Category: Potato

Mutti’s German Potato Dumplings

Print Recipe
 Mutti's German Potato Dumplings
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Side Dish
Cuisine German
Servings
dumplilngs
Ingredients
Course Side Dish
Cuisine German
Servings
dumplilngs
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cook the potatoes in their skins the day before or early in the day. Cool slightly and peel. Rice the potatoes (or mash if you don't have a ricer). Let them become totally cold, cover, and refrigerate several hours or overnight.
  2. Make croutons by cutting bread into cubes.
  3. Melt the butter in a saucepan over medium heat. Add the bread cubes and fry, stirring frequently, until nicely browned on all sides. Remove from heat and set aside to cool.
  4. Mix into potatoes, 1 cup cornstarch, eggs and salt to make a dough that holds together when formed into dumplings. If the mixture is too moist, add a bit more cornstarch.
  5. Form 12 - 14 dumplings, approximately 2 inches in diameter, adding a few croutons to the middle of each dumpling.
  6. Drop gently into pot of boiling, salted water. Simmer gently, uncovered, about 15 - 20 minutes.
  7. Remove with slotted spoon and serve immediately.
Recipe Notes

https://www.quick-german-recipes.com/german-potato-dumplings.html

  • To keep the dumplings from sticking to your hands when you are forming them, you can either wet your hands with water, or dust your hands with flour. Either way works.
  • Test cook one dumpling to make sure it stays together, before you cook the rest. If it doesn't, you'll need to add a bit extra flour or liquid, depending on how sticky or dry your 'dough'
  • I don't really get the croutons in the center, but aside from that they were pretty good!  But I think next time we'll try something different in the center.
Share this Recipe
 

Nutrition Facts
Mutti's German Potato Dumplings
Amount Per Serving
Calories 217 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.3g
Cholesterol 40mg 13%
Sodium 220mg 9%
Potassium 365mg 10%
Total Carbohydrates 43g 14%
Dietary Fiber 1g 4%
Sugars 1g
Protein 4g 8%
Vitamin A 2%
Vitamin C 27%
Calcium 3%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

Potatoes au Gratin

Print Recipe
 Potatoes au Gratin
Potatoes Au Gratin are a classic potato side dish that you can make more easily than you may think! Creamy homemade white sauce with melted cheddar make these cheesy potatoes a recipe the family will love.
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Melt the butter in a saucepan over medium heat.
  2. Add the flour and whisk until combined.
  3. Slowly stir in 1 cup of cream (or milk) and whisk until smooth.
  4. Stir in the remaining cream, salt and pepper. Whisk constantly until the mixture starts to thicken. This will take 3-5 minutes.
  5. Add in 2 cups of the shredded cheddar cheese and stir until smooth. Remove the white sauce from the stove.
  6. Preheat the oven to 400 degrees Fahrenheit.
  7. Spray a 9x13 pan with cooking spray.
  8. Place half of the potatoes in the greased pan. Cover them with the onions and half of the sauce.
  9. Place the remaining potatoes in the pan and then pour the remaining sauce overtop.
  10. Cover the pan with foil and bake for 40 minutes.
  11. Uncover the pan, sprinkle the remaining cup of shredded cheddar over the top and bake uncovered for an additional 15-20 minutes or until the top of the potatoes are lightly browned, the cheese is metled and the potatoes are tender. The exact timing will depend on how thick you have cut the potatoes.
  12. Top with fresh parsley, if desired. Serve warm.
Recipe Notes

https://www.tastesoflizzyt.com/potatoes-au-gratin/

Share this Recipe
 

Nutrition Facts
Potatoes au Gratin
Amount Per Serving
Calories 558 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 17g 85%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 100mg 33%
Sodium 805mg 34%
Potassium 909mg 26%
Total Carbohydrates 39g 13%
Dietary Fiber 4g 16%
Sugars 6g
Protein 31g 62%
Vitamin A 26%
Vitamin C 58%
Calcium 85%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

