Parslied Potatoes

This is one of those things I throw together as an easy side.

AMY'S PARSLIED POTATOES
5-6 baking potatoes  (any type will work- I've used red and yellow, as well)
1/2 stick margarine or butter
3+ TBSP of parsley

Dice potatoes into bite-sized cubes.  Boil until fork-tender, drain, and return to pot.  Add in butter and parsley, mix well.  Measurements above are estimates-- may need more butter and/or parsley to taste.

We like these as a side dish, especially with pork chops.

Souptacular Crockpotalooza: Potato Soup

Potato soup is one of my favorites- I like to make a big pot and eat it for lunch all week. This is my very own recipe, put together after much trial and error. I've also published it on RecipeZaar, so it's possible that you may have seen it there.

Amy's Potato Soup:

Ingredients:
5-6 large potatoes, cubed
1 large onion, diced
2 tablespoons margarine
3 chicken bouillon cubes (I use bouillon paste when possible, about 2-3 TBSP)
3 tablespoons parsley
2 tablespoons cilantro
3 cups water

Place all of the above ingredients into the crockpot, cook on low all day.

About an hour before serving time, add in either:

1 (12 ounce) can evaporated milk
1/4 cup flour

OR, as I more often do, add in about a cup of whatever kind of milk you have on hand and a sprinkle of instant potato flakes.

Garnish with:
shredded cheese or French-fried onions or croutons

Enjoy!

My Red Smashed Potatoes

This is how I make 'em.... and all measurements are approximate, because I never really measure anything. ;)

AMY'S RED SMASHED POTATOES
1/2 bag red potatoes
1/2 stick of butter
1 onion, chopped
a generous splash of milk (maybe half a cup)
1 large handful of shredded cheddar cheese (maybe a cup or so)
2-3 TBSP dried parsley (or sometimes I use green onions if I have them)

Wash potatoes and cut into halves or quarters (don't peel). Place potatoes and onions in a large pot with water to cover. Boil under potatoes are fork-tender and drain well. Add in milk and butter, stir. With large spoon or potato masher, mash about half of the potatoes, leaving the rest in large chunks. Stir in cheese and parsley, serve and enjoy!

Secret Ingredient Tuesday- potatoes

I found a fun food meme-- Secret Ingredient Tuesday-- but it looks like it hasn't been updates in a while, so I don't know if it's still going or not. The mission each week is to post five recipes with the secret ingredient. I'll go ahead and play along with the last posted secret ingredient, which is POTATOES.... one of my favorite foods!

Some of my favorite potato dishes:

~My own recipe for Potato Soup, posted on RecipeZaar

~From my menu this week- a family favorite, Jolean's Smoked Sausage & Cheesy Potatoes Casserole

~The recipe I always use for homemade baked fries: Cajun Roast Potatoes

~An easy side dish: Parslied Potatoes: Cube desired amount of potatoes and boil on stovetop until tender. Drain and immediately stir in one-half to a full stick of butter. Sprinkle generously with dried parsley. Stir and serve hot.

Another favorite potato dish is Ranch Potatoes- I've made this one so often that I know the recipe by heart. :)

RANCH POTATOES

4-6 baking potatoes, sliced

1 large onion, diced

2 cups shredded cheddar cheese

1 small bottle ranch salad dressing

Place potatoes and onion slices in a large pot, cover with water, and boil until tender. Drain water. In a round glass casserole dish layer about half of the potatoes/onions, cover with a thin layer of ranch dressing, then a layer of cheese. Repeat layers, ending with cheese. Bake at 350 for 20-25 minutes. Sometimes I also garnish the top with dried chives.