AppId is over the quota
Potato recipes? What can you do with these guys? Well, maybe you take potatoes for granted and just keep doing the same old versions. Are they really an important part of your meals?
Take a look at these and see how you can make potatoes a star of the meal with very little work and, yes, in about half an hour, often less.
When it comes to potato dishes I'm not going to push their nutritional benefits. Sure, they have some valuable minerals, but they're really not considered "health food".
But, hey; most everyone likes them; a lot of us love them.
Oh, and if you're looking for Sweet Potato Recipes just click here for a page of half-hour sweet potato recipes.
Or maybe you'd be interested in the many ways to make Potato Salad.
TO PRINT A RECIPE: Click to it, highlight it, then click "File" -> "Print" -> "Selection" -> "Print".(If that doesn't work give your computer a whack with something - like I do. It won't help you print but you might feel better.)
CONTENTS
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WITH HERBS
Bengali-Style Oven-Fried Potatoes
Basil Roasted Reds
Crispy Rosemary Potatoes
Tuscan Roasted Potatoes
Crispy Pesto Spuds
Braised Potatoes with Thyme
Baby Reds with Vinegar & Sea Salt
Garlic & Olive Oil Smashed Potatoes
Rosemary & Garlic Mash
Roasted Potatoes with Rosemary & Lemons
WITH CHEESE
Cheesy Double-Cooked Potatoes
Grilled Parmesan & Parsley Potatoes
Baked Tater Tots with Cheese 'n Chiles
Cheesy Mash
Parmesan & Buttermilk Mash
WITH VEGGIES
Spuds and Spiced Spinach
Lemon-Garlic Roasted Russets
Potatoes in Ragouts
Potatoes & Corn with Chiles
10-Minute Garlic Smashed Potatoes
Potato & Carrot Pancakes
Mexican Fried Potatoes
Sherried Potato Casserole
Easy Fried Potatoes & Onions
New Potatoes & Quinoa
WITH MEAT
Oven-Roasted Beef & Potato Hash
Crisp Tater Skins with Rosemary & Bacon
Tasty Tiny Taters
Crispy Home Fries
RECIPE SEARCH
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Potato Cake (Pinza di Patate )
Serves 6-8
This is a very easy way to quickly create a potato dish that's truly outstanding.
8 large russet potatoes, peeled, diced & mashed
3 eggs
salt to taste
3 Tbsp each butter, melted & olive oil
1/3 cup freshly grated Parmesan cheese
2 Tbsp flour
1 egg yolk, lightly beaten
Preheat oven to 375F.Butter an 8-inch cake pan with a removable bottom.
Fill a large saucepan two-thirds full with water, bring to a boiland add potatoes. Boil gently until potatoes are tender, about 6-8 minutes.
Meanwhile, beat 3 eggs with salt in a large bowl., stirring in melted butter and oil.
Stir in mashed potatoes, Parmesan cheese and flour; mix well.
Put potato mixture into buttered pan, smooth the top with a rubber spatula, and brush with beaten egg yolk. Bakeabout 18 minutes or until top is golden.
Unmold, place on a warm platter, and serve immediately.
Click here for a look at my Italian quick & easy food recipes
Oven-Roasted Beef & Potato HashServes 4
To make this easy dish in our time frame you'll need some already cooked spuds (potatoes) which could be left-overs or canned. If you have left-over beef you can save a few minutes; otherwise just brown for 2 or 3 minutes.
1 cup each beef, browned a few minutes
1 cup coarsely ground cooked potatoes
1/4 cup each coarsely ground onion & snipped parsley
1 tsp salt
dash pepper
2 tsp Worcestershire sauce
6 oz can evaporated milk
1/4 cup fine dry bread crumbs
1 Tbsp butter, melted
Lightly mix the first 8 ingredients, and turn into 1 quart casserole.
Mix bread crumbs with melted butter, and sprinkle over top.
Bake for about 25 minutes or till heated through.
