Potatoes, parsnips & onion recipes

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202K views · 21K reactions | THANKSGIVING MENU SERIES Part 9: Silky Smooth Mashed Potatoes 🥔🫶🏼 These potatoes are cooked in milk and chicken broth to enhance the flavor and create a smoother, creamier texture — all without needing a lot of butter! The milk hydrates the starch in the potatoes, making them softer and less starchy, giving it a velvety consistency when mashed INGREDIENTS: 5 lbs Idaho potatoes 2 cups whole milk 1 cup chicken broth ½ tsp salt 2 tbsp butter ¼ cup sour cream Salt & pepper to taste INSTRUCTIONS: Peel and cut the potatoes into 2-inch cubes. Don’t rinse them after cutting — you want to keep the starch Add the cut potatoes, milk, chicken broth, and salt into a pot. Bring to a light boil, then reduce to a simmer. Simmer the potatoes for about 25 minutes, until they start to break down and melt into the milk Remove from heat and add butter, sour cream, salt, and pepper. Whip the potatoes until smooth and creamy. Please LIKE, SAVE, and FOLLOW for more easy recipes!✨ #mashedpotatoes #mashedpotato #thanksgivingdinner #thanksgiving #holidaymenu #sidedish #sidedishes #thanksgivingsides #easyrecipes | Meg Smith

Martha Stewart's Slow Cooker Scalloped Potatoes

103K views · 686 reactions | How To Make Deviled Potatoes 🥔😈🥚 | Forget deviled eggs – give deviled potatoes a try! 🥔😈🥚 📌 RECIPE: www.scrumdiddlyumptious.com/deviled-potatoes #scrumdiddlyumptious #appetizer #potatoes... | By Scrumdiddlyumptious | Facebook

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Loaded Smashed Tater Tot Salad

477K views · 5K comments | Smother Fried Potatoes | Smother fried potatoes are a comfort food. When you smother fry something that means you cook it with a top on it really super slow. Don't put much... | By Cooking with Brenda Gantt | Sweet friends. I don't want any meat today. And I don't want a salad and I don't want green beans and I don't want casserole. I want some plain old potatoes. Now I don't know if you're like me. But I actually crave potatoes. I don't know if there's because it's a carb or why but I love them. I I just think you can't go wrong with a good potato. I like them boiled. I like them fried. I like cream potatoes but today I'm making smother fried potatoes and mommy used to fix them all the time. I love them. And I'm going to eat every one of these. I'm just cutting them in little they're almost like a fat french fries when I'm cutting them in. And I fix to put them in a skillet. Now here's something you need to remember. When you're cooking hash brown potatoes they soak up every single bit of the grease that you put in it. So if you put too much grease in the in there, you going to have greasy potatoes. So what I do is I I just put a little bit. But I you have to cook it extremely slow with a top of it. So here's what you do. Let me show you. Alright. We got all these cut up. That was quick wasn't it? Huh? I'm going I'm going to use olive oil. You could use bacon grease, sausage grease, or whatever you want. But you do need to remember that every bit of the grease you put in there you're going to eat it. Cuz it's not going to be any left. So I'm just going to put some in it. I say that is about seven or eight tablespoons of olive oil. I'm going to put my potatoes in it. I'm not going to stir them around. And then you put onions on top of that. And I've got two small onions that I'm going to eat. And yes I'm going to eat every bit of it. I mean every single bit. I'm craving it. And I think sometimes and I may be wrong about this. I don't know. But I think our body craves different things. And I think that our body will tell us what we need. And it's telling me today Brenda you need a potato and some onions. I don't know what my body's telling me. It's also telling me that I hadn't drank enough water today. I'm thirsty. I need to fix with some tea or some water or something. It doesn't need to be coffee. I've already had coffee. I need something else. And all you do on these just cut little slivers like that. Uh it don't have to be any anything fancy. Just cut it. And we're going to put it in there on top of those potatoes. Kinda them up when you do. And we're going to put salt and pepper on this as they cook. We're going to cook them really slow. Matter of fact I'm going to turn it on high till I know the skillet's hot and then I turn it down real low and I'm putting a top of it. When you cook something that says it's smother fried that means you've got a top on it the whole time you're cooking it. The only time I'm going to take the top off is just to stir it. And that's it. And this is what I'm going to have for lunch today. I don't want anything else. I certainly don't want a casserole and I don't want any heavy meat. Or something I I just I don't want it. The only other thing I can think of that I might want is some popcorn. And I'm not going to fix that today. Alright so we've got that in there like that. And all you going to do now is salt and pepper. Salt and pepper it. Here's my salt. Look at here's my pepper. It and you won't you want a good bit of pepper. That makes it real good. Okay? Put your top on it. I hear it beginning to cook a little bit so I might go ahead and turn it down just in a second. I'll turn it down. I'm going to turn it down to about three. I don't want it to cook fast because it takes the potatoes a while to get done because you hadn't got much grease in there. Anyway, that's what I've grated today. It's some good good old potatoes and I'll tell you something else sometimes I do in a in a pinch or kind of quickly is I boil me some potatoes. I like em just cut em up like that real quick. Put em in some water and boil em and then I put butter and sour cream on the top or cheese or something like that. I'm I'll do that. I do that. I may have it too tight. Um let me turn it to two. I hear it cooking kind of fast in there and we don't want that. Anyway, I'm going to be back in a few and we'll see how they turned out but it'll take a while. It's already almost one o'clock the afternoon and I hadn't even eaten lunch yet but I've been eating those chocolate-cooked cherries that somebody sent me. Let me show you what they look like. There it is. It's a chocolate covered chariot. It's got that good inside part in it. Looks like she dipped it and then sat it down on something flat. They're so good. Here's some peanut butter fudge. Another person sent me. Been eating that. And this is that old time me what they call ribbon candy. You remember when your grandmother used to have that all the time? You know it sticks together. You gotta kind of do like that to get it undone. And in this one it's a variety of candy. This is something that somebody sent me that's homemade. It's kind of like it's almost like a brittle. It's hard like a brittle. Tastes really good. I don't know what kind it is. I forgot what she said. Anyway, I keep going over to that buffet right there and get me a bite or something. That's my problem. I'll be back in a few minutes to show you these potatoes will lead us some. Okay our potatoes are done. Now they cook they took a while. They took about almost 40 minutes. Cuz I cooked them with the top on and they just they're real soft. They're not crunchy like a like a fridge fry now y'all. Now I didn't peel mine this time because I used those little golden potato but if I were using a out of her potato something like that, I would peel em because that that they're peeling is kind of stink. Alright. When I get through eating this, I'll have be eating two onions. Now, see how it kind of sticks to your pan a little bit. That's called their smother fried. Get get our little fork here. I just got me a big old bowl of potatoes. Y'all remember that song that used to say, you like potatoes and I like potatoes. You like tomatoes and I like tomatoes, potatoes, potatoes, That's all I remember of it. I know that there's more words to it than that but here it is. See how they're just real tender and real soft and are real soft and everything. Are we all have we all got runny noses in America? Am I the only one? I'm a bucket. Alright, so this is smother fried potatoes that I'm sure your mother made them when you were little. They're just tender and good and salted and peppered and I don't put anything on mine. I just eat them plain like this. Tender, tender, tender. That onion makes it so good. Now remember all the grease you put in it is going to soak it up. So don't put more than you want. Okay? Tell me if you've ever made these before. Smother fries. Smother fried potatoes. Love y'all. Bye bye.