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Betty’s kitchen Loaded Whipped Potatoes REcipe How to Make it Video

September 1, 2013

Betty’s kitchen Loaded Whipped Potatoes REcipe How to Make it Video

Betty’s Kitchen Website: http://www.bettyskitchen.us
Betty’s New Cookbook: “The Bettyskitchen Collection, Second Edition” available on
http://www.Amazon.com or http://www.CreateSpace.com

In this video, Betty demonstrates how to make Loaded Whipped Potatoes. The inspiration for this recipe comes from a trip to Malone’s Restaurant in Lexington, KY for lunch, where Betty ordered a Loaded Baked Potato. With this dish, you may spoon it out to serve it, so that each individual gets as much or as little as they want.

Ingredients (for 2 potatoes):

2 medium to large Russet baking potatoes, peeled and cut into ½-inch to ¾-inch cubes
½ teaspoon salt
2 tablespoons butter
milk, enough to just see at the edges when poured over potato cubes
2 additional tablespoons butter
ground sea salt, to taste
reserved milk from cooking potatoes (about 1 cup needed)
¼ to ½ cup sour cream, to taste
freshly ground black peppercorns, to taste
½ cup finely shredded cheddar cheese
½ cup green onion tops, chopped in 3/8-inch slices
3 slices crisp bacon, crumbled
Fresh parsley, for garnish

Place prepared potato cubes in medium to large pot. Sprinkle ½ teaspoon salt over potato cubes. Add 2 tablespoons butter. Pour milk over all, just enough to see at the edges. Bring to a boil over medium heat. Cover with a lid that fits, and reduce heat to low.

Boil for about 15 minutes, or until soft to the touch of a fork. (Be watchful in the meantime that the milk does not bubble up and run over the top of the pot.) When potatoes are soft, drain them through a colander, saving the milk mixture used to cook the potatoes. (It will be about 1 ½ cups.) Place the cooked potatoes in a large bowl.

Taste for salt, and grind in as much sea salt as necessary, to taste.

Add 2 additional tablespoons butter. Whip, using medium or high speed of electric mixer, until potato mixture is smooth. Add enough of the milk left over from cooking potatoes, and whip to desired consistency (It will be about 1 cup.) Fold in sour cream and freshly grated black peppercorns.

Fold in finely grated cheddar cheese after adding the sour cream and black pepper. Spoon whipped potato mixture onto nice serving plate. Sprinkle with freshly chopped green onion tops and crisp, crumbled bacon. Garnish with fresh parsley and serve immediately. Enjoy! –Betty 🙂

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