5 More Potato Recipes

ALFREDO-TOPPED BAKED POTATOES

Bake potatoes; cut a deep “X” in each. Top with fried mushrooms, scallions, frozen peas and red peppers or roasted red peppers, Alfredo sauce.

CAULIFLOWER-POTATO MASH

1 bag (1 oz.) cauliflower florets
1 med. potato, cut in 1 ½-inch chunks
¼ c. milk
2 t. butter
Salt and pepper

Bring potato and cauliflower to boil; cover and boil 8 to 10 minutes until tender. Drain; return to pot. Add remaining ingredients; mash. Serve hot.

MASHED POTATOES
SERVES 12

3 lb. Potatoes, peeled
1 t. salt
½ c. milk
1/3 c. chopped green onion
1 pkg. (8 oz.) cream cheese
¼ c. butter
½ c. sour cream
2 eggs, beaten

Preheat oven to 350* F. Grease a 2-qt. casserole. Bring potatoes and salt to a boil; reduce heat and simmer, uncovered until tender; drain. Add milk; beat until smooth. Add onions. Beat cream cheese, butter and sour cream until creamy. Add eggs; beat until well blended. Fold into potatoes. Spoon into casserole and bake 45 minutes or until golden and knife inserted in center comes out clean.

HERBED POTATOES
MAKE 6 TO 8 SERVINGS

½ t. salt
½ t. basil
½ t. thyme
½ t. pepper
5 T. butter, melted
2 lb. potatoes, peeled, thinly sliced (red or white)
6 T. finely chopped onions

Preheat oven to 425* F. In small bowl combine seasonings. In large cast iron skillet, spread 2 T. melted butter. Top with 1/3 of potatoes, 1/3 of herb mixture, 4 t. melted butter and 1/3 of onion. Repeat layers 2 more times. Cover tightly with foil. Bake for 25 minutes or until potatoes are tender.

ITALIAN POTATOES

14 or 15 large red potatoes (about 5 pounds)
Salt and pepper
1/2 c. chopped fresh parsley leaves
1/2 c. chopped green onions
3 large cloves garlic, thinly sliced
1 heaping t. salt
1/2 t. dry mustard
1 scant T. sugar
1 T. Worcestershire sauce
1 c. olive oil
1/2 c. tarragon vinegar

Place potatoes in large pot and cover with water. Bring to boil, generously salt the water, and boil until tender, approximately 30 to 40 minutes. Drain and let stand until cool enough to handle. Peel potatoes, if desired, and cut into 1-inch chunks. Place cut potatoes in large bowl. Sprinkle parsley and green onions over potatoes. Make the sauce by mixing remaining ingredients in another bowl; then pour sauce over the potatoes. Stir well. Let stand all day, or at least for 4 hours, stirring every hour. Do not refrigerate. Serve at room temperature.