Potato Surprise Recipes

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and set aside. , In large saucepan, melt butter. Saute onions until tender; stir in the flour, thyme, salt and pepper until blended. Gradually add cream. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; let cool slightly. Stir in the mayonnaise and mustard. Pour sauce over potatoes; transfer to a 1-1/2-qt. baking dish., Bake, uncovered, at 350° for 30 minutes. Just before serving, sprinkle with crumbled bacon.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease one 8x12 inch baking dish.
• Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl to cool.
• In a mixing bowl, combine sweet potatoes, bananas, white sugar, brown sugar, pecans, evaporated milk, butter, vanilla, cinnamon and nutmeg. Mix well.
• Pour mixture into baking dish, place coconut on top of potato mixture and top with marshmallows. Bake for 10 to 15 minutes.

Steps:

• Shred the potatoes and rinse in cold water. Drain thoroughly. Place in a greased 9-in. square baking pan; pour cream over all and sprinkle with salt and pepper. , Cover with foil and bake at 325° for 1-1/2 hours. Uncover and bake 30 minutes longer or until lightly browned on top.

Steps:

• Heat oven to 450°. Grease bottom and sides of square pan, 8x8x2 inches, with shortening. Mash sweet potatoes and brown sugar. Shape 1/3 cup potato mixture around each marshmallow into a ball.
• Brush 1 sweet potato ball at a time with butter; roll in cornflake crumbs to coat. Place in pan. Bake uncovered 8 to 10 minutes or until coating is light brown.

Steps:

• 1. preheat oven to 350*
• 2. meanwhile in foil pan like the ones used for thanksgiving turkey or deep pan put potatoes sour cream,cream of chicken ,butter and salt & pepper to taste
• 3. mix all above ingredients together until evenly coated then with a spatula pat it down evenly around pan
• 4. bake uncovered for about 45mins check at 20 mins mix the mixture to evenly distribute cooking at the next 25mins taste a potato for done and taste at this time if needed add more salt and pepper if needed and mix one last time
• 5. once potatoes are completely cooked and mixture is bubbling add the shredded cheese on top to completely cover the potatoes and put back in oven until melted add corn flakes and put back in for about 10mins to get the corn flake crunchy
• 6. Very hot Enjoy

Steps:

• Put potatoes in lightly salted water, boil until cooked.
• Drop tomatoes into boiling potato water (see directions above).
• Remove tomatoes from boiling water and peel (see directions above).
• Once potatoes have cooked set aside to cool.
• Meanwhile heat oil in pan and sauté garlic, onion and tomatoes until cooked.
• Add the oregano and stir into mix.
• Slice the potatoes about ½ inch (12/13mm) thick and add to the tomato mixture.
• Put combined mix into oven-proof dish.
• Dot top with butter and bake in hot oven (230 degrees) for about 20 minutes or until potatoes are golden.