10lbs of russet potatoes for $1.....looking for ideas on what to make.
Post ReplyPost New TopicPosted 12/28/2012 by 2peafaithful in NSBR Board
 

2peafaithful
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Posted: 12/28/2012 5:15:22 AM
I ran into WM today for an organizing basket and they had a 10lb bag of russet potatoes on sale for a $1. I got one and need to figure out what recipes work good with russet potatoes. They aren't huge potatoes but small to medium size. Potatoes are my favorite carb but I use yellow or red for everything. I make a baked potato soup that is really good but I don't know how good the flavor would be with a russet. Recipes or ideas appreciated! TIA

Nicole in TX
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Posted: 12/28/2012 5:19:33 AM
You could make a bunch of oven fries and cook them almost all the way. Then freeze them and pull them out in batches later to feed your 3 hungry boys!



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Posted: 12/28/2012 5:29:05 AM
potato salad, scalloped potatoes and hashbrowns.


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2peafaithful
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Posted: 12/28/2012 5:31:50 AM
We do love fries but I haven't frozen them partially cooked before. Hmmmmm....that could work.

Hasbrowns sounds like a good idea too! I could freeze some of those too.

Does anyone use russet in your baked potato soup and think the flavor is fine?

Nicole in TX
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Posted: 12/28/2012 5:36:00 AM
You could also make twice baked potatoes, but stop before you bake them the second time. Freeze them, then pull them out and bake the second time when you want an easy side.



Christine58
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Posted: 12/28/2012 6:51:52 AM
Yes you can use russet in soup....

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Posted: 12/28/2012 7:11:40 AM
I make potato soup with russets. Turns out great imo. It was my first thought when I read your title!


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revirdsuba
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Posted: 12/28/2012 7:49:21 AM
Yes, good for soup, they are baking potatoes. I bake, cube, freeze on a cookie sheet, bag in portions for future use. Bake, mash and freeze in portions.

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Posted: 12/28/2012 7:57:31 AM
Russets are my potato of choice for EVERYTHING. Mashed, etc. You'll be fine with whatever you do with them.

CreativeEngineer
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Posted: 12/28/2012 8:00:55 AM
Ham and potato soup with leftover Christmas ham. Yum!

Made some last night in fact. I use whatever potatoes I have in the house and it's always turned out great.





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Posted: 12/28/2012 8:06:40 AM
WOW! 10 lbs of potatoes just last us 2 or 3 weeks...we don't eat much bread, so rice and potatoes are our substitute.

I use 5 lbs of potatoes when I mash/cream them in my KA mixer when I make meatloaf, then use the leftovers for potato pancakes and shepherd's pie that week. I also use 5 lbs to take potato salad to gatherings, keep some in the fridge and take the rest to the pot-luck.

But....this thread is great!! I love the idea of freezing rebaked potatoes and cubing and freezing on a cookie sheet and bagging for the freezer. We love country fried potatoes with onions and green peppers on the weekends. Great ideas.

Here's another recipe for potatoes.

Potatoe Latkes


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asr70
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Posted: 12/28/2012 8:57:23 AM
I've made this before - it was pretty good comfort food with a salad Hommity Pie




paigepea
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Posted: 12/28/2012 8:59:36 AM
Latkes!! Especially in December!!

Shephard's pie
Corn chowder
Potato leek soup
Oven fries
Homemade potato chips
Twice baked potatoes. I add cheese (cheddar or cottage cheese) sauted veg like onion and red pepper, and dill.


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sunny 5
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Posted: 12/28/2012 9:53:17 AM
potato pancakes

jenjie
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Posted: 12/28/2012 10:13:15 AM
Biscuitscraps can you share your shepherd's pie recipe please?

I have a yummy recipe for twice baked potatoes, I'll post it later.


~Jen


Basket1lady
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Posted: 12/28/2012 10:14:30 AM
Duchess potatoes. Baked potato bar. Stew. Oven fries. Oven roasted potatoes. Yum!

Russet potatoes are just Idaho potatoes. What we all used before Yukon gold potatoes came along. I don't cook russets as long--the texture lends itself to a fluffy potato that falls apart more easily. I love them for mashed potatoes.


