Yummy Potatoes... aka- Better known as Funeral Potatoes
12 large potatoes or 1 - 32 oz bag of frozen shredded hash browns
2 cups sour cream
1 cup grated cheddar cheese
½ cup butter, melted
½ cup chopped onion
2 cups crushed corn flakes
2 Tbsp butter melted
Peel potatoes and boil for 30 minutes until just tender. Cool and grate into a greased 9x13 baking dish. If using the hash browns put them into the bottom of the 9x13 pan. Combine soup concentrate, sour cream, cheese, the ½ cup melted butter and onions. Gently blend into potatoes. Combine crushed corn flakes and the 2 Tbsp melted butter. Sprinkle on top. Bake at 350 degrees for 30 minutes. Makes 12 servings.
Cheesy Potato Bake
24 oz package frozen cubed hashbrowns, defrosted
Salt and pepper to taste
1 onion diced
1 green onion diced (optional)
8 oz white corn (optional)
1 package cooked bacon, crumbled
16 oz shredded cheddar cheese
1 cube butter, cut into 8 parts
Reserve 4 oz cheddar cheese to sprinkle on after baking. Combine ingredients and bake covered at 350 for 40-60 minutes. Sprinkle extra cheese while still hot.
Cheesy Potato Soup
Cook until tender
5 cups diced Potatoes
3 cups diced celery
4 cups diced carrots
1 med diced onion
Add just enough chicken broth to cover vegetables. Cook until tender. Do not drain. In a large pan, melt 1 cube butter. Add ¾ cup flour and make a roux. Add 1 quart half and half and
cook until thick. Add salt and pepper to taste. Stir in 1 bottle Cheeze Whiz. When well blended, add vegetables. Put in crock pot on low and soup will thicken more.
Holiday Mashed Potatoes
10 medium potatoes, peeled and quartered
1 Tsp salt
1 8oz package cream cheese
½ cup butter
½ cup sour cream
Boil potatoes in salted water in large covered pan until tender. Drain and place in large mixing bowl. Mash or beat until smooth. Add cream cheese and butter. Beat until smooth and add sour cream. If needed add a little milk or desired consistence. Place in 9x13 greased baking dish. Cover and refrigerate several hours or overnight. Optional: Sprinkle with dried parsley, snipped chives or shredded cheese. Bake uncovered 40-60 minutes at 350 or until puffed and golden brown. Serves 8-10 people.
Potluck Potatoes
1 can cream of mushroom soup
1 8oz container of sour cream
8 oz Velveeta cheese
1 onion chopped
1 can mushrooms
Several peeled and sliced red potatoes
Mix all ingredients together; place in crockpot on low until potatoes are done, about 6-8 hours.
Broccoli Stuffed Potatoes
4 large russet potatoes, each about ¾ pound well scrubbed
½ pound broccoli florets, blanched
4 Tbsp softened butter
½ cup sour cream
½ cup shredded sharp cheddar plus extra for topping
½ cup shredded smoked Gouda Cheese plus extra for topping
Salt and freshly ground black pepper
Butter for serving optional
Preheat the oven to 400 degrees Pierce potatoes with fork Place on center rack of oven and cook for 1 hour. Remove from oven and let cool slightly. Using a paring knife, cut a canoe-like top out of the potatoes. Scoop the flesh into a large mixing bowl, leaving a ½ inch thick wall around the skin. Add the blanched broccoli to the potatoes. Stir in the butter, sour cream, cheddar, Gouda and salt and pepper and mash until creamy. Using a small spoon, scoop the filling back into the potatoes. It will be a nice mounded pile of filling. Sprinkle with more of both cheese on top of the potatoes. Set the potatoes on a baking sheet and bake for 15 to 20 minutes until heated through and cheese is melted and gooey. Serve with additional butter if desired.
Garlic Mashed Potatoes
2 pounds Yukon gold potatoes peeled and cubed
1 cup milk
1 ½ Tbsp chopped garlic (about 3 cloves)
6 Tbsp unsalted butter
1 ½ tsp salt
Freshly ground black pepper
Bring a large pot of salted water to a boil over medium heat. Cook the potatoes until tender about 25 minutes. Drain well. Combine milk and garlic in a medium saucepan and simmer for 5 minutes. In a large serving bowl, add the potatoes and mash them while slowly adding the milk mixture, butter, salt and pepper to taste, to the desired consistency. Taste and adjust the seasoning if necessary.
Hash Brown Quiche
3 cups shredded hash brown potatoes
1/3 cup butter, melted
Season salt to taste
1 cup cooked ham, diced
¼ cup chopped onion
1 cup shredded Cheddar Cheese
2 eggs
½ cup milk
Salt and pepper to taste
Preheat oven to 425 degrees. Press hash browns onto the bottom and sides of a 9” pie dish. Drizzle with melted butter and sprinkle with seasoning salt. Bake in preheated oven for 20 minutes, or until beginning to brown. In a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt, pepper and a little seasoning salt. When crust is ready, spread ham mixture on the bottom, then cover with egg mixture. Reduce oven temperature to 350 and bake for 20 minutes or until filling is puffed and golden.
Surprise South Beach Diet Mashed “Potatoes”
1 ½ pounds cauliflower, cut into large florets (about 8 cups)
3 garlic cloves, peeled
2 14 oz cans lower-sodium chicken broth
Salt
Freshly ground black pepper
2 Tbsp chopped fresh chives
In a large saucepan, combine cauliflower, garlic and broth. If cauliflower is not completely covered by broth, add water to just cover Bring to a boil reduce heat to medium-low, and simmer until cauliflower is tender, about 12 minutes. Reserve 2 Tbsp of the cooking liquid, then drain cauliflower and garlic. Transfer cauliflower and garlic to the bowl of a good processor and process until smooth, pulsing in some or all of the reserved cooking liquid, if necessary to moisten mixture. Season with salt and pepper to taste. Just before serving, stir in chives. Serve warm.
