I hate the search engine in the this site I can never find "stuff" like I could before the bb changed. I am looking for a potato recipe that will feed 25 to 30 people to serve with ham and turkey. Something different. We have used the cheesy potato recipe too much lately. I really don't want to make gravy and do mashed potato's. Gail
How about doing baked potatos?
red potatos w/lemon, butter and parlsey?
my blog! www.jillshomecooking.blogspot.com
Been a big fan of TOH since I was a young teenager!!! I was sooooo excited to be asked to become a Volunteer Field Editor in June 2013!!
I did think about baked potato's. I could do a lot of them in my roaster and not heat up the oven. Not a bad idea, now that I think about it.
Bump for more responses! (Thank you in advance)
Country Woman - try a FREE ISSUE today!
Meet the Cook: When there's no gravy with the meat, this is great to serve in place of regularly mashed potatoes. I make it often to take to picnics and church socials. My husband even made it for his family's reunion one year when I couldn't go! We have a grown son, a 17-year-old son and a 12-year-old daughter. -Cindy Stith, Wickliffe, Kentucky
CATEGORY: Side Dish
TIME: Prep: 40 min. Bake: 30 min.
In a soup kettle or Dutch oven, cook the potatoes and carrots in boiling salted water until tender; drain. Place in a mixing bowl; mash and set aside. In a skillet, saute onions in butter until tender. Add to potato mixture. Add sour cream, salt and pepper; mix until blended. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Yield: 10-12 servings.
Quick Cooking - try a FREE ISSUE today!
In Topeka, Kansas, Sheila Schmitt can please a crowd with this rich and creamy side dish. "It's easy to double, and I always receive compliments when I take it to potlucks," she assures.
METHOD: Slow Cooker
TIME: Prep: 5 min. Cook: 8 hours
Place potatoes in a 3-qt. slow cooker. In a small mixing bowl, beat cream cheese, soup and salad dressing mix until blended. Stir into potatoes. Cover and cook on low for 8 hours or until potatoes are tender. Yield: 4-6 servings.
Taste of Home's Holiday & Celebrations Cookbook Try a FREE ISSUE of Taste of Home!
This dish's pretty harvest colors make it any eye-catching addition to the Thanksgiving table. It's a fix-it-and-forget-it favorite of mine. —Cathryn White, Newark, Delaware
TIME: Prep: 15 min. Bake: 1 hour 20 min.
In a Dutch oven or large kettle, bring 6 cups water to a boil. Add the pearl onions; boil for 3 minutes. Drain and rinse with cold water; peel. In a large roasting pan, combine the onions, potatoes, rutabaga, parsnips and carrots. Drizzle with butter and oil. Sprinkle with thyme, salt and pepper; toss to coat. Cover and bake at 425° for 30 minutes. Uncover; stir in brussels sprouts and garlic. Bake, uncovered, for 50-60 minutes or until vegetables are tender and begin to brown, stirring occasionally. Yield: 16-18 servings.
At my church they often make the funeral potatoes or hash brown casserole type poatoes. The ones with frozen hash browns, sour cream, soup, cheese etc. There are lots of variations and can be made up ahead of time ready for the oven.
Another option would be the make ahead baked mashed potatoes. I make these a lot for potlucks.
make ahead potatoes
10 large potatoes, peel and quarter
1 cup sour cream
1- 8-ounce package cream cheese, softened
6 Tablespoons butter, divided
2 Tablespoons dried minced onion
1/2 to 1 teaspoon salt
Cook potatoes and mash. Add sour cream, cream cheese, 4 Tablespoons butter, onion and salt; mix well until cream cheese and butter melt. Spread in lightly greased 9"x13" baking dish. Melt remaining butter and drizzle over top. Sprinkle with paprika. Cover and refrigerate overnight. Let stand 30 minutes at room temperature then bake, covered at 350 degrees for 40 minutes. Uncover and bake 20 minutes more.
This is a nice recipe as you can make it ahead (it is better as it sits!) and you do NOT have to worry about keeping it cool as it is supposed to be served warm. Got it from a german girl I worked with and it is awesome!
Schwabian Potato Salad12 medium-large potatoes1 1/2 cups water3 beef buillion cubes1 medium red onion2 tsp. salt6 tblsp. oil6 tblsp. vinegar1 tsp. pepper2 tblsp. parsley or chives6 slices cooked bacon, crumbledBoil unpeeled potatoes in saltwater for 30 minutes or until almost tender.Make broth with water and buillion cubes. I put in microwave for 4 minutes til cubes dissolve.Peel potatoes and slice into large bowl. Add diced onions, salt and slowly add warm broth to bowl.Toss like a salad and add oil, vinegar, pepper and parsley. Toss again and add bacon.Toss before serving.Serve at room temperature. DO NOT REFRIGERATE!!!
I was searching for the very same thing all afternoon. What I came up with is basicly the same as those posted here already. The interseting thing I did find was that someone suggested using buttermilk which would have the same effect as using sour cream except it would have less fat, but same flavor.
I have decided to use it with my mashed red potatoes for this Sat..
Cherie - IN †
Make the baked potatoes in your large crock pot - cook them on high for about 4 hours - then they will "hold". I rub scrubbed potatoes - dry them - oil them and roll them in salt - then wrap in foil. They are great and so very convenient - also freeing up your oven for other things.
Cherie - Thank you for the info on the buttermilk. Great idea, I think I'm going to do that or the baked potato in my roaster.
I just wanted to say "Thank You" to all that replied to my request. I got some great ideas and recipes. I really enjoy this site and the help from some wonderful people.
© RDA Enthusiast Brands, LLC 2014