German Potato Pancakes

 2 lbs Russet potatoes

3 beaten eggs

1 white onion

1 tsp sea salt

1/2 cup potato starch

canola oil

 

1.  Make sure to peel and grate the potatoes and onion and put in a strainer .  Allow them to rest about 10 minutes or use a paper towel. 

2.  Move the mixture of potatoes and onions in a bowl and add in the salt and beaten eggs.  Mix in the potato starch. 

3.  Heat a skillet with canola oil, about half cup.  Take a mixing scoop and shape a small disk, approx 3 inches in diameter, and flatten it.  Plop 3/4 of the pancakes into the oil at a time.

4.  Cook for a few minutes, until golden brown and then flip it to cook on the other side, about 3 minutes on each side.  You may need to add a little more oil in between batches.

5.  Remove the pancakes from the skillet and let them dry on a baking sheet lined with a paper towel to help drain some of the oil.  Serve warm or enjoy plain with applesauce.

Potato Dumplings

 2 eggs, beaten

3 Tbsp butter

1/3 cup heavy whipping cream

2 potatoes, cooked and mashed

3 cups flour 

Mix together.  The dough will be sticky, mix by hand.  (Add a little flour at a time).  Make into a loaf.  

Boil water in a large pot.  Cook for 35 minutes in water. Cut into slices and Serve with Goulash adn German Red Cabbage.

Recipe:  Farmers Country Kitchen

Leek Potato Pancakes

 1/2 lb russet potatoes, peeled adn qurtered (about 1 large)

2 lbs medium leeks (white portion only), thinly sliced

 4 large eggs, lightly beaten

1/2 cup dry bread crumbs

1/3 cup grated Parmesan cheese

1 tsp salt

1/4 tsp pepper

1/4 cup canola oil, divided

6 Tbsp sour cream

1.  Place potato quarters in a large saucepan and cover with water.  Bring to a boil.  Reduce heat; cover and cook for 15-20 minutes or tender, adding leeks during the last 3 minutes.  Drain.

2.  Transfer potato quarters to a large bowl; mash with eggs, bread crumbs, cheese, salt and pepper.  Cover and refrigerate for 1 hour.

3.  Heat 1 Tbsp oil in a large cast-iron or other heavy skillet ovver medium heat.  Drop batter by 1/4 cupfuls into oil.  Fry in batches until golden brown on both sides, using remaining oil as needed.  Drain on paper towels.  Serve with sour cream.

Serves 6

Potato Pierogi

 Prep Time: 2 hours   Cook Time:  10 minutes   Rest the dough:  30 minutes   Total Time:  2 hours 40 minutes   Serves: 60 pierogies

4 1/2 cups all-purpose flour

2 tsp salt

1 cups milk warm (105 degrees)

2 large eggs

3 Tbsp unsalted butter, melted

1/3 cup sour cream

2 lb russet potatoes

1/4 cup diced yellow onion

1 Tbsp unsalted butter

3 Tbsp sour cream

2 tsp salt

1/2 tsp black pepper

1 tsp garlic powder

1/2 cup shredded medium cheddar cheese

1 medium yellow onion

1/2 cup unsalted butter 

Make the mashed potato filling:

1.  Start off by making the mashed potato filling first.  In a medium sized pot, add 2 lb of peeled and cubed russet potatoes.  Add 1/4 cup diced onion.

2.  Fill the pot with enough water so that the potatoes area covered with about 1-2 inches of water on top

.3.  Bring the heat to high and let the potatoes come to a boil.  Then let them simmer for about 20 minutes or until the potatoes become fork tender.

4.  Drain the water out and add 1 Tbsp unsalted butter, 3 Tbsp sour cream, 2 tsp salt, 1/2 tsp black pepper, and 1 tsp garlic powder.

5.  Using an electric hand mixer beat the potatoes at high speed until sooth and creamy.

6.  Once the potato filling has cooled completely, mix in 1/2 cup shredded medium cheddar cheese.  Then set it aside for later.

