Traditional recipes

Stolen potatoes recipe

Stolen potatoes recipe

  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes

A twist on everyday mashed potatoes! The cream cheese and soured cream make these mashed potatoes creamy and delicious.


Sofala, Mozambique

2 people made this

IngredientsServes: 6

  • 10 potatoes, peeled and cut into pieces
  • 1 tub cream cheese
  • 250ml soured cream
  • 1 teaspoon salt
  • 30g butter

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. Boil the potatoes, drain and mash slowly adding the above ingredients while still hot.

Tip

If you want to, you can pour mashed potatoes into a baking dish and crisp up the top by putting it in the oven for 35 minutes at 180 C / Gas 4.

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Ingredients

Dissolve yeast in warm water. Cream sugar, salt, and butter. Add egg and milk. Beat well. Blend in ½ cup flour, and let stand for a few minutes. Stir in dissolved yeast and water mixture. Beat in rest of flour and turn out on lightly floured board. Cover with clean towel and let rest for 10 minutes.

Knead dough until light and smooth. Place in greased bowl and cover with towel. Let rise until doubled in size, about 1-½ hours. Punch down. Let rise again, about 30 to 45 minutes.

Remove from bowl and divide in half. Place on floured surface and let rest about 10 minutes.

Flatten mounds and knead ½ cup candied fruit into each mound. Flatten into 2 ovals. Fold each over the long way. Press edges together firmly, so they will not spring open while baking. Mold each into a crescent shape and place on a lightly greased baking sheet.

Brush tops with butter. Cover and let rise until double, about 35 minutes.


Holiday Stollen

Julia Gartland for The New York Times. Food Stylist: Michelle Gatton.

Ingredients

  • ⅔ cup black raisins
  • ⅔ cup golden raisins
  • ½ cup dried cherries
  • ⅓ cup dark rum
  • 1 cup slivered almonds, lightly toasted
  • 1 package active dry yeast (1/4 ounce)
  • ½ cup milk, at room temperature
  • 4 cups all-purpose flour
  • ¾ cup plus 3 tablespoons sugar
  • 2 ¾ teaspoons ground ginger
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon freshly grated lemon zest
  • ½ vanilla bean, seeds scraped and reserved
  • 2 cups (4 sticks) unsalted butter, melted
  • 1 large egg yolk
  • ½ cup chopped candied ginger
  • ½ cup mixed candied citrus peel (optional, see note)
  • 2 cups confectioners’ sugar
Nutritional analysis per serving (26 servings)

Preparation

  1. The night before baking, mix raisins, cherries and rum in a small container. Mix almonds with 1/4 cup water in another container. Cover both and let sit overnight at room temperature.
  2. The next day, in an electric mixer with paddle, set on low speed, mix yeast with milk until dissolved. Add 1 cup flour and mix until a soft, sticky dough forms, about 2 minutes. This is the “starter.” Transfer starter to a lightly greased bowl, cover with greased plastic, and let rest for 40 minutes at room temperature.
  3. In an electric mixer with paddle and set on low speed, mix remaining 3 cups of flour, 3 tablespoons of sugar, 1/2 teaspoon ginger, salt, cinnamon, cardamom, nutmeg, lemon zest and vanilla seeds. With motor running, pour in 1 cup melted butter. Mix on slow for 1 minute, then add egg yolk. Mix until liquid is absorbed, about 1 minute more.
  4. Divide starter dough into 3 pieces. Add starter to mixture in bowl, 1 piece at a time, mixing on slow until each addition is thoroughly combined, 2 to 3 minutes after each addition. After starter is absorbed, mix dough on a medium speed until glossy, 4 to 5 minutes.
  5. Add almonds, candied ginger and citrus peel if using, and mix on slow until combined, 2 to 3 minutes. Add raisins, cherries, and rum and mix on slow until combined, 2 to 3 minutes more.
  6. Turn dough out onto a lightly floured surface and knead until fruit and nuts are inside dough rather than stuck on surface, and dough is smooth and glossy, about 5 minutes. Place dough in a medium bowl and cover with plastic. Rest for 1 hour to let rise slightly. Then knead it once or twice, cover with plastic and let rest for another hour.
  7. Divide into 2 equal pieces and shape each into an oval loaf about 8 inches long. Stack 2 rimmed baking sheets on top of each other, lining top pan with parchment. Place loaves on doubled pans and cover with plastic. Allow loaves to rest 1 more hour at room temperature.
  8. About 20 minutes before this rise is completed, preheat oven to 350 degrees. Remove plastic covering loaves and bake for about 1 hour. Loaves should look uniformly dark golden brown and internal temperature taken from middle of each loaf should be 190 degrees.
  9. Meanwhile, whisk together the remaining 3/4 cup sugar and 2 1/4 teaspoons ground ginger. When stollen is done, transfer top pan holding loaves to a wire rack (leave stollen on pan). While still hot, brush stollen with remaining 1 cup of melted butter, letting butter soak into loaves. Sprinkle ginger sugar on tops and sides of loaves. When loaves are completely cool, cover loosely with waxed or parchment paper or foil and let sit at room temperature for 8 hours or overnight.
  10. The next day, sift 1 1/2 cups confectioners’ sugar over loaves, rolling to coat bottom and sides evenly with sugar. Wrap each loaf in plastic and let sit at room temperature for at least 2 days before sifting remaining 1/2 cup confectioners’ sugar over loaves and serving.

