Image result for bag of potatoes clipartPotatoes are the great budget stretcher.  We don't buy ours from Walmart but at a store here in Oklahoma called Warehouse Market.  I can get 20 pounds for $3 to $5 a lot of the time.  There are so many ways to use potatoes and they don't go bad as fast as you might think.

Irish Potato Pancakes

4 large potatoes, divided
3/4 cup milk, divided
1 teaspoon salt, divided
1 large egg
1/3 cup flour
1 teaspoon sugar
1/8 teaspoon pepper
6 teaspoons butter, separate pieces

Heat oven to warm or 200°,  Peel 2 potatoes and cut them into pieces.  Place in medium saucepan.  Cover with water.  Add half the salt.  Bring to a boil, then simmer 10 minutes.  Peel remaining potatoes and grate them up.  Put in medium bowl and sprinkle with remaining salt.  Toss to combine.  Drain boiled potatoes well.  Return to pot and add 1/4 cup milk.  Mash.  Press grated potatoes in strainer til dry.  Stir gently.  In large bowl put egg, 1/2 cup milk, flour, sugar, and pepper.  Whisk til smooth.  Add potatoes and blend.  Heat pan til a drop of water sizzles and bounces.  Add 1 teaspoon butter and coat.  Drop 3 (1/4 cup scoop-size) into pan and press til 1/4" thick.  Cook 4 to 5 minutes.  Remove, place in warm oven on sheet and repeat.  Serve hot with a spoon of applesauce on the side.

Potato Cakes

6 medium potatoes
2 teaspoons salt
1/2 cup milk
2 eggs
1 cup flour

Wash and peel potatoes, then grate medium-fine.  Combine with salt, milk, eggs, and flour.  Drop mixture by spoonfuls into hot shortening and fry to golden brown on both sides. 

Tater Tots

2 pounds potatoes
1/2 cup shredded cheddar cheese
1 tablespoon corn starch
1 teaspoon Kosher salt
1/4 teaspoon pepper

Preheat oven to 400°.  Roast potatoes.  Fill 2 big bowls with ice water and put potatoes into them.  Once cold, peel potatoes, then shred.  Add to a large bowl and use a fork to combine with the cheese, corn starch, and salt and pepper.  Grease a large baking sheet generously with oil.  Preheat oven to 425°.  Form 1" long cylinders out of potato mixture.  Bake about 25 minutes, turning once 15 minutes into baking time.

Potato Casserole

2 cups mashed potatoes
8 ounces cream cheese
1 onion, chopped
2 eggs, beaten
1 tablespoon flour
1/4 teaspoon salt
1/8 teaspoon pepper
3 ounces french fried onions

Preheat oven to 300°.  Grease baking dish.  Combine potatoes, cream cheese, onion, eggs, flour, and salt and pepper.  Beat with a mixer 2 to 3 minutes at medium speed.  Spread in dish.  Top with onions.

Hot Garlic Potatoes

4 medium potatoes, peeled
1 garlic head
1 1/2 lemons, juiced
5 tablespoons olive oil
1/3 teaspoon salt
2/3 teaspoon cayenne pepper

Garlic Sauce: In a food processor, grind garlic, salt, and lemon juice at high speed for 2 minutes.  Then add the olive oil and let the processor go another 3-5 minutes.

Boil potatoes about 15-20 minutes leaving insides a little crunchy.  Cut into 1/2" thick discs.  Lay a layer of discs on serving plate and cover with garlic sauce.  Then put a layer of more discs and cover with more garlic sauce.  Let heat from potatoes cook the garlic sauce 3-5 minutes.  Sprinkle cayenne over and serve hot.

