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Thread: Was gifted 50 lbs premium Idaho potatoes Help! LOL

  1. #1
    Power Poster Annaquilts's Avatar
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    Cool Was gifted 50 lbs premium Idaho potatoes Help! LOL

    Was gifted 50 lbs premium Idaho potatoes and I already had 15 lbs at home. We love potatoes but I will need to come up with some new dishes.

    Give me your best potato dishes.

    One dish I need to bring to a gathering with mostly guys to feed this Saturday. This could be full of goodies like cheese and sour cream.

    The rest of the ptatoes will be consumed by my large family. Especially for my family, I am interested in some dishes that are not chuck full of sour cream and cheese.

    The weather is warming up here, SoCal, so they will not keep as long outside of the frig as they would 1 or 2 months ago.
    Anna Quilts

  2. #2
    Super Member thimblebug6000's Avatar
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    Oven roasted potatoes are always yummy! https://www.allrecipes.com/recipe/22...sted-potatoes/

  3. #3
    Power Poster Annaquilts's Avatar
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    Love it thimblebug6000! This one would be great for the family and the kids will like it because it reminds them enough of French fries. Thank you.
    Anna Quilts

  4. #4
    Power Poster Annaquilts's Avatar
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    I am already making baked potatoes to eat for today and a big container of potato salad chuck full of eggs for hubby to snack on. His favorite. I still have plenty of potatoes. More of your favorite recipes? LOL
    Anna Quilts

  5. #5
    Super Member thimblebug6000's Avatar
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    This is an old recipe that is very good! Makes enough for 6 - German Potato Pie - Preheat oven to 350* F
    3 eggs, well beaten.............6-8 large potatoes................1 cup hot milk.............6 TBSP butter............2 tsp salt.........1/3 cup grated onion.....
    Beat all ingredients except for potatoes. Grease an 8 x 12" pan. Peel and grate the potatoes as quickly as possible to avoid browning. Add grated potatoes to the egg mix and mix well. Pour into greased pan and bake at 350* F until set....approx 1 hour.


    Here is a link that looks like the same recipe https://www.cooks.com/recipe/xf6vu10...otato-pie.html
    Last edited by thimblebug6000; 03-20-2019 at 08:02 AM.

  6. #6
    Power Poster Annaquilts's Avatar
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    That sounds very good and maybe could be used as a breakfast casserole? Thank you!
    Anna Quilts

  7. #7
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    ​Scalloped potatoes are always a hit with my family. Twice baked potatoes are a guy pleaser. Potato soup can be made in a crock pot for a large crown and cornbread on the side is tasty.

  8. #8
    Power Poster Annaquilts's Avatar
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    I know potato soup is delicious but I am holding back on that one because we just finnished a potato soup that I disguised as a clam chowder. I am sneaky that way. Great ideas. Haven't made scalloped potatoes for a long time so that one is a must and the twice baked potatoes sounds very good. Plan to make extra baked potatoes to use some for twice baked potatoes.
    Anna Quilts

  9. #9
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    I'd look at making french fries and hash browns and freezing them.

  10. #10
    Power Poster Onebyone's Avatar
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    Make batches of mashed potatoes and freeze. Mashed potatoes freeze great and last a long time.

    We love
    Gnocchi and it is very easy to make and the best potatoes for it in the US are Idaho ones. You need a ricer for the gnocci and I use a gnocci board because I make it several times month. Both are very inexpensive on Amazon.

    We love shrimp twice baked potatoes for a main dish. Paula Dean has a good basic one to start with. I increase the temp to 400+ to bake the potatoes the first time.


    https://www.foodnetwork.com/recipes/...recipe-2047699

    Last edited by Onebyone; 03-20-2019 at 10:21 AM.
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  11. #11
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    Oh my, that's a lot of potatoes. We always have a big bowl of potato salad for family gatherings, doesn't matter the season or reason.

    Have you ever heard of Funeral Potatoes? Usually made with frozen shredded or hash browns, I think you could do it by weight as well.

