If the name of this side dish wasn’t enough to get your attention, the following were overheard at Akin Thanksgiving re: these potatoes:
“I want to stick my face in that.”
“I would like to be alone with the potatoes.”
“I can’t say what I want to do with these potatoes in front of my Mom.”
This recipe was originally a Michael Symon jam, but we’ve increased the ratio of butter to potato because Duh.
Rice that sh*t or The Chef will come after you.
9 large russet potatoes, peeled and chunked
1 1/4 sticks of butter
1 cup milk
1/4 cup crème fraîche
- Bring potatoes to a boil in salted water. Simmer for 25 minutes or until tender. Drain.
- Melt butter in a small saucepan. Whisk the butter over medium heat for about 5 minutes to turn it a golden brown, caramel color.
- Put the potatoes back in the pot and cook them on high for 1 minute. (This will help them suck up all the fatty goodness.)
- Mash your potatoes or pass them through a ricer.
Note: A ricer, or food mill, is a schmancy chef thing that makes your potatoes smooth as silk. While that texture is nice, it’s by no means necessary. But do not say that to a Chef. You will get punched in the face.
- Add the milk and crème fraîche and stir well. Season with salt (it won’t need much) and white pepper.
You can make these a few days in advance because sheer amount of lard inside will keep them well preserved. See: Any fat Southern woman.
Claire sent me this recipe several weeks ago, but in all of the Christmas hullabaloo, I forgot to post it. Now, as I sit at work doing very little of it, I figured I’d give this a post.
Usually when people send me recipes, I clean up the spelling errors and the stream-of-consciousness typing. But I’m not going to do that here because I love how weird this ingredient list came out. Apparently Peg was insisting Claire type this up and send it to me, and Claire was not all that committed to the undertaking. The sentence “drain a can of corn and drain” speaks for itself.
2 lbs ground beef
1 large can whole peeled tomatoes
1 large can tomato sauce
chop yellow onion
chop 3 celery stalks
chop 4/5 carrots
drain a can of corn and drain
cut up 2 large potatos
chop 2 zuchinis
water til soupy
1 tbs italian seasoning
salt and pepper
1 packet dry ranch dressing
- Brown ground beef and drain.
- Drain and cut up the tomatoes. (“For some reason this is different than diced tomotoes in peg’s head.”)
- Add tomatoes and rest of ingredients.
- Cook 1.5-2 hrs.
- Serve with Jalapeno Corn Bread.
“Always better next day.”
Well in case you haven’t heard, Carol is famous. That’s right, young Carol was featured in the Times Free Press a few week’s ago for offering her soup expertise, and clearly we could not be more proud.
This is a recipe Carol adapted from Epicurious.com, and I can personally attest it is delish.
The really fun part here is the jalapeno parsley puree. It’s bright (in taste and in the bowl) and it gives the creamy corn chowder a wonderful kick.
This would be a perfect dish for a day like today in which everyone is feeling gray, wet and pretty darn depressed that the long Thanksgiving weekend is over.
Except me. Because I’m about to go see Twilight. By myself. And no, I could not be happier, so don’t you cry for me, Nummy! Now get your soup on.
5 fresh jalapeño chilies
1⁄4 cup olive oil
11⁄2 tbsp fresh lime juice
1 tbsp water
1-2 garlic cloves, minced (depending on how much you like garlic)
1 cup packed fresh parsley leaves
Salt, to taste
1 onion, chopped fine
2 ribs of celery, chopped fine
2 tbsp vegetable oil
2 cups chicken broth
21⁄2 cups water
11⁄2 lbs boiling potatoes, peeled and cut into 3⁄8-inch cubes
4 cups fresh corn kernels including the pulp scraped from the cobs (organic frozen mixture of white and yellow corn works just as well)
2 tsp fresh thyme leaves, minced (very important; adds a great finishing touch to the soup)
- For the puree:
- Broil the jalapeños on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them about every 7 minutes, for 20-30 minutes or until the skins are blistered and charred.
- Transfer the jalapeños to a zipper-lock bag and let them stand, covered tightly, until they are cool enough to handle.
- Peel the jalapeños, cut off the tops and discard all but 1 teaspoon of the seeds.
- In a blender, puree the jalapeños and reserved seeds with olive oil, lime juice, water, garlic, parsley and salt. The puree may be made 3 days in advance and kept covered and chilled.
- For the chowder:
- Cook onion and celery in vegetable oil over moderate heat, stirring, until the celery is softened.
- Add broth, water and potatoes; simmer for 10 minutes. Stir in corn and thyme; simmer for 5 minutes or until the potatoes are tender.
- To thicken, purée in blender 2 or more cups of the chowder, depending on the consistency you prefer your soups, and return to pot.
- Serve the chowder with a small dollop of the jalapeño and parsley puree swirled into it. Add salt and pepper to taste as well. For added crunch, sprinkle with tortilla chips.
