Tag Archives: Potato

Loaded Sweet Potatoes

22 Dec

Christmas is coming, and whether it’s you or the goose getting fat is entirely up to your level of self control. However, I have heard that calories disappear from holiday meals. They just don’t count. (I may or may not have just made that up…) So, scoop yourself another heap of these ridiculously delicious sweet potatoes- because you can.  I used to hate yams at Thanksgiving and Christmas dinners – too sweet and syrupy. Fast forward to my adulthood, and that fateful night that a friend convinced me to try a loaded baked sweet potato – it had the marshmallows like the yams of old that I hated, but I gave it a go. And my life was changed. I am now a sweet potato junkie and this is my very favorite way to prepare them. There is a very fine line that divides this dish between a side and a dessert, but if you’re like me, you’ll manage to sneak some for both courses. 😉

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Ingredients:

Potatoes –

3 cups sweet potatoes

1 cup sugar

2 eggs

1 tsp vanilla

1/4 cup milk

1/2 cup butter

Peel and cut sweet potatoes into large chunks and boil in water until tender. Drain water and, in a large bowl, use a mixer to puree potatoes. Add all other ingredients and mix until well incorporated. Place in 9×13 baking dish.

Topping –

1 cup brown sugar

1 cup chopped pecans

1/3 cup flour

1/3 cup butter

marshmallows

Combine all ingredients except marshmallows. Crumble mixture on top of potatoes. Add marshmallows (put on as many as you like!). Bake at 350^F for 30-45 min (when the edges of crumble mixture look done, marshmallows are toasted, and center is hot and bubbly).

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Potato Corn Chowder

4 Nov

It snowed yesterday. Sigh. Not sure why I live in Utah when I really don’t like the cold. I think winter is beautiful – I just wish it could look as beautiful about 30^ warmer and last about 3 months shorter. Oh well…at least it waited until after Halloween. And at least I have yummy soup to keep my belly warm. My local market has some fun and festive bread bowl options right now. I though maybe serving soup in a pumpkin shaped roll would excite my kids into forgetting that there are potatoes in this soup. It didn’t work. I guess that means more for me and hubby!

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Ingredients:

5 pieces of bacon

1/4 cup butter

1/4 cup flour

2 cups milk

2 potatoes, peeled and diced

1 cup sweet corn

1 tsp salt

dash of pepper

In a large frying pan, cook bacon to crisp. Break bacon up into small pieces and set aside. Cover potatoes with water in a pot and heat until potatoes are soft. Drain. In a large pan, make sauce by melting butter and adding flour and milk. Stir until thick. Add potatoes to sauce. Add corn, bacon, salt, and pepper. Heat until thick.

*Tip: Great served in bread bowls!

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Kimball Potatoes

11 Sep

I had to call my sister to get the history on this recipe, and she had to call her mother-in-law. It’s a good thing she did too because we had the details all wrong! Sometimes word-of-mouth isn’t always the most accurate way to pass on information. 🙂 So here’s the truth, the whole truth, and nothing but the truth about the history of Spencer W. Kimball Potatoes:

Spencer W. Kimball was the 12th President of the Church of Jesus Christ of Latter Day Saints, but before that, he served as the President of the Quorum of the Twelve Apostles. My brother-in-law’s grandfather had served as a Stake President in the Church for 20+ years, and was going to be released. Since he had dedicated so much of his life to this calling, Elder Kimball was sent to personally release him and thank him for his service – an exciting, but daunting experience to host a great man like that I’m sure! His wife being out of town, Grandpa called on the talents of his daughter-in-law, my brother-in-law’s mother. He asked her if she could host the welcome dinner for Elder Kimball and prepare the food. She did what any good daughter would do, in-law or otherwise; she said, “Of course,” and promptly called her mother for advice. Together, they planned out the dinner, which included a potato dish that her mom had made up and had had great success with.

The day of the dinner, all hands were on deck, including my  brother-in-law’s two older siblings. This was before the days of frozen hash browns, so the potatoes had to be peeled, shredded, and soaked multiple times so that they didn’t turn gray. Can we say, ‘time consuming?’ The dinner was a success and Elder Kimball was gracious and complimentary of the meal. Here’s where the story got a little twisted – we were all thinking that the reason why everyone called them “Kimball Potatoes” was because Spencer W. Kimball loved the dish and raved so much about them that he had to have the recipe. Though I’m sure he thoroughly enjoyed them (it’s hard not to, they are really good!), he never singled them out specifically in the meal. The name wasn’t contrived until shortly after the entire ordeal was over and done with. Little Tom, who had probably been less than helpful in the kitchen that day :), but was there none the less, told his mom one day, “I want potatoes.” She tried and tried to figure out what kind of potatoes he wanted, but you know how helpful toddlers can be – very insistent on having just exactly what they want, but never doing a very good job conveying exactly what that is. Finally, he said, “I want the President Kimball potatoes!” And the name stuck.

