Potatoes

Ingredients
4 tablespoons unsalted butter
2 ¹⁄₂ pounds small potatoes, scrubbed.  Cut in half if large.
2 teaspoons kosher salt
¹⁄₂ teaspoon freshly ground black pepper
3 tablespoons mixed fresh green herbs such as parsley, chives, and dill, minced

Instructions
1. Melt butter in Dutch oven over medium heat.  Add potatoes, salt, pepper, and toss well.  Cover pot tightly and cook over low heat for 20 to 30 minutes, or until potatoes are just tender when tested.  Shake the pot every 5 minutes or so, without removing the lid, to keep potatoes from sticking. 

2. Turn off heat and let potatoes steam 5 minutes with lid on.  Toss with fresh herbs and serve hot. 

Comments
This recipe is from Ina Garten and it’s a fairly basic and straightforward potato recipe.  You can modify it how you’d like by varying the herbs you’re using. 

Shown here with grilled steaks.

Ingredients
2 ¹⁄₂ pounds russet potatoes, scrubbed, skins left on
1 cup heavy cream
1 cup chicken broth
4 cloves garlic, minced
4 tablespoons unsalted butter
³⁄₄ cup Parmesan cheese, grated or shredded
³⁄₄ teaspoon salt
¹⁄₂ teaspoon ground black pepper
1 ¹⁄₂ cups sharp cheddar cheese, shredded

Instructions
1. Heat oven to 350*F.

2. Place potatoes in large pot and add enough cold water to cover by 2 inches. Bring potatoes to boil over high heat, then lower heat to maintain gentle simmer. Cook until potatoes are just barely tender, 15 to 17 minutes. Drain potatoes. When cool enough to handle (5 to 8 minutes), shred potatoes using shredding attachment of food processor or large holes on box grater. Place shredded potatoes in large bowl and set aside.

3. Bring cream and broth to simmer in small saucepan. Remove pan from heat and stir in garlic, butter, and Parmesan. Pour cream mixture into bowl with potatoes and stir to combine. Stir in salt and pepper. Scrape potato mixture into 2-quart oval baking dish and sprinkle with cheddar.

4. Cover baking dish with foil and bake for 30 minutes. Uncover and continue cooking until top is nicely browned, 20 to 25 minutes. Cool for 10 minutes before serving.

Comments
This recipe is from Cook’s Country 2005.  I like creamy potato dishes, what can I say?  This one was nice due to the shredded texture of the potatoes; they still had some bite to them unlike mashed potatoes.  I left the peels on, since I see no reason to remove them, but you’re welcome to peel your potatoes if that’s what you’d like to do.  You can use any type of cheese you like as well, depending on your tastes or the flavors you’d like to pair the casserole with.  This was a fairly tasty dish and also pretty basic. 

Shown here with Garlic Roast Beef.

Cook’s Country 2005

Ingredients
4 russet potatoes, scrubbed and cut into chunks
¹⁄₃ cup half and half
¹⁄₄ cup unsalted butter
2 garlic cloves, minced
¹⁄₄ cup cottage cheese, pureed (I pureed mine in my hand blender.  Use whatever works for you.)
2 tablespoons chives, thinly sliced
Salt and pepper, to taste

Instructions
1. Place potatoes in large pot and fill with water.  Salt water well then bring water to boil over high heat, reduce heat to medium-high, and cook potatoes until fork tender, about 25 minutes. 

2. Meanwhile, bring half and half, butter, and garlic to simmer in small saucepan.  Remove from heat. 

3. Drain potatoes in colander and return to pot.  Mash potatoes and taste for salt, add more if necessary.  Pour half and half mixture over potatoes and stir well until combined and potatoes are as smooth as you want them to be. 

4. Stir in pureed cottage cheese, chives, and taste for seasoning.  Add more salt and pepper if desired. 

Comments
This recipe is from Spoon Fork Bacon and was originally called “Heavenly Mashed Potatoes.”  I didn’t find them very heavenly, but they were certainly scrumptious.  The cottage cheese isn’t detectable in the finished product but I’m sure it adds a nice creaminess without the addition of extra cream.  The garlic, of course, helped too! 

Shown here with Roasted Lamb Shoulder.

Internet - Spoon Fork Bacon

Ingredients
3 tablespoons unsalted butter
2 onions, chopped fine
¹⁄₄ cup all purpose flour
1 ¹⁄₂ cups chicken broth
1 cup half and half
1 ³⁄₄ teaspoons salt
¹⁄₂ teaspoon dried thyme
¹⁄₄ teaspoon pepper
2 cups sharp cheddar cheese, shredded
8 cups frozen shredded hashbrown potatoes (I used a 30 ounce bag.) 
¹⁄₂ cup sour cream
4 cups sour cream and onion potato chips, crushed (Recommended brand: Lays.  I used a 10 ounce bag.)

