3906 potatoes russet potatoes Recipes

russet potatoes, red potatoes, extra virgin olive oil, onion soup mix, salt, catsup (optional) or mustard (optional) or barbecue sauce (optional)

russet potatoes, red potatoes, heavy cream, salted butter, salt

russet potatoes, sweet potatoes, butter, sour cream, divided, milk, cheddar cheese, shredded, dried chives, divided, salt, divided

russet potatoes, sweet potatoes, sour cream, divided, milk, shredded cheddar cheese, minced chives, divided, salt, divided

russet potatoes, cooked , about 6 medium potatoes, vegetable oil, butter, green cabbage, thinly sliced and chopped , i make them about 2x1/4 inches, onion, finely chopped , about 1 medium, smoked sausage (for a meatier soup double the amount and or or add both. ) or 8 oz cooked bacon (for a meatier soup double the amount and or or add both. ) or 8 oz ham (for a meatier soup double the amount and or or add both. ), carrots, peeled, shredded and chopped, low-fat milk or 10 oz fat-free evaporated milk, chicken broth (any type broth may be used), salt and pepper, to taste, shredded cheddar cheese (optional), sour cream (optional), green onion (optional), chives (optional), cooked bacon, crumbled (optional)

basic mashed potatoes, russet potatoes, peeled and diced, yukon gold potatoes, peeled and diced, butter, heavy cream, salt and ground black pepper, to taste, place both varieties of potatoes in a large pot ., add enough cold water to cover the potatoes by about 1 inch., bring to a boil over high heat, then lower to medium-high to maintain a low boil., cook until tender , about 25 minutes., meanwhile , during the final 5 to 10 minutes of cooking, in a small saucepan over medium-low heat, combine the butter and cream. once the butter melts, mix well and set aside., drain the potatoes. if you have a potato ricer , use it to rice the potatoes into the cooking pot. alternatively, use a large spoon to force the potatoes through the holes in the strainer, or return them to the pot whole and use a masher., season the potatoes with salt and pepper., use an electric mixer or whisk to lightly beat the potatoes. whip in half of the butter and cream mixture, then continue adding more to reach desired consistency., season with salt and pepper.

russet potatoes , cut into 1/4-in.-thick matchsticks, vegetable oil for frying, fine sea salt

russet potatoes or 2 -2 1/2 lbs yukon gold potatoes or 2 -2 1/2 lbs white potatoes, scrubbed and peeled, paprika, lemon , juice of, butter, approximately, salt , to taste, fresh minced parsley, for garnish

russet potatoes, sweet potatoes, fresh ground pepper, chicken broth or 3/4 cup beef broth, brandy (or additional broth), monterey jack cheese, thinly sliced, parmesan cheese, grated, salt

russet potatoes, sweet potatoes, sour cream, divided, milk, shredded cheddar cheese, minced chives, divided, salt, divided

russet potatoes, sweet potatoes, light sour cream, divided, skim milk, reduced-fat cheddar cheese, chives, divided, salt, divided

russet potatoes, peeled and cut into potatoes, vegetable oil or 2 tbsp butter, garlic cloves, chopped, shallots, chopped, corn kernels, milk, butter, salt, black pepper, green onions, chopped, fresh cilantro leaves, chopped, hot chili sauce

russet potatoes (about 2 medium), sweet potatoes (about 1 small), freshly chopped thyme leaves plus whole leaves for garnish, kosher salt and freshly ground black pepper, chipotle chile powder, canola oil

garlic , smashed, crimini mushrooms, halved, extra-virgin olive oil , 2 turns of the pan in a slow stream, zucchini , quartered lengthwise and cut into 1-inch pieces, onion, chopped, salt and freshly ground black pepper, chick peas , garbanzo beans, drained, ground cumin, diced tomatoes , in puree, fresh rosemary leaves, finely chopped, all purpose potatoes , such as russets, about 3 large potatoes, peeled and shredded, onion, grated, all-purpose flour, shredded smoked gouda cheese , the yield of an 8-oz piece, olive or vegetable oil, for frying

white wine vinegar, dijon mustard, honey, hot pepper sauce (such as tabasco), olive oil, russet potatoes, peeled, cut into 1/2-inch cubes, red-skinned sweet potatoes), peeled, cut into 1/2-inch cubes, bacon, mustard green leaves , cut into 3/4-inch pieces (about 4 cups)

all-purpose flour, kosher salt and freshly ground black pepper, lamb shanks (about 8 oz each), cut in 1/2, extra-virgin olive oil, garlic, chopped, carrots , cut into coins, onion, cut into chunks, bay leaf, thyme, red wine, low-sodium beef stock, barley, russet potatoes, parsley sprigs, for garnish, garlic, minced, olive oil, kosher salt, flat-leaf parsley, leaves chopped, unsalted butter

russet potatoes peeled, chopped shallots, eggs, lightly beaten, flour (or more ) or matzo meal (during passover), salt and freshly ground black pepper, vegetable oil for frying, south western style omit the shallots ; mix the batter with chopped herbs such as cilantro, scallion and dried oregano. serve topped with slivers of roasted red peppers, grated jack cheese and salsa., curried style mix potatoes with some curry powder. make a circle of sliced fresh tomatoes on a dinner plate. center 3 to 4 overlapping pancakes in an inner circle and center a dollop of sour cream and hot pickle in the middle., italian style mix potatoes and onion with a smidgen of raw garlic and thin slices of prosciutto. cook in olive oil and serve topped with fresh ricotta cheese and surrounded with a dice of seeded tomatoes mixed with basil and vinaigrette.