Leigh Ann's Potatoes

6 large baking potatoes (5 pounds)
1 8-oz carton sour cream
1 stick butter (I used another half stick)
1 8-oz pkg cream cheese
grated cheddar
salt and pepper
milk

Peel and cook potatoes until tender. Drain and place in mixer.
Add everything except cheddar; mix until smooth. Add milk (around a cup) so that the consistency is softer than mashed potatoes.
Place mixture into baking dish and top with cheddar.
Bake at 350 until cheese is bubbly.

This makes enough for a small country! 

Twice Baked Potatoes

8 large potatoes

2 sticks butter cut into pats

1 cup sour cream / plain greek yogurt

1 lb. bacon, cooked very crispy and crumbled

1 cup cheddar

1 cup milk

salt and pepper

Rub potatoes with butter and kosher salt, then bake at 400 for 1-1½ hours, testing for doneness.

Combine butter and sour cream in a large bowl.

Cut potatoes in half while still warm, scoop out and add to butter and sour cream, setting shells aside.

Smash potatoes into mixture (use hand mixer), then add bacon, cheese, milk, and seasonings. 

Fill potato skins and top with more cheese.

Return to oven until warm and cheese is melted or refrigerate/freeze for future use. 

Twice Baked Potato Casserole

10 large russet baking potatoes (about 7 pounds)
1 stick unsalted butter, at room temperature
1 cup sour cream
1/2 cup heavy cream
2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
3/4 pound bacon, cooked until crisp and crumbled
1/2 pound sharp white Cheddar, cut into 1/2-inch cubes
3/4 pound mild Cheddar, grated (3 cups)
1/2 cup finely chopped green onions
3 eggs, lightly beaten

Bake potatoes until tender. Remove from the oven and set aside on a wire rack until cool enough to handle. Allow to cool. Remove and discard skins. In a bowl, combine potatoes, butter, sour cream, heavy cream, salt, and pepper and mash until chunky-smooth. Add the bacon, cubed white Cheddar, half of the grated Cheddar, the green onions, and eggs and mix thoroughly.

Place the mixture in a buttered 9x13 casserole and top with the remaining grated cheddar. Bake for 35 to 40 minutes at 375, until bubbly around the edges and heated through. Serves 12.

Hash Brown Casserole

1 large bag hash browns (32 oz)
1 stick melted butter
1 can cream of chicken soup
16 oz sour cream
½ cup finely diced onion - optional

2 cups grated cheddar cheese for casserole

1 cup grated cheddar cheese for topping

Mix rest of ingredients and pour into 9x13 dish; top with remaining cup of cheese. Bake at 350 for 45 minutes.

Sa's Potato Salad

red or white potatoes, in chunks
chopped celery
chopped onion (optional)
celery seed
Hellman’s mayonnaise
Dijon or yellow mustard
Dash cayenne

After boiling potatoes, drain and spread out to cool. Salt and pepper potatoes while warm. After potatoes cool, put in large bowl; add celery, onion, and celery seed. Toss gently with mayonnaise and a small bit of mustard. Serve at room temperature.

Sunday Potatoes

Dice or slice scrubbed red potatoes. Place in Zip Loc bag with small amount of olive oil and seasoned salt. Spread in single layer on large pan and bake at 350 until crispy.

E.W.'s Favorite Sausage & Potato Chowder

5 pounds sliced potatoes
2 medium onions (or 1 large), rough chopped
2 cups water
1 ½ tsp salt
½ tsp celery seeds
3 T finely chopped parsley
4 cups milk

1 stick butter
1 lb sausage, cooked and crumbled

Combine first five ingredients in large Dutch oven; cover and bring to a boil. Reduce heat and simmer 20-25 minutes, until potatoes are tender. Slightly mash potatoes. Add last four ingredients and heat well. If too thick, add a little more milk. So good on a chilly night!

Notes:      

Sausage can be cooked ahead of time and stored in the freezer.

                

This recipe is essentially a basic potato soup so sausage can be replaced with bacon & cheese for a loaded potato soup OR with fish/clams to make a seafood chowder.