Potato Recipes

Todays topic is courtesy of Aline who says “I get tired of the same ole potato but can’t find any good potato recipes that my family will like”. Lets see that creative side. The funny thing i have to search really hard for a recipe. I HATE potatoes, and all potatoe products. I never eat them, so i dont cook them. Me a ukraneine and Polish back ground and i hate them.

Serves 2 to 3
Yukon Gold potatoes are preferred for their flavor and texture, but russets work well too. If you need to double this recipe, instead of crowding the skillet, cook two batches of home fries separately. While you make the second batch, the first can be kept hot and crisp by spreading the home fries on a cookie sheet and placing them in a 300-degree oven.

2 1/2 tablespoons corn or peanut oil
1 medium onion, chopped medium
1 small green or red bell pepper, seeded and chopped into 1/4-inch pieces
1 pound (2 medium) Yukon Gold or all-purpose potatoes, cut into 1/2-inch cubes
1 1/4 teaspoons salt
1 1/2 tablespoons unsalted butter
1 teaspoon paprika
1 teaspoon ground cumin
Ground black pepper

  1. Heat 1 tablespoon oil in 12-inch heavy-bottomed skillet over medium-high heat until hot but not smoking. Add onion and pepper and sauté, stirring frequently, until browned, 8 to 10 minutes. Transfer onions to small bowl and set aside.

  2. Meanwhile, place potatoes in large saucepan, cover with 1/2 inch water, add 1 teaspoon salt and bring to boil over high heat. As soon as water begins to boil, about 6 minutes, drain potatoes thoroughly in colander.

  3. Heat butter and remaining 1 1/2 tablespoons oil in now-empty skillet over medium-high heat until butter foams. Add potatoes and shake skillet to evenly distribute potatoes in single layer; make sure that one side of each piece is touching surface of skillet. Cook without stirring until potatoes are golden brown on bottom, about 5 minutes, then carefully turn potatoes with wooden spatula. Spread potatoes in single layer in skillet again and repeat process until potatoes are tender and browned on most sides, turning three to four times, 10 to 15 minutes longer. Add onions, paprika, cumin, remaining 1/4 teaspoon salt and pepper to taste; stir to blend and serve immediately.

Baked potato salad

Butter as needed
8 small to medium potatoes, cooked, peeled and diced
1 pound Velveeta, diced
1 cup mayonnaise
3 strips cooked bacon, drained well on paper towels and crumbled
½ cup chopped onion, or to taste
4 teaspoons instant chicken bouillon granules
3 hard-boiled eggs, diced

Spread a thin layer of butter inside a 9-by-13-inch baking dish. In a large bowl, mix together potatoes, Velveeta, mayonnaise, bacon, onion, chicken bouillon and hard-boiled eggs. Place in baking dish. Cover tightly with foil and refrigerate overnight.

Heat oven to 325 degrees. Bake 75 minutes, or until done. Can be served warm or cold.

Serves 8 to 12. 8

BetK :smiley:

Lemon Parsley Potatoes
These red potatoes are seasoned with a blend of lemon, garlic and parsley–a perfect accompaniment for any main dish. They pair especially well with grilled meats and chicken.

Prep Time: 10 minutes
Cooking Time: 15 minutes
Serves 4

2 pounds small red-skinned or new potatoes
1½ teaspoons salt, divided
2 tablespoons butter or margarine, cut into pieces
⁄3 cup finely chopped flat-leaf parsley
1 teaspoon grated lemon zest
1 clove garlic, minced
⅛ teaspoon black pepper

  1. Using a vegetable peeler, cut a strip of peel from around middle of each potato.
  2. Place potatoes in a large pot. Add cold water to cover and 1 teaspoon salt. Bring to a simmer over medium heat; cook potatoes until tender when pierced with a knife, about 15 minutes. Drain in a colander, then return the potatoes to the pot.
  3. Add butter, parsley, lemon zest, garlic, pepper and remaining salt to the potatoes. Toss gently until they are coated with the parsley mixture. Serve immediately.

