Ingredients

• 6 cups diced potatoes*
• 1 can (10 ¾ oz.) cond. cream chicken soup
• 1/2 soup can milk
• 1 cup sour cream
• 1 cup sharp cheddar cheese, grated
• 1/4 cup grated onion (optional) **
• salt and pepper to taste
• 3 tablespoons butter, melted
• 3/4 cup corn flake crumbs

Directions

Cook fresh potatoes or thaw frozen potatoes (see *note below). Place potatoes in a 2-3 quart casserole dish or a 9×13 cake pan.

Mix soup, milk, sour cream, cheese, and onion (see **note below) and salt and pepper to taste.
If a saucier dish is desired, add 2-3 tablespoons additional milk. Mix well.
Spread sauce over potatoes.

Melt butter and combine with corn flake crumbs.
Sprinkle crumbs over casserole. Bake uncovered at 350 F for 30-45 minutes or until hot and bubbly throughout.

Notes:

* Use approximately 6-8 peeled, diced, and cooked fresh potatoes; or approximately 2 pounds frozen, southern style, diced hash browns (not shredded). ** Use 1 tablespoon dried onion or sauté 1/4 cup fresh chopped onion in 1 tablespoon butter until transparent.

Ingredients

• 3 potatoes
• 3-4 cloves garlic, crushed
• 1/2 cup melted butter
• 3 cups chicken stock
• 1/2 tbsp. basil
• 1 quart heavy cream
• 1/2 cup fresh grated parmesan cheese

Directions

Cut potatoes in half lengthwise, then with cut side facing down, make cross-cuts 3/4 of the way through the potato every 1/4 inch. Mix garlic and butter and rub on the bottom of a glass baking dish. Place potatoes flat side down in this dish, then mix chicken stock and basil and pour into the pan. Cover with tin foil and bake at 350 degrees F for about 40 minutes or until potatoes are soft. Drain chicken stock mix. Pour in cream and sprinkle generously with parmesan; bake another ten minutes.

Ingredients

• 5 medium Yukon Gold potatoes, partially peeled
• 1-1/2 cups chicken stock
• 2 tablespoons butter
• 3 large cloves garlic, crushed

Directions

* Boil potatoes until tender. Meanwhile, start warming broth, add garlic.

* Mash potatoes. Remove garlic from broth. Add 2 tablespoons butter to hot stock. Add garlicky broth to potatoes gradually, mixing until desired consistency is reached.

Ingredients

• 2 lbs. baking potatoes, boiled and cooled
• 1 egg yolk
• 3 C. bread flour
• 1/2 t. salt
• 1 T. crushed parsley or basil

Directions

Once potatoes are cool, peel them and put them through a ricer. Place riced potatoes in large bowl and add egg yolk. Mix thoroughly with hands. Add flour, salt, and parsley or basil. Mix with hands until dough is smooth.

Roll out dough into round strips and cut into 1/2-inch segments. Roll each dumpling with a floured fork and place on a cookie sheet covered with wax paper.

Once sheet is full, place it in freezer until gnocchi are hard. Once they are frozen, you can either put the gnocchi in a bag and refreeze for future use, or cook them.

To cook, bring water to a boil and place gnocchi in the water. After they float to the top, cook the dumplings for three more minutes. Drain and serve topped with a pasta sauce of your choice (tomato, alfredo or veal broth), or a mixture of butter, parmesan cheese and fresh parsley.

Ingredients

• 6 med. potatoes-peeled, boiled until tender
• 1/4 tsp. parsley flakes-for garnish
• 1 small onion-minced
• 1/4 tsp. paprika-for garnish
• 4 oz. cream cheese-softened
• 1/2 cup sour cream
• 1/2 cup grated cheddar cheese
• 2 tsp. salt
• 1/4 tsp. garlic salt
• 3 tbls. butter or margarine-cut into small pieces

Directions

Beat together all ingredients, except for butter, parsley and paprika. Spoon into a greased 9″x 9″x 2″ casserole dish. Dot top with butter, sprinkle parsley and paprika over top. Refrigerate for at least 1 hour, or overnight. Bake in a 400 degree oven for 35 mins. or until warm throughout.
Serves 10