pepper. Beat with an electric mixer until smooth.
- Place in a storage container with the lid off and chill in refrigerator. When potatoes are cold, cover tightly with lid.
- When read to reheat potatoes, preheat oven to 350 degrees F.
- Grease a baking dish and spoon desired amount of potatoes into a dish. Sprinkle with paprika and dot with butter.
- Bake for 30 minutes or until heated through.
- Use within 10 days.
Nutrition Facts : Calories 269.3, Fat 13.4, SaturatedFat 8.3, Cholesterol 34.9, Sodium 89.6, Carbohydrate 33.1, Fiber 4, Sugar 1.5, Protein 5.5
PORTOBELLO MUSHROOMS AND SOUR CREAM AND CHIVE POTATOES #SP5
Official Contest Entry: Simply Potatoes 5Fix. This is a hearty meal that is sure to please whether being served as an appetizer or main dish.
Provided by Raigan W.
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat your oven to 400.
- Cleanse the mushrooms and remove the stems. Then, finely chop the stems.
- In a pan, saute the mushroom stems in 2 Tbsp olive oil over a medium high heat until tender.
- Rub the mushroom caps with oil and put them in a greased or oiled baking pan.
- In a bowl, combine the sour cream and chive mashed potatoes and Romano cheese, and the sautéed mushroom stems; mix until well blended, and stuff firmly into the mushroom caps.
- In another bowl, combine the remaining olive oil, bread crumbs, and Romano cheese. Sprinkle this over the stuffed mushroom caps.
- Bake uncovered for about 25 minutes, or until the potatoes are heated through. Now serve with your meal, or make this your meal.
Nutrition Facts : Calories 310.4, Fat 14.3, SaturatedFat 6, Cholesterol 29.5, Sodium 612, Carbohydrate 30.2, Fiber 2.7, Sugar 4.5, Protein 15.6
SOUR CREAM POTATO SOUP
This special soup is a true family favorite. I received the recipe from my sister and then passed it on to my daughters. It's perfect served with leftover ham.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a 3-qt. saucepan over medium heat, combine water, bouillon, potatoes, onion, celery, salt and pepper; bring to a boil. Reduce heat cover and simmer for 15-20 minutes or until potatoes are tender. Add 1-3/4 cups milk. Combine flour with remaining milk; stir to form a smooth paste. Add to soup, stirring constantly. Bring to a boil; boil and stir for 2 minutes or until thickened and bubbly. Add a small amount of hot liquid to sour cream; stir to mix. Gradually add to soup, stirring constantly; heat through but do not boil. Add parsley and chives just before serving.
Nutrition Facts : Calories 220 calories, Fat 10g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 740mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.
CHEESE AND SOUR CREAM
Make and share this Cheese and Sour Cream recipe from Food.com.
Provided by JMDGamotia
Categories Cheese
Time 35m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Stir in 1 1/8 cup flour with 4 tbsps. butter; add gradually while stirring.
- Add 1 cup grated cheese or 2 cups cheese sauce, 1 1/8 sour cream, and 1 1/4 cup milk to the butter and flour mixture, stirring gradually.
- Stir until cheese melts or simmers.
Nutrition Facts : Calories 198.8, Fat 13.7, SaturatedFat 8.3, Cholesterol 37.2, Sodium 185.6, Carbohydrate 13.8, Fiber 0.4, Sugar 0.9, Protein 5.3
GERMAN POTATO-KRAUT SOUP
Make and share this German Potato-Kraut Soup recipe from Food.com.
Provided by ElaineAnn
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Boil potatoes until tender.
- Add sausage, sauerkraut, onion, garlic and dill.
- Bring to boil.
- Add 1 cup hot mix to sour cream and flour. Combine with soup and heat.
- Serve immediately.
SAUERKRAUT, POTATO AND CHEESE PIEROGI W/ ONIONS
I grew up in a polish neighborhood and this recipe made pierogi that taste like the 'real thing'! You have to be ready to prepare and cook for a bit, but the end results are worth it! This is a great dish to make and only cook half, freezing the rest. This recipe is from Kitchn.com.
