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Potato
Recipes |
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POTATO DUMPLINGS
3 lbs cooked potatoes (not baking potatoes)
1 tsp salt
1 large egg, slightly beaten
6 slices bread, cut into crouton pieces and browned
1 cup flour, (more if needed)
Cook potatoes, and put through ricer into
large bowl. Add salt, egg and croutons. Let stand for 15 minutes, to
let the croutons absorb the moisture. Add flour, working in with
hands until right consistency to form dumplings. Roll dumplings in flour.
Boil water in large heavy pot, keep water
boiling, drop dumplings in and remove them as they float to top.
HINT: If you have
an electric food steamer, just drop the dumplings in your
electric steamer tray & steam for 20 minutes.
POTATO HASH
BROWN CASSEROLE
1 pkg (32 oz) frozen hash brown potatoes
1 cup grated cheddar cheese
½ cup sour cream
1 can cream of chicken soup or cream of celery soup (undiluted)
½ cup onions, finely chopped
Thaw potatoes and mix all ingredients together. Put into a buttered
casserole dish. Bake at 350 degrees for 45 minutes.
Make 10 - 12 servings
PIEROGY CASSEROLE
8 oz lasagna noodles
2 large onions, diced
2 cups (8 oz) sharp cheddar cheese, grated
4 cups mashed potatoes, made fresh or leftover
2 tbs veg oil
Salt and pepper to taste
Cook noodles according to package and set
aside. Place onion in fry pan with veg oil and saute the
onions til softened and lightly browned. Combine the cheese and
mashed potatoes.
Butter or spray a 13 x 9 x 2 " baking
dish. Line the bottom with a layer of noodles. Add a layer of potato
and cheese mixture then spread with a portion of the onions. Continue
to layer the ingredients ending with a layer of noodles topped with
onions. Bake at 350 F for 15 to 20 minutes, or until bubbly and
lightly browned. Tent with foil if the top browns too quickly. Serves
6 as main dish.
PIEROGY ‘S
PIEROGY DOUGH:
5 cups flour
2 eggs
½ cup oil
1 ½ tbs salt
1 ½ cups warm water (not hot)
Beat eggs with oil until light in color.
Add water & salt. Blend.
Add flour gradually, making a soft dough.
Knead well.
Let dough rest for a least 10 minutes. (be
sure the dough is well covered)
Roll out thin on a floured surface. Cut
in rounds with a glass.
(To save time & waste less dough. roll
into a large square & cut
dough in squares . This will make rectangle pierogy's)
FILLING:
2 cups mashed potatoes
1 onion finely chopped & sauteed until
clear & cooked
1 cup cottage cheese (dry type) or finely
grated cheddar cheese
salt & pepper
Mix all together
Fill the center of each round or square of
dough with your desired choice of filling.
Seal the edges of the dough well. Boil
in salted water to which 1/4 cup of vegetables oil has been added,
for about 10 minutes. Remove from water with slotted spoon &
put on a lightly
greased cookie sheet to cool. (DO NOT
let the pierogy's touch while cooling or they
will stick together.
(These freeze very well)
MASHED
POTATO CASSEROLE (MAKE AHEAD)
5 lbs potatoes
8 oz creamed cheese
1 cup sour cream
2 tsp onion salt
1 tsp salt
2 tbs butter
a bit of butter (to dot on top of casserole)
Peel, boil & mash potatoes (well
mashed). Add all other ingredients and beat until fluffy.
Place in a buttered casserole dish & dot with butter or buttered crumbs.
Cover with plastic & refrigerate for up to
5 days.
Remove the casserole from fridge about 1 hour
before dinner.
Bake in a 350 degree oven for 30 minutes.
