Type what you have

Ingredients

• ✓ potato
• carrot
• butter
• onion soup mix

Instructions

1. 1 Build a campfire and allow the fire to burn until it has accumulated a bed of coals; rake coals into a flat bed on one side of the fire. Place a grill grate over campfire.
2. 2 Lay a thick piece of aluminum foil on a flat work surface; pile potatoes and carrots in middle of foil. Place butter on vegetables; sprinkle onion soup mix over top.
3. 3 Fold opposite ends of foil so they meet; roll together to form a seam. Roll remaining ends together to seal contents in a packet.
4. 4 Place packet on the grate; cook on the preheated campfire until potatoes and carrots are completely tender, about 45 minutes.

By Kristin

Ingredients

• ✓ potato
• white sugar
• corn syrup
• canola oil
• sea salt

Instructions

1. 1 Place potatoes in a bowl and cover with water; let sit for 5 minutes. Drain and pat dry.
2. 2 Place potatoes in a bowl and cover with boiling water; add sugar and corn syrup and mix well. Place bowl in the refrigerator and let sit for 5 minutes. Drain and pat dry.
3. 3 Spread potatoes out in a baking dish, cover the dish with plastic wrap, and freeze for 30 minutes.
4. 4 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
5. 5 Working in batches, fry potatoes in hot oil for 2 minutes. Transfer to a paper towel-lined plate to dry and let cool for 15 minutes.
6. 6 Working in batches again, fry potatoes in hot oil until browned and crispy, 5 to 7 minutes. Season fries with sea salt.

By Kenneth Smith

Ingredients

• ✓ potato
• cream cheese
• butter
• sour cream
• ranch dressing mix

Instructions

1. 1 Preheat the oven to 350 degrees F ( 175 degrees C).
2. 2 Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until potatoes are tender, about 10 minutes. Drain, then add cream cheese, butter, sour cream, and ranch dressing mix. Mash until creamy using a potato masher or electric mixer. Spread evenly in a large baking dish.
3. 3 Bake in the preheated oven until the top is golden brown, about 30 minutes.

By AMANDA43

Ingredients

• ✓ potato
• sour cream
• milk
• dijon mustard
• garlic salt
• black pepper

Instructions

1. 1 Place the cubed potatoes in a pot with enough water to cover. Bring to a boil, and cook 15 minutes, or until tender.
2. 2 Drain potatoes and transfer to a bowl. Mash with a potato masher, and gradually mix in the sour cream, nonfat milk, and Dijon mustard. Season with garlic salt and pepper.

By ANASTASIABMOM

Ingredients

• ✓ potato
• bacon drippings
• ramp
• bacon
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until potatoes start to soften, about 10 minutes; drain.
2. 2 Heat bacon drippings in a large skillet over medium-high heat; cook and stir potatoes in hot drippings until golden brown, about 15 minutes. Stir in ramps and bacon; season with salt and black pepper. Continue cooking, stirring occasionally, until ramps are soft, about 5 minutes.

By cookin'mama08

Ingredients

• ✓ potato
• water
• evaporated milk
• butter
• salt
• pepper

Instructions

1. 1 Place the potatoes in a large pot over high heat. Add water to cover, about 1 inch over the potatoes. Boil for about 10 to 15 minutes, or until potatoes are tender. Do not drain.
2. 2 Reduce heat to low and pour in the evaporated milk and the butter. Mash the potatoes in the pot with a potato masher. Season with salt and white pepper to taste.

By Rosemary

Ingredients

• ✓ potato
• chipotle pepper
• garlic
• milk
• cilantro
• butter
• salt

Instructions

1. 1 Bring water to a boil in a medium saucepan. Add potatoes and cook over medium heat, stirring occasionally, until easily pierced with a fork, 20 to 30 minutes. Drain.
2. 2 Place chipotle pepper and garlic in a food processor; process until minced. Add cooked potatoes and process until mostly smooth (a few lumps are ok). Add milk, cilantro, butter, and salt. Mix until combined.

