Type what you have

Ingredients

• ✓ potato
• butter
• milk
• confectioners sugar
• peanut butter

Instructions

1. 1 Mix together potatoes, butter or margarine, and milk. Add enough confectioners' sugar to make a stiff dough.
2. 2 Roll out on a flat surface sprinkled with powdered sugar. Spread on a layer of peanut butter and roll up. Chill and slice.

By Rhonda

Ingredients

• ✓ potato
• almond
• sugar
• egg white
• almond

Instructions

1. 1 Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, 20 to 30 minutes. When done, you can stab them with a fork, and they will fall off easily. Drain, cool slightly, and peel.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Place 1 cup of almonds into a food processor, and grind to a fine powder. Add sugar to almonds, and process to mix. Transfer to a medium bowl. Add potatoes to the almond mixture, and mash together until it becomes a very thick paste. Roll into 1 inch balls, and roll the balls in chopped almonds. Place cookies on a baking sheet, and brush with egg white.
4. 4 Bake for 10 to 15 minutes in the preheated oven, until the tops are brown. Gently remove from the baking sheets, and cool on a plate in the refrigerator. Serve cold. They are supposed to be squishy when you eat them.

By JULINOE

Ingredients

• ✓ potato
• milk
• vanilla extract
• salt
• confectioners sugar
• peanut butter

Instructions

1. 1 Combine mashed potatoes, milk, vanilla extract, and salt in a bowl.
2. 2 Stir confectioners' sugar into potato mixture until a dough consistency is reached. Refrigerate dough until chilled, about 1 hour.
3. 3 Sprinkle some confectioners' sugar on a cutting board or waxed paper.
4. 4 Roll dough into a large rectangular shape on prepared surface.
5. 5 Spread enough peanut butter on top layer of dough to cover.
6. 6 Roll dough into a jelly roll shape; refrigerate roll for 1 hour. Slice dough into pinwheels.
7. 7 Serve and enjoy.

By Brandi Rose

Ingredients

• ✓ potato
• all-purpose flour
• cocoa powder
• baking powder
• salt
• bittersweet chocolate
• butter
• white sugar
• egg
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
2. 2 Sift together flour, cocoa powder, baking powder, and salt; set aside. Melt the bittersweet chocolate in a cup or small bowl in the microwave, stirring every 15 seconds, until smooth. Warm mashed potatoes in microwave until room temperature (or cool freshly mashed potatoes).
3. 3 Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in the mashed potatoes and melted chocolate. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pans, smoothing the surface if needed.
4. 4 Bake in the preheated oven until a knife inserted into the center of the cake comes out clean, 25 to 30 minutes. Cool cakes in pans on a wire rack.

By kiss

Ingredients

• ✓ potato
• egg
• all-purpose flour
• peach
• butter
• sugar
• vanilla wafer

Instructions

1. 1 Place potatoes into a large pot with enough water to cover; bring to a boil over medium-high heat and cook until tender. Drain; rice or mash potatoes.
2. 2 Place riced potatoes on a large, clean work surface; crack egg over potatoes, then gradually work in flour with your hands until a stiff dough forms. This could take as long as 30 minutes, or just seem like it. You may not need to use all of the flour, or you may need to use more. Rest dough before rolling for 1 minute.
3. 3 Roll dough out on a lightly floured surface to ¼-inch thickness; work in portions if needed. Cut dough into roughly 8x8-inch squares, depending on the size of your peaches. Wrap each peach in 1 dough square; pinch seams to seal.
4. 4 Bring a large pot of water to a boil; add peach dumplings, they should be as close to covered with water as possible. Boil for 20 minutes, rotating halfway for even cooking. Remove dumplings using tongs or a large slotted spoon.
5. 5 Place 1 peach dumpling on a plate, cut it up, and remove the pit. Drizzle with melted butter; sprinkle with sugar and vanilla wafers.

