Easy Potato Recipes
Source of Recipe
Old Recipe Book
Scalloped Potatoes
4 1/2 c sliced peeled potatoes
1/2 cup thinly sliced onions
1 cup American cheese or Velveeta
2 tsp. salt
1/8 tsp. pepper
2 cups Medium White Sauce
Place half the potatoes and onions and cheese in a deep 6 to 8 inch baking dish or 9x13 pan.
Make the Medium White Sauce
In a saucepan stir together 2 cup milk with 2 Tblsp cornstarch
Add 2 Tblsp butter, 1/2 tsp. salt and 1/4 tsp. pepper.
Stir constantly and bring to a boil over medium heat. Boil 1 minute.
Pour half the sauce on your potatoes and onions, then add the rest of the potatoes and onions and cheese, and pour the rest of the White Sauce on top. Cook covered at 350 for 45 minutes, then uncover for 15 minutes.
Scalloped Potatoes (Amish Church Recipe)
1 lb Velveeta, cubed
1 pt. half and half
1 stick oleo
Salt
Pepper
1 (2-lb.) pkg. hash browns
Mix all together and bake in greased pan at 350 until thick. Stir occasionally.
Scalloped Potatoes (Amish Church Recipe)
1 stick oleo
1 med. onion (chopped)
1/2 cup flour
3/4 cup cold water
1 cup cream
15 med. potatoes
Melt together oleo and onion, then add flour, cold water and cream. Stir until right thickness. Pour over boiled and shredded potatoes. Bake at 350 for 1 hour.
Escalloped Potatoes
Wash, pare, soak, and cut four potatoes in one-forth inch slices. Put a layer in buttered baking-dish, sprinkle with salt and pepper, dredge with flour, and dot over with one-half tablespoon butter; repeat. Add hot milk until it may be seen through top layer, bake one and one-fourth hours or until potato is soft.
Mashed Potatoes
4 1/2 lb potatoes, peeled and quartered
1 cup milk
3/4 stick (6 Tbsp) butter or margarine
2 1/2 tsp salt
3/4 tsp freshly ground pepper
Garnish: snipped chives
Cook potatoes in a large pot with water to cover 20 to 25 minutes until tender when pierced. Drain in a colander. Return hot potatoes to pot and mash with a handheld mixer on medium speed or a potato masher until smooth. Gradually beat in milk, butter, salt and pepper until blended. Spoon into serving dish; sprinkle with chives.
How To Make Twice Baked Potatoes
Twice Baked Potatoes are really good and not that hard to make. First bake some big potatoes or microwave some in a paper towel. When they are done use a knife to cut an oblong circle in the top.
Use a teaspoon to scoop out as much of the potato as you can, into a bowl. Add a little milk and butter, and mix it up like mash potatoes add some chopped onion and American cheese slices, torn, or add bacon bits, or chives and ham pieces. Anyway, stir it up and carefully spoon the mashed potatoes back into the shell. Put them on a cookie sheet and return to the oven for 15 minutes. Delish!
Kitchen Tip: Potatoes soaked in salt water for 20 minutes before baking will bake more rapidly.
TGIF Potato Skins
4 med. potatoes
1/3 c. sour cream
1 T. fresh chives, or 1/2 T. dried
1/4 c. melted butter
1 1/2 c. shredded cheddar Cheese
5 slices of bacon
Bake potatoes, cool and cut in half lengthwise. Dig out 1/2 of the potatoes. Brush the skins with butter. Place on cookie sheets with the cut side up. Broil 6-8 minutes. Sprinkle with cheese and bacon. Broil 2 more minutes. Serve hot.
Recipe from a 2001 Cedar County Catholic Schools Cookbook
Original Ranch Mashed Potatoes
1 packet - 1 ounce Hidden Valley Original Ranch Recipe Mix
Salad Dressing
4 cups hot unsalted mashed potatoes, with or without skins
butter or margarine
Add salad dressing and recipe mix to potatoes; stir well. Serve with butter or margarine, if desired. Makes 4 servings.
Also see Aunt Elle's Ranch Stuffed Potatoes
Easy Mashed Potato Cakes
Cold mashed potatoes
Flour to coat
salt and pepper
1/4 inch oil in a skillet
Potato Cakes is a favorite to use up the leftover mashed potatoes from the night before. And here is how I make Potato Cakes. First of all the mashed potatoes need to be cold, like refrigerated, over night.
Heat some oil in a skillet. Using your hand, scoop out a palm size amount and form it into a patty. Place it in a shallow dish with flour in it, and coat the potato patty on each side. Carefully place them in the skillet and let brown on one side then carefully flip over on the other side to brown.
Remove them and drain on paper toweling on a plate.
The trick about these, and the reason you don't need egg, is because you rinse and dry your hands before forming each patty. Now I have made these with instant mashed potatoes, but the rules still apply, they have to be cold, and you have to rinse and dry your hands before forming each patty.
Potato Burgers
Combine:
3/4 cup grated cooked potatoes
3/4 lb ground beef
1/4 cup ground onion
1 egg
2 T ground green pepper
1 tsp salt
Form into patties. Coat with flour. Brown in 3 Tablespoons butter. Add tomato juice. Cover and simmer for 25 min. Serve sauce over patties.
Toss and Bake Potatoes
6-8 well scrubbed potatoes
1/4 c. olive oil
Seasonings of Choice: Parmesan cheese, Fresh Chives, Taco Seasoning, Barbeque sauce, Garlic Powder
Scrub and quarter potatoes. Put in a zip lock bag with olive oil and toss until well coated. Add seasoning of choice and shake again. Pour out on an uncovered dish or pan. Bake at 400 for 25-30 minutes or until potatoes are tender. Serve with sour cream, if desired.
Recipe from a 2001 Classic Creations Cedar County Catholic Schools Cookbook
Dutch Potatoes
6 boiled potatoes
2 Tablespns chopped onion
1 Tablespoon chopped parsley
salt/pepper to taste
1 egg
1/2 cup milk
1 cup buttered crumbs
Drain potatoes and slice thin. Put in layers in greased baking dish, sprinkling each layer with onion, parsley and salt and pepper. Beat egg and combine with milk. Pour over potatoes. Cover with crumbs. Bake at 350 for 30 minutes. Serves 4
Potatoes with Sausage
1 lb Kielbasa or other smoked sausage
2 cans green beans - 1 drained
2 cans sliced potatoes - or 3 potatoes, diced and cooked
Cut sausage in chunks, drain all vegetables except 1 can of green beans - mix together, heat and serve.
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