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The LDSCN Weekly Recipe Archive More Potato Recipes

Bread Machine Potato Bread

• 1 small Potato, peeled and halved
• 3 tbs Vegetable oil
• 2 tbs Granulated sugar
• 1 1/2 tsp Salt
• 3 c All-purpose flour
• 1 1/2 tsp Quick-rising dry yeast (or 1 1/4 tsp. bread machine yeast)

In saucepan of boiling salted water, cook potato for 10 to 15 minutes or until tender; drain, reserving 3/4 cup cooking water. Mash potato well to make 1/2 cup. Let potato and cooking liquid cool to room temperature.

Remove baking pan from large (1 1/2 to 2 lb.) bread machine. Add to pan (in order) cooking water, oil, sugar, salt, mashed potato and flour. Sprinkle yeast over top, making sure yeast does not touch water mixture.

According to manufacturer's instructions, choose cycle appropriate to nonsweet-or nonfresh-milk bread. When baked, immediately remove pan from machine; shake loaf from pan. Let cool completely on rack.

Makes 1 loaf from pan, 12 slices.

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BAKED POTATO SOUP

• 6 baked potatoes
• 1/2 lb. creamy butter
• 1 c. instant mashed potatoes
• 1 qt. half and half
• salt and pepper to taste
• 3 stalks chopped celery
• garlic powder to taste
• milk (to thin with)
• 1/4 lb. crisp fried bacon
• 2 chopped green onions
• dash of Worcestershire sauce
• shredded Cheddar cheese
• 1 large white onion, chopped

In large pot, melt butter; add celery, onions and 6 baked potatoes (peeled and chopped). Add garlic powder, salt, pepper and Worcestershire sauce. Cook until all vegetables are tender. Add half and half and milk (reduce heat). Slowly stir in instant mashed potatoes. If soup is too thick, add more milk. Add crumbled crisp bacon. Sprinkle cheese and green onions on top of soup. Place bowl under broiler until the cheese melts.

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A savory version of Irish Soda Bread prepared stove-top skillet.

Servings: 6

Ingredients:

• 1 lb. Idaho Potatoes
• 4 tbsp. butter, divided
• 2 cups flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 cup buttermilk
• 1 egg
• Optional 1/4 cup chopped parsley

Directions:

Peel and dice potatoes. Place in a medium saucepan, cover with water and add salt. Bring to a boiling and cook until crisp-tender, about 4 minutes; drain and cool. Melt 2 teaspoons of butter in a 10-inch heavy skillet; add potatoes and set aside.

In a medium mixing bowl, mix dry ingredients and parsley, if desired. Cut in remaining butter with a pastry blender or fork until the mixture resembles crumbs.

In a cup, whisk together the buttermilk and egg. Add buttermilk mixture to dry ingredients and stir well to combine.

With floured hands, divide dough into thirds. Mix one third into potatoes, pressing into pan. On a lightly floured board, shape remaining dough into a patty to fit in skillet. Press dough patty onto potato mixture. Using a knife, mark top of dough into six wedges similar to pie slices, being careful not to cut all the way through the dough. Cover skillet tightly and cook over medium heat about 18 minutes or until dough is firm. In the meantime, preheat broiler.

Remove skillet lid and brown bread, uncovered, under the broiler for 2-3 minutes until golden. Serve immediately.

Approximate nutritional analysis:
Calories, 303; Cholesterol, 58 mg.; Sodium, 542 mg.; Protein, 8 g. ; Carbohydrate, 47 g.; Fat, 9 g.

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White Bread
Makes 2 loaves

Ingredients:

• 1 cup milk
• 3 tablespoons sugar
• 2 teaspoons salt
• 3 tablespoons margarine or shortening
• 3/4 cup Instant Mashed Idaho Potatoes (dry flakes)
• 2 packages active dry or cake yeast
• 1 cup warm water (110° F-115° F)
• 5 1/2 cups unsifted flour

Directions:
Scald milk; stir in sugar, salt, margarine and potato flakes. Cool to lukewarm. In a large mixing bowl dissolve yeast in warm water. Stir in potato mixture. Add 3 cups flour; beat until smooth. Add enough remaining flour to form soft dough. Turn out onto lightly floured board and knead until smooth and elastic, about 8-10 minutes. Place in greased bowl. Cover and let rise until doubled in bulk, about 1 hour. Punch down and form into two loaves. Place in 2 greased 9x5x3 loaf pans; cover and let rise until doubled. Preheat oven to 400° F. Bake for 10 minutes then reduce heat to 375° F and bake for 30 minutes. Remove bread from pans and cool on racks

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Potato Cheese Puffs
Servings: 2-3

Ingredients:

• 1 1/3 cups water
• 1/4 cup butter or margarine
• 1/2 teaspoon salt
• 3/4 cup flour
• 1/4 cup Instant Mashed Idaho Potatoes (dry flakes)
• 3 eggs, at room temperature
• 1 cup coarsely grated Swiss cheese
• 1/2 cup grated Parmesan cheese

Directions:
Preheat oven 375° F
In a 3-quart saucepan bring water, butter and salt to boil. Remove from heat. Mix potato flakes and flour and add to saucepan. Return to medium heat and stir vigorously until dough forms a ball and leaves the sides of the pan. Remove from heat; add eggs one at a time. Beat until the dough is glossy and stiff. (This step may be done in the food processor.) Stir in Swiss cheese.

Place 1/4 cup of dough on greased baking sheet, 2 inches apart. Sprinkle tops with Parmesan cheese and bake for about 30 minutes or until golden. Puffs will be slightly creamy inside. .

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Potato Dumplings
Servings: 8-10 dumplings

Ingredients:

• 1 1/2 cup boiling water
• 1/2 teaspoon salt
• 1/2 cup cold milk
• 2 tablespoons butter
• 2 cups Instant Mashed Idaho Potatoes (dry flakes)
• 1 1/2 cups biscuit mix
• 1/2 teaspoon baking powder
• 1 egg lightly beaten
• 5 cups simmering salted water

Directions:

In large mixing bowl combine water, salt, milk and butter. Gently stir in potatoes just to moisten; let sit for 1 minute. In a separate bowl mix together biscuit mix, baking powder and egg. Add to potato mixture; blend well. Roll into walnut size balls. Drop into 5 cups of simmering salted water. When batter floats cover and simmer for 5 minutes. Serve immediately.

Variations: Use in beef and chicken stews or broths. Add fruit to dough and top with vanilla or lemon sauce.

Home Page: http://waltonfeed.com/

All recipes compiled by Desi Ellis.

Revised: 26 Dec 00