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Tasty Tiny Taters
Makes about 30 appetizers
This may be a cheap, impressive and easy appetizer but you cannot say the name five times fast ? or even three; try it.
1 & 1/2 lb ?B?-size potatoes (about 15 potatoes)
1/2 cup any brand herb & garlic spread, softened
2 Tbsp sour cream
2 Tbsp Parmesan cheese, grated
2 Tbsp real bacon bits
2 Tbsp fresh chives, chopped
Place potatoes in large saucepan; add enough water to cover. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 12 min. or until potatoes are tender.
Meanwhile, mix cream cheese spread, sour cream and Parmesan cheese; cover.
Drain potatoes and let cool a few minutes.
Cut potatoes in half; cut small piece from rounded bottom of each potato half. Place, bottom-sides down, on serving platter and top each with a tsp of the cream cheese mixture. Sprinkle evenly with bacon bits and chives. Done.
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Crispy Home Fries
Serves 6
Have you noticed that most restaurants just cannot get fried or hash brown potatoes really, really crispy no matter how firmly you request them? Well, at least when you?re having a ?big breakfast? at home they?ll be just right every time if you follow this quick & easy.
5 medium russet potatoes, thinly sliced
5 slices bacon, partially cooked then diced
1 sweet onion, thinly sliced
Salt and freshly ground black pepper to taste
Chopped fresh parsley, for garnish
Fry the bacon in a heavy iron skillet. When it?s deposited a good amount of that grease that you love even though you shouldn?t, remove the bacon, cut it into little pieces, put them in the pan with the spuds and onion and cook, covered, over medium heat about 10 minutes. Occasionally, ?spatulize? (move them around with your metal spatula) the potatoes so the bacon and onion don?t burn).
Now remove the lid and continue cooking and spatulizing about 8 minutes, or so, until the potatoes are golden brown and crunchy. Serve right away sprinkled with salt, pepper, and parsley.
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Crisp Tater Skins with Rosemary & Bacon
Serves 8
Of course, you?re going to nuke these guys; how else could we bake a potato in 10 or 12 minutes? But when you present these to your eaters, they?ll never guess.
2 large baking potatoes
2 Tbsp butter, melted
1/2 tsp dried rosemary, crushed
1/2 tsp each salt & pepper
1 cup (4 oz) shredded cheddar cheese
? cup pre-cooked crisp bacon
2 green onions, chopped
sour cream
Cut each potato lengthwise into four wedges. Cut away the white portion, except for 1/4 inch. Place skins on a microwave-safe plate, and nuke, uncovered, on high for 10-12 minutes or until tender.
Meanwhile, combine the butter, rosemary, salt and pepper and set aside.
Fire up your outdoor grill or your inside broiler, When spuds are soft; brush the butter mixture over both sides of the skins.
To cook outside, grill, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned. Turn potatoes and position over indirect heat for 2 minutes longer.
If you?re broiling them, place on a broiler pan, skin side down, and broil for a minute or two, then turn ?em over and grill the skin side until really crisp, say, 2 or 3 minutes. Flip ?em, top with cheese and broil until cheese is melted, say, 1 or 2 minutes.
In or out, when the cheese has melted, remove from the heat, sprinkle with bacon and onions and serve with sour cream on the side. Bengali-Style Oven-Fried Potatoes
Serves 4
This is an Indian dish that doesn't act like one. That is, you can pronounce the title and you probably have all the ingredients on hand. But, like most Indian dishes, this offers outstanding nutrition, especially, here, the turmeric.
2 lb russet potatoes
olive or canola oil spray
? tsp each turmeric & cayenne
? tsp cumin
salt & pepper
Preheat oven to 400F. Remove oven racks & spray them with oil.Wash potatoes & slice them lengthwise into sticks ?" thick or crosswise into rounds 1/3" thick.
Spray a sided cookie sheet with oil, and sprinkle on seasonings & potatoes; toss to coat.
Bake until the potatoes become tender and crusty, about 20 minutes, flipping once.
