I adore potatoes. Grew up with baked potatoes served at every Sunday-after-church lunch and mashed potatoes in the school cafeteria (back in the days when cafeteria food was awesome!)
To celebrate cooler weather, but, heck!, potatoes can be enjoyed year-round, I tracked down 45 different potato recipes for you.
Food-Storage Friendly Potato Recipes
When you purchased dehydrated and freeze-dried food, you can count on it to last for many years and be available when you need that ingredient. These 2 recipes are examples of how creative you can be with what some folks call “survival food.” It’s not just for survival!
Both these recipes call for instant mashed potatoes. I love mashed potatoes made with fresh taters, but sometimes the instant kind is all I have around. Â Try cooking this first recipe in a cast iron Dutch oven for awesome flavor!
Potato Lover Stew
Ingredients
5 cups freeze dried chicken slices, prepared
6 cups water
5 teaspoons chicken bouillon, prepared
12 tablespoons unsalted butter
2 cups Dehydrated Chopped Onions, rehydrated
1 cup Dehydrated Cross Cut Celery, rehydrated
3/4 cup flour
2 teaspoons salt
1/2 teaspoon pepper
¼ cup heavy cream
2 cups Dehydrated Diced Carrots, rehydrated
2 cups Dehydrated Sweet Peas, rehydrated
1/2 cup minced fresh parsley or 2 tablespoons dried parsley
1 cup instant mashed potatoes, prepared
Directions
- In a large pot or Dutch oven, melt the butter and sauté the onions and celery over medium-low heat for 10-15 minutes, until tender. Add the flour and cook over low heat, stirring constantly, for 2 minutes.
- Add the hot chicken bouillon to the sauce.
- Simmer over low heat for 1 more minute, stirring, until thick.
- Add salt, pepper, heavy cream, prepared chicken, carrots, peas, onions, and parsley.
- Simmer on low for 30 minutes.
In a saucepan, prepare 1 cup of mashed potatoes according to directions. Transfer chicken stew to serving dish. Place spoonfuls of prepared potato gems on top of stew. Enjoy.
Easy Shepherd’s Pie
Ingredients
1 1/2 cups Beef Flavored TVP or freeze dried ground beef, rehydrated
1/2 cup Dehydrated Chopped Onions, rehydrated
1/2 cup each Freeze Dried Peas and Freeze Dried Corn, rehydrated
1/2 cup Dehydrated Diced Carrots, rehydrated
3 cups mashed potatoes, prepared
3 tablespoons butter
1/2 cup beef broth
1 teaspoon Worcestershire sauce
Salt, pepper, other seasonings of choice
Directions:
- Prepare mashed potatoes according to label directions and set aside.
- Melt 3 tablespoons butter in large frying pan then add rehydrated vegetables, meat substitute, salt and pepper, Worcestershire sauce and beef broth. Cook over medium heat for about 10 minutes or until vegetables are tender.
- Distribute vegetables and beef mixture evenly in the bottom of an oven-proof baking dish.
- Top with mashed potatoes. Create peaks with a fork that will brown nicely.
- Bake at 400°F about 30 minutes or until bubbling and brown. Broil for last few minutes, if necessary, to brown. Serves 4.
Here are 43 more recipes that I couldn’t resist!
Cheesy Bacon Oven Chips with Chipotle Sauce
Cheesy Leftover Mashed Potato Pancakes
Corn & Cheddar Mashed Potato Fritters
Crock Pot Comforting Cheesy Potatoes
Easy “Pierogi” Casserole
Garlic Parmesan Roasted Potatoes
Kielbasa, Pepper, Onion, and Potato Hash
Lemon Herb-Roasted Potato Nuggets
Pioneer Woman’s Potatoes au Gratin
Mile-High Twice Baked Potatoes
Oprah’s Baked Potato Chip Recipe
Parmesan Potato Puffs
Pepper Jack Scalloped Potatoes
Potato Dinner Rolls
Ranch Chicken with Potatoes & Green Beans
Salt & Vinegar Roasted Potatoes
Slow Cooker Loaded Potato Soup
Slow Cooker Garlic Herb Mashed Potatoes
Thanksgiving Leftover Casserole
Warm, Roasted Baby Potato Salad with Crispy Bacon (…stop right there! You had me at ‘bacon’!)
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This is a great roundup of potato recipes and thank you so much for including my Corn & Cheddar Mashed Potato Fritters.
Dehydrated potato pieces and freeze-dried beef make a fantastic hash.
Lisa, these mashed potatoes look fabulous! My husband would love mashed potatoes every night! Happy Holidays! Linda
Love this recipe roundup! Thank you for linking my Ranch Chicken with Potatoes:-)
You’re very welcome!!
I’ve got one for you. Been making these for 30+ years. The one thing is mandatory- you MUST cook the carrots and potatoes together in a pressure cooker. They won’t taste the same otherwise. Anyway- peel and cut carrots in half and place at the bottom of the pressure cooker. Peel and cut potatoes and place them on the carrots, at the top. Add water and cook until tender. Drain the carrots and potatoes, add butter, milk, salt and pepper and mash together, adding grated Parmesan/Romano cheese until you can taste the cheese. And that’s it. This also makes the most fabulous potato pancakes I’ve ever had.
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