Heavenly Peas with Mashed Potatoes

I couldn't believe how GREEN this dish was, it made me think of the Grinch!! I am trying to be really frugal these days and I had all the ingredients for this recipe. I like the consistency and taste of these potatoes, but this recipe is not for those who loathe peas!! I think I would keep out just the peas next time so that all the onions get puréed. I made the mistake of preparing this dish before my main meal was ready, and it should be prepared right before you serve or it will be too cold. I also could have mashed the potatoes a bit more, it would have been better if there were no chunks.

Heavenly Peas with Mashed Potatoes

1 10-oz. pkg frozen peas
1/4 c. chopped onion
1 T utter
1/4 t. salt
1/8 t. pepper
2 T chicken broth
1/2 c. dairy sour cream
4-5 c. prepared hot mashed potatoes

1. Cook peas and onion in butter for 5 minutes or until tender, stirring occasionally. Remove from heat and stir in the salt and pepper. Remove 1/2 cup of the pea-onion mixture and set aside.
2. Place remaining pea-onion mixture in a blender container or food-processor bowl along with the broth. Cover and blend or process until smooth. If necessary, add an additional tablespoon of broth to make the mixture whirl in the machine.
3. Stir together puréed peas and the reserved 1/2 cup whole pea-onion mixture. Set aside.
4. In a large bowl stir sour cream into hot mashed potatoes. Add the pea mixture to potatoes. Fold gently to combine. Makes 8 side-dish servings.

Scalloped Potatoes

I had some leftover evaporated milk and I had gotten a great deal on a bag of potatoes, so I thought I would make this recipe that I found on the label of the evaporated milk. I was pleased, usually I prefer potatoes "au gratin", but I think this was just a bit healthier!! The crust of Parmesan cheese on the top was yummy. This was good as leftovers, too!! To get a uniform sized thin slice I use a vintage VegOMatic!!

Scalloped Potatoes

2 lb. (about 6 medium) potatoes, peeled and sliced thinly
3 T butter
1/4 c. chopped onion
3 T flour
1 t. salt
1/4 t. pepper
1 can evaporated milk
1 c. water
1/3 c. grated Parmesan cheese

1. Preheat the oven to 350ºF. Grease an 11" x 7" baking dish.
2. Place potatoes in large saucepan. Cover with water, bring to a boil. Cook over medium-high heat for 3-4 minutes. Drain potatoes.
3. Heat butter in same saucepan over medium heat. Add onion and cook, stirring occasionally, for 1-2 minutes. Stir in flour, salt, and pepper. Gradually stir in milk and water. Cook, stirring constantly, until mixture comes to a boil. Remove from heat.
4. Arrange potatoes in prepared baking dish and pour milk mixture over potatoes. Sprinkle with cheese.
5. Bake for 25-30 minutes or until potatoes are tender and cheese is light golden brown. Serves 8.

Gnocchi with Tomato-Cheese Sauce

I had some potatoes to use up, so I decided to make home-made gnocchi!! It wasn't as difficult as I thought it would be, but I will have to try this one again later because I used double the amount of potato (oops). I froze my extra gnocchi , it wasn't too bad, just too potatoey. I loved the sauce, though!! My gnocchi didn't keep their shape really well once they were boiled, probably because there were too many potatoes. I also used basil rather than parsley, which gave the sauce a great flavor. The cream cheese I had on hand was the whipped variety, which worked well without having to soften it up ahead of time. I cooked the gnocchi until it floated. Make sure you serve this dish immediately, as it cools down quickly.

Gnocchi

4 medium potatoes, peeled and diced
1 t. salt
1 1/2 to 1 3/4 c. flour
1/4 t. white pepper

1. Cook potatoes in boiling, salted water until tender, about 20 minutes. Drain well.
2. Mash potatoes.
3. Immediately add flour until thick dough forms. Add salt and pepper.
4. Divide dough into 4 parts. On a floured work surface, roll dough out, a section at a time, into 1/2-inch diameter ropes. Cut into 1/2-inch long pieces.
5. Flour tines of fork and slightly flatten each gnocchi. Place on lightly floured kitchen towel until ready to cook. Repeat process with remaining dough, adding more flour if dough becomes sticky.