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Basil Roasted Reds
Serves 4
Simple and cheap - that's what we like. And, of course, more exciting than the average tater dish.
1/4 cup grated Parmesan cheese
1 Tbsp olive oil
1 Tbsp dried basil
1/4 tsp garlic salt
4 medium red potatoes
Preheat oven to 450F.
In a large resealable bag,combine cheese,oil,basil and garlic salt.
Cut potatoes into 1/4 " slices and add to bag,a few pieces at a time,and shake to coat.
Place on a baking pan coated with cooking spray and bake for 12-15 minutes on each side or until crisp.
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Crispy Rosemary Potatoes
Serves 4
Is this too simple to call a "recipe"? Ok, then call it "a super-simple way to make plain-old potatoes a favorite dish".
1/2 lb red potatoes, cut into 1/4-inch slices
1 Tbsp olive oil
2 Tbsp chopped fresh rosemary or 1 Tbsp dried
Preheat oven to 450F and generously oil 2 large baking sheets.
Arrange potatoes in 1 layer on sheets. Brush tops with oil and sprinkle with rosemary and salt and pepper to taste.
Roast potatoes in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden and edges are crisp, about 20 minutes. Done.
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Tuscan Roasted Potatoes
Serves 6
Too simple, you say? Simple is best, say I.
2 lb russet potatoes
1/2 cup extra virgin olive oil
Salt and pepper to taste
2 rosemary sprigs, or 1 Tbsp dried (but try real hard to use fresh)
Dice the potatoes, skins ON, really small and place them in a large non-stick pan along with the preheated olive oil. Stir them around to coat.
Add salt, pepper and rosemary, needles stripped from the stem, and cook, stirring gently, for about 10 minutes - relax, focus on slowly stirring, have a Zen moment. Hey! Don't go to sleep.
Add a little water, cover tightly and cook over low heat until tender(about 10 minutes more).
Arrange on a platter and serve. So good they can be your entree.
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Braised Potatoes with Thyme
Serves 2
Another quick and easy potato recipe that will probably make this the hit of the meal (unless, of course, the entree or other vegetable dish is one of ours).
1/4 cup virgin olive oil
1 & ? lb Red potatoes, quartered
1 sprig fresh thyme
1 tsp salt
Freshly ground pepper
Heat the olive oil in a large nonstick skillet and stir-fry potatoes for 8 minutes, shaking the pan once in a while to prevent scorching. Add the thyme and season with salt and freshly ground Pepper.
Cover and cook for 20 minutes over low heat, checking once in a while. Uncover, raise the heat, and brown the potatoes, shaking Pan. Serve right away.
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Crispy Pesto Spuds
Serves 6
The only way this is quick is via the baby, or ?b? size potatoes. I?m sure you?ll find this very easy dish well worth their premium price.
1 & 1/2 lb baby red potatoes, halved
1/4 cup jarred basil pesto
Boil the potatoes, halved, skins on, for about 15?18 minutes.
Preheat broiler and line a baking sheet with heavy-duty foil.
When they?re done, drain the potatoes, put them into a large bowl with the pesto and toss to coat.
Spread the tatoes on the baking sheet and broil for 4 or 5 minutes until they?re lightly browned. Serve 'em hot.
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Baby Reds with Vinegar & Sea Salt
Serves 8 as a side dish
A money-saving tip: don?t buy ?b?-size potatoes in bags. Look through the regular-size ones for the smallest and buy those; they?re usually about .75 cents to a dollar per pound less than ?b?-size.
3 lb small red potatoes, quartered
2 & 1/2 Tbsp tarragon vinegar Flaked or fine sea salt to taste 1 & 1/2 Tbsp extra-virgin olive oil
Cover potatoes with salted cold water by about an inch in a 4-quart pot and simmer until just tender, about 8-10 minutes. They?ll keep cooking after draining, so don?t overcook or they?ll be ?mashed? potatoes. Drain & rinse under cold water.
While the spuds are still warm, toss with the vinegar and salt.
Cool to room temperature, stirring occasionally, and gently toss with oil. Serve up.
