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Put the potato chunks in a large pot, add 2 tablespoons of kosher salt and fill with a few inches of water. Bring to a boil and then cover and cook until the potatoes are fork tender.
Stir in the salt and pepper. Taste and adjust the seasonings as necessary. Use an immersion blender to purée the soup (or leave it as-is for a chunkier version), adding more chicken broth if the ...
Layers of russet potatoes are soaked in fresh thyme, seasoned half-and-half, and Parmesan, ... kosher salt. 1/2 tsp. freshly ground black pepper. 1/2 tsp. smoked paprika. 1 1/2 lb.
Yields: 6 servings. Prep Time: 25 mins. Total Time: 1 hour 30 mins. Ingredients. 6. medium sweet potatoes, scrubbed and dried. 4 tbsp. olive oil. 2 tsp. kosher salt
Follow with a layer of potato. Sprinkle with salt and pepper. Repeat the process, finishing with the yams. Pour the heavy cream over the yams and potatoes. Cover the casserole with foil. Bake for ...
Rub with some neutral oil, then sprinkle generously with salt. Bake in a 450-degree oven for about an hour for a nice, crispy skin. ... Making your own cheese sauce from scratch really takes ...
4 pounds russet potatoes (5 large potatoes) 1 1/3 cups heavy whipping cream 1/2 cup salted cultured butter (such as Vermont Creamery) (4 ounces), plus more for serving
Instead, simply rub the potatoes with olive oil and sprinkle with salt and pepper. Prick potatoes with a fork before baking to shorten the baking time and to keep them from bursting.