potato – Bryan's Cooking Site

Scalloped Potatoes

Bryan — Tue, 24 Jun 2008 17:26:09 +0000

Getting me to eat potatoes was tough. This recipe turned out to be one of the few non-fried recipes that I really liked! I think it was the onion that gave it flavor. I also snitched the browned one off the top!

Scalloped Potatoes

3 Tbsp margarine
2/3 cup minced onion
3 Tbsp flour
1-1/2 tsp salt
dash ground black pepper
1-1/2 cups milk
4 medium potatoes, sliced

Saute onion in margarine for 5 minutes, then stir in flour, salt, & pepper. Stir in milk & cook stirring until thickened. Arrange half the potato in a baking dish. Pour 1/2 the sauce evenly over the potato. Add the remaining potato and then the remaining sauce. Bake covered at 375 F for 45 minutes, & then 15 minutes uncovered.

Potato Puffs

Bryan — Tue, 24 Jun 2008 17:24:28 +0000

Kevin & I loved these puffs. But we didn’t make them often, as we never kept instant potatoes in the house. Mom & Dad did real potatoes so there was little point in keeping boxed around …

As an adult I still detest boxed potatoes … FAR more than I dislike real potatoes.

Potato Puffs

pkg instant mashed potatoes (enough for 4 servings)
1/4 cup flour
1 tsp baking powder
1/2 tsp seasoned salt
1 egg
1/4 cup finely chopped green onion
1 Tbsp snipped fresh parsley

Prepare the potatoes according to directions, except decrease water by 3/4 cup. Cool slightly. Combine the flour, baking powder, & salt; add to potato mixture along with egg, green onion, & parsley. Beat on medium speed with an electric mixer until fluffy, about 2 minutes. Drop mixture by rounded teaspoonfuls into deep oil heated to 365 F; fry until puffs are brown (2 to 3 minutes), turning once. Drain on paper towels. Makes 12 to 18 puffs.

Deep Fried Mashed Potato Balls

Bryan — Tue, 24 Jun 2008 17:21:07 +0000

These were tasty. We typically made them from left over potatoes.

My parents were always meat-and-potatoes people. Once in a while we’d do pasta or rice, but it was mostly potato with every meal.

Me? We do potatoes on occasion for variety, but I’m much more into rice, pasta, and grains. Just as well … since I don’t really like potatoes (except fried in ANY form) and typically put FAR too much gravy, butter, and/or sour cream on them to give ’em flavor!

Deep Fried Mashed Potato Balls

3 medium potatoes, peeled & cut up (about 1 lb)
1/4 cup water
2 Tbsp shortening
3/4 tsp salt
1/8 tsp nutmeg
1/4 cup flour
1 egg

Cook potatoes in boiling, salted water until tender; drain and mash. In saucepan, combine water, shortening, salt, and nutmeg. Bring to a boil. Stir in flour; cook until mixture forms a ball. Cool slightly, about 2 minutes. Beat in egg, then add to potato, mixing well. Drop by tablespoon into 365 F oil for deep frying. Fry until golden, about 2 to 3 minutes.

Potato Pancakes (Kartoffelpuffer)

Bryan — Mon, 27 Jul 1998 17:20:27 +0000

From the 1998 KLO dinner — Germany

Potato Pancakes

(Kartoffelpuffer)

4 medium potatoes (about 1-1/2 lbs)
2 eggs, beaten
1 small onion, minced
1/4 cup flour
1 tsp salt
1/4 cup bacon fat, butter, or margarine

Shred enough potato to measure 4 cups; drain. Mix potato, eggs, onion, four, & salt.

Heat 2 Tbsp bacon fat in 12″ skillet over medium heat until hot. Pour in about 1/4 cup batter for each pancake. Flatten each with spatula into pancake about 4″ in diameter. Cook pancakes until golden brown, about 2 minutes on each side. Keep warm. Repeat with remaining batter. (Add remaining bacon fat as needed to prevent sticking.)

Makes 16 pancakes.