Ingredients

• 5 sweet potatoes
• ¼ tsp salt
• ¼ cup butter
• 2 eggs
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• ½ cup white sugar
• 2 Tbs heavy cream
• ¼ cup butter, softened
• 3 Tbs all-purpose flour
• ¾ cup packed light brown sugar
• ½ cup chopped pecans

Directions

1. Preheat oven to 350 degrees. Lightly grease a 9×13 inch baking dish.
2. Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
3. In a large bowl, mix the mashed sweet potatoes, salt, ¼ cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
4. In a medium bowl, combine ¼ cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
5. Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.

The post Gourmet Sweet Potato Classic appeared first on Postcards Magazine.

Ingredients

• 10 lbs potatoes, peeled
• 2 (6 oz) cans black olives, diced
• 2 (6 oz) jars green olives, diced
• 1 cup dill pickle chips, diced
• 1 cup sweet onion,
  finely chopped
• 16 hard-cooked eggs, chopped
• ¼ cup prepared yellow mustard
• 7 cups mayonnaise

Directions

1. Place potatoes into a large pot and cover with salted water; bring to a boil. (You may need two pots.) Reduce heat to medium-low and simmer until fork-tender, about 1 to 1½ hours. Start checking for doneness after 1 hour. Drain and rinse the potatoes with cold running water.
2. Place black olives, green olives, pickle chips, onion, and hard-cooked eggs into a large heavy-duty disposable foil pan. When the potatoes are cool, chop them into small pieces and gently mix them with the olive-egg mixture.
3. Combine mayonnaise and yellow mustard together. Add the dressing to the salad ingredients and mix well. Chill for at least 2 hours before serving.

The post Lela’s Fourth of July Potato Salad appeared first on Postcards Magazine.

Ingredients

• 1/4 cup mashed potatoes
• 2 Tbs milk
• 1 tsp vanilla extract
• 1 pinch salt
• 1 (16 oz) pkg confectioners’ sugar
• 1 Tbs confectioners’ sugar for dusting, or as needed
• 1/3 cup peanut butter, or as needed

Directions

1. Combine mashed potatoes, milk, vanilla extract, and salt in a bowl.
2. Stir confectioners’ sugar into potato mixture until a dough consistency is reached.
3. Refrigerate dough until chilled, about 1 hour.
4. Sprinkle confectioners’ sugar on a cutting board or waxed paper.
5. Roll dough into a large rectangular shape on prepared surface.
6. Spread enough peanut butter on top layer of dough to cover.
7. Roll dough into a jelly roll shape; refrigerate roll for 1 hour.
8. Slice dough into pinwheels.

The post Peanut Butter Potato Candy appeared first on Postcards Magazine.

Ingredients:

• 4 russet potatoes, peeled and grated
• 2 eggs
• 1/2 cup milk
• 1 cup all-purpose flour
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup real bacon bits (optional)
• 1 tsp onion salt
• 1 tsp baking powder
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/4 cup corn oil
• 2 Tbs butter

Directions:

1. Mix together potatoes, eggs, and milk in a large bowl.
2. Stir flour, Parmesan cheese, cheddar cheese, bacon bits, onion salt, baking powder, salt, and black pepper into potato mixture using a fork.
3. Heat corn oil and butter in a large skillet over medium heat.
4. Spoon about 2 tablespoons potato mixture into skillet. Cook patties until golden brown, about 4 minutes per side.
5. Drain cooked pancakes on paper towel-lined plate.

The post Cheesy Potato Pancakes appeared first on Postcards Magazine.

Ingredients

• 2 1/2 lbs potatoes, peeled and cubed
• 4 slices bacon
• 1/2 small head cabbage, chopped
• 1 large onion, chopped
• 1/2 cup milk
• salt and pepper to taste
• 1/4 cup butter, melted

Directions

1. Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside.
3. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.
4. Drain the cooked potatoes, mash with milk and season with salt and pepper.
5. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter.

The post Colcannon appeared first on Postcards Magazine.

Ingredients

• 9 red potatoes
• ½ cup ranch dressing
• 1 Tbs garlic powder
• 1 tsp paprika
• 1 tsp salt
• ½ tsp pepper
• 1 cup cheddar, shredded
• ¼ cup chives, chopped

Directions

1. Preheat oven to 400°F/200˚C.
2. Slice the potatoes in half, lengthwise, then slice each half lengthwise three times and across four times, to cube.
3. Bring a large pot of water to a boil and drop in chopped potatoes; cook 10 minutes.
4. Drain potatoes and mix in ranch, garlic powder, paprika, salt, and pepper.
5. Bake for 30-35 minutes, or until nicely browned.
6. While still hot, mix in cheddar and chives.
7. Allow to cool for 5 minutes.
8. Serve warm and enjoy!

The post Cheddar Ranch Potatoes appeared first on Postcards Magazine.

Ingredients

• 2 carrots
• 1 Tbs oil
• ¼ cup parmesan cheese
• 1 Tbs garlic powder
• 1 tsp pepper
• ¼ cup fresh parsley, chopped
• ½ tsp salt

Dipping Sauce

• 2 Tbs Greek yogurt
• 1 Tbs lemon juice
• ½ tsp garlic salt
• 1 tsp pepper

Directions

1. Preheat oven to 400°F/200˚C.
2. Slice the top and bottom off carrots, then slice them in half, slice each half into thirds lengthwise.
3. In a large bowl, mix ingredients with carrot sticks.
4. Spread on a baking sheet.
5. Bake for 15-20 minutes (depending on how crispy you want them).
6. Allow to cool for 5 minutes.
7. Enjoy!

Dipping Sauce

1. Mix together ingredients in a small bowl.
2. Serve with warm carrot fries.

The post Garlic Parmesan–Baked Carrot Fries appeared first on Postcards Magazine.

Ingredients

• 2 -3 sheets heavy-duty foil
• 1 packet onion soup powder
• 10-12 baby red potatoes, thinly sliced
• 12 slices cooked and crumbled bacon
• salt and pepper to taste
• 3 tablespoons butter
• 1 small onion, thinly sliced and diced (optional)
• 1 cup cheese (optional)
• sour cream for serving (optional)

Directions

1. Spray each sheet of foil with cooking spray.
2. Top each piece with equal portions of potatoes, bacon, and onion soup powder; mix.
3. Add salt and pepper to taste.
4. Add 1 tablespoon of butter to each serving. Wrap securely.
5. Grill for 20 to 30 minutes. Or you can bake in the oven at 350° for about 35 minutes or till done.
6. Let stand 10 minutes before serving.
7. Serve in foil, topped with sour cream, cheese and onion if desired

The post Bacon & Onion Foil Packet Potatoes appeared first on Postcards Magazine.

Ingredients:

• 1 30 oz bag frozen diced hashbrowns
• 1 32 oz box chicken broth
• 1 can cream of chicken soup (10 oz)
• 1 pkg cream cheese (8 oz, not fat free)
• 3 oz bacon bits
• 1 cup shredded cheddar cheese
• salt and pepper to taste

Directions:

1. Put the potatoes in the crockpot. Add in the chicken broth, cream of chicken soup, and half of the bacon bits. Add a pinch of salt and pepper.
2. Cook on low for 8 hours or until potatoes are tender.
3. An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot.
4. Mix a few times throughout the hour before serving.
5. Once the cream cheese is completely mixed in, it’s ready to serve.
6. Top with cheddar cheese and some additional bacon bits.

The post Easy Crock Pot Potato Soup appeared first on Postcards Magazine.