Potato Salad

Print Recipe
 Potato Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Side Dish
Cuisine American
Prep Time 1 hour
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 1 hour
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Boil potatoes until fork tender but not falling aprt. Peel and cut into bite size peices.
  2. Boil eggs until hard boiled, about 10 minutes. Peel and dice.
  3. Mix everything together. Cover and refrigerate until ready to eat.
  4. Each serving ~60g, or ~1/2 C
Share this Recipe
 

Nutrition Facts
Potato Salad
Amount Per Serving
Calories 86 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 0.3g 2%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.4g
Cholesterol 49mg 16%
Sodium 196mg 8%
Potassium 130mg 4%
Total Carbohydrates 7g 2%
Dietary Fiber 0.4g 2%
Sugars 2g
Protein 2g 4%
Vitamin A 1%
Vitamin C 8%
Calcium 1%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

Easy Shepherd’s Pie Recipe

Print Recipe
 Easy Shepherd’s Pie Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Cuisine Irish
Prep Time 20 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Irish
Prep Time 20 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes).
  2. While the potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes.
  3. If you are including vegetables, add them according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do.
  4. If you are including peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time.
  5. Add ground lamb to the pan with the onions and vegetables. Season with salt and pepper. Cook until no longer pink.
  6. Whisk broth with packages of gravy mix and Worcestershire sauce. Add to the meat and vegetable mix.
  7. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.
  8. When the potatoes are done cooking (a fork can easily pierce), remove them from the pot and place them in a bowl with the remaining 4 Tbsp of butter. Mash with a fork or potato masher, and season with salt and pepper to taste. ***Kind of thick, might want to add a little milk. Could make morte taters, too.***
  9. Preheat oven to 400°F. Spread the beef, onions, and vegetables (if using) in an even layer in a large baking dish (8x13 casserole).
  10. Spread the mashed potatoes over the top of the lamb & vegetable mixture. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes.
  11. Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.
Share this Recipe
 

Nutrition Facts
Easy Shepherd’s Pie Recipe
Amount Per Serving
Calories 276 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 7g 35%
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 41mg 14%
Sodium 380mg 16%
Potassium 531mg 15%
Total Carbohydrates 19g 6%
Dietary Fiber 1g 4%
Sugars 1g
Protein 12g 24%
Vitamin A 7%
Vitamin C 29%
Calcium 3%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

Rustic Mashed Potatoes

Print Recipe
 Rustic Mashed Potatoes
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Peel potatoes and cut into somewhat evenly sized chunks.
  2. Put in saucepan and cover with water with a 1/2" to spare. Add a good amount of iodized salt, maybe 1 Tbsp. Bring to a boil, watching to make sure they don't boil over.
  3. When taters are fork tender, about 10-15 minutes of boiling, drain water, then use a potato masher to make them creamy, but you can leave a few tender chunks as little surprises for later.
  4. Add butter, milk, salt, and pepper. Stir until well mixed.
  5. Serve.
Share this Recipe
 

Nutrition Facts
Rustic Mashed Potatoes
Amount Per Serving
Calories 129 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 2g 10%
Cholesterol 10mg 3%
Sodium 7mg 0%
Potassium 549mg 16%
Total Carbohydrates 23g 8%
Dietary Fiber 2g 8%
Sugars 2g
Protein 3g 6%
Vitamin A 2%
Vitamin C 38%
Calcium 4%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

Parmesan & Herb Roasted Potatoes

Print Recipe
 Parmesan & Herb Roasted Potatoes
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Side Dish
Cuisine American
Servings
Ingredients
Course Side Dish
Cuisine American
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 450F.
  2. Line a baking sheet with aluminum foil and spray with cooking spray.
  3. Cut potatoes into small cubes, about 3/8" - 1/2".
  4. Place potatoes in a medium bowl and toss with oil.
  5. Combine Parmesan, paprika, garlic powder, salt, black pepper,and cayenne pepper in a small bowl.
  6. Add the Parmesan mixture to potatoes in bowl; toss to coat potatoes evenly.
  7. Arrange potatoes on prepared baking sheet, keeping to a single layer.
  8. Bake, turning once, until potatoes are lightly browned and easily pierced with a knife, about 25 minutes.
Share this Recipe
 

