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Twice-Baked Duchess Potatoes (Southern Living)

9 large russet potatoes
3/4 c butter
1 T garlic
1/2 c milk
3-1/2 oz grated parmesan
5-1/2 t salt
1/1 t pepper
6 egg yolks
2 T olive oil

Preheat oven to 425. Place forked potatoes directly on oven rack and bake until fork tender (about 1 hour).  Remove from oven and let stand until cool enough to handle but still hot (about 15 minutes). 

While potatoes cool, melt butter over medium heat. Add garlic and cook until dissolved. Stir in milk and cook until just warm (about 30 seconds). Remove from heat but keep warm. 

Cut potatoes in half lengthwise. Scoop out cooked potatoes into a large bowl, leaving about 1/8-inch flesh in the skin. Reserve 12 skins, discard the rest (or use for potato skin appetizers). 

Whisk or mash potatoes until smooth with no lumps (1-2 minutes). Stir milk mixture, cheese, salt and pepper into potatoes. Using a whisk, beat  egg yolks vigorously into potato mixture one at a time, scraping bowl sides as needed. 

Brush outsides of potato skins with olive oil; place on a large rimmed baking sheet. Working in batches, transfer potato mixture into a pastry bag with a large star tip and pipe into skins in decorative patterns. 

Bake at 425 until browned on top, about 25 minutes. Garnish with pepper, parsley and sea salt. 

Lemony Oven Fries

1/3 c olive oil
1 large lemon, thinly sliced
¼ c fresh parsley

20 oz frozen French fries

Salt

In large skillet, heat olive oil over medium heat. Add lemon slices, cook for 3-5 minutes or until lemon begins to brown. Use tongs to turn lemon slices. Add parsley to the oil, cook 20-30 seconds more. Remove lemon and parsley using a slotted spoon, drain on paper towels. Toss fries in leftover lemony oil; place on a baking sheet and bake until brown and crisp. Salt the potatoes and serve as is, with lemon and parsley stirred back in, or with lemon juice squeezed over potatoes.

Sweet Potato Puff

2 medium sweet potatoes, cooked and peeled
½ c milk
¾ c sugar
2 eggs
1/3 c butter
½ t nutmeg
½ t cinnamon

Place sweet potatoes in bowl; whip on Speed 2 for 30 seconds. Add rest of ingredients and beat on Speed 4 for 1 minute. Spread into greased 9-inch pie plate. Bake at 400 for 20 minutes. Spread praline topping on top and bake and additional 10 minutes.

Praline Topping
1/3 c butter
¾ c cornflakes
½ c pecans
½ c brown sugar

Combine all on Stir speed using paddle for 15 seconds.

Potato Salad

1 t onion powder 
1/2 t garlic powder 
2 T vinegar 
2 T lemon juice 
1/2 c oil 
1 t sugar 
1/2 t salt 
1/2 t dry mustard 
1/4 t cayenne 
Dash Tabasco
3 lbs russet potatoes
Mayonnaise
Mustard

Boil potatoes in salted water until tender, then peel and chop.

While potatoes are boiling, dissolve onion and garlic powder in lemon and vinegar, then mix together rest of ingredients. 

Pour over potatoes while hot and let steep, turning occasionally. When all is cooled, add mustard and mayonnaise to taste.

 

Buttermilk Mashed Potatoes

Peel 4 lb baking potatoes, cut into 2-inch pieces. Bring potatoes, 2 t salt, and water to cover to a boil in a large dutch oven over medium-high heat; boil 20 minutes or until tender. Drain. Return potatoes to dutch oven, reduce heat to low and cook, stirring occasionally, 3-5 minutes or until dry.

Mash potatoes with a masher to desired consistency. Stir in ¾ c warm buttermilk, ½ c warm milk, ¼ c melted butter, ½ t pepper, and 1 t salt until blended.

Corn Pudding

1 8-oz jiffy corn muffin mix
2 eggs
2 8-oz cans corn, 1 drained. 
1 15-oz can creamed corn
8 oz sour cream
2 T butter

Mix all ingredients. Dump in a greased 9x13 pan, dot with butter on top, and bake at 350 for one hour. 

Streusel Sweet Potatoes

1.5 lb sweet potatoes
1/8 cup butter (1/4 stick)
1/8 cup sugar
1/2 cup half and half
1 egg
1/2 t vanilla
1/2 t ginger
1/2 t cinnamon

Topping: 

1/2 c packed golden brown sugar
1/4 cup flour
1/4 cup (1/2 stick) butter

Preheat oven to 350°F. While potatoes boil, rub together sugar, flour and butter in medium bowl until moist crumbs form. 

Cook sweet potatoes in large pot of boiling salted water until tender, about 8 minutes. Butter 8x8x2-inch glass baking dish. Drain; return to same pot. Stir potatoes over medium-high heat until excess liquid evaporates. Remove from heat. Add butter and sugar and mash potatoes until almost smooth. Mix in half and half, eggs, vanilla, and spices. Season with salt. Spread in prepared dish. Sprinkle topping over filling. Bake until filling is set and topping is brown, about 40 minutes. Let stand 10 minutes. Cut into squares and serve.

Duchess Potatoes

3 T t kosher salt
2 lbs russet potatoes, peeled and cubed
1/4 c cream
4 T butter
3 large egg yolks

Boil potatoes 25 min. Drain, return to pan. Over medium-low heat, stirring often and gently, cook til dry, about 5 min.

Bring butter and cream to simmer, not a boil, Remove from heat.

In a large bowl, cream potatoes until smooth. Add hot cream mixture and egg yolks and stir til combined. Put into large pastry sack with star tip. Pipe 3” mounds 2” apart on parchment lined baking sheets. Bake at 425 for 20-25 min or until tops are browned.

Basic Polenta

6-1/2 c water
1 t salt
2 c cornmeal
1/4 lb butter
1/2 c parmesan cheese

Boil water, add salt. Reduce to a simmer and add cornmeal, stirring constantly with a wooden spoon. Cook for 20-25 minutes, until stiff. Polenta will start to come away from sides of the pan. Remove from heat and stir in butter and cheese. Serve immediately or dampen counter with water and dump polenta onto wet surface, pat out  to an 1/2 or 1/4 inch thick. At serving time, cut into squares and grill or heat in oven.

Tallahassee Hush Puppies

A southern dish cooked at all fish fries and on hunting trips. At first they were made to feed the howling hounds or hunting dogs to keep them quiet, hence the name. Later they were made more carefully and eaten by teh entire party. There is an old plantation near Tallhassee whre this colonial recipe is said to have originated.

1 c cornmeal
1 c flour
1 t salt
4 t baking powder
1 egg
1 c milk
1 large onion chopped fine (optional)

Sift dry ingredients, add milk, egg and onion. Do not overbeat. Drop by tablespoons into hot bacon drippings and fry to golden brown. Drain on absorbent paper.