By Bettiann

Ingredients

• ✓ potato
• almond
• white sugar
• lemon zest
• pine nut
• egg yolk
• cornstarch
• egg white

Instructions

1. 1 Place the potatoes in a small saucepan; cover with water and bring to a boil. Cook until the potatoes are tender; drain. Mash the potatoes with a fork. Allow to cool.
2. 2 Preheat oven to 425 degrees F (220 degrees C). Lightly butter a baking sheet.
3. 3 Combine the cooled potatoes and almonds. Slowly add the sugar while stirring with a wooden spoon. Stir in the lemon zest; continue mixing with your hands. Form the dough into 1-inch balls. Roll the balls in the pine nuts; brush with egg yolk. Form each ball into a crescent shape. Cover each cookie with cornstarch and then brush with egg white. Arrange cookies on the prepared baking sheet.
4. 4 Bake in preheated oven until lightly golden, 10 to 12 minutes.

By KBorg

Ingredients

• ✓ potato
• active dry yeast
• water
• milk
• shortening
• white sugar
• salt
• egg
• all-purpose flour
• powdered sugar
• water
• vanilla extract
• oil

Instructions

1. 1 Dissolve yeast in warm water.
2. 2 Meanwhile, combine scalded milk, shortening, sugar, and salt in another bowl. Cool until lukewarm, about 5 minutes.
3. 3 Stir yeast mixture, mashed potatoes, and eggs into the milk mixture. Gradually add enough flour to make a soft dough.
4. 4 Turn dough out onto a floured surface. Knead until smooth. Place in a lightly greased bowl; turn over to grease the top. Cover and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
5. 5 Roll dough out to a 1/2-inch thickness. Cut into doughnuts with a cookie cutter.
6. 6 Cover and let rise until doubled in size, about 30 minutes.
7. 7 Meanwhile, combine powdered sugar, vanilla extract, and water for glaze until smooth.
8. 8 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
9. 9 Fry doughnuts in the hot oil, working in batches if needed, until golden, about 5 minutes. Transfer to a wire rack to cool, about 10 minutes.
10. 10 Dip doughnuts in glaze or drizzle over top.

By nresch

Ingredients

• ✓ potato
• butter
• sugar
• baking powder
• salt
• heavy cream
• milk
• lemon zest
• lemon juice
• vanilla extract
• nutmeg
• egg
• pie shell

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium mixing bowl mix sugar, baking powder, and salt, then add potatoes and butter or margarine; mix well. Gradually add whipping cream and milk, stirring until well blended. Stir in lemon rind, juice, vanilla, and nutmeg. Add beaten eggs and mix well.
3. 3 Pour mixture into pie shells and put in preheated oven. Bake for 55 minutes or until knife inserted in center comes out clean. Best when served cold.

By Kammie

Ingredients

• ✓ potato
• carrot
• sugar
• raisin
• all-purpose flour
• baking soda
• cinnamon
• allspice
• clove
• butter
• heavy cream
• sugar
• vanilla extract

Instructions

1. 1 Combine carrots, potatoes, sugar, raisins, flour, baking soda, ground cinnamon, all spice, and ground cloves in a large mixing bowl.
2. 2 Transfer mixture into a mold or 1 pound coffee can. Secure wax paper over the top and place the filled can in a large pot with 2 to 3 inches of water. Cover the pot and bring the water to a simmer.
3. 3 Steam the cake for 2 hours. Serve warm.
4. 4 To make the sweet butter sauce: Combine butter, cream, sugar, and vanilla in a medium-size pot. Heat until warmed through and sugar has dissolved. Spoon sauce over warm carrot pudding to serve.

By Joyce Rehagen

Ingredients

• ✓ potato
• prune plum
• sugar
• all-purpose flour
• sugar
• baking powder
• salt
• egg yolk
• shortening
• butter
• butter
• brown sugar
• bread crumb

