Creamed New Potatoes Recipe

November 19, 2013 by  
Filed under Potatoes and Rice, Vegetables

This recipe can be used with any type of potato, but my family prefers small red potatoes or Yukon potatoes. I also use this recipe to make a delicious potato soup by adding enough chicken stock to make a thick soup.  You want some mashing to occur, but most of the potatoes should remain in whole chunks.

Creamed New Potatoes

New Potatoes

New Potatoes (Photo credit: NatalieMaynor)

1 1/2 pounds new potatoes
4 Tablespoons butter or margarine
1 cup whole milk, more or less as desired
salt and white pepper to taste

1. Scrub and dice potatoes. You want the chunks to be large bite size. Cover potatoes with lightly salted water. Bring to a boil and simmer for 20 minutes or until done.
2. When potatoes are done, drain well. Add 4 tablespoons butter and put back onto low heat. Add just enough milk so that it covers the bottom of the pan and comes up halfway through the potatoes.
3. Simmer and stir until the butter is melted and all is mixed. The potatoes will mash slightly, thickening the milk and butter. You can add more milk, if desired, to get the amount of creaminess desired.
4. Remove from heat and season with salt and white pepper to taste.


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Bess’ Virginia Spoon Bread

June 6, 2013 by  
Filed under Breads, Potatoes and Rice

Bess’ Virginia Spoon Bread Recipe
1 quart buttermilk
1 teaspoon baking soda
3 eggs, slightly beaten
3 cups sifted corn meal
1 teaspoon salt
2 Tablespoons melted butter or lard

  1. Add baking soda to buttermilk. Heat well, but do not boil.
  2. Add eggs. Stir corn meal and salt slowly into milk and egg mixture. Add melted butter.
  3. Bake in a baking dish or casserole for 40 minutes at 375 degrees. Serve from baking dish.
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South Carolina Red Rice

June 6, 2013 by  
Filed under Potatoes and Rice, Rice

My mother used to call this dish Spanish rice, though it is very different from true Spanish rice. This is a truly southern dish, served as a side dish with many meats.

South Carolina Red Rice Recipe [Read the rest of this entry…]

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Rutmus — Turnips and Potatoes

June 6, 2013 by  
Filed under Potatoes and Rice, Vegetables

Rutmus is a mixture of mashed potatoes and turnips. Make them just like you would mashed potatoes using equal parts yellow turnips and potatoes.

Rutmus Recipe

Yellow Turnips
Salt and pepper to taste

Boil together equal amounts of yellow turnips and potatoes.
Drain, mash, and season to taste with salt and pepper.
Add butter as desired and beat until fluffy. Serve.

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Hoppin’ John Recipe

Hoppin’ John

Some southern states have different versions, using the local variety of peas; but Hoppin’ John always includes peas and rice. [Read the rest of this entry…]

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Wild Rice Pilaf with Vegetables and Dried Cranberries

May 31, 2013 by  
Filed under Potatoes and Rice, Vegetables

Wild Rice Pilaf with Vegetables and Dried Cranberries
serves 8
This recipe would also be nice made with dried tart cherries. [Read the rest of this entry…]

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Coconut Rice Recipe

May 31, 2013 by  
Filed under Potatoes and Rice

Coconut Rice

This is one of my favorite rice recipes, similar to what you might find in many restaurants, but a little more flavorful with the cinnamon and ginger.

2-1/2 cups jasmine or other long-grain white rice
1-1/2 cups water
One 1/2-inch cinnamon stick
1 tablespoon vegetable oil
Pinch of salt
2 teaspoons minced fresh ginger
1/2 cup minced fresh cilantro
1-1/2 cups canned unsweetened coconut milk
2 scallions, white and light green finely chopped

1. Rinse the rice until the water runs clear and drain.
2. Heat the oil in a medium heavy-bottom saucepan over medium heat.
3. Add the ginger and cook, stirring continuously, for 1 minute.
4. Add the rice and stir.
5. Cook for 3 minutes, stirring continuously.
6. Add the coconut milk, water, cinnamon stick, and salt, and stir.
7. Bring to a boil, then reduce the heat and simmer until the rice has absorbed all of the liquid, about 10 minutes; stir frequently to prevent the rice from sticking to the bottom.
8. Cover, reduce the heat to very low, and cook until rice is soft and tender, 10 to 15 minutes more.
9. Stir in the cilantro and scallions and serve.

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Oven-Baked Rice

May 31, 2013 by  
Filed under Potatoes and Rice

Oven-Baked Rice Recipe

3 tablespoons butter or margarine
4 tablespoons finely chopped onion
2 cups uncooked long grain rice
4 cups chicken broth or water
1/2 teaspoon salt

  1. Preheat oven to 400 degrees F.
  2. Melt 4 tablespoons butter or margarine in large skillet over medium heat. Add onions and saute until transparent but not browned.
  3. Add rice and cook, stirring frequently for about 3 minutes.
  4. Add chicken broth (homemade, canned, or made with chicken bouillon cube) and salt. Heat, stirring to mix well.
  5. Transfer to an oven-proof serving dish. Cover (use foil if dish does not have close-fitting lid) and bake 20 minutes. Add more butter, toss with a fork and serve.
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