Posts tagged ‘potatoes’

January 24, 2013

Loaded Potato Soup

Well, our favorite mashed potato recipe makes quite a bit, so we always have leftover. While they’re good as just mashed potatoes again the next day, I stumbled upon a recipe that uses leftover mashed potatoes to make a delicious soup here. I’ll copy our version here just to keep all our favorites in one spot for us, but it doesn’t vary terribly much from the original. It is adapted to gluten-free, but it’s definitely not casein/dairy-free. That’s not an issue for us right now because the dairy-free one is quite anti-soup. Anyway, onto the yummyness..

3 cups leftover mashed potatoes
3 cups chicken broth (we use Pacific)
1 cup milk (Silk Almond Milk is what we usually have on hand, but regular works. Check list for Feingold approval)
2 tbsp butter (Land O Lakes is what we use here)
1/4 cup any gluten-free flour
onion powder to taste
3 cloves garlic, minced
3 tsp mustard (Gulden’s/HyVee spicy brown, Annie’s Dijon)
1 cup cheddar cheese, grated (Crystal Farms)
salt and pepper to taste

Toppings:
grated cheddar cheese
crumbled bacon bits (Wellshire, or cook/crumble your own Hormel Nat Choice)
chopped cilantro

Melt the butter in a saucepan over low heat. Add the garlic and onion powder. Sautee a couple minutes. Stir in the dijon mustard. Add the flour. Stir for about a minute just to get rid of the raw flour taste. Stir in the mashed potatoes. Pour in the chicken broth and milk. Keep stirring until there are no more lumps. Cook for 10-15 minutes, occasionally stirring, until nice and thick. Add the grated cheese. Stir until the cheese is melted and incorporated into the soup. Season with salt and pepper.

Top potato soup with bacon crumbles, chopped cilantro and more grated cheese. This soup is deliciously thick, and warm, and cozy. And did I say delicious? Seriously, I’m not a soup person, but this soup.. I could eat it for days (except we never have leftovers. Which is funny, if you think of it, me wishing for leftovers of our leftover potatoes.. hehe..)

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November 2, 2011

Cheesey “Au Gratin” Potatoes

Source here: http://www.melskitchencafe.com/2011/04/cheesy-au-gratin-potatoes-2.html Not the traditional au gratin, but they look delicious.

Cheesy Au Gratin Potatoes
*Serves 6-8

INGREDIENTS:
Potatoes:
3 tablespoons butter
1 large yellow onion, chopped
1/4 cup all-purpose flour (use GF flour)
1 1/2 cups low-sodium chicken broth
1 cup milk
1 ½ teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
2 cups shredded sharp cheddar cheese (8 ounces)
26-ounce bag frozen shredded hash browns
1/2 cup sour cream

Topping:
3 cups cornflakes, lightly crushed (go with Corn Chex)
2 tablespoons butter, melted

DIRECTIONS:
Melt the butter in a large pot over medium heat. Add the onion and cook until the onion is softened and translucent,a bout 5-6 minutes. Stir in the flour and cook, stirring constantly, for about a minute. Combine the chicken broth and milk in a liquid measure and slowly whisk in the mixture. Add the salt, pepper and thyme. Stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes.

Take the pot off the heat and stir in the cheese until smooth. Mix in the frozen hash browns, lifting and folding the mixture until well combined. Finally, stir in the sour cream.

In a medium bowl, toss the lightly crushed cornflakes with the butter until evenly combined. Scoop out the potato mixture into a 9X13-inch baking dish and top with the buttered cornflakes. If baking the potatoes by themselves, bake at 350 degrees for 45 minutes, until hot and bubbly around the edges. If baking the potatoes with a ham (my ham recipe bakes at 300 degrees), bake the potatoes for 90 minutes at 300 degrees then crank the oven to 400 degrees and bake the potatoes for 10 minutes more. In both baking situations, let the potatoes rest for 10 minutes before serving.

August 13, 2011

Parmesan Mashed Potatoes

This and the pork chop recipe below were found here: click! This is our adaptation to make it make it dairy-free for our little guy now that he’ll eat mashed potatoes a bit. (If there’s no need for dairy-free, just use regular versions of butter & milk).

Ingredients

4 lbs cubed potatoes (peel ’em if you want, I don’t bother. We don’t mind the skin.)
5 Tablespoons butter (Earth Balance vegan sticks for us to keep it dairy-free)
6 cloves minced garlic
1- 1 1/2 Cups warm milk of choice (plain almond milk is what we use)
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste
up to 1 cup fresh grated Parmesan cheese (optional)

Directions

Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency. This is where I scoop out a small serving for my youngest, as it’s still dairy-free at this point. Then to the rest still in the mixer, I add the cup of Parmesan cheese and mix a bit longer. I’ve tasted it without the cheese and it’s still yummy and flavorful.. I just love me some cheese. 😉

NOTES:
This makes a TON of potatoes. We used it as a side three times the week I made it. It reheated well and was enjoyed by all. We’ve also used leftovers to make a delicious loaded potato soup, which is decidedly NOT dairy-free. (Which is alright because the little one shuns any type of soup so far.) This could be Stage 1 if we use non-almond milk.