I just bought a 10lb bag of russet potatoes for 97 cents...?

Potato Soup

•6 potatoes, peeled and cubed

•1 lg. onion, chopped

2 stalks celery, sliced

•4 chicken bouillon cubes

•1 tbsp. parsley flakes

•5 cups water

•1 to 2 teaspoons salt, or to taste

•Pepper, to taste

•1/3 cup butter

•1 (12 oz.) can evaporated milk

Chedder Mashed Potatoes

•4 large baking potatoes, about 2 pounds, peeled and cut into 1-inch pieces

•1 cup heated milk

•2 tablespoons butter, room temperature

•4 ounces shredded process American cheese

•4 ounces shredded sharp Cheddar cheese

•1/4 teaspoon ground black pepper

•1/4 teaspoon salt

•1/4 teaspoon paprika

•pinch ground red pepper

Cook potatoes in boiling water until tender, about 15 minutes. Drain well.

Put potatoes back in saucepan; stir over low heat until dry, about 2 minutes. Remove from heat. Mash, adding about 1/2 cup milk and the 2 tablespoons butter. Add grated cheese and seasonings. Beat with a spoon, adding remaining milk until desired consistency is reached.

Potato Chips

•6 or more medium lg. potatoes

•Oil or fat for deep frying

•Salt

Preparation:

Wash and peel the potatoes. Slice very thin.

An old fashioned cabbage slicer can be used (careful of the fingers) - or use a sharp knife or food processor with a thin slicing blade.

Put the slices at once into a bowl of cold water and let stand for at least one hour. Ice water is best, but you can set the whole bowl in the refrigerator if you wish. Dry well by shaking them in a towel.

Fry in hot oil at 390 degrees F. until a light golden brown. Don't try frying too many at once, better to put one layer on the frying basket. Drain on paper towels or any kind of plain crumpled absorbent paper.

Russets are really good as herbed roasted potato chunks; other potatoes, such as Yukon Gold or red ones, are better boiled. Scrub well (or peel) and cut into 1" chunks. Soak in cold water an hour or so, to release some of the starch. Drain and pat dry. Preheat oven 425. Toss potatoes with a drizzle of oil, then again with a small handful of your choice of dried herbs (herbes de Provence - my favorite). Spread on a cookie sheet and bake 20 minutes, stirring once if you can. Crispy outside, fluffy hot inside, they need no other seasoning.

Or recreate your version of Hash Browns Supreme (can't remember if they were from the Golden Rose or the Side Door's cafe).

Twice baked potatoes.

Ultimate Twice Baked Potatoes

Prep Time: 15 Minutes

Cook Time: 1 Hour 15 Minutes

Ready In: 1 Hour 30 Minutes

Servings: 8

"Potatoes are baked and then hollowed out. The flesh is combined with sour cream, milk, butter, green onions and Cheddar cheese, then topped with more cheese, green onions and bacon."

Ingredients:

4 large baking potatoes

8 slices bacon

1 cup sour cream

1/2 cup milk

4 tablespoons butter

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup shredded Cheddar cheese, divided

8 green onions, sliced, divided

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Bake potatoes in preheated oven for 1 hour.

3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

4. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.

5. Bake for another 15 minutes.

I make these all the time! Just eat salad a few times that week to offset the calories and cholesterol! lol :)

Doris' Cheese Potatoes

8 big baking potatoes

8 ounces Velveeta cheese (cubed)

8 ounces shredded cheddar cheese

1/4 cup chopped onion

1 cup Hellmanns Mayonnaise (must use real mayo not miracle whip)

1/2 cup crumbled bacon (can use baco's)

1/2 cup sliced green olives

salt and pepper

Directions

1 Preheat oven to 325 degrees.

2 Peel potatoes, cook in boiling water about 20 minutes until tender.

3 Cool and chop potatoes in cubes.

4 Mix all other above ingredients.

5 Put potatoes in lightly greased 9X13 pan.

6 Put cheese mixture over top, mix to coat potatoes.

7 Cover dish with foil, and bake at 325 degrees for 45-60 minutes.

8 Salt+ pepper to your liking.

Rösti, a sort of thick Swiss potato pancake. Mix together:

3-4 potatoes, peeled and coarsely grated

1 small onion, chopped

Salt and Pepper

Heat 2 tbsp oil in a large nonstick frying pan over medium heat. Add potato mixture. Cook for about 7 minutes, covered. Remove the cover and cook for another 5 minutes. Now the fun part.