    I call them Souper Potatoes, goes over better

    One Largish Package Hash Browns (I think about 1.5-2.5 pounds)
    1 can Cream of Potato Soup
    1 can any other Cream soup, can be Chicken, Asparagus, whatever you like
    1 16 oz sour cream
    Optional:
    1 stick butter
    1 onion
    or
    shredded cheese (1-2 cups)
    can also doctor up with bacon, canned jalapenos etc.

    Spread potatoes (still frozen ok) in large rectangular baking dish
    Chop onion and saute in butter, pour over potatoes
    Spread soup mixes over potatoes, swirl a bit or add some milk (1/2-1 can) and pour it over
    Back at 350 for about 60-90 minutes.

    One of the reasons this is called Funeral Potatoes is it holds its heat forever and can be taken to potlucks and such.

    Here's a larger non-soup version on my usual recipe site (cooks.com)

    https://www.cooks.com/recipe/b76qk4t...-potatoes.html

    I'd say that would be about 3-5 pounds of potatoes and great for your Saturday group.

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    Beef and pototoe dish with a self made gravy

    I got the recipe long time ago and am not sure where it came from.

    Take a round steak and cut into 1 inch cubes. roll in flour and brown in a little hot oil of your choice. Dump all the meat into a casserole dish, add salt and pepper to taste and some thyme to taste. I do about 1/4 teaspoon pepper a little more salt and a 1/4 teaspoon thyme to about 2 pounds of meat. Add a cup and a half of water, not quite enough to cover the meat completely and 2 tablespoons of flour sprinkled over the meat. Then cover with sliced peeled potatoes sliced about a 1/4 inch or less thick. I push the sliced potatoes down the sides of the casserole pan lining it. Sprinkle salt and pepper and pop it in a 350 oven for an hour or until the potatoes look done. Turn the oven up to brown the potatoes if you want them darker they tend to dry out so keep an eye on it. I go to about 400 for about 15 min. or less. The meat should be tender the flour and water should have made you a gravy like sauce. Sometimes I add some drained canned green beans but you could put in what you like. I onced used deer meat and it was great. My mom was surprised.

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    https://www.cooksinfo.com/amish-potato-haystack-recipe
    https://therecipecritic.com/slow-coo...anch-potatoes/ (I double/triple this as needed)

    Both of these recipes are hits with my family

  14. #14
    Senior Member geevee's Avatar
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    Shepherd's pie? Browned ground beef and mixed vegetables (with or without gravy mixed in, we prefer without, just seasoned) with mashed potatoes on top, baked until potatoes are lightly browned.

  15. #15
    Power Poster Annaquilts's Avatar
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    Quote Originally Posted by geevee View Post
    Shepherd's pie? Browned ground beef and mixed vegetables (with or without gravy mixed in, we prefer without, just seasoned) with mashed potatoes on top, baked until potatoes are lightly browned.
    I was just texting about that today with a friend. Could even make a double batch of mashed potatoes and eat mashed potatoes one day and then sheperds pie the next day.
    Anna Quilts

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    Super Member Stitchnripper's Avatar
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    If you don’t mind frying you could shred them and add a few more ingredients and make potato pancakes. Uses a lot of potatoes and are delish. There are a lot of recipes on line. I don’t even peel the potatoes anymore.
    Alyce

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    Senior Member Quiltah Mama's Avatar
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    My family often request I make twice baked potatoes when we get together. Bake your potato as usual, slice in half lengthwise, scoop out potato leaving a bit of a rind on the potato half. I mix mine with sour cream and butter as my base,then you can add a variety of mixins, such broccoli ham and cheese, bacon and chive, or whatever you might fancy. Then refill the half of potato skin and bake again.

    Another idea I've seen, bake, cut lengthwise, and scoop, leaving a healthy rind behind. Then make a chilli and fill the half of potato with chilli and top with cheese and bake. Serve with sour cream on the side.
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    DD made 10 lbs of potatoes at a time into either potato salad or scalloped potatoes for her 2 athletic sons. They’d help themselves when they got home. Great suggestions here & one more option is to check Pinterest for “Sheet pan meals” which are popular now and many include potatoes. Love potatoes but we don’t eat them much anymore due to type 2 diabetes. A fast meal is a baked potato topped with a heated can of Fiesta Chili soup.

