Potatoes

[oceanchild]

I got a 5-lb bag of Colorado potatoes last week at work (go figure). They're red-skinned but more like yukon golds.

I would love to hear some of your favorite potato recipes! Especially potato-based main dishes. Or things I could do before freezing them. We'll never go through 5 lbs of potatoes without some going bad, I fear.

[SoonerTexan]

Pioneer woman's smashed potatoes

[L.Jane]

How about a shepherd's pie?

[diggitydot]

Soups are a good way to use them, too.

[SuzySunshine]

This baked potato soup is to die for!

http://www.mamalovesfood.com/2009/06...ker-style.html

And these are the best baked FF I've found.

http://annies-eats.com/2010/02/25/baked-oven-fries/

[ladymoreta]

Mashed potatoes freeze well if you can keep them airtight. I love Pioneer Woman's recipe in her first cookbook. Then you can bring them out as a side when you need them.

[scarlett09]

Stew! Or just baked potatoes, although I flove mashed potatoes. I've always wanted to make something like this with mashed potatoes: http://www.marthastewart.com/314854/...otato-pancakes

Hash browns? Frittata? Twice-baked potatoes? I've made these before and they were really good: http://www.marthastewart.com/331717/...d-potato-bites.

Now I wanted mashed potatoes. Perhaps I can find a ground beef shepherd's pie with mashed potatoes on top to eat on Saturday!

[diggitydot]

My favorite potatoes are garlic dill oven baked potatoes. You cut them into bite-sized pieces, put into a large bowl with minced garlic, olive oil, and lots of dill. Stir a few times and then spread out on a walled baking sheet. I usually bake at 350F until cooked through and slightly golden brown around the edges.

If you don't like dill, rosemary and thyme work well, too.

[spotty_dog]

So to sum up: Boil 'em. Mash 'em. Stick 'em in a stew.

http://www.youtube.com/watch?v=COkrsPzEmrI

Scarlett, here's what we do for a favorite recipe that hubby calls Shepherd's Pie and my mom calls California Chicken. Make some mashed potatoes. (Boil/drain/smash/milk and butter yadda yada.) Defrost some frozen veggies. Just corn works, or you can do peas and carrots or any interesting combo. Brown the ground beef (with some onion and garlic, salt and pepper if you like), remove from the pan with a slotted spoon. Eyeball the remaining fat, and if there isn't much, bring it up to 2-3 tablespoons by adding butter. Sprinkle in 2-3 tablespoons of flour to make a roux. Heat over low for several minutes, then slowly pour in 2-3 cups of broth, bring up to medium till it bubbles (whisking), lower. Simmer for a few minutes, salt and otherwise flavor to taste.

Then assemble the casserole. I like to put the beef at the bottom of a round casserole dish, pour the gravy over, sprinkle the veggies, then top with taters. Bake at 350 until browned on top and bubbly throughout.

[scarlett09]

Thanks spotty!! This is on the dinner menu for next week.


I should add the power of suggestion (plus a $.99 coupon) of this thread means we will be buying a 5-lb bag of yukon golds tomorrow.