Category: Starch – Potatoes

Monster Mash Potatoes

Instant mashed potatoes are a life saver when dealing with a crowd.  These potatoes will hold for hours and will freeze.

Ingredients:

  • 48 oz chicken broth
  • 1/2 gal milk
  • 2 Tab onion salt
  • 3 Tab garlic salt
  • 4# instant potato flakes
  • 2# soft cream cheese (spread)
  • 4# sour cream
  • 3/4 # butter
  • 1 large bag crispy onion topping

Directions:

  1.  Bring broth to boil in large saucepan.
  2. Remove from heat.
  3. Add milk, garlic and onion salt .
  4. Add potato flakes, cream cheese and sour cream.
  5. Mix well.  An electric mixer helps.
  6. Cook on medium heat until heated through. Or heat in oven.
  7. Top with crispy onions.

Serves:  50

Source:  Improvements on the box recipe.

Potato Bar

We do this with the salad bar -a lot of ingredients work on both salad and potatoes.

Ingredients:

  • 50 small potatoes (can be baked at home and kept in an ice chest)
  • *Chili Love  (6 times the recipe on the blog or see below for large quantity.)
  • ½# onions, chopped
  • 4 c sour cream
  • 1/2 c chives
  • 1 1/2 lbs grated cheese

Directions:

Lay it all out after the salad bar.  People can double back to the salad bar if they want some of the other stuff.

Chili  Love

Ingredients:

  • 90 oz chili with meat (beans or no beans – your choice.  No meat would make it vegetarian.)
  • 48 oz cream cheese – softened, cut into cubes
  • 4 c chopped onions (you can buy these already chopped you know)
  • 90 oz diced tomatoes (canned)

Directions:

  1. Mix and heat.
  2. Stir a lot!

Or, if you have electricity, use a crock pot.

Serves: 50

Source:  Many camp-outs.

Donna’s Potato Salad

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

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

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

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

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

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

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

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)