Maine Potato Candy

Ingredients

4 cups confectioners' sugar
4 cups sweetened shredded coconut
3/4 cup cold mashed potatoes (without added milk and butter)
1-1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 pound dark chocolate candy coating, coarsely chopped

Directions

In a large bowl, combine the first five ingredients. Line a 9-in. square pan with foil; butter the foil. Spread coconut mixture into pan. Cover and chill overnight. Cut into 2x1-in. rectangles. Cover and freeze.

In a microwave, melt candy coating; stir until smooth. Dip bars in coating; allow excess to drip off. Place on waxed paper to set. Store in an airtight container.

Mashed Potato Casserole

3 pounds russet potatoes, peeled and cut into 1-inch pieces
1/2 cup half-and-half
1/3 cup chicken broth
8 tablespoons unsalted butter, cut into pieces
1 small garlic clove, minced
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons salt
3 large eggs
2 tablespoons finely chopped chives

1.  Place potatoes in large pot and cover with 1 inch cold water.  Bring to boil over high heat, then reduce heat to medium and simmer until potatoes break apart when knife is inserted, about 20 minutes.

2.  Heat half-and-half, broth, butter, garlic, mustard, and salt in saucepan over medium-low heat until butter is melted, about 5 minutes.  Stir until mixture is smooth, then remove from heat and cover to keep warm.

3.  Drain potatoes and transfer to bowl of stand mixer fitted with paddle; mix on medium-low speed, slowly adding half-and-half mixture, until smooth, about 1 minute.  Beat in eggs, one at a time, until incorporated, about 1 minute,  Fold in chives.

4.  Transfer potato mixture to greased 2-quart baking dish and use fork to make peaked design on top.

5.  TO STORE:  Cover casserole with plastic wrap, taking care not to flatten peaks, and refrigerate for up to 24 hours.

6.  TO SERVE:  Let casserole sit at room temperature for 1 hour before baking.  Adjust oven rack to upper-middle position and heat oven to 375F.  Bake until potatoes rise and begin to brown, about 45 minutes.  Let cool for 10 minutes before serving.

Sour Cream and Cheddar Potatoes

• 10 medium red potatoes, peeled and quartered
• 1 8 ounce package cream cheese; cubed
• 1 cup sour cream
• ½ cup shredded cheddar cheese
• ¼ cup milk
• 2 tablespoons butter; divided
• 1 tablespoon dried parsley
• 1 ¼ teaspoon garlic salt
• ¼ teaspoon paprika

1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.

2. In a large mixing bowl, mash the potatoes. Add the cream cheese, sour cream, cheddar cheese, milk, 1 tablespoon butter, parsley and garlic salt; beat until smooth.

3. Spoon into a greased 2-quart baking dish. Dot with remaining butter; sprinkle with paprika. Bake, uncovered, at 350˚ for 30-40 minutes or until heated through.

PERFECT Roast Potato Fries

• 4 medium potatoes
• Olive oil
• 1 tablespoon fresh rosemary; chopped
• Kosher salt

1.  Preheat oven to 500 degrees.  Place rack in lower third of the oven.

2.  Cut potatoes in half length-wise.  Cut the halves in half length-wise.  Then, with each quarter of the potato, cut it into three wedges length-wise.  With each potato you will yield 12 wedges.  You must cut them into 12 wedges.  This will give you the thickness you will need to cook evenly.

3.  Lay all wedges on baking sheet lined with foil.  Toss with olive oil to generously coat.  Sprinkle the rosemary over the top of the potato wedges.

4.  Roast for 20 minutes without opening oven.  The top side should start to turn golden.  After 20 minutes, remove sheet and flip the wedges over.  Place back in oven and continue to roast for another 20 minutes or until golden brown.

5.  When they come out of oven, sprinkle generously with kosher salt and toss.  Serve immediately.

Potato Kugelis

• 10 large potatoes
• 1  medium onion
• 5  slices bacon
• 2  teaspoons salt
• ¼ teaspoon pepper
• ½ cup hot milk or evaporated milk
• 3 eggs

1.  Peel and grade fine the potatoes and onion. 

2.  Cut bacon cross-wise into narrow strips, fry until crisp; pour fat and bacon over potatoes in bowl.  Add hot milk.  Add beaten eggs one at a time.  Add salt and pepper.