If you can’t find (or do not like) candied citrus peel, substitute an extra 1/2 cup candied ginger.


Potato Recipes You Can Really Sink Your Teeth Into

With some 4000 different varieties of potatoes available worldwide at any given time, it's easy to see where someone could be quite confused when it comes to potatoes and their uses.

There are basically only two main category of potatoes, with only a few exceptions . . . floury potatoes, and waxy potatoes.

Floury potatoes (also called mealy potatoes) are high in starch with a low water content. These tend to be older and larger and become almost fluffy when cooked. These are the best for roasting, baking, mashing and chipping. They tend to break up easily when boiled, so aren't really suitable to prepare just as boiled potatoes.

Waxy potatoes are much lower in starch, with a higher water content. They are firm in texture and normally have a shiny skin. They tend to keep their shape when cooked, which makes them an excellent choice for boiling, making salads, sautéing or using in gratins.

Potatoes are also classified as being new or old. You will find most new potatoes are best in salads and the like, but old potatoes are much better for mashing

Potatoes don't like light or cold, so are best stored in a cool dark place, but not in the refrigerator.


Notes about this recipe

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Boereboontjies – South African beans with mashed potatoes

“Your cat likes to eat… what?”, said the teacher as she loomed over me, seemingly impossibly tall and alarmingly perplexed. I wasn’t aware that I’d said anything particularly unusual but I was suddenly aware that all my classmates were now also looking at me. “Umm… asparagus, Miss,” I repeated. “You know, the long white things in the tall tins that you put in salads?”. The thin frown line between her eyes deepened momentarily, then relaxed as she broke into a kindly smile. “Oh, you must have confused it with another tin. Everybody knows cats don’t eat asparagus.” And with that she moved on to ask the next kid something special about their pet. She may have been right about the correct sequence of letters in the alphabet, or the two-times table but damn, was she ever wrong about the asparagus-loving cat!

The truth is that back in the late 1970s in Port Elizabeth, I had no idea that asparagus occurred in any other form except the pale, fat semi-rigid spears that came from tins, just as I was unaware that garlic came in any form other than dried, emasculated flakes. And even the tinned white asparagus that my parents loved so much was something of a novelty – none of my friends ever seemed to have them on the menu at their houses. So who knows – maybe I grew up in an entire town of asparagus-fiend cats, but most of them just never got to try any and discover their obsession. Smokey, however, learnt to love them at an early age. Of our three cats, he was the only one who rushed forward the day my mom accidentally dropped a spear on the kitchen floor and he practically inhaled it. We assumed he had swallowed it whole before realising it wasn’t actually chicken and that he wouldn’t make the same mistake twice – but we were wrong. For the rest of his life, every time we opened a tin of asparagus, he would come bounding in from wherever he had been sleeping/climbing/scratching/hunting and beg so ferociously that you had no choice but to give him a spear. It was his party trick.

When Nick found Rocket on his allotment earlier this year, a tiny ball of black fur with piercing amber eyes, and brought him home the first thing my friend Elizabeth asked was whether he liked green beans. Her black cat has an obsession with them and she wondered whether this was a black cat “thing”. I had my doubts – surely lightning would not strike twice? But it seems that you can take the kitten out of the allotment but not the allotment out of the kitten. Every bag of vegetables that Nick has brought in since Rocket’s arrival has been eagerly nosed open, prodded, sniffed and (usually) stolen from. I was wondering why I was finding limp beet greens and spinach leaves in the conservatory… until I noticed Rocket tearing off leaves and furtively running off with them, to shred in private. Mostly, though, he does not eat them, except when it comes to (you guessed it) the fat, crunchy dwarf beans that Nick grew on the allotment this summer. Rocket will happily munch, crunch and swallow these before fixing you with his piercing amber gaze as if to say “keep the green crunchies coming, human!”.

Fortunately, I managed to save a few beans (as seen in the pic above – all shapes and sizes, and both green and purple!) from his voracious appetite for this dish, which was always known in our house as “hot coleslaw” – a phrase coined by my younger brother. Let me say first off that the dish has nothing whatsoever to do with coleslaw. It is in fact a dish properly known as boereboontjies or, literally, farmer’s beans. It consists of potatoes mashed together with green beans and onions and is served as an accompaniment to stews or roasts. I have eaten it my entire life – my mom often made it at home and together with petit pois peas with butter it’s one of the few vegetable dishes I have always liked. For some reason my brother decided that this combination of green beans, onions and potatoes reminded him of coleslaw and for years, that’s what it was called in our house. One of the first meals I cooked in London when we were still sleeping on a friend’s floor consisted of pork sausages with apple rings and boereboontjies. You can imagine our friends’ puzzled looks when the “coleslaw” turned out to be nothing of the sort, but it is indicative of how much this dish reminds me of home. When homesickness for another time, another place and another life grips me like a fever, this remains one of my failsafe comfort foods. Try it and you’ll understand why.


