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Super spuds

You can bake them, roast them, mash them and boil them. Any way you cook them a meal is not complete until you have potatoes. – Pat

Cheesy potatoes and onions

6 medium potatoes (3 pounds), peeled and thinly sliced

1 large onion, thinly sliced and separated into rings

1 (6 ounce) package processed American cheese slices

¾ teaspoon salt, divided

¾ teaspoon pepper, divided

1 cup (4 oz) shredded cheddar cheese

¼ cup butter or margarine

¼ cup all-purpose flour

3 cups warm milk

Cook potato in boiling water to cover 5 minutes; drain. Layer one-third of potato slices, one-third onion slices, and one-third of cheese slices in a lightly greased 13 x 9-in baking dish. Sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Repeat layers twice with remaining potato, onion, cheese slices, salt, and pepper. Top with cedar cheese. Melt butter in a heavy saucepan over low heat; add flour, whisking until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk until smooth. Remove from heat; pour over potato mixture. Bake at 400 degrees for 35 minutes or until golden. Let stand 10 minutes before serving. Yield: 10 to 12 servings.

 

Buffet potatoes

8 large potatoes, peeled and chopped (6 pounds)

½ cup butter, divided

1 (3 oz) package cream cheese, softened

½ cup sour cream

¼ cup milk

1 ½ teaspoons salt

½ teaspoons pepper

1 medium onion, chopped

12 large fresh mushrooms, sliced

paprika

Bring potato and water to cover to a boil in a large Dutch oven; boil 15 minutes or until tender. Drain and mash potatoes, stir in ¼ cup butter, cream cheese, and next 4 ingredients until smooth. Melt the remaining butter in a large skillet over medium heat; add onion and mushrooms, and sauté until tender. Spoon one-third of potato mixture into a lightly greased 2-½ quart baking dish; top with half of mushroom mixture. Repeat layers, ending with potato mixture. Bake at 350 degrees for 30 minutes or until lightly browned. Sprinkle with paprika before serving. Yield: 10 servings.

 

Creamy potato salad

7 medium baking potatoes

3 hard cooked eggs

1 cup mayonnaise

½ cup sour cream

1/3 cup Italian dressing

1 ½ teaspoons horseradish mustard

½ teaspoon salt

¼ teaspoon celery seeds

2 celery ribs, sliced

3 green onions, sliced

Cook potatoes in boiling water to cover 25 to 30 minutes or until tender; drain and cool. Peel and slice. Chop eggs, combine mayonnaise and next 5 ingredients; add potatoes, eggs, sliced celery, and green onions. Yield: 8.

 

Parmesan oven fries

4 large baking potatoes

¼ cup reduced fat mayonnaise

¾ cup freshly grated Parmesan cheese

2 teaspoons seasoned salt

Cut each potato in to 8 wedges, and brush each wedge with mayonnaise. Stir together Parmesan cheese and seasoned salt, and sprinkle evenly on each potato wedges; place potato wedges in a single layer on a lightly greased baking sheet. Bake at 400 degrees for 25 to 30 minutes, or until wedges are tender. Yield: 8 servings.

 

FOOD FACTS

• To boil potatoes in less time, remove a small strip of skin from one side. after they are done the balance of the skin will come off much more easily.

• To keep peeled potatoes white, place them in a bowl of cold water, add a few drops of vinegar, and refrigerate.

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