Ultimate Crock Pot Mashed Potatoes

Out of all of the yumminess of the day this has to be our best find at Budget Savvy Diva.  Steve is my butter and sauce man, everything has to have something on it but not these, he ate them plain!  The other fantastic thing is that we made them in the crock pot which made them so easy.  If they are done early just leave your crockpot on warm and do a little relaxing.  You don't have to soak your potatoes but I read that it helps remove some of the starch.

5 Pounds Russet Potatoes - we used red
1 garlic clove minced
1 1/2 cups chicken broth
1/4 cup butter, cut into small cubes chunks
1 1/4 cup light sour cream
1 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup milk, warmed - we left this out, they just didn't need more liquid
2 ounces of light cream cheese

Peel potatoes, optional, and cube trying to get 12 cubes per potato.  This can be done up to 24 hours in advance and soaking them in water.  You can also cut up your potatoes and soak them for 30 minutes and then drain.



Place potatoes in crock pot along with chicken broth and butter.  We used the 8 hour setting but you could also use the high setting and they should be done in 4 1/2 hours.

Roughly mash potatoes – then add garlic, sour cream, salt, pepper, milk, and cream cheese and finish mashing.

Kitchen Sink Frittata

I have made these frittatas a couple times now and Beau and I love them! I am not a big egg person so I put tons of stuff in them so they're not "eggy." They're perfect when you have a veggie tray that you need to use before it goes bad :)

In this specific frittata this is what I used:

Frozen Hashbrowns

Precooked Turkey Sausage

Cooked Quinoa

Zucchini

Yellow Squash

Tomato

Red Onion

Red Pepper

Celery

Eggs/Egg Whites

Cheese

- Heat oven to 375 degrees.

- In a frying pan, spray with pam. Heat hashbrowns and sausage. Evenly spread across the bottom of the pan. Add quinoa and veggies. You don't stir so evenly sprinkle each item on top.

- Pour eggs on top. I used 5 eggs and some carton egg whites so all the ingredients are in the egg mixture. I used a spatula and poked all around so the egg would get down to the bottom.

- Top with cheese.

(this is what it looks like when it's ready to go in the oven)

- Bake for 15-20 minutes. Until all eggs are cooked. You can check with a toothpick.

It is good to eat with ketchup, hot sauce and salsa.

Muffin-Pan Potatoes

I found this picture on Pinterest and though they would be good for dinner tonight.  

When I clicked on the link it took me to a dead end so that meant no recipe.  I did a Google search and Martha came to the rescue.  I have modified the recipe so that I use ingredients that I always have in my home.  Steve asked where are the pancakes and eggs were so you could use the recipe for breakfast as well.

Butter, room temperature, for muffin cups

2 medium russet potatoes (about 3/4 pound each)

Coarse salt and ground pepper

1 1/2 tablespoons butter, melted

1/4 cup milk

1 teaspoon flour

Cheese, shredded (optional)

Preheat oven to 400 degrees. Lightly brush 6 standard muffin cups with butter. Thinly slice potatoes, I used my salad shooter. Place 2 slices in each cup and season with salt and pepper. Continue adding potatoes, seasoning every few slices, until cups are filled. 

Mix melted butter, milk and flour together.  Pour 1 tablespoon of mixture over each. Sprinkle with cheese if wanted.  Bake until potatoes are golden brown and tender when pierced with a knife, 30 to 35 minutes. Run a thin knife around each gratin. Place a baking sheet or large plate over pan and invert to release gratins. Flip right side up and serve.

Ranch Potatoes

This was another delicious recipe from the potluck.

1 pkg Ranch dressing seasoning
1/3 cup Italian bread crumbs
3 lbs. Red potatoes
Seasoned salt
Oil

Wash and cut potatoes into quarters. Dip potatoes in oil then put them on a baking sheet. Sprinkle the mixture of ranch dressing, bread crumbs and a dash of seasoned salt on the potatoes. Bake until soft at 350 for about 40 minutes.

Mary's Potato Salad

This is Beau's favorite! I got the recipe from Mary Shaner.

5 lbs red potatoes
1 dozen eggs
1 quart mayo
1 pkg ranch seasoning
2 small cans black olives

1. Cook potatoes until tender. Cook eggs to hard boiled stage.
2. Mix mayo and ranch.
3. Add cubed potatoes and sliced or chopped eggs. (keep 3-4 eggs out to put on top)
4. Sprinkle paprika and parsley flakes on top.

Potato Casserole aka Funeral Potatoes or Celebration Potatoes

My sister-in-law, Debra, gave me a cookbook from her ward and this recipe was in it. I like it because it is so easy.

2 lbs. pkg. frozen hash brown potatoes, partly thawed
1/4 cup margarine, melted
1 cup sour cream
1 large onion, grated very fine
1 can cream of celery or mushroom soup - I just use two cans of cream of celery
1 can of cream of potato or chicken soup

Mix together. Place in buttered dish or pan. Sprinkle 1 cup grated cheese n top. Cover with foil and bake at 350 degrees F for 1 1/2 to 2 hours.