Instructions

1. 1 Slice the prunes almost in half, open them, and remove the pits. Place about 1/3 teaspoon of sugar into the hollow of each plum; close the plum and place in a bowl. Set aside.
2. 2 Place potatoes into a large pot with enough water to cover. Bring to a boil and cook until tender, about 20 minutes; drain. When cool enough to handle, mash potatoes with a fork or potato masher. Set aside 1 cup mashed potatoes for the dough and keep warm.
3. 3 Make the dough: Sift flour, sugar, baking powder, and salt together into a pile on a breadboard. Make a well in the center; add reserved 1 cup mashed potatoes, egg yolks, and shortening into the well, and work in until the dough is pliable and smooth.
4. 4 When the dough is thoroughly kneaded, roll it out onto a floured board to a thickness of about 1/4 inch. Cut into roughly 4-inch rounds with a biscuit cutter. Holding one piece of dough in your hand, place a whole pitted plum into the center. Place another piece of dough on top and press to seal the edges of the dough together. Make sure there are no leaks, or the plum will come out during cooking.
5. 5 Bring a deep pot of salted water to boil. Place dumplings into the boiling water and boil gently for about 10 minutes.
6. 6 Meanwhile, make the sauce: Melt butter in a large frying pan over medium heat. Stir in brown sugar. (If you like, stir in some of the juice that collects in the bowl of pitted plums.) Stir in a small amount of bread crumbs to slightly thicken the sauce.
7. 7 When dumplings are finished, remove them from the boiling water and place into the frying pan. Turn to coat in the sauce. Serve hot with any extra sauce poured over top.

By Cyndi K

Ingredients

• ✓ potato
• all-purpose flour
• baking powder
• cinnamon
• clove
• nutmeg
• salt
• white sugar
• shortening
• egg
• milk
• walnut
• raisin

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.
2. 2 Sift flour, baking powder, cinnamon, cloves, nutmeg, and salt together into a bowl.
3. 3 Cream sugar and shortening in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in flour mixture alternately with mashed potatoes and milk. Stir in walnuts and raisins. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 1/2 to 2 hours.

By nanniesue

Ingredients

• ✓ potato
• onion
• egg
• salt
• all-purpose flour
• vegetable oil

Instructions

1. 1 Place the potatoes and onion into a bowl, and stir in eggs, salt, and flour as needed to make the mixture hold together. With wet hands, scoop up about 1/3 cup of the mixture per patty, and form into flat round or oval shapes.
2. 2 Heat the vegetable oil in a large skillet over medium heat until it shimmers, and gently place the patties into the hot oil. Fry until the bottoms are golden brown and crisp, 5 to 8 minutes, then flip with a spatula and fry the other side until golden.
3. 3 Line a colander or strainer with 2 paper towels, and drain the cooked latkes in the colander. Serve hot.

By Karen Dsouza

Ingredients

• ✓ potato
• prune
• carrot
• lemon juice
• white sugar
• matzo meal

Instructions

1. 1 Place the prunes in a large saucepan, and add water to barely cover while you peel and cut the potatoes and carrots. Add the potatoes, carrots, lemon juice, and sugar to the water, bring to a boil, and lower heat. Simmer the mixture until the carrots are very tender and the mixture is thick, about 1 hour, stirring every 20 minutes.
2. 2 If a thicker tzimus is desired, stir in the matzo meal and simmer an additional 30 minutes.

By andee

Ingredients

• ✓ potato
• saltine cracker
• egg
• onion
• salt
• black pepper
• vegetable oil

Instructions

1. 1 Combine potatoes, crackers, eggs, onion, salt, and pepper together in a large bowl.
2. 2 Heat oil in a large, heavy skillet over medium-high heat.
3. 3 Scoop potato mixture with a spoon, press it against the side of the bowl to remove excess liquid; carefully drop into oil, flattening top slightly with the back of a spoon to make an even thickness.
4. 4 Cook in batches until brown and crisp, 3 to 5 minutes per side. Drain on a paper towel-lined plate.

By Lindsay

Ingredients

• ✓ potato
• corned beef brisket
• spice packet
• carrot
• onion
• garlic

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Place corned beef brisket in the center of a roasting pan. Arrange potatoes and carrots around the sides, then scatter onion and garlic over top. Sprinkle seasoning packet over beef, then pour in water until potatoes are almost covered. Cover with a lid or heavy aluminum foil.
3. 3 Roast in the preheated oven until corned beef is so tender it can be flaked apart with a fork, about 5 to 6 hours.

