Another Works for Me
by adustyframe ~ April 1st, 2009
When I wrote my Works for Me post, I didn’t know it was backwards day and I DO have a question.
I have a BUNCH of potatoes that I need to use up. I also have a fair amount of milk that I need to use up today too.
So hit me with your best suggestions!
April 1st, 2009 at 10:26 am
My 1st thought…scalloped potatoes. Check Allrecipes.com for lots of good recipes. You can even just enter the ingredients you have and it will find you recipes that match.
April 1st, 2009 at 10:29 am
Potato soup. There are tons of recipes out there depending on what other ingredients you have, but potatoes and milk are 2 big ones for that.
April 1st, 2009 at 10:42 am
Things that come to mind:
Mashed potatoes (uses both potatoes and milk!)
Pudding
Here’s a recipe that shows you how to make and freeze hash browns: http://www.recipezaar.com/Homemade-Hash-Browns-Oamc-170876
I’ve never tried it, so I don’t know it if would work, but it’s worth a shot!
April 1st, 2009 at 12:51 pm
Yes, potato soup. So easy and good! Or make twice-baked potatoes and put them in the freezer.
You didn’t say, though, what kind of potatoes you have, LOL! Obviously you need something you can bake for twice-baked. But if you have them, here goes:
Bake the potatoes (or microwave.) I’m sure you know to ‘vent’ them.
Cut off just the top quarter of the potato. This will make a much sturdier twice-baked than cutting them in half. Scoop out the goodies and make mashed potatoes with your milk. Add some cheese, bacon, sour cream, cream cheese–whatever floats your boat. Now put the good stuff back inside the potatoes and put the caps back on. Wrap each individually with plastic wrap then throw the whole lot in a bigger bag or other container. Put them in the freezer. You can take out one or two or all of them as needed. (You can either thaw them out overnight or just add some extra cooking time to reheat them frozen.)
Now, for potato soup: Bake the potatoes and scoop out the innards. Mash them up, but don’t add anything to them. In a pot, melt a stick of butter. Add one half cup of flour and stir with a whisk. Let it cook about 2 minutes. (This is called a roux, but you probably knew that!) Now add 4 cups of milk and stir until thickened. Add your potatoes and then any spices you like. Onion and garlic would be nice, as would dill. Top with bacon, sour cream, cheese, whatever. As you can see, neither of these recipes is carved in stone.
A formula for gravies and cream soup: 4/4/4–that’s 4 oz. butter (a stick), 4 oz milk and 4 cups of liquid. 4 cups of chicken stock with the milk and butter makes gravy.
Have fun! I hope you make good use of your potatoes. At the very least, make mashed potatoes–they freeze and reheat beautifully!
April 1st, 2009 at 2:42 pm
You can freeze twice baked potatoes before you bake them the second time. I also freeze extra milk. The lower the fat content the better it works. With higher fat milk you may get small chunks of cream when it thaws. If you’re cooking with it, who cares, but if you want to drink it you can alway run it through a fine seive.
April 1st, 2009 at 7:51 pm
French fries?
April 2nd, 2009 at 6:52 am
Potato soup…..with bacon, onions, celery
and corn.
Potato pacakes…..yum
April 4th, 2009 at 6:44 pm
Yum, mashed potatoes. Now I’m going to think about how much I’m going to want to make those tomorrow.