Using It Up : Potatoes

 https://youtu.be/OM4lHHfkJqs?si=5_WyZ9GQygLNWRH-

Smashed Potatoes with Garlic Butter and Parmesan

Rachel Cooks

https://www.rachelcooks.com/smashed-potatoes/#wprm-recipe-container-39021

Ingredients

• ▢1 ½ pounds baby potatoes
• ▢4 tablespoons unsalted butter, melted
• ▢3 cloves garlic, minced
• ▢1 tablespoon finely minced fresh parsley
• ▢½ teaspoon kosher salt, plus some for boiling
• ▢¼ teaspoon coarsely ground black pepper
• ▢¼ cup grated Parmesan cheese

Instructions

• In a large pot, cover potatoes with cold water and add about 1 tablespoon of salt. Cover pan and bring water to a boil, reduce to a simmer, and cook until potatoes are fork tender, 15 to 20 minutes. Drain and let cool until cool enough to handle. 
• While potatoes are cooking, preheat the oven to 425°F. Lightly spray a baking sheet with nonstick cooking spray or olive oil spray.
• Place potatoes on the prepared baking sheet. Using the bottom of a sturdy glass or jar, or a potato masher, press down on potatoes to smash them into flat patties. 
• In a small bowl, combine melted butter, garlic, parsley, salt, and pepper. Brush butter mixture over potatoes and then sprinkle with Parmesan. 
• Bake until bottoms of potatoes are beginning to crisp and tops are golden, 25 minutes. Serve immediately.

Twice Baked Potatoes

Prep Time30minutes mins

Cook Time1hour hr 30minutes mins

Total Time2hours hrs

Course: Side Dish

Diet: Gluten Free

Keyword: comfort foods

Main Protein: Bacon, Pork

Cooking Method: Oven

 

Servings: 8

 

Calories: 199kcal

Ingredients

• 4 Russet potatoes
• 4 Tbsp. butter melted
• 1/3 cup heavy cream
• 1/2 cup sour cream
• 1 Tbsp. fresh chives
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. paprika
• 1/4 tsp. dill
• pinch cayenne pepper
• 3/4 cup cheddar cheese shredded, more for topping
• 2 green onion sliced
• 3 slices bacon cooked and crumbled
• 1 large (gallon) freezer bag or reusable silicone bag
• aluminum foil

US Customary - Metric

Instructions

Assembly Instructions:

• Scrub the potatoes with the skins on and dry well.
• Poke potatoes with a fork.
• Brush with olive oil and sprinkle with salt and pepper on both sides.
• Bake in a 400° oven for 45-65 minutes (depending on the size of the potatoes) on a foil lined cookie sheet.
• Allow to cool for 12-15 minutes.
• Slice in half lengthwise.
• Scoop out the inside of the potato halves, leaving a tiny rim.
• Put emptier shells back on baking tray and bake for an additional 10 minutes.
• Meanwhile, in a medium bowl, mash the potatoes together with the sour cream, butter, whipping cream, and seasonings.
• Stir in the chives, green onion, bacon, and shredded cheese.
• Spoon the filling back into the potato shells. Allow to cool.
• Place the tray of stuffed potatoes in the freezer.
• Once frozen, transfer to a large resealable freezer bag. Remove the air, seal, and freeze.

Cooking Instructions:

• Thaw.
• If desired, top with additional shredded cheese.
• Bake at 400° for 15-20 minutes.

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Notes

Variations for the filling (in place of the chives, green onions, bacon, and cheese):

Buffalo Chicken: use shredded chicken, Frank's Red Hot sauce, and crumbled blue cheese

Broccoli Cheddar: use cooked broccoli or broccoli in tiny florets and shredded cheddar cheese

Tex Mex: use drained corn, drained black beans, taco seasoning, salsa, and shredded cheddar or tex mex cheese (reduce the amount of whipping cream due to the salsa)

Nutrition

Calories: 199kcal | Carbohydrates: 21g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 31mg | Sodium: 270mg | Potassium: 507mg | Fiber: 2g | Sugar: 2g | Vitamin A: 483IU | Vitamin C: 8mg | Calcium: 123mg | Iron: 1mg

 Notes

• Make ahead tip: Boil the potatoes a day ahead, cool, and refrigerate them. When you’re ready, proceed with the smashing and baking. 
• Reheating: For maximum crispiness, smashed potatoes are best eaten right away. If you have leftovers or want to make them ahead, reheat the potatoes in your air fryer or toaster oven to crisp them back up. They’ll keep up to four days in the fridge.
• If you like, add herbs or different seasonings. Refer to the post above for ideas.

