Type what you have

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
• onion
• butter
• leek
• water
• thyme
• ham bone
• heavy cream
• salt
• pepper

Instructions

1. 1 In a large pot over medium heat, cook onions in butter until translucent. Stir in leeks, potatoes, water, thyme and the ham bone. Bring to a boil, then reduce heat, cover and simmer until potatoes are tender, 20 to 30 minutes.
2. 2 Remove ham bone and puree soup with a blender or food processor. Return to pot, stir in cream, salt and pepper, heat through and serve.

By Sara

Ingredients

• ✓ potato
• all-purpose flour
• egg
• water
• salt
• onion
• bacon
• milk
• heavy cream
• salt
• pepper

Instructions

1. 1 In a medium bowl, combine flour, egg, 1/2 cup water and salt to form a dough. Cut into thin strips or small pieces.
2. 2 Bring a large pot of water to boil. Stir in dough, potatoes and onion. Cook 20 minutes, until potatoes are tender. Drain.
3. 3 While pasta and potatoes are cooking, cook bacon in a large skillet over medium heat until crisp. Save drippings.
4. 4 Return pasta and potato mixture to large pot over medium-low heat, and combine with bacon, a teaspoon of bacon grease, milk, cream and salt and pepper. Adjust bacon grease to taste and milk or cream to cover. Simmer 20 minutes, without boiling. Serve hot.

By Terri

Ingredients

• ✓ potato
• pork butt
• veal
• salt
• black pepper
• sugar
• mustard
• mustard seed
• nutmeg
• sage
• milk

Instructions

1. 1 Cut the pork butt, veal, and fat into 1 inch cubes. Spread on a plate, and place in the freezer for 10 minutes to make it easier to chop. Place food processor bowl and blade in the freezer as well for the same amount of time.
2. 2 Set up the food processor and add just enough meat to cover the blade. Pulse to form chunks about 3/8 inch in size. Repeat with remaining meat. Process the fat into smaller pieces, about 1/4 inch, and mix it with the meat.
3. 3 Put the chopped meat and fat into a large bowl. Season with salt and pepper, sugar, mustard and mustard seed, nutmeg, and sage. Pour in cold milk, and add grated potatoes if desired. Mix together with your hands.
4. 4 Make a small patty of the sausage mixture, and fry it in a small pan over medium heat. Taste, and adjust seasonings of the sausage mix if necessary. Cover bowl, and refrigerate for 8 hours to improve flavor before cooking as desired.

By LECHEFRENE

Ingredients

• ✓ potato
• corned beef
• onion
• beef broth

Instructions

1. 1 Gather all ingredients.
2. 2 Combine potatoes, corned beef, onion, and broth in a large, deep skillet over medium heat. Cover and simmer until potatoes are soft enough to mash and liquid is almost gone.
3. 3 Mix well and serve hot.

By Jodi McRobb

Ingredients

• ✓ potato
• shortening
• half-and-half
• all-purpose flour
• salt
• sugar

Instructions

1. 1 Mix potatoes, shortening, and half-and-half in a bowl; cover with plastic wrap and let stand 8 hours or overnight.
2. 2 Combine flour, salt, and sugar with the potato mixture. Stir dough until uniform and form into 12 small balls.
3. 3 Place balls in refrigerator; remove one at a time to keep the rest cool. Roll dough out on a floured surface using a floured rolling pin, into a very thin circle slightly smaller than the diameter of your skillet. Use more flour as needed to prevent sticking.
4. 4 Heat a lefsa pan or skillet over medium-high heat. Cook the dough circle until bubbles form, about 1 minute; flip and cook until done, about 30 seconds.
5. 5 Repeat rolling and cooking steps with the remaining dough.

By KelleyJo Lancaster

Ingredients

• ✓ potato
• self-rising flour
• butter
• salt

Instructions

1. 1 Gather all ingredients. Heat a lightly greased griddle or cast iron skillet over medium-high heat.
2. 2 Mash potatoes with flour, butter, and salt in a large bowl until a stiff dough forms.
3. 3 Turn dough out onto a lightly floured work surface. Knead dough lightly and roll dough out to a 1/2-inch-thick circle. Cut into 6 equal wedges.
4. 4 Working in batches, cook scones on the hot griddle until golden brown, 4 to 5 minutes per side.

