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Full Online Book HomeLearning KitchenVegetables - Potato - Buttermilk-bacon Smashed Potatoes
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Vegetables - Potato -  Buttermilk-bacon Smashed Potatoes Post by :welove Category :Learning Kitchen Author :Unknown Date :March 2012 Read :843

Click below to download : Vegetables - Potato - Buttermilk-bacon Smashed Potatoes (Format : PDF)

Vegetables - Potato - Buttermilk-bacon Smashed Potatoes

When you’re making smashed potatoes, as opposed to mashed potatoes, the goal isn’t a smooth texture-it’s the most flavor you can get. Tender chunks of potato, thin shreds of red potato skin, nuggets of bacon, and cloves or roasted garlic make for huge flavor, and the buttermilk brings it all together. I could eat this as a meal, but it’s really great as a side dish with grilled chicken or barbecued pork.
Serves 8

5 pounds unpeeled Red Bliss Potatoes, or other thin-skinned potatoes, quartered
1 stick (8 tablespoons) unsalted butter, slightly softened at room temperature
1 1/2-2 cups buttermilk
6 cloves roasted garlic
8 slices cooked bacon, crumbled
Salt and freshly ground pepper

Place the potatoes in a large saucepan, cover with cold water, and add 2 tablespoons of salt. Bring to a boil and cook until soft, 10-12 minutes. Drain well and place back in the pan over low heat.

Add the butter, buttermilk, and roasted garlic, and mash until smooth. Fold in the bacon and season with salt and pepper to taste.
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Vegetables - Potato -  Buttery Roasted Potatoes Vegetables - Potato - Buttery Roasted Potatoes

Vegetables - Potato -  Buttery Roasted Potatoes
2 lb. Yukon Gold potatoes* -- peeled, cut in 1" cube hot water 2 tsp. salt Preheat oven to 400°F. Place potatoes in a large cast-iron skillet and pour in enough hot water to cover about 1/4 inch of the potatoes. Scatter bits of butter over potatoes and season; then stir. Bake uncovered about 60 minutes, until potatoes are lightly browned and water has evaporated.

Vegetables - Bubble And Squeak Cakes Vegetables - Bubble And Squeak Cakes

Vegetables - Bubble And Squeak Cakes
454 g. / 1 lb. boiled potatoes 227 g. / 8 oz. cooked greens or other green vegetable chopped 2 cloves garlic , crushed (optional) salt and black pepper 1 level teaspoon of flour Pam/Fry Light® for spraying Mash the boiled potatoes and the green vegetable for a coarse texture. Stir in the garlic and seasoning. Shape into a long cylinder about 2 inches in diameter and cut into rounds. Dust lightly with flour. Spray a ridged cast iron griddle with Pam/Fry Light and heat gently. Cook the potato cakes for a few minutes