No Fuss Party Potatoes Recipes
NO-FUSS POTATO SOUP
Steps:
- In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 7-8 hours or until the vegetables are tender. , Add milk and parsley. Cover and cook 30 minutes longer or until heated through. Garnish with chives if desired.
Nutrition Facts : Calories 190 calories, Fat 7g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 827mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
PARTY POTATOES
Super creamy and cheesy! This easy side dish is perfect for potlucks. Save time by using hash browns!
Provided by Stacie
Categories Side Dishes
Time 1h12m
Number Of Ingredients 9
Steps:
- Preheat oven to 350F.
- Add all the ingredients to a large bowl and stir to combine. Spread in a 9x13 baking dish.
- Bake for 1 hour.
- Turn the oven to broil on low. Broil for 1 minute or until the top starts to brown. Keep an eye on it because it will burn easily!
- Remove from oven and serve hot.
Nutrition Facts : Calories 272 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 65 milligrams cholesterol, Fat 23 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 416 milligrams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
NO FUSS PARTY POTATOES
I found this in a Pillsbury "slow cooker" cookbook. Made these last Sunday and they were very tasty. A hashbrown casserole with a Mexican flair!
Provided by yooper
Categories Potato
Time 4h10m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Spray 4 to 6-quart slow cooker with nonstick cooking spray.
- In medium bowl, combine soup, sour cream, chiles, and cheese, mix well.
- Arrange half of potatoes in sprayed slow cooker.
- Top with half of sour cream mixture; spread evenly.
- Top with remaining potatoes and sour cream mixture; spread evenly.
- Cover, cook on high setting for 3 1/2 to 4 1/2 hours.
- Just before serving, sprinkle top with onions and chips.
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- Peel the potatoes and cut them into quarters or more. Toss the potatoes into a medium-size, or 3-quart pot. Fill with water just enough to be leveled or above the potatoes.
- Toss in 1/2 teaspoon of salt into the water and bring water to a boil. Boil the potatoes for 8 to 10 minutes, or until a fork will go through the potatoes easily.
- Drain the potatoes in a colander. Then return the potatoes back to the pot. Toss in the butter and begin to mash them with a potato masher. Mash them until well mashed.
- Next, pour in the milk. You can warm the milk before adding them into the potatoes, or you can turn on the heat under the potatoes (on lowest heat) and continue to mash until the milk gets completely absorbed by the potatoes.
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3.5/5 (10)Category Main Meals,Sauces & DipsServings 4Total Time 1 hr 20 mins
- Preheat the oven to 200°C conventional, or 180°C fan-forced. Grease the base and side of a 1.5 litre baking dish or pie dish with 1 tablespoon of olive oil.
- Peel the potatoes and cut into slices 5 mm thick. Place in a large saucepan and cover with cold water. Bring to the boil over high heat, then leave to boil for 5–7 minutes, or until the slices are fork tender, but not falling apart. Drain carefully into a colander and set aside.
- While the potatoes are boiling, make up a creamy sauce. Put the remaining olive oil in a food processor or blender, along with the tofu, soy milk, garlic, soy sauce, mustard powder and nutritional yeast. Season with salt and pepper and blend until smooth and creamy.
- Spread one layer of potato slices in the bottom of the baking dish. Pour a layer of sauce over, to just cover the potato slices. Sprinkle with about 1 teaspoon of the French onion soup mix, and one-quarter of the cheese. Continue this layering process until all the potato slices have been used, making sure you cover the final layer with the creamy sauce.
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- Preheat oven to 350°F. In a large bowl stir together the eggs, granulated sugar, melted margarine, and vanilla. Stir in the cooked sweet potatoes and raisins. Spread the mixture evenly in an ungreased 2-quart square baking dish.
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