Instructions
1. Adjust oven rack to middle position and heat oven to 350*F. Melt butter in Dutch oven over medium-high heat. Cook onion until softened, about 5 minutes. Add flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in broth, half and half, salt, thyme, and pepper and bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, 3 to 5 minutes. Off heat whisk in cheddar until smooth.

2. Stir potatoes into sauce, cover, and cook, stirring occasionally, over low heat until thawed, about 10 minutes. Off heat, stir in sour cream until combined.

3. Top potato mixture with potato chips. Bake until golden brown, 45 to 50 minutes. Let cool 10 minutes before serving. 

Comments
This recipe is from the 2011 Cook’s Country Annual.  It was tasty, but I’m not entirely sure how I feel about it.  Perhaps there were too many chips on top and that made it a bit too greasy?  I don’t know.  The recipe has potential and I think it is superior to the standard Funeral Potatoes due to the lack of cream of mushroom soup.  Maybe that’s something that was missing, though?  Mushrooms? 

This recipe needs a bit more thought, but I think I can tweak it into perfection if I remember to revisit it. 

Shown here with Grilled Steakhouse Burgers.

Cook’s Country 2011

Ingredients
5 ¹⁄₄ ounces cream of mushroom soup (I prefer Healthy Request)
¹⁄₂ cup milk
2 tablespoons ranch dressing
1 tablespoon dried chives
1 teaspoon freshly ground black pepper
1 teaspoon dried parsley
32 ounces frozen tater tots, thawed
¹⁄₂ cup cheddar cheese or Mexican cheese blend, shredded
¹⁄₂ cup French’s fried onions

Instructions
1. Heat oven to 350*F. 

2. In large bowl, mix soup, milk, ranch dressing, chives, pepper, and parsley.  Toss tater tots in mixture then pour into 12 by 9-inch baking dish. 

3. Sprinkle tater tot mixture with cheese and fried onions.  Bake 40 minutes or until cheese is melted and tater tots are crispy.

Comments
This recipe is from The Village Cook.  I’ve made it twice now.  The recipe didn’t have a dish size, so I made it in a 9x12 the first time.  The second time I doubled the recipe and made it in a 9x12 as well.  Art wasn’t around for both experiments, but Lance and I both preferred the single recipe in a 9x12.  We felt that when it was doubled, it was too deep and we missed out and all of the crispy edges and top.  So the verdict is to make this in a 9x12 as my recipe states.  If you want to double it, use two 9x12s! 

We all thought this was super tasty, but tater tots are amazing so that’s no surprise.  I’ll look forward to making this again in the future. 

Shown here with the best Meatloaf ever.

Internet - The Village Cook

Ingredients
4 cups shredded hash brown potatoes, thawed if frozen
¹⁄₂ cup onion, finely chopped
8 ounces bacon, cut into pieces and cooked until crisp
1 cup cheddar cheese, shredded
1 can (12 ounces) evaporated milk
1 egg, beaten
1 ¹⁄₂ teaspoons seasoned salt (I used Montreal Steak Seasoning.)

Instructions
1. Heat oven to 350*F.  Spray 8x8-inch baking dish with cooking spray. 

2. Layer ¹⁄₂ potatoes, ¹⁄₂ onion, ¹⁄₂ bacon and ¹⁄₂ cheese in dish then repeat layers.  Combine evaporated milk, egg, and seasoned salt in small bowl then pour evenly over potato mixture. 

3. Cover and bake 55 to 60 minutes.  Uncover and bake for an additional 5 minutes.  Let stand 10 to 15 minutes before serving. 

Comments
This recipe is from Very Best Baking and was, well, disappointing.  It was wet and a bit flavorless despite the good ingredients.  I think I might have preferred this if it had been made in a 9x12 instead since it might have had the chance to get a bit crispier that way.  I tried to heat up leftovers in a skillet too in order to get things crispy, but I was still displeased.  I think I’ll stick to Funeral Potatoes in the future. 

Shown here with scrambled eggs.

Internet - Very Best Baking

Ingredients
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons dried parsley
¹⁄₂ teaspoon cayenne
¹⁄₂ teaspoon paprika
1 teaspoon salt
¹⁄₂ teaspoon pepper
2 ¹⁄₂ pounds potatoes, scrubbed and cut into wedges

Instructions
1. Heat oven to 450*F. 

2. Mix oil and all spices on rimmed baking sheet.  Toss potatoes in mixture, using your hands to coat potatoes in olive oil mixture. 

3. Bake 20 minutes, remove from oven, and flip for even browning.  Return to oven and cook another 10 to 20 minutes, or until potatoes are tender inside and crisp on the outside. 

Comments
This recipe is from Texanerin Baking.  Art really loves roasted potatoes and he declared these to be some of the best he’d ever eaten.  Win!  They were a bit spicy and I might decrease the paprika in the future, but this was definitely a successful roasted potato recipe.  Yum. 

