Friday, May 24, 2013

You Say, "Po-tay-to," and I Say, "Po-tah-to"

However you say it, it makes a great side dish, doesn't it?

Here are some great potato side dishes we found recently. Yum!

Creamy Make Ahead Mashed Potatoes


3 pounds potatoes (about 9 medium), peeled and cubed
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1/2 cup butter, cubed
1/4 cup 2% milk
1 1/2 teaspoons onion powder
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
6 bacon strips, chopped
1 cup (4 ounces) shredded cheddar cheese
3 green onions, chopped


Place potatoes in a Dutch oven and cover with water. Bring to a boil.

Reduce heat; cover and cook for 10-15 minutes or until tender.

Drain; mash potatoes with cream cheese, sour cream, and butter. Stir in milk and seasonings.

In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain. Transfer potato mixture to a greased 13x9-inch baking dish; sprinkle with cheese, onions, and bacon. Cover and refrigerate until ready to use.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 40-50 minutes or until heated through.

Yield: 10 servings.

Nutrition information: 3/4 cup equals 419 calories, 24 g fat, 74 mg cholesterol, 544 mg sodium, 41 g carbohydrate, 4 g fiber, 11 g protein.

Source: Taste of Home. You can find the recipe here.

Notes: These were so good. I could eat them as my main course. Seriously.

Twice-Baked Potato Casserole


1 1/2 pounds red potatoes (about 6 medium), baked
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound sliced bacon, cooked and crumbled
3 cups (24 ounces) sour cream
2 cups (8 ounces) shredded mozzarella cheese
2 cups (8 ounces) shredded cheddar cheese
2 green onions, sliced


Cut baked potatoes into 1 inch cubes. Place half in a greased 13x9-inch baking dish. Sprinkle with half of the salt, pepper, and bacon. Top with half of the sour cream, and cheeses. Repeat layers. Bake, uncovered, at 350 degrees for 20-25 minutes, or until cheeses are melted. Sprinkle with onions.

Yield: 6-8 servings.

Nutrition information: 1 serving equals 594 calories, 38 g fat, 128 mg cholesterol, 702 mg sodium, 34 g carbohydrate, 3 g fiber, 24 g protein.

Source: Taste of Home recipe. You can find it here.

Sweet and White Potato Salad


3/4 lb. new potatoes (about 9), quartered
3/4 lb. sweet potatoes (about 1 large), peeled, cut into 1-inch chunks
1/2 cup Kraft Mayo with Olive Oil Reduced Fat Mayonnaise
1 tbsp Grey Poupon Harvest Coarse Ground Mustard
1 tbsp honey
1/4 tsp ground red pepper (cayenne)
6 slices bacon, cooked, crumbled
2 green onions, sliced


Bring 1 1/2 quarts of water to a boil in a large saucepan. Add new potatoes; cook 3 minutes. Add sweet potatoes; cook 10 minutes, or until all potatoes are tender. Drain potatoes; place in large bowl. Cool.

Mix mayo, mustard, honey, and pepper. Add to potatoes with remaining ingredients; mix lightly.

Refrigerate 1 hour.

Recipe notes: If you like your potato salad extra spicy, increase the ground red pepper to 1/2 tsp.

10 servings (1/2 cup each)

Nutrition information: 110 calories, 5 g fat, 5 mg cholesterol, 210 mg sodium, 14 g carbohydrate, 2 g fiber, 5 g sugar, 3 g protein.

Source: You can find the recipe here.

Big Daddy's Grilled Blue Cheese-and-Bacon Potato Salad


3 pounds baby red potatoes, cut in half
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground pepper
1 cup mayonnaise
1/4 cup chopped fresh parsley
1/4 cup white balsamic vinegar (dark balsamic vinegar can also be used, but it will change the color of the dressing)
2 teaspoons sugar
2 teaspoons Dijon mustard
1 cup thinly sliced red onion
4 ounces crumbled blue cheese
6 bacon slices, cooked and crumbled


Preheat grill to 350 to 400 degrees F. (medium-high) heat. Place potatoes in a single layer in center of a large piece of heavy-duty aluminum foil. Drizzle with olive oil; sprinkle with salt and pepper. Bring up foil sides over potatoes; double fold top and side edges to seal, making 1 large packet.

Grill potatoes, in foil packet, covered with grill lid, 15 minutes on each side. Remove packet from grill. Carefully open packet, using tongs, and let potatoes cool 5 minutes.

Whisk together mayonnaise and next 4 ingredients in a large bowl; add potatoes, tossing gently to coat. Stir in onion, blue cheese, and bacon.

Source: Southern Living. You can find the recipe here.

Blue Cheese Potato Salad


4 slices bacon
2 pounds red new potatoes
1/2 cup olive oil
3 tablespoons white vinegar
1 bunch green onions, chopped
1/2 teaspoon salt
1 teaspoon ground black pepper
1 1/2 ounces blue cheese, crumbled


Place bacon in a large, deep skillet. COok over medium high heat until evenly brown. Drain, crumble, and set aside.

Bring a large pot of salted water to a boil. Add potatoes and cook until tender, but still firm, about 15 minutes. Drain, cool, and chop, leaving skins on.

In a large bowl, whisk together the oil, vinegar, green onions, salt, and pepper. Add the potatoes, bacon, and cheese, and toss to coat.

Source:, submitted by TOSWEETFORYOU. You can find the recipe here.

No comments:

Post a Comment