Family Favorites: Potatoes

Family Favorites: Potatoes
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Potatoes are a well loved at our house, and meals seem incomplete without them. However, we can only eat so many plain mashed potatoes or French fries, and it's Mom's job to find new ways to serve them that will please the adults as well as the little ones.

Potato Tips

When mashing potatoes be careful not to over mash, this will make the potatoes have a "gooey" feel, no matter how much butter or sour cream you add. Boil your potatoes with a dash or two of salt until tender. Drain the potatoes, and add warm milk and softened butter or margarine. I use a potato masher to mash the potatoes. You can use an electric mixer, but again, be careful not to over mix. The following recipes will give you some choices when you don't feel like mashing!

Herbed Baked Potatoes


4 med. potatoes

1 tsp. salt

3 tbsp. melted butter

3 tbsp. chopped fresh herbs such as parsley, thyme, chives (3 tsp. dried)

4 tbsp. grated cheddar cheese

1 1/2 tbsp. parmesan cheese

Scrub and rinse potatoes. Cut potatoes into thin slices but not all the way through. Put potatoes in a baking dish. Fan them slightly. Sprinkle with salt and drizzle with butter. Sprinkle with herbs. Bake potatoes for 55 minutes at 350 degrees. Remove from oven. Sprinkle with cheeses and bake for another 10 minutes until lightly browned, cheeses are melted and potatoes are soft inside. Check with a fork.

Roasted New Potatoes with Shallots and Sage

From Bon Appétit, November 1997


6 tablespoons (3/4 stick) butter or margarine

1/4 cup chopped fresh sage

4 pounds medium-size red-skinned potatoes, scrubbed, quartered

1 teaspoon dried rubbed sage

16 shallots, peeled, halved lengthwise

Preheat oven to 375°F. Cook butter and fresh sage in small saucepan over medium-heat until butter simmers and is well flavored with sage, about 4 minutes. Toss potatoes with dried sage and 2 tablespoons sage butter in bowl. Sprinkle with salt and pepper. Transfer potatoes to 2 baking sheets. Bake 20 minutes. Toss shallots in same bowl with 1 tablespoon sage butter. Season with salt and pepper. Divide shallots between baking sheets. Roast until potatoes and shallots are tender and golden, turning occasionally, about 35 minutes longer. Transfer potatoes and shallots to large bowl. Add remaining sage butter; toss. Season with salt and pepper. Makes 8 Servings.

Potato Balls


8 large potatoes, peeled

1/2 cup butter or margarine


chopped fresh parsley

Using a melon ball cutter, scoop rounds from large potatoes. Cook the potato balls in boiling salted water for 8-10 minutes. Drain well. In a large skillet heat the butter, add the potatoes and sauté until golden brown. Stir the ball frequently to brown them evenly. Sprinkle with salt and chopped parsley. 8 servings.

New Potatoes with Peas


2 pounds small new red potatoes

boiling water

1 1/4 tsps. salt

1 pound (about 1 cup) fresh shelled peas

1/2 tsp. dried basil

1/8 tsp. black pepper

2 tablespoons butter

1/4 cup light cream

Fresh minced parsley

Steam or boil the fresh peas until just tender. Set aside. Wash and scrub the potatoes well, peeling a section of peeling around the middle of each potato. Place in pan with water and salt. Cover and boil until tender, about 25 minutes, stirring occasionally. Five minutes before potatoes are finished, add the peas and basil. When the peas are heated through, remove from heat and drain any remaining water. Add the pepper, butter and cream, heating for a few seconds. Turn into a serving dish and sprinkle with minced parsley. Serves 6

Herbed Julienne Potatoes


2 cups potatoes, cut into thin strips, 4-5 inches long

1 small onion

1 tsp. mixed dried crushed herbs (thyme, basil, oregano, or rosemary)

2 tablespoons butter or margarine

2 tablespoons flour

1 cup milk

1 tsp. salt


Parmesan Cheese, grated

Cook the cut potatoes in boiling water until tender. Drain and set aside in warm dish. Brown the onion and the herbs in the butter. Add the flour, stirring until mixed with butter, add the milk, salt and pepper. Cook in a double boiler for twenty minutes. (or over VERY low heat in a heavier saucepan, stirring often). Strain, or remove onions and pour over the cooked potatoes. Sprinkle with Parmesan Cheese and serve.

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About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at


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