By Lindsay O

Ingredients

• ✓ potato
• butter
• salt
• milk

Instructions

1. 1 Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil over medium-high heat. Cook the potatoes until tender enough to pierce with a fork, about 15 minutes; drain and refrigerate potatoes overnight.
2. 2 Peel and grate the potatoes into a large bowl.
3. 3 Melt the butter in a skillet over medium heat; add the grated potatoes; season with salt. Press the potatoes into a round loaf using a spatula. Sprinkle the milk over them. Cover the skillet with a lid. When you hear the potatoes begin to sizzle in about 5 to 10 minutes, reduce the heat to low. Cook until a brown crust has formed on the bottom, about 30 minutes. Cover the skillet with a large plate and flip the roesti onto the plate to serve.

By Cindy Krafft

Ingredients

• ✓ potato
• all-purpose flour
• butter
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Cover potatoes with water in a pot and bring to a boil over high heat. Simmer on medium-high heat until center of potatoes are tender when pricked with a fork, about 20 minutes. Turn off heat. Drain, return potatoes to the pot, and allow to completely dry out over the remaining residual heat.
3. 3 Mash with a potato masher until smooth.
4. 4 Place warm mashed potato in a medium bowl. Stir in flour, melted butter, and salt. Mix lightly until dough forms.
5. 5 Knead dough lightly on a well-floured surface. The dough will be sticky. Use a floured rolling pin to flatten into a 9-inch circle about 1/4 inch thick. Cut into quarters using a floured knife.
6. 6 Sprinkle a little flour into the bottom of a skillet and cook farls until evenly browned, about 3 minutes on each side. Season with a little salt and serve straight away.

By Ita

Ingredients

• ✓ potato
• egg
• bacon
• escarole
• apple cider vinegar

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
2. 2 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.
3. 3 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon drippings.
4. 4 Place potatoes in skillet with reserved bacon dripping, fry until heated through. Add escarole, bacon, eggs and vinegar. Cook until escarole becomes wilted and serve warm.

By Karen

Ingredients

• ✓ potato
• ground beef
• american cheese
• golden mushroom soup
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place potatoes into a large saucepan with enough water to cover; bring to a boil. Cook until potatoes are tender, 8 to 10 minutes. Drain, then mash.
3. 3 While potatoes are cooking, crumble beef into a large skillet over medium-high heat. Cook and stir until evenly browned. Drain off grease, then stir in condensed soup until well combined.
4. 4 Transfer beef mixture to an 8-inch square baking dish and cover with cheese. Spread mashed potatoes evenly over the top. Dot with butter.
5. 5 Bake in the preheated oven until the top is golden brown, 20 to 25 minutes.

By MAMA29

Ingredients

• ✓ potato
• bacon
• onion
• white sugar
• white wine vinegar

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
2. 2 Place bacon and onion in a large, deep skillet. Cook over medium heat until bacon is evenly brown. Drain excess grease from skillet.
3. 3 Add the sugar and vinegar to the bacon and onion mixture and bring to a boil. Pour the mixture over the potatoes and stir.

By Mary

Ingredients

• ✓ potato
• ham
• creamed corn
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place ham in a 2 quart casserole dish and top with corn. Heat in preheated oven 10 minutes. Remove and top with mashed potatoes. Heat in oven for 20 more minutes, then remove.
3. 3 Turn oven to "broil" setting. Dot potatoes with butter or margarine, then place pie under broiler just until golden brown on top, about 3 minutes. Serve immediately.

By Emtmom

Ingredients

• ✓ potato
• egg
• seasoning salt
• margarine
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and let cool.
3. 3 While the potatoes are cooking, cover eggs in a saucepan and with cold water. Bring water to a boil, then immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water and place under cold running water to cool.
4. 4 Slice potatoes. Peel and slice eggs.
5. 5 Starting and ending with potatoes, layer potatoes and eggs in a 9x13-inch casserole dish, sprinkling each layer of eggs with seasoning salt.
6. 6 Cook and stir sour cream and margarine in a small saucepan over low heat until melted. Pour over casserole and sprinkle lightly with seasoning salt.
7. 7 Bake in the preheated oven for 30 minutes.

By Connie

Ingredients

• ✓ potato
• goose
• sauerkraut
• applesauce
• brown sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Clean goose under cold running water, paying special attention to the cavity. Poke holes all over the goose using a paring knife. This allows some of the fat to escape while cooking. Place breast-side up onto a broiler pan or roasting rack, and cover loosely with aluminum foil.
2. 2 Bake for about 1 hour in the preheated oven, or until very tender. Remove from oven and allow to cool.
3. 3 Combine the shredded potatoes, sauerkraut, applesauce, and brown sugar in a slow-cooker. Remove as much meat from the goose as you can, leaving meat in large pieces. Add them to the mixture in the slow cooker. Place the lid on the cooker and cook on HIGH for 3 to 4 hours.

