Make Ahead Mashed Potatoes

(Prep time: 40 minutes ~ Baking time: 30-45 minutes)

Ingredients:

• 5 pounds russet or baking potatoes
• 1 stick salted butter
• 1 cup sour cream
• 8 oz. cream cheese, softened
• 1 teaspoon salt, or to taste

Directions:

1. Peel and rinse potatoes.
2. Cut potatoes into 2-inch pieces.
3. Put cut up potatoes in a large stock pot and cover with water.
4. Boil potatoes until they are fork tender (approximately 18-20 minutes)
5. Drain potatoes and add remaining ingredients.
6. Thoroughly mix all ingredients with a mixer.
7. Taste and adjust amount of salt if necessary.
8. Transfer mashed potatoes to a shallow baking dish (9x13) and cover with foil.
9. Right before baking, I usually drizzle melted butter on top of potatoes.
10. Bake at 350° for 30 - 45 minutes or until hot.

*** This delicious recipe was borrowed from www.makedinnereasy.com.

Mashed Potato Casserole

The beauty of this recipe is that it can be prepared a day ahead...I love being able to prep early!!! Just cover the pan of mashed potatoes with foil and keep in the refrigerator. Baking time will take longer because the casserole is cold, maybe 30-40 minutes. Then add toppings.

 

Ingredients:

4 pounds potatoes, peeled and cubed to be boiled

about 3/4 cup milk

1/2- 3/4 cups sour cream

4 tablespoons butter

2 cups shredded cheddar

1/4 cup plus 2-4 tablespoons freshly snipped chives

2.8 oz. bag Oscar Mayer Real Bacon Recipe Pieces

salt and pepper to taste

Directions:

1. Cook the potatoes in salted, boiling water until they are tender. Drain well.
2. Butter 9x13 glass baking dish. 
3. Preheat oven to 350 degrees while preparing the casserole.
4. Add butter and mash into the potatoes.
5. Add 1/2 cup milk and 1/2 cup sour cream and beat until incorporated.
6. Stir in 1 cup of cheese and 1/4 cup chives.
7. Add more milk or sour cream if needed. Potatoes should be very creamy.
8. Taste potatoes and season with salt and pepper.
9. Spoon potatoes into baking pan; evenly smooth potatoes.
10. Cover with foil and bake in oven for 15-20 minutes until they are hot.
11. Remove dish from oven and remove foil.
12. Sprinkle the remaining 1 cup cheese over the potatoes and return them to the oven.
13. Bake for about 10 minutes, just until the cheese is melted and casserole is hot.
14. Remove casserole from oven. Sprinkle with all the crumbled bacon and 2 teaspoons of fresh snipped chives.
15. Enjoy!
 

Crash Hot Potatoes

These Crash Hot Potatoes are a nice change from the hum-drum potatoes I always make as a side dish. I didn't want to buy scallions just for this recipe, so I topped them with sour cream and shredded cheddar. They are quite tasty!

Ingredients:

•12-15 baby red potatoes
•1 tbsp olive oil
•Sea salt and fresh cracked pepper

Directions:
1. Preheat the oven to 400 degrees (PW said 450 but I used 400).
2. Boil the potatoes for 10-15 minutes or until fork tender.
3. Place on a cooking sheet coated with cooking spray or drizzled with olive oil.
4. Place the potatoes on the baking sheet and with a potato masher, gently smash each potato.
5. Drizzle with olive oil, sea salt and pepper (add a bit of your favorite dry herbs if you like).
6. Bake in the oven for 20-25 minutes or until crisp and golden brown.
7. Eat plain or top with a little sour cream and green onions.

Cracker Barrel Hashbrown Casserole

This is a copycat version of the hashbrown casserole at Cracker Barrel. It is a compliment to breakfast or dinner. It is a treat at our house on Christmas morning.

Ingredients:

2 lbs frozen hash browns
1/2 cup margarine or 1/2 cup butter , melted
1 (10 1/4 ounce) can cream of chicken soup
1 pint sour cream
1/2 cup onion , peeled and chopped
2 cups cheddar cheese , grated
1 teaspoon salt
1/4 teaspoon pepper

Directions:

1. Preheat oven to 350°F.
2. Spray an 11 x 14 baking dish with cooking spray.
3. Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.

