Potato Leek Soup with Cheese (Alena)

1/4 cup butter

1 large leek (white & pale green parts) thinly sliced

1 large garlic clove, minced

4 large potatoes (cut in 1/2 inch pieces)

2 large carrots (cut in 1/2” pieces)

4 cups chicken broth (low-salt)

1 TBS. dill weed, dried

3/4 cup milk

4 oz. cream cheese

1 cup sharp cheddar, grated

 Parsley chopped (optional)

Melt butter in heavy pot over medium heat.  Add leek and garlic, sauté until tender but not brown, about 4 minutes.  Add potatoes and carrots, sauté 5 minutes longer.  Add chicken broth and dill.  Simmer uncovered until vegetables are tender.  Remove from heat. Add milk.  Transfer 1/2 of soup to blender.  Add cream cheese and blend until smooth.  Return to pot and add 1 cup grated cheese.  Stir over low heat  until melted.  Season soup with salt and pepper to taste.  Garnish with chopped parsley, additional cheese.  (Can blend all the soup to a puree).

Mom’s Potato Salad (Debbie)

6 - 8 red potatoes

3 - 4 hard boiled eggs

Green Onions

3/4 cup celery

1 cup of mayo or until salad is “wet”

1 tsp. mustard

Salt and pepper, to taste

Dice potatoes, boil, drain, and add to large bowl. Dice eggs and add to bowl. Dice green onions. Chop celery and add to bowl.  Add mayo and mustard along with salt and pepper. Mix until “wet” enough.

Creamy Potato Bake (Heather)

2 1/2 lbs. of thinly sliced potatoes

3 bacon rashers cut into small pieces

1 large onion finely diced

6 large button mushrooms thinly sliced 

1 cup grated cheese

1 1/2 cups cream

1/2 cup of milk

Grease baking pan and preheat oven to 375°.  Place 1/3 of potatoes in the pan, spread evenly and slightly overlapping.  Sprinkle 1/3 of bacon, onion, mushrooms, and cheese over potatoes.  Repeat 2 more layers of potatoes and toppings.  Combine cream and milk and pour over potatoes.  Bake for 1 hour in the oven.  Cover with foil if the top of the potatoes start to get too brown.

Dutch Oven Hyde Potatoes (Justin)

1 lb. bacon - cut into 1” pieces

1 whole diced onion

3/4 to 1 cube butter

20 small red potatoes

2 - 3 tsp. salt, to taste

Garlic Salt

Pepper

Cook bacon, onion, and butter in Dutch oven until onion is clear.  Add potatoes.  Cook about 45 - 60 minutes until potatoes are tender.  Stir frequently.  Add seasonings and enjoy!  (Waldron version of Hyde potatoes is to precook potatoes in microwave first, then add to bacon, etc.)

Funeral Potatoes (Debbie)

1- 30 oz. bag of frozen shredded potatoes

1 TBS. melted butter

2 can of cream of chicken soup

1/3 cup of dehydrated onion or chopped onions

1 carton sour cream

1 cup of grated cheddar cheese

Salt and pepper to taste

1/2 cup melted butter

1 cup corn flakes crushed

Put half of the grated potatoes in a 9 x 13 pan. Mix butter, soup, onions, sour cream, grated cheese, pepper, and salt in another bowl. Pour half of the soup mixture over the potatoes, then add more potatoes, and then more soup mixture. Mix 1/2 cup butter and corn flakes.  Cover top with corn flakes mixture. Bake at 350° for 30 minutes.

Grilled Sweet Potato Wedges (Melodie)

3 sweet potatoes cooked through, cut into wedges          

Canola oil, for brushing                                         

1 TBS. Bobby Flay Poultry Rub                                

Kosher salt and black pepper

1/2 cup maple syrup

2 - 3 TBS. Dijon mustard

Brush the potato wedges with oil and season with rub, salt and pepper.  Grill, turning once, until nicely marked.  Whisk the syrup with the mustard.  Brush the potatoes with the glaze and turn a few times to caramelize.

No Gravy Needed Potatoes (Josh)

10 - 12 russet potatoes

1 lb. bacon

2 sticks butter

Seasoning salt

Fresh ground pepper

Wash and chop potatoes.  Boil potatoes in large pot until mushy.  While potatoes are boiling, chop bacon and cook until brown.  Drain excess fat and set bacon aside.  Drain as much water as able from potatoes.  Pour hot potatoes in large bowl and add butter, seasoning salt and pepper to taste.    Beat on medium speed until well mixed, but still a little lumpy.  If too thick to beat, add 1/8 cup milk at a time until desired consistency.  Add in bacon and stir.  Serve with your favorite barbeque or even Thanksgiving dinner!

Roasted New Potatoes (Alena)

Prep: 15 min Total: 1 hour Makes: 8 servings

2 lb. new potatoes, halved lengthwise

6 slices of bacon, chopped

3 TBS. Italian dressing

1 lb. asparagus

1/3 cup mayonnaise dressing

1 TBS. lemon juice

1 clove garlic, minced

2 TBS. parmesan shredded cheese

2 tsp. chopped fresh parsley

Heat oven to 400°.  Combine potatoes, bacon and Italian dressing; spread onto bottom of 17 x 11 pan. Bake 25 minutes and stir in asparagus.  Bake for additional 20 minutes.  Meanwhile, mix mayonnaise, lemon juice and garlic. Spoon potatoes onto platter; top with mayo mixture, cheese and parsley.

Yum Yum Potatoes (Jannie)

5 - 7 medium potatoes boiled - peeled & sliced                

1 cube butter                                                                 

2 cans Cream of Chicken Soup (no water)                       

1 pint of sour cream

1 1/2 cup grated sharp cheese

1/3 cup chopped green onions

Topping:

1 cup crushed cornflakes

1 TBS. melted butter

Blend butter, soup, sour cream, cheese and onions in bowl.   Heat and pour over potatoes.  Put in 9x13 baking dish and refrigerate overnight.  Combine cornflakes and butter mixture and put on top of potatoes.   Bake uncovered at 300 - 350° for 1 hour.