Irish Potato Scones

4 tablespoons butter
3/4 cup water
1 cup sifted flour
2 eggs
1 scant cup fresh mashed potatoes
1/2 teaspoon salt

Heat butter and water together in a small saucepan.  After butter melts stir in sifted flour.  When mixture is smooth, break in eggs one at a time beating with electric mixer.  Beat in hot mashed potatoes until smooth.  Add salt.  Turn dough out onto floured surface and let set to cool.  Sprinkle with flour, wrap and chill for several hours.  Remove dough from fridge and roll out to 1/2" thick circle and cut into wedges.  Heat a little oil in large skillet until hot.  Cook scones until brown on both sides.  Serve hot with butter.

Creamy Scalloped Potatoes for 2

2 tablespoons butter
2 tablespoons flour
3/4 teaspoon salt
Dash pepper
1 1/3 cups milk
2 medium potatoes, peeled and thinly sliced
2 tablespoons finely chopped onion
1/4 cup shredded cheddar cheese

In a small saucepan melt butter.  Stir in flour, salt, and pepper until smooth.  Gradually stir in milk.  Bring to a boil; cook and stir for 2 minutes or until thickened.  In a 1-quart greased baking dish layer half of the potatoes, onion, and half of the sauce.  Top with remaining potatoes and sauce.  Cover and bake at 375° for 30 minutes.  Uncover; sprinkle with the cheese.  Bake 10-15 minutes longer.

makes 1 to 2 dozen

2 cups flour
1/2 teaspoon salt
1 egg
1/2 cup sour cream
1/4 cup butter, room temperature
1 cup warm mashed potatoes
1 cup sharp cheddar cheese, shredded
To Finish:
1/4 cup butter
1 medium onion, thinly sliced

Dough:  Mix flour and salt.  Add egg and combine.  Work in sour cream and butter til dough comes together in a slightly rough and slightly sticky ball.  Knead with fingertips, kneading and folding not adding additional flour til it becomes less sticky but quite moist.  Wrap in plastic and refrigerate an hour or up to 2 days.  Filling: Combine fresh mashed potatoes and cheese til cheese is melted and filling is cool to the touch.  Add salt and pepper.  Roll out half the dough 18" thick.  Dollop potatoes.  Brush around filling with egg.  Cover with rolled out other half of dough.  Press around filling and cut into pierogi.  Cook about 10 at a time in boiling, salted water.  When they float after about 10 minutes, they are done.  Saute onions in butter til onions begin to brown.  Add drained pierogi and cook til crisped.  Serve hot with additional sour cream.

Loaded Baked Potato Casserolde

6 large potatoes, baked
1/2 cup butter
1 cup cheddar, grated
1/4 cup bacon bits
Salt and pepper
2 cups frozen, thawed broccoli
6 green onion tops, chopped

Preheat oven to 325°.  Cut potatoes in half and arrange in casserole dish.  Leave skins on and mash down with a fork.  Spread butter over potatoes.  Spread bacon bits over that.  Add salt and pepper.  Cook broccoli and spread on top.  Spread cheese on top.  Bake until hot and cheese is melted.  Garnish with green onions.  Broil for 1 minute.

Roasted Potatoes With Creamed Peas

1 1/2 pounds cut up small red skimmed potaotes
2 tablespoons butter
1/2 cup minced onion
(Toss the potatoes with oil then roast for 20-25 minutes at 425°.)
1 teaspoon minced garlic
2 tablespoons flour
1/4 teaspoon mace or nutmeg
2 cups milk
1 cup frozen peas
2 tablespoon chopped fresh dill
1 tablespoon minced lemon zest
1 tablespoon lemon juice
Salt and cayenne pepper to taste

Heat butter in saucepan over medium-low.  Add onion and garlic, cook until onion is translucent, 5-7 minutes.  Whisk in flour and mace, cook 1-2 minutes whisking constantly.  Whisk in milk and increase heat to medium and cook until thickened, 3-4 minutes.  Add peas; cook 1 -2 minutes more.  Stir in dill, zest, and lemon juice.  Season with salt and cayenne and serve over roasted potatoes.

