Type what you have

Ingredients

• ✓ russet potato
• vegetable oil
• salt
• lemon pepper seasoning
• aluminum foil

Instructions

1. 1 Gather ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Drizzle potatoes with a thin layer of oil. Sprinkle on sea salt and about 1/2 as much lemon-pepper seasoning.
3. 3 Wrap each potato in a square of foil, then wrap with a second square. Place foil-wrapped potatoes in a glass or ceramic baking dish.
4. 4 Bake in the preheated oven until the skins are crisp and the flesh is soft, 60 to 90 minutes.
5. 5 Serve with butter, sour cream, or any of your favorite toppings!

By Matticus Finch

Ingredients

• ✓ russet potato
• onion
• green bell pepper
• red bell pepper
• vegetable oil

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer 10 minutes. Drain. Cool, then cut into a 1/2-inch dice.
2. 2 Combine potatoes, onion, and bell peppers in a bowl; drizzle in vegetable oil and gently stir until evenly coated. Transfer mixture to resealable plastic freezer bags; store in the freezer.
3. 3 To prepare, cook frozen potato mixture in a nonstick skillet over medium-high heat until crispy and golden brown, stirring occasionally, about 20 minutes.

By STRIKER

Ingredients

• ✓ russet potato
• butter
• heavy cream
• salt
• sugar
• all-purpose flour

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line an oven-safe skillet or baking pan with aluminum foil.
2. 2 Poke potato skin all over with a knife; place in the prepared skillet.
3. 3 Cook in the preheated oven until very tender and easily pierced with a knife, about 1 hour. Set aside until cool enough to handle but still very warm.
4. 4 Scoop potato flesh into a bowl; mash with the back of a spatula until smooth and no lumps remain. (You can also use a potato ricer.) Add butter; stir until melted and combined. Stir in cream, salt, and sugar until smooth. Cover bowl; refrigerate until chilled, about 2 hours.
5. 5 Stir in flour, in several additions, until dough can be kneaded by hand, adding enough flour to form a soft, but not too sticky, dough. You need to be able to roll it out fairly thin without it falling apart.
6. 6 Wrap dough with plastic wrap; refrigerate until chilled, about 1 hour.
7. 7 Divide dough into 8 portions. Dust each portion with flour and roll out on a well-floured kitchen towel to 1/8-inch thick, or thinner.
8. 8 Heat a very lightly buttered nonstick skillet over medium-high heat. Add 1 lefse; cook, poking surface lightly with a fork, until golden brown blisters form, 2 to 3 minutes per side. Transfer to a plate; keep covered with a towel. Repeat with remaining lefse; stack onto plate. Serve warm.

By John Mitzewich

Ingredients

• ✓ russet potato
• rutabaga
• butter
• mustard powder
• scallion
• salt
• black pepper

Instructions

1. 1 Place potatoes and swede in a large pot; cover with water. Bring to a boil and cook until tender, about 15 minutes. Drain.
2. 2 Mash butter and mustard powder into potatoes and swede until well incorporated. Stir in scallions, salt, and pepper.

By wsf

Ingredients

• ✓ russet potato
• bacon
• onion
• butter
• evaporated milk
• egg

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Place bacon in a Dutch oven over medium heat. Cover and cook until bacon begins to soften and render grease. Add onion and cook until soft and translucent. Remove the cover, and continue cooking until mixture caramelizes and turns a deep, golden brown.
3. 3 Remove from the heat and stir in butter until melted. Stir shredded potatoes into onion mixture. Add evaporated milk and eggs, and stir until well combined. Pour into a 9x13-inch baking dish.
4. 4 Bake in the preheated oven until bubbly and golden on top, about 1 hour. If top browns too quickly, cover with foil. Remove and let stand for 10 minutes before slicing into 3x3-inch squares. Serve hot.

By J Sell SrJr

Ingredients

• ✓ russet potato
• all-purpose flour
• egg
• parsley
• salt
• nutmeg
• lard
• cooking fat

Instructions

1. 1 Place whole potatoes in their skins into a large pot of boiling water; boil for 25 to 30 minutes. Remove potatoes, and discard water. When cool enough to handle, peel potatoes, and place on a lightly floured surface. Mash potatoes with a rolling pin.
2. 2 Place mashed potatoes into a large bowl. Stir in flour, egg, parsley, salt, and nutmeg. Knead well to form a smooth dough. Then roll out the dough to a thickness of about 1/2 inch. Cut flattened dough into thin strips, about 1 1/2 inches long. Gently roll out the strips, or stretch them until the ends taper. Set aside for 15 minutes.
3. 3 In a large skillet, heat lard over medium heat. Place the potato strips into the skillet, and fry until golden brown on both sides.