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    My Dad always got 50 lb. bag of potatoes and onions each autumn for our root cellar. If you have a root cellar, they will keep for quite a while if they are in the burlap sack.

  20. #20
    Senior Member Dakota Rose's Avatar
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    Quote Originally Posted by Tartan View Post
    ​Scalloped potatoes are always a hit with my family. Twice baked potatoes are a guy pleaser. Potato soup can be made in a crock pot for a large crown and cornbread on the side is tasty.
    Scalloped potatoes freeze great. I often buy the ones at Sam's Club (for lazy days) and throw them in the freezer. Just pull them out of freezer ahead of time to thaw before putting in the oven.

  21. #21
    Power Poster Boston1954's Avatar
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    Au Gratin, Scalloped, baked, and.......potato salad.
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    I am from the South....39 miles south of Boston.

  22. #22
    Super Member onaemtnest's Avatar
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    We live in Idaho and buy 50# boxes for $8-12 a box at potato processing plants nearby. We store them in our storage room that is dark and cool, that is in the basement. Covered in Burlap to keep light away from the potatoes which if exposed to light they will turn green. We live in the high desert area so our basements are dry. I would find the coolest part of your home. Our boxes last 6-8 weeks and there are just two of us now.

    I've never met a potato dish I didn't like, however my husband isn't as crazy about potatoes as I am, but I'm the cook and he doesn't complain. It's been my experience that potatoes this time of year start sprouting 'eyes' quicker than the newer potatoes during the Fall, soon after harvest. I make sure to knock the eyes off as soon as they start, if you don't then the potatoes start getting mealy/soft.
    Smiles from Idaho,
    Onalee

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  23. #23
    Super Member onaemtnest's Avatar
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    Quote Originally Posted by Tartan View Post
    My Dad always got 50 lb. bag of potatoes and onions each autumn for our root cellar. If you have a root cellar, they will keep for quite a while if they are in the burlap sack.
    OMGoodness Tartan, root cellar brings back a flood of memories! Dark and Spiders!!!!! I'm to this day so afraid of spiders particularly, and I detest bugs in general. As a kid being sent to the root cellar to get vegetables or canned items was always filled with anxiety for me.
    Smiles from Idaho,
    Onalee

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  24. #24
    Super Member wildyard's Avatar
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    One of my favorite potato dishes is Italian Sausage and Potato Bake. I don't have an actual recipe, as I tend to just wing it. Basically, I usually use a lb. of Italian Sausage cut into chunks about 1-2", a potato for each person plus one for the pan (more if the potatoes are small), 1 onion sliced, 1 bell pepper cut into bite sized pieces or into thinish slices like the onion. Spray a cookie sheet or other shallow pan to prevent sticking. Mix all the ingredients together and sprinkle with Italian seasoning and garlic powder. Sometimes I add extra rosemary.
    Spread evenly in the pan and cover with foil. Bake for 40 minutes then remove foil and bake till browned. Stir when you remove the foil. I usually bake at 350-400, both work fine. I like mine extra brown so the 400 is good for that.
    No need to add oil as the grease from the sausage will be all you need.
    Often I will cut the vegetables ahead of time then toss it all together in just minutes and pop it in the oven to bake. I have also cut and frozen the onions and peppers in freezer plastic bags, and added them frozen when ready to make it. They thaw and cook just fine that way.

    This is great served with Italian bread with butter and a side salad.
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    Power Poster sewbizgirl's Avatar
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    If you have a pressure canner, why not 'can' jars of potatoes for later use? That way they last for a few years if you don't need them. We peel and then cut into big chunks, then fill the jar and add salted water to the last 1/2" below the top. After canning we can store them and use them in recipes all winter. I love being able to open a jar of canned potatoes for a soup or stew, because they are already mostly cooked!
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