Potato Latkes with Chunky Applesauce

4 Potatoes – medium, peeled
1 Onion – medium
¼ cup All purpose flour
1 tsp Baking powder
2 tbsps Parsley – finely chopped
to taste Salt & Pepper


Grate potato and onion using the large holes on the grater. I read somewhere that the acid in onions stops discoloration of potatoes. Alternately you can use the food processor to shred the veggies — this will be helpful when working with a larger batch.

Place the grated veggies in a colander that is in turn placed on a plate or bowl to catch the excess liquid.

Use your hands to squeeze as much as liquid as you can from the grated potato & onions. Collect the drained liquid and let it stand for a few minutes so that the potato starch settles in the bottom.

Add the squeezed out potato & onions to a mixing bowl. Add the other ingredients and the potato starch. Mix well.

Heat 2tbsp oil in a nonstick pan; scoop ¼cup of potato mixture into the skillet and spread it a little bit. Cook on medium flame until the bottom is golden. Press with spatula lightly to crisp up the edges.

Flip gently and continue cooking until golden and crispy on the second side.

Remove the pancakes onto an inverted wire rack that is placed on a paper lined plate. Serve immediately.

For the applesauce:

2 Apples – medium, peeled and chopped (Use crisp sweet-tart apples like Fuji, Braeburn, Jonagold)
¼ tsp Ground Cinnamon
pinch Ground cloves
1 tbsp Sugar
½ tsp Lemon juice

Heat 2tsp oil in a saute pan on medium-high flame; add apples and cook for 2 minutes. Then add the ground cinnamon and cloves, mix well. Cover, lower the heat to medium-low and cook for 15~20 minutes.

Add 1~2tbsp water and break the apples lightly. Uncover and cook for 10 more minutes or until the applesauce thickens.

Stir in sugar and cook for 2 more minutes or until the sugar has dissolved.

Finally add the lemon juice and turn off the heat. Cool completely and store in the fridge for later use.


Original recipe found at http://www.cookshideout.com/potato-latkes-eggless-vegan-recipe-with-chunky-applesauce

Holiday Mashed Potato Recipe

5lb gold potatoes (can use white or russet if necessary)
1c heavy cream, light cream or half-n-half
1pkg 8 oz cream cheese
1 stick of butter, plus 2 tablespoons, divided
1/2t garlic salt or powder
1t onion salt
paprika

Allow dairy products to get to room temperature.

Preheat oven to 350.

Peel and cut potatoes in 1-1.5" chunks.

Boil until soft.

Drain water and return to pot.

Add cream, cream cheese, 1 stick butter, garlic salt (or powder), and onion salt.

Smash potatoes by hand until all ingredients are blended and potatoes are mashed but still a little chunky - do not over mix or whip.

Spoon into glass/ceramic casserole.

You can make this a day ahead and cover/refrigerate; if you do this, stop here and take out 30-60 minutes before baking so it's close to room temperature.

Make dollops of butter by cutting about 2 tablespoons of  butter into 24 pieces and sprinkle over the top of the mashed potatoes.

Sprinkle paprika on top of potatoes.

Bake uncovered 30 minutes.

Funeral Potatoes

1 pkg frozen hash browns
1/2 cup milk
3 t. butter
1 t. salt
1/4 cup sour cream
1/2 stick softened cream cheese (4oz.)
1 small onion (chopped)
1 cup shredded cheddar cheese

Preheat oven to 325F degrees.

Microwave frozen hash browns until done (about 20 minutes).

Fry chopped onion in butter.

Combine salt, sour cream, and cream cheese.  Gradually mix in milk together with hash browns and onions.  Pour into a casserole dish and top with cheddar cheese.

Bake for 35-40 minutes.

Adapted from a recipe found at http://www.cooks.com/recipe/pw00i75v/cream-cheesy-potato-mash.html

Roasted Onions, Potatoes and Spinach

2 large onions, halved and peeled
1 1/2lbs red potatoes, scrubbed
2 cloves garlic, peeled and partially crushed
3Tbs olive oil
1Tbs balsamic vinegar
1 bay leaf
1tsp chopped fresh rosemary
2Tbs low-sodium vegetable broth or water
4C spinach (5 oz) rinsed and chopped

Preheat oven to 400.

Lightly oil large roasting pan.

Trim off ends of onions, cut into wedges, slicing end to end.

Place in large bowl and separate somewhat leaving a couple of onion layers attached with each wedge.

Cut potatoes into large wedges; add to onion in a bowl.

