Calico Potatoes Recipes

Steps:

• Place potatoes in a large saucepan. Cover with water. Bring to a boil. Reduce heat to a simmer. Cover and cook for 10-15 minutes or until tender. Drain. In a large bowl, mash the potatoes.
• Add the cream cheese, butter and cream. Beat until blended. Stir in the green pepper, red pepper, onions, salt and pepper. Stir in 1/2 cup cheddar cheese and 1/4 cup Parmesan cheese.
• Spoon into a greased 11 by 7 inch baking dish. Sprinkle with remaining cheeses. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.

Steps:

• 1. Peel all potatoes. In large pan fitted with a lid, melt the stick of butter/marjarine on low heat. While butter is melting, cut all potatoes into chunks (whatever your size preference, but the larger the longer to cook).
• 2. Add potatoes to melted butter and mix well to coat. Cut peppers and onion into chunks as well and add to potatoes. Again, mix to coat.
• 3. Cover pot over med/low heat to prevent scorching and stir occasionally. Test for tenderness of potatoes. Remove lid when tender to brown slightly if you wish.

Steps:

• In 3 quart saucepan, combine potatoes, onions and broth. Bring to a boil, reduce heat to low and cook for 10 minutes or until potatoes are tender.
• Transfer soup to a blender and puree. Return blended soup to saucepan and stir in milk, mushrooms, bell pepper and green onions.
• Simmer over medium-low heat and add cheese, a few tablespoons at a time, continually stirring to ensure it melts. Season with salt and pepper, sprinkle with parsley and serve.

Steps:

• The day before you make these potatoes, cut the sweet peppers into a small dice and freeze over night. This will soften the peppers so you don't have to cook them.
• The next day pull the peppers out of the freezer and let them defrost, drain any liquid that may come out as a result of them defrosting.
• Boil the potatoes till they are tender.
• While the potatoes are cooking, bring the butter to room temperature. Take the salt and pepper and put them on a cutting board, smash them with the roasted garlic till it makes a paste.
• Once the butter has softened add the salt/pepper/garlic mixture to it and mix thoroughly.
• Get the heavy cream very warm { do not boil it } and add the butter to melt it.
• Drain the potatoes and put them back into the hot pot, start to whip the potatoes, add the heavy cream mixture.
• Once the potatoes are all mixed add the diced peppers and mix by hand so as to not mash the peppers.

Steps:

• Cook potatoes in lightly salted water to cover, drain. Lightly toss with parsley and pimento, set aside.
• In a medium saucepan, melt butter, add onion and garlic, salute until onion is tender.
• Blend in salt, pepper, nutmeg and milk and cook until thickened, stirring constantly.
• Preheat oven to 400 degree F. Carefully combine cream sauce with the potatoes, trying not to break up potatoes. Mix melted butter with panko crumbs and season if you like.
• Grease a 1 1/2 quart casserole dish. Pour the potato mixture into dish and spread evenly. Top with cheese and then crumbs. Bake for 25 - 30 minutes or until bubbly and golden.
• Serve hot as an accompaniment to just about any meat, I served with ham steak.

Steps:

• 1. Wash Vegetables, cut and place in 1 qt. saucepan. Bring to boil and boil until fork tender. (approx. 10 min.)Drain.
• 2. With potato masher or fork mashed this all together roughly, leaving it in large lumpy pieces.
• 3. Sprinkle remaining ingredients on top and then stir in, stir as little as possible so that large lumps remain.

Steps:

• In 12-inch nonstick skillet, cook bacon over medium heat 3 to 4 minutes, stirring occasionally, until crisp. Remove bacon with slotted spoon, reserving drippings in skillet. Drain bacon on paper towels.
• Stir bell pepper, potatoes and seasoned salt into drippings. Cover; cook over medium heat 14 to 16 minutes, stirring occasionally, until potatoes are golden brown.
• Stir in chicken. Cover; cook 2 to 3 minutes or until hot. Top with cheese, bacon and onions. Cover; cook 1 to 2 minutes or until cheese is melted.