#3896 - Cheesy Baked Mashed Potatoes

(by Shirley McNevich)

1 TBSP butter
1/2 cup butter (melted)
4lbs. russet potatoes
1 cup milk
1 1/2 cups grated mozzarella cheese
1 cup fresh grated Parmesan cheese
salt
pepper
2 TBSP dry bread crumbs

Use the 1 TBSP butter to grease and coat a 9 x 13 glass baking dish. Peel the potatoes and cut them into bite sized pieces. Place the potato pieces in a pot and cover them with water (adding 1 tsp. salt to the water). Bring to a boil, then cook until potato pieces are very tender. Drain the potato pieces. In a large bowl add the drained potato pieces--mash them with a potato masher. Add the milk and melted butter--mash well. Add all of the mozzarella cheese and 3/4 cup of the grated Parmesan cheese--mix well. Add salt/pepper to your taste--mix well. Spread the mashed potatoes into the buttered baking dish. In a bowl add 1/4 cup grated Parmesan cheese and all of the bread crumbs--stir to mix. Sprinkle the bread crumb mixture evenly over the top. Bake UNcovered at 400 degrees 30-35 minutes or until heated through and topping is golden brown.

#3319 - Multi Potato Salad

(by Shirley McNevich)

1 large sweet potato
3 red potatoes
3 russet potatoes
1 cup mayo
2 TBSP white sugar (more if you wish)
1 TBSP white vinegar (more if you wish)
1 tsp. salt
3/4 tsp. dill weed
onion salt (optional--your choice of amount)

Wash, peel and cube the russet potatoes. Wash and cube the red potatoes (do NOT peel). Wash, peel and cube the russet potatoes. Place all of the potatoes and 1 tsp. salt in a pot--add enough water to cover all of the potatoes. Bring the water to a boil over medium heat. Once boiling, turn heat back to low and cook until all potatoes are fork tender. Drain but do NOT rinse, then cool to room temperature. In a separate bowl add mayo, white sugar, dill weed and onion salt--stir until mixed. Taste--if you want it more sour, add more white vinegar and stir again. If you like it more sweet, add a little more white sugar and stir again. Add more salt if necessary--stir again. Pour the mayo mixture over the cooled potatoes--used a wooden spoon to toss/stir until potatoes are covered with the mayo mixture (it's ok if the sweet potato pieces don't hold up). Cover the bowl and refrigerate overnight before serving.

#3180 - Fried Oven Latkes

(by Shirley McNevich)

2 lbs. russet potatoes (peeled and coarsely grated)
1 yellow onion (peeled and grated)
2 eggs
2 tsp. salt
2 tsp. baking powder
1/4 cup flour
1 cup canola oil

Into a large bowl grate the potatoes and onion--mix the grated potatoes and grated onions with your hands until blended. Put a handful of the potato/onion mixture into a fine sieve--squeeze out all of the water that you can, then dump remaining potato/onions mixture into a separate bowl. Repeat with all of the potato/onion mixture until all of it has been pressed through the sieve. Press a paper towel on top of the potato/onion mixture to soak up more moisture. Stir and keep repeating with new paper towels until mixture is as dry as you can get it. In a separate bowl add the eggs, salt, baking powder and flour--beat with a fork until mixed. Pour the egg mixture into the potato/onions mixture--mix well. Pour 1 cup of canola oil (1/2 cup on to each) of two jelly roll pans (cookie pans with a lip on all four sides). Carefully tilt each of the jelly roll pans to make sure they are both evenly coated with oil. Preheat oven to 425 degrees and place both of the jelly roll pans in the oven for 10 minutes (to heat the oil). Remove one pan from the oven at a time and drop about 1/4 cup of batter on to the pan for each latke (using the back of a fork to slightly flatten them and keeping them about 2" apart). Fill the first pan with latkes, then place it back in the oven and repeat making latkes on the second oiled jelly roll pan. Bake at 425 degrees for 17-20 minutes or until bottoms are browned and crispy. Use a slotted spatula to carefully flip each latke and bake them 10-12 minutes longer or until tops are brown and crispy. Use the slotted spatula to take them off of the jelly roll pans and place them on paper towels to soak up extra grease. After a minute or two, flip them to get the grease off of the opposite sides.

#2961 - Latkes

(by Shirley McNevich)

2 large russet potatoes (washed and peeled)
2 small onions (washed and peeled)
1/2 cup flour
2 beaten eggs
2 tsp. salt
1/2 tsp. fresh ground black pepper
canola oil for frying

After washing and peeling the potatoes and onions, grate them into the bowl (use the side of the grater that makes long strands). Use your hands to mix up the potato strands and onion strands. Scoop the potato/onion mixture into a sieve and press the mixture toward the bottom to remove as much liquid as possible (you may need to do this more than once to remove as much liquid as possible). In a separate bowl add the flour, beaten eggs, salt and pepper--stir with a whisk until mixed. Add the grated potatoes and grated onion mixture to the egg mixture--stir with a spoon until the potatoes and onions are well coated. In a skillet over medium heat add 2 TBSP canola oil. When oil is hot, drop teaspoonsfuls of the potato mixture into the hot oil, then use the back of a spoon to flatten each ball. Fry them until browned on the bottom, then flip them and fry the other sides until golden brown. Place them on paper towels to soak up any extra oil. Repeat. Once you've fried half of the potato mixture add more canola oil, heat the oil and continue frying the rest of the potato mixture. If you want them very crispy, use peanut oil instead of canola oil.