By Seb

Ingredients

• ✓ russet potato
• carrot
• beet
• yellow onion
• herring fillet
• oil
• mayonnaise
• salt
• black pepper

Instructions

1. 1 Bring a large pot of water to a boil. Add potatoes, carrots, and beets; cook until cooked but still firm, 15 to 20 minutes for potatoes, 25 to 30 minutes for carrots, and 40 minutes for beets. Transfer vegetables to a cutting board as they're each done; cool to the touch.
2. 2 Remove and discard skins from potatoes and beets. Grate potatoes, carrots, and beets separately; placing each in a separate bowl.
3. 3 Arrange 1/2 each onion then herring in layers in a large bowl. Arrange 1/2 each potatoes, carrots, and beets in layers on top of onion and herring. Spread 3 tablespoons mayonnaise over salad; season with salt and black pepper. Repeat layers with remaining 1/2 each onion, herring, potatoes, carrots, beets, and mayonnaise.
4. 4 Cover with plastic wrap; chill in the refrigerator at least 1 hour. Serve cold.

By Evgeniya

Ingredients

• ✓ russet potato
• cooking spray
• vegetable oil
• chili powder
• cumin
• paprika
• coriander
• garlic powder
• cinnamon
• salt

Instructions

1. 1 Cut potatoes into 8 equal wedges, keeping them under 5 inches long to avoid breaking.
2. 2 Place potato wedges in a bowl with hot tap water and soak for about 10 minutes. Remove potatoes from the water, rinse, and pat dry with a paper towel.
3. 3 Preheat an air fryer to 375 degrees F (190 degrees C). Spray the air fryer basket with cooking oil spray.
4. 4 Add potatoes to a large bowl and drizzle with oil. Combine chili powder, cumin, paprika, coriander, garlic powder, and cinnamon in a bowl and sprinkle over potatoes; toss well. Transfer potatoes to the air fryer basket without overcrowding. Cook in 2 batches if necessary.
5. 5 Air fry for 10 minutes. Open air fryer and use tongs to carefully flip the wedges. Cook until crispy and golden brown, 10 to 15 minutes more. Season with salt and serve immediately.

By lutzflcat

Ingredients

• ✓ russet potato
• bacon
• onion
• flour
• evaporated milk
• egg
• salt
• pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 In a large skillet over medium heat, fry bacon pieces until crisp; remove to paper towels. Reserve half of bacon drippings, and set aside. Return skillet to stove; stir onions, and cook until soft and translucent.
3. 3 In a large bowl, stir together reserved drippings, bacon, onion, and potatoes. Mix in flour, evaporated milk, and eggs. Season with salt and pepper to taste.
4. 4 Pour into baking dish, and bake in a preheated oven until top is nicely brown, about 1 hour. Cut into squares, and serve with sour cream, if desired.

By JOENAUJOKAS

Ingredients

• ✓ russet potato
• olive oil
• salt
• olive oil
• onion
• salt
• garlic
• red chile
• paprika
• tomato
• mayonnaise

Instructions

1. 1 Combine potatoes, 2 cups olive oil, and 3 teaspoons salt in a large cold skillet. Heat on low and cook until potatoes are softened, 12 to 15 minutes. Increase heat to high and fry until golden, 5 to 6 minutes. Drain on paper towels.
2. 2 Heat 3 tablespoons olive oil in a large saucepan over medium heat. Cook and stir onion with 1 teaspoon salt in the hot oil until onion has softened, 3 to 4 minutes. Add garlic, chile, and smoked paprika; simmer for 1 to 2 minutes. Stir in tomatoes and return to a simmer. Transfer tomato mixture to a blender, cover, and puree until tomato sauce is smooth.
3. 3 Serve patatas bravas with tomato puree and and mayonnaise for dipping.

By Allrecipes

Ingredients

• ✓ russet potato
• butter
• bread cube
• nutmeg
• cayenne pepper
• salt
• black pepper
• egg
• all-purpose flour
• chive

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until just tender, 15 to 20 minutes. Drain and let cool until easily handled.
2. 2 While the potatoes are cooling, melt butter in a skillet over medium heat. Add bread cubes; cook and stir until golden brown and crunchy, 4 to 5 minutes. Remove from the heat and use a slotted spoon to transfer croutons to a bowl. Reserve browned butter in the pan.
3. 3 Peel potatoes and place into a large bowl. Mash and season with nutmeg, cayenne, salt, and pepper. Add eggs and mash until combined. Stir in flour just until incorporated; do not overmix.
4. 4 Bring a pot of salted water to a simmer. Dampen your hands with water and scoop a spoonful of dough onto your palm. Shape dough into a circle, make a light indentation in the center, and place 2 or 3 croutons inside. Pull dough around croutons to seal and roll into a smooth ball. Repeat to make seven more dumplings.
5. 5 Use a large spoon to lower dumplings, one at a time, into the simmering water. Cook until they float to the top, 1 to 2 minutes. Cover and simmer over medium-low heat for 10 minutes. Flip dumplings and continue to cook until puffed and cooked through, about 10 minutes more.
6. 6 Transfer dumplings to a serving plate and drizzle with reserved browned butter. Crumble remaining croutons over top and garnish with chives. Let dumplings firm up slightly before serving, about 10 minutes.

