Hot Potatoes Version 6 Download
Dicky Pyle
"Meat and potatoes" is used to mean basic and essential aspects. Using this saying conveys the idea that meat is a basic and essential aspect of a diet. So what would a vegan say instead if they wanted to use this saying? Beans and potatoes (or rice)? Tofu/seitan and potatoes?
I have not tried recipes with pre cooked or canned beans in the Fagor yet (only dry beans). I was usure if the canned beans would stay intact and also fully cook the sweet potatoes with my adapation. With our recent addition of child #3, adapting meals to the multicooker has been so helpful during these sleep deprived days ? Thank you so much for your suggestions!
These scalloped potatoes are much skinnier than our original scalloped potatoes but still taste incredibly indulgent and are loaded with flavor. Oh and I used to be skinnier. I am now 7 months pregnant and have gained about 30 lbs. Hot dawwwg! My first pregnancy was kinder to me totally only 25 lbs! Maybe these skinny scalloped potatoes will help. lol.
Hi, I would bake right away and then consider reheating later. Once salt comes into contact with potatoes, they can start to get juicy as they sit and it might adversely affect the consistency of the casserole.
*Leave small red potatoes whole and cut larger ones in half; cut Yukon Golds into fourths. You want all the potato pieces to be roughly the same size. If you decide to peel your potatoes, you may need to reduce the amount of liquid used in the recipe since there will be less potato to balance it out.
Leftovers can be covered and refrigerated for up to 5 days. Need to freeze? Place the leftovers in a freezer-safe, air-tight container and store for up to 3 months for best results. No container? Carefully scoop the sweet potatoes onto a large sheet of aluminum foil and fold edges to seal. Wrap again in another piece of foil. Write the date and contents on whatever packaging you use.
Another signature element of this dish is the potato. Nearly 10,000 years old, potatoes originated in the Andean mountain regions of present-day Peru, Bolivia, and Ecuador, and it is estimated that over 4,000 native varieties of the tuber exist in these regions. This dish is traditionally prepared with a variety of potatoes, a testament to the diversity of potatoes available in South America.
Line a baking sheet (or two, if necessary) with aluminum foil, and place it on the rack. Preheat the oven to 475F. Note, you can also roast the potatoes and cauliflower in the air fryer if you prefer, to save time.
- I tend to play fast and loose with the amounts of cauliflower and potatoes--they're flexible, I don't measure exactly
- Note, the original recipe also calls for 2 teaspoons of minced fresh jalapeño (including seeds), which I omit
Underneath the layer of cheese is a world of amazingness. Spinach, chopped artichokes, a sweet potato mash with greek yogurt, green onions, and turkey bacon. If you buy the biggest sweet potatoes you can find (like I did), you can definitely make these into a full meal. No sides necessary.
Arrange the slices overlapping in a thickly buttered Pommes Anna mould or a thick-bottomed sauté or omelette pan, arrange another layer on top going in the opposite direction to the first then season and spread with butter. Continue in way until there are 5 or 6 layers of potatoes.
Using a mandolin, cut the potatoes into very thin slices and place into a bowl. Cover the potatoes with cold water and rinse well. Drain about a third of the sliced potatoes and then dry them well with a kitchen cloth. Place the dried potatoes in a clean bowl and toss the slices with enough butter to lightly coat and finish with salt and pepper.
Cover the potatoes with cold water and rinse well. Drain about a third of the sliced potatoes and then dry them well with a kitchen cloth. Place the dried potatoes in a clean bowl and toss the slices with enough butter to lightly coat and finish with salt and pepper.
I love oregano with potatoes almost as much as thyme with potatoes (my absolute favorite combination). In the summer, the oregano in my garden is quite strong, and it takes well to this type of "pesto" treatment. I'll be trying this recipe very soon!
Roasting the potatoes and tomatoes with the chicken sounds really tasty. All of the chicken drippings and tomato juice combining at the bottom. I have never user fresh oregano. I will have to look for some to try.
I made this tonight and boy oh boy it was tastey. i used some almond milk to make it creamier. The only thing i would change for myself is less garlic and more either butter/almond milk. 6 cloves plus the black pepper made it a little spicy so maybe id use 4. but overall it was delicious! i love potatoes!
Great baseline recipe. I use a bit more butter and used purple potatoes I grew in my yard. It gave the dish a pretty color :-) I also used two heads of roasted garlic for a doubled recipe. I made it once with peeled and once unpeeled (I forgot to peel them) potatoes and 100% prefer the peeled version. Thanks for the recipe!
