Tag: Potatoes

Thanksgiving 2020

For 2020, we’ll be trying to have as normal of a Thanksgiving as possible. This year will be my second year cooking dinner, and I have many new foods planned for this meal. Last year, was the standard three: turkey, mashed potatoes, and stuffing, then we also had some crescents and 2 different veggies. This year, I am planning a sweet potato casserole, glazed and roasted beets, crescents again, and frozen green beans from this summer’s garden. This year I also made a pumpkin pie that we’ll be having with our dinner. Once the day is over, Friday, I’ll also be boiling the bones to make stock again this year. This year’s stock will be frozen like before, however this stock will likely be used almost strictly entirely for gravy.

To see recipes for what I’ll be making, you can click a link below!

Click here to see my recipe for Stuffing and Turkey!

Click here to see my recipe for Mashed Potatoes and Gravy!

Click here to see my recipe for Pumpkin Pie!

Click here to see my recipe for Sweet Potato Casserole and Honey Roasted Beets!

Click here to see my recipe for Turkey Stock!

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Garlic Rosemary Mashed Potatoes

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Mashed potatoes are a great side dish for many different meals. They pair well with any type of protein and they offer a blank pallet for customizing. Mashed potatoes can have many herbs, spices, and surprises added into it. The options for mashed potatoes are limitless, but here are just a few options, truffles, spinach, garlic, sage, thyme, ginger, parsley, rosemary, chili powder, paprika, or vanilla. Beyond flavoring, you can also make chunky mashed potatoes or smooth. This all depends on how long you cook your potatoes. I use the fork test to see how tender the potatoes are. If you can stab a potato with a fork and it breaks cleanly in half then they are done, this will give you smooth mashed potatoes. If you can stab it but doesn’t break apart immediately, but it still breaks, then that is a good texture for chunky mashed potatoes. For this recipe I also made some alterations from what I did. First, you will need to break up the rosemary with a grinder or mortar and pestle if you use dried like I did. The needles are just a bit too large to be enjoyed at that size. You could also use fresh rosemary and avoid the problem all together. And second, I minced my garlic, but it should have been grated. Hitting pockets of raw garlic was not a fun experience. Having it grated you still give strong flavor, but it will be mellower from being stirred more thoroughly through the potatoes. This makes enough for 4 large adult sized side servings.

Garlic Rosemary Mashed Potatoes Recipe CardDownload

What You Will Need

  • 5-6 Medium Potatoes, Peeled and Diced
  • Dutch Oven
  • Mixing Bowl
  • 4 Tbsp Butter
  • 2 Cloves of Garlic, peeled, and grated
  • Dried Rosemary, Ground/Crushed
  • 1 Cup Evaporated Milk with 1/2 Cup Warm Water

Directions

1. Prepare your potatoes. Place in a Dutch oven, cover with 2-3 inches of water and place over medium high heat. Boil for 15 minutes or until form tender. Strain.

2. In mixing bowl, add butter, rosemary, and grated garlic. Add potatoes, evaporate milk and water. Mix until potatoes reach your desired texture. Plate and serve with butter.

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Freezer Shredded Potatoes

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Potatoes can be found easily this time of year. The other day, I posted about cubing and freezing potatoes, but this is another way of preserve potatoes. Shredded potatoes go well in casseroles, or fried as pancakes. These are also very easy to make and they take very little time to process and freeze. 8 medium potatoes will give you about half a gallon of shredded potatoes. I made 2 batches at once, and I froze each meal individually, since they freeze into a solid block.

Freezer Shredded Potatoes Recipe CardDownload

What You Will Need

  • 4 Medium Potatoes, Cleaned
  • Shredder attachment for food processor/mixer, or Cheese grater
  • Dutch Oven
  • Large Bowl with Ice Water
  • Strainer
  • Freezer bag/Vacuum Seal bag

Directions

1.Clean your potatoes and shred using your shredder. In a dutch oven, fill 3/4 full with water and bring to a full boil. Prepare your Ice water.

2. Add the potatoes to the boiling water a handful at a time. Once added, boil for 1 minute. Strain and add to ice water.

