Ingredients

• 4-6 potatoes
• milk
• egg, beaten
• salt and pepper
• 3 tbl butter
• chopped onion
• chopped parsley
• grated carrot

Directions

Peel and boil the potatoes in a large saucepan. When they are soft and ready for mashing, drain off the water and place potatoes in a large mixing bowl. Using a strong fork, mash the potatoes until they are light and fluffy.
Add about half the butter, the beaten egg and the seasoning, the onion, parsley and carrot, and gradually add the milk, mixing to the consistency of a good, stiff dough which can be shaped to make patties or cakes. Some people add a little flour, but too much spoils the taste.

Remove potato mixture from the bowl and place on a very lightly floured board, roll out to a thickness of about 2.5 cm. Using the largest size biscuit cutter, or a very sharp knife, cut out rounds from the potato mix.
Place potato cakes in the refrigerator, while you …

Take a heavy frying pan and place it on the heat (not the hottest setting; the next one down is all right on my stove). Add the rest of the butter and when it has melted, but before it starts to sizzle, place enough of the potato cakes into the pan to fit in easily and to allow for turning.

Brown for several minutes, turn; then repeat the process until the cake is golden-brown all over. Remove from pan and place on paper towel to drain. Add a little more butter and cook the remaining cakes.

They can be served with salad, or with cooked green vegetables, or with a cheese sauce.

Very economical!

Ingredients

• 5 lbs Potatoes
• Salt and Pepper to taste
• Carton Of Heavy Whipping Cream
• 1 Stick of Butter
• Shredded Cheese

Directions

Peel, quarter and cut potatoes into bite size,
rinse potatoes. Pour into baking pan, pour heavy whipping cream over potatoes just until potatoes are covered, salt and pepper potatoes.Cut butter into 1 inch slices and place all over potatoes.

bake at 400o for 45 minutes or untill tender.
Spread cheese over potatoes until melted.

Let set for 15 minutes and serve hot.
serves5 to 8

Ingredients

• 1/2 tsp celery salt
• 1/4 cup diagonally sliced green onions
• 2 T. diced pimiento
• 2 T. brown sugar
• 1/4 cup vinegar
• 2 T. flour
• 1 – 10oz can Condensed Chicken broth
• 6 slices bacon
• 1/4 tsp hot pepper sauce
• 6 cups cooked sliced potatoes

Directions

In a skillet, cook baco until crisp; remove. Pour off all but 1/4 cup drippings. Gradually blend broth into flour until smooth; slowly stir into drippings. Add remaining ingredients except potatoes. Cook, stirring until thickened. In 1 1/2 quart shallow baking dish, arrange potatoes; pour broth mixture over potatoes. Cover; bake at 400F for 30 minutes. Garnish with bacon. Makes about 6 cups.

Ingredients

• 2 cups shredded peeled potatoes
• 1 1/4 cup shredded cheddar cheese
• 3/4 cup shredded Monterey Jack cheese
• 1 teaspoon salt, divided
• 5 eggs
• 1/2 cup milk
• 1/2 teaspoon pepper

Directions

Combine potatoes, 1/2 cup cheddar cheese and 1/2 teaspoon salt. Press into the bottom and up the sides of a greased 9-inch pie plate. In a bowl, beat eggs and milk. Add remaining cheeses and salt; pour over potato crust. Bake at 350 degrees for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Yield: 4-6 servings

Ingredients

• 1 1/2 lbs. russet potatoes
• 1 1/2 tbls. vegetable oil
• 1/2 tsp. garlic salt
• 1 tsp. Mexican seasoning blend
• 1 cup Mexican blend shredded cheese
• 1/4 cup rinsed and drained canned black beans
• 1/4 cup diced tomatoes
• 1/4 cup sliced black olives
• 1/4 cup sliced green onions
• 3 tbls. canned diced green chilies
• Salsa, guacamole and sour cream (optional)

Directions

1. Preheat oven to 425 degrees. Scrub potatoes and cut into 1/2-inch thick wedges.

2. Place potatoes into a medium-size bowl with the oil, garlic salt and Mexican seasoning. Stir well to coat potatoes with oil and seasonings.

3. Transfer to a large baking sheet and spread into a single layer. Bake for 25 to 30 minutes, stirring several times, until crisp and golden brown.

4. Top with cheese, beans, tomatoes, olives, onions and chilies.

5. Bake for 5 minutes more to melt cheese.

6. Serve with salsa, guacamole and sour cream.

Serves 4. Recipe is from the U.S. Potato Board.

Nutritional analysis per serving: 308 calories, 13 grams protein, 35 grams carbohydrate, 16 grams total fat, 32 milligrams cholesterol, 659 milligrams sodium and 5 grams fiber.