Janes Potatoes Recipes

Steps:

• Boil potatoes WITH THE SKIN ON until barely fork tender, about 20 minutes.
• Drain and cool.
• While potatoes are cooling, saute onion in butter just until opaque. You don't want them browned. Set aside.
• When cool enough to handle, peel potatoes and grate them into a 9 x 13 casserole.
• Top potatoes with onions and butter, and sprinkle on seasoning salt to taste.
• Pour cream over potatoes.
• Bake in a preheated 350°F oven for about 45 minutes or until golden brown on top and cream has cooked into the potatoes.

Steps:

• Preheat oven to 400°F.
• Melt butter over medium, set aside.
• Wash, dry and quarter potatoes. Keep skins on.
• Place potatoes in a baking dish and coat with olive oil making sure the potatoes are thoroughly coated.
• Add kosher salt and toss with potatoes.
• Add melted butter and toss with potatoes.
• Liberally ground pepper over potatoes and toss.
• Place dish uncovered in the oven. Cook potatoes for one hour or until potatoes are crispy and golden brown.

Steps:

• Peel the potatoes and place in a large saucepan of boiling water. Boil about 25 to 30 minutes, or until tender. Drain, then return to empty pot. Place over medium heat, tossing and stirring the potatoes to expel all moisture, about 1 to 2 minutes.
• Mash the potatoes with a potato masher. When free of lumps, add butter, salt and pepper. Continue mashing until well mixed.
• Mixing vigorously with heavy whisk, add the warm milk. The longer the potatoes are mixed, the fluffier the potatoes will be. Serve immediately, with extra pepper and butter, if desired.

Steps:

• Preheat oven to 350 degrees. Place sweet potatoes, butter, pineapple, and maple syrup in a 9-by-13-inch glass baking dish. Combine well, using a potato masher. Place in oven, and bake until bubbling, about 45 minutes. Top with marshmallows, and continue to bake until marshmallows are soft but not completely melted, about 15 minutes.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Bring a large pot of water to a boil; cook the potatoes in the boiling water until just tender, 15 to 18 minutes. Drain and allow to cool to the touch before peeling and slicing thin. Place the sliced potatoes in a large bowl.
• Pour the milk into a saucepan over medium heat; gradually whisk the flour, salt, pepper, and garlic powder into the warming milk until smooth. Continue heating and stirring until the liquid is boiling and thickened. Add the Cheddar cheese and jalapeno peppers; cook and stir until the cheese is completely melted. Pour the sauce over the potatoes. Scatter the pimentos over the mixture; pour into the prepared dish.
• Bake until the potatoes are completely tender, about 30 minutes.

Steps:

• Mix together all ingredients except potato chips.
• Put in pan.
• Top with crushed potato chips.
• Bake for 1 hour at 350 degrees.