Mommas Potatoes Food

MOM'S SECRET INGREDIENT MASHED POTATOES

Steps:

• Wash, peel, and cut the potatoes into 1-inch cubes. (You'll want them to be as close in size as possible so they cook evenly.) Place the potatoes into a large pot and just cover with water. Add 2 teaspoons of salt and bring to a boil. Reduce the heat to a low boil, stirring occasionally, and cook for 15 to 20 minutes or until the potatoes are tender when pierced with a fork.
• Drain the potatoes and return them to the pot. Add the butter, mayonnaise, and milk. Use a potato masher to mash the potatoes to your liking. (You can also use a hand mixer to mash the poatotes, just be cautious not to over mix or they may become paste-like.) Mix well. Add more milk if necessary to get them to a smooth consistency. Add salt and pepper to taste. Serve with melted butter on top, if desired.

MOM'S PARTY POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix potatoes, mozzarella cheese, sour cream, cream of chicken soup, butter, onion, salt, and black pepper together in a casserole dish.
• Bake in preheated oven until hot throughout and bubbly on top, about 30 minutes.

MOM'S SCALLOPED POTATOES WITHOUT CHEESE

Steps:

• Generously grease a 9x13 pan with butter. Peel all of the potatoes. Preheat the oven to 375 degrees F.
• Stir the salt, pepper and onion powder in a tiny bowl until combined. Divide it into three sections.
• You will be making three layers of potatoes in the pan. Start by slicing 1 pound of potatoes (about 3 medium-to-large red potatoes) thinly (1/8-inch thick). A mandoline works well for this, but you could use a box grater or a food processor.
• Blot the slices with paper towels to dry them and arrange them evenly in the pan, overlapping slightly and stacking as needed. (Continue blotting the potatoes with a paper towel as needed. You don't want soggy potatoes.)
• Sprinkle on 1/3 of the total salt, pepper and onion powder mixture. Sprinkle 1 1/2 tablespoons of flour over the potatoes. Cut up 2 tablespoons of butter into squares and dot them over the potatoes.
• Slice another pound of potatoes as before and blot them dry. Arrange them in a new layer in the pan, stacking as needed. Sprinkle on half of the remaining salt, pepper, onion powder. Sprinkle on 1 1/2 tablespoons of flour, reserving an even tablespoon of flour for the top layer. Cut up 2 tablespoons of butter and dot the butter over the potatoes.
• Slice your final pound of potatoes as previously and blot them dry. Arrange the potatoes in an even layer, stacking as needed. Sprinkle on the remaining salt, pepper, onion powder. Evenly sprinkle on 1 tablespoon of flour (avoid having clumps of flour on the top layer, or you'll have raw flour on top after baking.) Cut up 2 tablespoons of butter and dot the pieces over the potatoes.
• Pour the milk over the potatoes to fill the bottom of the pan and barely cover the potatoes.
• Bake uncovered for 70-80 minutes. The potatoes are done when the entire surface is golden brown and crispy. The edges of the pan will have dark brown crust. (Watch the potatoes carefully starting at the 65-minute mark, since oven times vary.)
• Refrigerate leftovers for up to five days. Reheat leftovers in the microwave.

SUNNY'S MOMMY'S SAGE POTATOES

Steps:

• Preheat the oven to 400 degrees F. Coat the bottom and sides of an 8-by-8-inch baking dish with the butter; set aside.
• In a saucepot on medium heat, add the heavy cream, sage, garlic and a pinch of salt. Bring to a low simmer and cook until the cream becomes fragrant with the scent of sage, about 10 minutes.
• Layer the potatoes in the prepared dish. Add each slice by overlapping the previous slice by a bit and continue this pattern in a row or create a spiral. Once the first layer is done, sprinkle with a pinch of salt and cayenne pepper. Repeat the next layers by doing the same. Once the layers are complete, strain out the sage leaves and garlic from the heavy cream and pour the cream over the dish. Allow the cream to settle into the dish, picking it up a little bit off the counter, then dropping it to tap the air out. Then, sprinkle with the cheese. Cover the dish with aluminum foil.
• Lower the oven temperature to 350 degrees F. Bake the potatoes for 45 minutes; remove the cover and bake until the cheese is golden, about 15 more minutes.