Add garlic, oil, vinegar, bay leaf, rosemary and salt and pepper; toss to coat.

Transfer vegetables to prepared pan and spread in single layer.

Sprinkle with vegetable broth.

Roast vegetables 30 minutes stirring once or twice and adding water if necessary.

Add spinach and mix roast 10 minutes.

Vegetables will be tender and golden when done.

Serve warm.

from Vegetarian Times

Indonesion Spicy Potato Sticks

1 medium shallot, minced
2tsp minced garlic
2tsp minced fresh gingerroot
1 seeded and minced hot green chili
2tsp canola or vegetable oil
2Tbs kecap manis (thick Indonesian soy sauce) or dark or regular soy sauce
1/4C coconut milk
1 lb red potatoes, cut into 3-1/4 inch matchsticks.
1/4C chopped scallions

Preheat oven to 400.

Oil a large baking sheet or line it with parchment paper.

In a blender or a food processor, pruee shallot, garlic, gingerroot, and chili into a thick paste.

In large Wok or skillet, heat oil over medium high heat.

Stir-fry the paste until fragrant, about 30 seconds.

Add kecap manis or soy sauce and coconut milk, cook for 1 minute.

Add potato sticks and toss with 2 spoons to coat potatoes thoroughly.

Spread potatoes in one layer on the baking sheet.

Bake until potatoes are tender, about 30-35 minutes.

Preheat broiler. Broil potatoes until crisp and lightly charred, about 2 minutes.

Transfer potatoes to a bowl and sprinkle with chopped scallions. 

Serve immediately.

Mini Blue Potatoes

60 Small new or salad potatoes
Olive oil
Kosher salt
12 oz. Sour cream
4 oz. Crumbled blue cheese
1/2 bunch fresh chives

Wash and dry the potatoes.

Coat with olive oil and dip lightly into the salt.

Microwave, about 10 at a time, on high for 6 minutes (5 minutes for very small potatoes) or until tender.

Mix sour cream and blue cheese together in a small bowl.

Cut a cross in the top of each potato; press gently toward center to open the potato.

Top with a generous spoonful of sour cream mixture, and sprinkle chives.

May be served hot or at room temperature.

Note:  The source recipe called for baking the potatoes on a baking sheet in a conventional oven for 40-50 minutes at 350.

Steamed White or Red Potatoes

white or red thin-skinned potatoes

Scrub potatoes and remove blemishes.

Cut into chunks and steam for 15-20 minutes, or until you can pierce with a fork.

Fried Potatoes

Russet potatoes
Sweet potatoes, if desired
oil
butter

Note: If using sweet potatoes, ratio should be no more than 1/3 of total potatoes.

Scrub potatoes, remove blemishes, and shred.  (Peel sweet potatoes, if using.)

Heat oil in non-stick pan or electric skillet.

Add potatoes and dot with butter.

Cover and cook until bottom is brown and potatoes are soft, approximately 10 minutes.

Flip potatoes and cook uncovered until bottom is brown, approximately 10 more minutes.

Baked Russet or Sweet Potatoes

Scrub potatoes and remove blemishes.

For Russet potatoes, spray with vegetable oil and wrap in aluminum foil, if desired for a softer skin.

Bake at 425 for about hour, until soft.

Tater Tot Casserole

2 1/2c sliced celery
vegetarian chicken or vegetable broth
1T butter
2T cornstarch, thinned slightly with water
1t dillweed
1/8t salt
dash pepper
1c soy milk
tater tots
broccoli

Place celery in saucepan and add broth to cover.

Bring to a boil over high heat and cook until celery is soft.

Add butter, cornstarch, seasonings, and soy milk.

Set aside and let thicken.

Spray deep casserole dish with vegetable spray and line with tater tots.

Steam broccoli until slightly tender, approximately 10 minutes.

Fill tater tot-lined casserole with broccoli. Pour celery soup on top.

Bake at 350 for 30-40 minutes until tater tots are a nice golden brown.

Note:  For a quick, non-vegan version, substitute canned condensed cream of celery soup.

celery soup adapted from Better Homes and Gardens New Cookbook

Sweet Potato Gnocchi

3 medium baking potatoes, peeled and diced
1 small sweet potato, baked
1 1/2c flour
Egg Not to equal one egg, prepared
1 1/2t salt
olive oil
pepper

Preheat oven to 250 (yes, very low) degrees.

Boil baking potatoes until tender. Drain.

