Will serve 4 to 6

– 4 medium potatoes
– 1 medium onion
– vegetable oil
– salt and pepper to taste

Cut your potatoes and onions. Onions should be finely chopped, however the potatoes ought to be cut into cubes roughly 1/2 inch in size. Coat a large saucepan with a thin layer of oil. I prefer essential olive oil, but anything is going to do. Toss the potatoes and onions over moderate heat before the potatoes are brownish and crispy on the exterior. Pepper and salt as desired. Garlic can also add some zing should you prefer.

Will serve four to six

– 6 to 8 Potatoes (average)
– 1/4 to 1/2 cup whole milk
– half a stick butter
– salt and pepper to taste

Many people will advise you to peel the potatoes, however I prefer the skins on. That is exactly where most of the nutrition lives, in the end. Clean them thoroughly and slice them into quarters. Heap them in to a large stock pot with enough water to cover every one of them. Bring them to a boil, cover and cook for 15 to 20 minutes, or till tender. You will know by how effortlessly a fork may sink in. Strain them and begin mashing these with either a masher or a hand mixing machine. Warm the whole milk and the butter within a separate pot in very low heat, just until the butter is dissolved. When that mixture is prepared, pour it over the mashed potatoes, and blend totally. Pepper and salt to preference.

NOTE: if you want something a little more thrilling, try tossing in 3 cloves of fresh, chopped garlic, or cut in some chives, or both!

Serves six to eight

– 4 cups sliced up potatoes, (6 to 8 average size)
– two tablespoons flour
– 3 tbsps . butter
– 2 glasses whole milk
– 3/4 cup shredded Cheddar cheese
– Salt and pepper to taste

Make sure that your spuds are very finely sliced. Ideally about 1/8 inch thick. Grease a cooking dish, and place about 1/3 of the actual potatoes in a single layer. Dust about half of your own flour over the potatoes. Put in another coating of potatoes, and dust that with the rest of the flour. Warm the whole milk in a big pot. Drop pats of butter on top and then pour hot milk above potatoes. Cover up with foil and put it in the oven for approximately 45 minutes. Take away the foil and toss the cheese on the top. Return to the stove and cook, uncovered, for another 15 minutes, or until scalloped spuds are tender and the cheese has dissolved.

Four potatoes and a recipe was in fact published for charity and each and every dollar goes to Save the Children potatoe recipes
Once I returned to Hungerford, it’s fair to convey I’d much more time than I had income. I had just left my earlier job and was carrying out odd jobs for my father. The type of task was an once a week visit to cash & carry where I
discovered that, in addition to different low-cost produce, I could order myself an enormous bag of spuds for about 3 quid. Soon after about a month of mashed spuds I started to research and jotted down the few potato recipes that either
turn to mush or tripped the smoke alarm. A few pages of content became 50 then one hundred and after a while I was on a mission in order to generate much more potato recipes.

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