Cut cold boiled potatoes into slices, season with salt and pepper. Slice an onion and fry in two tablespoons butter or fat. Have the butter very hot and turn in the potatoes. Cook until the potatoes have taken in the fat and serve with chopped parsley.
6 hot cooked potatoes (peeled, cubed and boiled)
6 tablespoons milk
3 tablespoons butter
1 tsp. salt
Mash the potatoes to free from any lumps. Add the hot milk, butter and then salt and pepper. Beat with a fork to make creamy and fluffy. Reheat and serve in a hot dish garnished with parsley and dotted with butter.
Season cold or hot potatoes highly and add enough beaten egg to moisten. Mold into cakes and roll in flour. Saute until golden brown.
Potatoes in Cream
4 medium potatoes, cold and boiled
1/2 tsp. salt
1/2 tsp. grated nutmeg
2/3 cup cream
Chop the potatoes, add the seasonings. Put into ramekins. Pour equal amounts of cream on to the mixture in each dish. Bake in a moderate oven (375 F.) until just browned on top, for about 15 minutes. Serves 6.
Note: You can use a casserole dish instead of the individual dishes.
1 quart diced cold potatoes
1 tsp. salt
2 cups soup stock (chicken, beef, etc.)
1 tsp. lemon juice
1 tbsp. chopped parsley
1 tbsp. butter
Combine potatoes, salt, pepper and stock. Simmer for ten minutes. Add remaining ingredients and simmer five minutes longer. 8 Servings.
On OFL we had a fun discussion about the perfect baked potato: