Starch – Potatoes

Donna’s Potato Salad

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Really good because the potatoes “marinate” in the dressing before mixing with the mayonnaise.  Also keeps well.

Salad Ingredients:

  • 3 1/2 lb large red potatoes, unpealed, halved
  • 3/4 c mayonnaise
  • 3/4 c sour cream
  • 1/4 c milk
  • 1 Tab Dijon mustard
  • 2 c chopped celery
  • 1/2 c sweet pickle relish
  • 1/2 c chopped green/red onions
  • 1 lb bacon, cooked, crumbled
  • 1/4 c fresh parsley

Dressing Ingredients:

  • 1/4 c cider vinegar
  • 1/c vegetable oil
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 1 tsp celery seed
  • 1 c dry mustard

Dressing Directions:

  1. Combine ingredients in a large bowl.
  2. Whisk until well blended.

Salad Directions:

  1. In a large saucepan, cover potatoes with water.
  2. Heat to boiling over medium-high heat.
  3. Cover and simmer 20 to 25 minutes or until tender.
  4. Drain.
  5. When potatoes are just cool enough to handle, remove skin with a paring knife. (Really???)
  6. While potatoes are still warm, cut into 1 inch chunks.
  7. Add to the bowl with he salad dressing.
  8. Toss gently to coat.
  9. Let stand stirring occasionally until the potatoes have absorbed most of the dressing.
  10. In another large  bowl, combine mayonnaise, sour cream, milk, mustard until blended.
  11. Add potatoes, celery, pickle relish, onion and 2 Tab parsley.
  12. Toss gently to mix.
  13. Cover with plastic wrap.
  14. Refrigerate 2 hours, up to 2 days.
  15. To serve, sprinkle with remaining parsley.

Serves:  16

Source:   Donna Barasch – some magazine.

 

 

 

Potato Casserole

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You can do this wayyy ahead,  even the day before.

Ingredients:

  • 1 can cram of chicken soup (or mushroom or any other cream – there is also a do-it-yoursel cream soup substitute)
  • 1/2 c butter
  • 1 c cheddar cheese,  grated (or any other flavorful cheese.  Try pepper jack or smoked gouda.)
  • 1 c sour cream
  • 1 bunch green onion tops, chopped
  • 24 oz frozen hash brown potatoes
  • 1/2 lb mushrooms, sliced (or more.  Can you have too many mushrooms?)

Directions:

  1. Preheat oven 350°
  2. Place frozen potatoes in 9 x 13 pan.
  3. Heat soup, butter, cheese, sour cream until melted.
  4. Place onion tops and mushrooms over potatoes.
  5. Pours sauce over.
  6. Bake uncovered for 45 minutes.

Serves:  8 – 10

Source:  Karen Eckardt

 

World Famous Twice Baked Potatoes With Bacon

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Everyone has a favorite twice baked potato recipe but this one is mighty good!

Ingredients:

  • 10 small baking potatoes
  • olive oil
  • coarse salt
  • 10 slices bacon, chopped
  • 1/4 c red wine
  • 1 tsp garlic, minced
  • 1 c butter (2 cubes)
  • 1 c sour cream
  • 2 c shredded cheddar cheese
  • 1 Tab onion powder
  • 2 Tab fresh chives ( or 2 tsp dried)
  • 2 tsp dried parsley
  • 1/2 tsp black pepper
  • 1 tsp salt
  • paprika

Directions:

  1. Preheat oven to 400°.
  2. Rinse the potatoes and vent them with a fork 6-8 times.
  3. Lightly brush potatoes with olive oil and sprinkle with sea salt.
  4. Bake in the oven 45-60 minutes, until outside is crispy and inside feels soft.
  5. Cook up bacon on medium heat until lightly crispy.
  6. Add wine and garlic. Leave on very low heat.
  7. After removing potatoes from the oven, cut in half lengthwise.
  8. Scoop out potato and put into large bowl. You should now have 20 potato shells.
  9. Combine potato and butter. Blend with a mixer on low speed until butter melts.
  10. Add sour cream, seasoning, 1 ½ cups of the cheese and the bacon mixture.
  11. Beat on high speed until smooth. Add more seasoning if necessary to taste.
  12. Place potatoes on a baking sheet or dish
  13. Spoon mixture into shells.
  14. Use the remaining cheddar cheese to top each potato and sprinkle with paprika.
  15. Bake at 375 degrees for about 30 minutes, or until potato is warm and cheese on top is crispy.

