Garlic Mash Potaoes

Servings: 5 servings • Size: 3/4 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 159.6 • Fat: 1.7 • Carbs: 32.3 • Fiber: 3.2 • Protein: 4.5

Ingredients: 

• 2 lbs (4 medium) yukon gold potatoes, peeled and cubed
• 4 large garlic cloves, peeled and halved
• 1/4 cup fat free sour cream / for dairy free use plain coconut yogurt
• 1/4 cup fat free chicken broth
• 2 tablespoons skim milk
• 1 tbsp light butter
• kosher salt to taste
• dash of fresh ground pepper
• 1/4 cup fresh herbs of choice: parsley, thyme, tarragon

Directions: 

Put potatoes and garlic in a large pot with salt and enough water to cover. Bring to a boil. Cover and reduce heat. Simmer for 20 minutes or until potatoes are tender.Drain and return potatoes and garlic to pan.
Add sour cream and remaining ingredients. Using a masher, mash until smooth.Season with salt and pepper to taste.

Individual Hash Browns

    Servings: makes 12

Ingredients

• 1 (20 oz) bag Simply Potatoes Shredded Hash Browns; OR 3-1/2 cups shredded russet potatoes, rinsed and squeezed dry in a towel
• 3 green onions, chopped (approx. 1/3 cup), both white and green parts
• 1/2 cup grated Parmesan cheese
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoon olive oil

Directions

Preheat oven to 350 degrees. Coat 12 muffin tins with cooking spray; set aside. In large bowl, combine potatoes, onions, cheese, salt, and pepper. Toss lightly with a fork. Drizzle on olive oil. Toss with fork again until mixture is well combined. Spoon mixture evenly into 12 muffin cups. With the back of the spoon, apply gentle pressure to pack mixture into each cup. Bake for 60-75 minutes in lower third of oven. Let rest for 5 minutes, run a small knife or spatula around the edge of each cup, making sure the edges are loosened. Gently lift each potato cup out, invert it, place on serving plate bottom side up. Good served warm or room temperature.

MAKE AHEAD FOR COOKING LATER: Combine mixture, spoon it into muffin tins, cover with plastic wrap, and refrigerate until ready to bake. Remove from fridge 30 minutes before baking time. May be made the night before to cook and serve for breakfast the next day.

MAKE AND COOK AHEAD FOR REHEATING LATER: These are best when eaten freshly baked. However, they can be baked ahead of time, refrigerated or frozen, and reheated before serving. They lose some of their crispiness when reheated, but the texture and taste is still good.

FOR BITE-SIZE TATER TOTS - make them in mini muffin pans.
http://www.theyummylife.com/Parmesan_Hash_Brown_Cups

Birthday Potato Casserole

Preheat oven to 425

Ingredients:

2     Bags of Southern Style Hash browns thawed
2     10.5oz cans of cream of chicken soup
16 oz sour cream
1 1/2 cup (give or take) yellow onions
2 cups cheddar cheese
1 cup Parmesan shredded cheese ( not grated)
1 stick of butter
3 tsp salt & pepper
3 cups of cornflakes

saute onions in 1/4 a stick of butter
in a large bowl mix potatoes, soup, sour cream, cheese, salt,pepper, and onions
pour mixture in a lightly greased 9x13 pan, cover with foil and bake for 30-40 min. should be  slightly browning on the sides. take the pan out and add topping* evenly. place back in the oven, uncovered, for 15- 20 minutes. continuously check to make sure cereal is not burning, it should be toasted but not blackened.

*. to make topping melt the 3/4 stick of butter in microwave. put the cornflakes and then butter in a large zip lock bag and shake till cereal is completely covered.

Addictive Sweet Potato Burritos

INGREDIENTS:
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups cooked and mashed sweet
potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
3. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
4. Bake for 12 minutes in the preheated oven, and serve.

Crash Hot Potatoes

Prep Time: 30 Minutes | Cook Time: 25 Minutes | Difficulty: Easy | Servings: 6

Ingredients

• 12 whole New Potatoes (or Other Small Round Potatoes)
• 3 Tablespoons Olive Oil
• Kosher Salt To Taste
• Black Pepper To Taste
• Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/