Po-ta-toes

Whether you boil 'em, mash 'em, or stick 'em in a stew, I can never get enough of potatoes.

Here are two potatoes recipes that we found that will complete any meal!

Lemon Horseradish New Potatoes

Ingredients:

1/4 cup butter
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons prepared horseradish
2 tablespoons fresh lemon juice
1 1/2 pounds small new potatoes, unpeeled

Directions:

Preheat oven to 350 degrees F.

Melt butter in a 2 quart casserole dish in the oven. stir in salt, pepper, horseradish, and lemon juice. Place potatoes in a dish and toss to coat with butter mixture.

Cover and bake in preheated oven for 1 hour, or until potatoes are tender.

Source: Allrecipes.com, submitted by numnum. You can find it here.

Notes: We loved these. They had such a great flavor. We did decide though that in the future, we would probably bake them uncovered for all or part of the baking time to allow them to get crispy on the outside as well as tender on the inside.

California Creamy Potatoes

Ingredients:

1 1/2 cups sour cream
1 can (10-3/4 oz) condensed cream of potato soup
2 cloves garlic, minced
2 1/2 lbs. red potatoes (about 8), very thinly sliced
1 cup shredded sharp white Cheddar cheese
2 tbsp. chopped fresh chives

Directions:

Heat oven to 350 degrees F.

Mix first three ingredients in large bowl. Add potatoes; toss to coat. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with cheese.

Bake 55 minutes, or until potatoes are tender.

Sprinkle with chives.

Recipe notes: When thinly slicing a large amount of potatoes, use a food processor or manual slicer (mandoline) for even results. Place the sliced potatoes into a bowl of cold water until ready to cook to prevent them from darkening.

Yield: 24 servings, 1/2 cup each.

Nutrition information: 90 calories, 4.5 g fat, 15 mg cholesterol, 120 mg sodium, 9 g carbohydrate, 1 g fiber, 1 g sugar, 3 g protein.

Source: Kraftrecipes.com. You can find it here.

Notes: These had such a great flavor. One caution though, 55 minutes might not be quite long enough for your potatoes to be tender. Make sure to test them with a fork for tenderness before you assume they are done.