Makes 10 to 12 servings
SCALLOPED POTATOES
6 to 8 large potatoes, sliced
about ½ cup flour
1 small onion, thinly sliced and separated
into rings
salt to taste
Pepper to taste
taste
2 1/2 cups whole milk
3 tbsp butter
1 cup shredded Cheddar cheese (more if you are
a cheese lover)
Butter a 2 qt. casserole dish. Place ½ of
the potato slices in the bottom, top with ½ of the onion slices,
sprinkle with salt & pepper, sprinkle with 1/2 flour, then dot
with 1/2 of the butter & sprinkle with ½ of the cheddar
cheese. Now repeat the layers as above directions. When
finished layering, pour enough milk over the layers so that you can
just see the milk through the layers.
Cover & bake in a large dish, for about 1
& 1/2 hours in a preheated 350 degree F. oven until the potatoes
are tender. Uncover; bake an additional 15 minutes - 20 minutes.
(Use a large baking dish - the scalloped
potatoes tend to boil over)
GOLDEN POTATOES
1 cup corn flakes crumbs
1 tsp salt
4 to 6 medium potatoes, cut into chunks
2 tbs butter or margarine
Mix crumbs & salt. Brush potatoes with
butter & coat with the crumbs. Put potatoes in an ungreased
baking pan & bake uncovered for 1 & 1/4 hours or until
potatoes are tender.
STUFFED POTATOES
4 large baking potatoes - baked
1/2 cup sour cream
1/2 cup butter or margarine
1/2 cup cheddar cheese - shredded
1/4 cup cooked, crumbled bacon
salt to taste
black pepper to taste
1/4 cup cheddar cheese - shredded
2 tbsp green onions, chopped (optional)
Cut the previously baked potatoes in half
lengthwise and scoop the potato out of the skins, and place
into a bowl.
Add remaining ingredients to bowl and beat
until fluffy.
Heap the potatoe mixture back into the potatoe skins.
Bake in a 400 degree oven for 20 minutes.
Make a slit in the top of the potatoe mixture
and sprinkle the remaining cheddar cheese on top.
Return to oven & bake until the cheese is
melted. Remove from oven & garnish lightly with chopped green onions.
Serve with sour cream
Serves 4 - 8 (depending on size of appetites)
OVEN FRIES
6 large potatoes (peeled)
3 tbs olive oil
Salt and pepper
Preheat oven to 400 degrees. Oil two baking sheets with 1 tbs of
olive oil each. Slice the potatoes into ½ inch wide by 1/4 inch
thick fries. Put potatoes in a large bowl & toss with the
remaining olive oil.
Spread the potatoes in a single layer on each baking sheet. Bake
for 30 to 40 minutes until golden brown. Flip the fries occasionally
so that they brown evenly and do not stick. Season and serve.
LYONNAISE POTATOES
2 pounds potatoes, peeled, sliced thin
2 tbs olive oil
4 onions, julienned
2 tbs chopped garlic
Salt and pepper to taste
1/4 cup butter
1 tbs finely chopped parsley
Boil potatoes in salted water for 2 minutes
& then drain. Heat olive oil in a large oven-proof saute pan, add
the onions. Season with salt and pepper. Saute onions until
caramelized, about 8 to 10 minutes. Remove onions & set aside..
Place the pan back on the stove and melt the butter. Add 1/3 of the
potatoes and cover with ½ of
the onions. Cover the onions with 1/3 of the potatoes. Repeat the
layering until all of the potatoes and onions are used.
Bake in a preheated 400 degree F. oven for 10
to 12 minutes or until the potatoes are golden brown. Remove the pan
from the oven. Using a spatula, gently lift the potatoes out of the
pan. Slice the lyonnaise into 12 slices. Garnish with parsley.
Makes 12 servings
ROASTED GARLIC
MASHED POTATOES
6 cloves garlic
1 tbs olive oil
1 & ½ lb potatoes, peeled
5 tbs butter
1/3 to 2/3 cup warm milk
Salt Pepper
½ cup parmesan, grated
Place garlic cloves on a small square of
aluminum foil and drizzle with olive oil. Wrap foil around garlic and
bake in oven for 20 minutes or until golden.
