2 1/2 pounds small red potatoes, quartered
1 cup sour cream
1 envelope dry buttermilk ranch salad dressing mix
1 can cream of chicken soup
spray the inside of a slow cooker with pam.
place the potatoes in the slow cooker.
combine the remaining ingredients in a bowl. spoon over potatoes and stir gently.
cover and cook on LOW 7-8 hours, or on HIGH 3 1/2-4 hours, or until potatoes are tender not dry or mushy.
stir carefully before serving.
3 cups mashed sweet potatoes
1 cup sugar
1/2 teaspoon salt
2 eggs, beaten
1/3 stick butter, melted
1/2 cup milk
1 teaspoon vanilla
TOPPING:
1 cup brown sugar
1 cup nuts
1/3 stick butter, melted
combine sweet potatoes, 1 cup sugar, 1/2 teaspoon salt, 2 beaten eggs, 1/3 stick melted butter, 1/2 cup milk, and 1 teaspoon vanilla. mix with mixer, then put in 9″x13″ pan.
for the topping; mix brown sugar, nuts and 1/3 stick melted butter. make like crumbs and put on top of sweet potato mix. bake for 1/2 hour at 350°.
5 yukon gold potatoes, diced (peeled or unpeeled, it’s up to you)
3 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1/2-3/4 cup chicken broth
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
place diced potatoes in a large pot of boiling water. cook until fork tender. drain.
in the same pot you cooked the potatoes in, heat olive oil over medium heat. cook garlic and rosemary just until fragrant. return potatoes to the pot and add in 1/2 cup chicken broth, salt and pepper. use a hand held mixer to whip potatoes, adding more chicken broth if desired.
4 servings
2 tablespoons olive oil
2 tablespoons maple syrup
1/4 teaspoon cayenne pepper
3 large sweet potatoes, peeled and cut into 1/4″ slices
salt and pepper to taste
preheat oven to 450°. line a baking sheet with aluminum foil.
stir together olive oil, maple syrup and cayenne pepper in a small bowl. brush the sweet potato slices with the maple mixture and place onto the prepared baking sheet. sprinkle with salt and pepper to taste.
bake in preheated oven for 8 minutes, then turn the potato slices over; brush with any remaining maple mixture, and continue baking until tender in the middle, and crispy on the edges, about 7 minutes more.
6 servings
4 red potatoes
9 ounces fresh baby spinach
2 tablespoons melted butter
1/4 teaspoon salt, divided
1/8 teaspoon black pepper, divided
1/2 cup heavy cream
1/4 teaspoon nutmeg
1/2 cup fresh parmesan cheese, grated
preheat oven to 350°. wash potatoes; cut into 1/4″ slices.
arrange half of the slices in a greased medium baking dish.
drop spinach into a large pot of boiling water. cook 1 minute; drain.
rinse under cold water; squeeze out excess moisture.
place half of spinach on potato slices. drizzle on melted butter.
add half of salt and pepper.
arrange remaining potatoes, then spinach.
add remaining salt and pepper.
blend cream and nutmeg; pour over spinach.
bake 40-50 minutes or until potatoes are almost tender.
remove from oven; sprinkle with cheese.
bake 15 minutes longer, or until cheese is lightly browned and potatoes are tender.
if cheese browns too quickly, cover with foil and finish baking.
5 servings
1/2 cup butter OR margarine
1/2 cup chopped onion
1 (16 oz) package frozen hash browns
1 can cream of mushroom soup
1 soup can milk
1 cup (4 oz) shredded cheddar cheese
1 small green pepper, cut into strips
2 tablespoons chopped pimiento
dash pepper
1 cup cheese cracker crumbs, divided
in a skillet, melt butter over medium heat. saute onion until tender. stir in potatoes, soup and milk. add cheese, green pepper, pimiento, pepper and 1/2 cup of crumbs. pour into a shallow casserole dish; top with remaining crumbs. bake at 375° for 35-40 minutes.
6-8 servings
2 pounds (3 large) russet potatoes, peeled and chunked
salt and pepper
1/2 cup half-and-half OR cream
4 ounces (1/2 cup) garlic and herb cheese (recommended boursin)
3 tablespoons chopped chives OR 2 scallions, thinly sliced
place potatoes in a pot and cover with water. cover pot with lid and bring water to a boil. salt boiling water and potatoes. leave lid off pot and simmer at rolling boil until tender, 8-10 minutes.
drain potatoes and return to hot pot. smash potatoes with a little half-and-half or cream and garlic and herb cheese. smash and incorporate chives or scallions. add salt and pepper, to taste.
4 large unpeeled baking potatoes
1/4 cup butter OR margarine
1 tablespoon grated onion
1 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1 cup (4 oz) shredded cheddar cheese
1 tablespoon chopped fresh parsley
thinly slice the potatoes and place in a greased shallow 2 qt baking dish. in a small saucepan, heat butter, onion, salt, thyme and pepper until the butter is melted. drizzle over potatoes. cover and bake at 425° for 45 minutes or until tender. sprinkle with cheese and parsley. bake, uncovered,15 minutes longer or until cheese melts.
6-8 servings
2 pounds potatoes (about 6 medium)
pepper
1 teaspoon salt
3 tablespoons snipped parsley
1 small onion, chopped (about 1/4 cup)
3/4 cup shredded cheddar cheese (about 3 oz)
3 tablespoons margarine
3/4 cup half ‘n half
cut potatoes into lengthwise strips, 1/4″-3/8″ wide. arrange potatoes in greased 2 quart casserole in 3 layers, topping each layer with a dash of pepper and 1/3 each of the salt, parsley, onion and cheese. dot with margarine and pour half ‘n half over potatoes. cover and cook in 325° oven 1 hour, 10 minutes, or in 350° oven 1 hour. uncover and cook until potatoes are tender, about 30 minutes longer.
6 baked OR boiled potatoes
1 cup chopped onions
1 cup velveeta cheese, cut up
3/4 cup mayonnaise
1 teaspoon salt
1/4 teaspoon pepper
6 slices fried bacon
parmesan cheese
chop potatoes with or without skins. mix together onion, cheese, mayo, salt and pepper and combine with chopped potatoes and pieces of bacon in an 11″x13″ baking dish. sprinkle with parmesan cheese. bake at 350° 30 minutes or until golden brown.
8-10 servings