Mashed Potatoes and Root Vegetables
Makes: About 5 Cups
Total Time: 30 Minutes

• 2 lb. Yukon gold or russet potatoes, peeled, cubed
• 1 cup sweet potato (yellow variety), peeled, diced
• 1/2 cup rutabaga, peeled, diced
• 1/2 cup turnip, peeled, diced
• 1/4 cup heavy cream
• 1/4 cup milk
• 1 T. unsalted butter
• Pinch ground nutmeg
• Pinch ground white pepper
• 1 T. kosher salt
• Cold water to cover

  1. Prepare vegetables, cutting potatoes into chunks, and dicing sweet potato, rutabaga, and turnip.
  2. Warm cream, milk, butter, nutmeg, and pepper in a small saucepan over low heat.
  3. Cook vegetables in a large pot with salt and enough cold water to cover by 1/2". Cover pot and bring to a boil over high heat. Reduce heat and simmer until vegetables are soft, but not falling apart, about 10-12 minutes.
  4. Drain vegetables then return them to the pot. To evaporate any excess water, increase heat to high and cook vegetables briefly, just until they begin to stick slightly, 1-2 minutes. Stir them constantly to prevent scorching.
  5. Mash vegetables using a potato ricer, electric mixer, food mill, or by hand with a masher. Once mashed, gradually stir in the warm milk mixture until desired consistency is reached.
  6. Taste for seasoning and serve hot.

Potato-Horseradish Latkes

4 medium potatoes (about 1⅓ pounds)
1½ cups finely shredded horseradish root (about 2½ ounces)
2 large beaten eggs
2 cloves garlic, finely minced
½ teaspoon salt
2 tablespoons cooking oil
Dairy sour cream (optional)

  1. Peel and finely shred potatoes. In a large mixing bowl combine potatoes with horseradish. Stir in eggs, garlic, and salt. Using ⅓ cup mixture for each latke, press mixture into patties about the size of the palm of your hand, squeezing out excess liquid.
  2. In a large skillet heat oil over medium-high heat. Carefully slide patties into hot oil. Cook over medium-high heat about 2 minutes or until latkes are golden brown, turning once. Repeat with remaining batter. Add additional oil during cooking, as needed.
  3. If necessary, reduce heat to medium to prevent over browning. Drain on paper towels and keep warm. Serve with sour cream, if desired.
    Makes about 10 latkes.

Grilled Potatoes #1 (with a little precooking)
By par-cooking your potatoes before they go on the grill, they’ll have a soft, almost cakey texture on the inside when they’re done, but they’ll still have that terrific grilled flavor. However you choose to season the potatoes, be sure to include some kind of fat and salt.
Serves four as a side dish.

• 1 lb. potatoes
• Your choice of seasonings (see Seasoning potatoes for the grill)

  1. Wash and cut the potatoes. I like to cut red- and yellow-skinned potatoes into 3/8-inch slices, as they par-cook a little more evenly, but wedges or quarters certainly work too. For Idaho “fries,” cut small Idahoes into six wedges, lengthwise.
  2. Cover the potatoes with cold water and 1 Tbs. salt per pound of potatoes in a saucepan. Bring to a boil, lower to a gentle simmer (you don’t want them to break up), and cook until they’re almost but not quite fully cooked, 4 to 6 min. The potatoes will still be a little hard in the center, but the outer edges will look opaque.
  3. Drain in a large colander and rinse with cold water until they’re cool; handle them gently. Spread them out on clean dishtowels and let them sit at room temperature (for up to an hour) until you’re ready to grill them.
  4. Light a charcoal grill and allow the fire to reach a medium-hot temperature (the top of the coals should be 5 to 6 inches from the grill grate, and you’ll be able to hold your hand over the fire for no more than 3 to 4 seconds when it’s medium hot). Alternatively, heat the entire surface of a gas grill until it reaches medium hot.
  5. Toss the potato pieces with the desired seasoning, making sure that all the pieces are coated well.
  6. Put the potatoes, cut side down, on the grill grate in one layer, directly over the coals. Cook for 3 to 6 min. or just until deep golden brown and crisp.
  7. With tongs, turn the pieces over (to the other side, if you’re using slices, to the other cut side if you’re using wedges, and to the skin side if you’re using halves). Cook until that side is deep golden brown and crisp, another 3 to 6 min. Remove and serve immediately.