Gnocchi with Tomato-Cheese Sauce

1 lb. gnocchi
2/3 c. tomato sauce
16 oz. cream cheese, softened
1 1/2 T butter
4 T chopped parsley
1/3 c. grated Parmesan cheese

1. Plunge the pasta into 5 quarts of boiling, salted water and cook until al dente, about 10 minutes. Drain thoroughly.
2. Meanwhile, in a saucepan, heat together the tomato sauce and half of the cream cheese, stirring until combined.
3. Toss the drained pasta with butter and remaining cream cheese and transfer to a serving bowl. Pour the tomato sauce mixture over the gnocchi, sprinkle with Parmesan cheese and parsley. Serve immediately. Serves 4.

Creamy Chicken and Potatoes

This recipe was selected to use up some cream of chicken soup. I didn't really like the taste of the soup in my last recipe, but I don't like to waste anything!! Of course I didn't like the taste of the sauce of this recipe. Plus, there was no flavor to this dish. The sweet potatoes didn't work with the sour cream flavor. The only flavor was from the green onions!! Also, I had to add some milk to the sauce because it was not liquidy enough. This is not a keeper.

Creamy Chicken and Potatoes

10 oz. can of cream of chicken soup
1/2 c. sour cream
4 medium green onions, chopped
4 boneless, skinless chicken breast halves
1 lb. new potatoes, cut into 1/2-inch wedges

1. In a medium mixing bowl, combine the soup, sour cream, and all but 2 Tablespoons of the onions and set aside.
2. Heat a 12-inch nonstick skillet over medium-high heat. Add chicken, smooth side down, and cook 1-2 minutes or until lightly browned. Turn pieces over, add potatoes, and pour soup mixture evenly over all.
3. Bring to a boil, reduce heat, cover tightly. and simmer for 30 minutes or until chicken is no longer pink in center and potatoes are tender, stirring midway. Top with remaining green onions to serve.

Chicken with Pesto Potatoes

I thought I would like this better than I did, this is not a keeper for me. I used a tube of concentrated pesto that I had in my cupboard for a while. I also used canned new potatoes instead of fresh because I had some leftover from the other day. My chicken breasts did not have skin, and I didn't use kosher salt. I always like pine nuts and pesto, but the raisins were a bit of a stretch for me.

Chicken with Pesto Potatoes

1 1/2 lb. small new potatoes
1 T kosher salt
4 boneless chicken breasts (about 6 oz. each), with skin
1/2 c. mayonnaise
8 T store-bought pesto
1/4 t. freshly ground black pepper
1/2 t. kosher salt
1/3 c. pine nuts, toasted
1/3 c. golden raisins

1. Place the potatoes and 1 T salt in a large pot. Add enough cold water to cover by 2 inches. Bring to a boil, reduce heat to a simmer, and cook until tender, about 20 minutes. Drain and set aside until cool enough to handle.
2. Heat oven to 400ºF. Rinse the chicken and pat it dry with paper towels, then place it in a baking dish lined with foil.
3. Whisk together mayonnaise and 2 Tablespoons pesto in a small bowl. Spread the mixture evenly over the top of each chicken breast. Bake until the chicken is cooked through, about 10 minutes.
4. Leave the chicken in the oven and turn on broiler. Broil until golden brown, about 3 minutes.
5. Meanwhile, peel and cut the potatoes into large chunks. Toss them with the pepper, 1/2 t. salt, and remaining pesto.
6. Sprinkle the chicken with the pine nuts and raisins and serve over the potatoes.

Baked Potato Layer

These potatoes should have been called "Au Gratin", due to the cream and cheese. I was not too impressed with this recipe, although I will keep it until I find a better one. The cream and milk curdled a bit, don't know if that was due to the egg or the fact that I used watered down half & half instead of milk.

