1 1/3 lb. potatoes
1 c. milk
2 T. butter or margarine
3 cloves garlic, minced
Salt & pepper, to taste
Chopped parsley for garnish
Scrub potatoes with a vegetable brush and water. Pat dry. Pierce with fork. Cook potatoes in a microwave oven on HIGH POWER for 10 minutes. Half lengthwise; scoop out pulp into medium-sized microwave-safe bowl. Mash potatoes with potato masher, or beat with an electric mixer; reserve. Place milk, butter and garlic in a small, microwave-safe bowl (or measuring cup). Microwave on HIGH POWER for 2 minutes. Thoroughly mix into potato pulp. Mix in additional milk to reach desired consistency. Season with salt and pepper. Heat in microwave on HIGH POWER for 1 minute. Sprinkle with chopped parsley and serve immediately. Makes 4 servings.
6 med. turnips, peeled
4 med. potatoes, peeled
1 1/2 T. butter, broken into pieces
1 green onion, minced
1 tsp. black pepper, salad grind
Salt, to taste
3/4 c. cream
Chopped parsley
Preheat oven to 350°. Slice turnips and potatoes into 1/8-inch rounds. Arrange in lightly-oiled baking sheet so they lie flat. Tuck butter pieces in and around potatoes and turnips so they are evenly distributed. Sprinkle with green onion. Mix pepper and salt with cream, then pour over potatoes and turnips. Bake for approximately 45 minutes to 1 hour. The casserole should be browned on top and tender in the center. Garnish with fresh, chopped parsley. Makes 8 servings.
Jim Severson
4 to 6 med. potatoes
1 med. yellow onion
2 T. olive oil, butter or margarine
1/2 to 3/4 c. hot chicken broth
Salt & pepper, to taste
Peel potatoes; quarter and boil about 25 minutes, or until done when tested with a sharp knife. While potatoes are boiling, sauté chopped onion in oil, butter or margarine over very low heat until golden and caramelized, about 20 minutes. Drain potatoes, return to pot to dry briefly over low heat. Mash with potato masher, add broth until potatoes reach desired consistency. Stir in sautéed onions, salt and pepper. Serve immediately.
3 lb. potatoes, peeled & cubed
1 lg. head garlic
5 T. heavy or whipping cream
4 T. butter, room temp.
1/2 tsp. coarsely-ground pepper
Salt & pepper, to taste
Boil potatoes about 20 minutes; test for doneness with sharp knife. Separate cloves of garlic from head; simmer in small saucepan of water until very soft, about 15 minutes. Drain potatoes, return to pan. Slip skins off the garlic and puree in blender with cream. Mash potatoes, add pureed garlic-cream mixture, butter, pepper and salt. Serve immediately.
New Basics Cookbook
Julee Rosso, Sheila Lukins
6 med. potatoes
1/2 to 3/4 c. hot milk
4 T. butter
Salt, to taste
Freshly-ground pepper, to taste
Peel potatoes, cut into quarters. Put in pan with cold water to cover. Boil 15 to 20 minutes, or until tender when pierced with a sharp knife. Drain; return to low heat. Add 1/2 cup hot milk and the butter. Start mashing with potato masher or fork. Transfer to a warm bowl, and whip with a fork or whisk until light and fluffy. Add the remaining milk, if necessary. Add salt and pepper, to taste, and serve immediately or keep hot, uncovered, in a double broiler.
Fanny Farmer Cookbook
1 1/2 lb. hamburger
1/2 c. chopped onions
1/2 tsp. oregano
1/2 tsp. basil
1 (5 oz.) can tomato sauce
1/2 c. Parmesan cheese
1/2 tsp. sugar
1 can Cheddar cheese soup
1/2 c. milk
4 to 5 potatoes, peeled & sliced
Mozzarella cheese
Brown hamburger. Add onion when browning; add oregano, sugar, tomato sauce and basil. Place potatoes in bottom of 9×13-inch pan. Spread hamburger mixture over potatoes. Dot with butter, cover and foil. Bake 1 hour, remove from oven; sprinkle with Parmesan cheese, arrange Mozzarella and bake, uncovered, for 15 to 20 minutes more, until cheese browns and bubbles, at 350°.
Leona Rapacz
1 1/2 lb. new potatoes
1/4 c. butter
1 T. olive oil
1 T. chopped parsley
1 T. minced chives
1 tsp. tarragon or thyme
Salt & pepper, to taste
Juice & grated rind of 1 lemon
Cook potatoes; peel and keep warm. Melt butter with olive oil. Add remaining ingredients; heat through. Pour hot sauce over hot potatoes. Makes 4 servings.
Leona Rapacz
2 med. potatoes, peeled & grated
1 egg white
1 tsp. Mrs. Dash’s table blend
Heat a nonstick pan, spray with nonfat cooking spray. Beat egg white until foamy. Toss with grated potatoes. Fry until brown and crisp. Turn and brown. Serves 2.
Joyce Kingsbury
Peel and slice an electric roaster full of potatoes.
Heat on cook-top before adding to the spuds:
5 cans of potato soup
5 cans cream of mushroom soup
1 pt. cream
1 can Cheddar cheese soup
1 lg. onion, chopped fine
1/3 gal. milk
Salt & pepper, to taste
Stir into the potatoes and cook for 4 hours at 325°, or until tender. Serves 100 people.
Mary Lou Thompson
Cook, cool and shred about 5 to 6 pounds of red potatoes. Place in greased 9×13-inch baking pan or casserole.
Cook and pour over the potatoes:
2 c. milk
2 c. sharp Cheddar cheese
1/4 c. bread crumbs
Paprika
1 sm. Onion, chopped fine
1/4 c. margarine
1 T. flour
1 tsp. salt
Dash of pepper, to taste
Cook until well blended and near boiling (stirring constantly). Pour over potatoes and bake, uncovered, for 1 1/4 hours at 325°.
Mary Lou Thompson