By M

Ingredients

• ✓ potato
• butter
• salt
• black pepper
• half-and-half

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Arrange potatoes in a 9x13-inch baking dish.
3. 3 Layer butter slices on top of potatoes. Season with salt and black pepper.
4. 4 Pour half-and-half evenly over potato mixture.
5. 5 Bake in the preheated oven until sauce has thickened and potatoes are tender, 45 to 60 minutes.

By Sheila Dortch Stockdale

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
• olive oil
• egg
• salt
• pepper

Instructions

1. 1 Heat oil in a large skillet or frying pan over medium-high heat. Spread potato slices across bottom of the pan and cook, turning once, until golden on both sides. Remove slices from pan and drain.
2. 2 When all potato slices have been cooked, return them to the pan. Turn heat to high. Pour on the beaten eggs and season with salt and pepper. Tilt the pan so that the eggs flow to the bottom of the pan. Turn heat to medium low. Cover pan with a plate and flip pan so that frittata is turned out onto plate. Slide the frittata back into the pan with the uncooked side down. Cover and let cook another 2 minutes.
3. 3 When frittata is finished cooking, remove it from the pan and drain briefly on paper towels before serving.

By Nan

Ingredients

• ✓ potato
• ✓ potato
• buttermilk
• all-purpose flour
• baking soda
• salt
• black pepper
• butter

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Scrub the unpeeled potatoes and prick them several times with a fork; place onto a baking sheet.
2. 2 Bake in the preheated oven until the potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove, cool, and peel. Mash the potatoes with the buttermilk. Stir in the grated raw potato, flour, baking soda, salt, and pepper.
3. 3 Melt the butter in a large skillet or griddle over medium heat. Scoop the potato mixture into the skillet to make 3 inch cakes. Fry until golden and crisp, turning once, about 5 minutes per side.

By myka

Ingredients

• ✓ potato
• butter
• salt
• pepper
• romano cheese
• bread crumb

Instructions

1. 1 Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Peel potatoes and place in a bowl of cold water to prevent browning.
3. 3 One at a time, dry potatoes and place in a large wooden or metal serving spoon. Using a sharp knife, slice potato crosswise at 1/8-inch intervals, cutting until the knife touches the spoon, being careful not to cut all the way through so the potato stays intact.
4. 4 Arrange potatoes cut-side up in a shallow baking dish or small roasting pan. Drizzle with 1/2 of the melted butter, then season with salt and pepper.
5. 5 Bake in the preheated oven for 35 to 40 minutes; drizzle with remaining butter and sprinkle Romano cheese and bread crumbs on top. Season with a little more salt and pepper and bake until nicely browned, about 20 minutes.

By POMPIER850

Ingredients

• ✓ potato
• turnip
• carrot
• salt
• butter
• heavy cream

Instructions

1. 1 Place potatoes, turnips, carrots, and salt into a Dutch oven. Fill with water to cover vegetables and bring to a boil over high heat. Reduce the heat to medium-high and boil until vegetables are tender, 20 to 25 minutes.
2. 2 Drain and mash vegetables with a potato masher. Spoon mashed vegetables into a serving dish. Top with butter and drizzle with cream.

By Grant

Ingredients

• ✓ potato
• butter
• half-and-half cream
• salt
• black pepper
• garlic powder

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, 20 to 25 minutes. Drain.
2. 2 Mash potatoes with a potato masher or an electric mixer on low in a bowl until smooth.
3. 3 Heat butter and half-and-half in a small saucepan over medium heat until butter is melted and half-and-half is warmed, 3 to 5 minutes.
4. 4 Mash or beat butter mixture, salt, black pepper, and garlic powder into mashed potatoes until potatoes are light and fluffy. Stir additional half-and-half, 1 tablespoon at a time, into potatoes for creamier consistency.

By Natalie Herr

Ingredients

• ✓ potato
• milk
• butter
• salt
• pepper
• whole grain mustard

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. Mash potatoes in a large bowl with milk and butter. Season with salt and pepper.
2. 2 Whip potatoes using an electric mixer set on medium until smooth, 3 to 4 minutes, adding more milk if potatoes are too dry. Beat in whole grain mustard and serve immediately.

By Tara Renner

Ingredients

• ✓ potato
• white bread
• onion
• celery
• salt
• pepper

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 2 quart casserole dish.
3. 3 In a large bowl, mix together the potatoes, white bread, onion, celery, salt and pepper.
4. 4 Pour into prepared casserole dish and bake at 350 degrees F (175 degrees C) for 1 hour.

