Best 4 Aunt Beas Holiday Potatoes Recipes

AUNT BEE'S CHEESY POTATOES

Steps:

• Preheat oven to 325 degrees F.
• Boil potatoes in a large pot of salted water until fork tender.
• Allow potatoes to cool in large bowl. Stir in sour cream, salt, pepper, and cheese.
• Pour mixture out into a greased 9x13-inch baking dish, spread evenly. Top with fried onions.
• Bake, uncovered, for about 30 minutes, until bubbly and top is golden brown.

AUNT BEA'S HOLIDAY POTATOES

Steps:

• 1. Peel and boil potatoes; drain water and mash
• 2. Beat remaining ingredients together and add mashed potatoes. Pat into a 9x12 dish pan. Refrigerate as this can be made the day before your dinner
• 3. melt 1/4 lb butter and pour over the potatoes before baking at 375 degrees for 1 hour

AUNT REBECCA'S CREAMED POTATOES & PEAS

Steps:

• In 2-qt.
• saucepan place potatoes.
• Add enough water to cover; bring to a full boil.
• Cook over medium heat, stirring occasionally, until potatoes are tender (about 10 to 15 minutes).
• Meanwhile, in 10" skillet, cook bacon over medium high heat, stirring occasionally, until partially cooked (about 4 minutes).
• Add onion; continue cooking until browned.
• Drain off fat except for 2 tablespoons; set bacon and onion aside.
• Stir flour, thyme leaves, salt and pepper into reserved 2 tablespoons of fat.
• Cook over medium heat, stirring constantly until smooth and bubbly (about 30 seconds).
• Stir in Whipping cream, peas, bacon, onion and potatoes.
• Continue cooking, stirring occasionally, until mixture thickens and is heated through (about 3 to 4 minutes).

ROASTED POTATOES WITH ANCHOVIES AND TUNA

Steps:

• In a medium pot, cover potatoes with at least 1 inch of water, and add a generous amount of salt. Bring to a simmer, then cook until potatoes are very soft, 25 to 30 minutes. You want to overcook them a little, so the insides stay creamy when they're roasted later.
• Drain the potatoes, and let them cool until you can handle them.
• Heat oven to 425 degrees. Use your hands to smash the potatoes to about 3/4-inch thick and transfer to a rimmed baking sheet. Toss with oil and a little salt. (The more generous you are with the oil, the crispier the potatoes will get.) Arrange potatoes in a single layer.
• Roast until dark golden and crisp, 40 to 50 minutes, flipping them over halfway through.
• Meanwhile, melt butter in a small pot over medium heat. Stir in anchovies and capers, and continue to cook until butter is brown and nutty. Stir in garlic and remove pan from heat.
• Pour brown butter all over the potatoes. Add tuna (or beans) to the pan, and toss well. Season with more salt, if needed, pepper and lemon juice to taste. Scatter herbs and onions over the top and serve.