Mash white and sweet potatoes, eliminating clumps and making as smooth as possible.

Add remaining ingredients except oil and pepper and mix thoroughly until well combined and smooth.

Place dough on a floured surface, kneading lightly and add flour as necessary so that dough is not sticky.

Divide into 4 balls.

Roll each ball into a rope about 1 inch thick.

Cut ropes into 1 inch pieces.

To cook, place about 2 dozen pieces at a time into a large pot of slightly boiling water.

When dumplings rise to the surface, lift them out with a slotted spoon.

Place finished dumplings on a greased pan and set in the oven to dry, about 5 minutes.

Serve with oil and pepper.

adapted from a recipe by Marla Bazar Sochet in Parents magazine

Shepherd's Pie

white, red, or yukon gold potatoes, washed and cubed (I prefer to leave the skins on)
olive oil
soy milk (use gluten free soy milk, if necessary)
salt
onion, chopped into large pieces
mushroom, sliced or quartered
carrots, sliced
1 can cut green beans, drained
1 can corn, drained
spaghetti sauce
paprika

Topping:
Boil potatoes until tender.
Drain and mash with olive oil, soy milk and salt to taste.

Filling:
While potatoes are cooking, saute onions, mushrooms, and carrot in a little olive oil until soft and brown.
Add beans and corn.
Add spaghetti sauce to moisten.

Assembly:
Spray casserole dish.
Add filling.
Top with potatoes and spread evenly.
Garnish with paprika.

Bake at 350 for 30-50min, until the filling is bubbling up on the sides of the topping and the potatoes are just beginning to turn brown.


Variations

In addition to the above, you can add whatever vegetables you have on hand. I often add zucchini or yellow squash and sometimes broccoli or broccoli stalks (peeled and sliced). If you want more protein, you could add a can of legumes such as navy, black, or kidney beans, or even some cubed firm tofu.

To make it really easy on yourself, substitute instant mashed potatoes.

Roasted Garlic Potatoes

Russet potatoes
garlic cloves, approximately 2 cloves per large potato
olive oil
salt
pepper

Scrub potatoes and remove blemishes.

Cut into chunks.

Peel garlic cloves.

Place potato chunks and garlic in casserole dish and drizzle with olive oil.

Sprinkle with salt and paper and cover with aluminum foil.

Bake at 425 until potatoes are soft and can be pierced with a fork.

Remove foil and broil for approximately 10 minutes until potatoes and garlic are nice and brown. Stir and broil for a few minutes so that there is more browning.

Potato Poppers

3 large russet potatoes, peeled and cut into chunks 
about 1/2c soy milk
1 med onion, finely chopped
vegetable oil
2c cooked brown rice
2c bread crumbs
1/4c ketchup
1t salt

Boil potatoes in water until tender, but not mushy.

Meanwhile, fry onions in a small amount of oil until tender.

When potatoes are done, drain and mash, adding soymilk as necessary to achieve a "mashed potatoes" consistency.

Add onions and remaining ingredients, mix until well combined.

Form into balls about 1 1/2 inch in diameter.

Place balls on a slightly oiled, dark pan so that they are not touching, and cook at 350 degrees for 15 minutes.

Turn and cook an additional 10-15 minutes until crisp and golden.

Serve hot with ketchup, barbecue sauce, or sweet and sour sauce.

Makes about 40 balls.

adapted from The Almost No Fat Cookbook by Bryanna Clark Morgan

Potato Corn Chowder

2t butter
1/4c sliced green onions
2 1/2 cups soymilk (gluten free, if applicable)
2 medium-small red potatoes, peeled, cubed
1 medium parsnip, peeled, cubed
1/2t salt
1/8t pepper
3/4c frozen corn kernels
1/2t sesame oil

Melt butter in heavy medium saucepan over medium-low heat.

Add green onions and cook 3 to 4 minutes or until softened.

Add soymilk, potatoes, parsnip, slt and pepper. Bring just to a boil.

Reduce heat to low and simmer 15 to 20 minutes or until potatoes and parsnip are tender. Remove from heat.

Blend slightly with a stick blender or carefully remove about 1 1/2 c of the mixture and blend in a conventional blender and return to pan.

Add corn and allow to cook an additional 5 minutes.

Stir in sesame oil.

