Hasselback Potatoes recipe courtesy of Ree Drummond

Ingredients:

8 tablespoons (1 stick) butter, softened

1/2 cup extra-virgin olive oil

1/3 cup finely chopped chives

Kosher salt and freshly ground black pepper

6 medium russet potatoes, scrubbed

Directions: 

Preheat the oven to 450 degrees F.

Stir together the butter, olive oil, chives and some salt and pepper in a small bowl.

Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.

Put the potatoes on a baking sheet and brush on the butter mixture, making sure to get in between all the slices. Bake until tender and crisp, 55 to 60 minutes.

Video:  http://www.foodnetwork.com/recipes/ree-drummond/hasselback-potatoes.html#lightbox-recipe-video

Jessica's Garlic Roasted Mashed Potatoes

Recipe courtesy of: Jessica McCoy

Ingredients:

3 large potatoes, peeled and quartered

... 2 heads garlic, cut in halves

1/2 cup cream

2 tbsp. melted butter

2 rosemary or 1 tsp. rosemary

olive oil

salt and pepper

Preparation:

Boil potatoes in water with salt for at least 30 minutes or until soft. Drain and mash potatoes until smooth. Using potato ricer is preferred but it is optional as a standard masher can be used.

Slice head of garlic in half and set aside in a square of aluminum foil. Add some olive oil and a little bit of salt on the top of garlic. Top with fresh or ground rosemary. Put the other half of garlic back on top, as if making a sandwich, and add another table spoon of olive oil. Wrap tightly in the aluminum foil. Bake in oven at 400 degrees at least 40 -45 minutes. Remove from oven and peel.

Meanwhile, in a sauce pan combine cream and butter. Stir until smooth and well combined over low, medium heat. Set aside.

In a mixing bowl with mashed potatoes combine, peeled baked garlic, cream and butter mixture, salt and pepper. Stir until well incorporated. Adjust seasoning according to taste.

Serve on a platter with favorite main dish.

Enjoy your roasted garlic mashed potatoes!

Creamy Au Gratin Potatoes

Recipe from: AllRecipes.com
http://allrecipes.com/Recipe/Creamy-Au-Gratin-Potatoes/Detail.aspx?ms=1&prop25=45198561&prop26=WhatsCooking&prop27=2010-09-30&prop28=RecipeArea1&prop29=FullRecipe_1&me=1


Prep Time:30 Min
Cook Time: 1 Hr 30 Min
Ready In: 2 Hrs

Original Recipe Yield 4 servings

Ingredients

4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese

Directions

Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours in the preheated oven.

Scalloped Potatoes

Recipe from: Simply Recipes
http://simplyrecipes.com/recipes/scalloped_potatoes/

Ingredients

3 Tbsp butter
2 lbs (about 4 medium sized) Russet potatoes, peeled, sliced 1/8-inch thick
1 large yellow or white onion, thinly sliced
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh chives (optional)
2 thick slices of bacon, cooked and chopped
2 1/2 cups grated Swiss or Gruyere cheese (about 8 ounces)
1/2 cup grated Parmesan cheese (about 2 ounces)
2 1/2 cups to 3 cups of half-and-half (half milk, half cream)
Salt and pepper

Method

1 Preheat oven to 350°F. Butter a large casserole dish with 1 1/2 Tbsp of butter. If you use a casserole dish that is about 9x13 (bigger than the one shown) you'll have more surface area, more of the potatoes will brown, and the cooking time will be faster.

2 Layer the bottom of the casserole dish with 1/3 of the potato slices. Sprinkle with salt and pepper. Layer on 1/2 of the sliced onions and 1/2 cup of the Swiss cheese. Layer on 1/2 of the bacon, 1/2 of the parsley and chives. Sprinkle with a little Parmesan.

Repeat by layering on 1/3 of the potato slices, sprinkle again with salt and pepper. Layer on the remaining sliced onions, 1/2 cup of the Swiss cheese, the remaining bacon, parsley and chives. Sprinkle with a little Parmesan.

Top the casserole with the remaining potato slices. Add the half and half. Dot the potatoes with the remaining 1 1/2 Tbsp of butter.

3 Cover the casserole with aluminum foil and bake in the oven for one hour. After an hour, remove from the oven, remove the foil, sprinkle on the remaining Swiss and Parmesan cheese. Return to the oven for an additional 30-40 minutes. When done, the potatoes should be tender, but not mushy, and the liquid should be mostly absorbed.

Baked Potato Casserole

Ingredients

5 pounds red potatoes, cooked and cubed
1 pound sliced bacon, cooked and crumbled
4 cups cubed Cheddar cheese
4 cups shredded sharp Cheddar cheese
1 large onion, finely chopped
1 cup mayonnaise*
1 cup sour cream
1 tablespoon minced chives
1 teaspoon salt
1/2 teaspoon pepper

Directions

In a large bowl, combine potatoes and bacon. In another bowl, combine the remaining ingredients; add to potato mixture ad toss gently to coat. Transfer to a greased 4-1/2-qt. baking dish. Bake, uncovered, at 325 degrees F for 50-60 minutes or until bubbly and lightly browned.

