Add a couple of tablespoons of vinegar to your water pot when cooking the potatoes. This creates an acidic environment that slows down the breakdown of the pectin that holds potato cells together. The result, a firm, intact texture.
Ok, so these are a staple in my menu planning. I can pair these potatoes with just about any protein and my family is happy. The kids actually prefer these over Mac & Cheese!
I use whatever potatoes are on sale and look especially good. I prefer the Yukon Gold variety and hubby thinks there is only one kind…..red. To each her own I say!
5# bag potatoes, peeled and sliced
3 Tbsp butter
3 Tbsp flour
1/3 cup diced onion
3 cups milk
Chives, sliced thinly
In a skillet melt the butter. When bubbly add the flour evenly over butter surface area. Whisk and stir for about a minute over medium heat and then add milk all at once, whisking constantly. Boil and stir for a minute or so and pour over sliced potatoes, spices and diced onion.
Cover loosely with foil and bake at 350° until almost done. Usually takes about 45 minutes to an hour depending on how thickly you sliced the potatoes. I usually pull the foil off the last 15 minutes or so for a nice texture and finish on the top.
This recipe makes a large 13×9 pan full of creamy potato goodness.
- 2 (14.5 ounce) cans chicken broth
- 2 (15 ounce) cans whole kernel corn
- 1 large white onion, diced
- 3 cups diced potatoes
- 2 (12 fluid ounce) cans evaporated milk
- 1/3 cup butter
- salt and pepper to taste
- In a large pot over medium heat, combine broth, corn, onion and potatoes. Bring to a boil, then reduce heat, cover and simmer 15 to 20 minutes, until potatoes are just tender.
- Stir in evaporated milk and butter until butter is just melted. Season with salt and pepper and serve at once.
- I add chicken breast cubes (from 2 cooked chicken breasts) added in as a source of protein. I also end up tripling the batch and serving with crunchy-crust french loaf bread.
2 Tbsp olive oil
1/4 cup reduced fat shredded cheddar cheese
1 cup lowfat sour cream
1 package ranch dressing mix
4 slices lean bacon, cooked (microwave) and crumbled
Remove potatoes from oven and top with ~1 Tbsp sour cream and sprinkle lightly with bacon.
4 baking potatoes
1 pkg cream cheese, cubed
1/2 cup sour cream
salt, pepper, nutmeg
Pot #1 boil cubed potato and onion
Pot #2 boil cubed yams
Drain and mash each pot, mix 1/2 cream cheese and 1/4 cup sour cream in each pot. Stir until well blended, add salt, pepper and nutmeg to taste.
In a 2liter glass casserole dish, layer potatoes and yams. Cover and freeze or bake covered at 350 for 1 hour (longer if from frozen)
- 2 lbs. shredded hashbrown potatoes (I usually purchase frozen for convenience’s sake)
- 1/2 cup (1 stick) of butter, melted
- 1 pint sour cream
- 1 10 oz. can cream of chicken soup
- 1 medium yellow onion, finely diced
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon pepper
Preheat oven to 350 degrees.
In a large bowl, combine all ingredients, being sure to mix thoroughly. Pour mixture into a greased 9×13 pan. Place into the oven and bake at 350 degrees for 45 minutes. Turn up oven to 450 and bake for 15 minutes, lightly browning the top of the casserole.
- 1 cup mashed potatoes
- 1 egg
- 4 rounded Tbsp. flour
- 1/2 tsp. baking powder
- 1 tsp. salt
- 1/4 cup milk
Mix all ingredients together in the above order and fry in skillet with melted shortening 1/4 inch deep. When brown around the edges and cakes are rather well set, turn and brown on the other side. Serves 4-6.
- 2 packages (16 Oz. Package) Bacon, Cut Into 1-inch Pieces, Divided
- 3 pounds Potatoes, I Like Russet And Red
- 3-½ teaspoons Salt, Divided
- 1 cup Sour Cream, Plus Some For Garnish
- 1 stick Butter
- 2-⅔ cups Whole Milk
- 1 teaspoon Black Pepper
- 3 cups Sharp Cheddar Cheese, Shredded, Plus Some For Garnish
- ½ cups Green Onions, Sliced, For Garnish
In a skillet, cook bacon pieces over medium heat until crisp. Transfer bacon to paper towels to drain, set aside.
Wash and peel (or don’t peel) potatoes and cut into thirds. Place potatoes into a large pot with water to cover. Add 2 teaspoons salt and bring to a boil. Reduce heat to a simmer and cook until soft, about 45 minutes. Drain potatoes, discard water, return to the pot. Mash until mostly smooth.
Add sour cream and butter to the potatoes and stir until butter is melted. Add milk, pepper, 3/4 of the bacon, 2 cups of cheese and remaining 1 1/2 teaspoons salt. Bring back to a simmer.
Serve hot and garnish with green onions, sour cream, remaining bacon, and remaining 1 cup cheese.
1/2 cup plain bread crumbs
2 tbsp. fresh parsley, minced (optional)
2 tbsp. milk
1/2 tsp. salt
1 tbsp. flour
Combine the bread crumbs with the egg and milk, then add the riced potatoes, parsley and salt. If too stiff, add another egg.
Mold the mixture into small balls the size of walnuts, roll them in flour very lightly and lower on a perforated spoon gently into salted boiling water.
Tip: Color the flour by sprinkling the surface lightly with paprika, if desired. The dumplings can also be flavored with a pinch of thyme.
Cover the pot and boil for 10 minutes.
Sprinkle lightly with chopped parsley and paprika for more color. Serve while still hot with melted butter.
These dumplings are also good in chicken soup.
4 large potatoes
3/4 cup butter
3/4 cup flour
1 1/2 quarts milk
4 green onions chopped
2 cup sour cream
2 cups bacon, cooked and crumbled
5 ounces cheddar cheese, grated
Salt and pepper
Heat oven to 350 degrees f. Bake the potatoes until fork tender. Melt butter in a medium saucepan. Slowly blend in flour with a wire whisk until thoroughly blended. Gradually add milk to the butter flour mixture, whisking constantly. Whisk in salt and pepper and simmer over low heat, stirring constantly. Cut potatoes in half, scoop out the meat and set aside. Chop half the potato peels and discard the remainder. When milk mixture is very hot, whisk in potato. Add green onion and potato peels. Whisk well, add sour cream and crumbled bacon. Heat thoroughly. Add cheese a little at a time until all is melted in.