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Creamed Potatoes and Butter Beans Tips and Recipe - What's Cooking with Paula Deen?
Mar 17, 2018
Some things are simply classic recipes, no recipe is more classic than mashed potatoes. In the latest podcast, Paula talks about mashed potatoes and offers her tips on the best ways to make sure your mashed or creamed potatoes are delicious.
First, Paula always uses red potatoes, roughly peeled so you know the potatoes are fresh.
Mashed Potatoes Recipe
1. Cube potatoes and boil until tender. Season with salt and petter and garlic salt
2. Drain the potatoes
3. Heat 1 cup of 1/2 and 1/2
4. 2 two tablespoons of sour cream (Paula's secret tip!)
5. Whip ingredients with hand mixer to desired consistency
6. Add butter last once the ingredients are combined.
7. Cover until serving
Butter Bean Recipes
1. Start with a ham hock. Some grocery stores will have sliced ham hock. Ask butcher if they can provide a sliced ham hock
2. Cover with water, salt and pepper and garlic chopped up
Simmer for an hour
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0:00
hey y'all welcome to what's cooking with
0:02
Paula Deen today and you know what I'm
0:05
gonna be talking about something that
0:07
everybody loves everybody except two of
0:11
my grandchildren and I still can't
0:14
believe it
0:15
people love mashed potatoes or cream
0:18
potatoes depending on where you come
0:21
from I've got two grandsons that don't
0:25
care a thing about them and I still am
0:28
in disbelief since their grandmother's
0:31
favorite food in the whole world is a
0:32
potato so let's talk about cream
0:35
potatoes today how to produce a
0:37
wonderful creamy potato I always buy red
0:41
potatoes I just love the creaminess of
0:45
those and I will very roughly peel them
0:50
I'll leave some of the skin on because I
0:52
just want everybody to know that yes
0:55
these are fresh cream potatoes I will
0:59
cube those up and I'll ball them until
1:01
they're tender and then I'll drain them
1:04
and I will heat one cup of half-and-half
1:08
and maybe a family-size serving of
1:17
mashed potatoes maybe two heaping
1:23
tablespoons of sour cream and the sour
1:26
cream is your secret ingredient y'all it
1:30
really takes a mashed potato over the
1:34
top or you can add cream cheese even but
1:39
it just makes it a little bit richer and
1:43
naturally I have seasoned my potatoes
1:46
with salt and pepper and a little garlic
1:51
powder so I'm gonna drain my potatoes
1:54
and I'm gonna whip them I just use a
1:58
little handheld mixer I whip them and
2:01
then I slowly add that hot half-and-half
2:04
to them and stir in the sour cream and I
2:09
don't add my butter until the very last
2:12
thing
2:13
allowing that butter to melt all over
2:16
the top of the mashed potatoes it just
2:19
does something to your your cream potato
2:23
or mashed potato when you incorporate
2:25
the butter so just like the lady in sons
2:28
we always put that butter on at the last
2:32
second put the cover on it and when
2:35
everybody gets ready to dip them some
2:37
mashed potatoes they get some butter
2:40
with it our potatoes are done so I'm
2:44
gonna what can I do
2:45
drain these nothing to here a way to be
2:47
served sit there and look pretty and
2:49
just let me um enjoy looking at you it
2:53
smells like I'm a kid again with this
2:54
poor child I don't know I know and I
2:58
just love fixing them for you and you
3:00
creaming potatoes in the pot man and I
3:03
mean it's a yes all right now here's
3:07
what I'm gonna do I'm gonna use a little
3:09
half-and-half and I'm gonna go ahead and
3:12
pour that in quite often I'll eat it oh
3:15
you know throw that in the microwave but
3:17
what I'm gonna do this time is perfect
3:23
uh-huh perfect I'm just gonna fit it
3:25
back on my real quick-like
3:27
and heat that back half-and-half up so
3:31
it won't get our potatoes cold just that
3:34
quickly now I got the half-and-half hot
3:38
I'm gonna put some sour cream in it
3:41
and look I'm using your spoon I went on
3:45
a show I can't remember the name of the
3:46
show but that's you that looks like you
3:49
doesn't it
3:50
so some sour cream some salt and pepper
3:56
and y'all will notice that I don't uh I
4:01
don't too much trick anything up I think
4:05
I think less is more you know just a
4:09
pork chop should be I just don't want
4:13
all those Oh herbs and things in it I
4:15
mean herbs are good I don't want to say
4:17
it that way but I think some things just
4:21
need to be what they are you're a
4:24
traditional southern coach yeah
4:28
there we go let me taste hmm aren't they
4:35
delicious or good and this is the way we
4:39
do it at the restaurant too
4:41
we don't put any butter in it while
4:43
we're beating them because I don't want
4:45
it to mess with the consistency look at
4:50
that oh yes and you know what I love
4:53
taking these leftover mm-hmm
4:55
and got to make sure I get you some
4:59
butter the space that you live in really
5:02
affects the way you feel so my first
5:05
recommendation is start by updating your
5:08
window treatments with Smith & Noble
5:11
Smith & Nobles beautiful handcrafted
5:13
blinds drapes shades and shutters are