By laura V

Ingredients

• ✓ potato
• all-purpose flour
• salt
• butter
• onion
• milk
• paprika

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 1-quart casserole dish.
2. 2 Spread about 1/3 of the potatoes into the bottom of the prepared dish. Mix flour and salt together in a small bowl until combined; sprinkle about 1/3 of the mixture over potatoes. Dot potato layer with about 1/3 of the butter. Sprinkle about 1/3 of the onion over butter and potatoes. Repeat layering two more times.
3. 3 Stream milk over potato mixture in the dish. Sprinkle paprika over the top.
4. 4 Bake in the preheated oven until the top is nicely browned, about 1 hour.

By mkbeatles

Ingredients

• ✓ potato
• onion
• all-purpose flour
• butter
• salt
• black pepper
• whole milk

Instructions

1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Arrange about ⅓ potato slices in the bottom of the prepared baking dish; top with about ⅓ onion slices. Sprinkle 3 tablespoons flour over potato and onion layer; place 2 tablespoons cubed butter on top. Season layer with salt and black pepper. Repeat layering twice more.
3. 3 Heat milk in a saucepan over medium-low heat until warm. Pour enough warm milk over mixture in the baking dish until top of the liquid is level with the final layer of potatoes.
4. 4 Bake in the preheated oven until potatoes are tender and sauce is bubbling with a golden brown crust, 45 to 60 minutes. Place a baking sheet underneath the baking dish to catch any drips; the sauce may bubble up over the sides. Serve hot and enjoy!

By Jane Boswell-Purdy

Ingredients

• ✓ potato
• bacon
• celery
• green onion
• green olive
• radish
• mayonnaise
• lemon juice

Instructions

1. 1 Bring a large pot of salted water to a boil. Cut potatoes into ½-inch pieces; add to pot. Boil until tender but still firm, about 10 minutes.
2. 2 Meanwhile, cut bacon into small pieces. Cook in a large skillet over medium-high heat until crisp; drain.
3. 3 Chop celery, green onions, olives, and radishes; transfer to a large bowl. Add potatoes and bacon; stir to combine. Stir in mayonnaise and lemon juice. Refrigerate salad before serving, at least 1 hour.

By Lawrence Fay

Ingredients

• ✓ potato
• cauliflower
• butter
• all-purpose flour
• heavy cream
• swiss cheese
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
2. 2 In a pot with enough water to cover, boil potatoes for 10 minutes, or until tender but still firm. Drain, and set aside.
3. 3 In a pot, place cauliflower in a steamer basket over boiling water. Steam 5 minutes, until tender but still firm. Set aside.
4. 4 Melt butter in a saucepan over medium heat, and whisk in flour. Gradually stir in heavy cream until thickened. Remove from heat, and mix in 1/2 cup Swiss cheese until melted. Season with salt and pepper.
5. 5 Arrange potatoes and cauliflower in the prepared casserole dish. Pour cream sauce over potatoes and cauliflower, and sprinkle with remaining Swiss cheese.
6. 6 Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.

By PRIMARYGR

Ingredients

• ✓ potato
• bacon
• american cheese
• onion
• mayonnaise
• salt
• pepper
• black olive

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Butter a 9x13-inch baking dish.
2. 2 Put sliced potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook until tender but still firm, about 10 minutes. Drain, and set aside.
3. 3 At the same time, place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Remove to paper towels to drain.
4. 4 Stir potatoes, cheese, onion, mayonnaise, salt, and pepper together in a large bowl; spoon into prepared baking dish. Crumble bacon over the top, and sprinkle with olives.
5. 5 Bake in the preheated oven until golden brown, about 1 hour.

