Colcannon

by Nancy

2 lbs. potatoes, peeled and cut into pieces

1 small cabbage, cored and chopped

2 small leeks, white parts only, sliced

1 c. fat-free milk

4 oz. fat-free cream cheese, softened

1/2 t. white pepper

Boil potatoes until tender.  In another pan, boil or steam cabbage until tender (about 10 min.)  Drain, and set aside.  Simmer leeks in milk for about 5 min.  When leeks are soft, remove with a slotted spoon and set aside, reserving the milk.

When potatoes are tender, drain well.  Add half the milk used to simmer the leeks.  Mash the potatoes until all the lumps are gone.  Add cream cheese and white pepper, then mash again until blended.  Use remaining milk if needed.  Stir in cabbage and leeks.  Serve immediately.

Bratwurst Potato Skillet

by Jana

2 T oil

2 large potatoes, sliced

2 fully cooked bratwurst, sliced

1 small onion, sliced

2 T soy sauce

1 T orange juice

1/2 t. Basil

Salt and pepper

Fry potatoes in oil.  Cover and cook for about 6 minutes, or until browned and tender, stirring occasionally.  Add bratwurst and onion.  Cook until onions are translucent.  Combine soy sauce, orange juice, basil, salt, and pepper.  Add to skillet.  Cook and stir until everything is evenly coated.  

7 Minute Potato Chips

by Nancy

1 Large Russet Potato, Scrubbed
1 bowl cold water
Seasonings of your choice

Slice the potato into the thinnest slices possible. Try to make the slices even and thin. Place slices in ice water briefly to remove excess starch.  Remove from water and pat dry.


Place a piece of parchment on a large glass plate- or alternatively, if your microwave has a glass turntable, you can place the parchment paper directly on the turntable instead.



Arrange the potato slices on the parchment paper. Be sure they are not touching, as they'll stick together. Season as desired.

Microwave on Full power for 3 minutes. Remove from microwave, flip them all over, return to microwave, reduce the power to 70% and cook for another 3 minutes. If you've hand sliced your chips, you may need to cook for an additional minute or 2 at 70% power.


Repeat until all the "chips" are crispy and golden.

Herbed Potato Salad

by Nancy

1 1/2 pound potatoes
2 tbsp chicken or vegetable broth
1 tbsp white wine vinegar
1/2 tsp Dijon mustard
3 tbsp olive oil
2 scallions
fresh dill
parsley (flat-leaf)
pepper
salt
Optional: splash of fresh lemon juice
Optional: garlic


Peel, cube and cook potatoes.  Combine olive oil and vinegar in a separate bowl.  Stir in broth and mustard.  Chop scallions, dill and parsley and add to mix.  Drain potatoes and stir in to other ingredients.  Serve at room temperature or cold.

Roasted Red Potatoes

by Bethany

2 lbs Red Potatoes
1/4 cups vegetable oil
Kosher Salt

 Wash potatoes and chop into bite sized pieces. Toss with oil and kosher salt. Cook on sheet pan at 450ºF. for 20 minutes. Stir and then cook an additional 10 minutes if necessary. (depends on how small you cut the pieces!

Potato and Green Bean Casserole

by Nancy

2 sliced red potatoes

1 lb. fresh or frozen green beans

1 small sliced onion

Put in pan, cover with water and simmer 5 minutes.  Drain.  Sauté in skillet with 1 T. canola oil until tender.  While vegetables are cooking, mix:

3 T. cider vinegar

2 T. water

2 T. sugar

1/2 t. ground mustard

Add to skillet and stir over medium heat until liquid is evaporated.

Potatoes au Gratin

by Roma

Potatoes

Milk or cream

flour

salt

grated cheese

Peel, dice and cook potatoes until done.  Add milk and heat.  Make thickening with milk and flour. Add and stir until thickened.  Add salt and grated cheese to taste.  Stir until cheese melts.

~Many in the Freeman family were especially fond of sharp cheddar cheese.  It tastes great with potatoes.  Sometimes the kids called these 'Cheesy Potatoes'.

Potato Salad

by Roma

6 large potatoes, cooked and diced

6-8 hard-boiled eggs

2 onions, chopped

salt to taste

Miracle Whip

chives, chopped (optional)

Mix all ingredients together after reserving some slices of egg for the top.  Use enough Miracle Whip to make it the right consistency.  (It shouldn't be dry.)  Place reserved egg slices on top and garnish with paprika and parsley sprigs.

~New red potatoes from the garden taste the best.  Whenever this potato salad went to a potluck, it was the first one gone.  It was always a great favorite to take to family gatherings at Ernest Freeman's cabin.

Potato Pie

by Hyrum Grant Stephens

Pork chops, sliced ham or lamb chops ( 1 per person)

Potatoes (one medium potato per person served)

1 large onion

salt and pepper to taste

sage to taste

bacon grease or cooking oil

butter or margarine

baking powder biscuit mix or large can of biscuits

Heat frying pan until grease spatters.  Cook chops or ham slices until brown. Set meat aside.  Slice potatoes and onion in about 1/8 inch slices and brown in the frying pan.  When potatoes and onions are brown, add about 1 cup of water to frying pan.  Add salt, pepper and sage.  Simmer until potatoes are done but not soft.  Remove from heat.  Place meat set aside earlier on top of potatoes and roll out biscuit mix and place on top of meat.  Place in hot oven (425ºF) and bake until biscuits are brown on top and not doughy on the bottom.  (about 20 minutes)  Remove from oven and lightly butter the top of the biscuits.

~Jack says, "Sometimes when we went to the canyon, Dad (Grant) would prepare Potato Pie.  Dad's Potato Pie came from the time he was a youth running around the country trying to survive, so the actual meat sometimes varied depending on what he had available.  The old black iron frying pan or the aluminum pan was used as the cooking utensil.  

New Potatoes and Peas

by Roma

New potatoes from the garden

Fresh peas from the garden

milk or cream

flour

salt

parsley

Peel, dice and cook some new potatoes.  Add peas the last 4 minutes.  Drain.  Add milk and thickening made from milk and flour.  Cook until thickened.  Add salt and chopped parsley to taste.

~Peas grew really tall in Alaska, so we had to grow them on a fence which made picking much easier. New potatoes and peas were about the next best thing to just 'grazing' in the garden and eating the peas fresh out of the pod.

Funeral Potatoes

by Kathleen

2 lb. bag frozen hash browns

1/4 c. margarine

1 c. sour cream

1/4 c. grated onion

2 cans cream of chicken soup

1 1/2 c. grated cheese

Topping:

1 c. crushed cornflakes

2 t. margarine

Bake in 9 x 13 pan at 350ºF for 1 hour