Serves: 10

Source: By Bakabeth on April 10, 2007

 

German Potato Salad

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Summer at the cabin in Wisconsin.  German Potato Salad – always there.  And always “discussions” on the ONE TRUE  potato salad.
Ingredients:

  • 5 lb potatoes
  • 1 lb bacon
  • 4 medium onions, chopped
  • 1 stalk celery, chopped
  • 1/4 c sugar
  • 1 tsp salt
  • 1/4 c cider vinegar
  • 1/4 c prepared mustard
  • 1 1/2 c mayonnaise
  • 9 eggs, hard boiled (save one for garnish)
  • 1 green onion (optional)
  • paprika

Directions:

  1. Peel, quarter and slice  potatoes into 3/8 inch slices.
  2. Cook in boiling salted water until just tender.
  3. Drain.
  4. Place in large bowl.
  5. Cut bacon into 1/4 inch pieces.
  6. Place bacon in a skillet and fry until almost crisp.
  7. Remove bacon from pan add onion.
  8. When half cooked add celery, cook until tender and transparent.
  9. Remove excess fat from pan.
  10. Add sugar, mayonnaise, vinegar, and mustard
  11. Heat a few minutes to blend.
  12. Add back the bacon, onion, and celery.
  13. Quarter and slice eggs. (except one for garnish)
  14. Place in bowl with potatoes.
  15. Pour dressing over potatoes.
  16. Stir gently to mix.
  17. Correct for salt.
  18. Garnish with sliced egg, green onion, and paprika.
  19. Serve warm.

Serves:  18

Source:  WMK

Golden Potato Loaf

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Delicious and different, you slice this to serve.

Ingredients:

  • 6 medium potatoes
  • 2 medium onions
  • 10 soda crackers
  • 3 Tab milk or thin sour cream
  • 1 c cheddar cheese, grated
  • 4 eggs, separated
  • 1 tsp salt
  • 1/2 tsp pepper

Directions:

  1. Preheat oven 350°.
  2. Peel and grate potatoes and onions.
  3. Crumble cracker and soak in milk a few minutes.
  4. Add to the potatoes and onions along wth cheese.
  5. Beat egg yolks lightly.
  6.  Stir into potato mixture.
  7. Add salt and pepper.
  8. Beat egg whites until stiff but not dry.
  9. Fold into potato mixture.
  10. Soon into a well greased 9×5 glass loaf pan or 2 quart dish.
  11. Bake for 1 hour and 15 minutes.

Serves:  8

Source:  Some magazine long ago.

Pecan-Orange Sweet Potatoes

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A more sophisticated sweet potato dish for Thanksgiving.  Also good with a pork roast.  And you can make it the day before!

Ingredients:

  • 8 medium sweet potatoes (or yams) cooked whole, peeled
  • 2 oranges, peeled and thinly sliced
  • 2 Tab cornstarch
  • 1/4 c butter
  • 1 c brown sugar
  • 1/2 tsp salt
  • 2 Tab orange peel, grated
  • 2 c orange juice
  • 1/2 c pecan halves

Directions:

  1. Peel and slice sweet potatoes crosswise into 1 inch slices.
  2. Arrange slices and orange slices in alternate layers in a 1 1/2 quart casserole.
  3. Combine cornstarch, sugar, and salt.
  4. Add orange peel and butter.
  5. Pour in orange juice and cook over low heat, stirring constantly, until the sauce is smooth and thickened.
  6. Pour sauce over the potato/orange layers.
  7. Top with pecan halves.
  8. Bake 350° for 30 minutes, or until heated through and glazed.

Serves: 8

Source: Sunset

 

Yams Cointreau/Sweet Potatoes Grand Mainer

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The only way!  

Ingredients:

  • 4 large yams or sweet potatoes
  • 1/4 c Cointreau/Grand Mainer
  • 1/4 c butter
  • 1 tsp salt
  • 1/8 tsp pepper

Directions:

  1. Scrub yams.
  2. Drop in boiling water to cover.
  3. Cover pan and cook for 30-40 minutes until tender when pierced with a fork.
  4. Drain.
  5. Cool enough to handle and peel.
  6. Mash yams/sweet potatoes.
  7. Blend in Cointreau/Grand Manier, butter, salt, pepper.
  8. Beat until fluffy.
  9. Can be made ahead and reheated.

Serves:  4-6

Source:  Sunset

Curried Fruit and Sweet Potatoes

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Something “exotic” and different for Thanksgiving – or any time. Great with ham/pork as well as turkey and chicken.  Bonus:  you can make it the day before and reheat when needed.