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Garlic & Olive Oil Smashed Potatoes
Serves 4
Sure, any potato would work here, but one with its own distinctive flavor like Yukon Gold, would blend in best with the garlic & thyme, so says I. And since you'll probably use dried versus fresh thyme, the quick, easy and cheaper way, please don't add more of it than the half tsp in the recipe or that's all you'll taste.
2 lb medium-size un-peeled Yukon Gold potatoes, cut into 8 wedges each
6 Tbs[ olive oil, divided
5 large garlic cloves, peeled, halved
1 tsp chopped fresh thyme (or 1/2 tsp dried)
Nuke potato wedges until very tender, about 8-10 minutes.
Meanwhile, heat 5 Tbsp oil in large skillet over low heat. Add garlic; saute until golden, about 3-4 minutes.
Add potatoes and thyme to skillet, and mash coarsely. Season with salt and pepper.
Transfer to bowl, drizzle with remaining oil, and serve.
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Rosemary & Garlic Mash
Serves 6
Garlic mashed potatoes have become rather commonplace at restaurants and many homes, so give it a twist with some fresh rosemary ? but not too much; that is one powerful herb.
6 red potatoes (about 2 lb), peeled, cut into 1-inch chunks
4 cloves large garlic, peeled & mashed
1/4 cup freshly grated Parmesan cheese
1 Tbsp butter
1 Tbsp chopped fresh rosemary or 1 tsp dried (but really try to use fresh for this one)
2/3 cup whole milk
salt and ground black pepper to taste
Put potatoes and garlic in a large saucepan, cover with water and boil on high heat for about 18 minutes or until potatoes are tender; drain.
To the drained spuds add garlic and beat with an immersion (hand-held) mixer until combined.
Add cheese, butter, rosemary; beat until smooth. Gradually beat in the milk until fluffy. Season with salt and pepper. Serve it hot.
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Roasted Potatoes with Rosemary & Lemons
Serves 4
Another easy way to make your potato dish a more memorable part of the meal. And, yes, potatoes are vegetables so they count toward your 2 & 1/2 cups of fruits & vegetables per day,
1/2 lb fingerling or small Yukon gold potatoes
1 lemon
2 cloves garlic, minced
3 Tbsp fresh thyme
1/4 cup olive oil
3/4 tsp sea salt
1/4 tsp freshly ground pepper
Preheat oven to 450?.
Scrub potatoes and dry with a paper towel. Cut in half (or into quarters, if large) lengthwise; place in a bowl.
Cut lemon into quarters lengthwise, removing any seeds. Cut each quarter in half crosswise, then squeeze juice onto potatoes. Add juiced pieces to bowl.
Add garlic, thyme, olive oil, salt, and pepper. Toss thoroughly and spread mixture over bottom of a large roasting pan. Place in oven and roast about 25 or 30 minutes, turning potatoes from time to time so they are evenly browned.
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Potatoes in Ragouts
Serves 2
Not many potato recipes are quick even if they're easy. This one is.
1 lb unpeeled Yukon Gold potatoes, sliced 1/8 inch thick (3 cups)
1 tsp kosher salt
1/2 cup corn oil
Salt
Freshly ground pepper
2 Tbsp unsalted butter or margarine
1 medium onion, peeled and thinly sliced
1 Tbsp minced fresh chives
Wash the potato slices in cold water & pat dry. Sprinkle the kosher salt over the slices, which will draw out more water. Let stand for 10 minutes. Once more pat dry.
In a large nonstick skillet, heat the oil. Stir-fry the potato slices in the hot fat for 10 minutes, turning them a number of times with a pancake turner until golden brown. Season with salt and freshly ground pepper. With a slotted spoon, transfer the potatoes to a serving platter.
Discard the fat in the skillet, melt butter or margarine and stir-fry the onion slices for 5 minutes. Toss the potatoes, onions, and chives together and serve immediately.
