Masterson Mashed Potato Salad

When Mom and Dad were first married, Dad decided he wanted to know what mashed potato tasted like so he told Mom (who was anxious to please Dad since she was a new bride) that his mother mashed the potatoes in the potato salad. Back in those days, it cost too much to make long distance phone calls (they lived in California and their families lived in Illinois), so Mom and Dad had to figure out the recipe on their own. This is what they came up with. When they went home a couple of years later, Mom asked Grandma Masterson how she made it. She said she had never heard of it! Dad was just curious and lied to her. He liked it so much that he never told her any different. We have made it this way ever since with just a few minor adjustments. 

This is one of those recipes that doesn't really have measurements.

From Sandi: 

I cook 5lbs of potatoes and mash them (with butter, but no milk). Mix miracle whip, mustard, and vinegar (or pickle juice), (to taste) then mix with potatoes. Add onion and dill relish. After everything is mixed in, add chopped boiled eggs and fold gently. After putting it all in your container, garnish the top with sliced boiled eggs. 

How many eggs? 

Almost 12. Depends on how many slices you want on top. I usually put 4 or 5 in the salad. 

Sherri's Notes 

I use the hand masher so that some of it is lumpy. 

Use about ¾ stick of butter. 

Use the same ingredients for deviled eggs (i.e. mayonnaise vs. miracle whip and Dijon mustard vs. yellow mustard) and the same ratio to taste. 

Deviled eggs (increase amounts according to taste for amount of potatoes): 

 • 1/3 cup mayonnaise

 • 1¼ tsp Dijon mustard

 • 3/4 tsp white vinegar

 • 1/4 tsp salt 

 I used 8 large eggs rather than 12. Cut up 5 in the salad plus the ends of the remaining 3. Then sliced the remaining 3 to put on top. Could have used 9 large eggs and put 4 on top for the 5 lbs. of potatoes.

Wicked Cheesy Smoked Sausage & Potato Casserole

3 cups idaho potatoes, peeled, boiled and cut into cubes when cool, approx. 1 lb
4 tablespoons butter
4 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 lb Velveeta cheese, diced
1/2 cup sharp cheddar cheese, shredded
1 lb skinless smoked sausage
1/8 teaspoon paprika
Directions:

1
Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2 inch "half moon" cuts. Cook in a frying pan for about 15 minutes, turning frequently to SLIGHTLY brown.
2
Meanwhile, put cooked & diced potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss.
3
Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (Use a whisk and stir constantly.).
4
Pour white/cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top.
5
Bake in preheated 350°F oven for 35-45 minutes (watch, until golden brown on top).
6
NOTE: You can substitute: 1/2 lb. hot dogs, sliced into 1/2-inch slices OR 1/2 lb. ham diced into 1/2-inch dices OR 12 oz. can of Spam diced into 1/2-inch dices, instead of the smoked sausage.See More

Loaded Chicken & Potatoes

1. 1 lb boneless chicken breasts, cubed (1″)
   6-8 medium skin on red potatoes, cut in 1/2″ cubes...
   1/3 c olive oil
   1 1/2 tsp salt
   1 tsp black pepper
   1 Tbsp paprika
   2 Tbsp garlic powder
   2 Tbsp hot sauce (more if you like it HOT)
   
   Topping:
   
   2 c fiesta blend cheese
   1 c crumbled bacon
   1 c diced green onion
   
   How to Make:
   
   1. Preheat oven to 400 degrees. Spray a 9X13″ baking dish with cooking spray.
   2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish..
   3. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound).
   4. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted.
   
   Serve With: extra hot sauce and/or ranch dressing or sour cream!

Crockpot potato soup - weight watchers

1. WW Pts+: 3.5 per cup
   ...

1. 1 26-30 ounce bag frozen hash browns (plain)
   2 14 ounce cans non-fat chicken broth
   1 10-3/4 can 98% fat free cream of chicken soup
   1/4 cup chopped onion
   1/4 tsp pepper
   1 - 8 ounce pkg lowfat (1/3 less fat) cream cheese
   1 cup fat free milk
   
   Directions:
   
   Add first 5 ingredients to crockpot and cook on high for an hour
   Stir and then turn to low for another hour.
   Add cream cheese, and cook another 1/2 hour or until cheese can be stirred into mixture.
   Add milk and cook 10 - 15 minutes longer.
   
   Optional: Garnish with chopped green onion and bacon bits. (Add 1 pt for garnish)
   Variation: Use frozen Country potatoes or Potatoes O'Brien in place of the hash browns.

Creamy mashed potatoes

• 5 pounds Russet Or Yukon Gold Potatoes
• 3/4 cups Butter
• 1 package (8 Oz.) Cream Cheese, Softened
• 1/2 cup (to 3/4 Cups) Half-and-Half
• 1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
• 1/2 teaspoon (to 1 Teaspoon) Black Pepper

Preparation Instructions

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.
Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until 

mash potato muffins

1. Just mash potatoes p...lain with butter or you can add yummy ingredients like cooked bacon, cheese, parsley, green onion, garlic, etc. Stuff in to a greased muffin tin, run a fork along the top and brush with melted butter or olive oil. Bake at 375 degrees or until tops are crispy and golden

Fried Mashed Potato Balls

1. Fried Mashed Potato Balls
   
   Ingredients
   2 cups cold mashed potatoes
   1 egg, lightly beaten
   3/4 cup shredded cheddar cheese...
   1/2 cup chopped green onions
   1/4 cup real bacon bits
   1/2 cup dry bread crumbs
   Oil for frying ( I use Canola Oil )
   
   Instructions
   Place mashed potatoes in a large bowl; let stand at room temperature for 30 minutes. Stir in the egg, cheese, onions and bacon bits. Shape into 1-in. balls; roll in bread crumbs. Let stand for 15 minutes.
   In an electric skillet, heat 1 inch of oil to 375°. Fry potato balls, a few at a time, for 2-1/2 to 3 minutes or until golden brown. Remove with a slotted spoon to paper towels to drain.
   
   Serve warm. Yield: 6 servings.See More

Potato soup

Ingredients:
2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
1 regular package uncooked bacon, finely diced
1 medium onion, diced
1/4 bunch celery, diced
8 cups milk
4 cups chicken stock or broth
1 teaspoon salt
1 teaspoon seasoned salt
1 teaspoon black pepper
1 cup salted butter
1 cup flour
1/2 bunch freshly chopped parsley
1 cup whipping cream
***For garnish:***
Shredded cheese
fried bacon bits
chopped green onions

Directions:

1. In a Nonstick 12-Quart Stockpot , boil potatoes in water 10 minutes. Drain and set the potatoes aside until the end. 

2. In sauté pan, cook bacon until crisp.  Drain bacon fat and place on paper towel over plate to drain more.  

3. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. 

4. To the large pan that you boiled the potatoes in, add milk, broth, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. 

5. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. 

6. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Let simmer for about 30 minutes or until flavors are incorporated. 

7. Stir in parsley, reserved potatoes, bacon (reserve some for garnish if desired), celery, onions and cream. 

8. Garnish with cheese, bacon bits, green onions or all three. Serve hot!