Make the Pierogi dough:

1.  In a stand mixer, sift 4 1/2 cups all-purpose flour, with 2 tsp of salt.

2.  Pour 1 cup of warm milk into a large measuring cup along with 2 large eggs, 3 Tbsp unsalted melted butter, and 1/3 cup sour cream.

3.  Using a whisk or fork, lightly mix up the mixture just until the yolks break up.

4.  Pour it into the stand mixer.  Then begin mixing the dough using the hook attachment.  You'll want to start off on low speed, then slowly pick the speed up to high.

5.  Mix the dough for about 10 minutes until it becomes smooth and elastic.  Depending on the flour you use and the size of your eggs, you may need to add a little more flour.  Only add 1 Tbsp at a time.

6.  Once the dough is mixed, transfer it to a lightly greased (oil) bowl.  Then cover the dough with plastic wrap and let it rest for at least 30 minutes.

Roll and Cut the dough:

1.  Now place your dough onto a floured surface and divide it into 4 equal pieces.  Then round each piece of dough into a ball.

2.  Take one piece of dough and begin rolling it out to about 1/16 of an inch thick or just under 1/8 inch thick.  You want it very thin.  Make sure to cover the remaining pieces of dough with plastic wrap to keep them from drying out.

3.  Now take a 3 inch biscuit cutter or a glass cup and begin cutting out as many circles as you can.

4.  Then collect the scraps and cover them with plastic wrap.

Fill and shape the Pierogies:

1.  Place 1/2 Tbsp of the potato filling into each piece of dough.  Lightly press the potato filling to avoid uneven-ness and air pockets.

2.  To shape and seal the pierogi fold it in half and pinch the ends together.  Then go over one more time to give them a tight seal.  You can leave them as they are or you can get fancy and create a crimped edge.  

3.  Continue doing this same process with the remaining dough.

4.  Grab those extra scraps, reshape them and roll the dough out again and cut out some more dough circles.  Fill them with the potato filling and seal just the same way.  Once you're done you should get about 60 pierogies.

Make the caramelized onions and boil the pierogies:

1.  Now bring a pot of water to a boil, and in the meantime, dice up 1 medium onion.

2.  Add 1/2 cup unsalted butter to a skillet and bring it to medium heat.  Add in the diced onion and stir until the onion is caramelized and translucent.

3.  Salt the boiling water an carefully add the pierogies one at a time.  Once they float to the top boil for another 3-5 minutes.  Use a slotted spoon to transfer the cooked pierogies into a bowl or plat and top with the buttery caramelize onion. Serve with a dollop of sour cream.

Notes:

* Once you've made this pierogi recipe, place any leftovers in an airtight container in the refrigerator for up to 3 days.  They can also be frozen in a Ziplock freezer bag for a couple of months.  Allow them to thaw before reheating.

* Frozen (uncooked) pierogies can be boiled right away.  If they have already been cooked, you can pan fry them or reheat them in the microwave.

Recipe:  Simple Home Cooked

Pierogi (potato dumpling)

 

12 serving

Ingredients for Potato Filing:

• 2 lbs russet potatoes (5 medium), peeled
• 1/2 tsp salt
• 2 Tbsp butter melted
• 2 oz cream cheese softened
• 3/4 cup mozzarella cheese shredded

For the Pierogi Dough:

• 1 cup warm water
• 1/4 cup whole milk
• 2 Tbsp sour cream
• 1 large egg
• 1 tsp salt (plus more for cooking)
• 4 cups all-purpose flour measured correctly*

For the Toppings (For 1/3 batch):

• 4 oz bacon chopped
• 2 Tbsp butter
• Sour Cream to serve

How to Make Potato Cheese Filling:

1. Place potatoes in a pot, add enough water to cover potatoes then bring to a boil over medium/high and continue cooking 25 minutes or until easily pierced with a fork. Drain and cool 5 minutes then mash potatoes.