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valincal
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Posted: 12/28/2012 10:56:29 AM
I made these for a tapas dinner a while ago and they were very good!

Spanish Roasted Potatoes

3 large russet potatoes
2 Tbsp. melted butter
2 Tbsp. olive oil
2 Tbsp. canola oil

Chunk up potatoes into 1 1/2 inch cubes then soak in a large bowl of hot tap water for 40 minutes. Drain and pat dry. Add oils to bowl and toss potatoes til evenly coated. Spread out in one layer on large baking sheet and sprinkle with sea salt and smoked paprika, or Lawry's season salt. Bake for 40 minutes or until tender, stirring occasionally. Serve with aioli.

Aioli

3/4 cup mayo
3 cloves of fresh chopped or pressed garlic
3 Tbsp. fresh squeezed lemon juice
1 tsp. salt
3/4 tsp. black pepper

Stir everything together and let sit for at least 1/2 hour in the fridge.





KristinL16
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Posted: 12/28/2012 11:01:27 AM
I love the idea of parially baking the potatoes then freezing. Might have to try that! I make ham/potato soup or cheeseburger soup (taste of home recipe) with russets and they taste great.



Maizie
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Posted: 12/28/2012 11:09:59 AM
Potato soup, chowders, twice baked potatoes, country style hash downs, au gratin, scalloped potatoes, baked potatoes and various varieties if mashed taters. We use them all the time, along with yellow.


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TheBiscuitScraps
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Posted: 12/28/2012 11:21:23 AM
Jenjie, I don't have a recipe of my Shepherds Pie, but will tell you what I put in it. The origin of SP is using what is left over at the end of the week and it was usually with lamb, but I use ground beef.

I think it is important that you make your ground beef mixture with the same things you use in your meatloaf if your family loves YOUR meatloaf (and that varies widely by family).

That said, here's what I do:

5 quart casserole (I make enough for leftovers)

Preheat oven to 350

* Saute 1 med to large onion and 1 green bell pepper in a pat of butter
Add ground beef and cook to an all browned, soft crumble

* Drain in colander and place in bottom of sprayed 5 qt casserole

* Add spices to taste (I just use salt and pepper)

* Add just enough tomato sauce (and any left over chopped tomatoes if you have them) to give the beef more flavor

* place any left over veggies on top of meat (green beans, corn, peas, carrots) or use 2 cans of Veg All or use frozen veggies (I heat the veggies first, though)

* Place leftover mashed potatoes on top

* Melt 2 T butter and brush over top of potatoes

Bake until hot all the way through

When the children were young, I cooked more, so I kept a 1 Qt jar in the fridge to throw leftover veggies in until I had enough for SP.

My family loves English Peas, so I always had LeSeur peas on hand to throw in the veggie mix.

We each use a different condiment on our SP in this family.
Mustard
Ketchup
Soy Sauce
A1
BBQ Sauce

Tip: I sometimes add a can of cream of mushroom soup to the meat mixture

It's just one of those dishes where "anything goes".


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Posted: 12/28/2012 11:23:14 AM
Potato soup, baked potato bar


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Posted: 12/28/2012 11:24:18 AM
TheBiscuitscraps - your right shepherds pie is usually lamb. When it's made with beef it's called a cottage pie. Same thing different meat ad the cottage pie traditionally has a gravy mix in it, I think.

My mum used to make both all the time and it's one of my favourite dishes.
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Runner5
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Posted: 12/28/2012 11:24:44 AM
supercook.com is a great site where you enter what you have and it spits out things you can make (with the recipes).


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cindosha
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Posted: 12/28/2012 11:57:14 AM
mashed potato puff. add cream cheese, sour cream and shredded cheese to leftover mashed potatoes and bake.

yum!!!