Lucky for us, some brilliant person started peeling, shredding, and freezing potatoes for us, so this dish has gone from a fancy-schmacy, all day in the kitchen kind of dish, to the easiest thing in the world to prepare (you can tell people you slaved all day if it makes you feel better). Make it. Enjoy it. And share its history – just be sure you tell it right. 😉

Kimball Potatoes

Ingredients:

1 large bag of shredded, frozen hash browns

1 pint whipping cream

minced onions

salt and pepper

Pour half of potatoes into a 9×13 baking dish. Sprinkle salt, pepper, and onions to taste. Repeat, spreading the second half of potatoes on top of the other. Pour whipping cream over the top evenly. Cover with foil and bake at 350^F for 45 – 60 min.

Curly Parmesan Cheese Potatoes

22 Aug

My oldest started first grade today. She put on a brave face, but I know she was nervous! I’ve lost my little helper too – I may never get to shower again (someone needs to explain to my baby that five minutes is not a nap). I don’t have anyone to talk to him while I steal a few minutes! The other two girls aren’t quite as helpful. They sure try to be, but he sees them coming and starts to cry in anticipation of their loving affection. 🙂 Who’s idea was it to educate our children anyway?!! Alright, I guess that’s the over-protective, one-kid-lonelier mommy in me talking. I’m excited for her to come home and tell me all about her first day!

Since, against my will and despite my best efforts, my kids are growing up, I’m posting a grown-up version of french fries. They are baked, so maybe just a little better for you. 😉 Fancy taste, fancy presentation, and with only four ingredients…works for me.

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Ingredients:

4 medium baking potatoes

1/4 cup butter

1 garlic clove, pressed

1/3 cup grated, fresh Parmesan cheese

Preheat oven to 400^F. Peel, core, and slice potatoes to create long spirals (can do regular fry cuts if you don’t have a spiral corer). Place in baking dish. Melt butter with garlic in a small saucepan over low heat. Drizzle over potatoes. Sprinkle with Parmesan cheese. Bake 35-45 min or until potatoes are tender and lightly browned.

 

Massaman Curry

23 Jul

I need a new car. We have four kids and our car seats seven. Now, you don’t have to be a math whiz to figure out that we do, in fact, have enough seats to fit everyone in our family – that’s not the problem. The problem is that, in order to fit everyone in our family including their carseats, my two year old and my four year old have to sit next to each other…in the back…alone…and they can touch each other. Heaven forbid. The amount of screaming that comes from that back seat is kind of ridiculous. My kids love each other, just not when they have to sit next to each other. Now for the real problem: I don’t think they make a car that would suit our needs. I like having my oldest next to the baby – she is such a big help when he gets fussy; but in any car layout, besides a big beastly suburban or van, that always leaves the other two next to each other. I made the comment to my sister that maybe we should just drive a motorhome around like my mom did when we were kids (yes – I said motorhome…that was our family car). To which she heartily responded, “Oh no, do not do that to your kids!” I always thought it was kind of cool – there was a special ‘high seat’ that I could see out of the window if it was my turn (we usually fought over it – I even got bit by my little sister one time because she wanted it, but I got it because she bit me 🙂 = Justice). Plus we had a bathroom with us all the time. Can you say ‘convenient?’ But I was young. Apparently, when kids ask you if you’re leaving on vacation every time you get picked up from school, it gets kind of embarrassing. So, I guess motorhome is out. I’m up for suggestions.

And because Thai food has everything to do with cars (is there even such a thing as a Thai manufactured car?) – I bring you, Massaman Curry. I like to make it with sweet potatoes, but it is good with regular potatoes also. You can substitute the chicken for beef as well. Just adjust the cooking time a bit because beef takes longer to stew. Enjoy!

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Ingredients:

1 can coconut milk

2 Tbsp red curry paste

1 cup water

4 Tbsp sugar

1 Tbsp salt

dash of cinnamon

1 lb chicken, cubed (or beef)

1 cup potatoes, cubed

1/2 cup cashews

Heat coconut milk and curry paste in a pot over medium heat and stir – break up the paste and mix well with coconut milk. Stir constantly to keep mixture from sticking. When you see the red oil bubbling up (about 5 min), add meat and stir to cover meat with curry. Add 1 cup water or enough to cover all the meat. Add the rest of the ingredients, except potatoes and cashews. Stew until meat is cooked through. Add potatoes and cashews (you can wait and simply top your curry with cashews when you are ready to serve) and let simmer 20 min more. The liquid should be reduced, but if it is very low, add more water. Serve over warm rice.