Shown here with Bacon Burgers with Bacon Onion Balsamic Jam and Cheater Mustard Greens.

Internet - Texanerin Baking

Ingredients
1 ¹⁄₂ pound potatoes, peeled (Mine were large, so I cut them in half)
1 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
Broth, vegetable, chicken or beef
4 tablespoons butter, sliced into thin pats

Instructions
1. Heat oven or grill to 350*F. 

2. Place potatoes in oven safe dish such as 9 by 12-inch glass baking dish.  Sprinkle potatoes with garlic powder, salt and pepper.  Pour enough broth into dish to reach halfway up potatoes.  Place small pat of butter on top of each potato. 

3. Place dish in oven or grill and cook 30 to 60 minutes, depending on size of potatoes, until tender on top and crisp on bottom. 

Comments
This recipe is from Kayotic Kitchen.  I love that she’s got a Big Green Egg like I do since it means her grill (recipes are really easy for me to translate to my own grill.  This potatoes would be really easy to make in the oven instead of the grill, but the grill does add a nice smoky flavor to the potatoes that you’d miss in the oven. 

These were tasty, fairly easy, and nice and crispy on the bottom.  At least they were crispy until I topped them with Carbonnade!  I used beef broth since I already had some open due to the Carbonnade and that seemed to work very well. 

Shown here with Carbonnade.

Internet - Kayotic Kitchen

Ingredients
1 pound potatoes, cubed
1-2 bunches broccoli, chopped
¹⁄₄ cup milk
1 tablespoon butter
6-8 ounces bacon, chopped
1 onion, minced
1 clove garlic, minced
4 ounces shredded cheese (I used cheddar.)
Salt and pepper, to taste

Instructions
1. Heat oven to 400*F. 

2. Bring large pot salted water to boil.  Cook potatoes 20 to 25 minutes, or until tender.  Add broccoli during last 5 minutes of cooking.  Drain potatoes and broccoli and return to pot.  Mash with milk and butter. 

3. Heat medium skillet over medium heat and cook bacon until beginning to crisp.  Add onion and continue cooking until onion is tender.  Add garlic and cook 30 seconds, or until fragrant. 

4. Mix potatoes, bacon mixture, and cheese in baking dish.  Bake 20 to 25 minutes, or until top begins to brown. 

Comments
This recipe was supposed to be Creamy Potato Bake from Awwful Food.  But I must have been sleeping when I made my grocery list since I didn’t grab a number of ingredients the recipe called for!  I ended up doing something different and making this instead.  Thankfully it was delicious and reminded Art of the potato soup I make.  So all was right in the world.  I hope to revisit the original recipe correctly in the future. 

Shown here with smoked turkey.

Person - Gwen

Ingredients
2 ¹⁄₂ pounds potatoes, scrubbed and cut into ¹⁄₂-inch cubes
1 cup fresh parsley
³⁄₄ cup Greek yogurt
¹⁄₄ cup mayonnaise
¹⁄₄ cup onion, chopped
3 tablespoons prepared horseradish
1 teaspoon salt
³⁄₄ teaspoon freshly ground pepper
2 eggs, hard boiled peeled and chopped (I use hard boiling instructions from this recipe.)

Instructions
1. Place potatoes in large pot and add water to cover by 1 inch.  Bring water to boil over high heat, reduce heat to medium-high, and cook until potatoes are just tender, about 15 to 20 minutes.  Drain and spread potatoes on a baking sheet to cool. 

2. Meanwhile, place parsley, yogurt, mayonnaise, onion, horseradish, salt, pepper, and eggs into immersion blender cup and blend until smooth.  If you don’t have an immersion blender, just chop everything finely and stir together. 

3. Stir together potatoes and sauce in large bowl.  Chill completely before serving, about 4 hours. 

Comments
This recipe is from [Healthyseasonal(recipes](http://www.healthyseasonal(recipes.com/index.php?option=com_content&view=article&id=682:creamy-horseradish-potato-salad&catid=75:new-blogs&Itemid=208) and it was very nice.  The combination of yogurt and parsley provided a fresh, almost lemony, flavor that was quite enjoyable.  This potato salad have a lighter feel to it than (recipes I’ve made in the past and I’m going to be tempted to sub out some of the mayo for Greek yogurt when I make my beloved Creamy Potato Salad recipe in the future. 

I found the horseradish to be a bit too strong in this recipe which, sadly, had a negative impact on my enjoyment.  I would definitely reduce the horseradish to 2 tablespoons in the future.  The guys, however, liked it just as it was, so my taste buds might have just been having an off day. 

Shown here with really amazing Smoked Beef Brisket.  Art has finally perfected his method as you can see from the beautiful smoke ring all around these pieces of meat.  YUM.

Internet - Healthseasonal(recipes