Grilled Potatoes #2 (no precooking)
Potatoes cooked entirely on the grill are slightly drier but firmer than those that are par-cooked first. They’ll also be a bit crisper, though all grilled potatoes lose crispness as they cool.

Serves four as a side dish.

• 1 lb. potatoes
• Your choice of seasonings (see Seasoning potatoes for the grill)

  1. Light a charcoal grill. When the coals are hot, bank them to one side of the grill so that you have a hotter side and a cooler side. (The coals should be 5 to 6 inches from the grate on the hotter side.) On a gas grill, heat one side to medium high or high and the other side to low.
  2. Cut the potatoes into three-sided wedges (quarter small red potatoes, cut baby potatoes in half, and cut Idahoes into lengthwise “fries.”) Season and coat the potatoes well and put them on the grate, cut side down, directly over the hottest part of the fire. Partially cover the grill, making sure the bottom vents are open (if using a charcoal grill).
  3. Cook the potatoes until deep reddish-golden brown, 4 to 6 min., and turn them over onto their other cut side. Partially cover and grill until nicely colored, another 4 to 6 min. Move the potatoes to the cooler side of the grill, flipping them so they’re skin side down. Partially cover and grill until tender when pierced with a sharp knife, about another 6 min.

Grilled Potatoes #3 (in a foil package)
These potatoes have a very moist texture, and they pick up an intense aroma and flavor from the vegetables you cook with them. I usually include onions and garlic, but you can use whatever you like. For one foil package, use 10 to 12 oz. potatoes and about 8 oz. of other ingredients. To cook more, assemble more packages rather than making a bigger package.

Serves two to three as a side dish.

• 10 oz. red potatoes, cut into 1-inch chunks
• Seasonings and other ingredients (see Seasoning potatoes for the grill)

  1. Light a charcoal or gas fire. Combine all the ingredients in a bowl and mix well.
  2. Meanwhile, measure out three 20-inch-long sheets of 12-inch-wide foil and overlap two of them in a cross pattern. Mound the potato mixture in the middle of the cross and spread it out into a square that’s about 1-1/2 inches deep all around. Fold the ends of the foil in and wrap the package tightly. Wrap the third piece of foil around the package to seal.
  3. When the grill is medium hot, put the package on the grate directly over the hottest part. Cover the grill, making sure that the top and bottom vents are open (if using a charcoal grill). Cook for 20 min.
  4. Using tongs, turn the package over and cook for another 20 min. If your fire is very hot, shorten the cooking times by a couple of minutes on both sides. If it’s cooler, lengthen the total cooking time to 45 to 50 min.
  5. Open the package carefully with tongs; the steam will be very hot. The potatoes are done when they feel tender when pierced and some are deep brown and charred.
  6. Kept wrapped, they’ll stay warm off the grill for 15 to 20 min.

Seasoning potatoes for the grill

Use the seasoning mixes below to flavor 1 pound of potatoes before they go on the grill (12 to 14 baby potatoes, 6 medium red- or yellow-skinned potatoes, 2 large red- or yellow-skinned potatoes, or 2 small Idahoes make a pound). Cut baby potatoes in half, others into 3/8-inch slices or wedges or quarters. If par-cooking potatoes, season them after simmering and cooling but before they go on the grill.

General seasonings

Extra-virgin olive oil &fresh herbs:
Toss the potatoes with enough olive oil to coat well (2 to 3 Tbs.) and season with coarse salt, freshly ground pepper or a few hot red pepper flakes, and 2 to 3 tsp. chopped hardy herbs, such as rosemary, thyme, or sage.

Mustard, mayonnaise, & herbs:
Combine 1/4 cup mayonnaise with 2 Tbs. Dijon mustard and 2 tsp. chopped fresh rosemary. Coat the potatoes with this mixture and season with salt and pepper.