Filed under Soups, Veggies
As The Chef prepared these on Sunday, our self-proclaimed “foodie,” Emily, asked, “what are we making?” To which The Chef replied, “mashed parsnips.”
“Oh-uhhhhh, OK, riiiiiiight,” Emily said, acting casual and stuffing a Reduced Fat Wheat Thin into her mouth.
“Do you know what parsnips are?” I asked. “Not exactly,” she said shamefully.
But we are not about the shame here at Nummy! So I simply explained to her that a parsnip is pretty much what would happen if a potato and a carrot made a baby. And then I started thinking about how that would be like THE most inappropriate Veggie Tales episode ever, but it also might be kind of interesting… and then the lobster we were cooking to eat with these were ready, and that snapped me out of it.
Anyway, Emily doesn’t like mashed potatoes, but she thought these were “delish,” so we declare this a culinary victory. Observe:
1 pound of parsnips, peeled and diced large
1 cup half & half
2 tbsp butter
salt to taste
1/3 cup grated Parmesan cheese
1 tbsp finely chopped chives
- Bring a pot of salted water to a boil. Add parsnips and cook until fork tender.
- Drain parsnips and add the remaining ingredients.
- Mash to your desired level of creaminess.
The Chef points out that you can also do this with half potatoes and half parsnips if you want a less sweet result. Either way, it’s a go-to winter side dish.
This recipe comes to us by way of Southern Living via Bonnie. I haven’t had this brand of Brunswick yet, but I am always in favor of finding more ways to incorporate BBQ sauce and pork into anything. (It’s a Memphis addiction. And probably the healthiest one you can contract from the Bluff City, so don’t judge.)
Anyway, this appears to be a chop, pour and drop situation that allows your crock pot to do most of the work for you. And with the extensive film of dreary that is covering Tennessee this week, it’s the perfect solution to your mood-funk.
In short, I would like to put this in my belly and my belly in my fuzzy pants and my fuzzy pants in my bed. So I want to eat soup in bed. So really no different from any other day. Happy Friday!
3 lbs boneless pork shoulder roast (Boston Butt)
3 medium-size new potatoes, peeled and chopped
1 large onion, chopped
1 (28-oz) can crushed tomatoes
1 (18-oz) bottle barbecue sauce
1 (14-oz) can chicken broth
1 (9-oz) package frozen baby lima beans, thawed
1 (9-oz) package frozen corn, thawed
6 tbsp brown sugar
1 tsp salt
- Trim roast and cut into 2-inch pieces. Stir together all ingredients in a 6-quart slow cooker.
- Cover and cook on low 10 to 12 hours or until potatoes are fork-tender.
- Remove pork with a slotted spoon, and shred. Return shredded pork to slow cooker, and stir well.
- Ladle stew into bowls and enjoy.
This is a super simple breakfast potato recipe. I don’t really have measurements because this is all by taste and what I have in the fridge or pantry. It takes no time at all, incredibly easy and is the perfect hangover cure. I highly recommend topping with an egg over easy and using lots of hot sauce. – ts
5-6 small potatoes (any potatoes will do)
1 small red bell pepper chopped
½ large yellow onion chopped
seasoning (whatever you have on hand) options:
- fresh herbs like thyme or rosemary
- dried oregano (make sure to squish dried oregano between your fingers to release the seasonings before using)
- chili powder
1-2 scallions chopped green and white parts
2 cloves garlic minced
salt, pepper, and cayenne pepper to taste
- Boil water, and then boil potatoes for about 8-10 minutes or until tender
- Drain and let cool while you chop the bell pepper, onions, and garlic
- Heat pan with olive oil, and then add garlic. Let cook about 45 seconds or 1 minute, until fragrant. Add peppers and onions and sauté for a few minutes. Season the veggies with salt and pepper.
- While peppers and onions cook, slice potatoes up to about ½ inch slices. Add potatoes to pan along with all seasonings. Cook for about 20 minutes. Top with fresh scallions. Serve hot with hot sauce and fried egg over easy.
I was lucky to have Chef Krissy make me this little gem on my birthday a few years back (yikes more like 6 or 7 years ago), and I still dream about it. -ts
Chef Krissy says: Below is my mom Mary Ann’s recipe for Party Potatoes (or Party Pah-tay-tahs as she calls them), which is a Midwestern delicacy. Equally welcome at any celebration or a lonely night on the couch (try seasoning with tears if you go this route), these cereal-topped potatoes are where the party’s at.
2 sticks of butter
1 can cream of chicken soup
8-10 oz daisy sour cream
2 cups of sharp shredded cheddar cheese
1/3 – 1/2 chopped onion
1 package frozen ore ida hash brown potatoes (southern style)
cayenne pepper (to taste)
3/4 bag of corn flakes, slightly crushed…you can really add as much as you like. I enjoy sprinkling half of my corn flakes at the beginning, and then the other half about 10-15 min before the potatoes are finished.