By John Mitzewich

Ingredients

• ✓ russet potato
• butter
• onion
• salt
• black pepper
• butter
• heavy cream
• half-and-half
• paprika
• parsley

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil and cook for 10 minutes; drain. Set potatoes aside to cool.
2. 2 Once potatoes are cool enough to handle, slide the skin from the potatoes and discard; refrigerate peeled potatoes until completely cold, about 1 hour.
3. 3 Preheat an oven to 350 degrees F (175 degrees C).
4. 4 Grease a 9x13-inch baking dish with 1 tablespoon butter.
5. 5 Grate 2 of the potatoes into the bottom of the prepared baking dish. Sprinkle about 1/4 of the minced onion over the layer of potato; season with salt and black pepper. Repeat layering until all ingredients are used and dish is full.
6. 6 Drizzle melted butter, whipping cream, and half-and-half over potato mixture; season with paprika.
7. 7 Bake in the preheated oven until the top is bubbling, about 30 minutes.
8. 8 Garnish with chopped fresh parsley to serve.

By LillyfromPhilly

Ingredients

• ✓ russet potato
• butter
• kale
• leek
• green onion
• butter
• salt
• black pepper
• heavy cream
• butter
• green onion

Instructions

1. 1 Boil potatoes in a large pot of salted water until tender, about 10 minutes. Drain and transfer potatoes to a large bowl. Add 2 tablespoons butter and lightly mash the potatoes.
2. 2 Boil kale and leeks in a large pot of water until tender, 5 to 7 minutes. Drain and transfer kale and leeks to a blender. Add white parts of the green onions and 2 more tablespoons butter; blend until smooth, scraping down sides as needed, 1 to 3 minutes.
3. 3 Stir pureed kale mixture into the bowl of potatoes and continue to mash. Season with salt and black pepper to taste. Add cream and stir until desired texture. Top with 2 tablespoons butter and green parts of the green onions.

By John Mitzewich

Ingredients

• ✓ russet potato
• butter
• olive oil
• cabbage
• green onion
• water
• milk
• salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add 1 tablespoon butter and olive oil and allow butter to melt. Add cabbage and green onions and cook until wilted, about 2 minutes. Turn pot off.
2. 2 Add potatoes and water to the pot. Close and lock the lid. Select manual pressure and set timer for 5 minutes. Allow about 10 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Remove pressure cooker liner and place on the counter. Add milk and mash using a potato masher. Let colcannon stand for 3 minutes.
5. 5 Transfer to a serving dish. Make a well in the center of the potatoes and add remaining 2 tablespoons butter. Season with salt and pepper to taste.

By Soup Loving Nicole

Ingredients

• ✓ russet potato
• butter
• onion
• vegetable broth
• mascarpone cheese
• salt
• black pepper
• lemon juice
• salmon
• mascarpone cheese
• chive

Instructions

1. 1 Melt butter in a saucepan over low heat, and cook and stir the potatoes and onion until the onion starts to become translucent, about 3 minutes. Raise heat to medium, pour in the vegetable broth, and bring to a boil. Reduce heat to a simmer, cover, and cook until the potatoes are tender, 10 to 15 minutes. Pour the mixture into a large bowl, and puree through a food mill back into the saucepan. (Discard any fibrous vegetables left in the food mill.)
2. 2 Bring the pureed soup back to a simmer over medium-low heat, and whisk in 6 tablespoons of mascarpone. Season with salt, pepper, and lemon juice to taste.
3. 3 Preheat oven to 200 degrees F (95 degrees C), and warm 4 oven-safe soup plates for about 5 minutes.
4. 4 Roll a slice of smoked salmon loosely into a rose shape, pinching the roll at the bottom and fanning the roll out at the top. Place a rosette of salmon into the bottom of each warmed soup plate, gently pour the soup over the rosette, and drizzle each bowl with about 1/2 tablespoon of mascarpone cheese. Sprinkle with chives, and serve.