To start your German style Potato Salad recipe, you’re going to boil your potatoes the same way you would for any potato salad recipe. Salted water is key because this step allows you to add flavor to your potatoes deep inside.

Once you have slightly fork tender potatoes, you’re going to drain them and keep them warm because warm potatoes will soak up that dressing faster than cold potatoes. I actually like to make the German Potato Salad dressing while the potatoes are boiling and pour it over top while they’re still piping hot.

For the dressing….this is the best part of all. You’re going to, basically, make a Hot Bacon Vinaigrette which is cooked, crispy bacon….the bacon drippings….onions cooked in the bacon drippings, a little mustard, apple cider vinegar and a few spices. Doesn’t that sound heavenly?

You can serve this as a Warm German Potato Salad or room temperature….but it’s even fabulous as. HOT German Potato Salad…..kinda like a winter side dish!


Potato recipes

Other vegetables may have stolen the limelight in Italy, but the humble potato is still very much loved by our Italian chefs. The ideal accompaniment to meat or fish and a key ingredient in gnocchi, potato is incredibly versatile. Whether mashed, roasted, sautéed or cooked sous-vide, this collection of potato recipes demonstrates the many ways of preparing the vegetable.

Giancarlo Perbellini serves a rich potato purée with Braised veal cheek and fried leeks in his version of a classic regional dish, while Salvatore Elefante Grilled octopus with green beans, potatoes and wild fennel showcases a lighter method of preparing the vegetable. Gaetano Trovato’s delicious Valdarno chicken with smoked potatoes and truffle uses shavings of beech wood to infuse the potatoes with a subtle smoky flavour.

No Italian potato collection would be complete without a gnocchi recipe or two. These little dumplings are a fantastic alternative to pasta and quick and easy to make at home. Emanuele Scarello's Gnocchi with herbs, garlic sauce and black truffle is guaranteed to impress gourmet friends, while Teresa Buongiorno’s Pink gnocchi with a green core and ricotta cream, uses puréed beetroot to give the gnocchi a striking hue.


How to make Loaded Baked Potato Soup

Like all really great recipes, this one starts with a pound of bacon! You know you’re in for a treat when that’s the first ingredient on the list.

To start, dice a pound of bacon (I find this easiest do with kitchen scissors) and cook in a large stock pot or dutch oven over medium heat until crisp.

Remove bacon with a slotted slotted spoon, place in a paper-towel-lined bowl (to absorb the grease) and set aside.

Drain all but two tablespoons of the bacon grease from the pot and add a diced onion. Cook for about 5 minutes, until tender.

Boil & mash the potatoes

Next, you’ll add five peeled and cubed Russet potatoes to the pot along with 3 cups of chicken stock which you’ll bring to a slow boil.

After the potatoes have simmered for about 20 minutes, until fork-tender, use a slotted spoon to remove a few scoops of potatoes. Put them in and mash, then set aside. This is key part of this recipe as it really helps to make the soup extra thick and creamy.

Make a roux

The next step is to make a roux in a small saucepan. You’ll do this by melting some butter, stirring in some flour and cooking until the flavor turns a pale golden brown.

Then, you’ll slowly stir in one and a half cups of milk, stirring/whisking the whole time. Bring the milk just to a boil, reduce heat and simmer until thickened to a gravy consistency. Since milk has a tendency to scald quickly, be sure to keep a close eye on it and stir frequently.

Once the milk is thickened, you’ll slowly stir it into the soup pot to thicken the soup and stir back in the mashed potatoes that you set aside.

Finish it off

Next, stir in a 1/2 cup of shredded cheddar cheese, 3/4 of the cooked bacon and one and a half sliced green onions. Season with salt and pepper.

Stir everything together and let the soup finish cooking for 5 minutes.

Serve the Loaded Baked Potato Soup

Ladle the soup into individual bowls and garnish each bowl with some more shredded cheese, bacon, sliced green onions, and salt and pepper, to taste. You can also add a dollop of sour cream to the top of each bowl if you’d like.

Serve with some fresh, homemade bread, like my Maple Oat Bread or English Muffin Bread, for a delicious dinner that will warm you up, fill you up, and delight your tastebuds!

You can easily make this recipe vegetarian. To do that, just replace the chicken stock with vegetable stock and omit the bacon. You can add some french fried onions as part of the garnish for a similar crunch and salty kick.

You can freeze this soup, but be aware that the texture will not be the same when you reheat it. It will still taste just as delicious though, so if you aren’t concerned with texture, go ahead and freeze it.

Otherwise, leftovers will stay good in the fridge for 2-3 days. If you are saving some for leftovers, I recommend setting aside the garnish as well and then topping the soup after it has been reheated.


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