Creamed Fresh Peas with New Potatoes
12 new potatoes
2 tbsp of butter
1/3 tsp of salt
2-3 tbsp of butter
2 tbsp of flour
Dash of pepper
1 cup of milk
1 cup of fresh shelled peas
*Can also add fresh carrots
Wash potatoes and boil until tender (about 15-20 minutes). Drain and
remove loose skins. Toss hot peeled potatoes in 2-3 tbsp of butter
until each potato is lightly coated. Place in a serving bowl and keep
hot. While potatoes cook, cook peas in lightly salted water and prepare
white sauce. In a medium saucepan over medium heat, melt 2 tbsp of
butter stir in flour. Gradually add milk, stirring constantly until
sauce thickens. Add salt and pepper, add peas, and pour over new
potatoes.
Garlic Mashed Potatoes
Yukon Gold Potatoes
2-4 cloves of garlic
Cream
Butter
Peel, wash, and dice potatoes. Cover potatoes with water sufficient
cover, brine in kosher salt, and bring to a boil. Cook until potatoes
are tender and ready to mash. Mash the potatoes, beating in cream,
adding pressed garlic, and butter. Mix with beater until creamy smooth.
Garnish with fresh parsley. For a twist add Parmesan cheese and
crumbled bacon. Make sure to mash until cheese is no longer stringy.
Golden Potato Casserole
10 medium Yukon Gold Potatoes
8 oz of grated Cheddar cheese
1/4 cup of butter
2 cups of sour cream (needs to be at room temperature)
1/3 cup of a chopped yellow onion
1 tsp of salt
1/4 tsp of pepper
2 tbsp of butter
Boil potatoes, peel, and shred coarsely into a large mixing bowl. In
a sauce pan over low heat, combine cheese and 1/4 cup of butter,
stirring until almost melted. Remove from heat and stir in onions, sour
cream, salt, and pepper. Pour this over the potatoes and mix lightly.
Put into a large casserole bowl and dot with remaining butter. Cover
and bake at 350 degrees for 1/2 hour or until golden brown. This recipe
is even more delicious if you add chunks of ham.
Linda’s Potato Salad
6 large Dark Red Norland Potatoes
4 boiled eggs (cooled and cubed)
1 cup of mayonnaise
1/2 cup of cream
1/8 cup of sweet pickle juice
1 clove of garlic (finely minced)
Salt and pepper to taste
Boil, cool, and cube eggs. Next, peel, boil, cube, and cool
potatoes. Mix mayonaisse, cream, pickle juice, garlic, salt and pepper.
In a large mixing bowl, add potatoes and eggs, topping them with
dressing and lightly tossing.
Potato, Bacon, and Kale Soup
2 pounds of Dark Red Norland Potatoes
1 bunch of Kale
3/4 pound of bacon
1 garlic clove
1 cup of heavy cream
5 tsp of Balsamic Vinegar
Salt and pepper
Peel potatoes and put in a pot with enough cold, salted water to
cover. Cover and bring to a boil. Lower heat, uncover, and simmer until
done (about 25 minutes). Drain, reserving the cooking liquid. Break up
the potatoes with a masher (they should be lumpy, not mashed). While
boiling potatoes, cook bacon in a large pot until crisp. Drain grease
from bacon and crumble. Drain the bacon grease, reserving it to cook
the kale. Return 1/2 potato and crumble bacon to the bacon pot.
Stem and chop kale. Mince garlic. Cook half the Kale and garlic in
two tbsp of leftover bacon grease and 2 1/2 tsp of balsamic vinegar.
Add kale to the potatoes and bacon and then repeat the process with the
other half of Kale and garlic. Add 1/2 of reserved cooking liquid to
potato/kale pot and begin to simmer. Make a soup base by blending the
remaining potatoes and cooking liquid. Add soup stock to simmering
potatoes and kale. Add cream and salt and pepper to taste. Simmer until
ready to serve.