At Home Italian Cooking by JoElaine
Potatoes Recipe 1
Homemade Golden Mashed Potatoes, Sweet Potato Casserole Topped with Marshmallows, Brown Sugar Lemon Glazed Sweet Potatoes, Roasted Potatoes, Loaded Baked Potatoes
Homemade Golden Mash Potatoes by JoElaine (Balsamo) Quinn
Ingredients:
4 pounds of Potatoes Russet or Yukon Gold
1/3 cup of Salted butter melted
1 cup of Milk or Cream
Salt & pepper to taste
Roasted Garlic , optional
Process,
1. Peel and quarter potatoes, place in cold salted water.Bring to a boil and cook uncovered 15 minutes or until fork tender. Drain well.
2. Once drained fill your ricer half and press down , potatoes will come out nice and fluffy . Continue this process to all the potatoes have been pushed through your ricer. Note: The ricer makes the mash potatoes smooth and creamy with no lumps.
3. Heat milk on the stove top until warm. Add butter to the potatoes and begin stirring . Pour in milk a little at a time and continue to reach desired consistency. Season with salt and pepper. Note: This is where you can add your roasted garlic to your taste . Serve hot.
Enjoy!
Homemade Sweet Potato Casserole topped with Marshmallows by JoElaine (Balsamo) Quinn Ingredients:
10 large sweet potatoes
4 Tbsps of butter
1/2 cup of heavy whipping cream
Pure maple syrup to taste
I bag of mini marshmallows Process,
1. Preheat oven to 350 degrees , Peel and slice potatoes into 1 inch chunks. Place sweet potatoes in a large pot with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Note : Check with an folk that they are soft enough to mash .
2. Remove from heat, drain, and mash. Note: You can do this process 2 ways . First with an electric mixer or second way which is the way I use push them through a ricer.
3. Place mashed sweet potatoes in large bowl, and use an electric mixer to blend with the butter , heavy cream , and add your maple syrup to your taste. Spread evenly into a 9x13 inch baking dish. Bake for 25 to 30 minutes in the preheated oven, or until heated through.
4. Remove from oven and add the mini marshmallows on top of the sweet potatoes and bake till the marshmallows are puffed and golden brown.
Enjoy!
Brown Sugar Lemon Glazed Sweet Potatoes by JoElaine (Balsamo) Quinn
Ingredients:
4 sweet potatoes, scrubbed clean & unpeeled
1/2 cup of brown sugar
4 Tbsps of butter
1 cup of water
2 Tbsps of cornstarch
1/8 tsp of salt
1/2 tsp of lemon zest
1 tsp of fresh lemon juice
Process,
I. Place sweet potatoes in a pot and add water to just cover potatoes. Bring to a boil; reduce heat and boil gently until potatoes are fork-tender, about 30 minutes. Peel while potatoes are still warm. Slice into 1/4" to 1/2"-thick circles and place in a baking dish.
2. In a saucepan, whisk together brown sugar, cornstarch, and salt. Add butter, water, lemon juice, and lemon zest. Bring to a boil. Pour brown sugar mixture over potatoes, having enough liquid to just cover potatoes.
3. Bake at 350 degrees until liquid is bubbly and has thickened somewhat, 40 to 45 minutes.
Enjoy!
Roasted Potatoes by JoElaine {Balsamo} Quinn
Ingredients:
2 pounds of baby potatoes
2Tbsps of olive oil
1 tsp of garlic powder
1/2 tsp of course salt
Freshly ground pepper
Sprinkle of smoked paprika
2 Tbsps finely chopped fresh herbs of your choice, optional
Process,
1. Slice baby potatoes in half. If they're on the larger size, you might need to
quarter them.
2. Preheat oven to 425 degrees with rack in the middle position. lightly coat a
large rimmed baking sheet with nonstick cooking spray or line with parchment
paper.
3. In a large mixing bowl, toss the potatoes, olive oil, garlic powder, salt, pepper,
herbs and paprika {if using} until the potatoes are coated.
4. Spread potatoes on the prepared baking sheet in a single layer with their flat
edges against the pan.
5. Roast in the oven for 25 to 30 minutes, stirring halfway through, until potatoes
are golden brown and fork tender,
Enjoy!
Loaded Baked Potatoes by JoElaine {Balsamo} Quinn
Ingredients:
4 large russet potatoes
1/2 cup of sour cream
4 Tbsps of butter
1 cup of shredded cheddar cheese
6 slices of cooked bacon {crumbled}
2 Tbsps of chives
Process,
1. Bake potatoes for 1 hour at 400 degrees.
2. Cut in half, scoop out insides, and mash with butter and sour cream. Stir in half
the cheese, bacon, and chives.
3. Place filling in a piping bag and refill skins to any design you like.
4. Top with remaining cheese and bacon and bake 15 to 20 minutes more until the cheese has melted.
Enjoy!