By Tom

Ingredients

• ✓ potato
• vegetable broth
• salt
• cheddar cheese
• heavy cream
• garlic powder
• black pepper
• nutmeg

Instructions

1. 1 Combine potatoes, broth, and salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer potatoes to a deep 8-inch square baking dish.
3. 3 Stir 1 ½ cups Cheddar cheese, cream, garlic powder, black pepper, and nutmeg into the remaining liquid in the Instant Pot. Select the Sauté function; cook until smooth and creamy, about 5 minutes.
4. 4 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Pour cheese sauce over potatoes: sprinkle with remaining ½ cup Cheddar cheese.
6. 6 Broil in the preheated oven until cheese is golden, about 5 minutes.

By Fioa

Ingredients

• ✓ potato
• parmesan cheese
• cream cheese
• chive
• butter
• garlic
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Peel and quarter potatoes; place in a large pot. Cover with salted water and bring to a boil. Cook until tender but still firm, about 15 minutes.
3. 3 Drain and return potatoes to the pot over low heat to dry for 1 to 2 minutes.
4. 4 Add Parmesan cheese, cream cheese, chives, butter, garlic, salt, and pepper.
5. 5 Use a potato masher to mash until smooth and serve.
6. 6 Serve hot and enjoy

By Christina C

Ingredients

• ✓ potato
• olive oil
• onion
• garlic
• heavy cream
• dill
• salt
• pepper

Instructions

1. 1 Place the potatoes in a large pot with enough water to cover. Bring to a boil, and cook 15 minutes, or until tender.
2. 2 Heat the olive oil in a skillet over medium heat, and cook the onion and garlic until tender.
3. 3 Drain potatoes, and return to the pot. Pour in the cream, and mix in the onion, garlic, and dill. Bring to a boil, reduce heat to low, and simmer 20 minutes, stirring occasionally, until thickened. Season with salt and pepper.

By floodway girl

Ingredients

• ✓ potato
• onion
• all-purpose flour
• butter
• milk
• parsley
• salt
• pepper

Instructions

1. 1 In a large pot over high heat, combine potatoes, onions, and water to cover and boil for 30 to 45 minutes, or until tender. Drain the mixture, reserving 3 cups of the cooking liquid. Transfer this in small batches to a blender and puree until smooth.
2. 2 In the same pot over medium heat, combine flour and butter, stirring together well, to form a roux. Slowly add milk, stirring constantly, until well blended. Reduce heat to low and add the puréed potato mixture. Let simmer, stirring occasionally for 5 to 10 minutes. Add parsley and season with salt and pepper to taste.

By Charlie Swann

Ingredients

• ✓ potato
• milk
• flour
• salt
• black pepper
• garlic powder
• cheddar cheese
• jalapeno pepper
• pimento

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. 2 Place potatoes in a large pot and cover with salted water; bring to a boil. Cook until just tender, 15 to 18 minutes. Drain; cool to the touch before peeling. Thinly slice; transfer to a large bowl.
3. 3 Heat milk in a saucepan over medium heat. Gradually whisk in flour, salt, black pepper, and garlic powder until smooth; cook and stir until boiling and thickened. Add Cheddar cheese and jalapeños; cook and stir until cheese is completely melted. Pour sauce over potatoes; scatter pimentos over top. Transfer to the prepared dish.
4. 4 Bake in the preheated oven until potatoes are completely tender, about 30 minutes.

By France Cevallos

Ingredients

• ✓ potato
• sour cream
• cream cheese
• salt
• white pepper
• garlic
• butter
• paprika
• chive

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain and transfer potatoes to a large bowl.
2. 2 Mash sour cream, cream cheese, salt, white pepper, and garlic into the potatoes with a potato masher to your desired consistency; transfer to a baking dish, cover with plastic wrap and refrigerate 8 hours to overnight.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Drizzle melted butter and sprinkle paprika evenly over the top of the potatoes.
5. 5 Bake in preheated oven until hot in the center, about 30 minutes. Garnish with chives.

By Denise

Ingredients

• ✓ potato
• butter
• celery
• onion
• summer savory
• egg
• bread
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash.
2. 2 Melt the butter in a skillet over medium heat; cook the celery and onion in the butter until the onion has turned translucent, 5 to 7 minutes. Fold into the mashed potatoes along with the savory, and allow to cool until just warm.
3. 3 Place the cooled mashed potatoes into a large bowl, and stir in the beaten egg. Gently fold in cubed bread, then season to taste with salt and pepper. Refrigerate until ready to use.

