Ok, i have russet potatoes and i'm making meatloaf tonight, what can do with the potatoes?

Question

recipes anyone? (new cook)

Answer 1

Garlic sour cream potatoes.

3 or more lbs potatoes
2 cups sour cream
2 cloves garlic
1 1/2 pint heavy cream
1 stick butter
1/2 cup chopped parsley
black pepper

Cook potatoes fork tender, drain, add stick of butter and sour cream. bring heavy cream to heat on the stove (Do not boil) add chopped garlic to fuze it, 2 minutes is usualy fine. Add chopped parsley to potatoes and slowly add in garlic/cream and black pepper while you hand mash. Make it to your consitency.

Answer 2

You could make some great mashed potatoes. Boil them until fork tender. Don't overcook them as they'll make grainy mashed taters. Use an electric mixer, potato masher, or a plastic cup with a nice wider base to mash the taters slowly add butter or a substitute and milk to the mixture until they get to mashed tater consistency. You could also add a little garlic salt to the mix if you'd like for a little different flavor. You can peel the potatoes or not, up to you. You could also just cube the potatoes and cook them around the meatloaf in a deep casserole dish and let the natural juices of the meatloaf mix with them. Add some carrots (sliced or baby) for color and maybe a little butter and salt or pepper or seasoning salt or garlic salt for flavor. For a healthy alternative...eat them raw. ;)

Answer 3

I liked mashed potatoes with my meatloaf. Wash the potatoes and leave the skins on (about 1 potato per person). Cut them up into smaller pieces and boils them. Drain the water. Take a fork and mash the potatoes up into smaller pieces. Add about a cup of milk or half and half (for 4-6 large potatoes) and a couple tablespoons of butter. Use your hand mixer to continue to mash the potatoes completely smooth (add additional milk/half and half and butter, if needed). Add salt, pepper, and garlic powder to taste. You can also use the drippings in your meatloaf pan to make gravy, or just cheat and buy a can of gravy to go with your meal.

Answer 4

I love these...good luck!!

Oven Fries
Recipe courtesy Tyler Florence

2 russet potatoes, cut in 1/2 lengthwise, halves cut lengthwise into fourths to make 16 big, fat wedges
1/4 cup extra-virgin olive oil
Kosher salt
2 tablespoons chopped parsley leaves
1/4 cup freshly grated Parmigiano-Reggiano

Preheat the oven to 425 degrees F.
Preheat a baking sheet in the hot oven for at least 5 minutes.

While the baking sheet is heating, toss the potatoes with the olive oil and 3/4 teaspoon salt in a large bowl. Then dump the potatoes out onto a baking sheet, spreading to a single layer. Roast for 30 to 35 minutes, shaking the pan every now and then, until the potatoes are cooked through, brown and crispy. Toss the fries in a big bowl with the parsley and cheese.

----------

These sound fantastic! I have not had them yet but I'm going to try them this week!

Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs
Recipe courtesy Giada De Laurentiis


1 tablespoon butter
4 pounds russet potatoes, peeled, cut into 1-inch pieces
1 cup whole milk
1/2 cup (1 stick) butter, melted
1 1/2 cups grated mozzarella
1 cup freshly grated Parmesan
Salt and freshly ground black pepper
2 tablespoons plain dry bread crumbs

Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.
Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.

Bake, uncovered, until the topping is golden brown, about 20 minutes.

----------

These are good and I always use russets instead.

Cheesy Smashed Potatoes
Recipe courtesy Rachael Ray

2 to 2 1/4 pounds baby Yukon gold potatoes
1/4 cup sour cream
2 cups shredded Cheddar
3 tablespoons chives, chopped or snipped
Salt and black pepper


Cut potatoes in half and place in a pot. Cover with water and bring to a boil. Work on other dishes while you are waiting for the water to boil.
When water boils, add the potatoes and some salt, 2 big pinches, and boil for 10 minutes or until tender. Drain and return potatoes to the hot pot. Smash potatoes with masher and combine with sour cream and cheese. When cheese melts into potatoes, add chives and salt and pepper and re-smash. Taste the potatoes and adjust seasonings