By LUVNGMOM

Ingredients

• ✓ potato
• all-purpose flour
• onion
• salt
• black pepper
• egg
• oil

Instructions

1. 1 Place potatoes in salted water and let sit for about 15 minutes.
2. 2 Grate potatoes on a medium or fine setting. Press out liquid; this should produce about 4 cups grated potato.
3. 3 Place grated potato in a bowl and stir in flour, onion, salt, and pepper. Fold in eggs.
4. 4 Preheat the oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper.
5. 5 Heat enough oil in a deep pan to reach 1/4 inch up the sides. Heat over medium-high heat until a drop of batter sizzles. Lower heat to medium.
6. 6 Working in batches, drop batter into the hot oil in desired size and flatten into pancakes; brown on both sides, 5 to 7 minutes per side. Transfer to the prepared pans and keep warm in the preheated oven while you fry remaining batter.

By Lauren Magenta

Ingredients

• ✓ potato
• onion
• egg
• salt
• black pepper
• all-purpose flour
• vegetable oil

Instructions

1. 1 Gather all ingredients. Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Finely grate potatoes and onion into a large bowl. Drain off any excess liquid.
3. 3 Mix in egg, salt, and pepper. Add enough flour to make the mixture thick, about 2 to 4 tablespoons all together.
4. 4 Heat 1/4 inch of oil in the bottom of a heavy skillet over medium-high heat. Drop 1/4-cup mounds of batter, two or three at a time, into hot oil and flatten with back of a spatula to make 1/2-inch-thick pancakes.
5. 5 Fry, turning pancakes once, until golden brown and crisp. Transfer to a paper towel–lined plate to drain. Keep warm in the preheated oven until ready to serve. Repeat until all potato mixture is used.
6. 6 Serve warm.

By Heather Fantasia

Ingredients

• ✓ potato
• carrot
• parsnip
• butternut squash
• egg
• whole wheat flour
• cinnamon
• salt

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
2. 2 Toss together the potatoes, carrot, parsnip, and squash in a large bowl until evenly mixed. Tilting the bowl away from you, collect all the vegetables in your hands and squeeze them to separate the juice. Move the vegetables into a separate bowl and mix in the cinnamon. Season with salt.
3. 3 After 5 minutes or so, slowly pour out the juice from the first bowl - the bottom of the bowl should be coated with starch. Combine the starch with egg and flour, using a fork to stir it together. Then take the starch mixture in your hands and massage it through the shredded vegetables. Separate the mix into little balls, about 1 inch thick, and flatten onto the prepared baking sheet.
4. 4 Bake the patties in the oven until lightly browned around the edges, about 20 minutes; flip and bake until golden brown, about 5 minutes more.

By Lauren

Ingredients

• ✓ potato
• egg
• all-purpose flour
• onion
• salt
• oil
• oil
• pear
• brown sugar
• goat cheese
• sherry vinegar

Instructions

1. 1 Place shredded potatoes in cheesecloth and wring out any excess moisture.
2. 2 Mix potatoes, eggs, flour, onion, and salt together in a bowl.
3. 3 Heat 1/2 cup oil in a large skillet over medium-high heat until oil shimmers. Working in batches, drop spoonfuls of the potato mixture into the hot oil, pressing each down to form a pancake. Cook latkes until browned and crisp, 3 to 5 minutes per side; transfer to paper towels to drain.
4. 4 Heat 1 tablespoon oil in a separate skillet over medium-high heat. Cook pears in hot oil and sprinkle 2 tablespoons brown sugar over pears. Cook pears until browned and sugar is melted, 3 to 5 minutes per side.
5. 5 Place latkes on a serving platter. Top each latke with 1 round of goat cheese and a pear. Sprinkle brown sugar on the pears and drizzle sherry vinegar over the top.

By Mark Dungey

Ingredients

• ✓ potato
• zucchini
• carrot
• salt
• egg
• salt
• black pepper
• matzo meal
• parsley
• feta cheese
• vegetable oil

Instructions

1. 1 Place the zucchini, potato and carrots in a colander, place paper towels or a cheesecloth over the top and squeeze out as much moisture as possible. Sprinkle salt over the vegetables and let them drain for 15 minutes. Squeeze vegetable again in paper towels.
2. 2 In a large mixing bowl combine eggs, vegetables, salt and pepper. Mix well. Stir in matzo meal or flour, parsley and feta.
3. 3 Heat vegetable oil in a large frying pan. Place vegetable mixture, formed into pancake sized cakes in hot oil and fry until golden brown on both sides. (Cook two to three minutes per side). Add more oil as needed to keep cakes frying up well. Drain fried latkes on paper towels.

