6 medium potatoes, peeled, if desired, and cut into chunks (about 3 lbs)
water
1 envelope dry garlic-mushroom soup mix
½ cup milk
½ cup margarine OR butter
In a 4-qt saucepan, cover potatoes with water; bring to a boil over high heat.
Reduce heat to low and simmer, uncovered, 20 minutes or until potatoes are very tender; drain.
Return potatoes to the saucepan, then mash. Stir in remaining ingredients.
Makes about 8 servings
6 lg potatoes, baked
1 cup (8 oz) sour cream
1 cup (4 oz) shredded cheddar cheese
1 green onion, chopped
1/4 cup milk
2 tbs butter OR margarine, melted
1 tbs chopped fresh parsley
1 tsp salt
additional melted butter OR margarine
cut hot potatoes in half lengthwise; carefully scoop out pulp, leaving a thin shell. in a bowl, mash pulp until smooth. beat in sour cream, cheese, onion, milk, butter, parsley & salt. fill shells; brush with butter. cover and refrigerate. wrap shells individually in plastic wrap; place in freezer containers. freeze. to serve, thaw & place in an ungreased shallow baking dish. bake, uncovered, at 400 degrees for 20-25 minutes, or until golden & heated through. can be frozen 1 month.
12 servings
3 unpeeled russet potatoes
4-6 cups vegetable oil for frying
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
3 slices bacon, cooked
1/3 cup ranch dressing
slice the potatoes into wide rectangular slices. they should be about 1/4″ thick and 3/4″ wide. you should end up with around 12-15 slices per potato. keep the potato slices immersed in water until they are ready to fry so that they don’t turn brown.
heat the oil in a deep fryer or deep pan to 350 degrees. dry the potato slices on paper towels and fry them for 1 minutes in the hot oil. this is the blanching stage. remove the potatoes from the oil and drain until they cool, about 10 minutes.
when the potato slices are cool, fry them for 5 more minutes or until they are a light golden brown. drain.
preheat your oven to 375 degrees, then arrange the fries on an oven-safe plate.
sprinkle the cheddar cheese over the fries.
sprinkle the monterey jack cheese over the cheddar.
crumble the cooked bacon and sprinkle it over the cheese.
bake the fries in the oven for 5 minutes or until the cheese has melted. serve hot with bottled ranch dressing or make your own with the recipe offered below (in comments)..
4 medium OR 2 large russet potatoes, peeled
1/2 cup milk
1/2 tsp salt
1/4 tsp coarsely ground black pepper
1 tbs fresh minced onion
2 tbs sour cream
dash garlic powder
1/4 cup french’s french fried onions
slice the potatoes into 1″ cubes and boil in 6 cups of salted water for 15-20 minutes or until soft and tender.
drain off the water and use a fork or potato masher to mash the potatoes. stop mashing when there are still some chunks of potatoes left. it’s the chunky consistency that makes these potatoes unique.
immediately add the remaining ingredients, excluding the fried onions, to the pan and put it back over low heat. reheat the potatoes for 5 minutes, stirring to mix in the other ingredients.
serve the potatoes with a sprinkling of about 1 tbs of fried onions on top of each serving.
serves 4 as a side dish
4 russet OR other baking potatoes, well scrubbed but not dried
prick the potatoes with a fork and wrap them individually in aluminum foil.
place the foil-wrapped potatoes in a 4-6 qt slow cooker, cover, and cook on LOW for 6-8 hours, until soft.
serves 4
4 lg baking potatoes
1 lb ground beef
1 (16 oz) can bold sloppy joe sauce
1/2 cup shredded cheddar cheese
3 green onions, thinly sliced
scrub and pierce potatoes; place on a microwave safe plate. microwave, uncovered, on HIGH for 15-17 minutes or until tender, turning once.
meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. stir in sloppy joe sauce; heat through.
cut an “x” in the top of each potato; fluff pulp with a fork. spoon meat mixture into potatoes; sprinkle with cheese and green onions.
serves 4
2 cups cooked, mashed sweetr potatoes
3 tbs butter OR margarine
1/2 tsp salt
scant pinch of pepper
1 egg, beaten
corn flakes cereal
olive oil
to mashed sweet potatoes, add butter, salt, pepper, and egg; mix well. shape into small balls and roll in crushed corn flakes. fry sweet potato balls in olive oil and drain. if sweet potatoes become too dry before shaping into balls, simply add hot milk to moisten.
4-5 medium potatoes, pared & chunked
boiling salted water
1/2 cup butter OR margarine
2 eggs
1 tsp salt
1/4 tsp white pepper
1 cup shredded medium to sharp cheddar cheese
put potatoes into a large saucepan and cover with boiling salted water. cook about 15 minutes or until potatoes are tender. drain. mash potatoes using a hand mixer and then beat in the butter, eggs, salt & pepper. whip until light & fluffy. turn into a buttered 2-qt casserole. make a deep well in the center of the potatoes put cheese into the center of the potatoes, pressing it down firmly bake at 375 degrees for 20-25 minutes or until cheese is melted and potatoes are heated through.
4 servings.
4 lg or 6 small white OR orange sweet potatoes, peeled & halved lengthwise
salt and pepper
2 cups fresh cranberries, coarsely chopped
1/2 cup flour
1/2 cup firmly packed light brown sugar
1/2 cup old-fashioned rolled oats
1 tsp ground cinnamon
grated zest of 1 large orange
4 tbs butter, chilled and cut into pieces
preheat the oven to 350 degrees.
steam or microwave the sweet potatoes until almost tender, 12-15 minutes. arrange in a buttered 1 1/2 qt casserole and season to taste with salt and pepper. sprinkle the cranberries over the sweet potatotes. in a food processor, process the flour, brown sugar, oats, cinnamon, orange rind, and butter until crumbly. or mix the dry ingredients and orange rind, and cut the butter into the mixture. sprinkle the flour mixture evenly over the sweet potatoes. bake 20 minutes, or until the cranberries are tender, and serve hot.
serves 4-6
1 lb baking potatoes (about 3), peeled
1/2 lbs carrots, peeled
1/2 cup flour
2 shallots, minced
2 tbs chopped fresh OR dried rosemary
5 lg eggs, lightly beaten
salt and pepper to taste
1 tbs roasted garlic oil OR olive oil
1 tbs butter
1/4 cup grated parmesan cheese
sour cream
grate the potatoes and the carrots, and press between paper towels to remove excess moisture. combine with the flour, shallots, rosemary, and eggs, and season with salt and pepper. shape into 6 round cakes.
in a large, heavy skillet over medium heat, heat the oil and butter, then saute the cakes, 1 or 2 at a time, until golden brown, about 4 minutes each side. sprinkle with the parmesan cheese and serve hot with sour cream.
serves 4-6