Nutrition Information

Serving: 6oz. potatoes, Calories: 262kcal, Carbohydrates: 31g, Protein: 6g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 36mg, Sodium: 413mg, Potassium: 747mg, Fiber: 4g, Sugar: 1g, Vitamin A: 492IU, Vitamin C: 36mg, Calcium: 85mg, Iron: 1mg

Ingredients

• 2 lbs russet potatoes, peeled and chopped into 1 inch chunks

• 2 Tbsp butter

• 3/4 cup (up to 1 cup) heavy cream

• 1/4 cup sour cream

• 2-3 Tbsp basil pesto

• salt and pepper to taste

Here’s how to make it

• Place potatoes in large pot and cover with cold water (have the water 1-2 inches above potatoes). Bring to a boil over high heat on stove.

• Boil potatoes for 10-12 minutes, until fork tender. Drain.

• Add potatoes to large bowl along with butter. Mash with potato masher

• Add half of the heavy cream and all of the sour cream. Mix with electric hand mixer on low speed adding more heavy cream to desired consistency.

• Add pesto and continue to mix. Salt and pepper as needed.

• Serve and enjoy!

French Onion Potatoes

https://www.southyourmouth.com/2022/04/french-onion-potatoes.html

 1 10-oz can French onion soup

 1 1-oz envelope dry onion soup mix 

1/2 cup (1 stick) butter, melted 

2.5 lbs russet potatoes

 2 cups shredded gruyere cheese 

INSTRUCTIONS:

1. Preheat oven to 375 degrees. 

2. Combine condensed soup, dry soup mix and melted butter in a large bowl then stir well. 

3. Peel potatoes then cut into 1-inch pieces. Add potatoes to the soup mixture then stir to coat. 

4. Pour everything into a 13x9 baking dish then spread potatoes evenly into dish. 

5. Cover tightly with aluminum foil then bake at 375 degrees for 30 minutes. 

6. Remove foil then continue cooking for 30-45 minutes or until potatoes are tender, stirring 2-3 times to ensure the potatoes cook evenly. Yield: 6 Servings 

Author: Mandy Rivers | South Your Mouth

 A super easy 5-ingredient casserole recipe with tender potato pieces cooked in a savory, buttery onion soup base

Mandy in the Making video: 

https://youtu.be/_hxFnaZBYU0?si=kc5WgJCJYmTGvFMN

Baked Potato Slices

https://thecozycook.com/baked-potato-slices/#wprm-recipe-container-23147

Ingredients

US CUSTOMARY - METRIC

• 3 russet potatoes, Scrubbed clean
• 1 tablespoon vegetable oil, Canola or Olive Oil work as well
• Salt/Pepper, to taste
• 2.5 cups cheddar cheese, shredded
• 6 slices bacon, uncooked
• 1 Tablespoon Italian Seasoning
• 2 green onions, diced

Cook ModePrevent your screen from going dark

Instructions

• Preheat oven to 375 degrees. Take out the bacon and set it aside for 5 minutes (this makes it crispier).
• Cut the potatoes into approximately 1/2-inch slices. Use a pastry brush to lightly coat the tops with oil. Flip and repeat. Season with salt and pepper.
• Bake the slices on a baking sheet in the oven for 25 minutes.
• As the potatoes bake, cook the bacon over low heat. Use kitchen tongs to flip them periodically for even cooking. Set them aside once finished, leave the bacon drippings.
• Remove the potato slices from the oven and lightly brush with bacon drippings. Flip and repeat. Bake for 10 more minutes. Meanwhile, crumble the bacon.
• Decrease the heat to 350 degrees. Top the potatoes with grated cheese and crumbled bacon. Place back in the oven until the cheese is melted, about 5 minutes.
• Remove the slices from the oven. Sprinkle with Italian seasoning, then top with green onions. Serve with sour cream and enjoy!

Notes

*Monterrey Jack is a good cheese to use as well.

