We had a bumper crop of potatoes from the garden this year. As the Thanksgiving and Christmas holidays approach with accompanying big family dinners, mashed potatoes are more common, and my family loves them. (No, I’ve never mastered gravy, so we just eat them with butter, salt and pepper:) I like to work once, and enjoy twice. That’s why I’ve included some make ahead recipes. The first recipes are from old cookbooks!
Sometimes it is eye-opening to find out how our grandmothers used to cook. I’ve been hearing a lot of young moms lately talking about how busy they are (and I’m not saying they aren’t), but if you think you’re busy, you should just read some of the recipes from my old tattered Farm Journal Cookbook!
50 years ago and more, putting food on the table was a labor of love, and took TIME. In comparison, we are women of leisure, let me tell you. Funny, though, to read some of the recipes. How does Roast Raccoon sound? That is one of the more unusual, I admit.
Here are delicious potato recipes that will bring an old-fashioned loved-on good feeling to your family, or your guests.
The first recipe is new to me, from a 30 to 40-year-old cookbook containing recipes submitted by women who worked with my mom. The cover’s missing, the pages look hand-typed, and there are no photos, but these are the “real deal.” Some of the recipes in this cookbook are favorites of mine which I found published more recently and thought they were “new”! (Are there any “new” recipes?)
Recipe for Tater Cheese Dish
- 8-10 medium potatoes, cooked and drained
- 1 (8 oz) pkg cream cheese
- 1 cup sour cream
- Beat cream cheese and sour cream until blended.
- Add hot potatoes gradually, beating until fluffy.
- Thin with a little milk if too thick.
- Season to taste with garlic salt and snipped chives.
- Spoon into greased 2 quart casserole. Brush with soft butter and sprinkle with paprika.
- Bake at 350° for 30 minutes.
If you’ve followed this blog and Food Friday, you know that I love recipes I can make ahead!
Paging through my Farm Journal Cookbook today, I found a similar make-ahead recipe to my original one (theirs is actually healthier with less fat) that said it could be kept covered in the refrigerator for up to two weeks. Two weeks!
That’s truly amazing. Turkey Dinner, special company, treating my family special…this will make it soooo much easier! First, my original recipe, with the Farm Journal version right after it:
Recipe for Make-Ahead Mashed Potatoes
Ingredients (for my original recipe):
- 5 lb. potatoes (8 lb. unpeeled or 9 large potatoes)
- 1 (8 oz.) pkg. cream cheese
- 1 cup half and half
- 1/2 cup butter
- 1 tsp onion salt
- 1 tsp seasoned salt
- Pepper to taste
Ingredients (for Farm Journal version):
- 5 lb. potatoes (9 large potatoes)
- 2 (3 oz.) pkgs. cream cheese
- 1 cup dairy sour cream
- 2 Tbsp butter
- 2 tsp onion salt
- 1 tsp salt
- 1/4 tsp pepper
For the Farm Journal version:
- Peel, cook in boiling salted water, drain.
- Mash until smooth, add remaining ingredients, beat until light and fluffy, cool.
- Cover, place in fridge. May be used any time within two weeks.
- To use, place desired amount in greased casserole, dot with butter and bake at 350° til heated through, about 30 minutes. (If using full amount, use a 2-quart casserole, and dot with 2 Tbsp of butter.)
For my original version:
- Cook and mash potatoes.
- Add rest of ingredients. You’ll need to whip well for no lumps (we use the whisk-like attachment on our Bosch).
- Place potatoes in your 6-quart crockpot, put in fridge (or I put it, covered, in the garage in winter), and reheat the next day on low (remembering to bring the crockpot to room temperature before heating).
- Scrape the sides once in awhile, or they get brown and dry.
Delicious recipe for a special meal, or when you need your oven for other dishes.
This next recipe is from a Taste of Home Book (“Best of Quick Cooking”) and uses the microwave–another plus if your oven is tied up, or you don’t want to heat up the kitchen:
Recipe for Southwestern Spuds
- 6 medium potatoes
- Salt and pepper to taste
- 2 cups (8 oz) shredded cheddar cheese
- 2 cups (8 oz) shredded pepper Jack cheese
- 6 green onions, chopped
- 2 cans (2-1/4 oz) sliced ripe olives, drained
- Sour cream and salsa, optional
- Poke potatoes with a fork.
- Microwave on high for 10-12 minutes or until almost tender. (Cooking time depends on power of microwave.)
- Cool slightly.
- Peel and cut into 1/8-inch slices.
- Arrange half of the potatoes in a greased microwave-safe 9×13 dish.
- Season with salt and pepper. Sprinkle with half of the cheeses.
- Repeat layers.
- Top with green onions and olives.
- Microwave, uncovered, for 7-8 minutes or until cheese is melted and potatoes are tender.
- Serve with sour cream and salsa, if desired.
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