By Tali

Ingredients

• ✓ potato
• olive oil
• ground beef
• onion
• tomato sauce
• worcestershire sauce
• salt
• pepper
• butter
• all-purpose flour
• milk
• cheddar cheese
• mushroom
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place potato slices in a medium bowl with enough water to cover.
3. 3 Heat oil in a medium saucepan over medium heat. Stir in ground beef, onion, tomato sauce, and Worcestershire sauce. Season with salt and pepper. Cook until beef is evenly browned and onions are tender, about 10 minutes.
4. 4 Meanwhile, make the cheese sauce. Melt 1/4 cup butter in a separate medium saucepan over medium heat, then thoroughly blend in flour. Gradually stir in milk. Cook and stir until thickened, about 5 minutes. Reduce heat and blend Cheddar cheese into the mixture. Season with salt and pepper to taste.
5. 5 Line a medium baking dish with 1/2 of the potato slices. Pour in the ground beef mixture, and top with mushrooms. Cover with the cheese sauce mixture. Top with remaining potatoes. Dot with 2 tablespoons butter.
6. 6 Bake in the preheated oven until lightly browned, 30 to 40 minutes.

By Kattjovi

Ingredients

• ✓ potato
• chicken
• orange
• olive oil
• salt
• black pepper
• garlic
• carrot
• onion
• olive oil
• chicken bouillon
• water
• lager beer

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Poke holes all over the orange with a fork, and insert the orange into the cavity of the chicken. Place the chicken into a deep roasting pan or Dutch oven, and coat well with 1 tablespoon olive oil. Sprinkle the chicken with salt and pepper. Place the potatoes, garlic cloves, carrots, and onions all around the chicken, and drizzle 1 more tablespoon of oil on the vegetables. Dissolve the chicken bouillon in the water, and pour into the pan with the beer. Cover the pan.
3. 3 Bake in the preheated oven for 1 hour; uncover the pan, and baste the chicken with the juices in the pan. Return the pan to the oven, uncovered, and cook for an additional 30 to 45 minutes, basting with juices every 15 minutes.
4. 4 Raise the oven heat to 450 degrees F (230 degrees C), and bake the chicken until the skin is golden brown, about 30 minutes. Remove the pan from the oven, and remove the vegetables from around the chicken. Drain off the juices to make gravy, if desired, and cover the chicken with the pan lid. Allow the chicken to stand about 10 minutes before serving with the vegetables.

By Ann Rohling

Ingredients

• ✓ potato
• vegetable oil
• onion
• garlic
• beef stew meat
• sweet potato
• baked bean
• ketchup
• barbecue sauce
• yellow mustard
• onion soup mix
• seasoned salt
• steak seasoning
• pearl barley

Instructions

1. 1 Heat the oil in a large soup pot over medium heat; cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Add the beef stew meat, and quickly brown the pieces on all sides. Stir in the potatoes, sweet potato, baked beans, ketchup, barbecue sauce, mustard, onion soup mix, seasoned salt, and steak seasoning, and pour in enough water to cover. Bring the mixture to a boil, reduce to a simmer, and cook on low heat until the beef is tender, 1 1/2 to 2 hours, stirring occasionally.
2. 2 Stir in the pearl barley, and transfer the stew to a slow cooker set on Low until the barley is tender, about 12 hours.

By basg101

Ingredients

• ✓ potato
• water
• salt
• black pepper
• paprika
• onion powder
• garlic powder
• brown sugar
• soy sauce
• barbecue sauce
• ketchup
• garlic
• onion
• sweet potato
• barley
• white bean
• kidney bean

Instructions

1. 1 Place kidney beans, white beans, barley, potatoes, sweet potato, onion, garlic, ketchup, barbecue sauce, soy sauce, brown sugar, garlic powder, onion powder, paprika, pepper, salt, and water in a slow cooker. Mix well. Cover and cook on High for 3 hours, then reduce the heat to Low and continue cooking until beans are tender, 8 hours to overnight.