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MikeWozowski
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Posted: 12/28/2012 12:01:09 PM
more often than not, i use russet potatoes in potato soup. i am famous for my potato soup, so i think it must be ok.

that is wat i would do. you could even give some away if you want.

grammypeg
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Posted: 12/28/2012 12:12:52 PM
Every so often, I buy a 10# bag and cook, mash and freeze them. I prepare them just like I would if I were serving them then and there. Mash w/ milk, butter, salt & pepper. I fill quart size bags, mush them flat for easier storage and freeze. To heat thaw in frig or in microwave, place potatoes in bowl,(there will be excess moisture), heat in microwave, whip with fork...good to go! Mashed potatoes readily available in minutes! 10# of potatoes for a buck! Great bargain!

Miss Lerins Momma
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Posted: 12/28/2012 1:04:10 PM
Potato Soup!! Yum









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jenjie
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Posted: 12/28/2012 1:30:25 PM
Thanks so much biscuitscraps!


~Jen


jenjie
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Posted: 12/28/2012 1:33:34 PM
Yummy Baked Potato Skins are yummy!


Ingredients

4 large baking potatoes, baked
3 tablespoons vegetable oil
1 tablespoon grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 slices bacon, cooked and crumbled
2 cups shredded cheddar cheese ( 8 ounces)
1/2 cup sour cream (optional)
4 green onions, sliced (optional)

Directions

Cut potatoes in half lengthwise; scoop out pulp and discard (or save for another use) leaving 1/4-inch shell.
Place on a greased baking sheet.
Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper and brush all over potato skins.
Bake at 475° for about 8 minutes and turn over.
Bake for another 8 minutes or so and then turn right side up.
Sprinkle bacon and cheddar evenly inside of skins.
Bake 2 minutes longer or until cheese is melted.
Top with sour cream and onions, if desired.


Jet Potatoes are good and freeze well too.


Ingredients

6 -7 medium potatoes
8 ounces sour cream
salt, to taste
pepper, to taste
1/2 medium onions, diced
2 cups shredded longhorn cheddar cheese

Directions

Peel and cube potatoes.
Put in saucepan with water and boil until tender.
Drain.
Add sour cream, onion, salt and pepper.
Whip with mixer until creamy.
Put into a 9x13 lightly butter baking dish.
Top with cheese.
Bake at 350* for 25-30 minutes.



~Jen


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Posted: 12/28/2012 1:40:12 PM
Oooh, yumm. These recipes sound so good. Marking my spot


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Posted: 12/28/2012 2:04:33 PM
The potato puff sounds yum-o! I use Russets for Pioneer Woman's crash hot potatoes sometimes. I just quarter them after boiling and then crash the quarters. Love them with a garlic seasoning and fresh-snipped chives.


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Posted: 12/28/2012 3:07:38 PM
Brown a pound of ground beef with a chopped small onion. Peel and slice 4-5-6 potatoes and slice about 1/4-1/2 inch and boil til done. Drain but save maybe a 1/4 cup of the water. Layer meat, potatoes and cheese of your choice. On last layer before cheese, pour on a can of cream of mushroom or celery soup thinned with the potato water. Top with cheese. Bake at 350 until cheese melts and casserole is heated through.

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Posted: 12/28/2012 3:25:08 PM
Scalloped potatoes.
Also, you can boil a ton of them and mash them and freeze them in 1/3 or 1/2 cup portions on a cookie sheet. Once frozen, put them in a gallon bag and it is easy to pull out when you just need a few servings.



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Posted: 12/28/2012 5:03:47 PM
Potato&cheese perogis! That's what we're having for New Years Eve.


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Posted: 12/28/2012 6:31:15 PM
Ooh! You could do roasted rosemary and garlic chicken and potatoes.
They all roast together and it's one of my favorite things.

Or postage cheese soup.

Or Bavarian beef stew

Or potato salad

Or a warm potato and bacon salad




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2peafaithful
People not perfection

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Posted: 12/28/2012 7:24:00 PM
Thank you for all the ideas!!!! We ended up having a pretty major water leak and I have been dealing with that. I won't be doing much cooking for a few days!

look4angel
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Posted: 12/28/2012 9:45:07 PM
Potato Soup
Green beans, potatoes, and ham make a great soup/stew.
Cabbage, potatoes, carrots, onions, and kielbasa also makes a delicious soup/stew.


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