Funky Potatoes Recipes

Steps:

• Boil potatoes and let cool. Then peel and grate them. This is also a good time to salt and pepper them.
• Make the Sauce: Melt the butter
• Put chopped green onions in and cook till they are transparent.
• Add can of chicken soup.
• Add the whole thing of sour cream.
• Add the cheese 1/3 at a time and stir until it's all melted.
• Layer Potatoes half down and then the sauce then the other half down and the rest of the sauce.
• Cook at 350 for 30 minute.

Steps:

• Place the potatoes in a large pot and cover with cold water. Add the salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 20 minutes longer.
• Drain the potatoes and press through a potato ricer into a large bowl. Set aside.
• Heat the butter, cream, and milk in a small pot over low heat until simmering.
• Pour the cream mixture over the potatoes and stir to combine. Season to taste with salt and pepper.
• Garnish with chives, if desired.
• Note: A potato ricer gives these potatoes a super fluffy texture, but you can use a hand masher if you don't own one.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potatoes in a large pot of salted boiling water, bring water back to a boil. Cook until potatoes are tender, approximately 15 to 20 minutes. Drain well. Let cool.
• When potatoes are cooled, cut them into small chunks. Using an electric blender, whip potatoes with sour cream, cream cheese and garlic salt. Place mixture in a 9x13 inch casserole dish. Sprinkle with Cheddar cheese.
• Bake for 20 minutes. Serve hot.

Steps:

• Scrub and pierce potatoes; rub with oil if desired. Bake at 375° for 1 hour or until tender. Cool. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. Discard two shell halves., In a large bowl, mash pulp with butter. Stir in the milk, sour cream, salt, pepper and half of the pimientos and chives. Spoon into potato shells. Place on a baking sheet. , Bake, uncovered, at 375° for 20-30 minutes or until heated through. Sprinkle with remaining pimientos and chives.