Best Mikes Potatoes Recipes

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MIKE'S CHUNKY MUSTARD POTATO SALAD



Mike's Chunky Mustard Potato Salad image

This tasty tangy mustard based potato salad gives a great zing to your summer picnics or just about anytime.

Provided by J. Michael Long

Categories     Potato

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 9

5 lbs potatoes, peeled and cubed
6 eggs
1 onion, finely chopped
3 stalks celery, diced (optional)
2 tablespoons sweet pickle relish
2 tablespoons prepared mustard
1/2 cup creamy salad dressing (miracle whip)
2 teaspoons paprika
3 slices bacon, crumbled (Bac-os can be used)

Steps:

  • Bring a large pot of salted water to boil.
  • Add potatoes and cook until tender but still firm, about 15 mintues.
  • Drain and set aside.
  • Place eggs in a saucepan and cover with cold water.
  • Bring water to boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.
  • Remove eggs, cool, peel and chop or slice.
  • In a mixing bowl, combine potatoes, eggs, onion, celery, bacon and relish.
  • Mix lightly to not break down potatoes too much (unless you like them mushy.)
  • Blend together the mustard and salad dressing.
  • Add to potato mixture and mix well.
  • Sprinkle with paprika and refrigerate until chilled.

Nutrition Facts : Calories 352.2, Fat 9.5, SaturatedFat 3, Cholesterol 173.5, Sodium 330.3, Carbohydrate 55.6, Fiber 6.8, Sugar 5.3, Protein 12.5

MIKE'S POTATOES



Mike's Potatoes image

This is from the Lake Forest Cafe in Folsom, California. It's great for a brunch, served with fried eggs, omlets or hamburgers. Originally from a June 1984 issue of Bon Apetit in the R.S.V.P. Letters to the Editor section.

Provided by Leslie in Texas

Categories     Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

3 tablespoons butter
3 medium baking potatoes, unpeeled, boiled and diced
1 1/4 cups monterey jack cheese, shredded
1 1/4 cups cheddar cheese, shredded
2/3 cup tomatoes, diced (about 1 medium)
salt, to taste
white pepper, to taste
2 tablespoons onions, minced
2 tablespoons green onions, chopped
1/2 cup avocado, peeled, seeded and diced
1/2 cup sour cream

Steps:

  • Melt butter in large heavy skillet over medium-high heat.
  • Add diced potatoes and cook until browned and crisp,stirring frequently.
  • Add cheeses, tomato, onion and green onion and stir until cheese melts.
  • Season to taste with salt and pepper.
  • Gently mix in avocado.
  • Spoon onto plates and top with a dollop of sour cream.
  • Serve immediately.

Nutrition Facts : Calories 355.3, Fat 26.4, SaturatedFat 15.6, Cholesterol 70.9, Sodium 343.4, Carbohydrate 17, Fiber 2.4, Sugar 2.3, Protein 13.8

THE BEST MASHED POTATOES



The Best Mashed Potatoes image

This is our go-to recipe for classic mashed potatoes, made with plenty of butter and cream. To make them fluffy and flavorful, be sure to simmer them slowly and add plenty of salt to the cooking water. And don't skip the step of steaming the excess water off; leaving too much moisture in the potatoes causes them to be loose and gluey.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 4

2 pounds russet potatoes, peeled and quartered
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter, cubed
3/4 cup heavy cream, heated

Steps:

  • Put the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil over high heat. Then lower the heat to medium and gently simmer until the potatoes are completely tender when pierced with the tip of a knife, about 30 minutes.
  • Drain the potatoes well and return them to the pot. Place the pot over low heat and let any residual water steam off, about 2 minutes. Mash the potatoes well with a potato masher. Fold in the butter with a spatula until melted, and then fold in the cream. Season with salt and pepper.

CHEF JOHN'S PERFECT MASHED POTATOES



Chef John's Perfect Mashed Potatoes image

This recipe will hopefully give you the proper techniques to turn out perfect mashed potatoes every time; always light, fluffy and lump-free.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 40m

Yield 4

Number Of Ingredients 4

3 large russet potatoes, peeled and cut in half lengthwise
¼ cup butter
½ cup whole milk
salt and ground black pepper to taste

Steps:

  • Place the potatoes into a large pot, and cover with salted water. Bring to a boil, reduce heat to medium-low, cover, and simmer until tender, 20 to 25 minutes. Drain, and return the potatoes to the pot. Turn heat to high, and allow the potatoes to dry for about 30 seconds. Turn off the heat.
  • Mash the potatoes with a potato masher twice around the pot, then add the butter and milk. Continue to mash until smooth and fluffy. Whisk in the salt and black pepper until evenly distributed, about 15 seconds.

Nutrition Facts : Calories 333.1 calories, Carbohydrate 49.7 g, Cholesterol 33.6 mg, Fat 12.7 g, Fiber 6.1 g, Protein 6.7 g, SaturatedFat 7.9 g, Sodium 30.4 mg, Sugar 3.5 g

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