Amish Potato Salad Kitchen Nostalgia

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Preheat oven to 350 F. Coat a 9 x 13-inch pan with cooking spray. Slice potatoes and set aside. In a large soup pot, melt butter on medium heat, then use a wire whisk to stir in flour. Add salt and pepper, then slowly pour in half and half, still using wire whisk to ensure a smooth consistency with few lumps.

Amish Potato Salad Kitchen Nostalgia

1/2 teaspoon salt. 1/8 teaspoon pepper. 1 stiffly-beaten egg white. Bake large potatoes at a temperature of 450 degree F for about 40 minutes (or until soft). Remove potatoes from oven. Cut potatoes in half and remove inside. Mash the insides. Add salt, cream, and butter pepper, and Mix thoroughly.

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Add the mayonnaise, sugar, mustard, vinegar, salt, pepper, and celery seed to a large bowl and whisk to combine. Add the cooked potatoes, eggs, celery, onion, and pickle relish to a bowl and top with the dressing. Stir to coat. Refrigerate for at least 1 hour or longer before serving.

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Put a rack or steamer basket into the pot then add your potatoes. Put the lid on the pot and turn the vent to seal. Set the time to 17 minutes, manual, high pressure. Once cook time has completed, allow the potatoes to naturally release for 5 minutes then quick release. Lift potatoes out of pot with a spoon into a bowl for mashing.

Amish Potato Salad

Put them into a large kettle and add water to almost cover them. Cover the pot with the lid and bring them to a boil over high heat. Reduce the heat to medium and cook until fork-tender (approximately 20 minutes). You want them to be very soft to make smooth mashed potatoes.

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Set the browned butter aside for later. Drain the water and transfer the cooked potatoes to a large mixing bowl. Add ¼ cup of the butter (1/2 a stick) and beat with an electric mixer until smooth. Add the milk and continue whipping the potatoes until smooth and creamy. Season potatoes with salt and pepper, to taste.

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Boil the potatoes with a little salt the day before. They don't have to be peeled until they are ready to prepare. Mix all the other ingredients in a saucepan. Heat until butter and cheese are melted. Pour over the peeled and diced potatoes. Bake at approximately 1 hour at 350.

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Add the potatoes. Slice the potatoes and combine the salad mix-ins. Once the spuds are cool enough to handle, cut them up into bite-sized chunks. Next, toss them with the onions, celery carrots, and hard-boiled eggs. 6. Bring it all together. Toss in the dressing to the potatoes and allow the salad to cool.

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Cut potatoes into ¼" slices (or shred) and layer in greased dish. In saucepan over low heat (or microwave), combine 1 cup shredded cheddar cheese with ¼ cup butter, ¼ cup finely diced onion, ½ teaspoon salt, ⅛ teaspoon ground black pepper, and 1 ½ cup milk or fat free half and half (or 1 cup sour cream with half cup milk) till just mixed.

Amish Potato Salad

Instructions. Melt butter on a cookie sheet in the oven. In a mixing bowl, combine flour, cheese, and salt. Cut potatoes into wedges and soak in water then dip in flour mixture. Bake on cookie sheet at 375 degrees for 1 hour or until golden, turning once. Serve with sour cream.

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Instructions. Melt butter in skillet. Add cooked and sliced potatoes and brown lightly. Add half and half and simmer until the cream is absorbed by the potatoes. This takes approximately 15 minutes in a cast iron skillet over medium heat. Salt and pepper to taste.

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Preheat the oven to 375℉ and move the top rack to the second from the top position. Melt the butter on a large cookie sheet with sides. Peel or scrub the potatoes, cut them into quarters, and rinse to moisten them. 1/3 c. butter, 8 - 10 medium potatoes (approx. 2 1/2 lb.) Mix the dry ingredients in a large ziplock bag.

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TMB Studio. Place the potatoes in a Dutch oven and add water to cover. Bring to a boil. Reduce heat and cook, uncovered, 10-15 minutes or until tender. Drain, then transfer to a large bowl.

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Using a spoon, remove the white foam by scooping it off the top of the browned butter. Set the browned butter aside. When the potatoes are done, drain the water and transfer the potatoes to a large mixing bowl. Add 4 tablespoons (1/2 stick) of butter and mash by hand or beat with an electric mixer just until smooth.

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Set the browned butter aside. Drain the water and transfer the potatoes to a large mixing bowl. Add ¼ cup of the butter (1/2 a stick) and beat with an electric mixer until smooth. Add the milk and continue whipping the potatoes until smooth and creamy. Season with salt and pepper to taste.

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Cook for a few minutes until they're fork tender, then strain the water and set the carrots aside. 3. Prep the eggs: Peel the hard cooked eggs and dice them into small chunks or cut them using an egg slicer. 4. Make the creamy dressing: In a small bowl, mix the mayonnaise, Dijon mustard, salt, and pepper.