MOM'S MASHED POTATOES A LA KING

Steps:

• Add the potatoes, celery root and 1 tablespoon salt to a large saucepan and cover with water. Bring to a boil and cook over medium-high heat until fork tender, about 15 minutes. Drain the potatoes and celery root.
• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan.
• Whip together the cream cheese and softened butter in a large bowl with a hand mixer on medium speed until thoroughly blended, about 2 minutes. Add the hot potatoes and celery root slowly, alternating with the half-and-half. Whip until blended. Sprinkle with salt and stir in the horseradish, garlic powder and white pepper.
• Pour the potato mixture into the prepared baking pan. Pour the melted butter over the potato mixture. Bake until bubbly and slightly brown, about 45 minutes. Garnish with the chives.

MOM'S FUNERAL POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Melt butter in a skillet over medium heat; stir in onion. Saute until the onion has softened and turned translucent, about 5 minutes. Reduce heat and add bouillon granules and pepper; stir until dissolved.
• Transfer to a large bowl and add potatoes, condensed soup, sour cream, and both cheeses. Stir until well combined and spread into the prepared pan.
• Combine cornflakes and melted butter for topping in a bowl. Stir until butter is well distributed. Sprinkle on top of potato mixture.
• Bake in the preheated oven until bubble, about 45 minutes.

THE CREAMIEST, BUTTERIEST, TASTIEST MASHED POTATOES EVER

Steps:

• For the mashed potatoes: Add the potatoes and 1 tablespoon salt to a large saucepan and cover with water. Bring to a boil and cook over medium-high heat until fork-tender, about 15 minutes. Drain the potatoes and set aside to dry.
• Whip together the cream cheese and butter in a large bowl with a hand mixer on medium speed until thoroughly blended, about 2 minutes. Add the still-warm potatoes alternating with the half-and-half. Whip until blended. Add in the pepper and garlic and season with salt to taste.
• Grease a 9-by-14-inch glass baking dish with butter and pour the potato mixture into it. Bake right away, or cover and refrigerate for up to 2 days.
• When ready to bake and serve, preheat the oven to 350 degrees F.
• For the topping: Pour the melted butter over the potato mixture and bake until bubbly and slightly golden, about 45 minutes. Garnish with the chives and parsley. The potatoes can be kept warm in a 200-degree oven or tented with foil until ready to serve, up to 2 hours.

MAMA'S POTATO SALAD

Steps:

• In a large kettle, cook potatoes in boiling salted water until tender. Drain and cool. Peel potatoes; cut into chunks. Separate egg yolks from whites. Set yolks aside. Chop whites and add to potatoes with onion., In a small bowl, mash yolks. Stir in mayonnaise, milk, vinegar, mustard, sugar, salt and pepper. Pour over potatoes; toss well. Adjust seasonings if necessary. Spoon into a serving bowl. Garnish with egg slices and paprika. Chill until serving.

MOM'S POTATO SALAD

Steps:

• Toss together.
• chill.
• EAT!

MOMMA'S MASHED POTATOES

Steps:

• Place potatoes and lemon juice in a large saucepan, and add enough water to cover. Bring to a boil over medium-high heat, and cook until tender, about 15 minutes.
• Drain water from potatoes, and use a potato masher to mash. Stir in egg white and butter, and gradually mix in the half-and-half using the masher. Use more or less cream to reach your desired consistency. Season with salt and pepper to taste.

MOM'S SCALLOPED POTATO GRATIN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish with 2 tablespoons butter and set aside.
• Peel potatoes and cut at a 45-degree angle into 1/4-inch thick round slices.
• Arrange 1/3 of the potato slices in an even layer in the bottom of the prepared dish. Season the layer very generously with salt, and sparingly with the freshly ground black pepper, and cayenne, if using. Top evenly with 1/3 of the Cheddar cheese. Repeat this process two more times for a total of three layers of potatoes, except for the last third of the cheese. Slowly and carefully pour in the milk, without upsetting the layers. The milk should almost, but not quite, cover the potatoes.
• Top with remaining Cheddar cheese and place the casserole dish on a sheet pan to catch any drips.
• Bake in the center of the preheated oven until potatoes are tender and the top is well browned and bubbling, about 1 hour and 15 minutes. Let rest for 10 minutes before serving.