Baked Potato Layer

2 lb. medium-size potatoes
2 T butter
1 clove garlic, crushed
1 t. salt
1 t. pepper
1 c. shredded cheddar cheese ( 4 oz.)
1 1/4 c. milk
2/3 c. half and half
1 large egg, beaten
parsley sprigs to garnish

1. Preheat oven to 375ºF.
2. Peel potatoes and slice very thinly.
3. Lightly butter a 9-inch shallow oven-proof dish using 1 Tablespoon of the butter.
4. In a small bowl, stir garlic, salt, and pepper into the shredded cheese.
5. Arrange a layer of potato slices over the bottom and up the sides of the dish.
6. Sprinkle potato layer with some of the cheese mixture.
7. Repeat steps 5 and 6, ending with cheese.
8. In a medium bowl, whisk milk, half & half, and egg until smooth. Pour over potato layers and dot with remaining 1 T butter.
9. Bake 1 hour or until golden brown and potatoes are tender.
10. Garnish with parsley sprigs and serve hot. Serves 4.

Foil-Roasted Yukon Gold Potatoes

This is a good recipe, but I would definitely use fresh herbs next time. The dried herbs, although I used less, were quite strong and didn't match the sweetness of the potatoes. I might use this recipe in a dutch oven over a campfire also.

Foil-Roasted Yukon Gold Potatoes

2 medium Yukon Gold potatoes, washed, unpeeled, and cut into 1- and 1/2-inch pieces
1 T olive oil
1 T minced fresh basil
2 t. minced fresh oregano
1 t. minced fresh thyme
1 t. paprika
1 t. onion powder
1/2 t. garlic powder
1/2 t. lemon pepper
salt to taste (opitonal)

1. Preheat oven to 400ºF. Tear four sheets of aluminum foil large enough to form an envelope.
2. Divide all ingredients among the sheets of foil. Fold each sheet over to form envelopes. Place foil packets on a baking sheet. Roast in the oven for 25-30 minutes or until potatoes are tender.
3. Place a packet on each plate. Carefully open each packet with a fork. Pour packet contents onto each plate. Discard foil. Serves 4.

Gourmet Potatoes

These potatoes were yummy. The only thing I would do differently is to add less salt and cook the potatoes a bit longer. I used medium cheddar cheese and Yukon Gold potatoes.

Gourmet Potatoes

6 medium potatoes
2 c. (8 oz.) shredded Longhorn cheese
1/4 c. butter
1 1/2 c. (12 oz.) sour cream
1/2 c. chopped green onions
2 t. salt
1/4 t. pepper
2 T butter

1. Wash the potatoes. Boil or bake in skins until tender. Peel and shred coarsely or put through a ricer.
2. In a saucepan over low heat, combine cheese and 1/4 cup butter. Cook until the cheese is almost melted. Remove from heat. Stir in sour cream, onions, salt, and pepper. Fold in the potatoes. Put in a greased 2-quart casserole. Dot the top with an additional 2 Tablespoons butter. Bake at 350ºF for 25 minutes.

Company Potatoes

This is definitely a keeper recipe. Why is it that the most unhealthy recipes end up being my keepers? This was an easy and tasty recipe, good for dinner or a special occasion brunch.

Company Potatoes

5 lbs. potatoes
2 c. sour cream
8 oz. cream cheese
1/4 lb. butter

1. Wash, peel, and cook potatoes until soft.
2. Turn into an electric mixer and add sour cream, cream cheese, and butter. Mix until smooth.
3. Spoon into a greased 2 quart casserole dish. Bake at 375ºF for 45 minutes or until bubbly.

Pan-Fried Potatoes with Scallions

These were good potatoes, but lots of fat. I will keep this recipe and use less butter and oil next time. They went well with my chicken dish. I didn't turn the potatoes often, because they were in one layer. I only flipped them once as soon as the bottom was ready and then cooked until the other side was ready. I also put salt and pepper in the pan while the potatoes were cooking.

