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. Try cooking this first recipe in a cast iron Dutch oven for awesome flavor!
Potato Lover Stew
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
- 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
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
- 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!
Easy “Pierogi” Casserole
Parmesan Potato Puffs
Pepper Jack Scalloped Potatoes
Potato Dinner Rolls
Thanksgiving Leftover Casserole
Warm, Roasted Baby Potato Salad with Crispy Bacon (…stop right there! You had me at ‘bacon’!)