Answer 5

POTATO FROSTED MEATLOAF

2 lb. ground beef
2 c. soft bread crumbs
1/2 c. finely chopped onions
2 tbsp. minced fresh parsley
2 tsp. marjoram leaves
2 tsp. salt
1/4 tsp. pepper
2 eggs lightly beaten
1 c. tomato juice

2 lb. potatoes, pared and quartered (6 med.)
1/4 c. melted butter
1/3 c. hot milk
1 egg well beaten
1 c. shredded Cheddar cheese

Combine beef, bread crumbs, onion, parsley, marjoram, salt, pepper, eggs and tomato juice in bowl. Mix lightly but well. Shape into 9 inch loaf on greased 15 1/2 x 10 1/2 x 1 inch jelly roll pan. Bake at 350 degrees for 50 minutes.

Meanwhile, cook potatoes in boiling salted water for 25 minutes or until tender. Drain well. Mash potatoes with vegetable masher. Beat in butter and milk. Stir in egg. Spread meatloaf with hot potato mixture. Sprinkle with shredded cheese. Place in broiler, 9 inches from heat, until cheese melts and surface is lightly browned. Let stand 5 minutes before slicing. Makes 6 to 8 servings.

Answer 6

Creamy Baked Mashed Potatoes

1 envelope Lipton Recipe Secrets Vegetable Recipe Soup Mix
4 cups hot mashed potatoes, unsalted
1 cup shredded cheddar or swiss cheese, divided
1 egg, slightly beaten
1/8 teaspoon pepper

Preheat oven to 375F. In lightely greased casserole, thoroughly combine all indredients except 1/4 cup cheese. Bake 40 mintues. Top with remaining cheese and bake an additional 5 minutes or until cheese is melted.

Answer 7

The best is mashed, try this very different variation of mashed potatoes

Chili Corn Mashed
2 Idaho® Potatoes, peeled and cubed, #80 ct. (22-24 oz.)
2 1/2 oz Unsalted butter
1/2 cup Milk
4 cloves garlic, minced
6 oz. Fresh corn kernels
2 tsp. Pure chile powder
1 tsp. Cilantro, chopped
1 tsp. Honey
Salt to taste
DIRECTIONS:
1.In saucepan, place potatoes with enough water to cover by 2 inches. Bring to boil, reduce heat and simmer 15 - 20 minutes, until tender. Drain thoroughly.
2.Meanwhile, in small skillet, melt butter in milk. Bring to boil; add garlic and corn. Reduce heat and let simmer 3 minutes. Sprinkle in chile powder.
3.Strain mixture, reserving corn separately from liquid. Place cooked potatoes in large mixing bowl.
4.With electric mixer, whip potatoes while drizzling in reserved liquid. When consistency is right, stir in the corn, cilantro and honey.
5.Season with salt.

Answer 8

Oven roasted.. YUM. Just cube up the potatoes and spread them on a cookie sheet. Drizzle a little olive oil (or vege if you don't have olive) over the potatoes (just enough to give a light coat) and then spinkle with garlic powder, onion powder, salt & pepper. Roast in the oven at 450 until golden brown and tender (about 30 minutes).

Answer 9

There's something about meatloaf and mashed potatoes that's so satisfying-- you can even make it a one-dish meal by cooking the potatoes with the meatloaf, then mash them.

Answer 10

Twice baked loaded potatoes

Bake them, scoop out the potato leaving just the skin, mash the potato and add sour cream, cheese, and bacon bits, fill the skins with the loaded mash potatoes, and bake again until golden on top and warmed through

Answer 11

When you finish mixing your meat loaf, put it in a round baking dish and fix it so that there is a hollow in the center of the loaf, or you can use a square pan, same thing, make a hollow in center.
About half way thru cooking meatload, drain off fat from center hollow, throw in your potatoes that you have sliced thinly ahead and nuked a bit to start them cooking. They'll absorb meat juices and be really yummy, and it's one less pan to take off the stove and clean after dinner!