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Friday, November 20, 2009

Pleuthra of Potatoes

So you peeled, cooked and mashed 20 lbs of potatoes and there "ain't" no way you are tossin' any of those darn mashed potatoes out!  That's ok....there is a are some recipes that can help you out!

  • 3 cups mashed potatoes
  • 1/4 cup sliced green onions
  • 1/4 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1/2 cup crumbled bacon ( I use the prepared bag of bacon found in the salad dressing isle.)
  • Salt & fresh ground pepper to taste
  • 1 TB butter (use 1/2 TB. at one time)
  • 2 TB. olive oil  (use 1 TB at a time)
  1. In a small fry pan heat a small bit of olive oil.  Add the green onions and saute' for 5 minutes.
  2. In a large bowl mix mashed potatoes, sauted green onions, sour cream, cheddar cheese, bacon, salt and pepper.  Comine all well.
  3. Divide the potato mixture into 8 to 10 equal portions (depending on how big you want you mashed potato cakes to be).
  4. With your hands shape each potato portion into about a 1/2 inch or so patty.
  5. Heat 1/2 TB butter and 1 TB olive oil in a large skillet.
  6. Turn up to high heat.  Take half the patty's and place them into the skillet.  Fry each patty about 3 minutes per side or until crispy. Flip them over and repeat with the other side. Place on plate.
  7. Heat the last 1/3 TB butter and 1 TB olive oil in skillet.  Repeat frying steps with second batch of patty's
  8. Serve immediatly.  Can serve with a dollop of sour cream and fresh sliced green onion.
*Photo Courtesy of Time In The Kitchen


If you are going to make Shepherd's Pie you have to go with a traditional recipe.  My favorite is from a Food Network show's host, Danny Boome.

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, crushed
  • Salt and freshly ground black pepper
  • 1 tablespoon tomato paste
  • 2 pounds lean ground beef or lamb
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup beef stock
  • 1 1/2 cups garden peas
  • Cheesy Mashed Potatoes, recipe follows

Preheat oven at 400 degrees F.

Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper. Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly. Add the ground beef and cook until beef is no longer pink about 10 minutes. Add the Worcestershire sauce and beef stock. Season with salt and pepper, to taste. Cook and simmer for another 10 minutes. Mix in peas. Transfer mixture to an oven-proof baking dish and spread evenly. Place potato on top of ground beef mixture and spread out evenly, once the top surface has been covered, rake through with a fork so that there are peaks that will brown nicely. Place the dish into the preheated oven and cook until browned about 20 minutes. Spoon out the shepherd's pie and serve.

Mashed Potatoes:
  • 4 pounds Yukon gold potatoes, peeled, quartered
  • 4 tablespoons butter
  • 1/4 cup heavy cream
  • 1 cup grated mature white Cheddar
  • Salt and freshly ground black pepper

Fill a large saucepan with cold water and a tablespoon of salt. Add potatoes to the water and bring to a boil. Let potatoes cook until soft about 20 minutes. Once the potatoes are at a desired density, drain the potatoes and place them back into the saucepan for mashing. Add butter and cream and begin to mash potatoes into a semi smooth consistency. Once at desired texture add cheese and mix well. Season with salt and pepper.

*Recipe & Photo Courtesy of Food Network

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