Easy Potato Recipes

Easy Potato Recipes includes Roasted Potatoes Recipe and the best Buttermilk Mashed Potatoes Recipe, retaining their healthy nutrients, rendering delicious, comforting meals that warm your tummy and your heart.

The potato not only gives you excellent nutrition and energy to keep you going, but satisfaction of a full-tummy on a budget.

You might say they warm your wallet, too

There is a myriad of varieties and several Types Of Potatoes.

For the creamy and fluffy Mashed Potatoes Recipe and creamy Cream of Potato Soup Recipe below.

I recommend Russet Potatoes, a tasty, starchy and dryer potatoes that holds lots of liquids.

I have included several Easy Potato Recipes on this page for your enjoyment and links below to others on this website.

Buttermilk Mashed Potatoes

2 lbs. potatoes (5-6 medium size)
1/3 cup whole buttermilk
3/4 stick butter (6 tablespoons)
1/2 teaspoon salt
4 cups water

Wash and scrub potatoes clean with a stiff vegetable brush to get all the dirt off, under a spigot or in a bowl of water.

Check potatoes and cut out any "eyes" green color or deteriorating spots.

Peel potatoes.

I like to use a hand potato peeler.

It is safer and quicker than a paring knife, in my opinion.

When peeled, wash potatoes again to remove any dirt residue that might have been remaining.

Place the 4 cups of water and salt in a medium size saucepan over medium heat and bring to a gentle boil on medium heat.

While water is coming to a boil, cut potatoes into 3/4 inch cubes.

This is easily done on a cutting board.

Place them in a bowl of cold water as you cut to prevent darkening.

When the potatoes are all cut, rinse them again in cold water a couple of times to remove as much starch as possible.

The excess starch in the potatoes is what makes your rinse water look cloudy, so you want to rinse until it starts looking clear.

I find that after two rinses, the water is usually clear.

This technique helps ensure the mashed potatoes will be creamy instead of pasty.

Add the potatoes to the boiling water.

Cover.

Let it come to a gentle boil again and simmer until the potatoes are tender when pierced with a fork.

Do not stir potatoes unless necessary.

If you must stir to prevent sticking, do so gently to prevent releasing excess starch.

When the potatoes are done, most of the water will have evaporated or been sucked up by the potatoes.

No need to drain those important vitamins away unless their is excess water after they have cooked done.

Slowly stir in buttermilk that is at room temperature or slightly heated in the microwave.

Add butter and let it melt.

You can mash the potatoes in the pot you cooked them in.

I like to use a masher and ricer combination that makes the BEST creamy mashed potatoes, ever.

If you prefer your potatoes to be very soft and fluffy as I do, transfer the hot potatoes to your stand mixing bowl.

Be careful, the potatoes will be very hot!

Beat 1 minute on high speed.

Scrap down sides of bowl and mix 1 more minute.

Do not over beat Easy Potato Recipes as it can cause your potatoes to get pasty.

There is a fine line between fluffy, creamy potatoes and pasty, gluey potatoes.

You have to whip them to get them to lighten and fluff up, but you can't whip Easy Potato Recipes too much or their texture will change.

These mashed potatoes are awesome and probably the most cooked and beloved of all my Easy Potato Recipes.

Roasted Potatoes Recipe

3 large baking potatoes (I use Russet potatoes)
1/2 teaspoon salt (additional salt to taste)
1 tablespoon olive oil
1/2 cup sliced onion rings
1 tablespoon butter

To save time, turn oven on to preheat to 425 F. while preparing potatoes.

Place cookie baking sheet in oven to also preheat.

Place enough water in medium size saucepan to cover potatoes.

I find I need the pan 1/2 full.

Stir in the 1/2 teaspoon salt.

Place on medium heat to come to a boil while cutting potatoes.

Wash potatoes, scrubbing with a vegetable brush to remove the dirt.

Cut each potato into 6-8 wedges.

Put in boiling water.

Bring water back to a boil.

Cook 3 minutes and drain.

Cool hot potatoes enough to handle.

Remove cookie sheet from oven and spread on the vegetable oil.

Arrange wedges on sheet without touching each other, if possible.

Turn potatoes with a spatula to coat all sides with the oil.

Place pan in oven and bake 25-30 minutes.

Remove from oven.

Using a spatula, turn and salt each side of potato to taste.

Sprinkle the onion rings top.

Place pan back in oven and roast, turning every 10-15 minutes until potatoes are browned and cooked to the texture of your preference.

My oven takes an additional 35-40 minutes roasting to satisfy my family.

These are delicious as is or served with ketchup, or sour cream.

They are excellent served with Fresh Vegetable or Chip Dip.

Note: This is the most trendy of my Easy Potato Recipes right now.

Not only are they delicious, they are a great substitute for the more oil laden and "not as health friendly", French fried potatoes.

Cream of Potato Soup

2 lbs. potatoes, washed, peeled and cubed
1 medium onion, finely chopped (optional)
3 tablespoons butter
1 can (12 oz) evaporated milk, undiluted
1/2 teaspoon salt
1/2 teaspoon garlic powder (optional)
black pepper to taste (optional)
1 cups chicken stock (can substitute water)
2-3 cups water

Put water, chicken stock, salt and potatoes in a medium size saucepan.

Cover and bring to a boil.

Cook until fork tender.

Stir in milk and spices, if using.

Reduce heat to low and continue cooking until soup is of thickness you desire.

If you prefer a thinner soup, add more water.

Serve hot.

Serve with soda cracker or one or more of the suggested potato toppings listed below, if preferred.

I personally like to serve these sprinkled with grated Italian Cheeses or Cheddar Cheese.