5:15
custom made just for you and they offer
5:18
different service options to fit your
5:20
needs to get started today contact Smith
5:23
& Noble to get my special limited time
5:26
offer 25% off on your window treatments
5:30
plus free design consultation create a
5:33
space that you're gonna love but details
5:37
about my special offer
5:38
go to Smith & noble.com slash Halla that
5:42
Smith & noble.com slash Paula or call
5:45
one eight hundred six five nine 3300
5:50
that's one eight hundred six five nine
5:52
thirty three hundred all right back here
5:59
if you'll come to the stove with me I
6:00
want to show you what the grocery store
6:05
has available now and I just love it
6:07
they're taking like ham hocks y'all and
6:10
slicing them and they're just beautiful
6:14
and they're so meaty and this is what I
6:19
started cooking all of my vegetables in
6:21
so we're ready to go ahead and start
6:23
cooking our butter beans it's hard to
6:25
find a fresh butter bean you know there
6:27
used to be a lot more fresh peas and
6:28
beans out there at the hardest time
6:31
finding these smell the smell is so
6:35
fresh fresh mm-hmm you remember that
6:37
smell when we
6:39
Shelagh butter beans uh-huh I do god I
6:41
remember sitting on the porch oh my gosh
6:43
for hours yes that smells one Randy and
6:47
cherry usually have some fresh beans
6:48
sometimes they do it Davis produce or
6:51
Polk's
6:51
but like I said we're getting later in
6:54
the season now so everything's about
6:56
gone all right it just so happens that I
6:59
have a just a little tad of bacon grease
7:01
back here in my bras just so much I've
7:06
been cooking because you've used it all
7:08
and I'm gonna put just a little bacon
7:10
grease in there which means empty the
7:12
container out so a little bit is
7:14
whatever happens to be loud it's
7:16
probably a tablespoon but it's enough to
7:18
give it yeah but it's probably enough to
7:22
you know give it some flavor so they're
7:25
the butter beans go along with those
7:27
cook Oh probably about 45 minutes to an
7:31
hour
7:32
hey so welcome back y'all you know
7:35
summer is approaching us fast and
7:37
furious so be sure and take advantage of
7:41
all the incredible vegetables and
7:44
produce it's gonna be coming in well let
7:47
me tell you what one of my favorite
7:49
things to have along with mashed
7:52
potatoes besides fried chicken or fried
7:54
pork chop or country fried steak is
7:58
fresh butter beans and you know we don't
8:02
have to wait until summer to enjoy a pot
8:05
of fresh baby lima beans the the
8:11
freezing process now that that food
8:14
companies have is unbelievable
8:16
they flash freeze all their vegetables
8:20
and so there is nothing lost in the
8:24
nutritional value or the flavor value so
8:29
I tell you I could hardly recognize the
8:32
difference between a fresh frozen little
8:36
butter bean and feel fresh butter bean
8:41
so take advantage of those wonderful
8:45
little things and they cook a little
8:48
quicker than like a fresh butter bean
8:50
but I'm gonna start with a ham
8:53
and I have found at the grocery store
8:57
that I shop at they have our packaging
9:00
like three pieces of a sliced ham hock
9:03
and it cooks so much faster and so much
9:08
better than like the whole hog so ask
9:11
your butcher if he can maybe if you
9:15
don't find him already pre sliced ask
9:18
your butcher if he can slice a ham hock
9:21
up for you and I'll cover that ham hock
9:25
with a couple of cups of water and salt
9:29
and pepper and maybe a pot of garlic
9:35
chopped up and I'll cook that for about
9:40
an hour and then I add my fresh butter
9:44
beans on my fresh frozen butter beans
9:47
and at that time if you need more water
9:51
just put enough water to cover your
9:56
butter beans good and if you're using
9:59
the frozen it usually takes 20 or 25
10:02
minutes for those to cook if you're
10:04
using a fresh and you're probably
10:06
looking at 45 minutes to an hour and
10:09
really top off my butter beans I love
10:13
adding a few pods of fresh okra towards
10:18
the end your last 15 minutes of cooking
10:21
time and these are so good laying up
10:26
beside that mound of mashed potatoes or
10:28
creamed potatoes on your plate mmm it's
10:32
out of this world y'all happy mmm
10:37
the space that you live in really
10:39
affects the way you feel so my first
10:42
recommendation is start by updating your
10:45
window treatments with Smith & Noble
10:48
Smith & Nobles beautiful handcrafted
10:50
blinds drapes shades and shutters are
10:52
custom made just for you and they offer
10:55
different service options to fit your
10:57
needs to get started today contact Smith
11:00
& Noble to get my special limited time
11:03
offer
11:04
25
11:05
percent off on your window treatments
11:07
plus free design consultation create a
11:10
space that you're gonna love but details
11:14
about my special offer
11:15
go to Smith & noble.com slash Paula that
11:19
Smith & noble.com slash Paula or call
11:22
one eight hundred six five nine thirty
11:26
three hundred that's one eight hundred
11:28
sixty-five nine thirty three hundred
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