Potatoes Ole

3/4 cup chopped onion
3/4 cup each chopped green, red, and yellow bell pepper
2 pounds red potatoes, cooked, peeled, and cubed (1/4" cubes)
1 can (4 oz) chopped green chilies, drained
5 eggs, lightly beaten
1 cup evaporated milk
1 cup Monterrey Jack cheese
3/4 teaspoon salt
1/4 teaspoon pepper
Salsa and sour cream (optional)

In a large skillet, saute onion and peppers in butter until tender.  Add potatoes and chilies; toss to combine.  Transfer to a greased baking dish.  In a large bowl, whisk the eggs, milk, cheese, and salt and pepper; pour over potato mixture.  Bake, uncovered, at 400° for 35 to 40 minutes.  Serve with salsa and sour cream.


4 large potatoes
1 bunch green cilantro (or 1/2 cup dried)
5-8 garlic cloves, crushed
1 lemon, juiced
3 tablespoons olive oil
Dash of salt
Slice potatoes in small cubes.  Fry them in oil until the are golden and crispy.  Lightly salt.  Rinse the cilantro and discard the stems.  Chop the leaves very finely.  Lay on paper towel to drain.  In a deep frying pan, add the crushed garlic then saute it on medium heat in the olive oil for a couple of minutes.  You don't want it fully cooked.  Add a tiny pinch of salt, then add the cilantro and lemon juice, and saute for a minute or two.  Add potatoes, mix well, and saute for 3 -5 minutes.

Au Gratin Mashed Potatoes
This is a special dish for holidays and such.  Don't deviate from the ingredients or steps.

4 pounds Yukon Gold potatoes
3 cups whole milk
1 1/4 cups heavy cream
2 tablespoons Kosher salt
1 cup Parmesan cheese
2 tablespoons chives
Black pepper to taste

Thinly slice potatoes and place in a large pot with milk, cream, and salt (NO water AT ALL in this recipe).  Heat til it boils over medium-high.  Boil, stirring frequently til tender and nearly all liquid evaporates, about 30 minutes.  Mash.  Combine chives, black pepper, and Parmesan, and sprinkle over potatoes.  Boil 5 minutes.

Potatoes Puff

2 pounds potatoes, peeled and quartered
3 eggs, seperated
1 cup milk
3/4 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon white pepper
1 1/2 cups shredded Monterrey Jack cheese, divided

Place potatoes in a large saucepan and cover with water.  Bring to a boil.  Reduce heat; cover and cook for 15-20 minutes or until tender.  Drain and mash.  In a small bowl, whisk the egg yolks, milk, salt, basil, and pepper.  Gradually stir into mashed potatoes.  Fold in 1 cup cheese.  In a small bowl, beat egg whites on high speed until stiff peaks form; fold into potato mixture.  Spoon into a greased 1 1/2 quart baking dish.  Sprinkle with remaining cheese.  Bake, uncovered, at 350° for 40-45 minutes.


2 cups julienned yellow onions, carmelized
4 cups mashed potatoes
1 egg
1/2 cup finely chopped parsley
Salt and pepper to taste
1/2 cup vegetable oil
1 cup water
1 tablespoon white vinegar
1/2 teaspoon salt
4 cups flour
1/2 cup egg wash

In a bowl combine onions, potatoes, egg, and parsley.  Season with salt and pepper.  Set aside.  Preheat oven to 350°.  For the pastry: In a bowl combine the oil, water, vinegar, and salt.  Add the flour, 1 cup at a time and knead into a ball.  Shape into 4 balls and let rest covered with a cloth, about a half hour.  Roll each ball of dough out as thin a possible into a flat rectangle.  Let rest 15 minutes.  Using your hands, spread the dough out very thin.  Spread 1/4 of the filling onto 1/3 of the dough, leaving a 1" border.  Roll up jellyroll-style.  Cut into 4" squares and bake at 350° til golden brown turning after 10 minutes or so.

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