All Hail The Potato!

This time of year no one gives much of a thought to anything but that big ole bird we call turkey. So I'm here to point out a sidekick that gets overshadowed and maybe is a little too "everyday" to us.

Mashed potatoes.

I don't think I have ever met a person who does not like mashed potatoes. And I think they are universal.....potatoes are eaten everywhere as far as I know, tho perhaps not mashed. Anyway, mashed potatoes are one of my very favorite things so I thought I'd share some recipes with you. Maybe you will use them this Thanksgiving and give the bird a run for it's money :)

Chantilly Mashed Potatoes

6 servings mashed potatoes
1 cup diced ham
1/2 cup whipping cream
1 cup shredded cheddar cheese

Preheat oven 450°.
Spread mashed potatoes in a 2 quart casserole.
Cover with ham.
Whip cream until stiff; fold in cheese.
Spread mixture over ham.
Bake for 10-15 minutes or until golden brown.

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Potato Dumplings

1 1/2 cup boiling water
1/2 teaspoon salt
1/2 cup cold milk
2 tablespoons butter
2 cups instant potatoes
1 1/2 cups biscuit mix
1/2 teaspoon baking powder
1 egg lightly beaten
5 cups simmering salted water or
use beef or chicken broth

In large mixing bowl combine water, salt, milk and butter.
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.

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Philly Mashed Potatoes

4 potatoes, chopped
1 8oz package cream cheese, softened
1 small onion, finely chopped
2 eggs, beaten
1 tablespoon flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 6oz can French-fried onions, crushed

Preheat oven to 300°.
Bring a large pot of salted water to a boil.
Add potatoes and cook until tender but still firm, about 15 minutes.
Drain and mash.
In a large mixing bowl combine mashed potatoes, cream cheese, onion, eggs, flour, salt and pepper.
Using an electric mixer, beat on medium speed for several minutes.
Spoon mixture into a 1 1/2 quart casserole dish and top with crushed fried onions.
Bake in preheated oven for 30 to 35 minutes.


Enjoy!