Best Creamy Taters Recipes

CREAMY DREAMY MASHY TATERS

Steps:

• 1. Heat broth and potatoes in 3-qt saucepan over medium-high heat to a boil.
• 2. Reduce heat to medium. Cover and cook for 10 min. or until potatoes are tender. Drain potatoes into another saucepan, reserving broth.
• 3. Mash potatoes with cream, butter and pepper, and add 1/4 cup broth (a little more or less as needed for desired consistency).
• 4. **NOTE** if you want to, you can add 1/2 c sour cream, 3 slices of bacon (cooked and crumbled) - save some for garnish - and 1/4 cup chopped chives into the hot mashed potatoes. Sprinkle bacon crumbles on top to serve.

FRIED CREAMY TATERS

Steps:

• 1. Place about 1 inch of water and butter in a large skillet and add cubed red potatoes then bring the water, butter and potatoes to a soft boil. Reduce heat and simmer for about 10 minutes or so until the cubed red potatoes are tender. Drain.
• 2. Coat pan with butter and spray with cooking spray. Add potatoes. Cook for 2-3 minutes. Add onion. Cook for 3-4 minutes more on medium heat until browned.
• 3. In a separate saucepan add flour, dressing mix, parsley, chive and a dash of salt. Mix well. Add sour cream, mix then add milk and mix well. Bring to a soft boil stirring occasionally. Cook for 1-2 minutes until thick. Pour over browned potatoes and mix until coated. Can add shredded cheese to melt over potatoes just before serving.

SOUS VIDE ESSENTIALS: CREAMY YUKON GOLD TATERS

Steps:

• 1. PLATE/PRESENT
• 2. For this recipe you will need a sous vide machine; however, allow me to suggest another option. We are working with a fairly high temp, and although I have never cooked them this way, I believe you could do them on the stovetop. Just get the water in a pot hot but not simmering, then just follow the recipe as written.
• 3. The Taters I am using Yukon Golds for this recipe, but you could sub some baby reds, or even russets. Note: If you are using russets cut the sous vide bath time down to 60 minutes.
• 4. Water Displacement Method If you are not using a vacuum-sealing machine (Food Saver, etc.), then you, most likely, are employing standard plastic food bags (Ziploc, etc.). To get as much of the air out of the bag, as possible, fill it with food and slowly sink the open bag into a pan of water, while keeping the open end just above the waterline. The pressure of the water will push against the bag and force out most of the air. Then, seal the bag and you are ready to sous vide. If I am using Ziploc-type bags, I always clip the bag to the side of the container with the zip-seal portion above the water line. One more thing, do not use the "regular" Ziploc bags; use the ones designed to go into the freezer. They are much stronger and less prone to leaks.
• 5. Baked Garlic If you have never baked garlic before, you are missing out on a tasty treat. Here is the recipe I use: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4
• 6. Gather your ingredients (mise en place).
• 7. Set your sous vide machine to 195f (90c).
• 8. Clean the taters and cut into quarters.
• 9. You could peel them; however, I think the skins add to the flavor of this yummy dish.
• 10. Add the taters, spices, cold butter, and baked garlic (if using) to a vacuum bag, and seal. Or use the water displacement method described in Step 4.
• 11. Completely submerse the bag into the sous vide bath and cook for 90 minutes.
• 12. PLATE/PRESENT
• 13. Cut open the bag, and place the taters, spices and melted butter into a small serving bowl. Top with some sour cream, and a sprinkle of salt and pepper, if desired. Enjoy.
• 14. Keep the faith, and keep cooking.

CREAMY BEANS AND TATERS

Steps:

• Wash and quarter new potatoes. Cover with water and bring to a boil over medium high heat. Boil until fork tender, about 10-15 minutes. Place in colander to drain. While potatoes are cooking, melt butter in large skillet over medium high heat. Add green beans and cook, stirring often, until tender and very lightly browned (see photo, beans will just be browned in spots). Remove from skillet, leaving butter, and place over new potatoes in colander while you make the sauce. (This is not to drain them, this is just to keep from dirtying up another bowl by putting them in it). To remaining butter in skillet, add cream cheese, milk, salt, and pepper. Lower heat to low and stir constantly until cheese melts. Use a whisk to beat lightly until smooth and creamy. If you prefer a thinner sauce, stir in 2-3 more tablespoons of milk. Remove from heat, add beans and potatoes. Stir to coat. Serve warm. Enjoy!

CREAMY BEANS AND TATERS

Steps:

• Wash and quarter new potatoes. Cover with water and bring to a boil over medium high heat. Boil until fork tender, about 10-15 minutes. Place in colander to drain.
• While potatoes are cooking, melt butter in large skillet over medium high heat. Add green beans and cook, stirring often, until tender and very lightly browned (see photo, beans will just be browned in spots). Remove from skillet, leaving butter, and place over new potatoes in colander while you make the sauce. (This is not to drain them, this is just to keep from dirtying up another bowl by putting them in it).
• To remaining butter in skillet, add cream cheese, milk, salt, and pepper. Lower heat to low and stir constantly until cheese melts. Use a whisk to beat lightly until smooth and creamy. If you prefer a thinner sauce, stir in 2-3 more tablespoons of milk. Remove from heat, add beans and potatoes. Stir to coat.
• Serve warm. Enjoy!

CREAMY 'TATERS'

Steps:

• 1. Peel and cube the potatoes; rinse then place in a saucepan and cover with water. Cook over medium heat until tender; drain. Mash.
• 2. Stir in cream cheese, sour cream, chives, garlic salt and pepper. Stir in milk to your desired consistency. Spoon into a greased 1-1/2-qt. baking dish. With a large fork, scrape the top and make lines. Melt butter and pour over top of potatoes; sprinkle with paprika if desired.
• 3. Cover and bake at 350 degrees for 35-40 minutes or until heated through.