Saturday January 10, 2009

 

 

Potato Recipes

For my Xanga friend from Idaho

Our daughter Diane wasn’t real pleased with the potato recipe that was used the other day when Idaho Friend asked, so I decided to ask my sister for her easy-to-prepare and refrigerate-overnight potato recipes.  She faxed these recipes to me this morning. 

The first is similar to the au gratin potatoes we had in Maine.  The second is a great way to serve mashed potatoes to company.

 

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For larger portions, double or triple these recipes, but remember to allow more time for baking.

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Holiday Potatoes

12 servings

 12 medium potatoes

1 cup onion – chopped

4 Tablespoons – margarine

10 3/4 oz can – cream of celery soup

1 pint – sour cream

1 teaspoon – salt

1 1/2 cups – grated cheddar cheese

3 tablespoons – butter – melted

1/2 cup crushed cornflakes

 

1. Cook potatoes.  Cool, peel, then shred into a bowl.

2. Saute onion with margarine.  Remove from heat.  Stir in soup, sour cream, and salt.  Pour mixture over potatoes and mix well.

3. Fold in cheese.  Put into a greased 9″ x 13″ baking dish.  Cover and refrigerate overnight.

4. Before baking, melt butter and stir in cornflakes.  Sprinkle mixture over the potato mixtures.

5.  Bake at 350 degrees for one hour.

 

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Refrigerator Mashed Potatoes

8 Servings

9 Large Potatoes

8 oz – Cream Cheese

1 cup – Sour Cream

2 teaspoons – Salt

1/4 teaspoon – Pepper

4 tablespoons – butter

 

1. Peel and cook potatoes until tender.  Drain and mash. 

2. Add cream cheese, sour cream, salt, pepper, and 2 tablespoons butter.  Beat until light and fluffy.

3. Put into a greased baking dish and refrigerate overnight.  This will keep for several days.

4. Preheat oven to 350 degrees.  Melt or brown the remaining 2 tablespoons of butter and pour over the top.  Bake for 30 minutes.