Ingredients

• foil
• Potatoes

Directions

Baking potatoes in the crockpot not only frees your oven and microwave for other uses, but it is also far more energy efficient.

Stab potatoes with fork. Wrap each in foil. Fill crockpot with potatoes. Cover and cook on High 2 1/2 – 4 hours. Do not add water.

Ingredients

• 8 c potato, raw, diced
• 2 tsp salt
• 4 tsp minced parsley
• 8 tsp flour
• 4 Tb butter
• 4 dashes of pepper
• 3 onions, diced

Directions

Instructions:
Melt the butter and cook onion in it about 5 minutes.
Add the salt, pepper, parsley and potatoes and cover with boiling water and cook until tender.
Thicken the potatoes with the flour which has been mixed with a little cold water

Ingredients

• 7 cups Yukon Gold or russet potatoes, peeled and cut into 1-1/2″chunks.
• 3/4 cup half & half, warmed.
• 7 T. unsalted butter, room temperature.
• 2 eggs yolks
• 1-1/2 t. salt.

Directions

Cover with 1-2″ Water:
7 cups Yukon Gold or russet potatoes, peeled and cut into 1-1/2″chunks.
Boil for 15-20 minutes or until easily pierced with a fork.

Drain potatoes and return them to pot. Put them back on the hot burner for a few seconds to dry. Keep stiring.

Mash potatoes then add:
3/4 cup half & half, warmed.
7 T. unsalted butter, room temperature.
2 eggs yolks
1-1/2 t. salt.

Place a large star tip in pastry bag, and fill bag with potato mixture. Pipe circular shapes onto parchment lined baking sheet.

Place baking sheet in a 450 degree oven on middle rack.

Ingredients

• 2 Cups leftover Mashed Potatoes, seasoned
• 2 eggs, well-beaten
• 1 small onion, chopped
• 1 Cup flour
• 2 tsp. Baking powder
• Vegetable oil

Directions

Combine Mashed potatoes, eggs, and onion. In a separate bowl, sift together flour and baking powder. Stir into potato mixture. Blend well.

Heat oil about 2 inches deep in fryer or deep pan. Drop potato mixture by teaspoonfuls into oil. Fry 3 to 5 minutes or until brown.

Drain on paper towels.
Excellent served with roast beef. Makes 6 servings.

Ingredients

• 4 medium potatoes, peeled & shredded
• 1 small onion, finely chopped
• 1 egg, beaten
• 1 tablespoon all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• Vegetable oil

Directions

Squeeze the potatoes between paper towels to remove excess moisture. In a bowl combine all of the ingredients except for the oil. Mix well. In a large skillet, heat 1/8-inch oil to 375-degrees. Drop by 1/4-cup of mixture at a time into the hot oil; pressing the mixture into 3-inch rounds with the back of a fork. Fry until golden brown, turning once during the cooking process. Drain well on paper toweling.
Serves 6