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Serena Adkins Ellison posting on FB Group TRIED AND TRUE RECIPES March 3 at 12:13pm

OK so we here in West Virginia LOVE us some potatoes.

We find all sorts of ways to make them.. we fry them, boil them, mash them, bake them, and we can them so we can later fry them hahah .. So we are always looking for new recipes that incorporate potatoes.

If you have a really good one.. or a few tips go a head and share it.

Comments

Raquel Burson-Silies
Well, I have something that is more of a technique than a recipe.
Get you some good thick pork chops or sirloin steak or ham steak. Season well and brown in a little bit of oil in a big skillet.
They do not need to be cooked all the way through, just browned well on either side. Then take them out and put them on a plate. put a little more oil (or bacon grease or butter) in the skillet and slice your peeled potatoes into the skillet. Season well. Don’t slice them too thin. Put in as many as your folks will eat. Then stir them around a bit, let them cook just a little while, turn them over once. Put your meat back on top of the potatoes (make sure you get all the juice on the plate in there) and add about a cup of water (or broth or whatever you like) to the skillet. Put the lid on and turn it down low. Let it cook for about 20 minutes or so, test the taters to see if they are done. You can uncover for about the last 5 minutes if you like. I like this best with pork chops. My mom used to make this when we were growing up. More than one skillet full! LOL
Serve with a green veg or salad and they will come a’running.
Serena Adkins Ellison
Serena Adkins Ellison . Now dat’s home cookin

Kenny N Tammy Wallace Add EXTRA , minced garlic and a heaping tblsp of sour cream to mashed potatoes, or add sour cream and chopped chives for a different variety. Delish!

Serena Adkins Ellison
Serena Adkins Ellison Tammy, i like it that way too.. and sometimes I will add a chicken bullion cube or two to my water as the potatoes are boiling.. it makes them so good when you add in the sour cream
Raquel Burson-SiliesRaquel is a moderator in this group. Serena Adkins Ellison I will have to try that. I always add sour cream to my mashed
Annie Lewis
Annie Lewis Peel the potato, slice a small piece off the bottom so that it will stand up, core out the center of the potato and keep what you core out, cook ground meat with, onions and green peppers, add in the potatoes cored out of the potatoes, season with salt and pepper to taste, stuff the potatoes with the meat mixture, place the stuffed potatoes in a baking dish, add about 1/2 to 1 inch beef broth or water around the bottom and bake at 350 degrees for 30-40 minutes (depends on the size of the potatoes). If you have any meat mixture left, you can also put that around the potatoes at the bottom of the pan.
Serena Rogers When i make mashed; i use 1 cream cheese, 1 stick butter, half and half. Salt the potatos well while they are boiling. Drain; put in cr cheese and butter and half and half on very low til melted, then mash (they are fluffy when i use mixer.)

James Huggins
James Huggins My mom was a boarding house cook so she always cooked large portions. Of course there were six kids so she had too. But if there were any fried potatoes left she would heat them up for breakfast with scrambled eggs mixed in.

Raquel Burson-Silies
Raquel Burson-SiliesRaquel is a moderator in this group. During the summer, my mom would fry summer squash in with our scrambled eggs.

James Huggins
James Huggins I loved them but didn’t have them often until kids started moving away.
James Huggins
James Huggins Another favorite was fried eggs chopped up with cornbread crumbled up in them.

Serena Rogers Red potatos seem better than irish

Raquel Burson-Silies
Delmonico potatoes – I was looking for an Au Gratin recipe and stumbled across this.
Very nice, we all loved these. From the Taste of Home Recipe book.
Makes an 8 x 8 pan.

5 medium potatoes
Scrub potatoes well. Place in pan, cover with water and cook 30-40 minutes or until fairly tender. Do not peel, do not cut. Drain potatoes and cool overnight in refrigerator. Take potatoes out, peel and shred coarsely. Grease an 8 x 8 pan. Place potatoes in pan.