By Swiss Phil

Ingredients

• ✓ russet potato
• butter
• bread crumb
• butter
• all-purpose flour
• egg
• salt
• prune plum
• white sugar

Instructions

1. 1 Melt 3 tablespoons of butter in a skillet over medium-low heat, cook and stir the bread crumbs until golden brown and fragrant, about 2 minutes. Set the crumbs aside.
2. 2 Place potatoes in a pot of water over medium heat, and boil until tender, 20 to 30 minutes. Drain the potatoes, and allow to cool for several minutes to dry out; then squeeze the potatoes through a potato ricer into a bowl. Place 1 tablespoon of butter into the potatoes, and allow to melt, then mix in the flour until thoroughly combined. Mix in egg and salt. Turn the mixture out onto a generously floured work surface, and knead until the dough is soft and no longer sticky, about 10 minutes.
3. 3 Divide the dough into quarters, and subdivide each quarter into fourths to make 16 portions. Roll each portion into a ball, and roll the ball out on a floured work surface until it forms a circle about 3 1/2 inches in diameter. Place a pitted plum into the center of the dough circle, and spoon a teaspoon of sugar into the plum. Roll and pinch the dough around the plum to seal. Repeat with the remaining dough to make 16 dumplings.
4. 4 Bring a pot of lightly salted water to a boil over medium heat, and drop the dumplings into the boiling water. Stir gently to loosen any dumplings that stick to the bottom. Allow the dumplings to rise to the top, then boil for 5 more minutes. Gently remove dumplings with a slotted spoon, and roll in the toasted bread crumbs to serve. Any remaining dough can be rolled into plain dumplings, boiled, and rolled in crumbs.

By EMSEV333

Ingredients

• ✓ russet potato
• mayonnaise
• tomato paste
• red onion
• green bell pepper
• red bell pepper
• lemon juice
• salt
• olive oil
• salt

Instructions

1. 1 Stir mayonnaise, tomato paste, red onion, green bell pepper, red bell pepper, lemon juice, and salt together in a bowl. Cover the Andalouse sauce with plastic wrap and refrigerate 8 hours to overnight.
2. 2 Heat oil in a deep-fryer or large saucepan to 300 degrees F (150 degrees C).
3. 3 Submerge potato strips in a bowl of ice water; rinse potatoes in several changes of cold water until water in the bowl is clear. Drain potatoes and pat dry.
4. 4 Working in batches, fry potatoes in the hot oil until just cooked through but still white, about 5 minutes. Transfer fries to a paper-towel lined plate to drain. Bring oil back to temperature between batches. Cool potatoes to room temperature, about 30 minutes.
5. 5 Increase oil temperature to 375 degrees F (190 degrees C). Working in batches, fry the potatoes again until deep golden, 5 to 10 minutes more. Transfer fries to a paper-towel lined plate to drain. Season fries with salt and serve with Andalouse sauce.

By 6kids3cats

Ingredients

• ✓ russet potato
• ham
• salt
• all-purpose flour
• whole wheat flour
• baking powder
• salt
• bacon
• salt
• black pepper

Instructions

1. 1 Place the ham in a large soup pot (at least 10 quart size), and pour in 16 to 20 cups of water to cover. Bring the water to a boil, reduce heat, and simmer the ham to make a rich stock, about 2 hours. Remove the ham, and skim any foam off the broth. Stir in 1 teaspoon salt (or to taste) to broth, if necessary.
2. 2 Place the potatoes in a large bowl, and use very wet hands to mix in the all-purpose flour, whole wheat flour, baking powder, and 1 teaspoon salt to make a sticky dough.
3. 3 Bring the ham stock to a full, rolling boil. Place a bowl of water near the stove. With very wet hands, pinch off about 2/3 cup of dough, and press a piece of bacon into the center of the dough. Roll the dough into a ball about 2 1/2 inches across, and slip the kumla into the boiling broth along the side of the pot. Don't drop them into the middle of the broth to avoid splashing the hot broth. Repeat with the remaining dough, using the bowl of water to keep your hands very wet, until all the dumplings have been added to the broth.
4. 4 Cover and simmer over low heat for about 15 minutes, then use a slotted spoon or spatula to gently lift any stuck dumplings from the bottom of the pot. Cover the pot again, and simmer the dumplings for about 1 hour. They will float to the top of the broth as they cook.
5. 5 Gently lift the kumla from the broth with a slotted spoon, and stack them in a bowl for serving. Sprinkle with salt and pepper before serving.

