Potato Recipes

[Noel]

Praline Whipped Sweet Potatoes

5 large sweet potatoes (about 3-1/2 lb.)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 tsp. ground cinnamon, divided
2 cups POST SELECTS MAPLE PECAN CRUNCH Cereal
1/4 cup firmly packed brown sugar
2 Tbsp. butter, softened

PREHEAT oven to 400°F. Prick potatoes with fork, then microwave on HIGH 15 to 20 min. or until tender. Remove from oven; cool 5 min. Cut each potato lengthwise in half; carefully scoop potato flesh into medium bowl, reserving potato shells for later use. Mash potatoes until smooth. Add cream cheese and 1/2 tsp. of the cinnamon; mix until well blended. Spoon evenly into potato shells.
PLACE cereal in resealable plastic bag; gently crush with hands or a rolling pin. Mix with brown sugar, butter and remaining 1/2 tsp. cinnamon. Sprinkle evenly over potatoes.
BAKE 15 min. or until potatoes are heated through and streusel topping is golden brown.

Source: http://www.kraftfoods.com/main.aspx?...ecipe_id=65851

[Noel]

Sour Cream 'n Garlic Mashed Potatoes

2 cups water
1 cup milk
1 tsp. salt
1 tsp. garlic powder
2-2/3 cups instant potato flakes
1 cup BREAKSTONE'S or KNUDSEN Sour Cream

BRING water to boil in medium saucepan; remove from heat. Add milk, salt and garlic powder; stir.
ADD potato flakes and sour cream; mix well. Cook on medium heat until heated through.

Source: http://www.kraftfoods.com/main.aspx?...ecipe_id=56593

[Noel]

Steak and Potato Stir-Fry

1 lb. boneless beef sirloin steak, cut into thin strips
1 Tbsp. oil
2 cups cubed potatoes
2 cups sliced carrots
1/2 cup water
2 cups each: sliced mushrooms and onions
1/4 cup KRAFT Balsamic Vinaigrette Dressing

COOK and stir meat in oil in skillet on high heat 2 min. or until browned. Remove from skillet; set aside.
ADD potatoes, carrots and water to skillet. Bring to boil; cover. Reduce heat to low; simmer 20 min. or until vegetables are tender.
STIR in mushrooms, onions, dressing and meat; cook and stir on high heat 5 min. or until heated through.

Source: http://www.kraftfoods.com/main.aspx?...ecipe_id=69219

[Noel]

Sweet Potato Crisp

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (40 oz.) cut sweet potatoes, drained
3/4 cup firmly packed brown sugar, divided
1/4 tsp. ground cinnamon
1 cup chopped apples
2/3 cup chopped cranberries
1/2 cup flour
1/2 cup old-fashioned or quick-cooking oats, uncooked
1/3 cup cold butter or margarine
1/4 cup chopped PLANTERS Pecans

PREHEAT oven to 350°F. Beat cream cheese, sweet potatoes, 1/4 cup of the sugar and cinnamon with electric mixer on medium speed until well blended. Spoon into 1-1/2-quart casserole dish; top with apples and cranberries.
MIX flour, oats and remaining 1/2 cup sugar in medium bowl; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over fruit mixture.
BAKE 35 to 40 minutes or until heated through.

Source: http://www.kraftfoods.com/main.aspx?...ecipe_id=52838

[Noel]

Sweet Potato Latkes

1 lb. sweet potatoes, peeled
1/2 cup finely chopped green onions
2 eggs, lightly beaten
3 Tbsp. flour
1/4 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 cup vegetable oil
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

GRATE potatoes using large hole of box grater; place potatoes on center of large clean kitchen towel. Bring up ends of towel and twist together to form a pouch. Holding the pouch over sink, squeeze out excess moisture from potatoes. Place potatoes in large bowl. Add onions, eggs, flour, cinnamon, salt and pepper; mix well.
HEAT oil in medium nonstick skillet on medium-high heat. For each latke, carefully drop 1 tablespoonful of the potato mixture into skillet, cooking two to three latkes at a time. Immediately spread each mound into thin circle with back of spoon. Cook 3 to 4 min. on each side or until golden brown on both sides. Remove latkes from skillet; drain on paper towels. Repeat with the remaining potato mixture.
SERVE each latke topped with 1 tsp. of the sour cream.