2. Mash in 1/2 tsp salt, 2 Tbsp melted butter and 2 oz cream cheese. Mash in 3/4 cup shredded mozzarella cheese. Partially cover and set aside while rolling out the dough. 

To Make Pierogi Dough:

1. In the bowl of a stand mixer (or large mixing bowl if mixing by hand), whisk together 1 cup warm water, 1/4 cup milk, 2 Tbsp sour cream, 1 egg and 1 tsp salt until blended.

2. Using dough hook attachment, add 2 cups flour and mix on speed 2 until incorporated. Add remaining flour 1/2 cup at a time, letting it incorporate before adding more. Add the last bit of flour 1 Tbsp at a time just until dough no longer sticks to sides of the bowl. Knead on speed 2 or by hand for 10 minutes.

How to Mold Pierogi:

1. Divide dough into 2 pieces. Cover the second piece with the mixing bowl and thinly roll the first piece out onto a floured surface to just under 1/8” thickness.

2. Use a 3” diameter round cookie cutter to cut circles from the dough, keeping them as close as possible (collect scraps and place under the bowl to re-use). Add 1/2 Tbsp of potatoes over each round.

3. To form pierogi, pull the 2 edges together and pinch tightly to seal. To ensure a tight seal, crimp the edges a second time with a pinch and twist motion. Cook or freeze pierogi for a future dinner (see freezing instructions in post).

How to Make Bacon Topping:

1. Make the topping before boiling pierogi so it’s ready to drizzle over pierogi to prevent sticking. In a medium skillet, saute 4 oz chopped bacon. Once crisp, melt in 2 Tbsp butter and remove from heat.  
   

How to Cook Pierogi:

1. Bring a pot of water to a rolling boil and add 1 Tbsp salt. Add fresh or frozen pierogi. Once they are floating and water is back to a boil, cook additional 3-5 minutes or until dough is very tender. Remove to a bowl with a slotted spoon drizzling buttery bacon between layers. 
   

Recipe Notes

This recipe makes 55-60 pierogi, based on how thinly you roll.

 

Recipe: Natasha's Kitchen

Polish Potato Salad

5-6 Medium size red potatoes

1 medium white onion, finely grated

2/3 cup cold water

1/2 cup white vinegar

1/2 tsp salt

1 tsp sugar

1 cup mayo

 

Cook potatoes in skins and fork tender, peel and slice. Place sliced potatoes in a large bowl.

  In another large bowl combine the onion, water, vinegar, salt and sugar. Mix well and pour over top of the potatoes.Slough it around, don't stir.  To combine better pour back and forth from bowl to bowl. Let sit.

In another bowl add mayo and stir so its smooth. Add potatoes to the mayo bowl. Pass it back and forth from the bowls to mix. Put in the refrigerator for 2 hours. Serve

Recipe:  Martha Stewart

Potato Salad

 Russet medium potatoes, peeled and cubed

4 eggs, hard boiled

1 bunch green onions, chopped

2 stalks celery, chopped

1/4 cup fresh dill

pickle juice

2 sweet pickle, chopped

mayo

sour cream

salt and pepper 

In a large salted pot of cold water add potato cubes and eggs.Boil the water and simmer for 10 minutes. Set aside to cool.   Mix ingredients in a large bowl, celery, green onion, fresh dill, pickle juice, sweet pickle, mayo ,sour cream , mustard, salt and pepper. Add the potatoes and eggs. Mash a little bit of the potatoes and keep some in cubes. Top with paprika. Put in refrigerator for 2 hours. 

Recipe:  Nicole's Allrecipe

Deli Potato Salad

 3 lbs russet potatoes, peeled and cut in cubes

2 eggs, hard boiled

2 celery stalks, small chopped

1/2 yellow onion, small chopped

1 1/2 cups mayo

1/4 cu sugar

1 1/2 tsp salt

2 tsp white vinegar

2 Tbsp sweet pickle relish

2 tsp yellow mustard

2 Tbsp instant mashed potato flakes

green onions

paprika

In a large salted pot of boiling water cook potatoes and eggs together.  Simmer for 10 minutes after water boiled.  Cool potatoes and eggs.  In a large bowl add mayo, eggs, sugar, salt, white vinegar, sweet pickle relish, yellow mustard, yellow onion and celery. Add the potatoes and fold them in.  Add potato flakes and top with green onions and paprika.  Refrigerate for 4-6 hours.  Serve.