This recipe is divine, and saved my vegan Thanksgiving. I cut the salt requirement in half as well as the garlic requirement; and the mashed potatoes still tasted amazing. I combined this recipe with your other recipe for Instant Pot Mashed Potatoes, and worked out swimmingly. I did the potatoes in my Instant Pot then followed this recipe thereafter. Excellent suggestion to sub water with veggie broth. I also made mashed Okinawan sweet potato with this same recipe and also so divine. Thank you so much. Delicious!
These are the best damn vegan mashed potatoes! I am infamous for botching potato dishes but I did just fine with this recipe. I think they tasted better the 2nd and 3rd day vs. the evening I made them. The only thing I might change is a bit less garlic. I topped with store bought vegan mushroom gravy but they were equally good without.
Yes, yes, and yes! A perfect mashed potato recipe! I followed it exactly as it is written. No milk or cream needed for mashed potatoes is a huge WOW! You made my first very veggie Thanksgiving taste just like home. Thank you.
Unlike the first FMD, I did not outright fast for the first 3 days. I wanted to experience the diet with the low level of calories while restricting protein. Using boiled potatoes and butter, I was able to keep my protein under 20 grams each day. 20 grams is a very conservative estimate I got from the 2011 Protein Cycling Diet book. (It is for a person weighing 154 and I weight 198)
The upside of using boiled potatoes instead of the menu ideas in the FMD book is that the potato has high volume and will limit hunger better than other foods. Plus potatoes are cheap and easy to prepare.
Thanks for the info mas. You feel good too? If weight loss was the only goal, and I apologise if this has been covered years ago, would you consider a 4:3 or 5:2 protocol using potatoes to make up the 500 to 600 cals on fast days?
Heat 6 cups of broth (or water) on medium-high heat. Add potatoes, carrots, onions, salt and pepper. Once the liquid begins to boil, cook 10-12 minutes until vegetables are softening. Add salmon filet and cook 3-5 minutes more until salmon turns light pink. Use a fork to gently flake apart the fish while it continues to cook, carefully removing the skin in its entirety.
Thinly sliced Yukon Gold potatoes are slipped into a mixture of heavy cream and whole milk, dried thyme, garlic salt, and lots of pepper then heated in a pot on the stove until bubbly. This does two things:
For the final layer, scoop the last of the potatoes into the dish then drizzle the remaining cream sauce from the pot evenly on top. Finish with a little more grated gruyere then place a nonstick sprayed piece of foil on top.
Bake covered for 40 minutes at 375 degrees then carefully remove the foil and bake for 25-30 more minutes or until a knife can be inserted into the potatoes very easily. You can give it a blast from the broiler for a minute or two if you want to brown the top even more.
Hi Nancy! You can peel the potatoes then store then for up to 24 hours submerged in water. Or, as you mentioned, you can prepare it in the morning, refrigerate, and then bake in the afternoon/evening. I would let the casserole dish sit out for 30-40 minutes prior to baking, and then you might need to tack on a little extra baking time.
I have ZERO patience for peeling and cubing potatoes, so my potatoes get a quick scrub and then I dump them all into the pressure cooker, peels and all, to let the magic happen. The wonderfully moist environment is the best possible scenario for potatoes without making them waterlogged and tasteless. The cook time is longer than if they were peeled and cubed, of course, but once they are cooked, those peels basically fall off on their own.
There are many different ways to mash potatoes. I'm a fan of both a ricer and a good ol' potato masher. But when I want them SUUUUPER creamy, my 2nd favorite appliance, the Bosch, comes out to play. I know, I know, people say that makes them gummy, but I have yet to have that happen, even with some pretty serious whipping, so my beloved Bosch it is! You can use any stand mixer or a big bowl and a hand mixer.
For a healthier, everyday kind of version, check out our book Master the Electric Pressure Cooker for a Buttermilk and Chives version, as well as a recipe on how to turn your mashed potatoes into Duchess Potatoes (SO GOOD!).
I made these for Easter, sorry I forgot to take a picture. But my family and I love these potatoes! I especially love them because I am a lazy cook! Lol They save so much time and energy, while not compromising at all on taste! Thank you!
Rita, I like to cook my potatoes out of the water, but I think if you had an onion inside of the pot with the potatoes, you would still get the flavor from it. Are you leaving the onions in with the potatoes when you mash them, or picking them out?
This is a wonderful recipe! For breakfast I warmed up 1 serving of potatoes, and topped with a cheese single and fried egg. Only 8 points for a very filling breakfast thatkept me full until lunchtime.
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