Mustard & olive oil:
Combine 3 Tbs. olive oil with 1-1/2 Tbs. savory mustard and toss together with potatoes. Or replace the mustard with 1 Tbs. black olive tapenade or sun-dried-tomato pesto. Season well with salt and pepper.

Spicy “dipping” oil:
Dip small potato halves or wedges in hot chile oil (use about 1/4 cup) and then into a combination of fine sea salt and sugar (about 1-1/2 tsp. each).

Dry spice rub:
Coat the potatoes well with 2 to 3 Tbs. olive oil and then sprinkle your favorite dried spice rub over all the cut edges. Be sure to include a lot of salt in the spice rub. A good rub recipe: combine about 1/2 tsp. each of ground cumin, coriander, paprika, chili powder, allspice, freshly ground black pepper, and dried thyme with about 1-1/2 tsp. salt and a little sugar, if you like.

Seasonings and ingredients for foil-wrapped potatoes:

Combine 10 oz. potatoes with 4 oz. cremini or baby bella mushrooms (quartered), 1 small onion cut into chunks, 8 large cloves garlic (quartered), 1 Tbs. chopped fresh rosemary, 1-1/2 tsp. salt, 1/4 tsp. red pepper flakes, and 1/4 cup olive oil. For variations, include cooked bacon or diced ham, replace the garlic with shallots, or use sage instead of rosemary. Add lemon slices, too.

Skewered New Potatoes and Onions
Serves 6 as an accompaniment

If you cannot find tiny pearl (pickling) onions, peel a white or red (Spanish) onion and cut it into wedges. Do not cook the onion wedges before threading them onto skewers. To use wooden skewers, first soak them in water for 30 minutes.

For Vegetables:
• 2 lb whole tiny new red potatoes
• 6 oz unpeeled pearl (pickling) onions

For Marinade:
• 2 fl oz ml olive oil
• 2 tablespoons lime or lemon juice
• 1 tablespoon finely chopped fresh dill or 1 teaspoon dried dillweed
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper


  1. Cut any large potatoes in half. In a large saucepan cook potatoes in a small amount of boiling salted water for 10 minutes; drain.
  2. Cook onions in boiling salted water for 5 minutes; drain and rinse in cool water. Trim off stem end of each onion; pop off skins with fingers.
  3. Thread potatoes and onions alternately on six 12-inch skewers. Place in a shallow nonaluminium baking dish.


  1. In a screw-top jar combine olive oil, lime or lemon juice, dill or dillweed, garlic, salt, and pepper. Cover and shake till combined.
  2. Pour marinade over vegetable skewers; let stand at room temperature for 1-2 hours, turning occasionally.
  3. Remove skewers from dish, reserving marinade. Cook skewered vegetables on an uncovered barbecue directly over medium-hot coals for 10-15 minutes, or 'til tender. To serve, remove vegetables from skewers. Toss with remaining marinade

Sage and Onion Mashed Potatoes
Preparation time: 20 minutes
Cooking time: 40 minutes
Ready in: 1 hour

• 6 medium baking potatoes, peeled and cut into eighths
• 2 medium onions
• 1/2 cup water
• 6 Tbs olive oil or cooking oil
• 2 tsp snipped fresh sage or 1 teaspoon ground sage
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 cup buttermilk, dairy sour cream, plain yogurt, or milk

  1. In a greased 3-quart casserole, combine potatoes and onions.
  2. In a 2-cup measure combine water, oil, sage, salt, and pepper; drizzle over potatoes and onions.
  3. Bake, uncovered, in a 450º F. oven for 40 to 50 minutes or until the vegetables are tender, stirring twice.
  4. Transfer to a medium mixing bowl. Mash with a potato masher or beat with an electric mixer on low speed. Gradually beat in enough buttermilk, yogurt, sour cream, or milk to make light and fluffy.

Makes 10 side-dish servings.