Garnish with additional green onions, if desired.

adapted from a recipe by Mary Evans, Cooking Pleasures

Potato Boats

2 large Idaho or russet potatoes
1 lb butternut squash, appox. 1/2-3/4 cup, or 50:50 ratio with potatoes
1/4 c butter, melted
1/4 tsp cumin
1 tsp salt
paprika

Bake potatoes in preheated 425-degree oven until soft, about 60 minutes. While potatoes are baking, cut skin from squash. Cut squash into small cubes and place in vegetable steamer, covered, over boiling water for 15 minutes or until very soft.

Cool potatoes slightly. Cut them in half while still warm and gently scrape pulp from skin, taking care not to tear skin.

Combine squash, potato pulp, butter, cumin, and sea salt with potato masher or in food processor until you have a creamy orange puree.

Heap potato-squash mixture into empty potato shells. Sprinkle with paprika.

Place under broiler for 10 minutes or until lightly browned.

Serves 2-4 depending on size of potatoes.

adapted from Fit For Life by Harvey and Marilyn Diamond

Hot German Potato Salad

When I was in junior high or high school, my family was invited over to the home of a German lady in our church choir (which my mom and I belonged to). That night she served Hot German Potato Salad, and my love affair began. Years later, when I was in a German class at BYU, we had a potluck and one of the students brought the salad. I begged her for the recipe and she gladly obliged. Unfortunately, one of the key ingredients for the traditional version of the salad is bacon. The first time I tried to make a veggie substitute, I used vegetarian bacon. The problem with this, though, was that it didn't produce the bacon grease that was really necessary to flavor the salad. Now when I make it, I use celery to keep an interesting texture, and I use a mixture of oil, soy sauce, and liquid smoke for that "bacony" flavor.

12 medium potatoes, scrubbed and sliced
4 stalks of celery, chopped
1/4c vegetable oil
1T tamari
1t liquid smoke
1 1/2c chopped onion
4T flour
4T sugar
4t salt
1t celery seed
dash pepper
1 1/2c water
2T apple cider vinegar

Boil potatoes and celery until slightly tender (don't overcook, or your salad will be mushy).

While potatoes are boiling, saute onion in oil, soy sauce, and smoke, until transluscent and slightly brown.

Blend in flour, sugar, salt, celery seed and pepper.
Remove from heat and add water and vinegar.

Replace on heat and boil one minute, until you have a nice thick sauce.

Add potatoes and celery to mixture.

Heat through, stirring to make sure potatoes and celery are coated.

Serve hot.

Gluten Free Adaptation

• Use 2T cornstarch in place of the flour

Colcannon

3 lbs russet potatoes, peeled and cut into chunks
1 lb frozen chopped kale, thawed and cooked according to package directions
2c leeks or green onions, minced
vegetable oil
1c or less soy milk
salt and pepper to taste

Boil potatoes in water until tender, but not mushy.

Meanwhile, fry leeks or green onions in a small amount of oil until tender.

When potatoes are done, drain and mash, adding soymilk as necessary to achieve desired consistency.

Mix in kale and leeks or green onions.

Salt and pepper to taste.

Gluten Free Adaptation

• use gluten free soy milk

adapted from The Almost No Fat Holiday Cookbook by Bryanna Clark Morgan

Caramelized Onion-Sweet Potato Bisque

1/2c butter or vegan butter substitute 
5 large sweet onions, halved, thinly sliced (about 16 cups)
2T packed brown sugar
4 sweet potatoes or yams (about 2 1/2lb) peeled, cubed (1/2 in)
8c vegetable broth
1/2t ground allspice
1/2t dried thyme
1/2t salt
1/2t pepper

Melt butter in large pot or Dutch oven over medium heat.

Add onions and brown sugar.

Increase heat to medium-high; cook 35-40 minutes or until onions are golden brown, stirring frequently.

Add all remaining ingredients. Cook 20-25 minutes or until sweet potatoes are tender, stirring occasionally.

Blend thoroughly with a stick blender (or being very careful with a conventional blender).

8 servings.

Adapted from a recipe by Elaine Sweet, Cooking Pleasures Magazine.

Roasted Garlic Potatoes

Russet potatoes
garlic cloves, approximately 2 cloves per large potato
olive oil
salt
pepper

Scrub potatoes and remove blemishes.

Cut into chunks.

Peel garlic cloves.

Place potato chunks and garlic in casserole dish and drizzle with olive oil.

Sprinkle with salt and paper and cover with aluminum foil.

Bake at 425° until potatoes are soft and can be pierced with a fork.

Remove foil and broil for approximately 10 minutes until potatoes and garlic are nice and brown.

Stir and broil for a few minutes so that there is more browning.