By juneb

Ingredients

• ✓ potato
• aluminum foil
• balsamic vinegar
• olive oil
• onion powder
• salt
• black pepper
• butter

Instructions

1. 1 Gather the ingredients. Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Place a 24-inch long piece of heavy-duty aluminum foil on a flat work surface. Spread potatoes onto the middle of the foil. Drizzle vinegar and olive oil over potatoes; season with onion powder, salt, and pepper. Distribute butter chunks evenly over potatoes.
3. 3 Bring two shorter edges of the foil up and around potatoes; fold together several times at the top to create a seam. Fold the remaining two edges to seal the packet.
4. 4 Place packet of potatoes (with the seam facing up) on the preheated grill. Cook until potatoes are tender, about 25 minutes, turning and shaking the packet several times during cooking to redistribute potatoes.
5. 5 Remove from the grill and keep packet sealed until ready to serve. Be careful when opening as potatoes will be very hot and steam will release quickly.

By CanadianCook

Ingredients

• ✓ potato
• bacon
• butter
• sour cream
• cheddar cheese
• chive
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp and browned, about 10 minutes; drain on paper towels.
3. 3 Meanwhile, place potatoes into a large pot of lightly salted water and bring to a boil; reduce heat to medium-low and simmer until tender, about 20 minutes. Drain well and return potatoes to the pot.
4. 4 Mash butter into the potatoes using a potato masher or electric hand mixer until well combined. Add sour cream and continue to mash or beat until combined. Crumble bacon into potato mixture; stir in Cheddar cheese and chives. Season with salt and pepper.
5. 5 Enjoy!

By Jaime Lee C

Ingredients

• ✓ potato
• butter
• all-purpose flour
• milk
• onion
• sour cream
• cheddar cheese
• salt
• pepper

Instructions

1. 1 Place cubed potatoes into a glass dish, and cook in the microwave oven for 7 to 10 minutes, or until soft.
2. 2 While the potatoes are cooking, melt the butter in a large pot over medium-high heat. Whisk in flour until smooth, then gradually stir in the milk. Bring to a boil, then reduce heat to medium, and simmer for 5 to 10 minutes, or until slightly thickened.
3. 3 Stir in the potatoes and onion, and cook for 5 more minutes. Stir in the sour cream and Cheddar cheese until melted and well blended. Season with salt and pepper.

By Claire

Ingredients

• ✓ potato
• olive oil
• egg
• bacon
• celery
• green onion
• mayonnaise
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Spread potatoes onto a baking sheet; drizzle with olive oil.
3. 3 Roast in the preheated oven until tender, about 45 minutes. Let cool at least 15 minutes.
4. 4 Place roasted potatoes into a large salad bowl; add eggs, bacon, celery, and green onion. Stir in mayonnaise; season with salt and pepper. Cover and refrigerate until flavors meld, about 1 hour.

By IcanCook

Ingredients

• ✓ potato
• leek
• onion
• butter
• chicken stock
• salt
• black pepper
• heavy cream

Instructions

1. 1 Heat butter in a large saucepan over medium-low heat: add leeks and onions. Sauté until soft but not browned, about 8 minutes.
2. 2 Add potatoes and stock; season with salt and pepper to taste. Bring to a boil, reduce heat to low, and simmer gently for 30 minutes.
3. 3 Puree soup in a blender or food processor until very smooth. Set soup aside to cool; transfer into a bowl or a jug and refrigerate until chilled, at least 4 hours. Gently stir in cream before serving.

