I thought it was a fluke, a lucky find. Imagine 5-pounds of potatoes for just $.99. The regular price for 5-pounds is about $3.99 at my supermarket. I grabbed two bags so fast it made my head spin. Now, months later I can relax because that’s the regular price for potatoes at my local dollar store. Such a great buy and one that’s sent me in search of knock-your-socks-off potato recipes. Check these out, and just see if your family doesn’t rave the way mine does!
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Baked Potato Soup
Serves: 10
Ingredients
- Baked Potato Soup
- 4 large potatoes (or 8 small)
- ⅔ cup butter (not margarine)
- ⅔ cup flour
- 1½ quarts (6 cups) milk
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 4 green onions (scallions), chopped
- 1 cup sour cream
- 1½ cups crumbled bacon, cooked crisp
- 6 ounces cheddar cheese, grated
Instructions
- Bake the potatoes in a 400F oven (do not microwave as that alters the taste) until fork tender (about 45 minutes to an hour depending on their size).
- Meanwhile, heat a large stockpot or sauce pan over low heat.
- Melt the butter.
- Stir in the flour and allow to cook for 2 to 3 minutes, stirring constantly.
- Pour in milk, salt and pepper.
- Whisk, stirring constantly until thickened slightly.
- Cut baked and cooled potatoes in half, scoop out all of the potato pulp and set aside. If desired, chop half of the peels to add to the soup later and discard the remainder (there is a lot of potassium and nutrition in those baked peels).
- When the milk mixture is very hot, whisk in potato pulp a little at a time.
- Add chopped green onion, sour cream and peels, as desired. Whisk well.
- Add cheddar cheese a little at a time and stir until it is all melted.
- Add the crumbled bacon and serve. Garnish with a dollop of sour cream, if desired.
Notes
You can make this early in the day then place in a slow cooker set to “warm” until ready to serve.
Potato Waffles
If you’re like me and love potato pancakes or “latkes,” you are going to flip for these potato waffles because you get to skip all of greasy clean-up and calories from pan-frying. You will need a waffle iron for this recipe, which uses up your leftover mashed potatoes. I usually serve them with fish or chicken and sauteed apples. They also make for a great main course on a busy weeknight, served with sour cream and applesauce.
Ingredients
- 2 tablespoons butter
- 1 onion, chopped
- 1 tablespoon minced garlic
- 2 cups mashed potatoes
- ¼ cup all-purpose flour
- 2 eggs, slightly beaten
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Melt butter in a small skillet over medium heat.
- Cook and stir onion and garlic in the melted butter until onion is tender, 5 to 7 minutes.
- Preheat and prepare a waffle iron according to manufacturer’s instructions. (I always spray a little cooking spray on mine, even though it’s supposed to be “non-stick.”)
- Combine onion mixture, mashed potatoes, flour, eggs, salt, and black pepper in a large bowl until well blended.
- Scoop ¼ to ½ cup batter (depending on size of waffle iron) into the center of waffle iron and close lid.
- Cook until golden brown, 3 to 5 minutes.
Potato Kugel
Serves: 8-12
Ingredients
- 8 potatoes
- 1 large onion
- 6 eggs
- ½ cup vegetable oil
- 2½ teaspoons salt
- 1 teaspoon ground black pepper
Instructions
- Preheat oven to 350F.
- Peel the potatoes and onion.
- Grate both, either by hand on a grater, or (easier) in a food processor.
- Place on a clean kitchen towel and then wring out as much water as possible. Or, place in a salad spinner to remove the water.
- In a large bowl, whisk eggs, vegetable oil, salt and pepper.
- Stir potatoes and onion into egg mixture; pour mixture into a large greased baking dish.
- Bake until potatoes are tender, about 40 minutes.
- Serve as a side dish.
Question: What’s your best food find at your dollar store? Share your find here.
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Mary Hunt, award winning and bestselling author, syndicated columnist and sought-after motivational speaker, has created a global platform that is making strides to help men and women battle the epidemic impact of consumer debt.