3.  Pour into greased square or rectangle pan.  Bake at 400˚ for 15 minutes.  Reduce heat to 375˚ and bake for 45 minutes more.  Cut into squares and serve with sour cream. 

Hints:  Depth of the grated potato mixture should be no less than 2 ½ inches in baking dish.

Kugelis may be used for stuffing meat roasts.  Possibly meatloaf.

Dill Potato Salad

• 3 1/2     pounds red potatoes, cut into 3/4-inch pieces - leave skin on
• 1/2 - 1   cup dill pickle juice
• 3/4        cup mayonnaise/salad dressing
• 1/3        cup buttermilk
• 2-3        tablespoons fresh dill, chopped.  (Important:  Use fresh dill)
• 4           teaspoons dijon mustard, add more to taste
• 1-1 1/2  teaspoon sugar
• 1/2 - 1   tablespoon fresh ground pepper
• 3           hard-boiled eggs, peeled and chopped
• 1/2        cup red onion, chopped
• 3           dill pickles, chopped, add more to taste

1.  Cook potatoes in boiling water for approximately 10 minutes.

2.  Drain; transfer to a large bowl.

3.  Drizzle pickle juices over hot potatoes and toss gently.

4.  Cool to room temperature.

5.  Whisk together the mayonnaise, buttermilk, dill, mustard, sugar and pepper in a medium bowl.

6.  Pour over potatoes.

7.  Add eggs, onions and pickles to potato salad and toss to blend.

8.  Refrigerate until serving time.

Irish Potato Leek Soup

• 2   teaspoons vegetable oil
• 2   cups leeks, chopped
• 2   stalks celery, diced
• 1   small onion, diced
• 2   cloves garlic, minced
• 4   medium potatoes, coarsely chopped
• 4   cups vegetable stock or 4 cups water
• 1   teaspoon salt
• 1/2  teaspoon ground black pepper
• 1/2  teaspoon dried thyme
• 1 1/2  cups light cream
• 2   teaspoons fresh parsley, chopped
• 2   teaspoons fresh dill, chopped
• 2   teaspoons fresh tarragon, chopped

1.  In large pan, heat the oil and add the leeks, celery, onion and garlic.

2.  Saute over medium heat, until the vegetables are soft.

3.  Stir in the vegetable stock or water, potatoes, salt, pepper& thyme; bring to a boil.

4.  Simmer over medium heat for 20 to 30 minutes, until the potatoes are easily pierced 
with a fork.

5.  Add the cream and herbs and return to a light simmer, stirring occasionally.

6.  Remove the soup from the heat and let sit a few minutes before serving.

7.  Serve with warm bread.

Red Peppers Stuffed with Cheddar Mashed Potatoes

• 4  red peppers; halved from top to bottom and seeds removed
• 4 medium potatoes; peeled and cubed
• 1 tablespoons salt
• 2 garlic cloves; finely minced
• 1/4 cup onion; chopped
• 3 tablespoons butter; room temperature
• 1/3 cup cream cheese; room temperature
• 1/4 cup heavy cream
• 1 cup cheddar cheese; shredded plus 1/4 cup for topping
• 1/4 teaspoon white pepper
• 1/2 teaspoon salt; or to taste

1.  Place peeled and cubed potatoes in large pot filled with cold water.  Add 1 tablespoon salt.  Add chopped onion and garlic.  Bring to boil over medium heat until potatoes are fork tender. Drain through a fine strainer so you do not loose the garlic.

2.  Add potatoes, onions, and garlic to large bowl.  Add the butter, cream cheese, heavy cream, cheddar cheese, white pepper, and salt to taste.  With a potato masher mash the mixture thoroughly until the consistency you want. 

3.  Divide the mashed potatoes among the four red peppers.  Top with the 1/4 cup remaining cheddar cheese.  Bake at 375 for 20-30 minutes until cheese is melted and peppers are soft.