Potato Side Dish?
November 27th, 2012 | 
Author: I’m making dinner for a very “meat and potatoes” kind of family in a couple of weeks and I need an good idea for a potato side dish. They are all very picky and mostly just eat mashed potatoes – but I am tired of mashed! The last time they were over I made a cheesy scalloped potato, but there were a lot of leftovers so I’d like to try something else. Gotta be simple though… Hmmm…
Help?
anaab
Posted in * Recipe Requests
Maybe twice baked potatoes that you could make ahead and heat up? There are lots of potato recipes so I guess it depends just how picky they are in regard to what additions they would eat???? Hope you get lots of great recipes to choose from. Here’s one I’ve been wanting to try. I failed to note where I got it. Sorry…
Mashed Potato Casserole
8 oz. cream cheese, softened
1 cup French onion dip (refrigerated)
2 eggs, beaten
1 cup milk
2 cups water
1/2 cup margarine
3 cups instant mashed potato flakes
Directions:
Spray 13×9 pan with nonstick spray, set aside. In a large bowl, beat the cream cheese, onion dip, eggs and milk until smooth. In a medium saucepan, combine the water and margarine, bring to boil and remove from heat. Add the instant potato flakes, mix well. Pour the potatoes into the cream cheese mixture. Beat until smooth. Pour into the baking dish evenly. Cool, cover and refrigerate.
Cooking Directions:
Remove the casserole from the refrigerator 30 minutes before cooking. Preheat oven to 350 degrees, uncover and bake for 30 – 40 minutes.
Roasted potatoes, tossed with extra virgin olive oil, dried herbs, spices, salt and pepper.
How about loaded mashed potatoes? Just add your favorite potato toppings to your regular mashed potatoes and maybe everyone would be happy.
Thanks everyone! I never heard of mashed potato casserole. Sounds interesting – I’ll save that for later.
Along the line of Becky above, I’m going with a co-worker’s suggestion of baked potatoes. They are simple enough and easy to make and I’ll just have some assorted toppings out.
How the simple folk live! LOL
Thanks again,
Anaab
Anaab, this is a different potato casserole, but one my mother found years ago. I quickly became a hit. You can make it ahead of time, cover and refrigerate until time to put it in the oven.
6 medium potatoes
3-4 green onions w/tops, chopped
1 8-oz. carton sour cream
8 oz. mild cheddar cheese, grated
1/2 stick butter, melted
Salt
Cook potatoes until just done. Cool and remove skin. Grate potatoes into large bowl. Add onions, sour cream and cheese. Toss to mix. Put in a buttered 9×13″ casserole and pour melted butter evenly over the top. Bake at 350 degrees for about 25-30 min. or until bubbly. Depending on the size of your potatoes and your taste, you may need to add more sour cream and butter–or less.
Sounds delicious! Thanks
anaab
Let us know how it goes, picky eaters and all. I was thinking Calconnan so easy to make I think I posted in SherrypA’s Cabbage recipes request.
Here’s another really good make ahead:
Wendy’s Thanksgiving Potatoes
(from our DIL)
9 large baking potatoes, peeled and diced
½ c. butter, room temperature
12 oz. cream cheese, room temperature
¾ c. sour cream
½ tsp. nutmeg
Salt to taste
Fresh ground pepper to taste
Place diced potatoes in large saucepan and add water to cover. Heat to boiling. Reduce heat and simmer until tender. Drain. Place the potatoes in mixer bowl. Cut the butter and cream cheese into small pieces and add to potatoes. Beat until light and fluffy. Beat in sour cream. Season with nutmeg, salt and pepper. Serve immediately or reheat in a buttered casserole at 300 degrees for 20 minutes, if you want to prepare them in advance. Makes about 8 portions.
Oh goodness,these sound so yummy. However, “do not eat, apply directly to hips”.
Butter, cream cheese and sour cream oh my!
LOL!!! And that’s why they are so blasted good!!
Calconnon is a great idea! Especially since the family is Irish. Thanks for that too! I love having all these in my pocket. Those thanksgiving potatoes sound super!
anaab
Heather’s Gravy Potatoes
4 Huge Russett Potatoes
1 Lg Onion
1 pkg dry onion soup mix
2 c chicken broth
1/4 c Wondra (gravy thickener)
1 stick butter or Margarine
Rinse off potatoes, and peel outer layer of onion. Slice potatoes and onions on the mandoline (I use 7mm…watch those fingers!) Spread potato slices into a 13×9 pan. Separate onion slices into rings and spread over potatoes. In a small saucepan, heat chicken broth to a boil. Whisk in one package of dry onion soup mix and the Wondra (tastes better than cornstarch!). Boil until it starts to thicken. While the gravy boils, slice one stick of butter and drop the slices evenly over the potatoes. Pour the gravy over the potatoes, onions and butter. Bake at 425 degrees for 1 hour 15 minutes. These are fabulous!!