Boil potatoes, until tender, then drain. Put
potatoes back in the potato pot & add the roasted garlic, butter,
milk, salt & pepper. Mash with masher or electric hand
mixer. Transfer mashed potatoes to an oven proof dish and
sprinkle top with parmesan. Bake in a preheated 400 degree F.
oven for 15 minutes or until top is golden.
Makes 4 servings
POTATO LATKAS
5 to 6 potatoes, grated
2 Onions, grated
1 egg
1/4 to 1/2 cup Matzo Meal (not flour)
1 tsp garlic powder
Salt & Pepper to taste
Vegetable oil (a little for frying)
Sour Cream (Optional)
Grate potatoes and onion by hand (you get a
better consistency than with a blender)
Drain off the water. Put grated potatoes
and onion in a bowl. Blend in the egg. Add matzo meal.
Add garlic powder, salt and pepper to taste
Heat up a deep frying pan and add a little
vegetable oil. When the pan is very hot and the oil starts to sizzle,
add a small ladle of the mix. When the latkas is nice and
crispy, flip it and fry the other side. Put it on a few paper
towels to drain.
Serve with sour cream.
SWEET POTATO CASSEROLE
serves 6 - 8
1 40 oz can sweet potatoes - drained
1/2 cup margarine
1 cup sugar
2 eggs beaten
1/3 cup evaporated milk
1 tsp vanilla
Topping
1 cup brown sugar packed
1/3 cup margarine
1/3 cup flour
1 cup pecans - chopped
Mash sweet potatoes. Add margarine, sugar, eggs, milk &
vanilla to the sweet potatoes. Place in a greased casserole dish.
Mix topping ingredients together and spread on top of the sweet
potatoes. Bake at 350 degrees F. for 25 to 30 minutes.
GERMAN HOT
POTATO SALAD
6 cups potatoes, red, peeled & diced
1 pound bacon
2 tbsp bacon drippings
2 tbsp Cornstarch
1/4 cup Water
1 cup Chopped onion
3/4 cup Diced celery
2 tsp Salt
1 tsp Granulated sugar
1/8 tsp pepper
1/2 cup Cider vinegar
Boil peeled, diced red potatoes.
Fry bacon, drain off excess grease (Reserve some of this bacon
grease & drippings) & blot bacon with a paper towel.
Crumble the bacon & save about 2 tbsp for garnish.
Dissolve cornstarch in water.
Saute onion and celery in the reserved bacon drippings until they
are tender.
Add salt, sugar, pepper and dissolved cornstarch to the skillet.
Next, add vinegar and bring to a boil over medium heat for 3 minutes.
Add the hot potatoes and crumbled bacon, stirring gently.
Serve hot, garnished with the remaining crumbled bacon.
POTATO PANCAKES
1 onion, minced
2 cloves garlic, minced
2 - 3 eggs, beaten
3 tbsp flour
1 tsp salt
1/2 tsp pepper
3 large potatoes, peeled & grated
1 tbsp peanut oil or 1 tbsp clarified butter
Put the onion, garlic, & beaten eggs in a large bowl.
Sift together the flour, salt & pepper. Beat flour mixture
into the egg mixture.
Grate potatoes & then put grated potatoes in a colander, to
drain off excess liquid & then pat with a paper towel.
Mix potatoes, egg/flour mixture together.
Fry the batter as you would a regular pancake, until
well-browned and crisp.
Serve with sour cream.
Makes 6 pancakes
ROASTED RED POTATOES
6 medium red potatoes
2 tbsp olive oil
1/2 tsp dried thyme
salt to taste
pepper to taste
Cut potatoes into large chunks.
In a large bowl toss with oil, thyme, salt and pepper.
Lay potatoes, single file in a roast pan. Roast potatoes in a
preheated 450 degree oven, turning them occasionally, until golden
and tender, about 20 - 25 minutes.
Also See:
Baked Potato Salad
Gwen's
Potato Salad (See
Photo)
Leftover
Baked Potato Salad
Potato
Soup
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