I just got a whole bunch of potatoes (about thirty pounds) from a friend and was wondering what all you can do with potatoes. More specifically, I'm looking for a great recipe for potato soup, as I know this will last a long time.
I always mash ours (DH LOVES mashed 'taters'. )Other than that, and an occasional au gratin casserole, I have no idea what to do with them....
Okay for soup I got something for you. Okay here goes.
Ingredients:
2 large chicken breasts ( cut into small pieces)
5 large potatoes
1.5 cups of heavy cream
1 1/2 sticks of butter
4 cobs of corn. ( or 1 large can )
1/2 pound of cooked, chopped bacon
2 tbsp. of minced garlic
2.5 cups of milk
1 large minced onion
Okay so cook the chicken 1/2 of the way in the bottom of the pot with the bacon ( which should be cooked and chopped ahead of time) and add the onion and simmer for about 5 minutes. ( this is where i add the garlic). as soon as it is all mixed good. Add the butter and melt. Then add the milk, heavy cream and potatoes ( which should be in 1 inch cubes or smaller) and add pepper and salt to taste. Add the corn and let simmer/boil ( low boil, for about 25 minutes or until potatoes start to mush. ( i do this so it will add texture to the broth) and enjoy!!!!!
Now this is my own recipe, kind of a corn chowder with bacon and chicken. BUT it is amaizing!!!
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TRYING TO LOSE 30LBS !!!! GIVE me your TIPS!!
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you could always make homemade fries, not the healthiest of snacks but you'd be using up those potatoes! good luck.
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Mashed Potatoes, add some cheesewhiz (really good)
Slice potatoes really thin, adds some onion, and dill, little bit of butter, pepper, and layer in a baking dish, spray with Pam cover with tin foil and pop in the oven.
Potato Salad
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Boy do I miss potatoes. *sigh* Stupid IR.
I have two favorite potato soups. Roasted potato soup and Leek and potato soup. (Both are refreshing and healthy... if you don't have IR or diabetes.) The roasted potato soup turns out great no matter what ratio of ingredients you put in-- I used to make it during finals week for my 44 undergrads when we were RAs.
Roasted potato soup
Chop or quarter a bunch of potatoes.
If desired, chop some onions and/or garlic.
Fry half the potatoes in oil (olive or vegetable is fine), add onions and garlic before they have finished browning. Add rosemary and/or thyme (or for a different flavor, add cayenne and paprika instead of either) and fry until browned. If you didn't do the frying in a big stewpot, transfer them to one with the rest of the chunked potatoes. Add enough water to cover the potatoes. Boil until tender (test with a fork). Then blend the mixture together (either transfer solid ingredients to a blender, or blend in the pot with a hand-blender). Add milk and/or cream if desired and salt (or garlic salt) and pepper to taste. (note: if you're going to freeze it, freeze the part you're freezing before adding the milk or cream... you can freeze after adding it, but you will have to add additional milk or cream to even out the consistency when you reheat later.)
4 oz butter (olive/veggie oil ok too)
5 cups chopped leeks (more or less)
2 stalks celery, chopped (still good without)
1 large onion, chopped (can use more onion if low on leek)
3-4 cups roughly chopped potatoes
2 qt chicken stock or water
1-2 cups heavy cream (milk works too for a lighter version)
salt and freshly ground pepper
Melt the butter in a saucepan, add the leeks, celery, and onion. Stew slowly until golden and soft, about 10 min. Don't let the mixture brown. Add potatoes and chicken stock or water; cover and bring to a boil. Reduce the heat and simmer until potatoes are cooked thorugh-- anywhere from 20 to 40 minutes, depending on the potatoes' age and how finely they're chopped. Mash vegetables or orughly puree in a food processor or food mill (or blend). Heat the cream and add to the soup (if using milk, just add directly to blended soup). Salt and pepper to taste (Salt is VITAL... and I'm not a big salt lover).
