Cream Potatoes Recipe
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Butternut and sweet potato lasagne | This is one of my stalwart recipes that used to only make an appearance when there was a vegetarian over at my house. But then the family began to fall in love with the soft wintry flavours and that creamy white sauce. This white sauce is a shortcut white sauce, everything just gets put in a bowl and stirred, very, very simple and just as tasty as the traditional white sauce.
Duck breast with sweet and sour blackcurrant sauce, celeriac purée and pommes dauphines | Alex Bourdon, from French bistro and wine bar Tastevin in Sydney (now closed), shares this recipe for succulent duck breast served with crispy fried potato dumplings, creamy celeriac mash and a sensational blackcurrant sauce.
Food Safari's shepherd’s pie | This dish is a wonderful way of using up leftover meat. Alice’s recipe has a few additions to add extra flavour, like a dash of soy sauce for saltiness, cider for a little sweetness and lemon zest for a slight tang. As well as leftover meat, Alice says you can add other leftovers from the fridge such as peas, gravy and leeks. Topped with creamy mashed potato that forms a crispy crust when baked, this dish is delicious at any time of the day.
Cabbage rolls (sarma) | A delicious recipe that is bursting with flavour. It is best served in the traditional Croatian way with lashings of creamy mashed potato. You can prepare the meat stock in advance (dried pork ribs are available from European delis). Note that whole pickled cabbage leaves come in jars from European delis and some butchers. You can also pre-prepare the stock for this recipe.
Salt cod, Dutch Cream and preserved lemon crocchetta | These tasty little numbers are inspired by a recipe from a restaurant I love in London called Moro. We often have them on the menu at Berta, as there's usually a bit of house-salted fish laying around – this comes from our obsession with pickling, curing and salting. Dutch Creams are used in this recipe as they're a waxy potato that stands up to the saltiness of the fish. I like the extra lemony flavour of this dish – preserved for a bit of
Hollywood’s temptation | This recipe is based on a Swedish gratin-style dish called Janssen’s temptation, which pairs potatoes with sprats or anchovies. I like to use hot-smoked Scottish salmon instead, combining it with thinly sliced potatoes, sweet onions and cream then encasing the whole lot in crisp filo pastry to give a contrasting texture.
My big fat spicy Korean clam chowder | If you’re hoping for a slimmed-down, heart-friendly, decent and polite clam chowder, you’re not gonna find it. This recipe embodies every dirty habit a real clam chowder should be unapologetic for – pork fat as a starting point, a rich and thick body made almost entirely of whole [full-cream] milk and more cream, melty chunks of potatoes and big meaty bits of clams throughout. What makes it even badder is that it’s seasoned further with miso paste and Korea