Mississippi Potatoes Recipes

Steps:

• 1. cut potatoes...rinse and put into large pot. Completely cover potatoes with water. Add a lil salt to the pot. Boil potatoes till tender, drain and let cool. Meanwhile, in a large bowl, combine chopped eggs, mayo, mustard, pickles, salt and pepper. Mix well. Then add potatoes to the mayo mixture, adding in batches so everything mixes together evenly and well. Top potato salad with paprika before serving. I have also used chopped green olives instead of using pickles and this is very good too!

Steps:

• 1. Saute the sliced onions in the bacon grease or shortening until golden brown over a medium heat.
• 2. Slice the potatoes very thin and layer on the smothered onions, careful to season with salt/pepper/garlic powder on each layer of potatoes.
• 3. Stir often while cooking over a medium heat with a lid covering the skillet.
• 4. As the potatoes soften, use the end of the spatula to mash and break the potatoes up. The onions will get browner and caramelize more! Enjoy.

Steps:

• Heat oven to 350°F. Spray 2- to 2 1/2-quart oval casserole or baking dish with cooking spray.
• In 4-quart saucepan, heat water and milk to boiling; remove from heat. Stir in both pouches of potatoes just until moistened. Let stand about 1 minute or until liquid is absorbed. Beat with fork until smooth.
• Set 1/4 cup of the bacon aside for garnish. Gently fold mayonnaise, 1 1/2 cups of the cheese and remaining bacon into the mashed potatoes. Spoon mixture into baking dish. Bake uncovered 25 minutes. Sprinkle top with reserved bacon and remaining 1/2 cup cheese. Bake 5 minutes longer or until cheese is melted. Sprinkle with green onions.

Steps:

• 1. Toss potatoes with mayonnaise, salt, pepper, diced cheese and onion. Place mixture in a greased 9 x 13 inch pan. Sprinkle with crumbled bacon and olives. Bake at 325 degrees for 1 hour. Can be made ahead and frozen.