Mashed Potato Casserole

https://cooktoria.com/mashed-potato-casserole/#recipe

INGREDIENTS

  

• 2 lbs. potatoes
• 4 oz. goat cheese
• 3 tbsp. butter
• 1 cup sour cream
• ¼ cup milk
• ½ cup shredded Parmesan cheese
• ½ tsp. salt

INSTRUCTIONS

 

• Peel the potatoes and cut them into medium pieces. Place them in a pot and cover with water. Boil the potatoes, cooking them until they are soft. Then, drain the liquid out and place the potatoes into a mixing bowl.
• Using a masher, give them a rough mash. Then, add the goat cheese, butter, sour cream, and salt. Mash thoroughly, making sure to fully incorporate all the ingredients throughout.
• Add the milk and then mash again until the potatoes have a smooth and creamy texture.
• Spoon the mashed potatoes into an oven-safe casserole dish and then sprinkle the Parmesan cheese on top. Bake at 350ºF for 40 minutes. Once a golden-brown crust has formed, remove it from the oven and serve.

NOTES

HELPFUL TIPS & TRICKS

Use herbed goat cheese. When you purchase your goat cheese for this recipe, opt for a variety that already has herbs in it. This will add extra flavor to your casserole.

Bake the next day. This recipe is great because you don’t have to make it on the day you serve it. You can prepare it the day before in the casserole dish and then just pop it in the oven before dinnertime.

Not a goat cheese fan? If the tangy taste and aroma of goat cheese isn’t to your liking, then you can substitute cream cheese instead.

Don’t Add Cold Ingredients to Warm Potatoes. Make sure your dairy products are room temperature before adding them in. The potatoes will absorb them better this way and the dish will end up much creamier.

NUTRITION

Calories: 301kcalCarbohydrates: 21gProtein: 12gFat: 20gSaturated Fat: 12gCholesterol: 51mgSodium: 465mgPotassium: 701mgFiber: 4gSugar: 2gVitamin A: 703IUVitamin C: 18mgCalcium: 227mgIron: 5mg






Easy Cheesy Potatoes - NOT Mandy in the Making



https://www.allthingsmamma.com/cheesy-potato-casserole-recipe/#wprm-recipe-container-26627

Ingredients  

• ▢2 lb bag frozen hash browns
• ▢1 can cream of chicken soup
• ▢1 cup sour cream
• ▢1 stick butter – melted
• ▢2 cups grated cheddar cheese
• ▢salt & pepper to taste

Topping

• ▢1 stick butter – melted
• ▢2 cups corn flakes

Instructions 

• Preheat over to 375 degrees.
• Mix first 6 ingredients together in a large bowl.
  2 lb bag frozen hash browns,1 can cream of chicken soup,1 cup sour cream,1 stick butter – melted,2 cups grated cheddar cheese,salt & pepper to taste
• Add cheesy potatoes to a 9×13 baking dish.
• Melt 1 stick of butter and pour over cornflakes in a small bowl – mix well.
  1 stick butter – melted
• Add cornflakes mixture evenly to the top of the casserole
  2 cups corn flakes
• Bake uncovered for 35-40 minutes until casserole is hot and bubbly.

Old-Fashioned Potato Salad

 Tested by Allrecipes Test Kitchen

Prep Time:

 

15 mins

Cook Time:

 

15 mins

Chill Time:

 

30 mins

Total Time:

 

1 hr

Servings:

 

8

Ingredients

• 5 medium potatoes

• 3 large eggs

• 1 cup chopped celery

• ½ cup chopped onion

• ½ cup sweet pickle relish

• ¼ cup mayonnaise

• 1 tablespoon prepared mustard

• ¼ teaspoon garlic salt

• ¼ teaspoon celery salt

• ground black pepper to taste

Directions

1. Gather all ingredients.

2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes.

3. Drain, cool, peel, and chop potatoes.

4. While potatoes cook, place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.

5. Remove from hot water, cool, peel, and chop eggs.

6. Combine the potatoes, eggs, celery, onion, relish, mayonnaise, mustard, garlic salt, celery salt, and pepper in a large bowl. Mix together well and refrigerate until chilled.

7. Enjoy!

Nutrition Facts

             

calories206
total fat 8g
saturated fat 2g
cholesterol 72mg
sodium 335mg
total carbohydrate 31g
dietary fiber 4g
total sugars 6g
protein 6g
vitamin c 28mg
calcium 37mg
iron 2mg
potassium 647mg