Best Creamy Calico Potatoes Cassies Recipes

CALICO GARLIC MASHED POTATOES

Steps:

• The day before you make these potatoes, cut the sweet peppers into a small dice and freeze over night. This will soften the peppers so you don't have to cook them.
• The next day pull the peppers out of the freezer and let them defrost, drain any liquid that may come out as a result of them defrosting.
• Boil the potatoes till they are tender.
• While the potatoes are cooking, bring the butter to room temperature. Take the salt and pepper and put them on a cutting board, smash them with the roasted garlic till it makes a paste.
• Once the butter has softened add the salt/pepper/garlic mixture to it and mix thoroughly.
• Get the heavy cream very warm { do not boil it } and add the butter to melt it.
• Drain the potatoes and put them back into the hot pot, start to whip the potatoes, add the heavy cream mixture.
• Once the potatoes are all mixed add the diced peppers and mix by hand so as to not mash the peppers.

POTATO CHEESE CALICO SOUP

Steps:

• In 3 quart saucepan, combine potatoes, onions and broth. Bring to a boil, reduce heat to low and cook for 10 minutes or until potatoes are tender.
• Transfer soup to a blender and puree. Return blended soup to saucepan and stir in milk, mushrooms, bell pepper and green onions.
• Simmer over medium-low heat and add cheese, a few tablespoons at a time, continually stirring to ensure it melts. Season with salt and pepper, sprinkle with parsley and serve.

CHEESY POTATO CASSEROLE FROM ORE-IDA®

Steps:

• Preheat oven to 350 degrees F. Coat 13x9 baking dish with nonstick cooking spray.
• In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and hash browns until well mixed. Spoon evenly into baking dish.
• In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of hash brown mixture.
• Bake uncovered for 45 to 50 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Season with additional salt and pepper to taste if desired. Garnish with additional sliced green onion if desired.

CALICO SKILLET POTATOES ALA SILVER DOLLAR CITY

Steps:

• Add the bacon drippings or olive oil to a large skillet. Preheat over medium heat until the drippings or oil is just hot. Add the diced onion and diced green sweet pepper. Cook the onion and pepper until they're tender.
• Add the unpeeled, sliced russet potatoes, the sliced sweet potatoes and water to the vegetables in the skillet. If adding sausage, stir it in now. Sprinkle the mixture with the seasoning or seasoned salt.
• Cover and cook over medium heat for 12 to 15 minutes or until potatoes are tender, turning potatoes once or twice.

CREAMY CALICO MASHED POTATOES

Steps:

• Place potatoes in a large saucepan. Cover with water. Bring to a boil. Reduce heat to a simmer. Cover and cook for 10-15 minutes or until tender. Drain. In a large bowl, mash the potatoes.
• Add the cream cheese, butter and cream. Beat until blended. Stir in the green pepper, red pepper, onions, salt and pepper. Stir in 1/2 cup cheddar cheese and 1/4 cup Parmesan cheese.
• Spoon into a greased 11 by 7 inch baking dish. Sprinkle with remaining cheeses. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.

CREAMED POTATOES - MY FAVORITE

Steps:

• 1. In a large saucepan, place potatoes and cover with water. Bring to a boil, reduce heat and continue cooking until fork tender, about 15 minutes.
• 2. In another saucepan, melt butter. Stir in the flour salt, pepper, nutmeg, until smooth. Gradually stir in the milk. Bring to a boil and cook until thickened, while constantly stirring.
• 3. Drain the potatoes well, place in your serving dish; pour the cream mixture over the potatoes and lightly toss to coat. Sprinkle with fresh parsley. Sometimes I slice a sweet onion and add to the potatoes while they are cooking..adds even more delicious flavor. Enjoy!

~ CREAMY CALICO POTATOES ~ CASSIES

Steps:

• Cook potatoes in lightly salted water to cover, drain. Lightly toss with parsley and pimento, set aside.
• In a medium saucepan, melt butter, add onion and garlic, salute until onion is tender.
• Blend in salt, pepper, nutmeg and milk and cook until thickened, stirring constantly.
• Preheat oven to 400 degree F. Carefully combine cream sauce with the potatoes, trying not to break up potatoes. Mix melted butter with panko crumbs and season if you like.
• Grease a 1 1/2 quart casserole dish. Pour the potato mixture into dish and spread evenly. Top with cheese and then crumbs. Bake for 25 - 30 minutes or until bubbly and golden.
• Serve hot as an accompaniment to just about any meat, I served with ham steak.