Melt in Your Mouth Potatoes

Melt in Your Mouth Potatoes

10 minPrep Time

45 minCook Time

55 minTotal Time

Ingredients

• 3 pounds Yukon Gold potatoes, peeled
• 6 tablespoons butter, melted
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup chicken broth
• 2-3 cloves garlic, peeled and crushed
• 2 tablespoons fresh chopped parsley

Instructions

1. Place oven rack in upper-middle position. Preheat oven to 475 degrees. Spray a large rimmed baking sheet with non-stick cooking spray.
2. In a small bowl, combine melted butter, thyme, rosemary, salt, and pepper.
3. Cut potatoes into 3/4 to 1 inch thick slices, discarding ends. Toss potatoes in butter mixture. Arrange in a single layer on prepared baking sheet.
4. Roast potatoes for 15 minutes. Remove from oven and flip potatoes over. Return to oven and roast for an additional 15 minutes.
5. Remove potatoes from oven and flip one more time. Add the broth and garlic to the pan and carefully return to oven. Roast for an additional 10-15 minutes, or until potatoes are tender. Sprinkle with parsley and serve.

Creamy Make-Ahead Mashed Potatoes

Ingredients

• 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

Directions

• 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 13-in. x 9-in. 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° for 40-50 minutes or until heated through. Yield: 10 servings.

Cracker Barrel Hashbrown Casserole

INGREDIENTS:
2 lbs frozen hash browns
1/2 cup margarine or 1/2 cup butter , melted
1 (10 1/4 ounce) can cream of chicken soup
1 pint sour cream
1/2 cup onion , peeled and chopped
2 cups cheddar cheese , grated
1 teaspoon salt
1/4 teaspoon pepper

DIRECTIONS:
1 Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.
2 Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.

Servings: 10-12

Read more: http://www.food.com/recipe/cracker-barrels-hashbrowns-casserole-copycat-15242#ixzz1iWRhDOHQ

Garlic Red Potatoes

This makes the best roasted red potatoes you've ever eaten! From Allrecipes.com


Ingredients

• 2 pounds red potatoes, quartered
• 1/4 cup butter, melted
• 2 teaspoons minced garlic
• 1 teaspoon salt
• 1 lemon, juiced
• 1 tablespoon grated Parmesan cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place potatoes in an 8x8 inch baking dish.
3. In a small bowl combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes.
4. Bake, covered, in preheated oven for 30 minutes. Uncover and bake an additional 10 minutes, or until golden brown.

Serves: 4

Low-Fat Scalloped Potatoes and Ham

Found this low-fat remake on Kraft's website. Turned out very tasty!

Ingredients:
4-1/2 lb. red potatoes (about 9), cut into 1/4-inch-thick slices
1 container (16 oz.) Fat Free Sour Cream
3/4 lb. (12 oz.) VELVEETA 2% Milk Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1/2 lb. (1/2 of 1-lb. pkg.) Smoked Ham, chopped
1/4 cup Grated Parmesan Cheese

HEAT oven to 350°F.

COOK potatoes in boiling water in large saucepan 10 to 12 min. or just until potatoes are tender; drain. Remove 3/4 of the potatoes; place in large bowl. Add sour cream; mash until smooth. Stir in VELVEETA and ham. Gently stir in remaining potato slices.

SPOON into 13x9-inch baking dish sprayed with cooking spray; sprinkle with Parmesan.

BAKE 30 min. or until heated through.

Potato, Broccoli and Cheese Soup

I made this soup during my Eat from the Pantry challenge, in an effort to use up some frozen broccoli and potatoes that I had on hand. It was really quite good and I will definitely make it again. I think it would freeze well. (Taken from allrecipes.com)

INGREDIENTS:
1 cup chopped onion
2 tablespoons butter
2 1/2 pounds peeled and cubed potatoes
5 cups boiling water + 4 cubes chicken bouillon OR 4 cups chicken stock
1 lb frozen broccoli (cooked and drained) * 1 pound fresh broccoli = 2 heads
salt and pepper to taste
3 cups shredded Cheddar cheese

DIRECTIONS:
In a large stock pot saute onion in butter. Add potatoes, water and bouillon cubes/stock. Cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes.

Remove tough outer skin of broccoli stems and cook broccoli (or nuke frozen broccoli). Once cooked add to soup.

In a blender or food processor puree half of the soup and return to stock pot. Season with salt and pepper.

Add cheese and heat soup through until cheese is melted. Serve warm.

Serves: 6