Potato Recipes

Potato Casserole

3 large potatoes

1/4 cup butter

1/4 c. cottage cheese

1/2 onion diced

salt & pepper


Scrub the potatoes, slice and put in pot with enough water to cover. Boil until tender, then drain and mash with 2 tablespoons of butter. Add cottage cheese, onion, and salt and pepper to taste. Stir mixture gently, then put into a greased casserole dish. Dot with remaining 2 tablespoons of butter and sprinkle with paprika. Bake, uncovered, at 350° for 30 minutes


6 med. Potatoes, Boiled and peeled

3 to 4 Eggs, Hard boiled

1 sm. Onion, diced

1/4 c. sugar

2 tbs. Cider Vinegar

1 tsp. Salt

1/2 tsp. Dry Mustard

1/4 tsp. Pepper

1 (8-oz.) container Sour cream

6 slices Bacon, cooked and crumbled

Dice potatoes and eggs. Mix remaining ingredients except bacon and combine with potatoes and eggs. Add bacon on top.


Potato and Ham Soup

5 lbs. Russet baking potatoes, cut into 1 inch cubes

1 slice thick cooked ham, cut into small pieces

(do not use country ham)

1/2 c. butter

salt and pepper

1 c. half-and-half

1/2 c. sour cream

Place potatoes in large pot and add enough water to just cover potatoes. Cover and bring to a boil, uncover and cook over medium high heat for 20 minutes. Reduce heat and add ham and butter. Season with salt and pepper to taste. Over low heat, add half-and-half and sour cream, keeping warm over low heat until serving time. Serves 10 to 12. Cook potatoes until soft in boiling water. Drain and mash. Saute onion and bacon. Add dressing (or sour cream) to potatoes. Add onion, bacon and butter and mix well. Put in casserole dish. Cover with cheese of choice. Bake at 350° for 40 minutes or until bubbly and browned lightly on sides.

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