Red Mashed Potatoes

Red Potatoes with skins
Salt
Pepper
Parsley
Sour Cream
Butter

Boil water and salt. Once it's boiling, add quartered red potatoes with skins. Boil for about 10-15 mins until firm but soft. Put in bowl and mash. Add salt, pepper, parsley, sour cream and butter (melt garlic in butter before adding if you want garlic potatoes). Gradually add cream to get desired consistency. Don't add too much liquid or they will be gluey.

Fried Potato Cakes

Leftover mashed potatoes
3 tablespoons flour
1 small onion
1 egg, beaten
1/2 teaspoon garlic powder
Cheese, bacon (optional)
Salt, pepper to taste

1. Mix all ingredients together.
2. Pat out potato cakes and fry in hot oil or bacon fat until golden brown on both sides.

Garlic Baked Fries

8 garlic cloves, minced
6 tbsp extra virgin olive oil
3 russet potatoes (about 8oz each), each cut into 12 wedges
3 tbsp cornstarch/cornflour
1 1/2 tsp coarse sea salt
1 1/2 tsp freshly ground black pepper
½ tsp garlic powder
1/4 tsp cayenne pepper


Directions
1. Preheat oven to 225°C/475° F.
2. Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.
3. Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking dish, coating it well.
4. Add the potatoes to the bowl with the garlic mixture and toss to coat. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.
5. Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.
6. Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.
7. Serve with ketchup, mayo or sour cream.

Cauliflower "Mash" Potatoes

from Cook Yourself Thin

-1/2 large head cauliflower, broken into florets (about 8 cups)
-1/2 cup nonfat buttermilk
-1 pound Idaho potatoes, peeled, quartered lengthwise, and sliced 1/2 inch thick
-Salt
-1/2-3/4 cup low-fat milk
-Pepper
-1 Tbsp butter
-2 green onions, chopped

1. Place the cauliflower in a steamer basket, set over boiling water, cover, and steam 15 minutes.
2. Transfer to a food processor or blender, add the buttermilk and 1/4 cup of the milk, and puree until very smooth, about 2 minutes.
3. Meanwhile, place potatoes in a saucepan, add cold salted water to cover by about 2 inches, bring to a boil, reduce heat, and simmer until tender, about 15 minutes.
4. Drain, return to the saucepan, and heat over medium heat for 1 to 2 minutes to dry.
5. Mash with a potato masher or hand mixer.
6. Add the cauliflower puree, 1/4 cup milk, 1 teaspoon salt, and 1/4 teaspoon pepper.
7. Stir to blend, and heat over medium-low heat, adding more milk as needed for a creamy consistency.
8. Stir in the butter and the green onions.
9. Enjoy 2 vegetables in one dish!

Side note: You could add in garlic salt and eliminate the butter to reduce the fat.

Baked French Fries

1 med-large potato per person, sliced steak fry size
Canola oil (to coat potatoes)
Salt, Pepper to taste
Dried spices (I use a Mediterranean blend my local produce market sells. Onion/garlic powder/celery salt would all be good alternatives. Add some pepper flakes if you want a little heat.)

Heat oven to 450. Place potatoes on rimmed baking sheet. Drizzle with oil and add spices. Mix to coat. You want coated potatoes not drippy potatoes. Place in oven and cook for 30-45 minutes until they brown. You can flip them once during cooking, but they’re fine if you pop them in and forget about them. They may stick to the baking sheet, but I recommend avoiding aluminum foil for easy clean up.

Potato Soup

6-7 strips of bacon
½-1 onion, finely chopped
Margarine or Butter
4-6 potatoes, diced
1 box chicken broth
1 carton half & half
Salt & Pepper
Garlic & Onion Powder
Corn Starch

Cut bacon into small pieces and cook in the bottom of saucepan until cooked, but not crisp. Add onion. Sauté. Add diced potato and mix with onion and bacon mixture until almost soft. Add enough broth so mixture is just covered. Boil for 10-15 minutes. Add seasoning. Stir occasionally. Add carton of half & half and stir constantly so it doesn’t burn. Season as needed. Add corn starch to thicken if needed.

Crockpot Baked Potatoes

10-12 small baking potatoes
aluminum foil

1. Stab potatoes with fork.
2. Wrap each in foil.
3. Fill crock pot with potatoes.
4. Cover and cook on High 2 1/2- 4 hours.
5. Do not add water.
6. Cooking time depends on how big your potatoes are. It doesn't hurt to cook them for the 4 hours.

Zuppa Toscana

INGREDIENTS

Makes: 6-8 servings

• 1 lb ground Italian sausage
• 1½ tsp crushed red peppers
• 1 large diced white onion
• 4 Tbsp bacon pieces
• 2 tsp garlic puree
• 10 cups water & 5 cubes of chicken bouillon OR 10 cups chicken broth
• 1 cup heavy cream
• 1 lb sliced Russet potatoes, or about 3 large potatoes
• ¼ of a bunch of kale

1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.

2. In the same pan, sauté bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft.
3. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.

4. Add potatoes and cook until soft, about half an hour.
5. Add heavy cream and cook until thoroughly heated.
6. Stir in the sausage.
7. Add kale just before serving. Delicious!

Zuppa Toscana

Funeral Potatoes

Frozen hash browns
1 can cream of mushroom or chicken
1 cup sour cream
1/4 c melted butter
1 1/2 c grated cheddar cheese
Crushed corn flakes

Fill 13x9 dish 3/4 full with frozen hash browns. Put them in a mixing bowl. Add cream of mushroom/chicken, sour cream, melted butter, and cheese. Mix. Put in casserole dish. Add crushed corn flakes over the top. Cook at 350 for 25-30 minutes.