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10-Minute Garlic Smashed Potatoes
Serves 4
Of course, when you see something like potatoes done in 10 minutes you know the microwave will play a part. This recipe calls for leaving the skins on, but if you find that yucky just take 'em off.
4 medium red potatoes, skins on
1/3 cup extra virgin olive oil
6 cloves garlic, pressed
1/3 cup milk
Sea salt and pepper to taste
Cut potatoes into 1/2-inch cubes with skin on and put them with 3 Tbsp water into a lidded microwave-safe dish ? that would be GLASS, not plastic ? and nuke for about 8 minutes on high.
While waiting, press garlic cloves into a small container; you know, with a garlic press.
When the nuker beeps, remove and mash the spuds with olive oil, the garlic, and milk. Add salt and pepper to taste.
I know, I know; it was just too easy to taste as good as this.
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Lemon-Garlic Roasted Russets
Serves 4-6
Peel the spuds if you must, but whenever possible I leave them au naturale. And try really hard to use fresh oregano as garnish for this recipe; it?ll be so much better than just parsley.
3 lb russet potatoes, cut to 1-inch cubes
1/2 cup olive oil
4 garlic cloves, minced
1 & 1/2 tsp dried oregano, crumbled
1 tsp salt
Freshly ground black pepper
1/2 cup low-salt chicken broth
1/4 cup freshly squeezed lemon juice
3 Tbsp freshly chopped oregano for garnish (or use parsley)
Heat oven to 375 degrees F.
Place potatoes in a single layer on 13 x 9-inch baking dish and pour on the oil. Add garlic, oregano and salt and pepper to taste, tossing well to coat. Bake for about 12 minutes.
Add stock, smoosh ?em around and bake 8 minutes more.
Add lemon juice, toss and bake 8 minutes more, until cooked through.
Sprinkle with fresh oregano (or parsley) & serve at once.
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Spuds and Spiced Spinach
Serves 4
I think it's better to use fresh grated ginger rather than dried, but dried is not so bad "in a pinch" (actually not a pinch but a teaspoon).
2 Tbsp vegetable oil
1 medium-size onion, chopped
1 & 1/2 lb russet potatoes, peeled, cut into 1 inch cubes
2 cloves garlic, minced or pressed
2 tsp ground coriander
1 tsp grated fresh ginger
1 cup water
5 cups packaged triple-washed baby spinach
Salt cayenne red pepper(a little goes a long way)
Heat oil in a wide non-stick frying pan over high heat. Add onion and potatoes; cook, stirring often, about ten minutes until potatoes are well browned all over.
Add garlic, coriander, and ginger; stir for 30 seconds. Add water. Reduce heat, cover, and simmer about 5 minutes until potatoes are tender.
Add spinach and stir about two minutes until wilted. Season to taste with salt and, carefully, the red pepper (we say vegetables can be exciting but don't get carried away.).
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Easy Fried Potatoes & Onions
Serves 4
This is such a basic recipe that I hesitate to display it, but if you're a new cooker maybe nobody ever taught it to you. If so, I hope you remember you learned it here. If you don't have any cooked spuds, slice raw ones 1/16-inch thick before cooking.
1 large onion, peeled and thinly sliced
2 Tbsp butter
1 Tbsp olive oil
4 potatoes (baked or boiled and cooled)
salt and pepper
Heat oil and butter in a skillet. Add the onions and cook until soft and lightly browned. Remove the onions from the pan and reserve.
Slice the cooked potatoes into 1/4 inch slices, or raw ones as thin as possible. Add them to the hot pan and brown on both sides.
Return the onion to the pan, toss with the spuds and season. Serve warm.
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Potatoes & Corn with Chiles
Serves 4 as a side dish
Everyone loves potatoes, right? And who doesn't like corn? So if you also enjoy chopped Mexican peppers, this might become your main dish instead of a side. Aren't we always being told we should eat less meat & more veggies?
1 or 2 serrano chiles, seeded & chopped
1 cup onion, chopped
2 Tbsp butter
2 cups whole kernel corn
2 cups small red potatoes, cubed
1/2 tsp cayenne pepper
1/2 tsp Salt
After cutting the little spuds in quarters, boil them about 8 minutes.
