Potato Crust Quiche

Ingredients

* 3 potatoes, peeled and cut into chunks
* 1/4 cup butter, cut into pieces
* 2 eggs
* 1 (5 ounce) can evaporated milk
* 1 (16 ounce) package frozen mixed vegetables, thawed
* 1/2 cup shredded Cheddar cheese
* 1 tablespoon dry bread crumbs
* salt and black pepper to taste

Directions

1. Place the potatoes into a pot and cover with water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Place the butter into the pot, and mash the potatoes and butter with a masher until smooth.
2. Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch pie plate or quiche dish. Beat the eggs with evaporated milk in a bowl until well combined.
3. Spoon the mashed potatoes into the prepared pie plate, smoothing the potatoes around the bottom and up the the sides of the dish with a spoon to make an even crust about 1/2-inch thick. Place the vegetables into the bottom of the crust, and sprinkle with Cheddar cheese. Pour the egg mixture over the quiche, and sprinkle with bread crumbs, salt and pepper.
4. Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 40 to 50 minutes. Let the quiche stand for about 10 minutes before slicing into wedges for serving.

Nutritional Information open nutritional information

Amount Per Serving Calories: 296 | Total Fat: 14.8g | Cholesterol: 107mg

Masale Aaloo (Spice Potatoes)

Ingredients

* 6 whole russet potatoes
* 1 1/2 teaspoons ground cumin
* 1 1/2 teaspoons ground coriander
* 1 teaspoon amchoor (dried mango powder)
* 1/2 teaspoon crushed red pepper flakes, or to taste
* 1 1/4 teaspoons salt
* 3 tablespoons vegetable oil
* 1 1/2 teaspoons whole cumin seeds

Directions

1. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and cool to room temperature.
2. Once the potatoes have cooled, peel and cut into bite-sized cubes. Place into a mixing bowl, and sprinkle with ground cumin, coriander, amchoor, red pepper flakes, and salt. Toss gently to evenly coat the potatoes with the spices.
3. Heat the vegetable oil in a large skillet over medium heat. Stir in the whole cumin seeds, and cook until they begin to pop, about 30 seconds. Add the potatoes; cook, stirring occasionally until the potatoes have heated through.

Nutritional Information open nutritional information

Amount Per Serving Calories: 438 | Total Fat: 11.1g | Cholesterol: 0mg

Mashed Potato and Roasted Vegetable Enchiladas

Submitted by: Letty

Prep Time: approx. 1 Hour 30 Minutes
Cook Time: approx. 30 Minutes

” This is the perfect comfort food for cold days. To make it vegan,
substitute non-dairy ingredients for dairy. Leftover filling makes a
great lunch! If you want to make mashed potatoes from scratch, you
will want at least 4 cups when you are through. ”

Ingredients
1 head broccoli, cut into florets
8 ounces whole button mushrooms
3 small zucchini, chopped
2 cups chopped carrots
1/4 cup olive oil
salt and pepper to taste
3 cups water
1 cup milk
1/4 cup butter
1 potatoes
1 (12 ounce) package corn tortillas
3 cups enchilada sauce, red or green
8 ounces shredded Cheddar cheese

Directions
1 Preheat oven to 425 degrees F (220 degrees C).
Grease a 9×13 inch baking dish.

2 In a large mixing bowl, combine broccoli, mushrooms,
zucchini, and carrots.
Drizzle the vegetables with olive oil and season with salt and pepper.
Spread vegetables in a single layer on a jellyroll pan.

3 Roast vegetables in the 425° F (220°C) oven for 30 to 40 minutes;
stir halfway through their cooking time. When they are
finished cooking,
remove them from the oven and reduce the oven’s heat to 350° F (175° C).

4 Bring water, milk and butter or margarine to a boil in a large pot.
Remove the pot from the heat and mix in the mashed potato mix.
Let stand two minutes, then stir the mashed potatoes with a fork until
they are smooth. In a large bowl, mix potatoes and roasted vegetables together.

5 Heat a tortilla in dry nonstick skillet over medium heat briefly on
both sides to make it pliable. Dip the tortillas in enchilada sauce,
then place the tortilla on a plate to assemble. Put a large spoonful
(approximately 1/4 to 1/3 cup) of potato-veggie mixture into the center
of the tortilla. Top with about 1 to 2 tablespoons of cheese, and roll
the tortilla up. Place rolls seam-side down in the baking dish, and repeat
this process until all of the enchiladas are rolled. Pour extra sauce
over top and sprinkle with remaining cheese.

6 Bake at 350° F (175° C) for approximately 20 to 30 minutes, until the
enchiladas are heated through.

Nutrition at a glance
Servings Per Recipe: 6
amount per serving
Calories 546
Protein 20g
Total Fat 32g
Sodium 1022mg
Cholesterol 63mg
Carbohydrates 51g
Fiber 9g

Garlic Potatoes

By: Barbi

2 potatoes washed and cubed
1 onion chopped up
4 cloves garlic, shredded or minced
garlic powder
garlic salt
onion powder
onion salt
olive oil
chopped fresh or dried basil

Mix all together and bake, covered, until soft
Mix it all up again, getting the garlicy oil and onions all over the potatoes.
Bake uncovered until the tops are brown and crispy.

