Happy Taters

New England Pot Roast with New Potatoes

2010-11-11T08:30:00.000-08:00

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

2010-04-04T16:42:00.000-07:00

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

2009-02-28T11:34:00.000-08:00

Southern Fried Potatoes

1 potato per person
1 onion, diced
oil
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

2009-02-01T17:54:00.000-08:00

Simple, Delicious Mashed Potatoes

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

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

2009-02-01T16:13:00.000-08:00

Easy Quick Potato Soup

4-6 white potatoes, peeled and cubed
water
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

2009-01-14T10:55:00.000-08:00

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

2009-01-14T10:28:00.001-08:00

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

Sour Cream and Chive Mashed Potatoes

2009-01-12T18:28:00.000-08:00

Sour Cream and Chive Mashed Potatoes

4-6 Russet or white potatoes
Water
Salt and pepper
1/4 cup sour cream
Milk
4 TBS chives, snipped (or green onions)

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 sour cream. 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. Stir in chives.

Small New Potatoes

2009-01-11T16:31:00.000-08:00

New potatoes are small, immature potatoes harvested in the spring or summer. They aren't a seperate kind, just picked very young. The skin is thinner and the pulp is flakier than older potatoes. They come in all colors and varieties.

Traditional New Potatoes are round. The oblong shaped young potatoes are called Fingerlings. New potatoes are traditionally served whole or cut in half, boiled, roasted, or steamed, and seasoned with herbs. They usually accompany hearty meat dinners.

Here are some of my favorite ways to use New Potatoes:

Herb New Potatoes

Lemon-Chive New Potatoes

New England Pot Roast with New Potatoes

Corned Beef and Cabbage with New Potatoes

Meat Loaf with New Potatoes

Tater Skins

2009-01-11T10:56:00.000-08:00

Potato Skins

Baked potatoes
Salt
Garlic powder
Shredded cheddar cheese
Bacon, crumbled
Sour cream
Chives

Bake potatoes and scoop out innards to create shells. Sprinkle skins with pepper and garlic powder, then add cheese and bacon. Bake at 375 degrees until crisp and cheese is bubbly.

Perfect Baked Potatoes

2009-01-11T10:45:00.000-08:00

Do you know the secret to a baked potato with a crispy outside and a creamy inside? Its all in the technique.

It starts with the simplest ingredients: potatoes, olive oil, and salt, but the variations and toppings are endless.

Click here for the complete recipe: Perfect Baked Potatoes

Potato Croquettes

2009-01-11T10:44:00.000-08:00

Potato Croquettes

Chilled leftover mashed potatoes
Egg
Flour
Garlic and onion powder
Bread crumbs

Mix taters, egg, flour, and seasonings into a mush. Form into cylinders, roll in bread crumbs, then lay on a plate covered in wax paper. Refrigerate for an hour. Fry in a little oil, 5 minutes on each side.

Roasted Potatoes and Carrots

2009-01-11T10:23:00.001-08:00

Super easy and super yummy side dish for potato lovers!

Click here for the entire recipe: Roasted Potatoes and Carrots

Or, save time by roasting your potatoes, carrots, onion, and celery with your meat:
Corned Beef and Cabbage with New Potatoes and Carrots
Meatloaf with New Potatoes
New England Pot Roast with Potatoes, Carrots, and Onions

Are Potatoes Healthy?

2009-01-11T08:50:00.000-08:00

Yes! According to Washington State Potato Commission, potatoes are loaded with vitamins and minerals including potassium, iron, vitamin C, B vitamins, and fiber. A medium size potato is only about 100 calories, and they are naturally fat free and cholesterol free.

But what about Carbs?

Some of the fad diets that are popular today encourage people to severely reduce or even eliminate carbohydrates in order to lose weight. But don't worry! Carbs from healthy sources like potatoes won't make you fat!

Here's what the WSPC had to say about it:

"One of the most popular nutritional myths today concerns the dietary evils of carbohydrates. Despite the media hype, scientific evidence indicates that when consumed in normal amounts...

Carbohydrates DO NOT cause weight gain and obesity
Carbohydrates DO NOT automatically cause blood sugar "spikes" and insulin "surges"
Carbohydrates DO NOT cause diabetes, heart disease or cancer

Carbohydrates are the body's primary fuel source. Muscles prefer them and the brain relies on them. In fact, carbohydrates are so crucial to the body that if you severely cut them from your diet, your body will begin to breakdown muscle and other protein-containing tissues-your heart and other vital organs-in order to make them."
-source

So enjoy your taters!