Nutrition Facts
Parmesan & Herb Roasted Potatoes
Amount Per Serving
Calories 188 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 11mg 4%
Sodium 652mg 27%
Potassium 639mg 18%
Total Carbohydrates 27g 9%
Dietary Fiber 2g 8%
Sugars 1g
Protein 8g 16%
Vitamin A 7%
Vitamin C 46%
Calcium 15%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

Cheesy Leftover Mashed Potato Waffles

Print Recipe
 Cheesy Leftover Mashed Potato Waffles
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Servings
waffles
Ingredients
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Servings
waffles
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the waffle baker and grease it with cooking spray.
  2. In large bowl, whisk together oil, buttermilk and eggs. Stir in the mashed potatoes, scallions and cheese until well combined.
  3. 

In a separate small bowl, whisk together the flour, baking powder and baking soda. Fold the flour mixture into the potato mixture until it's well combined.

Scoop 1/2 to 2/3 cup (depending on the size of your waffle baker) of the mixture into the prepared waffle baker, spreading it into an even layer. (The potato mixture will not spread or expand as much as a regular waffle, so it's important to spread it in an even layer.) Close the lid and let the waffle bake until golden brown and the egg is cooked throughout.
  4. Transfer the waffle to a serving plate then repeat the filling and baking process with the remaining potato mixture.
  5. Serve the potato waffles topped with sour cream and garnished with additional chopped scallions.
Recipe Notes

KELLY'S NOTES: All leftover mashed potatoes will vary in consistency depending on how much cream, milk or melted butter you added to the original batch. If the waffle batter looks too dry and isn't holding together, add one more egg. If it looks too wet, add more flour, 1 tablespoon at a time, until the mixture is cohesive. Do not lift up the waffle baker lid too soon or you’ll risk having the mixture separate and stick to the waffle baker. Allowing the waffle to cook through before opening the waffle baker ensures the waffle can be removed whole.

Share this Recipe
 

Nutrition Facts
Cheesy Leftover Mashed Potato Waffles
Amount Per Serving
Calories 833 Calories from Fat 459
% Daily Value*
Total Fat 51g 78%
Saturated Fat 23g 115%
Polyunsaturated Fat 5g
Monounsaturated Fat 2g
Cholesterol 230mg 77%
Sodium 905mg 38%
Potassium 255mg 7%
Total Carbohydrates 57g 19%
Dietary Fiber 3g 12%
Sugars 2g
Protein 35g 70%
Vitamin A 23%
Vitamin C 5%
Calcium 63%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

Roasted Potato Medley

Print Recipe
 Roasted Potato Medley
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Side Dish
Cuisine American
Servings
Ingredients
Course Side Dish
Cuisine American
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 400°F. Toss potatoes with oil in large bowl. Add Seasoning; toss to coat evenly. Spread in single layer on foil-lined large baking pan sprayed with no stick cooking spray.
  2. Roast 25 to 30 minutes or until potatoes are tender and golden brown, stirring halfway through cook time.
Share this Recipe
 

Cheesy Ham Chowder Recipe

Print Recipe
 Cheesy Ham Chowder Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Cuisine English
Prep Time 30 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine English
Prep Time 30 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat until cheese is melted. Stir in bacon.
Recipe Notes

Yield: 10 servings.

Share this Recipe
 

German Potato Salad

Print Recipe
 German Potato Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Side Dish
Cuisine German
Servings
Ingredients
Course Side Dish
Cuisine German
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place the potatoes in a medium-size pot and cover them with enough water to extend 2 inches above the surface of the potatoes. Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and slice into 1/4-inch rounds.
  2. Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate and crumble into small pieces. Pour off the rendered fat, reserving 1/4 cup in the pan. Turn the heat to medium and add the onion. Cook until translucent and just beginning to brown, about 4 to 5 minutes.
  3. Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the sliced, cooked potatoes and toss to coat. Top with the crumbled bacon and garnish with the chives. Serve warm.
Recipe Notes

Recipe courtesy of Mary Nolan

Share this Recipe