Notes: soup minus cream keeps well in fridge and freezer. Reheat and add cream at serving time.
A squeeze of lemon juice freshens up chicken stock.
Add leftover veggies if you have any after potatoes have been cooked.
Add rough-chopped fresh veggies to first butter and simmer.
To make Vichyssoise (a fancy cold French soup), cool soup. Add 2 full cups of cream and chill. Serve with a sprinkling of chopped chives.
BTW, that leek and potato soup recipe is from a Cookbook called "The Victory Garden Cookbook"-- it's my favorite for when you have a ton of one type of veggie. It actually has an entire section on potatoes, including pages and pages of different things to do with mashed potatoes, including cakes and omeletes. Other suggestions: potato pancakes, Potatoes Anna, potato dumplings, potato gnocchi, potato salad, fish chowder, potato pie, shephard's pie, potato bread, potato doughnuts, potato cake... among many others.
oh my that sounds mighty tasty.. I think i'll give it a whirl, thanks for the recipe!
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You can bake home fries in your oven.
We have these a lot with burgers, steaks, chicken etc.
Just cut up the potatoes into thick "homefries" or what some folks call "steakfries". I leave the skins on as that's one of the best parts!
Just put them on a jelly roll type cookie sheet (the kind of cookie sheet with the little sides on it). Drizzle over with a bit of oil to coat (I like to use peanut oil, but canola does fine, too). Then season to taste with Lawrey's type of a seasoned salt, pepper and garlic powder if you like.
I bake them in a 375 degree oven 'til they are done...for almost an hour.
Easy and delicious!
Kathryn
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Nice to know I'm not the only one that still eats those little starchy pieces of heaven! LOL
DH & I love Twice Baked Potatoes! Here is our recipe:
For each potato...
Bake in microwave. Cut the top off(long way) & scoop out the inside potato, keeping the skin together. The skin forms a little boat. Take the scooped out stuff & mash it up. Add one spoonful of sour cream & mix together. Add milk one tbls at a time until the potato mix is soft & creamy. Add 1/4-1/3 c shredded chedder & mix together. Add a dash of salt or garlic salt. Stuff the potato mix back into the potato skin boat & top with a sprinkle of shredded cheese. Put in a shallow baking dish & pop in the oven at about 300 until the tops start to brown. Serve them as they are - the potato skin boat holds it all together.
Hope this recipe made sense. DH & I hardly ever follow recipes for our favorite dishes cuz we just know how to make them. You can add other things to the potatoes if you want like diced peppers & season them however you want. We have a lot of food allergies in our home so we tend to make things simple. Happy eating!
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Clean potatoes, and pierce with a fork. Cook in microwave for 10-15 mins (depending on how many taters at a time) Turn over, then zap them for 10-15 more mins. in the microwave. Move potatoes into preheated (375) oven for another 15-20 minutes. Cut taters into halves,scoop out pulp into mixing bowl. Add ranch dressing (to taste, this can be a little or a lot) and mash up potatoes. Stir in chopped brocolli, and season with salt and pepper as desired. Scoop pulp back into skins and reheat in the oven for another 10-15 mins. Delish!
You can also make these the night before, just wait to reheat until the next day and increase the reheat time.
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Hashbrown casserole:
30 oz. hashbrowns
onion
1 can cream of chicken soup (you can sub you fav cream soup)
2 c. cheddar cheese
16 oz. sour cream
season to taste preference
pour 1 stick melted butter over top after mixing
Mix all together in casserole dish and bake 350 for 1 hour
This is very good and you can add your other favs (like bacon, etc) to it if you like
Do you like gnocchi ?
I love them, and if you're Italian and don't like them then most likely you were one of those who were subjected to "the slipper toss" many times for not eating your gnocchi....
Here's a link to some recipes to get you started !
Potato recipes? 
)Other than that, and an occasional au gratin casserole, I have no idea what to do with them....
Twice Baked Potatoes 