Pan-Fried Potatoes with Scallions

2 pounds of small red potatoes, unpeeled
3-5 T butter
3-5 T oil
3 garlic cloves, minced
1 bunch of scallions, coarsely chopped
salt and pepper to taste

1. Wash the potatoes and place in a large saucepan. Add water to cover. Bring water to a boil, reduce to a simmer, and cook the potatoes until barely tender, about 10-15 minutes. Drain and set aside to cool slightly.
2. Cut the potatoes into 1/2-inch slices.
3. In a 12-inch skillet, melt 1 Tablespoon of the butter in 1 Tablespoon of oil over medium heat. Add the garlic and the scallions, and saute until softened, about 5 minutes. Remove the garlic and scallions from the pan and set aside.
4. Add 2 Tablespoons of butter and 2 Tablespoons of oil to the pan juices, then add the potatoes in a single layer. Cook the potatoes, turning them frequently, until golden, about 13-15 minutes. Add more butter and oil as necessary during cooking. Stir in the reserved scallions and garlic.
5. Transfer the potatoes to a serving dish. Sprinkle with salt and pepper and serve. Makes 6-8 servings.

Herbed Garlic Potatoes

These potatoes tasted better than they seemed, so perhaps I will keep this recipe and try it again with fresh parsley and thyme. Also, I didn't read the instructions properly and neglected to quarter the potatoes!!

Herbed Garlic Potatoes

6 medium-sized red potatoes, quartered (about 1 1/2 lb.)
1 t. salt
2 T olive oil
3 cloves garlic
1 T chopped fresh parsley leaves
1 t. fresh or 1/2 t. dried thyme leaves
1/2 t. pepper

1. In a 4-quart saucepan, heat potatoes, salt, and enough water to cover potatoes to boiling. Cook potatoes until just tender (15-20 minutes). Do not overcook or the potatoes will lose their shape. Drain potatoes in colander and set aside for 5 minutes to dry slightly.
2. Meanwhile, in large skillet, heat olive oil over medium heat. Coarsely chop 2 cloves of garlic and add to oil. Cook until garlic browns slightly. With slotted spoon, remove garlic from oil and discard.
3. Add potatoes to oil and cook 2 minutes, turning occasionally. Finely chop remaining garlic clove and add to potatoes. Cook, stirring, another minute. Add parsley, thyme, and pepper. Cook, stirring another 2 minutes. Serve warm or at room temperature. Makes 4 servings.

Cheese Potatoes

These potatoes tasted good, but were a bit difficult to prepare. The cheese forms a shell on the outside of the potato, so it makes it difficult to get a bite of cheese in each bite of potato. I used red potatoes with the skin still on, the fine grate on the grater, and poured the left-over melted butter over the top of the potatoes before cooking. Perhaps the next time I try these I will cut up the potatoes first and increase the ingredients so each piece is covered.

Cheese Potatoes

8 hot boiled potatoes
1/4 c. melted butter
1/2 c. grated cheese
1/2 t. salt
1/8 t. pepper

1. Preheat oven to 400ºF.
2. Roll hot potatoes in melted butter and then in cheese mixed with salt and pepper.
3. Place on a baking sheet and bake for 15 minutes or until brown. Serves 8.

Golden Potato Bake

Another disappointment with corn flakes. I figured that this would be a good accompanying dish for the chicken I made with corn flakes. NOT!! I will be cautious with corn flake usage in the future. But, this is not a keeper, and I don't know what I will do with the rest of these potatoes. Perhaps I could salvage them tomorrow ...

Again, it could be that I didn't get the corn flakes "crumby" enough. Also, I didn't realize that "pare" means to "peel". So, I peeled and cubed the potato, which may have made a difference to the recipe. Another thing is that I used the wrong sized pan, I used a loaf pan instead of a 9" square pan.