Place an upside-down dinner plate (one that just fits inside the frying pan) over the rösti. Place one hand (wearing an oven mitt) on top of the plate, grab the pan handle with the other, and turn the plate, rösti, and pan over.

Remove the pan and place it back on the heat. Add 1 tbsp oil to the pan. Slide the rösti back into the pan, and cook the second side, with the pan uncovered, for about 7 minutes. Cut into wedges and serve.

My husband likes to buy those big bags too, I wish he wouldn't! tonight actually I used some with dinner.

I put some in an oven bag (about 4, chopped in about 1 inch cubes) with about 1/4 cup olive oil, 1 tbsp garlic powder, 2 tsp onion powder, 2 tsp salt, 2 tsp Italian seasoning and about 1 tsp of pepper. Shake it all up until evenly coated, bake at 350 for about 30 minutes.

*If you don't have any oven bags, just shake them in a ziplock and put them on a cookie sheet or pan with foil over the top.

Also, one of our favorite cheap meals is about 4 potatoes cut in 1 inch cubes, 1 lb of smoked sausage uncooked and sliced into bite sized pieces, 1/2 an onion, chopped and 1/3 green pepper chopped. Fresh garlic or garlic powder, salt, pepper, a little red pepper, season-all if you want. Put that in a large pan (I use a 9 x13 glass pan), add 1 1/2 cups of water, add a 1/2 stick of butter, cut into smaller cubes.

*This is super easy, I put the water and butter and seasonings in the pan, then the meat, potatoes and vegetables and sometimes fresh mushrooms too. Cover with foil, bake about 45 minutes or until potatoes are done.

Of course you can make mashed potatoes. Or hash browns or fries. You can stick a few halved potatoes in almost any meat you cook besides poultry. You can have baked potatoes, make potato soup or make some other kind of soup using them.

Oh, and if you ever happen to break a light bulb off with the screw part still screwed in, jam a potato in it and unscrew it.

OLD FASHIONED POTATO PANCAKES

Peel 4 or 5 potatoes, cut up and put in blender and grate. Or to do things the old fashioned way, grate with a hand grater.

Add 1 egg, salt and pepper to taste and enough flour to thicken to a good pancake batter consistency. Add chopped onion and/or a dash of onion powder, if desired.

Cook on a well buttered heavy skillet, turning over once. Remove to drain on paper towels.

Good for breakfast or as a side dish with dinner. Top with butter, applesauce or sour cream.

I have seen just about everything I use potatoes for except:

Mashed Potato Tacos

I use my left over mashed potatoes for this: take corn tortillas warm in microwave until soft enough to bend in half without breaking. Place a big spoonful of mashed potatoes in the middle, fold in half and fry in oil until crispy. Drain on paper towels. Add your favorite toppings:

lettuce or shredded cabbage

pico de gallo or tomatillo salsa

chedder cheese or cotija cheese

chopped tomatoes and onions

Home made French fries, scalloped potatoes, mashed potatoes, fry 'em with ur fave seasoning, hashbrowns, cheesy ham and potato soup. And you could always have a baked potato bar. With things like; bacon, cheese, sour cream, ham, butter, chili, sweet onion. And I also like to take a ziploc bag, slice up potatoes, put them in the bag, drizzle with olive oil, add salt and pepper, shake the bag so the potatoes are coated with salt and pepper. And bake at 350 until they're brown and crispy.

Gnocchi!

http://www.foodnetwork.com/recipes/mario-batali/gn...