Outback Steakhouse Aussie Fries

Ingredients:
1-2 lb. bag of frozen French fries
1 cup shredded Colby Jack cheese ("Taco Cheese" may be used instead.)
Oscar Mayer Real Bacon Pieces (You may prefer the "bits" instead of "pieces".)

Ingredients for dressing to dip fries:
16 oz. bottle ranch dressing
2 teaspoons paprika
1 teaspoon cayeene pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon white pepper
1 teaspoon black pepper
1 Tablespoon kosher salt
1 Tablespoon garlic powder
1 Tablespoon onion powder

Directions:
1. Make dressing first by combining all ingredients. If time allows, refrigerate overnight for best flavor.
2. Heat oil to 350 degrees.
3. Fry potatoes in small batches; they are done when they are golden brown and float to the top.
4. Drain potatoes on paper towels. You may keep them warm in the oven until the other fries are done.
5. When all French fries are done and drained, place them onto a platter.
6. Salt the fries if you like.
7. Sprinkle on the cheese and bacon pieces.
8. Put in warm oven until the cheese begins to melt. (I sometimes cheat and use the microwave.)

Cheese Potato Soup

Ingredients:
3 cups chopped potatoes
water (enough to cover potatoes
1/2 cup celery slices
1/2 cup grated carrots
1/4 cup chopped onions
1 teaspoon parsley
1/4 teaspoon salt
pepper to taste
2 chicken bouillon cubes
combination of 1 1/2 cups milk & 2 Tablespoons flour
1/2 lb. Velveeta, cubed

Directions:
1. Put first 9 ingredients in large pan and stir well.
2. Cover and simmer 15-20 minutes (until potatoes are done)
3. Pour milk mixture in pan and add Velveeta.
4. Ready to serve when cheese has melted

Sweet Potato Souffle

Preheat oven to 350 degrees.

Ingredients:
3 cups mashed sweet potatoes (I cheat and buy canned sweet potatoes.)
1 cup sugar
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
1/3 stick butter
1/2 cup milk

Directions:
Mix all ingredients together and pour into greased baking dish; cover with topping.

Topping: (I love this topping, so I usually double it! ☺)
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts
1/3 stick butter, melted

Directions for topping:
1. Mix all topping ingredients thoroughly and sprinkle over souffle.
2. Bake about 35 minutes at 350 degrees.

Pearl Gibson's Potato Salad

When Bill and I first married we lived across the street from the sweetest couple, Don and Pearl Gibson. Pearl made THE BEST Southern potato salad I had ever tasted, so I asked her to teach me how to make it. Here is her recipe...

Ingredients:
5 lbs. potatoes
Mayonnaise or Miracle Whip
1 dozen eggs
sweet pickle relish
1 large onion, chopped
mustard
paprika

Directions:
1. Clean potatoes and cover with cold water in dutch oven.
2. Bring potatoes to a boil. Turn down temperature and cook until potatoes are done.
3. Prepare hard-boiled eggs while potatoes are cooking.
3. Remove potatoes from stove and add cold water.
4. Peel off skins and cut potatoes into bite-size pieces.
5. Remove shell from eggs.
6. Chop eggs and add to potatoes.
7. Add desire amount of sweet pickle relish. (I usually use an entire small jar.)
8. Add chopped onions.
9. Add enough mayonnaise or Miracle Whip to make the potato salad creamy.
10. Add salt & pepper for taste and mustard for color.
11. Sprinkle paprika on top of potato salad and chill until ready to serve.

California Potatoes

Ingredients:
32 oz. frozen hashbrowns
1/2 cup chopped onions
1 stick margarine
16 oz. sour cream
1 can cream of chicken soup
2 cups shredded cheddar cheese
salt & pepper to taste

Directions:
1. Preheat oven to 375 degrees.
2. Melt margarine and pour over hashbrowns and onions.
3. Add sour cream, soup, cheese and salt & pepper.
4. Mix ingredients thoroughly and put in buttered casserole.
5. Bake 40-45 minutes on 375 degrees or until it begins to brown on top.