By M. Craig

Ingredients

• ✓ potato
• milk
• green onion
• butter
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes.
2. 2 Drain potatoes well, then return to the pot and cover with a clean dish towel. Place the pot over very low heat until potatoes are dry, 2 to 3 minutes.
3. 3 Meanwhile, heat the milk and green onion in a saucepan over medium-low heat until warm, 3 to 4 minutes.
4. 4 Once potatoes are dry, add butter and salt; mash with a potato masher until smooth. Stir in warm milk mixture until well combined, then season with pepper.

By Ita

Ingredients

• ✓ potato
• butter
• swiss cheese
• salt
• black pepper
• water

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and let cool.
2. 2 Once cool, peel and grate potatoes.
3. 3 Melt 3 tablespoons of butter in large nonstick skillet. Add a layer of potatoes and a layer of cheese, then sprinkle with salt and pepper. Repeat layers. Dot each layer with remaining butter. Sprinkle 2 tablespoons hot water over the top layer, cover, and cook over low to medium heat until bottom layer browns.
4. 4 Turn potato cake with spatula and brown other side.

By Bob

Ingredients

• ✓ potato
• sour cream
• all-purpose flour
• butter
• onion

Instructions

1. 1 Place the sour cream in a large bowl, and mix in flour to make a dough. Roll the dough out on a floured surface about 1/16 inch thick, and cut rounds about 3 1/2 inches across using a cookie cutter or a glass. Re-roll the unused dough to make more rounds, up to 4 times -- after that, it gets hard to work with.
2. 2 Place about 1 teaspoon of mashed potatoes in the center of each dough round, fold over into a half-moon shape, and press and seal the edges with a fork. Set the filled pierogies aside under a towel to prevent drying.
3. 3 Melt the butter in a large skillet over medium-low heat, and cook and stir the onions until translucent, 4 to 5 minutes. Remove the cooked onions and set aside, leaving butter in the skillet.
4. 4 Bring a large saucepan of water to a boil, and carefully drop a few filled pierogies at a time into the boiling water. After they float to the surface, allow them to gently boil for about 4 minutes.
5. 5 Re-heat the butter in the skillet over medium heat. Gently scoop the pierogies out of the water (they break easily) and place them in the skillet to brown on the bottom, about 3 minutes. Place the fried pierogies on a buttered baking sheet, sprinkle them with the cooked onions, and keep warm in the oven on low setting until served.

By gclark

Ingredients

• ✓ potato
• bacon
• all-purpose flour
• baking powder
• salt

Instructions

1. 1 Place bacon in a large skillet over medium-high heat to cook. Remove bacon from the pan and reserve the grease.
2. 2 Stir together flour and baking powder in a medium bowl. Stir in potatoes to make a sticky dough.
3. 3 Bring a large pot of water to a boil and add salt. Shape potato mixture into 6 or 7 dumplings, or your desired size. Drop carefully into the boiling water. Simmer for 45 to 60 minutes. Remove to a platter with a slotted spoon.
4. 4 Serve with bacon grease brushed over the top and crumbled bacon.

By THOMAS ELLEFSON

Ingredients

• ✓ potato
• corned beef brisket
• onion
• carrot
• cabbage

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse brisket under cold water and place in a large pot. Add enough water to cover roast by 6 inches.
3. 3 Peel onions and place them in the pot. Bring to a boil; cook for about 30 minutes at a rolling boil. Reduce heat to medium-low, so water is at a gentle boil. Cover and cook for 3 ½ hours.
4. 4 Remove onions and cut them into wedges. Return them to the pot. Add carrots to the pot, then place cabbage over roast. Place potatoes on top of cabbage. Cover and cook until potatoes are tender, about 30 minutes more. The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam.
5. 5 Remove vegetables from the pot and place in a separate serving bowl. Keep corned beef in the pot until ready to slice and serve to prevent it from drying out too quickly.

By Ann Hester

Ingredients

• ✓ potato
• onion
• egg
• rolled oat
• oil
• salt
• black pepper

Instructions

1. 1 Peel potatoes and finely grate. Set grated potatoes onto a clean kitchen towel, twist to close, and press most of the liquid out of the potatoes, leaving only a little moisture.
2. 2 Mix pressed potatoes, onion, egg, and oats in a large bowl and season with salt and pepper.
3. 3 Heat oil in a large skillet. Shape small potato pancakes with 2 spoons out of the potato mixture and set into the hot oil. Bake in batches until browned, 3 to 5 minutes per side, adding more oil as necessary. Drain on paper towels before serving.

By Lena