Golden Potato Bake

1/2 c. cornflake crumbs
1 t. salt
4-6 medium potatoes, pared
2 T butter, melted

1. Heat oven to 375ºF.
2. Mix corn flake crumbs and salt.
3. Brush potatoes with butter and coat with crumbs.
4. Arrange potatoes in an ungreased 9" x 9" x 2" baking pan.
5. Bake uncovered for 1-1 1/4 hours or until potatoes are tender. 4-6 servings.

Potato Pancakes

I had overestimated the amount of potatoes needed for my last recipe, so I had one already-peeled potato floating in water in the refrigerator. For breakfast today I made Potato Pancakes. This recipe was satisfactory, but I have a lot of other similar recipes that might be better. I used slightly less potatoes than the recipe called for, and kept the 1 egg. So, I had to add more flour to make the better thick enough.

Potato Pancakes

1 egg
1/2 t. salt
1/8 t. pepper
1/4 t. onion juice
2 c. grated raw potato
flour

1. Beat the egg until light and pale yellow, add the seasoning and the grated potato.
2. Stir in flour, a tablespoon at a time, using only enough to make a thick batter.
3. Drop by spoonfuls into a frying pan containing a little hot shortening and brown slowly on both sides. Serves 6.

Alsatian Potato Tart

These were good, and pretty easy to make. I altered the recipe a bit because I don't have any frying pans that can go into the oven. I know I should have a cast-iron pan, but I always tend to rust them out!! Anyway, I used a glass casserole dish, warmed up in the oven while it was preheating so that the glass wouldn't shatter when I poured the bacon grease into it. I halved the recipe and used russet potatoes, heavy whipping cream, a cold egg, and ground allspice. This dish makes a great potato side dish for dinner, but would also work with a breakfast or brunch.

Alsatian Potato Tart

3 strips of bacon
1/4 c. heavy cream
2 eggs, at room temperature
3 T finely grated onion
2 T flour
1 t. salt
1/4 t. pepper
2 allspice berries, or a pinch ground
6 medium potatoes

1. Preheat oven to 400ºF.
2. Cook bacon in 9- or 10-inch oven-safe skillet until crisp. Drain bacon on paper towels, crumble and reserve. Leave the bacon drippings in the pan.
3. In a medium-sized bowl beat the cream with the eggs until light. Stir in the onion, flour, salt, pepper and allspice.
4. Peel the potatoes and grate them directly into the bowl. Mix well. Stir in bacon.
5. Place bacon skillet with its drippings into the oven for 5 minutes. Swirl the drippings over the bottom and sides of the skillet, then pour the potato mixture into the hot skillet.
6. Bake until puffed and lightly browned, about 30-35 mintues.
7. Cut into wedges to serve.

Roasted Red Potatoes

Even though the recipe calls for red potatoes, I needed to use up the last of my 5-pounds of Yukon gold potatoes. I loved this recipe, easy and simple. I don't know how they will be as left0over, but I plan on mixing them with the leftover chicken from the Herbed Chicken Strips failed recipe.

Roasted Red Potatoes

1 1/4 lb. small red potatoes (about 8)
2 T olive oil
3/4 t. salt
1/4 t. pepper
1/8 t. paprika

1. Preheat the oven to 425ºF.
2. Scrub potatoes, quarter, and pat very dry with paper towels.
3. Mix remaining ingredients in a mixing bowl. Add potatoes and toss to coat.
4. Spread potatoes on baking sheet and bake, turning every 10-15 minutes, until crisp and browned, 35-45 minutes. Serves 2.

Potatoes Anna

These were good potatoes, really basic, which is not necessarily a bad thing. I think I used too much butter, and even though the top was finished, the bottom was not crispy like the recipe called for. I will try and fry them tomorrow to get a more crispy version. I "thirded" the recipe and used the Yukon gold potatoes that I have left from that huge bag I bought a couple of weeks ago. I also did not peel the potatoes or use softened butter. I used the hard butter so that I could cut up the pieces to easily place them within the layers of potatoes. I would be careful when you turn the potatoes, the hot butter made it a bit dangerous!!

