24 Hour Potatoes Recipes

Steps:

• Heat 1 inch water (salted if desired) to boiling in Dutch oven. Add potatoes. Cover and heat to boiling; reduce heat. Cook 20 to 25 minutes or until tender; drain. Shake pan with potatoes over low heat to dry.
• Mash potatoes in large bowl until no lumps remain. Beat in milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used). Add cream cheese, butter, salt and pepper. Beat vigorously until potatoes are light and fluffy.

Steps:

• Par boil peeled potatoes for 5 minutes. Do not let potatoes get cooked all the way through, potatoes should remain firm.
• Grate potatoes into shreds with box grater.
• In a large bowl mix potatoes, milk, onion, cheese, sour cream, salt, pepper and dry mustard.
• Pour mixture in to a 9 x 13 glass baking dish. Cover and refrigerate overnight.
• Remove dish from refrigerator 1 hour before baking.
• Bake at 350 for 45-50 minutes or until top becomes golden brown.

Steps:

• Mix all ingredients together. Put in greased casserole. Dot with butter, sprinkle with nutmeg and pepper. Marinate overnight in fridge. Bake 1 hr @ 350

Steps:

• 24 hours prior to meal time, trim fat off the roast, rub with salt and pepper and sear all sides in a hot frying pan with the olive oil.
• Place in crock pot, cover with entire can of french onion soup.
• Set on Low, leave to cook overnight.
• About 6-7 hours prior to mealtime, add baby carrots.
• About 3 hours prior to mealtime, add red potatoes.
• About 15 minutes before mealtime, turn off crock pot and remove meat and vegetables to serving platter and cover with foil.
• Pour liquid into a 2 quart sauce pot and heat on medium.
• Add 1/2 cup low fat milk and stir.
• Add cornstarch to 1/4 cup of cold water, mix well, then add slowly to boiling liquid until desired consistency is reached. Pour into gravy dish or bowl and serve with platter.