New England Pot Roast with New Potatoes

New England Pot Roast with New Potatoes

2 1/2 to 4 lb boneless beef chuck pot roast
salt and pepper
5 oz. jar horseradish
1 cup water
1 pkg. Lipton onion soup mix
8-12 new potatoes, cut in half
12 medium baby carrots
2 medium onions, cut into quarters

Cook beef in a Dutch Oven or heavy bottom pot over medium heat until both sides are seared brown. Sprinkle with salt and pepper. Spread horseradish over both sides of beef. Place beef in roasting pan. Mix water and soup mix. Pour over beef. Roast in oven at 325 degrees for about 2 1/2 hours. Add vegetables and cook until tender, about 1 hour.

Creamy Potato Zucchini Soup

Creamy Potato Zucchini Soup

olive oil
1 large onion, finely diced
3 cloves garlic, minced
4-5 potatoes, peeled and diced
1 1/2 cups stock
2 cups milk
2 zucchini, grated
salt and pepper to taste

Saute onion in some oil until soft. Add garlic and cook 2 minutes. Add potato and stock, bring to a boil. Reduce heat and simmer 25-30 min or until potatoes are cooked. Add milk and zucchini. Cook on low for 10 minutes.

Remove from heat and let stand for ten minutes. Puree soup in the pot with a hand held blender. Season with salt and pepper. Garnish with cheese and croutons.

Southern Style Fried Taters

Southern Fried Potatoes

1 potato per person
1 onion, diced
salt and pepper

Wash and dice your potatoes - peel if desired. Cube them into small chunks. Boil or steam until almost tender. Meanwhile, cut up your onion and saute it in a heavy bottom skillet. Add potatoes and fry over medium heat until browned. Salt and pepper to taste.

Serve this with scrambled eggs for breakfast or add sliced Italian sausage for a filling, yet inexpensive dinner. Also makes a wonderfully tasty side dish!

Simple, Delicious Mashed Potatoes

Simple, Delicious Mashed Potatoes

4-6 Russet or Yukon Gold potatoes
Salt and pepper
2-4 TBS butter

Peel and cube potatoes. Place in a pot and cover with water. Boil until fork-tender, about 20 minutes. Drain potatoes and return to pot. Add salt and pepper to taste. Add butter. Mash the potatoes, adding a splash or two of milk at a time. I prefer to hand mash because using an electric mixer can make the potatoes gummy. Keep adding milk until you get the consistency that you like.

Want to dress it up? Check out these variations:
Sour Cream and Chive Mashed Potatoes
Loaded Mashed Potatoes

You can make a big batch and freeze the leftovers for later:
Freezer Mashed Potatoes
Or use left over mashed potatoes to make Potato Croquettes.

Easy Quick Potato Soup

Easy Quick Potato Soup

4-6 white potatoes, peeled and cubed
salt and pepper
half stick of butter
1 can evaporated milk

Place potatoes in a soup pot, salt and pepper to taste, and add water until potatoes are just covered. Boil until tender. Reduce heat to medium and add butter and milk. Cook until it starts to bubble, but don't let it boil.

If the soup is too thin, slowly add 1 TBS cornstach dissolved in 1/2 cup water, stirring constantly. Garnish with shredded cheddar, sliced green onions, and/or crumbled bacon.

Healthy Steamed Potatoes

Healthy Steamed Potatoes

3 potatoes, washed
1 cup water
1 tsp salt

Cut potatoes into bite sized chunks. Heat salted water to boiling in a pot with a steamer insert. If you don't have an insert or steaming basket available, the potatoes can be placed directly in the shallow water to steam. Add potatoes to pot. Cover and cook until tender, about 20 minutes. Drain.

The Fastest Way to Cook a Potato

Microwaved potatoes are the fastest way to enjoy a potato!

Microwave Baked Potato

1 to 4 potatoes
toppings of your choice

Prick the potato(es) several times with a fork. Wrap in paper towels and set in the microwave. Microwave for 5 to 8 minutes, checking and turning occasionally. Allow potatoes to sit for at least 5 minutes to finish cooking and cool. Cut open and add your favorite toppings.

My favorite? I choose a medium sized red potato, zap it, and add a little salt - that's it!

Prefer a crispier skin? Try this recipe: Perfect Baked Potatoes