MOM'S POTATO SOUP

Steps:

• Cook onion and celery in butter til tender, not brown.
• Add water, potatoes and eggs, in shell and washed, and cook until potatoes are tender (about 10-12 minutes).
• Peel and chop eggs.
• Put back in with potates.
• Add evaporated milk, salt, pepper.
• Put little bit of butter on top of soup in bowl.

MOMMA'S WARM POTATO SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain potatoes and place in a large bowl. Add the eggs, celery, onion and green pepper., In a small bowl, mix the remaining ingredients; add to potato mixture. Toss gently to coat. Serve warm. Cover and refrigerate leftovers.

MOMMA'S POTATO SOUP

Steps:

• Peel and dice potatoes.
• In dutch oven, combine all ingredients.
• Cook on med heat until potatoes are soft, making sure to stir at regular intervals so as not to burn the milk.

MAMA MOE'S SCALLOPED POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir together the cream of potato soup, cream of mushroom soup and onion in a bowl. Heat in the microwave until hot, about 3 minutes. Make a layer of potato slices in the bottom of a 9x13 inch baking dish. Cover with a layer of the soup mixture and then sprinkle with some of the cheese. Repeat layers until ingredients are used up.
• Bake in the preheated oven until potatoes are fork-tender and cheese is browned on top, about 1 hour.

MOMMA'S POTATO SALAD

Steps:

• Cook and drain potatoes.
• In a large bowl add potatoes, celery, onion, green pepper, hard boiled eggs, and sweet pickle relish.
• Set aside.
• In a small bowl, mix together mayonnaise, mustard, salt and pepper.
• Combine mayonnaise mixture to the potato salad and mix well.
• Sprinkle paprika over top of salad and chill for 1 hr before serving.
• Note: You may add more seasoning of each if needed and more mayonnaise if needed.
• It can also be served warm.

MAURA'S MOM'S MASHED POTATOES

Steps:

• Preheat oven to 400°F. Place water and cream cheese in medium saucepan. Bring to boil on medium-high heat. Remove from heat. Add potato flakes and milk; stir with fork until potatoes are of desired consistency. Stir in onion and parsley.
• Spoon into 1-quart casserole dish. Sprinkle with paprika.
• Bake 30 minutes or until heated through.

MOM'S MASHED POTATOES

Steps:

• Boil the potatoes.
• Drain the potatoes, saving 1/2 cup of the water.
• Add the stick of butter.
• Whip with beaters, adding the canned milk until creamy.
• If you need more liquid, add some potato water.
• Salt and pepper to taste.

MOMMA PAT'S POTATO SALAD

Steps:

• Put the potatoes to a large pot, add enough cold water to fully cover and season the water liberally with salt. Bring to a boil over high heat and cook until the potatoes are tender, about 15 minutes. Drain the potatoes, rinse with cool water and place in a large bowl to cool for at least 15 minutes.
• Meanwhile, put the eggs in a medium saucepan and add enough cold water to fully cover. Bring to a boil over high heat and cook for 12 minutes. Transfer the eggs to an ice bath until cool enough to handle, about 3 minutes. Peel the eggs, roughly chop, transfer to a small bowl and set aside. Add the eggs to the potatoes.
• Add the pepper, onion and celery to the bowl of a food processor and pulse until finely chopped. Transfer the mixture to the bowl with the potatoes. Add the eggs and set aside.
• Whisk together the mayonnaise, mustard, sweet relish and sugar in a small bowl. Add the Miss Brown's House Seasoning and whisk to combine. Add the seasoned mayonnaise to the potatoes and gently toss with a wooden spoon until coated. Taste and adjust the seasoning as desired. Transfer to a large serving bowl if desired. Sprinkle with the parsley and paprika. Serve immediately or chill in the fridge overnight.
• Stir everything together in a small bowl. Keep in an airtight container. Makes 5 teaspoons.