Tater Tot Casserole

Submitted by: Karin Peters

Prep Time: approx. 10 Minutes
Cook Time: approx. 1 Hour

” This is a recipe everyone in the family will love.
Vegetarian or not, the combination of tater tots, cheese,
and mushroom soup will drive your taste buds crazy! ”

Ingredients
1 (32 ounce) package frozen potato rounds
1 (16 ounce) container sour cream
1 cup shredded Cheddar cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1 (6 ounce) can French-fried onions

Directions
1 Preheat oven to 350 degrees F (175 degrees C).
Grease a 9×13 inch baking dish.

2 Arrange tater tots in the prepared baking dish.

3 In a mixing bowl, combine sour cream, cheese, and mushroom soup.
Pour this mixture over the tater tots.
Sprinkle onions over the top of the casserole.

4 Bake in the 350 degrees F (175 degrees C) oven for 45 to 60 minutes.

Nutrition at a glance
Servings Per Recipe: 6
amount per serving
Calories 569
Protein 11g
Total Fat 40g
Sodium 1194mg
Cholesterol 53mg
Carbohydrates 42g
Fiber 4g

Rosemary Potatoes

Submitted by: Sarah and Annette

Prep Time: approx. 15 Minutes
Cook Time: approx. 30 Minutes

” This is a crisp, rosemary-scented
alternative to fried potatoes. Dee-lish!!! ”

Ingredients
8 Yukon Gold potatoes, quartered
1 tablespoon dried rosemary
1/4 cup olive oil
salt and pepper to taste

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

2 In a large bowl, combine the potatoes, rosemary,
oil, salt and pepper. Toss well to coat.

3 Spread evenly onto cookie sheet and bake in preheated oven for 30 minutes.

Nutrition at a glance
Servings Per Recipe: 4
amount per serving
Calories 315
Protein 5g
Total Fat 14g
Sodium 15mg
Cholesterol –
Carbohydrates 44g
Fiber 4g

Cottage Cheese Potatoes

Prep Time: approx. 15 Minutes
Cook Time: approx. 40 Minutes

” This is a easy quick recipe. It is a favorite in my family.
The blend of cottage and cheddar cheeses is spectacular. ”

Ingredients
5 potatoes
1 small onion
1 1/2 cups chive-flavored cottage cheese
1 cup sour cream
1 cup shredded Cheddar cheese

Directions
1 Place potatoes in a large pot of water and boil until tender when pierced with a fork.

2 Preheat oven to 350 degrees F (175 degrees C). Butter a 9×3 inch casserole dish.

3 In a large mixing bowl, combine potatoes, onion, cottage cheese, and sour cream.
Transfer mixture to the prepared casserole dish. Top with Cheddar cheese.

4 Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.

Nutrition at a glance
Servings Per Recipe: 5 amount per serving
Calories 361
Protein 19g
Total Fat 19g
Sodium 448mg
Cholesterol 50mg
Carbohydrates 30g
Fiber 2g

Reader Comments:
1-
A great way to serve potatoes. I used fat-free sour cream and cottage
cheese and it turned out well.

2-
My partner loved these potatoes and said he wants these once a week.
I found the “cheesiness” a bit much. Be careful not to overcook the
potatoes before they go into the oven.

Celery Root Purée (Fake Mashed Potatoes)

3 celery roots
1/4 cup heavy cream
4 T. butter
salt and pepper

Directions:

Place 5 cups of water in a large pot fitted with a steamer and a lid.
Bring to a boil. Chop off the roots and peel off the outside layer of
skin from the celery roots, being careful to remove all the brown. Cut
each celery root into about 12 pieces, and place in the steamer. Steam
until very soft when poked with a fork, about 20 minutes. Transfer to a
food processor. Add the cream and butter and puree until smooth. Add
additional cream or butter to achieve desired consistency and sprinkle
with salt and pepper.

Delmonico Potatoes

Submitted by: Holly

” This is a cheesy-sour cream sauce and grated potato casserole. ”

Ingredients
5 large potatoes
2 teaspoons dried parsley
2 teaspoons salt
1/2 teaspoon ground black pepper
2 tablespoons minced onion
3/8 cup butter
1 (16 ounce) package sour cream
1 1/2 cups milk
1 cup shredded pasteurized processed cheese (e.g. Velvee

Directions
1 Bring a large pot of salted water to boil, place potatoes in the boiling water.
Let potatoes cook until they are just becoming tender, approximately 8 to 10 minutes.
Refrigerate the potatoes overnight.

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

3 Grate the potatoes. In a small bowl, combine 1 teaspoon parsley, 1 teaspoon salt,
1/4 teaspoon pepper, 1 tablespoon minced onion, and 1/2 of the butter or margarine.
In a separate small bowl, combine sour cream and milk.

4 Layer 1/2 of the grated potatoes into the bottom of the prepared baking dish.
Sprinkle the dried spice mixture over the layer of potatoes. Pour 1/2 of the sour
cream and milk mixture over the potatoes and butter layers. Top this layer with
1/2 cup of processed cheese spread. Repeat the layering process one more time.

5 Bake the casserole for one hour.

Nutrition at a glance
Servings Per Recipe: 7
amount per serving
Calories 429
Protein 11g
Total Fat 29g
Sodium 1118mg
Cholesterol 76mg
Carbohydrates 31g
Fiber 2g