September Preparedness Newsletter

 Download Newsletter HERE

Potato Recipes

Pesto Mashed Potatoes

1 3/4 cups water

1/4 cup olive oil

1 pouch pesto sauce mix

1/2 tsp salt

3/4 cup milk

2 cups potato flakes

Olive oil (optional for garnish)

Grated parmesan cheese (optional for garnish)

Heat water, olive oil, pesto mix, and salt in a sauce pan until boiling.  Remove from heat and add milk.  Stir in  potato flakes with a fork until potatoes are desired consistency.  Serve warm with a drizzle of olive oil and grated parmesan cheese.

Baked Macaroni and Cheese

1 cup potato flakes

1/2 cup water

2 cups dry elbow macaroni noodles

1 egg

1 1/4 cup low fat milk (or milk substitute)

1/4 tsp garlic powder

1/8 tsp mustard powder (or 1/2 tsp mustard)

pinch of salt and pepper (to taste)

3/4 cup grated sharp cheddar

1/8 cup low fat cottage cheese (or 1 oz cream cheese)

1/4 cup panko bread crumbs (optional)

1/4 cup grated parmesan cheese (optional)

Preheat oven to 425 degrees.  Grease 9x13 in baking dish.  While the oven heats, cook pasta in salted water according to package directions.  Drain pasta and set aside.  In a separate, microwave safe, bowl whisk together potato flakes, 1/2 cup milk, and 1/2 cup water.  Microwave for 3 minutes and stir until creamy.  In another bowl, whisk together the egg, 3/4 cup milk, mustard powder, garlic powder, salt, and pepper.  Pour the egg mixture into the (now empty) sauce pan you used for the pasta.  Cook cheese and egg mixture over medium heat, whisking constantly, until cheese melts and the sauce begins to thicken (about 2-3 minutes).  Turn off the heat.  Add mashed potato mixture to the sauce pan and stir until smooth.  Add an additional 1/2 cup milk and stir.  Add the pasta to the sauce and season with additional salt and pepper if desired.  Pour macaroni mixture into baking dish.  If desired, sprinkle bread crumbs and paremesan evenly over each dish.  Bake for 15-20 minutes or until the bread crumbs are golden brown.

Cheesy Corn Chowder

1 small yellow onion

1/2 cup carrots, chopped

1 medium red bell pepper, roughly chopped

2 cups potato flakes

2 cups low fat milk

1 cup water

2 chicken bouillon cubes +2 cups water OR 2 cups chicken broth

1 (15 oz.) can creamed corn

pinch of sweetener of choice

salt and pepper to taste

1/ cup grated low fat cheddar or mozzarella cheese

1/4 cup grated parmesan cheese

Add all ingredients except for the cheese to a large pot and bring to a boil.  Turn down heat to medium low and cover.  Cook on medium low heat for 45 minutes, or until all of the vegetables are tender, stirring occasionally.  After cooking, ladle or pour pot contents into a blender, and blend until vegetables are the desired size and consistency.  Pour everything back into the pot and stir in cheeses until everything is well combined.

*May also add cooked chicken, additional corn, or bacon for a different variation.

Potato Parmesan Biscuits

3 cups all-purpose flour

1 1/3 cups potato flakes

2 tablespoons baking powder

2 tablespoons sugar

2 teaspoons salt

1 cup cold butter, cut into small cubes

1 cup buttermilk

1/2 cup cold water

1 egg

Heat oven to 375 degrees.  Mix flour, potatoes, parmesan, baking powder, sugar, and salt in a large bowl.  Add butter; rub with fingers or a for until mixture forms coarse crumbles.  Stir together buttermilk, water, and egg in a small bowl.  Add to dry ingredients; mix with a fork to make a moist soft dough.  Dough will not be smooth.  Turn dough onto a floured surface and knead 3-4 times.  Roll to 3/4 inch thickness.  Cut into desired shapes and place on a lightly greased or parchment lined baking sheet.  Bake biscuits until golden brown, about 30 minutes.  Cool 10 minutes before serving.

Whole Wheat Potato Rolls

1 3/4 cups water, hot

1 1/ cups potato flakes

2 cups all-purpose flour

1 cup whole wheat flour

1/4 cup dry milk powder

1 package active dry yeast

1 teaspoon salt

6 tablespoons butter, softened

1/4 cup honey

1 egg

Combine water and potato flakes in a medium bowl, let stand 5 minutes.  Mix flours, dry milk powder, yeast and salt in a large bowl of a stand mixer or a mixing bowl.  Stir butter, honey, and egg into potatoes.  Add to dry mixture and beat with paddle or hook attachment to make a smooth and elastic dough, about 5 minutes.  (Can also beat well with spoon and knead on a hard surface until smooth.)  Cut into 8 equal pieces and shape into balls (16 pieces to make dinner rolls).  Place at least 1 inch apart on two lightly greased or parchment lined baking sheets.  Cover with a towel and let rise in a warm, draft-free place until double in size, 1 to 1 1/2 hours.  Heat oven to 350 degrees.  Bake until golden brown, 20-25 minutes.