Corned Beef and Cabbage

2009-01-11T08:40:00.001-08:00

Corned Beef and Cabbage

1 corned beef brisket or round (like Bill Bailey’s marinated ready-to-cook)
Red new potatoes
Carrots
Cabbage

I don't try to make my Irish Corned Beef from scratch. I use the packaged corned beef that the grocery store carries around holidays like St. Patrick's Day and New Years. I simply follow the directions on the packet. Click here for the full, real recipe: http://www.food.com/recipe/nyc-corned-beef-and-cabbage-15846

Meat Loaf with New Potatoes

2009-01-11T08:35:00.000-08:00

Meat Loaf with New Potatoes

1 1/2 lbs ground beef - the leaner the better
Bread crumbs
2 eggs
Milk
Worchestershire sauce
Onions or onion powder
Ketchup
Salt and Pepper
New potatoes

In a bowl, break up ground beef and add 2 eggs. Mix. Cover with bread crumbs, mix, and repeat. Mix in the rest of the ingredients to taste. Place in a glass baking dish and surround with washed new potatoes. Sprinkle potatoes with salt, pepper, and herbs. Bake about 1 hour. 15 mintues before it is done, cover with an 8 oz. can or tomato sauce or 1 can Campbell's condensed golden mushroom soup.

Lemon-Chive New Potatoes

2009-01-11T08:20:00.000-08:00

Lemon-Chive New Potatoes

10-12 small new potatoes
2 TBS butter
1/2 tsp grated lemon peel
1 TBS lemon juice
2 tsp snipped chives
Salt, pepper, and nutmeg to taste

Heat 1 inch salted water to boiling. Add potatoes. Cover and return to boil. Cook until tender, about 20 to 25 minutes. Drain and keep warm. Heat remaining ingredients just to boiling. Turn hot potatoes into serving dish and pour lemon butter over potatoes.

Herb New Potatoes

2009-01-11T08:15:00.000-08:00

Herb New Potatoes

2 pounds red new potatoes, halved
2 tablespoons butter, melted
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh rosemary
2 teaspoons grated lemon rind

Place the potatoes in a large saucepan and cover with water. Add salt if desired. Bring to a boil and reduce heat to medium. Cook until potatoes are done, about 15 to 20 minutes. Drain potatoes and place in a large serving bowl. Combine the butter, parsley, rosemary and lemon rind. Pour over the potatoes and season with salt and pepper to taste. Gently toss to coat the potatoes.

Loaded Mashed Potatoes

2009-01-10T18:37:00.000-08:00

Loaded Mashed Potatoes

4-6 Russet or Yukon Gold potatoes
Water
Salt and pepper
1/4 cup sour cream
Milk
4 TBS chives, snipped
Cheddar, shredded
Bacon, crumbled

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 sour cream. 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. Stir in chives. Serve on plates and generously sprinkle with cheddar and bacon.

Freezer Mashed Potatoes

2009-01-05T19:04:00.000-08:00

Freezer Mashed Potatoes

This is great for Once a Month Cooking (OAMC) or Make Ahead Meals. Simply make regular mashed potatoes how every you like them. Here's my favorite: Simple, Delicious Mashed Potatoes

Then freeze them in portions. Tupperware containers work well for smaller portions. 8x8 square glass baking dishes covered with foil work well for family dinner-sized portions.

To use the frozen mashed potatoes, you can bake frozen at 375 degrees for 90 minutes without a cover. Stir it half way through.

Or, you can thaw them in the fridge. Just put them in the fridge in the morning and they will be thawed for dinner time. Bake at 375 degrees for 30-45 minutes without a cover. Stir it half way through.

For Twice Baked Potatoes, cook frozen mashed potatoes, then mix with your favorite ingredients to flavor: cheese, sour cream, green onions, bacon, etc. Then spoon into crisp potato skins and serve.

For Sheppards Pie, cook frozen mashed potatoes, then spoon into a gallon sized ziploc bag. Snip the corner off with scissors and squeeze the mashed potatoes out onto the Sheppards Pie filling. I like to sprinkle the top with paprika. Bake as usual.

You can also use frozen mashed potatoes to make biscuit dough, potato fritters, Potato Croquettes, bubble and squeak, gnocchi, dumplings, etc.