Southern Potato Salad

 6-8 cooked potatoes

4 hard boiled eggs

pickle juice or sweet pickle relish

1/4 cup mustard

1/2 cup mayo

1 Tbsp onion powder

1/2 tsp black pepper

1 tsp salt

1 Tbsp sugar

In a large salted pot of boiling water cook the potatoes (with skins and whole) and eggs together.  Simmer for 20 minutes.  In a large bowl, put in peeled and cut potatoes, smashed hard boiled eggs, pickle juice, mustard, mayo, onion powder, black pepper, salt and sugar.  Mix until well blended.  Serve.

Recipe:  Hillbilly Kitchen

Garlic and Mozzarella Baked Potatoes

 6-8 small/med potatoes, prick with fork

olive oil, (brush on bottom of 8x8 inch pan)

1/2 cup mozzarella cheese, shredded

1 Tbsp butter

1 tsp garlic, minced

1 tbsp mayo 

1/2 tsp salt

1/2 tsp pepper

1/2 tsp dried parsley

1/2 tsp dried oregano

After brushing olive oil in a 8x8 baking dish bake the potatoes at 400 degrees for 50 minutes.  Make cuts on top crosswise in potatoes but not all the way through. Put back in pan.

Mix together in a small bowl, cheese, butter, garlic and mayo.  Mix well.  Add salt, pepper, parsley and oregano.  Mix.  Spoon mixture on top and into the potatoes.  Bake at 400 degrees for 10 more minutes.  Serve.

Crusty Herb Potato Wedges

 2 Russet potatoes, each cut into 6 equal wedges

olive oil

1 Tbsp Herbves de Provence (Italian spices)

1 pinch paprika, or to taste

salt and pepper

1.  Preheat oven to 425 degrees.  Line a baking sheet with a silicone baking mat. (will not stick if using the silicone baking mat) 

2.  Toss potato wedges, olive oil, and spices together in a bowl until potatoes are evenly coated.  Place wedges on their sides onto the prepared baking sheet.

3.  Bake in the preheated oven for 15 minutes.  Flip potatoes onto their other sides; return to oven and cook until crusty ad golden brown, about 20 minutes more.

Serves 2

Fried German Potatoes

 6-8 medium potatoes, peeled and cut the same size

In a bowl of water cover cut potato cubes to wash off some of the starches.  This will help the potatoes get crispy.

Heat butter in a skillet to medium/high heat.  Put in potatoes and cover with a lid.  Fry potatoes for 5 minutes.  Do not stir.  After 5 minutes, stir them and continue to fry them for 20-30 minutes with the lid on.  Stirring occasionally.

In the meantime, chop a small onion and add it on top of the frying potatoes. Don't stir them yet. Cover with a lid for 5 minutes.  Now mix the onions with the potatoes.  Season with salt, pepper and paprika to taste and fry for 5 more minutes without the lid on.  Stir all together and Serve.

Fried Potatoes

 5 sliced potatoes

Put oil in a skillet and heat up.  May want to sprinkle a little flour on the sliced potatoes before frying, but optional. When oil is ready,medium/high heat, add sliced potatoes and sprinkle with salt.  Mix around with a wooden spoon  until potatoes are golden brown.  Transfer to a paper towel lined plate. Serve.

* Can add chopped onions to saute with the potatoes.