By Bud

Ingredients

• ✓ russet potato
• linguica sausage
• olive oil
• onion
• salt
• salt
• chicken broth
• water
• kale
• cayenne pepper

Instructions

1. 1 Slice sausage into 1/4-inch rounds. Heat oil in a pot over medium-high heat. Add sausage and saute until sausage begins to turn brown and renders some fat, 3 to 5 minutes. Transfer with a slotted spoon to a dish. Reduce heat to medium-low; add onions and pinch of salt salt. Stir and cook until softened, 4 to 5 minutes.
2. 2 Transfer potatoes to pot. Sprinkle in 2 teaspoons salt. Pour in chicken broth. Increase heat to high and bring to a simmer. Reduce heat to medium-low; simmer until potatoes are tender, 8 to 10 minutes.
3. 3 When potatoes are tender, carefully mash them in the broth with a potato masher until broken up or completely mashed. Add kale, a handful at a time. Transfer browned sausage to soup. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer until greens are tender, about 45 minutes.

By John Mitzewich

Ingredients

• ✓ russet potato
• butter
• yellow onion
• bacon
• bay leaf
• chicken broth
• flour
• marjoram
• caraway seed
• salt
• black pepper
• sour cream

Instructions

1. 1 Melt butter in a stockpot over medium heat; add onions, bacon, and bay leaf. Cook and stir until onions are nearly transparent, 5 to 7 minutes.
2. 2 Pour chicken broth into the pot; add potatoes, flour, marjoram, caraway seed, salt, and pepper. Bring to a boil, reduce heat to medium-low, and simmer until potatoes are tender, about 20 minutes.
3. 3 Stir sour cream into soup; cook another 1 to 2 minutes.

By Joe Werner

Ingredients

• ✓ russet potato
• salt
• butter
• egg
• farina
• all-purpose flour
• prune plum
• white sugar
• butter
• white sugar
• bread crumb
• butter
• sugar

Instructions

1. 1 Scrub potatoes, and place them into a large pot with enough water to cover. bring to a boil, and cook until tender, about 40 minutes. Drain, and cool. When potatoes are cool enough to handle, peel, and press through a ricer into a large bowl. Set aside to cool. This part of the process can be done as much as one day in advance.
2. 2 In a large bowl, mix together the prepared potatoes, salt, egg, and 1 tablespoon of butter until well blended. Gradually stir in the farina, and then the flour. If dough is still wet, more flour can be mixed in. Turn dough out onto a floured surface, and knead until smooth, about 5 to 10 minutes.
3. 3 Split open each plum where it cracks, and remove the pit. Replace each pit with a sugar cube, and close.
4. 4 On a floured surface, roll out the dough to 1/4 inch thickness. Cut into twelve 3 inch squares. Place one plum into each square, and bring the corners around to the top. Pinch together all of the seams to seal.
5. 5 Bring a large pot of water to a slow boil. Place about 4 dumplings into the water at a time. Once they float to the surface, continue to cook them for about 5 more minutes. Transfer cooked dumplings to a covered bowl, and keep warm.
6. 6 Melt the remaining 1/2 cup of butter in a small skillet over medium heat. Stir in bread crumbs, and 1/4 cup of sugar. Continue to cook and stir until browned. Remove the bread crumbs to a plate, and roll warm dumplings in the mixture until entirely coated. To serve, place a dumpling or two on a plate, sprinkle with a little sugar and a little extra melted butter, if desired.

By LINDA MCLEAN

Ingredients

• ✓ russet potato
• carrot
• onion
• garlic
• olive oil
• beef chuck roast
• stout beer
• tomato paste
• beef broth
• garlic powder
• onion powder
• paprika
• salt
• black pepper

Instructions

1. 1 Place potatoes, carrots, onion, and garlic into a slow cooker.
2. 2 Heat olive oil in a skillet over medium heat. Add beef; cook and stir until evenly browned, about 10 minutes. Transfer beef to the slow cooker with vegetables.
3. 3 Pour 1/4 cup beer into the same skillet and bring to a boil while scraping the browned bits of beef off of the bottom of the skillet with a wooden spoon. Stir in tomato paste; cook until thickened, about 5 minutes. Pour mixture into the slow cooker.
4. 4 Pour remaining beer, beef broth, garlic powder, onion powder, paprika, salt, and pepper into the slow cooker.
5. 5 Cook on Low until potatoes and carrots are easily pierced with a fork, about 8 hours, or on High for 3 to 4 hours.