Provided by Dantana
Categories Polish
Time 1h31m
Yield 4 dozen, 12 serving(s)
Number Of Ingredients 12
Steps:
- To make the dough, whisk together the flour and salt in the bowl of a standing mixer (or regular mixing bowl). Whisk together the egg, sour cream, and water until combined, and then pour over the flour. Stir together the liquids and the flour with a wooden spoon or spatula until a shaggy dough is formed.
- Knead the dough in the mixer on low speed with the dough hook attachment until the dough is very smooth and soft, about 5 minutes. Alternatively, knead by hand against the counter for 8 minutes. If the dough seems very sticky after a few minutes of kneading, add a tablespoon of flour at a time until it starts coming together into a smooth ball. Cover and set aside to rest on the counter while you make the filling.
- To make the filling, scrub the potatoes clean, cut into 1-2" chunks and place them in a 2- or 4-quart sauce pan. Cover with an inch or two of water and set over high heat. When the water comes to a boil, reduce the heat to medium-low and simmer until the potatoes are tender when pierced by a fork, 6 to 10 minutes.
- Transfer the potatoes to a mixing bowl with a slotted spoon. Remove the peels if desired (I like to leave them on!). Mash the potatoes into large chunks with a potato masher or a dinner fork. Add the sour cream and salt, and continue mashing until the potatoes are smooth. Add the sauerkraut and cheese, and stir to combine. Taste and add more salt if needed.
- Shape the filling into 1" balls (roughly the diameter of a quarter) and arrange them on a dinner plate. Pre-shaping the filling makes it easier and quicker to shape the pierogi.
- Sprinkle a baking sheet generously with flour. Set this near your workspace.
- Divide the pierogi dough in half, working with one half at a time and keeping the other half covered. Sprinkle your work surface with flour and roll out the pierogi dough to 1/8" thick. Stop occasionally to lift the dough and make sure it's not sticking to the work surface; use more flour as needed. If the dough shrinks back as you roll, let it sit for 5 minutes and then roll again.
- Use a 3" biscuit cutter or drinking glass to cut the dough into rounds. Gather the scraps and set them aside.
- To shape the pierogi, hold one of the rounds of dough in the palm of your hand and set a ball of filling in the middle. Fold the round in half, pinching it closed at the top and then working your way along the sides to form a half-moon shape. Make sure the edges of the dough are completely sealed. Set the pierogi on the floured baking sheet.
- Continue to shape pierogi with the remaining rounds of dough. Lay them close together on the baking sheet, but don't let them touch. Roll out the second half of the dough, and cut and shape the pierogi as described. When finished, roll the scrapes and continue to make as many pierogi as you can. You should end up with roughly 4 dozen pierogi.
- At this point, the pierogi can be boiled and served right away or frozen. To freeze, place the sheet pan of pierogi in the freezer and freeze until solid. Transfer the frozen pierogi to a freezer container and freeze for up to three months. Pierogi can be cooked straight from the freezer.
- When ready to cook the pierogi, melt the butter in a large skillet over medium heat. Add the onions and cook until the onions are translucent, very soft, and beginning to brown, 8 to 10 minutes. Push the onions to the edges of the pan where they will stay warm and continue to caramelize.
- Meanwhile, bring a large pot of water to a boil. Salt generously. Working in batches, add 10 or so pierogi to the boiling water and stir to make sure they don't stick to the bottom. Cook the pierogi until all the pierogi have floated to the surface and then 1 to 2 minutes longer to make sure the filling gets hot - 8 to 10 minutes total.
- Transfer the pierogi to the pan with the onions. Turn the heat to medium-high. Cook the pierogi without moving until they are golden and crispy on the bottoms, 2 to 3 minutes. If you're cooking more batches, transfer the pierogi to a serving dish. Once all the pierogi have been boiled and crisped, scrape the onions over the pierogi and gently stir to coat the pierogi with butter and onions. Serve immediately while hot.
- If you are cooking a lot of them, have more onion sliced and ready to brown in butter. Once the original onion has been depleted or gets too browned, start again with the fresh onion.
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