Recipe:  Collared Valley Cooks

Perfect Baked Potato

 4-6 Russet Potatoes

1/2 cup water

2 Tbsp salt

4 oz goat cheeese

2 Tbsp olive oil

2 Tbsp parsley

1 Tbsp shallots or green onions

1/2 tsp lemon zest

salt and pepper

 

1.  Poke 6 holes with a fork into each potato.  Make a brine to dip the potatoes into by mixing in a bowl 1/2 cup water and 2 Tbsp salt. Dip potatoes into brine for a few seconds and place on a baking sheet with a rack.  Bake in a 450 degree oven for 45 minutes to 1 hour.  

2.  Take out potatoes from oven. Brush on vegetable oil (not butter).  Return to the oven for 10 minutes.

3.  Meanwhile, make a topping for the potatoes by adding to a bowl, goat, olive oil, parsley, shallots, lemon zest, salt and pepper.  Mix together.  

4.  Remove the potatoes after 10 minutes and immediately cut open potatoes.  Serve with a pat of butter and the topping ( if desired).

Recipe: from American Test Kitchen

Southern Potato Salad

 3 lbs potatoes, peeled and cut into bite size pieces

1/2 red onion, small diced

2 celery ribs, small diced

1/2 cup bread and butter pickles, diced

6 hard boiled eggs, diced

2/3 cup mayo

2 Tbsp yellow mustard

2 tsp sugar

1/2 tsp paprika

salt and pepper

chives or green onions, for garnish

In a large pot with a rolling boil potatoes in a salted pot for 6 minutes.  Drain potatoes or even put in an ice bath to stop the cooking.  In a bowl add all the ingredients and mix well.  Serve cold.

German Potato Salad

 3 lbs yukon potatoes, cut into slices, leave skin on or use small potatoes

1 yellow onion, medium diced

4-6 strips of bacon, cut in small pieces

3/4 cup beef stock

1/3 cup white wine vinegar

salt and pepper

2 Tbsp chopped parsley

1.  In a pot of boiling water with salt add potatoes and cook for 4 minutes. Drain.

2.  Cook bacon until crispy.

3.  In a skillet with remaining bacon grease add onions.  Add potatoes to slightly brown. 

4.  Add beef stock, white wine vinegar, salt, pepper, parsley and cooked bacon.  

5.  Serve hot or cold.

Potato Salad with Bacon

 1 1/2 bags (24 oz)  small potatoes, boil until tender

1/4 - 1/2 cup mayo

1/4 - 1/2 cup sour cream

salt 

pepper

1/2 tsp dill

1/2 tsp garlic powder

1/2 tsp onion powder 

4 stripes cooked crispy bacon, break into small pieces

Cook potatoes and bacon, Set aside.  In a small bowl make the sauce adding mayo, sour cream, salt, pepper, dill, onion powder and garlic powder. Pour sauce on top of the potaoes and bacon.  Fold in gently to mix. Serve.  

Recipe:  Home with Cristy

Fried Potatoes

 2-3 potatoes

3 Tbsp butter

salt

pepper

garlic salt

rosemary, (optionsl)

garlic, (optional)

In a skillet with butter cook potatoes with lid on for 10 minutes.  Then take off lid and cook, until tender, for another 10 minutes until lightly browned.

* Can season with rosemary and garlic for a different flavor

Recipe:  Mama Sue

Crockpot Roast with Baked Potatoes and Corn on the Cob

 Roast

4 large potatoes

6 small corn on the cob

 

Put the roast in a crock pot with some water, salt/pepper and a liner.  Pot a foil on top to separate it.

Wrap 4 potatoes in foil.  Prick with fork, olive oil and salt.  Wrap individually in foil.

Wrap small corn on the cob wrapped individually in foil.  Put in top of foiled potatoes.  Add lid.  Cook on low for 6-8 hours.

*can add foil or not

 

Fried Potatoes

 4-6 small potatoes, chopped small

1/2 onion, chopped

salt and pepper

Combine potatoes and onions with salt and pepper.   Heat up Cast Iron Skillet with oil to cover the bottom and some bacon grease. Fry until golden brown carefully flipping potatoes.  When finished remove to a paper towel lined plate to soak up any grease.  Serve

 

Recipe: Mama Sue