Boiling Potatoes/Mashed Potatoes

How to Boil Potatoes

Potatoes (washed or peeled)

Milk (optional)

Butter or Margarine (optional)

Healthy Cooking Oil (optional)

Slice or cut potatoes so they will cook faster.  Put the potatoes in a large pot so the pot is about 3/4 full.  Add water until the water level is about 1/4 inch above the potatoes.  Place the pot on one of the burners on the stove and turn the burner onto high heat until water comes to a boil.  Then reduce heat to medium to medium high (make sure the water is still boiling) to help reduce the chances of the water boiling over.  Boil potatoes until fork can easily be inserted into the potato pieces--about 10-30 min.  This means the potatoes are cooked through.  Then drain the water by dumping the potatoes and water into a large strainer.

Mashing Potatoes

Return potatoes back into the pot.  Using a potato masher or electric mixer, mash the potatoes.  You may add a few splashes of milk and/or butter or margarine (about 1/4c.) to make the mashed potatoes creamy.  If you're going dairy free, 2-3 T. cooking oil may be used instead of milk and butter.  

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Green Bean Casserole (2 versions)

From:  French's French Fried Onions (Version 1)

3/4c. milk

1/8t. pepper

10&3/4 oz. can Campbell's cream of mushroom soup

2 (9 oz.) pkgs. frozen green beans, thawed   OR   2 (14.5 oz.) cans green beans, drained

1&1/3c. French's french fried onions

In 1&1/2 qt. casserole dish, mix all ingredients except 2/3c. french fried onions.  Bake at 350℉ for 30 min. or until hot all the way through; stir.  Top with 2/3c. french fried onions.  Bake another 5 min. or until onions are golden.  Serves 6.

Version 2:

2 bags frozen green beans (comparable with above recipe)

2 cans cream of celery soup (may use cream of mushroom soup)

1 bag plain croutons

1/2c. diced onions

Parboil beans for 3 min. in a saucepan on stove top-medium heat; drain.  Grease casserole dish with margarine.  Spread beans in dish, stir in onions, and pour 1 can of undiluted soup and 1 can of diluted (with water) soup over them.  Stir.  Spread croutons on top.  Bake at 350℉ for 20 min. or microwave at medium heat for 10 min.

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Touchdown Casserole

1 lb. hamburger
1 lb. hot dogs, sliced (optional)
16 oz. can pork and beans
8 oz. can tomato sauce
8 servings mashed potatoes
3/4c. shredded cheese

Brown hamburger in a large skillet on medium to high heat, stirring to crumble.  Pour off excess fat.  Stir in hot dogs,  beans, and tomato sauce.  Bring to a boil.  Place into a 9x13-inch pan.  Spread potatoes over the meat mixture.  Sprinkle cheese on top.  Bake at 400℉ for 25-30 min. or until light golden brown.  Makes 8 servings.

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Spaghetti Casserole

8 oz. long spaghetti noodles, broken up and cooked in water
1 lb. hamburger
1c. diced onion
1 green pepper, chopped (optional)
2t. salt
1t. sugar
1 qt. tomatoes
1 lg. can tomato sauce
1 qt. tomato juice
1 can mushrooms (optional)
4&1/2T. grated cheese

In a large frying pan, brown hamburger, onion, and green pepper together on medium heat.  Drain the fat.  Add the salt and sugar.  Stir in the tomato ingredients and mushrooms.  Add the spaghetti noodles and mix all together.  Bring to a boil on medium to high heat.  Then reduce heat to low or medium-low and simmer for 1 hour stirring occasionally.  Cover top with grated cheese.

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Potato Casserole

1 bag (1 lb.)  hash brown potatoes  OR  parboil 6-8 potatoes, chopped
1 can cream of chicken soup
2c. sour cream or 1pkg. dry mix sour cream
1/2c. grated cheese
1/2c. chopped onion
1/4 lb. butter
2c. crushed corn flakes

Mix together the cream of chicken soup, sour cream, cheese, and onion.  Stir in the hash brown potatoes.  Spread this mixture into a buttered casserole dish.  In saucepan, melt butter using low heat.  Remove from heat and then stir in the corn flake crumbs.  Sprinkle this mixture over the top of the potato and sour cream mixture.  Cover with foil and bake at 350℉ for 30-45 min. or until heated through.

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