Bettys Heavenly Potatoes Food

BETTY'S BEST MASHED POTATOES

Steps:

• Place potatoes in 2-quart saucepan; and enough water just to cover potatoes. Heat to boiling; reduce heat. Cover and simmer 20 to 30 minutes or until potatoes are tender; drain. Shake pan with potatoes over low heat to dry (this will help mashed potatoes be fluffier).
• Mash potatoes in pan until no lumps remain. Add milk in small amounts, mashing after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
• Add butter, salt and pepper. Mash vigorously until potatoes are light and fluffy. If desired, sprinkle with small pieces of butter or sprinkle with paprika, chopped fresh parsley or chives.

HEAVENLY HASH BROWN CASSEROLE

Steps:

• Heat oven to 375°F. Spray 3-quart casserole with cooking spray.
• In 10-inch skillet, cook sausage over medium-high heat 3 minutes, stirring to crumble. Add onions and peppers. Cook 5 minutes longer or until sausage is no longer pink and vegetables are tender. Place mixture in large bowl. Add hash browns, 11/2 cups of the cheese, the sour cream and soup; stir to coat. Spoon mixture into casserole. Top with remaining 1/2 cup cheese.
• Bake uncovered 50 minutes or until potatoes are tender and top is golden brown.

HEAVENLY POTATOES

Steps:

• Beat together all ingredients, except butter, parsley and paprika and spoon into a greased 9x9x2" casserole dish, dot top with butter; sprinkle parsley and paprika over top.
• Refrigerate for at least 1 hour or overnight. Bake in a 400' oven for 35 minutes or until warm throughout.

HEAVENLY POTATO SOUP

Steps:

• In the soup pot you are going to use, add the extra virgin olive oil, butter and diced onion and sauté on medium low heat for 15 minutes (until onion is translucent and start to caramelize). After onion is caramelized, take out of pot and set aside.
• In the same soup pot, add cut up bacon and cook until crisp on medium-high heat. Take out of pot and set aside.
• In the same soup pot (yes, again), add chicken broth, water and potatoes. Boil potatoes until almost soft - about 15 minutes.
• Take some of the broth/water in a bowl and add flour to make a roux.
• Add half and half, onion and half of bacon, heat soup to boiling, stirring occasionally.
• Slowly add roux to desired thickness and cook until potatoes are tender.
• Top with left over bacon, cheese and sour cream, if desired.
• Enjoy!

BETTY'S SWEET POTATOES

Steps:

• Wash and peel the potatoes.
• Cut them lengthwise into 1/4" slices.
• Melt butter in a heavy skillet, and add the potatoes.
• Sprinkle with the water, sugar, salt, and nutmeg.
• Cover and cook very slowly until tender.

CHEESY POTATOES

Steps:

• Heat oven to 350°F if using julienne potatoes or 400° if using au gratin potatoes. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, mix Potatoes, Sauce Mix (from both potato mixes) and boiling water. Stir in sour cream, milk, margarine, bell pepper and 1/4 cup of the onions. Pour into baking dish.
• Bake uncovered 35 minutes. Sprinkle with remaining onions and the cheese. Bake 5 to 10 minutes longer or until bubbly around edges and potatoes are tender. Let stand 5 minutes before serving.

HEAVENLY POTATOES

Steps:

• In a small frying pan, sautee onion in butter until tender. Scrape into large bowl, add potatoes, sour cream, soup, chicken stock, cheddar and pepper. Mix and scrape into a 9x12 pyrex baking dish. Bake 30 min. Mix cornflakes and butter and spread on top of potatoes. Bake another 30 min or until potatoes are very tender.

HEAVENLY POTATOES

Steps:

• Preheat oven to 350°F
• Melt butter or margarine and set aside.
• In a large mixing bowl combine frozen hash browns, onion, soup, milk, sour cream, cheese, salt and pepper. Pour in 1/2 cup of the melted butter to potato mix, set reserve aside.
• Mix well and transfer to a casserole dish.
• In a separate mixing bowl pour in cornflakes, drizzle remaining butter over cornflakes and continue to mix well until most pieces are lightly coated (cereal will be shiny but not soggy).
• Cover all potatoes with cereal. Cover and bake for about 45 minutes.
• Uncover and continue baking for about 30 minutes. Serve & enjoy!
• (If you are making this ahead of time, cover cooked potatoes and keep warm, uncover and put back in the oven at 400 degrees for about 10 minutes before serving, this will make the topping crispy).

SIMPLY HEAVENLY POTATOES #5FIX

Steps:

• Fry the bacons in a skillet, drain and crumble.
• Chop up the green onions.
• Spray a 9 x 15 cassarole dish with cooking spray.
• add potatoes and 1 C gouda.
• add sour cream.
• Stir together until just mixed.
• Sprinkle bacon and green onions on top.
• Top with 1 C gouda.
• Bake in a 350F oven for 30 minutes until the cheese is bubbly and the mixture is heated through.

BETTY'S HEAVENLY POTATOES

Steps:

• Pre-heat oven to 350F. In a 9x12 inch baking glass pour in potatoes. Over the potatoes pour in melted butter, green onion, and cheddar cheese.
• In a bowl mix sour cream and cream of chicken soup. Then spread over potatoes.
• In another bowl crunch up corn flakes. Add in melted butter. Then spread that over the whole dish.
• Bake @ 350F for 20-30 minutes or until crisp golden brown.