Best _potatoes Aka Taters Spuds Recipes

TASTY TATERS (AKA OVEN ROASTED POTATOES)

Tasty Taters (aka Oven Roasted Potatoes) image

This is actually a recipe I have had for many years at camp when I would cook over a fire. Just recently I tried it in the oven and it worked really well, so here it is! ENJOY!

Provided by Babybuttons

Categories Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

1 (2 ounce) envelope onion soup mix
4 medium potatoes, cut into cubes
1/2 cup olive oil

Steps:

Preheat oven to 450 degrees Fahrenheit.
Put potatoes, oil and soup mix in a plastic bag; close and shake until potatoes are coated.
Put coated potatoes in a 13x9 inch pan; bake uncovered for 40 minutes until potatoes are golden brown.

MASHED TATERS

Mashed Taters image

Make and share this Mashed Taters recipe from Food.com.

Provided by Mrs.Muffins

Categories Potato

Time 30m

Yield 5 serving(s)

Number Of Ingredients 5

Ingredients

5 peeled potatoes
4 tablespoons sour cream
1 tablespoon chopped chives
1 tablespoon horseradish
salt

Steps:

Boil potatoes until soft.
Drain water and put potatoes back in pan to evaporate excess water.
Mash potatoes, mixing in salt, sour cream, chives, and horseradish.
Serve immediately.

Nutrition Facts : Calories 186.2, Fat 2.2, SaturatedFat 1.3, Cholesterol 4.2, Sodium 27.3, Carbohydrate 38, Fiber 4.8, Sugar 1.9, Protein 4.7

POTATO DONUTS AKA TATER NUTS

Potato Donuts Aka Tater Nuts image

Make and share this Potato Donuts Aka Tater Nuts recipe from Food.com.

Provided by Mebriella

Categories Breakfast

Time 1h10m

Yield 15 serving(s)

Number Of Ingredients 14

Ingredients

2 medium idaho potatoes, peeled
2 1/2-3 cups all-purpose flour
1 large egg
3/4 cup plus 2 tablespoons potato cooking water (divided use)
1/4 cup sugar
2 tablespoons butter
1/2 teaspoon salt
1 1/4 teaspoons active dry yeast
1/2 teaspoon ground mace
1/8 teaspoon freshly grated nutmeg
lard or oil, for deep-frying
1/4 cup whole milk
2 cups powdered sugar
1 teaspoon vanilla

Steps:

To make the donuts:.
Boil the potatoes until fork tender. Set aside the cooking liquid. Push the potatoes through a food mill or mash by hand, leaving no lumps. Measure out 3/4 cup of mashed potatoes.
In the bowl of a stand mixer, combine the mashed potatoes with 1/2 cup of flour and the egg.
In a small pot, heat the 3/4 cup of potato water, sugar, butter, and salt over low heat until the butter has melted. Stir this mixture into the potato mixture and blend until smooth.
Dissolve the yeast in the remaining 2 tablespoons of warm potato water. Add to the potato mixture. Mix in the mace and nutmeg and mix thoroughly.
Add remaining flour a little at a time, with your mixer on low and fitted with the dough hook, until a stiff dough forms. Continue kneading until smooth and elastic.
Remove dough to a greased bowl and place in a warm spot to rise until doubled in bulk, about one hour.
Turn the dough onto a floured surface and roll to 1/2 inch thickness. Cut the dough with a floured biscuit or donut cutter. (I find this dough to be pretty soft, so I use a biscuit cutter since it's easier to move the full circle around than it is to move around the donut shape.).
Cover and let rise until doubled in bulk, about 45 minutes.
Heat a deep skillet or pot with 2 inches of oil to 375 degrees. Fry the donuts in batches (don't overcrowd the pan), flipping as needed until golden brown on both sides.
Drain a paper towel lined plate.
To make the glaze:.
Heat the milk in a small saucepan until warm. Remove from the heat and stir in the powdered sugar and vanilla. Whisk together to form a glaze. Dunk the warm donuts in the glaze. Let sit for 5 minutes to set.