Hamburger Pie

Heat together: Ground beef, onions, undrained green beans, can of tomato soup, and salt and pepper.

Drop mashed potatoes (mixed with an egg) atop meat mixture in casserole. Sprinkle with cheese.

Bake uncovered in 350° for 25-30 minutes or until heated through. Makes 4-6 servings.

Light Potato Cheese Soup

               

So I took THIS potato soup recipe and THAT potato soup recipe, put them together and came up with my own:

Ingredients:

• 6 large potatoes diced
• Vegetable and/or chicken broth to cover the potatoes
• 2 cups chopped carrots (I had leftovers already cooked)
• 2-3 cloves garlic, minced
• 1/2 cup evaporated milk
• Fresh ground black pepper, to taste
• 1/2 cup light cheddar cheese, cube
• 1 slice reduced fat swiss cheese
• 1 lb sliced mushrooms, sauted in 1 tbsp butter

Boil the diced potatoes and carrots in the vegetable and chicken broths until the vegetables are soft. Mash with a potato masher. Stir in the cheese until it melts, fold in mushrooms. Serve either warm or cold.  Mine needed more moisture (maybe more milk?) to make it more soupy, but oh, yummmm!

(To make it even lighter, I could have used part cauliflower and part potatoes, but I couldn't find any cauliflower in the fridge tonight.) One of the recipes describes making it in a slow cooker, but I have to plan ahead for that.

Yummy Cheesy Potato Casserole

6-10 potatoes boiled (may boil w/bay leaf), grated (Use frozen hash browns for EASY)

2 cans cream of chicken soup

1 pint sour cream

4 green onions, chopped

½ tsp salt

¾ cup grated cheese

6 tbsp butter

 

Topping:

1 cup cornflakes, crushed

¼ cup melted butter

Mix all ingredients (except topping). Sprinkle topping over it all in a casserole dish. Bake 350 for 40 minutes to 1 hour. ( To make dairy free: may use IMO instead of sour cream, and prepared cream-of-anything-soup.)

Susan’s Classic Mustard Potato Salad

Prep Time: 30 mins          Refrigeration time: 4 hrs minimum           Servings: 16-20

Ingredients

8 C russet potatoes, diced* (about 10 -12 medium potatoes)

6 eggs, hard boiled and finely crumbled

3/4 C dill pickles, very finely diced

1 1/2 C Miracle Whip, (but mayo works well too)

2 T yellow mustard

1/4 C pickle juice

1 1/2 t salt

Optional ingredients other people like to add: diced onion, diced celery, pepper, sour or regular cream

Directions

Boil diced potatoes with the whole eggs. Remove the eggs and drain the potatoes when just fork tender. Let eggs and potatoes cool to room temperature. Place into a very large container with a lid.

Dice the eggs (reserving 2 for slicing to decorate top).  Very finely chop pickles.  (May add finely diced onion if desired.) Add diced eggs and chopped pickles to the potatoes. Gently stir to mix the ingredients evenly.

In a separate bowl, mix the Miracle Whip, mustard, dill pickle juice, and salt. Whisk until creamy.

Pour over potato mixture. Gently fold into the potato mixture until the dry particles are coated with the creamy mixture.  Lay sliced eggs around the top, and dust top with paprika if desired.

Cover and refrigerate four to eight hours to chill and for flavors to properly disperse. (This can be made in advance and stored in the refrigerator for 3 days.)

*I ALWAYS dice before cooking to shorten cooking time & be able to use while warm. However, you may boil them in the peels – but let them cool before handling as they will dice and hold up better when cold. 

Crockpot Garlic Baked Potatoes

Found this recipe on Pinterest. The complete recipe, including pictures, and the blogger's kids' reactions, click here to see the post. 


The Ingredients:
--4 big brown potatoes
--2 T melted butter
--2 T olive oil
--salt and pepper
--8 or so garlic cloves

The Directions:
Peel the garlic and cut it into long slivers.

Wash your potatoes, and pat dry. Carefully cut slits into each potato about 1/2 inch thick almost do the very base. The potato should start to separate a bit like an accordion.

Shove as many garlic slices as you can in each slit of each potato.

Nestle the potatoes into your crockpot. I used an oval 6qt Smart Pot, and the potatoes didn't fit all the way down to the bottom, they kind of were halfway on each other. It doesn't seem to matter.

Liberally salt and pepper. Combine the melted butter with the olive oil and drizzle over the top of each potato, trying to get some in the garlic-filled slits, if you can.

Cover and cook on high for 2-4 hours or on low for about 6. They are done when the potatoes reach desired tenderness.

Top with sour cream.

Slow Cooker Garlic Mashed Potatoes

INGREDIENTS

2 pounds red potatoes, diced with peel

1/4 cup water

1/4 cup butter

1 1/4 teaspoons salt

1/2 teaspoon garlic powder

1/4 teaspoon ground black pepper

1/2 cup milk, or as needed

DIRECTIONS

Place the potatoes, water, and butter into a slow cooker. Season with salt, 

garlic powder, and pepper. Cover, and cook on Low for 7 hours, or High for 4 

hours.

Mash potatoes with a masher or electric beater, adding the desired amount of 

milk to achieve a creamy consistency. Keep warm on low until serving.

~~~

I've done potatoes in the slow cooker, but they weren't boiled.  More like 

steamed.  Simply put them in, cut into chunks if not baby potatoes.  Add a 

small amount of broth or water, some butter or olive oil, salt, pepper and a 

bit of parsley.  They come out very nice. 

These notes were found in a google search at: http://bigspud.com/files/pboiledslowcooker.htm 

Polish Sausage & Potatoes by Anne

Place the following in a large dutch oven pan in order:

 

6+ potatoes, washed and quartered

3-4 carrot cut into chunks

1 pkg Beef Polish Sausage (I prefer to cut them in chunks too)

1/2-1 head cabbage, cut in larger pieces

 

Steam together 15-20 minutes until potatoes are done and carrots are crispy tender.

 

Serve with sour cream, (and red wide vinegar, if you like).

Escalloped Potatoes and Frankfurters

8 large potatoes
1 lb frankfurters
4 T butter
1 C shredded cheese
5 T flour
4 t mustard
1 t salt
4 C milk

Peel and slice potatoes. (Julienne slice for attractive touch.)  Par boil.  Prepare sauce: Melt butter in a saucepan and blend in flour, mustard, salt and finally cheese and gradually milk, stirring over direct heat until sauce boils.  Julienne slice the hot dogs.  Place boiled potatoes in 9X13 pan, and sliced hot dogs on top.  Pour sauce over top of everything.  Broil in oven for 5-10 minutes or until toasty brown on top.