By SuperRebbetzin

Ingredients

• ✓ potato
• chicken
• onion
• water
• dill weed
• parsley
• salt
• black pepper
• carrot
• leek
• celery
• kohlrabi
• parsnip
• chicken bouillon granules

Instructions

1. 1 Put chicken and onions in a large pot; pour in enough water to cover. Add dill, parsley, salt, and pepper. Bring to a boil, then reduce the heat to medium-low and simmer for 45 minutes.
2. 2 Skim and discard any foam from the top of the simmering liquid. Remove chicken to a cutting board. Remove as much meat from the bones as possible and cut into chunks.
3. 3 Return the broth to a boil. Add carrots, potatoes, leeks, celery, kohlrabi, and parsnips. Reduce the heat to medium-low and cook until vegetables are tender, about 20 minutes. Stir in cooked chicken and bouillon. Season again with salt and pepper. Cook until chicken is hot, about 5 minutes.

By Jennifer Feher

Ingredients

• ✓ potato
• vegetable oil
• water
• egg
• vegetable oil
• salt
• baking powder
• white sugar
• all-purpose flour
• black pepper
• salt
• garlic
• egg
• onion
• butter
• water
• chicken bouillon

Instructions

1. 1 Dissolve chicken bouillon in 1 tablespoon water.
2. 2 Melt butter in a skillet over medium-high heat. Saute onions in hot butter until soft, 7 to 10 minutes.
3. 3 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 return potatoes to pot.
4. 4 Mash potatoes, onion mixture, 1 egg, garlic, chicken bouillon, 1/4 teaspoon salt, and pepper together until potatoes are smooth.
5. 5 Sift flour, sugar, baking powder, and 1/4 teaspoon salt together in a bowl; make a well in the center. Stir oil and 2 eggs into flour mixture. Add 3/4 cup water and beat until dough is smooth and elastic. Divide dough into 5 balls.
6. 6 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.
7. 7 Roll 1 dough ball out on a lightly floured surface into a very thin rectangle. Brush surface of the dough with oil. Place about 5 spoonfuls of the potato mixture in a line on the dough about 2 inches from the long edge. Roll dough around filling. Pinch one end of the roll. Use the edge of your hand to cut dough roll into 5 knishes and pinch the edges of each. Repeat for remaining dough balls and potato filling. Place knishes on prepared baking sheet and brush each knish with oil.
8. 8 Bake in the preheated oven until golden brown and dough is cooked through, about 20 minutes.

By Kim Lehman

Ingredients

• ✓ potato
• all-purpose flour
• salt

Instructions

1. 1 Heat a large pot of water to boiling.
2. 2 Peel potatoes and keep submerged in cold water to prevent browning. Grate potatoes by hand or with a food processor into a large bowl. Drain any excess water. Stir in flour and salt. With a teaspoon, form a test dumpling. If it doesn't hold together, stir in more flour.
3. 3 Form dumplings with a teaspoon and gently drop into boiling water. Allow dumplings to float freely. Gently stir with a wooden spoon, so dumplings don't stick together. Reduce heat to a slow boil. Boil for 40 minutes.
4. 4 Drain in a colander. Rinse with hot water. Serve with gravy or melted butter.

By Maureen

Ingredients

• ✓ potato
• thousand island dressing
• cooking spray

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a large sheet pan with cooking spray.
2. 2 Spread potatoes out on the pan. Spread dressing over the top; coat all the potatoes with the dressing.
3. 3 Bake in the preheated oven for 15 minutes. Flip potatoes and bake until brown and crisp, 10 minutes more.

By FrackFamily5 CACT

Ingredients

• ✓ potato
• salt
• parsley

Instructions

1. 1 Place potatoes in 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. Sprinkle on parsley and serve hot.

By Uli Lengenberg

Ingredients

• ✓ potato
• bacon
• onion
• salt

Instructions

1. 1 Place potatoes in large pot. Fill the pot with cold water until it is half an inch above the top of the potatoes. Add the salt to the water and stir briefly to dissolve. Bring water to a boil and cook until tender, about 15 to 20 minutes. Drain and set aside to cool.
2. 2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon, drain, cool and crumble. Leave bacon fat in skillet and return to stove.
3. 3 Add potato chunks, onion and crumbled bacon to skillet. Cook over medium high heat until potatoes begin to brown and onions are translucent, about 25 minutes.

By Adaba