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    You are in: Home / Cookbooks / potato
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    25 recipes in

    potato

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    This recipe was recently submitted to a news group to which I belong. I think it is very good and hope you like it, too. Preparation time in the kitchen is just a few minutes. When the big meal is through, this is a tasty way to use up the leftover mashed potatoes.

    Recipe #9054

    38 Reviews |  By Bev

    My mother used to used left over mashed potatoes to make these potato pancakes the next night for supper. She fried hers and they were quite delicious. However, baking is less messy.

    Recipe #31061

    I was looking for a mashed potato recipe on Zaar and couldn't find one. So here it is. We have mashed potatoes with casserole, stew or just as a side. Also being gluten-free I often use a gluten free pastry for the base of a pie and just top it with mash. You can use any quantity of potatoes, butter and milk/cream to your preferences.

    Recipe #230695

    A tasty potato dish for those occasions when you just don’t have much time and you are looking for a shortcut. The potatoes are not peeled, there is no onion or garlic to peel and chop, mince or crush and all the herbs are dried. Preparation involves little more than pre-heating the oven, getting your dried herbs out of the cupboard and cutting the potatoes into thin slices. Vary the herbs according to your preferences. This dish is best made just before serving. I was inspired to develop this recipe, the particular combination of herbs, from memories of a similar dish I ate many years ago in a restaurant in Hampstead Heath, in England, so it is, I suppose an English-Australian recipe. It was served with Onion, Apple and Sage Pie. In view of Bekah49036's comment in her review that her potatoes were too salty, do add salt to taste. People's tastes differ SO much! I've adjusted the two salts in the ingredients to now read "to taste". Thanks Bekah49036! :)

    Recipe #119124

    Spicy Hash Browns - Homemade

    Recipe #519

    Potatoes layered with garlic butter, onion slices and Parmesan and baked until crisp on top, tender underneath. This is the best Pommes Anna I've ever had. It takes a little time to put together but the results are well worth it. Please don't try to lower the amounts of butter or cheese in this dish, it's supposed to be decadent. I make this in a white quiche plate with fluted edges and it is very beautiful and impressive. From Flavors, a San Antonio Junior League cookbook, credited to Mrs. Edgar M. Duncan (Linda Wyatt)

    Recipe #115381

    6 Reviews |  By duonyte

    Posted in response to a request for a soup popular in Kansas. The recipe was found in a Colorado paper, but by a Kansas chef. I have not made this, see notes below for additional comments. Prep time is estimated.

    Recipe #203262

    My mom passed this recipe on to me several years ago and I have been making it for every holiday dinner since. They can be made ahead, eliminating the need for mashing potatoes on the big day! I sprinkle a little paprika on top before baking to give it some color. Prep time does not include time it takes to boil the potatoes.

    Recipe #106002

    Creamy Pea & Potato Salad

    Recipe #95739

    We wait all year for this seasonal favorite. It is worth the wait!

    Recipe #26349

    6 Reviews |  By Sue Lau

    A delicious creamy soup that can be made up to 3 days ahead.

    Recipe #39151

    From the wonderful Enchanted Broccoli Forest by Mollie Katzen. This soup is great year round.

    Recipe #62143

    My favorite mashed potatoes to prepare for Thanksgiving. Adapted from Taste of Home and eaten many times over the years to raves from the family. Easy to make ahead and travel with if necessary as well.

    Recipe #61736

    This is my favourite potato recipe of all time. It makes the perfect accompaniment to a roast or any other meat dish. Traditional recipes for this take 1 1/2 - 2 hours to cook, so I start mine off in the microwave. Some recipes are very rich, calling for all cream plus butter and cheese on the top. I've found this version - even when made with low fat ingredients - tastes wonderfully creamy but not too rich with no compromise on flavour. One of the best things about Potatoes Dauphinoise is that if there's any left over it keeps well in the fridge for several days and it reheats beautifully in the microwave (unlike roast potatoes which can taste a bit floury when reheated). I've also frozen it, defrosted it in the fridge during the day, then reheated it in the oven for dinner. Try it - I know you'll love it!

    Recipe #84051

    You can eat the potatoes by themselves or wrap it in . I made it for brunch but I think its good for any meal as a side or appetizer.

    Recipe #168057

    6 Reviews |  By glitter

    This soup will keep you toasty on a cold wintry day. Don't forget the hot hard crusted homemade bread with lots of butter. When no one is looking you might even dunk a small piece into your soup. Yumm!F!

    Recipe #82429

    This recipe goes back 30 years or more, my family *loves* these! you can make these ahead of time and then freeze, just cool and place on a large baking sheet to freeze, when frozen stack in a freezer container or pop them into a freezer bag, to reheat and re-crisp, defrost the pancakes then place in a 400 degree oven for about 8 minutes turn over then continue baking until crisp, I strongly suggest to double the recipe these will be half gone before they even make it to the table! I like to add in some cayenne pepper and a bit of garlic powder but that is optional --- yield is only estimated you should get between 20-23 pancakes for this recipe, to make things easier use your processor to grate the potatoes, plan ahead the grated potatoes need to soak for a minimum of 8-24 hours or even up to 2 days to remove some of the starch, the longer soaking time the crispier they will be --- serve with sour cream :)

    Recipe #186700

    A truly lovely, earthy kugel from Jayne Cohen's wonderful cookbook, "The Gefilte Variations."

    Recipe #151777

    For all you kugel lovers out there, here's another one! Adjust all spices to taste. Add in some Parmesan cheese too!

    Recipe #73738

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