|The Great Potato Book|
|by Florence Fabricant|
Rescued from infamy by Sir Walter Raleigh in the 16th century, the potato has long since become the world's ultimate comfort food.
1 - 10 of 1,200 for sauces for potatoes
In a pot, add three tablespoons of butter over medium heat. Once melted, add 1 cup of milk. Whisk in 2 tablespoons of flour. (Give it a little time ...
Place potatoes in pot of boiling water and cook for 25 minutes over ... and simmer for 15 minutes until potatoes are tender. Stir occasionally. Serves 6.
Scrape potatoes. Put in ... When boiling cover and steam on low heat until they are done. Do not pour off water. Put in sauce and let set 25 to 30 minutes.
In a colander, rinse potatoes well under cold ... rounded tablespoonful of potato mixture. Flatten with ... sauce and preserves. Makes about 6 servings.
Pare and thinly slice potatoes, peel and ... dry mustard, a generous dash paprika and 3/4 cup grated Cheddar cheese. Heat, stirring, until cheese melts.
1. Scrub and dry potatoes. Prick with ... top of each potato. Scoop out ... and half and half, stirring constantly. Salt to taste. Cook until thickened.
Sauce: Melt butter ... vanilla and 1 cup of pecans (toasted - optional). Pour this over sweet potatoes in casserole dish. Bake 25-30 minutes at 350 degrees.
Drain potatoes and place in ... cheese (reserve some for top, if desired). ... potatoes. Bake at 375 degrees for approximately 20 minutes until light brown.
In a bowl, ... wrap and refrigerate for at least 15 ... Cut the sweet potatoes lengthwise into 8 ... large platter and serve with the cilantro dipping sauce.
This is not a low-calorie potato dish, but it ... a complete meal. Potatoes, mashed with ... until thickened. TIPS: For a quick version, ... SERVINGS: Double the ingredients.
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