Breakfast - Homemade Hash Browns

Ingredients: 
1 Tbsp butter
2 medium prepared potatoes ( appx 1 1/2 cups) 
1/2 cup chopped onions or 1/2 cup shallot 
salt and pepper (to taste) 

Directions:
- Add a pinch of salt to water - then boil the potatoes approx 20 mins. (You want the fork to barely slide through the potatoes.)
- Dice potatoes (peeling is optional).
- Melt butter in frying pan.
- Add  finely chopped onions.
- Sautee on medium heat until the onions are tender and slightly brown.
- Add the potatoes and mix thoroughly with the onions.
- Fry the potatoes turning them over frequently for even cooking.

If potatoes start to stick to the bottom of the skillet, add more butter or (about 1 tablespoon) Fry until potatoes are a nice golden brown.

The Best Old fashioned Mashed Potatoes

Ingredients:
4 large russet Potatoes
1/2 cup milk
1/4 cup butter
1tsp salt
Salt and Pepper to taste

Directions:
- Peel and cut potatoes into 2 inch chunks.  Place potatoes into large pot of water, add 1tsp of salt. Bring to a boil, reduce heat to medium-low, cover, and simmer until they are tender - approx 20 to 25 minutes. Drain well.
- Gently mash the potatoes.  Add all remaining ingredients. Continue to mash until light and fluffy.

*NOTE - for best results: To get the best-boiled potato, they actually need to be simmered. Place potatoes in about two centimeters (one inch) of boiling water in a heavy saucepan with a tight-fitting lid. When water returns to a boil, reduce heat and simmer for about 20 to 30 minutes or until fork tender. Uncover the saucepan and drain immediately if the preference is to keep the potatoes dry.

Scallop potatoes

Serves 6 people

Ingredients: 
4 medium sized thinly sliced FoodTrust Russet potatoes 
3 tablespoons flour
3 tablespoons butter 
1 1/2 cups whole milk 
1 teaspoon salt 
1 dash cayenne pepper 
1 1/4 cup grated sharp cheddar cheese 
1/2 cup grated cheese, to sprinkle on top 

Directions:
- Melt the butter In a sauce pan, blend in the flour.
- Stir in milk.
- Add salt and cayenne pepper.
- Simmer until smooth and bubble form.  Stir occasionally with a whisk.
- Stir in cheese.
- Put half of the sliced potatoes into a gently greased 8x8 casserole dish.
- Pour half of  the cream sauce over the potatoes.
- Repeat steps 6 then 7.
- Sprinkle the remaining cheese on top.
- Bake uncovered for approximately 1 hour at 350°F.

Delicious and EASY Hasselback Potatoes

Ingredients:
8-10 small FoodTrust russet potatoes 
4 tablespoons melted butter 
2 tablespoons olive oil
Kosher salt and ground pepper

Topping:
3/4 cup sour cream or plain greek yogurt
3/4 teaspoon garlic powder
1.5 tablespoon finely chopped fresh parsley
Kosher salt and freshly ground black pepper to taste

Directions:
- Preheat oven to 400 degrees F.
- Place potatoes into a large wooden or metal spoon. Using a sharp knife, make slices across the potato the short way about 1/8 to 1/4 inch apart, making sure to cut down to the lip of the spoon, not all the way through the potato. The slices should stay connected at the bottom, and the spoon helps keep the depth even.
- When finished all potatoes toss in a medium bowl with butter and olive oil. Place on a baking sheet and sprinkle generously with salt and pepper. Bake until potatoes are cooked through, about 1 hour.Topping:- Combine ingredients in a small bowl, add a dollop to each potato .

*NOTE - for best results: To get the best-boiled potato, they actually need to be simmered. Place potatoes in about two centimeters (one inch) of boiling water in a heavy saucepan with a tight-fitting lid. When water returns to a boil, reduce heat and simmer for about 20 to 30 minutes or until fork tender. Uncover the saucepan and drain immediately if the preference is to keep the potatoes dry.

The Best Easy and Delicious Potato Salad

Serves 6

Ingredients:
6 medium sized russet potatoes 
3 hard boiled eggs
3 heaping Tbsp Miracle Whip
3 heaping Tbsp Cole Slaw dressing
1/2 medium onion finely chopped
2 stems of celery finely chopped
salt & pepper to taste

Directions:
- Add a pinch of salt to water - then boil the potatoes approx 20 mins. (You want the fork to slide through the potatoes.)
- Drain and mash potatoes (slightly chunky, not to fine)
- Add remaining ingredients and mash together.

*You may add an extra hard boiled egg if preferred.

* New potatoes may also be used, but we suggest they would be cubed instead of mashed.

Healthy & Delicious Roasted Potatoes

Ingredients:
1 tablespoon olive oil 
1 tablespoon chopped fresh rosemary 
1 tablespoon chopped fresh parsley
1 tablespoon minced garlic 
¼ - ½  teaspoon red pepper flakes 
½ - 1 teaspoon salt 
4-5 large Russet potatoes, cubed

Directions:
- Preheat oven to 475 degrees F (245 degrees C).
- Combine oil, garlic, rosemary, parsley, red pepper flakes, and salt in a large bowl. Add potatoes and toss until evenly covered.  Spread evenly on a baking sheet.
- Roast in preheated oven, turning occasionally, until potatoes are brown on all sides, 20 to 30 minutes.