By ami_tx

Ingredients

• ✓ russet potato
• vegan mayonnaise
• soy milk
• olive oil
• vegan cream cheese substitute
• salt
• vegetable oil
• yellow onion
• carrot
• celery
• pea
• tomato
• italian seasoning
• garlic
• black pepper
• vegetarian ground beef substitute
• soy cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Place potatoes in a pot, cover with cold water, and bring to a boil over medium-high heat. Turn the heat to medium-low, and boil potatoes until tender, about 25 minutes; drain.
3. 3 Stir vegan mayonnaise, soy milk, olive oil, vegan cream cheese, and salt into potatoes, and mash with a potato masher until smooth and fluffy. Set mashed potatoes aside.
4. 4 Preheat the oven to 400 degrees F (200 degrees C), and spray a 2-quart baking dish with cooking spray.
5. 5 Heat vegetable oil in a large skillet over medium heat. Add onion, carrots, celery, frozen peas, and tomato; cook and stir until softened, about 10 minutes. Stir in Italian seasoning, garlic, and pepper.
6. 6 Reduce heat to medium-low and crumble plant-based ground beef into the skillet with vegetables. Cook and stir, breaking up the meat substitute, until the mixture is hot, about 5 minutes.
7. 7 Spread vegetarian meat substitute mixture into the bottom of the baking dish.
8. 8 Top with prepared mashed potatoes, smoothing them into an even layer. Sprinkle potatoes with shredded soy cheese.
9. 9 Bake in the preheated oven until the cheese is melted and slightly browned and the casserole is hot, about 20 minutes.
10. 10 Enjoy!

By VeggieChefLaura

Ingredients

• ✓ russet potato
• corned beef brisket
• spice packet
• yellow onion
• celery
• water
• kosher salt
• savoy cabbage
• carrot
• butter
• black pepper
• cayenne pepper
• milk
• cheddar cheese
• scallion

Instructions

1. 1 Put corned beef in a pot with onion and celery and sprinkle spice packet over top. Pour in cold water to cover. Turn heat to high and bring to a boil. Skim off and discard any foam if desired. Once boiling, reduce heat to low, cover, and simmer gently until tender, about 3 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
2. 2 Carefully remove corned beef to a bowl and let cool. Taste broth and add salt if needed.
3. 3 Bring broth to a boil over high heat. Add cabbage to the boiling broth. Cook until cabbage just starts to soften and sweeten up, about 5 minutes. Use a slotted spoon and remove cabbage to a bowl.
4. 4 Add carrots to the boiling broth. Cook until carrots start to soften, about 5 minutes. Use a slotted spoon and remove carrots to a bowl.
5. 5 Add potatoes to the boiling broth and reduce heat to medium. Cook until tender, 15 to 20 minutes.
6. 6 While the potatoes are cooking, slice the cooled corned beef along the fatty seam to separate into 2 pieces. Identify the direction of the meat fibers and cut across them (against the grain) to slice into 1/4-inch thick slices, trimming off and discarding any giant pieces of fat. Set aside.
7. 7 Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x15-inch casserole dish.
8. 8 Use a slotted spoon and remove cooked potatoes to a bowl. Reserve broth. Add butter, salt, pepper, cayenne, and milk to the potatoes. Mix and mash until very smooth. Toss in 3/4 cup Cheddar cheese and mix until incorporated.
9. 9 Pour cabbage into the prepared casserole dish and press on it until nicely compacted. Evenly distribute and press carrots over the cabbage. Place a nice, even layer of corned beef on top, overlapping a bit and distributing the nice fatty pieces evenly until fully covered. Pour in 1 cup of the reserved broth. Dollop mashed potatoes over top, then spread into a uniform layer with the back of a spatula. Switch to a fork and push potatoes to the edge of the dish. Then drag the fork sideways back and forth over the potatoes to create a texture. Repeat this texture going top to bottom over the potatoes. Sprinkle with a little more Cheddar.
10. 10 Bake in the center of the preheated oven until beautifully browned and piping hot, 45 minutes to 1 hour.
11. 11 Remove from the oven and let rest for 10 minutes.
12. 12 Meanwhile, warm any remaining broth over medium-low heat.
13. 13 Cut Shepherd's pie into squares and garnish with scallions. Serve with warmed broth.

By John Mitzewich

Ingredients

• ✓ russet potato
• butter
• hungarian sausage
• onion
• salt
• all-purpose flour
• garlic
• paprika
• chicken broth
• green cabbage
• black pepper
• cayenne pepper
• bay leaf
• white vinegar
• sour cream
• green onion

Instructions

1. 1 Melt butter in a soup pot over medium heat. Add sausage and cook and stir until lightly browned, about 3 minutes. Use a slotted spoon to remove sausage to a bowl, leaving behind any butter in the pot.
2. 2 Toss onion into the pot with 1 teaspoon salt. Cook and stir until onion just starts to turn translucent and picks up a brown color from the meat juices in the pan, 4 to 5 minutes. Add flour; cook and stir for 2 to 3 minutes. Add garlic and paprika; cook and stir until fragrant, about 1 minute, being careful not to burn the paprika.
3. 3 Stir in 5 cups chicken broth. Increase heat to high and bring to a simmer, stirring occasionally so flour does not stick to the bottom of the pot. Stir in cabbage and cook until it just loses its stiffness, about 2 minutes. Stir in potatoes and bring back to a simmer. Add black pepper, cayenne pepper, and bay leaf, plus a splash of chicken broth if desired. Bring back to a simmer.
4. 4 Stir soup and reduce heat to medium-low. Simmer, stirring occasionally, until potatoes are very soft and tender, about 30 minutes. Add sausage and vinegar and simmer for 10 minutes. Taste and adjust for salt.
5. 5 Remove from heat and ladle into bowls. Garnish with sour cream, green onions, and cayenne pepper.

