Recipe courtesy of Drew Nieporent
Show: Chef Du Jour
Level:
Easy

Ingredients

Directions

Add the potatoes and carrots to a large pot of boiling water and cook until they are easy to pierce with a fork, about 10 minutes. Drain the potatoes and carrots and put them in a bowl or food processor.

Heat the olive oil in a large saute pan, add the onions and cook until tender, about 7 minutes. Add the scallions, garlic and chiles and cook 3 minutes longer.

Mix the Sauteed ingredients with the potatoes and carrots. Add the butter and sour cream. Blend well until the hot potato mixture is creamy but firm. Use milk, half-and-half, or mocha mix to reach a thick and creamy consistency. Season to taste with salt and pepper. For spicier potatoes add serrano chiles

IDEAS YOU'LL LOVE

Hot Spinach and Artichoke Dip

Recipe courtesy of Alton Brown

Classic Hot Wings

Recipe courtesy of Ree Drummond

Scalloped Potato Gratin

Recipe courtesy of Tyler Florence

The Baked Potato

Recipe courtesy of Alton Brown

Hot Roast Beef Sandwiches

Recipe courtesy of Ree Drummond

Twice Baked Potato Casserole

Recipe courtesy of Ree Drummond

Herb Potato Salad

Recipe courtesy of Ina Garten

Creamy Potato Salad

Recipe courtesy of Nancy Fuller

Potato and Chorizo Tortilla

Recipe courtesy of Tyler Florence

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Farmhouse Rules

          10:30am | 9:30c

          Farmhouse Rules

          11:30am | 10:30c

          Farmhouse Rules

          12:30pm | 11:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Cooks vs. Cons

          9pm | 8c

          Cooks vs. Cons

          12am | 11c
          powered by PubExchange

          Get Cooking