- Melt the butter in a large saucepan. Add the soup, cheese and sour cream. Stir until smooth.
- Add the onion and potatoes. Season with pepper and cayenne pepper.
- Spread in a 9×11 baking dish and top with corn flakes. bake at 375 degrees for 45 mins or 350 for 1 hour, depending on how fast you want this in your stomach.
I am a huge fan of yellow/mayo-y/creamy southern style potato salad. My all time favorite used to be the kind that WP gets from the grocery in Horseshoe, but all that changed after eating Chef John’s mom’s potato salad. This recipe lives up to its name. I don’t know if I can make potato salad any other way now. Feel free to go wild and add cheese or jalapenos. -ts
Chef John says: I love sides. Personally, I think they’re the best part of the meal, especially if we be talkin BBQ. Nothing is better than getting a side that is so damn good that you completely forget about everything else on the plate. My Mama made this for a big dinner several years ago and every time she cooks I beg and plead for her to make it. I’ve had the pleasure of eating this many times but every time I take that first bite I let out some sort of animalistic noise and my eyes rollback in my head… I can’t help it. If you want a simple description, imagine a fully loaded baked potato disguising itself as potato salad.
2 tablespoons olive oil
2 pounds small red potatoes, diced
1/2 medium-size sweet onion, chopped
2 teaspoons minced garlic
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
8 to 10 cooked crisp bacon slices, crumbled
1 bunch green onions, chopped
3/4 cup prepared Ranch dressing
Salt and pepper to taste
- Place oil in a 15- x 10-inch jellyroll pan; add potatoes and the next 4 ingredients, tossing to coat. Arrange potato mixture in a single layer.
- Bake at 425° for 30 to 35 minutes or until potatoes are tender, stirring occasionally. Transfer to a large bowl.
- Toss together potatoes, bacon, green onions, and dressing. Add salt and pepper to taste. Serve immediately or cover and chill until ready to serve.
*If you like your potatoes crispier, bake about 10 minutes longer, stirring once.
The Chef likes to experiment… wait, that sounds wrong. What I mean to say is that he doesn’t like to cook the same thing twice. Unfortunately he is SOL when it comes to these taters because they are the bomb. (I’m sorry. That term is stupid and incredibly 1998, but it felt right, so I went with it.)
As Alton Brown would say on the hilariously hosted Iron Chef America, “the chef is here to offer his most succulent variations,” and so it is with Nummy. Here The Chef provides both the basics and some extra jazz for when you’re feeling frisky. My personal favorite is the horseradish, but I can lick a bowl clean no matter what kind is on the menu.
Wasabi Mashed Potatoes
6 Idaho potatoes, peeled
2 cup of half and half
8 tablespoons of unsalted butter
4 tablespoons of wasabi paste*
salt to taste
- Cut potatoes in half and place them in a pot of well-salted water. Bring to a boil and cook until potatoes are easily pierced with a knife.
- Drain the potatoes and return them to the pot.
- In a saucepan, heat butter, half and half, and salt until the butter melts. Pour over potatoes and mash together.
- Gently fold in the wasabi paste*. Season with salt.
*To make the other versions, simply substitute the items below for the wasabi. You’ll want to add them a little at a time until you’ve found the perfect amount for your taste. You can also use unpeeled red potatoes for these recipes for added texture and color.
Rosemary garlic mashed red potatoes
- Rosemary and garlic
- Lemon and thyme
- Goat cheese and chives
- Blue cheese
- Pesto (1 tablespoon)
- Dijon mustard
- Truffle oil
- Roasted garlic
- Horseradish and parmesan
- Cooked crawfish tails
- Fresh dill and sour cream
- Caramelized onions
- Green onions, parsley and capers
This recipe works well as a side dish to anything and is great to serve at parties. I was craving Potato Leek soup one cold NYC night (not the norm craving for me), and I was too lazy to bring out the blender. I decided to take the ingredients and make a casserole! It turned out well, and I have been using this recipe every since. -ts
3-4 large leeks cleaned and chopped
5-7 small yukon gold potatoes
cream (or milk)
three tablespoons butter
1/2 cup water or broth
1 small minced garlic clove
juice of less then half a lemon
- Preheat oven 400 degrees. Melt butter in pan, add chopped leeks with garlic, salt and pepper to season on medium heat; Cook about 5-10 mins (until butter is absorbed)
- Add broth (water) bring to boil and cook until almost gone; add cream (not too much), cook for about 20 mins on lower heat.
- While leeks are cooking, boil salted water and cook potatoes until almost tender, about 10 mins. Allow to cool and slice thin.
- When leeks are almost done, add lemon juice. If mixture is still dry add more cream and perhaps a little more water if you don’t like super creamy but need more liquid. After everything is finished, in a well buttered baking dish add half leek mixture in the pan, add layers of sliced potatoes salt pepper grated cheese, and then again leek mixture, pots, salt pepper cheese.
- Cook in oven for about 25-30 mins.