By John Mitzewich

Ingredients

• ✓ russet potato
• salt
• thyme
• rosemary
• browning sauce
• steak sauce
• coconut aminos
• worcestershire sauce
• onion
• carrot
• beef broth
• garlic
• butter
• flour
• black pepper
• garlic salt
• beef stew meat

Instructions

1. 1 Place stew meat in a large bowl and season liberally with garlic salt and pepper. Add flour and toss to coat. Set floured meat aside.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt 1 tablespoon butter and add garlic. Saute until soft and fragrant, about 1 minute. Add remaining 1 tablespoon butter and floured meat; discard remaining flour in the bowl. Cook beef without stirring until browned on one side, 1 to 3 minutes. Stir and repeat until most sides are browned, 5 to 7 minutes more. Add beef broth. Close and lock the lid. Choose manual high pressure and set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
4. 4 Add potatoes, carrots, and onion to the pot and stir to combine with beef. Close and lock the lid. Choose manual high pressure and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
6. 6 Add Worcestershire sauce, coconut aminos, steak sauce, browning sauce, rosemary, and thyme to the pot and stir to combine. Taste and season with salt, if needed.

By thedailygourmet

Ingredients

• ✓ russet potato
• all-purpose flour
• salt
• vegetable oil
• water
• water
• butter
• yellow onion
• kosher salt
• farmer's cheese
• salt
• black pepper
• cayenne pepper
• butter
• sour cream
• chive

Instructions

1. 1 Prepare dough: Mix 3 ½ cups flour and salt together in a large bowl, then make a well in the center. Pour vegetable oil and 1 cup plus 2 tablespoons warm water into the well. Stir to form a shaggy dough that just pulls away from the sides of the bowl. Use a little flour to clean the dough off the spoon.
2. 2 Transfer dough to a work surface; press and knead for a few minutes until you have a smooth, soft dough. You can add a little more flour if it's too sticky but don't add too much. Form dough into a ball and wrap in plastic. Leave on the counter for 1 hour or pop it into the refrigerator for 3 hours to overnight.
3. 3 Prepare buttered onions: Melt butter in a skillet over medium heat. Add onion and salt and sauté, stirring occasionally, until golden brown, 8 to 10 minutes. Turn off the heat and let mixture cool a bit, then transfer to a bowl and reserve until needed.
4. 4 Prepare filling: 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 well and mash until smooth. Let cool to room temperature, 10 to 15 minutes.
5. 5 Place farmer's cheese in a bowl and break it up with a spoon. Add salt, pepper, and cayenne, then add 2 to 3 heaping spoons of the buttered onions. Be sure to drain off most of the butter so you're adding mostly onions. Mix just until ingredients are evenly combined.
6. 6 Add cooled mashed potatoes and mix until thoroughly combined. Set aside while you roll the dough.
7. 7 Roll ¼ of the dough at a time on a floured surface until very thin, at least 1/8-inch thick or thinner if possible. Cut 3 ½-inch circles out of the dough, saving all scraps for re-rolling.
8. 8 Add about 2 tablespoons filling to the center of each circle. Moisten your fingertips with water and wet the edges, then fold the dough over the filling and seal the two edges together in the center. Flatten the filling very lightly under the dough as you press and seal the edge of each pierogi with your fingers, working from the center to the ends. Try not to trap air in the pierogi as you seal. The edge can be left as is, or you can pinch the dough every inch or so to make pleats for a more decorative appearance.
9. 9 Bring a large pot of salted water to a boil. Add pierogi in batches and cook for about 2 to 3 minutes (they may or may not float to the top.)
10. 10 While the pierogi are boiling, melt butter in a nonstick skillet over medium heat.
11. 11 Transfer pierogi from the boiling water directly into the melted butter. Cook until light golden brown, about 2 minutes per side or longer if more browning is desired.
12. 12 Continue boiling and browning pierogi in batches as needed.
13. 13 Transfer to a plate and spoon buttered onions over top. Garnish with sour cream and chives.

