Ingredients

• 1 pound of potatoes
• 2 teaspoons of butter
• 2 heads of garlic
• 1 onion, chopped
• 1 cup milk (cold)
• 3 cups of chicken stock
• Salt & Pepper to taste

Directions

1. Peel your potatoes and place them in a bowl of cold water (make sure the water covers them)
2. In a pan heat the butter over a medium heat and cook the garlic until brown.
3. Add the chopped onions to the butter/garlic mixture and cooked until until soft.
4. Now add the potatoes to this mixture and cook, but do not brown.
5. Add the soup stock. It is now time to bring the entire mixture to a boil. Once it reaches a boil reduce the heat and simmer for about 15 minutes.
6. Remove from heat and stir in the milk.
7. Now pour the soup into a blender and pulse it until creamy.
8. Season with Salt & Pepper.

Ingredients

• 1 cup mashed sweet potatoes
• 2 cups sifted flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 2 tablespoons brown sugar
• 1/2 cup melted butter
• 1/2 teaspoon baking soda
• 3/4 cup buttermilk

Directions

1. Combine the sifted flour, baking powder and salt, and sift together into mixing bow.
2. Combine the mashed sweet potatoes with the brown sugar and butter and beat until well blended.
3. With your fingertips, check and crush any lumps.
4. Dissolve baking soda in the buttermilk.
5. Add the buttermilk to the sweet potato mixture.
6. Work in the flour.
7. Knead a few times to form a smooth dough, but do not over mix.
8. Turn out onto floured board and pat out to thickness desired.
9. Cut into rounds with biscuit cutter and place on ungreased baking sheet.
10. Bake at 425F for approximately 15 minutes

All Potatoes Are Naturally High In Fiber, Vitamin C, And Potassium Which Makes Them A Healthy And Nutritious Choice For A Side Dish.

Ingredients

• 2 pounds Russet Potatoes, peeled and cut into 1 1/2 inch pieces
• 1/4 cup garlic, thinly sliced
• 1 cup chicken broth
• 1/2 cup sour cream
• 2 tablespoons of butter
• 1/2 teaspoon of salt
• 1/2 teaspoon of white pepper
• 1/4 cup green onions, thinly sliced
• 1/2 cup Parmesan cheese
• 1 tablespoon olive oil

Directions

1. In a large pot, place the potatoes, chicken broth, garlic, and 2 cups of water.
2. On a high heat bring the mixture to a boil
3. Now reduce the heat to low or low-medium. Let the contents simmer for about 15 minutes. Make sure that the potatoes are tender.
4. You will need to scoop up about 3/4 cup of the water from the pot and set it aside.
5. Drain the potatoes and garlic, then return them to the pot. Put the heat to medium and stir the potatoes. You are going to be drying them. Shouldn’t take more than a minute or two.
6. Now mash the potatoes
7. With a large wooden spoon, rapidly stir (beat) in the sour cream, butter, salt, pepper, and the 3/4 cup of potato water you set aside. Keep stirring (or beating) until the potatoes are fluffy and soft.
8. Now gently stir in 3 tablespoons of the onions.
9. Place the potato mixture in a greased oven-proof dish. Sprinkle with the Parmesan cheese and drizzle with the olive oil.
10. Bake at 400F for about 30-35 minutes
11. Spread the remaining onions on top

Ingredients

• 4 large baking potatoes (Russet Potatoes)
• 1/2 cup of sour cream
• 1 cup of American cheese, diced
• 1 cup cheddar cheese, grated
• 1 pound of bacon
• 1/2 cup red onion, diced
• 1/2 cup yellow onion, diced
• 4 scallions, chopped
• 1/4 cup of milk (cold)

Directions

1. Preheat oven to 400F (Do not microwave–Please)
2. Bake the potatoes for 1 hour or until they are fork tender or easy to squeeze in the middle
3. While the potato is baking you can dice the bacon and saute in a pan until cooked. Remove the bacon from the pan and reserve the fat
4. Now you will need to cook the red and yellow diced onions in the bacon fat until they are soft
5. Set the bacon and onions aside
6. When the potatoes are done remove from the oven, set them aside until they have cooled enough where you can handle them
7. Now that the potatoes are cool enough to handle: Cut the potatoes in half lengthwise and scoop all of the pulp into a large bowl. Be careful not to poke through the shells.
8. Stir in the sour cream and milk to the potato mixture
9. Mix in the American Cheese, onions, and most of the bacon. You are going to keep some of the bacon in reserve for a topping on the potatoes
10. Spoon the mixture back into 4 of the potato shell halves. The potatoes shouldn’t be flat in the shells, they should look like a mound
11. Place the potatoes back in the oven and bake for 1/2 hour
12. Remove the potatoes from the oven and sprinkle the cheddar cheese, scallions, and remaining bacon on top of the potatoes.
13. Bake for 5 more minutes

Ingredients

• 1 1/2 pound of Yukon Gold Potatoes (washed and sliced thin)
• 1/2 pound of cheddar cheese, grated
• 1/2 teaspoon of salt
• 4 tablespoons heavy cream
• 2 tablespoons butter
• 1 tablespoon milk
• salt & pepper to tasted

Directions

1. Place the potatoes into a saucepan with the salt. Add water until you have the potatoes covered.
2. Bring to a boil. Then cover the saucepan and let simmer for 15-20 minutes or until potatoes are done. Test with a fork. Should be able to poke through with ease.
3. Warm the cream and melt the butter together. You can use the microwave for this step.
4. Drain the water from the pot and put the potatoes into a large bowl.
5. Add the cream and melted butter in the bowl with the potatoes.
6. Mash the potatoes with a potato masher (duh?)
7. Now use a spoon to beat the potatoes a little bit more. As you do this add the milk and most of the cheese. Reserve some of the cheese for a topping. Do not over-beat the potatoes unless you like potato glue.
8. Salt & Pepper to taste
9. Place the potatoes in an oven-proof dish. Top off with the remaining cheese.
10. Place in 425F oven (uncovered) for 20-30 minutes or until cheese is melted on top and slightly brown.