Source: http://www.kraftfoods.com/main.aspx?...ecipe_id=90829

[Noel]

Sweet Potato Pie

45 NILLA Wafers
1/4 cup plus 1 Tbsp. butter or margarine, divided
2 Tbsp. sugar
1 can (40 oz.) sweet potatoes, drained
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1/4 cup dark corn syrup
2 eggs
1 tsp. pumpkin pie spice
1 tsp. vanilla
1 cup JET-PUFFED Miniature Marshmallows

PREHEAT oven to 325°F. Finely crush 35 of the wafers; place in medium bowl. Melt 1/4 cup of the butter. Add to wafer crumbs along with 2 Tbsp. sugar; mix well. Press firmly onto bottom and up side of 9-inch pie plate. Melt remaining 1 Tbsp. butter. Coarsely crush remaining 10 wafers; place in small bowl. Add melted butter; mix well. Set aside for later use.
PLACE sweet potatoes, cream cheese, 1/4 cup sugar, the corn syrup, eggs, spice and vanilla in medium bowl. Beat with electric mixer on medium speed until mixture is well blended. Pour into crust.
BAKE 1 hour to 1 hour 5 min. or until knife inserted in center comes out clean, topping with the wafer mixture and marshmallows after 55 min. Cool completely on wire rack. Refrigerate until ready to serve. Store leftover pie in the refrigerator.

Source: http://www.kraftfoods.com/main.aspx?...ecipe_id=75920

[Noel]

Sweet Potato Salad

2 cups cubed peeled sweet potatoes, cooked
2 cups cubed peeled new potatoes, cooked
1/2 cup chopped celery
1/2 cup chopped green onions
1/2 cup chopped OSCAR MAYER Ham, any variety
1/2 cup MIRACLE WHIP or MIRACLE WHIP Light Dressing
3 Tbsp. GREY POUPON Country Dijon Mustard

COMBINE potatoes, celery, onions and ham in large bowl.
ADD dressing and mustard; mix lightly. Cover.
REFRIGERATE several hours or until chilled.

Source: http://www.kraftfoods.com/main.aspx?...ecipe_id=60593

[Noel]

Sweet Potato Streusel

2 lb. sweet potatoes, peeled, cooked and mashed
6 Tbsp. butter or margarine, melted, divided
1/4 cup orange juice
1/2 tsp. salt
10 NABISCO Ginger Snaps, finely crushed
1/2 cup PLANTERS Chopped Pecans, toasted
3 Tbsp. brown sugar

PREHEAT oven to 350°F. Mix potatoes, half of the melted butter, the orange juice and salt until well blended. Spoon into 2-qt. casserole dish.
MIX remaining melted butter, the cookie crumbs, pecans and sugar until well blended; sprinkle evenly over potato mixture.
BAKE 30 min. or until potato mixture is heated through and topping is golden brown.

Source: http://www.kraftfoods.com/main.aspx?...ecipe_id=66262

[Noel]

Un-fried French Fries

1-1/2 lb. baking potatoes (about 3 medium potatoes)
1/4 cup KRAFT LIGHT DONE RIGHT! House Italian Reduced Fat Dressing
1/4 cup KRAFT Reduced Fat Parmesan Style Grated Topping

PREHEAT oven to 425°F. Wash potatoes; pat dry with paper towels. Cut into 1/4-inch thick strips; transfer to large bowl. Add dressing and grated topping; toss well.
ARRANGE potatoes in single layer on 2 large baking sheets sprayed with cooking spray. Spray potatoes with cooking spray.
BAKE 12 min. Turn potatoes over with large spatula. Continue baking 10 to 12 min. or until golden brown and crisp.