Meanwhile, cook and stir the chiles and onion in the butter in a 10-inch skillet until they're tender.
As soon as the potatoes are ready, stir them into the chile mixture with the remaining ingredients, cook, stirring occasionally, until heated through, about 4 minutes. Serve up. Ole!
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Easy Fried Potatoes & Onions
Serves 4
This is such a basic recipe that I hesitate to display it, but if you're a new cooker maybe nobody ever taught it to you. If so, I hope you remember you learned it here. If you don't have any cooked spuds, slice raw ones 1/16-inch thick before cooking.
1 large onion, peeled and thinly sliced
2 Tbsp butter
1 Tbsp olive oil
4 potatoes (baked or boiled and cooled)
salt and pepper
Heat oil and butter in a skillet. Add the onions and cook until soft and lightly browned. Remove the onions from the pan and reserve.
Slice the cooked potatoes into 1/4 inch slices, or raw ones as thin as possible. Add them to the hot pan and brown on both sides.
Return the onion to the pan, toss with the spuds and season. Serve warm.
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New Potatoes & Quinoa
Serves 8
Talk about healthy. Wow! Just look at all the nutritious stuff in this quick and easy dish. The quinoa alone has so much value you?ll feel like running around the block after dinner ? 3 or 4 times!
1 Tbsp olive oil
3 large cloves garlic, minced
1 large onion, coarsely chopped
2 cups diced new potatoes
1/2 cup diced carrots
1 & 1/2 cups vegetable broth
1 cup quinoa
1 & 1/2 cups frozen corn kernels
1/2 tsp dried oregano
1/2 tsp dried tarragon
Salt and pepper to taste
Saute garlic and onion in olive oil over medium heat until onion is translucent, about 4 minutes. Dice your spuds (potatoes) while tending to the the onions.
Add potatoes and carrots, saute for another minute or two and add remaining ingredients. Bring to a boil, reduce heat, cover and simmer for 20 minutes, or until all the broth has been absorbed. Taste to correct seasonings and serve - if you're a vegan this might be your main dish; also if you just want a break from meat or poultry meals.
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Potato-Carrot Dinner Pancakes
Serves 4
Maybe, ?pancakes? is too "breakfast-y" a name for these, since carrots don't usually get up for breakfast. So how about, ?potato-carrot latkes?? or ?hash browns with carrots?? Or ?fried carrots & potatoes?? BetTer stop or this might be the first recipe introduction that?s longer than the recipe. Hey, it is!
2 big russet potatoes, grated & squeezed of excess liquid
2 big carrots (1/4 lb), grated (Don't waste higher-priced "babies")
salt & pepper to taste.
Combine the grated potatoes and carrots and form into 4 pancakes. Heat the oil in a large nonstick skillet over medium heat and cook pancakes until browned, 4 to 6 minutes per side.
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Mexican Fried Potatoes
Serves 4
Basically, crisp pan-fried potatoes & onions with a salsa puree over them. Basically, awesome.
4 large red potatoes, cut into 1/3 inch slices
4 Tbsp olive oil
1 small onion, thinly sliced
1 tsp garlic, minced
salt and pepper :
1 & ? cups your favorite salsa, pureed
1 Dash Tabasco
In your blender, puree the salsa & Tabasco. Heat in a small sauce pan over low heat.
Bring the oil to a ?shimmer in a heavy skillet. Add the potatoes, onion, and garlic. Cook until well-browned & crisp, turning often, about 12-15 minutes.
Plate the spuds and top with the warm sauce; serve immediately.
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Cheesy Double-Cooked Potatoes
Serves 4
I can assure you this will be a family favorite and you'll be expected to bring it to any pot luck supper or covered dish event - you know sometimes the only thing at those events you really go for is the dish you bring.
