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.
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
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.
• 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.