By John Mitzewich

Ingredients

• ✓ russet potato
• vegetable oil
• bay leaf
• cumin
• paprika
• salt
• water
• chipotle pepper
• paprika
• black pepper
• salt
• cayenne pepper
• chipotle pepper
• tomato paste
• sherry vinegar
• mayonnaise
• salt
• paprika
• garlic

Instructions

1. 1 To make the sauce: Combine garlic, smoked paprika, and salt in a mortar and pestle or food processor; process until smooth. Mix in mayonnaise, sherry vinegar, tomato paste, chipotle chile powder, and cayenne pepper until combined. Cover and refrigerate sauce.
2. 2 To make the spice blend: Mix salt, black pepper, paprika, and chipotle chile powder together in a small bowl. Set aside.
3. 3 To make the potatoes: Pour water into a large saucepan. Stir salt, smoked paprika, cumin, and bay leaves into water. Bring to a boil, reduce heat to low, and cover; simmer for 10 minutes.
4. 4 Stir potatoes into seasoned water, bring to a boil, and simmer until potatoes are tender but not fully cooked, 4 to 5 minutes. The tip of a paring knife should easily insert into the center of a potato cube. Drain potatoes and transfer to a wire rack to cool completely, about 45 minutes.
5. 5 Heat vegetable oil in a large cast iron skillet or Dutch oven to 350 degrees F (175 degrees C).
6. 6 Add cooled potato cubes and cook, stirring frequently, until golden brown, 5 to 6 minutes. Transfer potatoes to a baking sheet lined with paper towels to cool slightly. Toss in a bowl with spice blend; drizzle sauce on top or serve as a dipping sauce.

By John Mitzewich

Ingredients

• ✓ russet potato
• baking soda
• all-purpose flour
• yogurt
• egg
• cayenne pepper
• bay leaf
• black pepper
• salt
• paprika
• red bell pepper
• tomato
• parsley leaf
• parsley stem
• celery
• yellow onion
• carrot
• olive oil
• ground pork
• ground beef

Instructions

1. 1 Heat a large skillet over medium heat. Add ground beef and ground pork and cook until brown and crumbly, 5 to 10 minutes. Drain and discard fat. Add 1/4 cup olive oil, carrot, onion, celery, parsley stems, and tomatoes. Mix to combine. Stir in bell pepper and season with paprika, salt, pepper, bay leaves, and cayenne pepper. Cook until vegetables start to soften, about 10 minutes.
2. 2 Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
3. 3 Transfer meat mixture to a large baking pan.
4. 4 Heat remaining 1/4 cup olive oil in a large skillet and cook potatoes until lightly browned, about 10 minutes. Transfer to the baking pan and mix well with the meat mixture.
5. 5 Bake moussaka in the preheated oven for 45 minutes. Remove baking dish from the oven and mix in chopped parsley leaves.
6. 6 Stir eggs, yogurt, flour, and baking soda together in a bowl until it turns into a spreadable mixture. Pour over the meat mixture in the baking dish.
7. 7 Return baking dish to the oven and cook until the top is golden brown, about 15 more minutes.

By no_fun_at_all

Ingredients

• ✓ russet potato
• cheddar cheese
• water
• gravy mix
• celery
• carrot
• broccoli
• green pea
• corn
• mushroom
• black pepper
• salt
• ground beef
• garlic
• onion
• vegetable oil
• butter
• milk
• salt
• yam
• chicken broth

Instructions

1. 1 Pour chicken broth into a multi-functional electric pressure cooker. Place a steamer rack into the pot. Add yam and potato; sprinkle pink salt on top. Close and lock the lid. Turn the valve to Seal. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. 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 lid. Remove yam, potato, and rack. Strain liquid into a glass measuring cup and reserve. Return yam and potato to pot. Add milk and butter; mash using a potato masher until smooth. Scrape mashed potato topping into a bowl using a silicone spatula.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Select Saute function on the pressure cooker. Heat oil on high mode. Add onion and garlic; saute until slightly tender, 1 to 2 minutes. Add ground beef, salt, and pepper. Cook and stir until filling is well combined, 2 to 3 minutes. Add mushrooms; saute until starting to soften, about 1 minute.
5. 5 Stir corn, peas, broccoli, carrot, and celery into the pot with the filling. Pour in reserved potato liquid. Close and lock the lid. Set pot to Manual function. Select low pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 5 to 10 minutes for pressure to build.
6. 6 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Strain out excess liquid and discard; return filling to pot. Set pot to Saute mode.
7. 7 Dissolve gravy mix in just enough water to dissolve the powder; add to the filling in the pot. Cook and stir until gravy thickens, about 2 minutes. Transfer filling to a baking dish and cover with the mashed topping. Sprinkle Cheddar cheese on top.
8. 8 Bake in the preheated oven until cheese is melted, about 10 minutes.
9. 9 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil shepherd's pie until top is browned, 3 to 5 minutes. Let sit for 5 minutes before serving.

By Jjmcrae