Potatoes Anna

9 medium potatoes

salt and pepper, to taste
3/4 c. softened butter

1. Peel potatoes and slice thinly, as for scalloping.
2. Place a layer of the potatoes in a large shallow dish or dishes (pie plates are fine). Season with salt and pepper and dot with butter. Continue layering, ending with butter.
3. Bake in a 425ºF oven until potatoes are tender when pierced with a cake-tester, about 40-45 minutes.
4. Turn upside-down to serve so that there is a good brown crust on top. Serves 12.

Potatoes Romanissimo

These potatoes were great, with garlic, rosemary, and cayenne pepper as flavoring. I probably could have cooked them a bit longer to make them a bit crispier, but they were good enough to make this a keeper recipe. I used a VegaMatic to slice the potatoes thin, which is important because they might not cook all the way through if the slices are too thick. I cut the recipe in half, so make sure you use a large skillet that will accommodate all the potatoes. I am sure these will reheat beautifully, perhaps I will reheat them in a skillet again so that they might get a bit crispier.

Potatoes Romanissimo

4-5 medium-sized new potatoes, thinly sliced
1/4 c. olive oil
3 T butter
2 cloves garlic, peeled and chopped fine
pinch cayenne pepper
1 spring fresh rosemary
salt and pepper, to taste

1. Do not peel the potatoes, but slice them thinly as directed and let them soak in cold water for 10 minutes. Drain and dry in paper towels.
2. Heat the oil and butter together in a large skillet until hot. Saute the garlic in this for 2 minutes.
3. Add the potatoes, cayenne pepper, rosemary, salt, and pepper. Saute for about 5 minutes, stirring frequently. Cover and cook for about 5 minutes more. Uncover and continue to cook for about 15 minutes, turning the potatoes frequently so that they brown evenly. Cook until tender. Serves 4.

Sheepherder Potatoes

I bought a 5-pound bag of Yukon Gold potatoes last week, so I am taking the opportunity to try out some potato recipes. This recipe sounded yummy, and I had all the ingredients. As usual, I used frozen pearl onions instead of chopped, so I can get the flavor of the onions without having to eat them!! This would be a good recipe for a breakfast, also. The potatoes tasted sweet, I don't know if that was because of the bacon, the onions, or the potatoes. Also, I forgot to cut up the bacon into small pieces. It would have been a more integrated dish if I had.

Sheepherder Potatoes

8 slices of bacon, cut into small pieces
2 med. onions, chopped
4 medium potatoes, peeled & sliced to 1/4" thick
salt and pepper to taste

1. Fry up the bacon so it is not quite crisp. Add chopped onions & cook until onion is limp. Pour off all but 2 Tablespoons of bacon drippings.
2. Center potatoes on a piece of foil large enough to cover them.
3. Pour bacon over the top. Season with salt and pepper and mix lightly.
4. Don't pierce the foil. Seal foil so steam won't escape and leave some air space between the potatoes and the foil.
5. Place on cookie sheet and bake at 300ºF for and hour and a half. Serves 4.

Potato, Celery, and Nut Loaf

I needed to use up a couple of boiled potatoes, so I tried this recipe. I had all the ingredients on hand, so this was a good choice. I used some roasted salted almonds for the nuts, so I cut back on the salt in the recipe. I used margarine for the "fat" in the recipe, and for greasing the pan. The original recipe recommends that you serve this with tomato sauce, and I was going to use one of my leftover packets from my Boboli kit, but I forgot!! When I eat the rest of this later I will try it with the tomato sauce.

Potato, Celery, and Nut Loaf

3/4 c. diced celery
3/4 c. chopped nuts
3 c. mashed potatoes
3 T fat
1 egg, beaten
1 t. salt
1/8 t. paprika
2 t. grated onion

1. Cook celery until tender in small amount of boiling salted water.
2. Drain off liquid (this may be used for soup stock).
3. Add remaining ingredients in order listed.
4. Mix well, pack in greased loaf pan and bake at 350ºF for 35 minutes.
5. Serve with tomato sauce. Serves 6-8.