St. Patrick’s Day Casserole
Enjoy some hearty Irish fare with this delicious casserole. Serve it alongside corned beef and soda bread and you’ll be all set to celebrate St. Patrick’s Day!

Prep Time: 42 minutes
Baking Time: 45 minutes
Serves 5 or 6

• 3 medium potatoes (about 1 pound), scrubbed
• 8 ounces bacon, chopped
• ½ cup sliced onion
• 2 tablespoons all-purpose flour
• ½ teaspoon dried thyme
• ½ teaspoon salt
• 1 (12-ounce) can beer or nonalcoholic beer
• 1/2 cup milk
• 6 cups shredded green cabbage (about 1½ pounds)
• 1 cup shredded Swiss cheese (about 4 ounces)

  1. Combine potatoes with enough water to cover potatoes by 1 inch in a medium saucepan. Cook over low heat until tender, about 30 minutes; drain. Cut potatoes into ½-inch slices.
  2. Fry chopped bacon in a large skillet until browned and crisp. Remove fried bacon to a small bowl using a slotted spoon, reserving 2 tablespoons pan drippings.
  3. Preheat oven to 375º F. Spray a 3-quart round or oval baking dish with nonstick cooking spray.
  4. Sauté onion in the reserved pan drippings in the skillet until tender. Stir in flour, thyme and salt. Add beer and milk and mix well. Cook over low heat, stirring continually, until sauce has thickened.
  5. Layer cabbage, potatoes, bacon, Swiss cheese and beer sauce one-half at a time in prepared baking dish. Bake, covered, for 30 minutes; remove cover. Bake until cabbage is tender, about 15 minutes.

Grilled Potato Planks with Classic Guacamole
Serves: 4

• 3 tablespoons olive oil
• 1 clove garlic, minced
• 2 teaspoons finely chopped fresh rosemary leaves
• 1/2 teaspoon salt
• 1-1/2 pounds (about 3 large) unpeeled baking potatoes, cut into ½ -inch thick slices
• Chunky Guacamole (Recipe follows)

  1. Preheat Grill.
  2. Combine oil, rosemary and salt in a dish. Add potato slices and turn until well coated.
  3. Grill potatoes from 8 minutes or until soft. Turn and continue to grill 10 minutes longer or until cooked through.
  4. Remove from grill and serve with your favorite grilled meals and Chunky Guacamole.

Chunky Guacamole

Makes 2 ½ to 3 cups
To minimize the risk of discoloration, prepare the minced ingredients first so they are ready to mix with the avocados as soon as they are cut. Ripe avocados are essential here. To test for ripeness, try to flick the small stem off the end of the avocado. If it comes off easily and you can see green underneath it, the avocado is ripe. If it does not come off or if you see brown underneath after prying it off, the avocado is not ripe. If you like, garnish the guacamole with diced tomatoes and chopped cilantro just before serving.

3 medium, ripe avocados (preferably pebbly-skinned Hass)
2 tablespoons minced onion
1 medium clove garlic, minced
1 small jalapeño chile, stemmed, seeded, and minced
¼ cup minced fresh cilantro leaves
½ teaspoon ground cumin (optional)
2 tablespoons lime juice

  1. Halve one avocado, remove pit, and scoop flesh into medium bowl. Mash flesh lightly with onion, garlic, chile, cilantro, ¼ teaspoon salt, and cumin (if using) with tines of fork until just combined.
  2. Halve, pit, and cube remaining two avocados, following illustrations at right. Add cubes to bowl with mashed avocado mixture.
  3. Sprinkle lime juice over diced avocado and mix entire contents of bowl lightly with fork until combined but still chunky. Adjust seasonings with salt, if necessary, and serve. (Guacamole can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to 1 day. Return guacamole to room temperature, removing plastic wrap at last moment, before serving.)

Spicy Beef-Topped Potatoes

Servings: 4
Preparation time: 5 minutes
Cooking time: 18 minutes
Ready in: 23 minutes

1 lb ground beef
2 large baking potatoes
1/2 cup chopped onion
12 ounces picante sauce
1/2 tsp salt
2 (1 oz.) slices cheddar cheese, cut diagonally into quarters
1 green onion, sliced

Scrub potatoes; prick each with fork in several places. Microwave
at high 8 to 10 minutes or until tender, rotating 1/4 turn after 4
minutes. Let stand while preparing topping.

