Recipe: Potato Recipes (5)

Garlic Mashed Potatoes
Serving Size : 6

4 Large Sangre, Red Or Russet Potatoes -- Peeled And Cubed
3 Cloves Garlic -- Peeled And Crushed
3/4 Cup Warm Chiicken Stock
Salt And Pepper

Scrub potatoes and place in heavy, medium saucepot. Add garlic and salt,
cover with cold water. Bring to boil. Cook 15 to 20 minutes until potatoes
are tender when pierced with a fork. Drain potatoes and garlic well. Add
stock and mash together. Stir in butter . Season with salt and pepper.

Garlic Mashed Potatoes with Olive Oil
Yield: 4 servings

2 lb Russet / Yukon Gold potatoes
8 Garlic cloves,unpeeled,large
1 1/2 t Salt
Pepper,freshly ground
1/4 c Olive oil,extra-virgin

1. Cover the potatoes and garlic cloves with cold salted water. Bring to a boil, partially covered, and cook for 30 minutes, or until tender.

2. Drain the potatoes and garlic. Boil the potato water and reduce to 1 cup.

3. Peel the potatoes and the garlic. Mash them in the cooking pot with a potato masher, a ricer - or (push) through a strainer back into the pot. Turn on the heat and whisk in enough potato water to bring the potatoes to a thick, creamy consistency. Season with salt and freshly ground pepper.

4. Heat the olive oil. At the table, pour 1 tablespoon of hot oil on each portion.

Italian Parmesan Potatoes
Yield: 4 servings

3 md russet potatoes, unpeeled,
1 & cut lengthwise into 1/8's
2 ts olive oil
1/4 ts italian seasoning
1/8 ts salt
1/8 ts garlic powder
1/8 ts paprika 3 tbs. parmesan cheese

Heat the grill. Cut 14 inch square sheet of heavy duty foil. Place potatoes in the center. In a small bowl, combine the oil & all season- ings. Drizzle over potatoes; stir gently to coat. Wrap and seal securely with tight double folds.

Place foil packet on gas frill over medium heat or on charcoal grill 4-6 inches from medium-high heat. Cook 30-40 minutes or until tender. Open packet; stir gently. Sprinkle with cheese. Return to grill and cook an additional 3-5 minutes, or until cheese is melted. Serve immediately.

Oven Directions:

Heat oven to 450F. Prepare potatoes in foil packet as described above. Bake for 40-50 minutes or until potatoes are tender. Open and stir gently; sprinkle with cheese and return to oven and bake an additional 3-5 minutes or until cheese is melted.

Crock-Pot Baked Potatoes
Recipe By : Rival Crock-Pot Cookbook

Potatoes -- use 6-12 of them

Prick pots with fork. Wrap them in foil. Fill Crock-Pot with 6 to 12 potatoes. Cover. Go away. Cook on Low 8 to 10 hours (High: 2 1/2 to 4 hours]. Come back. Don't you dare add water!

Great Gratin of Potatoes
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6609

Garlic clove
2 pounds Yukon Gold or russet potatoes, -- peeled and in water
1 cup grated Gruyere cheese
3 tablespoons unsalted butter
1/2 cup chicken broth
1/2 cup heavy cream
Salt and freshly ground black pepper

Rub an oval gratin dish or rectangular (14 x 8 inches) 2 quart gratin dish with garlic. Preheat the oven to 325 degrees.

Slice the potatoes into slices only 1/16 to 1/8-inch thick. You'll build up 3 layers in the gratin dish. Overlap the potato slices for the first layer and sprinkle with 1/2 teaspoon of salt, pepper and 1/2 of the cheese. Drizzle some cream over the top and dot with 1 tablespoons of butter. Repeat with more potatoes, cheese, cream and salt and pepper and butter. Repeat with last layer, keeping it free of cheese but dotted with butter. Pour chicken broth over the top and bake for 1 1/2 hours, basting the potatoes, in the middle of baking time, with liquid accumulated in the bottom of the gratin dish.