Thursday, February 25, 2010

Potatoes All Around

Idaho Potato Website with other great recipes: http://www.idahopotato.com/ Being from Idaho, I am surprised that I don't have any of my hometown recipes on here that use the grand potato. One thing I love about this staple food is that they usually go on sale and can be stored for months in a brown paper bag. But, like many staple foods, I don't always use up all of them up before they go bad. I have canned potatoes before I invested in a deep freezer and now I want to freeze almost everything! It is so fast, easy and saves money and time in the end. Try it for yourself.
For great Idahoan Funeral Potatoes:

Ingredients:
8 med Idaho potatoes sliced or shredded
1 1/2 cups of grated cheese (I use half sharp Cheddar and half Monterey Jack)
1 can of Cream of Chicken soup (For gluten free version, you can make your own chicken sauce)
1/4 cup of chives
1/4 cup of minced onions
1/2 tsp. each salt and pepper
1/2 -1 Tablespoon of Dill Weed
2-3 strips of crumbled cooked bacon or equivalent measurement of bacon bits
1 1/2 cups of Sour Cream
1/4 cup of melted Butter
1/2 - 1 cup of crushed corn flakes (Can use potato chips or bread crumbs if you want instead)

Directions:
Combine all ingredients, except butter and corn flakes. Place in a 9x13 pan, drizzle melted butter over top; sprinkle crushed corn flakes last. Bake @ 350 degrees for 30 minutes.


For whole or half potatoes:
Clean and Bake until done (don't forget to poke some holes in them with a fork), place on a sprayed sheet pan and freeze, then put into a freezer bag.
To re-cook, bake as usual until done (should not take as long as normal).

For future Mashed Potatoes:
Clean and (peel if desired) cut into cubes and cook in a simmering salt water bath until done.
Drain and Lay out on a sprayed sheet pan and freeze until solid.
Place in freezer bags.
Prepare as usually for any recipe that calls for cubed potatoes or cook and mash.


Or, if like to use sliced potatoes for soups, Scalloped potatoes, or even recipes that layer potatoes:

Cook whole or half potatoes in simmering salt water until mostly done, slice, and lay out on a sheet pan, freeze until solid and then place in freezer bag.


Do you think that freezing potatoes would be something you would do or do you not cook with potatoes that often?
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