Potato pancakes

When Aunt Gertrude prepared potato pancakes, she used an old-fashioned grater, great for potatoes but not for knuckles! With homemade apple­sauce, this side dish complements a meal so well.

  • 2 eggs
  • 1 medium onion, quartered
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon baking powder
  • i 4 medium potatoes, peeled and cubed (about 1-1/2 pounds)
  • 2 tablespoons chopped fresh parsley
  • 3 to 4 tablespoons cooking oil

In a blender or food processor, place the eggs, onion, flour, salt, pepper, baking powder and 1/2 cup of potatoes. ...

Continue Reading →


Lefse, the Norwegian take on a crêpe, is just as delicious—and versatile—as its French cousin. Lefse is made from potato dough that is rolled into large, thin circles and cooked on a hot griddle. Topped with butter or cinnamon and sugar, golden-brown lefse are often served as dessert; wrapped around meats and cheeses, they work just as well as appetizers or a main course. This recipe calls for Russet Burbank potatoes, which are grown in Idaho and throughout the Midwest. ...

Continue Reading →

Country bacon butter topping for baked potatoes

  • 4 medium baking potatoes
  • 1/2 cup Land 0 Lakes Sweet Cream Butter, softened
  • 3 to 4 slices OA to 1/2 cup) bacon, crisply fried and crumbled
  • 1 teaspoon prepared mustard
  • 1 teaspoon prepared horseradish
  • 1 teaspoon parsley, chopped or flakes

Preheat Oven or Grill: 400°. Scrub and dry potatoes. Wrap each securely in 8 to 10-inch square of heavy duty foil. Bake in 400° oven or place on grill 3 to 4 inches from medium hot coals for 1 to 11/2 hours or until potatoes ...

Continue Reading →

South of the border potato skins

Topped with cream cheese, spicy salsa, olives, green onion, and cheddar cheese, our
crispy potato skins rival those in your favorite restaurants.

  • 4 baking potatoes, baked
  • 1 egg, separated
  • 1/3 cup pitted ripe olives, chopped
  • 1/4 cup green onions, sliced
  • 2 tablespoons fresh cilantro, snipped
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup (2 ounces) shredded Cheddar cheese
  • 1 cup salsa, heated

Preheat oven to 450°F Cut potatoes in half lengthwise using 5″ Self-Sharpening Utility Knife. Scoop out potato using small Stainless Steel Scoop. (Reserve potato for mashed potatoes.) Cut ...

Continue Reading →

Stuffed baked potatoes

Potatoes may be stuffed ahead of time and refrigerated or frozen. Allow additional time for reheating.

  • 3 large baking potatoes (1 pound each)
  • 1-1/2 teaspoons vegetable oil, optional
  • 1/2 cup sliced green onions
  • 1/2 cup butter or margarine, divided
  • 1/2 cup light cream
  • 1/2 cup sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 cup (4 ounces) shredded cheddar cheese
  • paprika

Rub potatoes with oil if desired; pierce with a fork. Bake at 400° for 1 hour and 20 minutes or until tender. Allow potatoes to cool to the touch. Cut potatoes ...

Continue Reading →

Springtime potato salad

  • 6 cups diced peeled cooked potatoes
  • 4 hard-cooked eggs chopped
  • 1/2 cup chopped celery
  • 1/2 cup chopped sweet pickles
  • 1/3 cup chopped onion
  • 1/3 cup chopped radishes
  • 1/2 cup mayonnaise
  • 3 tablespoons sugar
  • 1 tablespoon vinegar
  • 1 tablespoon milk
  • 1-1/2 teaspoons prepared mustard
  • 1/2 teaspoon salt
  • Paprika, optional

In a bowl, combine potatoes, eggs, cel­ery, pickles, onion and radishes. In an­other bowl, combine mayonnaise, sug­ar, vinegar, milk, mustard and salt; mix well. Pour over potato mixture; stir to coat. Chill. Sprinkle with paprika if de­sired.

Yield: 8-10 servings.

Continue Reading →

Parsley potatoes

The fresh flavor of parsley is perfect with hot buttered potatoes—it adds a little extra zip.

  • 2 pounds potatoes, peeled and cut into 2-inch pieces
  • 1/2 cup butter or margarine, melted
  • 1/4 cup minced fresh parsley
  • salt and pepper to taste 

In a saucepan, cook potatoes in water to cover until tender; drain. Combine butter and parsley; pour over the potatoes and toss to coat. Season with salt and pep­per.

Yield: 6-8 servings.

Continue Reading →

Spud facts

One medium 5.5-ounce potato has:

  • 120 calories
  • no fat
  • 5 mg sodium (that’s nothing!)
  • 2 g of fiber
  • 27 g of energy-boosting starch
  • 3 g protein
  • 40 percent of the daily requirement of vitamin C.

And as if being fat free and nutrient rich weren’t enough, potatoes just got the nod as an ideal diet food from researchers at the University of Sydney, in Australia. Participants in a study ranked 38 foods for how full they made them feel, and gave potatoes the highest award. One reason for the ...

Continue Reading →

Lefse recipes

The Elcik boys recall their Aunt Gertrude making this on those special occasions when they would visit Lisbon Falls, Maine. Carrying on the tradition, Pam and John have learned how to make batch after batch to share with family and friends during the holidays.

Tip: Allow ample time for chilling step.

Potato Lefse I

  • 6 cups riced or mashed russet potatoes
  • 1 tsp. salt
  • 3 T. margarine or butter
  • 1 T. sugar
  • 2 T. heavy cream or evaporated milk
  • 1 1/2 cups all-purpose flour

Combine all ingredients except flour; refrigerate until thoroughly chilled. Add flour; ...

Continue Reading →