4 medium baking potatoes
1/2 cup milk
1/4 cup butter
1/2 tsp salt
1 dash pepper
1/4 cup shredded Cheddar cheese
Scrub whole potatoes, puncture with a fork and nuke on high 11 to 13 minutes, or until almost done. Wrap in terry towel 3 minutes or longer while they cool down.
Cut thin slice from top of each potato; scoop out inside leaving thin shell.
Mash insides until no lumps remain, adding small amount of milk, beating after each addition.
Add margarine, salt and pepper; beat vigorously,use an immersion blender if you have one, until light and fluffy. Stir in cheese, and fill potato shells.
Just before serving, sprinkle with cooked bacon bits or chopped chives, if desired.
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Grilled Parmesan & Parsley Potatoes
Serves 6
When doing this recipe and any other tater recipes on a grill, try to use only Idaho or russets because they contain the least amount of natural moisture and so will crisp up ?real good?.
2 lb russet potatoes, skins on, cut in wedges big enough that they won?t fall through the rack and spoil your cook-out
3 Tbsp olive oil, divided
1/2 tsp each salt & pepper
1/3 cup grated Parmesan cheese
1 Tbsp granulated garlic
1/4 cup finely chopped Italian parsley
Heat grill. Duh.
Toss potatoes with 2 Tbsp of the oil, salt and pepper in a bowl.
Grill, covered with a foil tent, over a medium heat source for 10 to 12 minutes or until tender when stuck with a fork.
Place potatoes in large bowl; toss with remaining oil, cheese, garlic and parsley; and serve ?em while they?re hot.
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Parmesan & Buttermilk Mash
Serves 6
This is one of those recipes that wouldn?t make the time limit without our old pal, the microwave oven (or ?nuker?).
2 lbs russet potatoes
2/3 cup milk
3 Tbsp butter
1/2 cup buttermilk
l/3 cup grated fresh Parmigiano-Reggiano cheese
1/2 tsp each salt & black pepper
Poke each potato several times with a fork, place in a glass dish, covered, and nuke on HIGH for 15 minutes or until tender, turning after 8 minutes.
After a 2 minute rest, for the potatoes, and you too, cut each in half, lengthwise, scoop out the insides with a large spoon, and transfer to a bowl.
Combine milk and butter in another glass bowl, and microwave at HIGH for 1 or 2 minutes or until butter melts.
Add this milk mixture to the potatoes; mash it all together with a potato masher to the consistency you like and stir in the buttermilk, cheese and seasonings. That?s it.
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Baked Tater Tots with Cheese 'n Chiles
Serves 4-6
I call these tater tots because it?s easier than trying to create a generic name. Wouldn't ?small cubes of pre-crisped reconstituted potatoes with chiles? make your mouth water? But, please, don?t feel obliged to buy genuine ?Tater Tots?. A generic brand will be fine and probably cheaper.
4 cups frozen Tater Tots or similar
1 (16 oz) can stewed tomatoes
1/4 tsp dried oregano, crumbled
1 cup sour cream
2 Tbsp milk
1 Tbsp chopped canned green chiles
1/2 tsp salt
1/2 cup grated Cheddar cheese
Heat oven to 375F.
Put frozen tots into a 1 & 1/2-quart shallow baking dish and mix with tomatoes and oregano.
In a small bowl, stir sour cream, milk, chiles and salt together. Ladle onto the tots mixture, sprinkle with cheese and bake about 20-25 minutes.
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Cheesy Mash (potatoes, that is)
Serves 4-6
Of course, you can use margarine! They just won?t taste as great. And if you want use ?real? mashed spuds cut about 4 medium-size reds into little cubes and boil for maybe 25 minutes, mash ?em and mix in the other stuff, You should still come in at close to thirty minutes total.
1 22-oz package frozen mashed potatoes
1 cup (4 oz) shredded Mexican four cheese blend
3 Tbsp butter
1 / 2 tsp salt
1/4 tsp pepper
Cook potatoes according to package directions. Stir in cheese blend, butter, salt, & pepper
Stir until smooth. Serve immediately.
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