Ingredients:

  • 1/3 c butter
  • 1/2 c light brown sugar
  • 2 tsp curry powder
  • 1 can pear halves, drained (1lb 14 oz)
  • 1 can sliced cling peaches, drained (1lb 14 oz)
  • 1 can sliced pineapple, drained (1lb14 oz)
  • 1 can apricots, drained (1lb 14 oz)
  • 1 can yams (or sweet potatoes), drained (2lb 4oz) (2 1/2 lbs fresh)

Directions:

  1. Preheat oven 325°.
  2. Melt butter in a sauce pan.
  3. Add sugar and curry powder.
  4. Mix well.
  5. Arrange fruit and yams in 9×13 pan.
  6. Pour mixture over.
  7. Bake 1 hr.
  8. Let sit at room temperature and reheat 1/2 hour.

Serves:  12

Source:  Sunset Cook Book (the first one)

Roasted Garlic Mashed Potatoes

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Margie makes the world’s greatest garlic mashed potatoes.  Just ask her husband and daughter.  And they reheat.

Ingredients:

  • 3 lbs Yukon Gold potatoes, unpeeled, cubed
  • 2 cloves raw garlic
  • 12 cloves roasted garlic (see below)
  • 1/2 sour cream
  • ½ c butter, softened (one stick)
  • milk or cream, if needed
  • salt and white pepper

Directions:

  1. Boil unpeeled potatoes and raw garlic in salted water until tender.
  2. Drain.
  3. Smash roasted garlic with the side of a large knife.
  4. Return potatoes to potato pan and heat until dry and a film forms on the bottom of the pan.
  5. Mash by hand with roasted garlic, sour cream, butter, and salt and white pepper.
  6. Add cream or milk to adjust consistency.
  7. Place in casserole and reheat (microwave or oven) when ready to serve.

Serves: 10 – 12

Source: The daughter, Margie

Roasted Garlic: How to Batch Roast and Freeze Garlic

Ingredients:

  • Garlic cloves, peeled (You know, the big bag/jar from Costco)
  • Olive oil
  • Salt & Pepper

Directions:

  1. In a large bowl, toss garlic with a generous amount of olive oil – enough to coat each clove.
  2. Spread garlic cloves onto a foil lined baking sheet in a single layer.
  3. Sprinkle with salt and pepper.
  4. Cover the baking sheet with foil, making sure you have a good seal over top and around the edges.
  5. Bake at 375 degrees for one hour.
  6. Remove from oven cool (without removing foil) for about 15 minutes.
  7. Remove foil and allow to cool to room temperature.
  8. Place in a freezer bag and freezing flat. (Make sure to taste test some on a toasted baguette first though!)
  9. When you’re ready to use, just break off as much as you want to thaw, then return the rest to the freezer.

Source: Mama Loves Food!

Gratin Dauphinoise

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Incredibly good potatoes! Personally, I go for the cheese too. Kind of like “Gilding the lily”.

Ingredients:

  • 3 ½ lbs potatoes, preferably Yukon Gold
  • 5c milk
  • 5 garlic cloves, crushed, and finely chopped (2 teaspoons)
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 2 c heavy cream

Directions:

  1. Preheat the oven to 3750°.
  2. Peel the potatoes and slice them 1/8 inch thick, by hand, with a vegetable slicer, or with the slicing blade of a food processor. Do not wash the slices.
  3. Combine the potato slices, milk, garlic, salt, and pepper in a large saucepan and bring to a boil, stirring gently to separate the slices and prevent the mixture from scorching. It will thicken as it reaches a boil.
  4. Pour the potato mixture into a 12-cup gratin dish or 9×13 pan, and pour the cream on top.
  5. Place the dish on a baking sheet and bake for 1 hour, or until most of the liquid is absorbed and the potatoes are tender when pierced with a fork.
  6. Let the potatoes rest for 20 to 30 minutes before serving.

Serves: 10 – 12

Source: Jacques Pepin, September 11, 2011 – Essential Pepin

“This dish is my version of a classic from my youth. My mother always makes her gratin exclusively with milk and tops the potatoes with grated Gruyère cheese before baking. Sometimes I use grated cheese in this dish, but other times I don’t, depending on my mood.”

Comment: It is important not to rinse or soak the potatoes after slicing them. Rinsing would remove most of the starch, which is needed to thicken the mixture as it comes to a boil on top of the stove.