By Derek Parker

Ingredients

• ✓ potato
• nonstick spray
• onion
• margarine
• parmesan cheese
• mozzarella cheese
• cheddar cheese
• salt
• black pepper

Instructions

1. 1 Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire.
2. 2 Cut 2 lengths of heavy-duty aluminum foil approximately 18 inches square, placing one on top of the other for strength. Spray the top one with nonstick spray.
3. 3 Spread potatoes on the prepared foil leaving plenty of room to fold up later. Scatter onion over potatoes, then slice margarine over potatoes. Layer Parmesan, mozzarella, and Cheddar cheeses over potatoes. Season with salt and pepper. Bring opposite edges of the foil together and seal.
4. 4 Place the packet directly onto the campfire and cook until potatoes are soft, about 35 minutes.

By Michelle Bomgaars

Ingredients

• ✓ potato
• butter
• onion
• pancetta bacon
• salt
• pepper
• spinach
• mexican cheese blend
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. 2 Melt butter in a large skillet over medium heat. Sauté onion and pancetta in hot butter until onion is tender and pancetta is cooked through. Remove from heat.
3. 3 Alternately layer potato slices, salt and pepper, onion-pancetta mixture, spinach, and cheese in the prepared baking dish. Pour heavy cream over all. Cover the dish.
4. 4 Bake in the preheated oven for 1 hour. Uncover and continue baking until bubbly and lightly browned, about 30 minutes more.

By ERINSANDERS

Ingredients

• ✓ potato
• tomato
• beef stew meat
• corn
• green bean
• carrot
• beef with onion soup mix
• salt
• pepper

Instructions

1. 1 Place crushed tomatoes, beef, corn, green beans, carrots, potatoes, onion soup mix, salt, and pepper into a slow cooker; stir to combine.
2. 2 Cook on Low for at least 6 hours. Add water if necessary.

By JUDY G

Ingredients

• ✓ potato
• corn
• olive oil
• bacon
• red bell pepper
• salt
• red onion
• cider vinegar
• red pepper flakes

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add the corn and cook until slightly soft but still crisp, about 5 minutes. Cut corn kernels from the cobs; discard cobs.
2. 2 Heat olive oil in a large skillet over medium heat. Cook and stir bacon in hot oil until browned and crispy, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate to drain, reserving drippings in the skillet.
3. 3 Cook potatoes, stirring occasionally, in the same skillet over medium heat until potatoes are golden brown, about 5 minutes. Add red bell pepper and salt; cook and stir until peppers are tender, about 5 minutes more.
4. 4 Stir corn kernels into potato mixture and cook until corn is heated through, about 5 minutes.
5. 5 Pour corn-potato mixture into a large bowl. Add bacon, red onion, cider vinegar, and red pepper flakes; toss to combine.

By jerrijohnson

Ingredients

• ✓ potato
• garlic clove
• olive oil
• chicken broth
• white wine
• milk
• heavy cream
• salt
• pepper

Instructions

1. 1 Chop garlic in a food processor to a coarse paste, stopping occasionally to scrape the sides of the bowl.
2. 2 Heat oil in a large saucepan over low heat. Add the garlic paste and cook just until the paste begins to color, stirring constantly. Stir in the chicken broth and wine. Bring mixture to a boil.
3. 3 Reduce heat and simmer for 30 minutes. Stir in the milk, cream and potato and simmer for another 30 minutes.
4. 4 Puree soup in blender, return to saucepan and simmer. Add salt and pepper to taste. Ladle into bowls and serve with buttered French bread.

By MARBALET

Ingredients

• ✓ potato
• vegetable oil
• yellow onion
• yellow squash
• butter
• paprika
• black pepper
• garlic
• salt
• red pepper flakes

Instructions

1. 1 Heat oil in a large skillet over high heat until hot; reduce heat to medium. Add potatoes and onion; cook and stir until potatoes are lightly browned and partially cooked, 15 to 20 minutes.
2. 2 Add squash, butter, paprika, black pepper, garlic powder, salt, and pepper flakes; cook until potatoes are golden brown, 15 to 20 minutes more, flipping occasionally. Serve potato-squash mixture using a slotted spoon.

By Kelly Lee Sevart