Best 10 Buttered Potatoes Recipes

CORNED BEEF AND CABBAGE WITH HERB BUTTERED POTATOES

Steps:

• For Corned Beef:
• Put the carrots and onions on the bottom of slow cooker, and put the corned beef on top. Arrange the chopped cabbage around the beef. Add the apple juice and 1 cup of water along with the contents of the spice packet. Cook on low 6 to 8 hours until the beef is tender. Remove the beef and vegetables to a platter and keep warm.
• For potatoes:
• Bring a large pot of salted water to a boil and add the potatoes. Cook until the potatoes are tender, about 12 to 15 minutes. Drain and return them to the pot.
• Add the butter, garlic, parsley, and salt, and pepper, to taste. Gently combine so that all the potatoes are evenly coated. Transfer to a serving bowl and serve with corn beef and vegetables from the slow cooker.

BUTTERED NEW POTATOES WITH CHIVES

Steps:

• Using vegetable peeler, remove strip of peel in thin band around center of each potato. Place potatoes in large saucepan; cover with cold water. Sprinkle generously with salt and bring to boil. Reduce heat to medium and cook just until potatoes are tender, about 12 minutes. Drain well. Return potatoes to saucepan. Add butter to pan; stir over medium heat until butter melts and coats potatoes. Sprinkle with chives, salt, and pepper. Transfer potatoes to bowl and serve.

BUTTERED NEW POTATOES

Steps:

• Bring a large pot of water to a boil. Add 3 tablespoons salt, stirring to dissolve. Pierce each potato 3 times with a skewer, add to water, and return to a boil. Reduce heat to simmer until tender, about 20 minutes. Drain, and return potatoes to pot. Set over low heat, shaking pan often, for 2 minutes to dry out, then let cool.
• Peel the potatoes, and cut into 1-inch pieces. Transfer to a bowl, and stir in butter. Sprinkle with chives, and season with salt and pepper.

SOUTHERN FRIED CHICKEN WITH BUTTERED MASHED POTATOES AND SAUTEED PEAS AND TOMATOES

Steps:

• Rub the chicken pieces on both sides with the poultry seasoning. In a medium bowl, whisk the eggs and the milk together. In a separate bowl, sift together flour, salt and pepper. Dip the chicken in the egg and milk mixture, and then dredge the chicken in the flour mixture.
• Heat enough oil to generously cover the bottom of a large, deep pan over medium-high heat. Fry the battered chicken until all sides are golden brown and the meat is cooked through.
• Serve with Buttered Mashed Potatoes and Sauteed Peas and Tomatoes.
• In a large pot, add the potatoes and pour just enough water to fully cover the potatoes. Heat the water over high heat, until the water comes to a rolling boil. Boil the potatoes in water until they are tender and then drain. Place the potatoes back on the heat and stir until the steam dissipates. Add butter, salt and pepper to the pot and then mash together until they reach the desired consistency.
• In a large pan, saute the peas in butter over medium heat until they are tender or for approximately 7 minutes. Add diced tomatoes to the skillet and continue to saute until all of the flavors combine.

BUTTERED NEW POTATOES

Steps:

• In a saucepan combine potatoes and water to cover by 1 inch and bring water to a boil. Simmer potatoes 10 minutes, or until tender, and drain well. Return potatoes to pan and toss with butter and salt and pepper to taste. Serve potatoes warm.

BUTTERED AND HERBED NEW POTATOES

Steps:

• Place a pot of water on to boil.
• Heat a vegetable dish.
• Pop the potatoes into the boiling water with a pinch of crystallized salt (the parsley stalk and mint stalk can be added).
• Cover with a tightly fitting lid.
• Boil for 20 minutes on high heat.
• Drain and submerge in cold running water.
• Put them between your hands and the skin will come away easily.
• Melt butter in the bottom of a pan.
• Place potatoes in the pan, roll to coat with butter, and cover with a clean cloth.
• Place over the lowest heat, using a heat pad to deflect direct contact, until potatoes are ready to serve.
• Wash the mint and parsley and chop (Can be done earlier unless you wish to boil the stalks with the potatoes).
• Remove the cloth and dust with the chopped mint and parsley.
• Place in the vegetable dish and serve.
• Enjoy!

BUTTERED POTATOES

Steps:

• Wash potatoes, peel, and quarter.
• To cook heat 1 inch of salted water to boiling, and add potatoes. Cover and reduce heat to medium and cook potatoes until tender, 20 to 25 minutes.
• In small saucepan, heat the rest of the ingredients to boiling and keep warmed on low heat to wait for potatoes to cook.
• Drain potatoes in colander and put into a serving dish.
• Stir in lemon butter and mix throughly with potatoes.

SLOW COOKER CORNED BEEF AND CABBAGE WITH HERB BUTTERED POTATOES

Steps:

• For Corned Beef: Put the carrots and onions on the bottom of slow cooker, and put the corned beef on top. Arrange the chopped cabbage around the beef. Add the apple juice and 1 cup of water along with the contents of the spice packet. Cook on low 6 to 8 hours until the beef is tender. Remove the beef and vegetables to a platter and keep warm.
• For potatoes: Bring a large pot of salted water to a boil and add the potatoes. Cook until the potatoes are tender, about 12 to 15 minutes. Drain and return them to the pot.
• Add the butter, garlic, parsley, and salt, and pepper, to taste. Gently combine so that all the potatoes are evenly coated. Transfer to a serving bowl and serve with corn beef and vegetables from the slow cooker.

LEMON & GARLIC BUTTERED POTATOES

Steps:

• Combine the garlic, lemon, salt and pepper in a bowl and set aside.
• Place the potatoes in a saucepan of cold salted water and bring to boil and cook for 12-15 minutes or until the potatoes are tender.
• Drain potatoes and return them to the pan.
• Add the butter mixture, chervil and toss well to combine.
• Serve warm.

FRIED PARSLEY BUTTERED POTATOES & ONIONS - CASSIES

Steps:

• 1. Peel, quarter and place potatoes in salted water, enough to cover potatoes. Boil till fork tender, drain.
• 2. In a large skillet, add the bacon grease or oil. Heat the grease till a drop of water sizzles. Add the potatoes wedges, in a single layer if possible, to brown evenly. Season. Turning occasionally. Continue frying till most of the potatoes are getting a nice golden color.
• 3. In a sauce pan, add the butter and onion, simmer till onion is tender ,but not browned. Add the butter and onions to the potatoes.
• 4. Continue frying until onions begin to brown. Now is when I add the Cajun spice. Stir to blend seasoning in.
• 5. Add the parsley, stir evenly and serve.