Potato Dishes from the '50s
Recipe Box Treasures
While looking through my mother's old recipe box, I came across newspaper clippings with recipes for potato dishes. I surmised by the looks of the old yellow clippings, that these were dishes my mother used to make in the 1950s. I have such fond memories of that era and feel lucky to have been a youngster when every father knew best, and every mother was a world class homemaker.
Hope you try some of these potato recipes for your family, they are nutritious and inexpensive.
CASSEROLE BAKED MASHED POTATOES
- 3lbs Idaho or Russet potatoes
- 1 stick butter or margarine, divided
- 1/2 cup milk (more if needed)
- Salt and pepper to taste
- Peel the potatoes and cut into 2 inch pieces.
- Rinse them in cold water and place in a pan with water to barely cover.
- Add a teaspoon of salt.
- Cover and cook over medium heat until fork pierces them easily.
- Drain well and return to pan.
- Cut 2 tablespoons of butter from stick and reserve.
- Add balance of butter to the potatoes and mash them rigorously.
- Add milk as you go along until you have light and fluffy potatoes.
- Season with salt and pepper, tasting for right flavor.
- Place potatoes in greased 2-quart casserole, making peaks on top with the back of spoon.
- Cut the reserved butter in small pieces and dot here and there over potatoes.
- Sprinkle with paprika and bake in preheated 350 degree oven for 20-30 minutes
Variations - Casserole Baked Mashed Potatoes (Try one or a combination.)
- Reduce milk to 1/3 cup and add 1/2 cup sour cream.
- Add 2 tablespoons finely shopped chives or green onions.
- Add 2 tablespoons roasted garlic.
- Add 3 strips of crispy crumbled bacon.
- Add 1/8 teaspoon nutmeg.
OVEN BROWNED POTATOES
- 5 to 6 medium potatoes (red or Idaho)
- 2 tbsp. olive oil
- 3 tbsp. butter or margarine, melted
- 2 cloves garlic cut in half
- 2 tbsp. white wine
- 1 tsp instant chicken bullion seasoning
- black pepper, rosemary
- Peel or leave thin skin on, and cut potatoes in quarters, wash and pat dry.
- In roasting pan, put olive oil, melted butter, wine, chicken bullion seasoning, garlic cloves cut into halves, pepper and potatoes.
- Mix with hands to combine evenly.
- Sprinkle with some rosemary.
- Bake in 350 degree oven for 45 minutes.
- If potatoes are not browned, raise temperature to 450 degrees until they have browned.
- 3 lbs Idaho or Russet potatoes
- 1/4 Stick butter or margarine
- 1/3 cup milk
- 1/4 dry bread crumbs
- 2/3 cup grated Romano or Parmesan cheese
- clove garlic, through garlic press
- 2 tablespoons parsley, finely minced
- 1/4 teaspoon nutmeg
- 2 eggs beaten
- salt and pepper to taste
- 3/4 cup dry bread crumbs
- 1/4 cup flour
- Oil for frying
- Place peeled and cubed potatoes in pan with water to barely cover.
- Add a teaspoon of salt.
- Cook and drain when a fork pierces the potatoes easily.
- Return to pan, mash and whip adding all ingredients up until beaten eggs.
- Check taste and adjust with salt and pepper.
- Allow to cool, then add eggs and form into golf ball-sized balls.
- Combine dry bread crumbs with flour and roll each potato ball in it.
- Heat about 1/4 inch of oil in skillet, when hot add the potato balls without crowding.
- Using two forks, carefully turn the potatoes to brown on all sides.
- Remove to paper towels to drain.
You may want to wipe off the skillet after cooking half of the balls, then finish the rest using fresh oil. This helps to keep all the croquettes a golden brown. Warm in oven before serving. These may also be frozen and stored in a tightly covered container. To serve, place frozen balls in a 350 degree oven until heated through and crisp.