1/2 cup milk
1/2 cup cream
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon nutmeg
1/8 teaspoon black pepper
8 ounces shredded sharp cheddar cheese

Place milk, cream, salt and spices in sauce pan and heat gently. When bubbles appear around the edge of the pan, stir in cheese. Stir in until good and melty. Pour sauce over potatoes and stir a bit.

Bake at 325F for approximately 50 minutes. I topped it with french fried onions for the last 10 minutes or so. Very moreish! This recipe is great for anyone who is gluten free. It is my go-to for Christmas dinner potatoes as it goes great with ham, roast beef, turkey, whatever. I also add in a little lemon zest.

Raquel Burson-Silies
Parmesan Potato Slices
Serves 6 or 4, depending on how much you like potatoes

5 large potatoes
1 cup parmesan cheese, grated
1/2 cup mozarella cheese, grated
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 cup butter (1 stick or 1/4 lb) melted

Peel potatoes and slice 1/4 inch thick. In a medium bowl combine cheeses, flour, salt, pepper and paprika. Place mixture in plastic bag. Add potatoes to bag and shake to coat. Place potatoes in 9 x 13 baking pan. Pour melted butter evenly over potatoes. (Go ahead and add the extra seasoning mix on top of the potatoes). Bake covered in a 350 degree oven for 30 minutes. Uncover and gently stir. Bake uncovered another 30 minutes.

Voila – crispy seasoned potatoes.

Serves 8
5 Large Yukon Gold potatoes, peeled, cut into 1/2 inch dice
5 Large Eggs, boiled, peeled and diced
2 Stalks of celery, washed and diced small
1/2 large onion, peeled and diced small

First of all, boil your potatoes. Then, when potatoes are done cooking, drain them and put them in your serving bowl. Then toss the onion over top of your hot potatoes. This takes a little of the bite out of the onions and it smells good, too.

Put your eggs on to boil. Now, this is way that I cook my hard boiled eggs and they peel easily and do not turn green. Put the eggs in a saucepan and cover with cold water. Put on the stove over medium-high heat. When the eggs begin to boil, set timer for 5 minutes. When timer goes off, turn off heat, but do not remove eggs from the stove. Let them stand for another 2 minutes. Then drain hot water off and cover with cold water. Let them stand for at least 10 minutes, drain that water off and cover them with cold water again. Let stand for another 10 minutes and then peel. Now we have a ceramic top stove, so I am not sure how this would work on a gas stove.

So, dice your eggs and toss with the potatoes and onions. Dice up your celery while your eggs are cooking and throw that in there too.

Now, for the dressing.

1/3 cup Italian salad dressing
3 Tablespoons prepared mustard – Dijon or yellow, does not matter
3/4 cup mayonnaise or Miracle Whip
1 heaping tablespoon pimento, minced or roasted red peppers, minced
1/2 teaspoon garlic powder
2 Tablespoons sweet pickle relish
1/2 teaspoon fresh ground black pepper

Now, these ingredients are approximate amounts, use more or less to your liking. I usually throw it in until I think it looks good. Stir it all up in a bowl.

I usually put my dressing on while the potatoes are still warm, I think it tastes better that way.

Stir it all up together. I garnished this with fresh chives and some black olives that were sitting in the fridge.

So that is my potato salad, and next time it will be different! I like to put sour cream in, cook the potatoes with crab boil in the water, use homemade dill pickles or our homemade jalapeno relish, put in some chopped green pepper, crumbled bacon, tiny chunks of cheddar cheese, green olives. My motto is be creative and if it works, write it down!!

Katrina Richardson Raquel, I do same with my boiled eggs my mom taught us this way a long time ago why fix it if isn’t broken was her motto

Katrina Richardson Raquel this recipe for Au Gratin potatoes rock I use this recipe every time I make these Au Gratin potatoes

James Huggins I’m getting hungry for potatoes.

 

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