3. Once cool, strain again, and let strain for 30 minutes, stirring every 10 minutes. Transfer potatoes into a freezer bag/vacuum bag. Remove air from bag, label, and freeze. This is enough for one serving, if you want smaller servings, freeze separately.

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Potatoes, Eggs, Peppers and Onion, Breakfast Casserole

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This was my first attempt making a breakfast casserole. I really liked the flavor of the added peppers and onions, and it tasted great with some ketchup. I used mozzarella for this casserole, and it was somewhat boring. I would recommend a Jack cheese or a Sharp Cheddar cheese. This casserole could use some stronger flavor, so a semi-soft cheese that melts well with a strong flavor would be best. Because this casserole had a weak cheese, the casserole really need help with some ketchup. If you did want to use a lighter cheese, I would recommend adding some cooked breakfast sausage or diced ham. However adding the extra protein isn’t necessary if you don’t want. For this casserole, I used a 7×11 casserole dish, and I was able to get 8 adult sized servings. You could add a bit more of everything to use a 9×13, which would 10 servings if desired. The leftovers can be stored in the fridge, plated, and reheated for 1 minutes in the microwave.

Potatoes, Eggs, Peppers and Onion, Breakfast Casserole Recipe CardDownload

What You Will Need

  • 1/3 Bag of Frozen Peppers and Onions (or 1 fresh pepper and 1/2 onion sliced)
  • 4 Potatoes, Cleaned and Shredded
  • 5 Eggs, Beaten
  • 1/4 Cup Sour Cream
  • Mixing Bowl and Fork
  • 7 x 11 Casserole Dish
  • 2 Tbsp Butter
  • 1 1/2 Cup Shredded Cheese of your choice
  • Aluminum Foil

Directions

  1. Heat Oven to 350 F. Shred your potatoes and cover the bottom of your casserole dish. Thaw your peppers and onions in a microwave save bowl with the butter. Or, heat your butter in a frying pan over medium-low heat; Once melted, add your sliced veggies and cook until tender. Add your veggies to your potatoes, and mix. Then evenly spread mixture over the bottom of dish.

2. Crack your eggs into your mixing bowl, add your sour cream, and mix until the sour cream incorporates. Pour mixture evenly over shredded potatoes and veggies. Evenly cover with your shredded cheese.

3. Cover with Aluminum foil and bake for 30 minutes. Remove foil then bake for another 10 minutes or until the center is fully cooked at 160 F. Let cook 15 minutes before serving. Serve with ketchup or salsa.

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Freezer Cubed Potatoes

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Potatoes can be found easily this time of year. If you’ve already harvested, or know a local farmer, you too may also be facing a surplus of potatoes. Last year, I bought 25 lbs from a local farmer. This year, we decided to buy 30 lbs with how discounted they were. So, this is one of the ways we decided to preserve potatoes; cubing, blanching, cooling, straining, then freezing. I use these potatoes for many meals. I mostly use cubed potatoes for mashed potatoes, and a base for creamed dried beef, but there are many things you can do with your potatoes once they reach this point. You can bake or fry them from this point too. 6-8 medium potatoes will give you about half a gallon of diced potatoes. I added 2 batches to the bag below, but you will want to freeze each meal individually, since they freeze into a solid block that will not break apart easily if you only wanted to use half at a time.

Freezer Cubed Potatoes Recipe CardDownload

What You Will Need

  • 6-8 Medium Potatoes, Cleaned, Peeled, and diced into about 1 inch cubes
  • Dutch Oven
  • Large Bowl with Ice Water
  • Strainer
  • Freezer bags/Vacuum Seal bags

Directions

1.Prepare your potatoes. In a dutch oven, fill 3/4 full with water and bring to a full boil. Prepare your Ice water.

2. Add the potatoes to the boiling water a handful at a time. Once added, boil for 7 minutes. Strain and add to ice water. Once cool, strain again, and let strain for 10 minutes.

3. Once strained, transfer potatoes into a freezer bag/vacuum bag. Remove air from bag, label, and freeze. This is enough for one serving, if you want smaller servings, freeze separately.

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