Source: http://www.kraftfoods.com/main.aspx?...ecipe_id=74520

[Noel]

VELVEETA LIGHT Classic Potatoes Au Gratin

5 cups thinly sliced potatoes (5 to 6 medium)
1/2 lb. (8 oz.) VELVEETA LIGHT Reduced Fat Pasteurized Prepared Cheese Product, cut up
1/2 cup chopped onions
1/4 cup milk
1 tsp. dry mustard
1/4 tsp. pepper

PREHEAT oven to 350°F. Cook potatoes in boiling water in large saucepan 8 to 10 min. or until fork-tender; drain.
TOSS potatoes with remaining ingredients in 2-qt. baking dish; cover.
BAKE 22 to 25 min. or until potatoes are tender. Stir gently before serving.

Source: http://www.kraftfoods.com/main.aspx?...ecipe_id=50890

[Kitchen Witch]

EASY CHEESY SCALLOPED POTATOES

Preheat oven to 350* F.

Cook, in boiling water:
3 large or 9 small potatoes - peel and cut into 1 - 1 ½-inch chunks; place in large bowl

In saucepan, heat:
1/4 cup butter
1 can (10 3.4 oz.) cream of chicken soup

Remove from heat; add to potatoes; toss lightly to coat.

Add:
1 pint sour cream
1/2 cup chopped green onion
1 1/2 cups grated Cheddar cheese

Transfer to casserole dish; bake in preheated oven 45 to 60 minutes.

[Kitchen Witch]

Beer-Batter Potato Wedges



4 medium baking potatoes
Vegetable oil
1 cup all- purpose flour
1 egg, beaten
1/4 cup milk
1 tablespoon vegetable oil
3/4 teaspoon salt
1/2 cup beer
Additional vegetable oil
Commercial sour cream

Wash potatoes, and rub with oil. Bake at 400 for 1 hour or until done. Combine next 5 ingredients, beating well. Stir in beer. Set aside. Cut potatoes lengthwise into 4 wedges. Dip wedges in batter, and deep fry in hot oil 375 until golden brown. Drain on paper towels. Serve with sour cream, if desired.

Yield 6 to 8

[Southern Belle 2067]

GOLDEN POTATO SURPRISE

4 to 5 medium yukon gold potatoes peeled and diced
2 Tbls. butter
2 vidalia onions, chopped
2 Tbls. all-purpose flour
1/2 tsp. dried thyme
1/2 tsp. sea salt
1/2 tsp. fresh ground black pepper
1 cup half and half cream
1 tsp. stone ground mustard
1/2 cup Hellman,s mayonnaise
4 slices bacon, cooked and crumbled
grated cheese of your choice (optional)

Cook potatoes in boiling salted water until tender; drain and set aside. In a saucepan, melt butter. Sauté onions until soft; stir in flour, thyme, salt and pepper. Gradually add cream, stirring constantly until sauce thickens. Remove from heat; let cool slightly. Add mustard and mayonnaise; stir until well-mixed and smooth. Place potatoes in a 1 -1/2-quart casserole bowl; cover with sauce. Bake at 350* for 30 minutes. Before serving sprinkle with crumbled bacon and cheese if so desired. Yields 4-6 servings.

This is very good and tasty, eat with sandwiches of your choice.

[Southern Belle 2067]

POTATOES IN THE STYLE OF THE FRENCH ALPS

6 medium red potatoes (about 2-1/2 pounds), pared, thinly sliced
2 teaspoons sea salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground nutmeg
2 cups Swiss Gruyère cheese, shredded
2 Tablespoons butter
3/4 cups beef broth, boiling

Place potatoes in 4 layers in buttered two quart shallow baking pan, sprinkling each layer with 1/4 of the salt, pepper, nutmeg, and cheese. Dot with butter. pour boiling broth over potatoes. Bake at 350*-375* until potatoes are tender. Top is brown and broth is absorbed, about 1 hour.

My neighbor gave me this recipe when we lived in Texas, I like some grated onion in mine and crushed garlic(2 cloves). It will make it very tasty but it is fine just the way the recipe reads.