Spicy Roasted Potatoes

Ingredients

3 medium red potatoes, cut in 1-inch pieces
1 tablespoon taco seasoning
1 tablespoon canola oil

Directions

In a large resealable plastic bag, combine all ingredients; shake to coat. Place potatoes in a 9-in. square baking pan coated with nonstick cooking spray. Bake, uncovered, at 450 degrees F for 25-30 minutes or until tender, stirring once.

Creamy Skillet Potatoes

Ingredients

7 cups cubed uncooked red potatoes
1/3 cup chopped onion
2 tablespoons all-purpose flour
1 (1 ounce) package ranch salad dressing mix
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt
1/4 cup reduced-fat sour cream
2 cups fat-free milk

Directions

Place 1 in. of water and potatoes in a large nonstick skillet; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until tender; drain. Coat skillet with nonstick cooking spray; add potatoes and onion. Cook over medium heat for 5-7 minutes or until golden brown.
In a saucepan, combine the flour, salad dressing mix, parsley and salt. Stir in the sour cream. Gradually add the milk, stirring until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over potatoes; toss to coat.

Scalloped Potatoes

Ingredients:

3 pounds potatoes, thinly sliced
salt to taste
9 tablespoons all-purpose flour
6 tablespoons butter, diced
1 quart milk

Directions:

Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch baking dish.
Arrange one layer of potatoes in the bottom of the prepared baking dish. Sprinkle the potatoes with salt, 3 tablespoons flour and 2 tablespoons butter. Repeat layering 2 more times, until all of potatoes have been used. Slowly pour milk over the potatoes until the dish is 3/4 full of milk.
Bake until the milk comes to a boil (check after 5 minutes), then reduce heat to 375 degrees F (190 degrees C) for another 45 to 60 minutes.

Swiss Scalloped Potatoes

Ingredients
5 medium potatoes, peeled and thinly sliced
1 small onion, thinly sliced
1 (4 ounce) jar diced pimientos, drained
3 garlic cloves, minced
2 cups shredded Swiss cheese, divided
3/4 teaspoon salt
1/4 teaspoon pepper
1 (14.5 ounce) can chicken broth
2 tablespoons butter or margarine

Directions

In a greased shallow 3-qt. baking dish, layer a third of the potatoes, onion, pimientos, garlic and Swiss cheese; sprinkle with 1/4 teaspoon salt and a dash of pepper. Repeat layers once. Top with remaining potatoes, onion, pimientos, garlic, salt and pepper. Pour broth over the top; dot with butter. Bake, uncovered, at 375 degrees F for 1 hour.
Sprinkle with remaining cheese. Bake 30 minutes longer or until liquid is absorbed and cheese is melted. Let stand for 10 minutes before serving.

Oregano Potatoes

Ingredients

2 medium potatoes, peeled and cubed
2 tablespoons lemon juice
5 1/2 teaspoons olive oil or vegetable oil
1 garlic clove, minced
1 1/2 teaspoons minced fresh oregano
1/2 teaspoon salt
1/8 teaspoon pepper


Directions
In a bowl, combine all of the ingredients. Transfer to a
greased 1-qt. baking dish. Bake, uncovered, at 425 degrees
45-50 minutes or until tender, stirring twice.

Tracy's Baked Potato Soup

Ingredients:

1 Large onion diced
1 stick of butter
1 quart half & half
1 pint heavy cream
1 bunch of scallions chopped small
4-6 cups of chicken stock or bouillon cubes
2 bags of Idaho Roasted Garlic Mashed Potato mix
(it thickens the soup and gives it flavor instead of a rue, or what ever you prefer)
5 pound bag of potatoes peeled and chopped into bite size pieces, boiled and put in refrigerator to harden
Cooked bacon
cheddar cheese.

Directions:

In a large pot Saute onion with the butter, add half & half, heavy cream and chicken stock/bouillon cubes (will need to add water if using them, but only half of what it calls for),some scallions, let it get to a slow boil, add mashed potato mix (both bags) and stir in well and turn down heat to just keep warm, add chopped potatoes and let mixture get hot. Pour into bowl and add cheddar cheese, chopped cooked bacon & scallions for garnish. Very simple recipe. Enjoy!!!

OLD FASHIONED POTATO SALAD

"This is potato salad the old fashioned way - with eggs, celery and relish. It's really good to serve with chili."

PREP TIME 45 Min

COOK TIME 15 Min

READY IN 1 Hr

INGREDIENTS:

5 potatoes

3 eggs

1 cup chopped celery

1/2 cup chopped onion

1/2 cup sweet pickle relish

1/4 teaspoon garlic salt

1/4 teaspoon celery salt

1 tablespoon prepared mustard

ground black pepper to taste

1/4 cup mayonnaise

DIRECTIONS:

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.

Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

OLD FASHIONED POTATO SALAD

"This is potato salad the old fashioned way - with eggs, celery and relish. It's really good to serve with chili."


PREP TIME 45 Min
COOK TIME 15 Min
READY IN 1 Hr



INGREDIENTS:

5 potatoes
3 eggs
1 cup chopped celery
1/2 cup chopped onion
1/2 cup sweet pickle relish
1/4 teaspoon garlic salt
1/4 teaspoon celery salt
1 tablespoon prepared mustard
ground black pepper to taste
1/4 cup mayonnaise


DIRECTIONS
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.