A Fine Collection Of Home Style Potato Recipes
— Home Style Roasted Garlic & Parmesan Mashed Potatoes —
INGREDIENTS:
2 garlic bulbs
Olive oil (optional)
3 pounds potatoes, peeled and quartered
2 teaspoons salt, divided
1/4 cup whipping cream
1/4 cup shredded Parmesan cheese
3 tablespoons butter or margarine, softened
1/3 cup chopped fresh parsley
1/2 teaspoon pepper
Garnish: fresh thyme sprigs
DIRECTIONS:
Cut off pointed ends of garlic bulbs: place garlic on a piece of aluminum foil, and drizzle with oil, if desired. Fold foil to seal. Bake at 425 degrees for 30 minutes; cool to touch. Squeeze pulp from garlic cloves and set aside. Bring potato, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; boil 20-25 minutes or until potato is tender. Drain. Mash potato, or press through a ricer. Stir in garlic, remaining 1 tsp. salt, whipping cream and next 4 ingredients. Garnish, if desired.
— Cowboy Mashed Potatoes —
INGREDIENTS:
1 pound red potatoes
1 pound Yukon Gold (yellow) potatoes
1 fresh jalapeno pepper, sliced
12 ounces baby carrots
4 cloves garlic
1 (10 ounce) package frozen white corn, thawed
1/4 cup butter
1/2 cup shredded Cheddar cheese
salt and pepper to taste
DIRECTIONS:
1. Place red potatoes, yellow potatoes, jalapeno pepper, carrots and garlic cloves in a large pot. Cover with water, and bring to a boil over high heat. Cook 15 to 20 minutes, or until potatoes are tender. Drain water from pot.
2. Stir in corn and butter. Mash the mixture with a potato masher until butter is melted and potatoes have reached desired consistency. Mix in cheese, salt, and pepper. Serve hot!
— Country Style Three Cheese Potato Bake —
INGREDIENTS:
2 – 10.75oz. cans Campbell’s cream of chicken soup
1 – 8oz. sour cream
1/2 teaspoon pepper
1 – 30oz. package frozen Ore Ida hash brown potatoes
3/4 cup chopped onions
1 – 2oz. jar pimentos (drained and chopped)
3/4 cup shredded sharp cheddar cheese
3/4 cup shredded Swiss cheese
1/4 cup grated Parmesan cheese
1 Reynolds Pot Lux disposable 8 x 8 pan
DIRECTIONS:
In a bowl add soups, sour cream, pepper–stir. Add frozen hash browns–stir. Add chopped onions and drained/chopped pimentos–stir. Add cheddar cheese and Swiss cheese–stir. Spray the disposable pan with Pam, and then pour entire potato mixture evenly into the pan. Sprinkle the Parmesan cheese over the top. Place the pan on a cookie sheet to catch drips. Bake uncovered at 375 degrees for 1 hour to 1 hour 15 minutes or until bubbling and golden brown–make sure you use the cookie sheet to pick it up out of the oven because the throwaway pans are flimsy.
— Simple Country Style Baby Potatoes With Garlic & Rosemary —
INGREDIENTS:
1 pound baby red or white potatoes
2 tablespoons olive oil
1 tablespoon garlic, minced or pressed
1 tablespoon chopped fresh rosemary
Salt and pepper to taste
DIRECTIONS:
1. Steam potatoes until tender (about twenty minutes).
2. Saute garlic in olive oil for a minute or two, then add rosemary and saute another minute.
3. Toss drained potatoes in garlic mixture. Season with salt and pepper and serve.
— Country Style Shake and Bake Oven Roasted Potatoes —
INGREDIENTS:
8 to 10 sm Red potatoes; washed and cut into cubes
Plastic bag
Mixture of the following according to taste:
Paprika
Cumin
Dried basil
Dried oregano
Garlic powder
Ground cayenne pepper
2 tablespoons Vegetable or olive oil
Salt
Fresh ground pepper
DIRECTIONS:
Mix the spices in the plastic bag, add the oil. Place the potatoes in the bag and shake to coat. Spray an aluminum foil covered baking sheet with “Pam”. Place potatoes on baking sheet. Bake in a pre-heated 350 degree oven for one hour.
— Rancher Scalloped Potatoes —
INGREDIENTS:
1/2 cup Butter or margarine
1/2 cup Chopped onion
1 package (16-oz.) frozen hash brown Potatoes
1 can (10-3/4 oz.) condensed cream of Mushroom soup, undiluted
1 Soup can of milk
1 cup (4 oz.) shredded cheddar cheese
1 small Green pepper, cut into strips
2 tablespoons Chopped pimiento
Dash pepper
1 cup Cheese cracker crumbs, divided
DIRECTIONS:
In a skillet, melt butter over medium heat. Saute onion until tender. Stir in potatoes, soup and milk. Add cheese, green pepper, pimiento, pepper and 1/2 cup of the tops with remaining crumbs. Bake at 375-degree for 35-40 minutes.
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