Combine ground beef and chopped onion; arrange in a ring in
microwave-safe sieve or small colander. Place sieve in
microwave-safe bowl; microwave at high 3 minutes. Stir to break up
beef. Continue cooking at high 3 minutes; stir. Pour off drippings.

Place beef in same bowl.

Add picante sauce, stirring to combine. Microwave at high 1 to 2
minutes or until heated through.

Cut potatoes in half lengthwise; break up and fluff pulp with fork.
Sprinkle with salt.

Spoon an equal amount of beef mixture over each potato half. Top
each with an equal amount of cheese; tent loosely with foil and let
stand 1 minute. Garnish with sliced green onion.

B-man :smiley:

Au Gratin Potatoes

6 medium Potatoes (about 2 pounds)
1/4 c Margarine or butter
1 medium Onion, chopped (about 1/2 cup)
1 T All-purpose flour
1 tsp Salt
1/4 tsp Pepper
2 c milk
2 c Shredded natural sharp Cheddar cheese (8 ounces)
¼ c Fine dry bread crumbs

Heat oven to 375 degrees. Prepare potatoes as directed. Cut into enough thin slices to measure about 4 cups. Heat margarine in 2-quart saucepan over medium heat. Cook onion in margarine about 2 minutes, stirring occasionally. Stir in flour, salt and pepper.

Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and 1-1/2 cups of the cheese. Heat to boiling, stirring constantly. Boil and stir 1 minute. Spread potatoes in ungreased 1-1/2-quart casserole. Pour cheese sauce over potatoes. Bake uncovered 1 hour. Mix remaining cheese and the bread crumbs. Sprinkle over potatoes; sprinkle with paprika. Bake 15 to 20 minutes longer or until top is brown and bubbly

B-man :smiley:

Bacon Scallion Mashed Potatoes Recipe

Yield: 4 servings

2 pounds potatoes, peeled and cut into 1-inch cubes
4 cloves garlic, peeled
5 strips bacon, cut into 1/2-inch pieces
1 cup thinly sliced scallions
1/2 cup low-fat milk, warmed
1/2 cup low-fat sour cream
1 tsp salt
1/4 tsp black pepper

In a large pot, cover potatoes and garlic with lightly salted water. Boil until potatoes are fork tender. Fry bacon in skillet until crisp; drain on paper towels. Pour out all but 1 teaspoon bacon grease from pan. Add scallions to grease, saute until soft, but not brown. Add bacon.

Drain potatoes and return to pot. Mash potatoes with milk, sour cream, salt, and pepper. Stir in bacon and scallions. Reheat, if necessary, before serving.

B-man :smiley:

Roasted Garlic Potatoes

2 lbs. yellow potatoes washed and quartered
2 - 3 garlic cloves minced
1/2 cup olive oil
3 Tbsp. lemon juice
2 tsp. oregano
Salt and pepper to taste
Nonstick cooking spray

Spray large baking pan with cooking spray. Place potatoes in pan. Combine remaining ingredients and pour over potatoes. Bake for 45 minutes or until tender and brown.

B-man :smiley:



  • 4 small baking potatoes
  • 2 shallots, thinly sliced
  • 4 portobello mushroom caps, sliced
  • 2/3 cup sliced baby carrot (or chopped carrot)
  • 1/4 cup chopped celery
  • 1 tablespoon chopped fresh marjoram (or 1/2 teaspoon dried)
  • 1 clove garlic, minced
  • 1/2 cup prepared fat-free beef gravy
  • 2 tablespoons red wine or water
  • 4 ounces sliced cooked deli roast beef, cut into strips (about 1 cup)
  • 1/3 cup fat-free sour cream (optional)


Microwave or bake potatoes until tender.

Meanwhile, spray medium nonstick skillet with nonstick
cooking spray. Heat over medium heat. Add shallots,
mushrooms, carrots, celery, marjoram, and garlic.

Add 2 tablespoons water, and cook, covered,
5-7 minutes or until carrots and mushrooms are tender.

Stir in gravy, wine or water, and beef. Cook until thoroughly
heated. If desired, stir in 1/3 cup fat-free sour cream, heat
thoroughly. Serve over split baked potatoes.

B-man :smiley:

Creamy Bacon/ Mushroom Mashed Potatoes

2 pounds (about 6 medium) potatoes, peeled and cut into 1-inch chunks
1 cup evaporated milk
4 tbsp (1/2 stick) butter
1 tbsp (1/8 stick) butter
1/4 cup chopped green onions
1/4 cup bacon, cooked and crumbled
1 clove garlic
8 ounces minced mushrooms

Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender. Drain.

In saucepan, melt 1 tablespoon butter in saucepan; add 1 clove minced garlic and 8 ounces minced mushrooms. Cook over medium heat for 4 to 5 minutes or until liquid has evaporated.

Add drained potatoes to saucepan with mushrooms. Add evaporated milk, butter, and bacon crumbs. Beat with hand-held mixer until smooth and thoroughly mixed with mushrooms. Season with salt and pepper.

Transfer to serving dish. Sprinkle with chopped green onions.

B-man :smiley:

Creamy Bacon/ Mushroom Mashed Potatoes

2 pounds (about 6 medium) potatoes, peeled and cut into 1-inch chunks
1 cup evaporated milk
4 tbsp (1/2 stick) butter
1 tbsp (1/8 stick) butter
1/4 cup chopped green onions
1/4 cup bacon, cooked and crumbled
1 clove garlic
8 ounces minced mushrooms

Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender. Drain.

In saucepan, melt 1 tablespoon butter in saucepan; add 1 clove minced garlic and 8 ounces minced mushrooms. Cook over medium heat for 4 to 5 minutes or until liquid has evaporated.

Add drained potatoes to saucepan with mushrooms. Add evaporated milk, butter, and bacon crumbs. Beat with hand-held mixer until smooth and thoroughly mixed with mushrooms. Season with salt and pepper.

Transfer to serving dish. Sprinkle with chopped green onions.

B-man :smiley:

Balsamic-roasted Baby Potatoes & Carrots
The wonderful flavour infusion of garlic, thyme & balsamic vinegar in your basic veggies!
3 lbs baby red potatoes or white potatoes, halved (or both)
1 lb peeled baby-cut carrots (or 4 medium cut diagonally in chunks)
1 onion, thinly sliced
8 cloves garlic, peeled & smashed
1/3 cup balsamic vinegar
1/4 cup butter, melted
8 sprigs fresh thyme (or 1 tsp dried)
1 teaspoon salt
1/2 teaspoon fresh ground pepper

Yield: 8 servings
1 hour 25 minutes total (approx.) … 10 mins prep

Line a large rimmed baking sheet with heavy duty foil.
Combine all ingredients in a large bowl.
Place on baking dish in a single layer& cover with foil.
Roast in a preheated 425F oven for 45 minutes, shaking the pan a few times.
Remove foil& roast, uncovered, for another 30 minutes, stirring occasionally, or until veggies are tender& golden.

B-man :smiley:

Roasted Potatoes Dijon

Very simple potatoes that are tastier than you would think. They soak up the liquid and absorb all the flavor. Good, no fuss side dish.

1/2 cup dijon-style mustard (such as Grey Poupon)
3 tablespoons olive oil
1 clove garlic, minced (or more to taste)
1 teaspoon italian seasoning
8 medium potatoes, cut into chunks (about 3 pounds)

Yield: 4-6 servings
50 minutes total (approx.) … 10 mins prep

Mix first 4 ingredients in a small bowl.
Lightly grease 13 x 9 pan or shallow baking sheet.
Toss potatoes with mixture.
Bake at 425 for about 40 minutes, or until tender, stirring occasionally.

B-man :smiley: