Potatoes

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Emily Stokes
I'm a lady who loves cheese, sour cream, & ice cream, but I recently became lactose intolerant. My key focus in recreating dairy recipes is taste, but I try to be as health conscious as possible. Some of my recipes are low lactose rather than dairy free. I'm also a writer, teacher, nanny, dog mom, housewife, native Yinzer, current Californian, and social organizer extraordinaire.

Potatoes

Thanksgiving Leftovers Casserole

Entrées, Veggies & Sides, , , , ,

Here’s an easy, dairy free way to use up leftover Thanksgiving mashed potatoes, gravy, turkey, and vegetables. If you used the recipe for Dairy Free, Fat Free Mashed Potatoes, you’re already set to make this recipe dairy free.

Reheat your leftover mashed potatoes using a few splashes of vegetable broth or chicken broth at a time, microwaving in 1 minute intervals, then mashing with a fork until soft again and easy to spread.

My gravy was just turkey drippings thickened with cornstarch, but it solidifies when refrigerated  so I microwaved about a cup of this until liquified again.

I used green beans and carrots in this recipe, but you can use any leftover vegetables, especially peas, corn, carrots, and green beans. If they are large just chop them up before adding them to the dish.

The measurements can be adjusted depending on how much leftovers you have. Just judge it as 1 part turkey, 1 part gravy, 2 parts vegetables, and 3 parts mashed potatoes. I added the paprika mostly for color, and the thyme to flavor the vegetables which were not cooked. If your vegetables are already flavored, you may not need any spices, salt, or pepper. It’s like a Thanksgiving version of Shepherd’s pie!

Ingredients:

1 cup cooked turkey, chopped
2 cups mixed vegetables
1/2 cup-1 cup turkey gravy
3 cups mashed potatoes or more
1/4 tsp paprika (optional)
1/4 tsp thyme (optional)
sea salt and black pepper to taste

Directions:

1. Reheat your mashed potatoes and gravy until potatoes are soft to spread and gravy can be poured. Add chopped turkey, vegetables, salt, pepper, and thyme to a deep 8×8 casserole dish and mix together.

2. Pour half the gravy into the vegetables and mix. Then pour remaining gravy to fill in the space until turkey and vegetables are just covered.

3. Dollop mashed potatoes on top of the gravy mixture, and spread until fully covered and flat. The thickness of the mashed potatoes really depends on how much you want to use, and how deep your dish is. Once spread until smooth, you want to fluff the potatoes so that the tops get a little crispy in the oven. You can use a fork to rough it up or make a pretty design by carving into the smooth potato surface. Sprinkle with paprika.

4. Bake for 25 minutes at 350 degrees Fahrenheit or until hot. Set the oven to broil, and broil for 3 minutes or until the tips of the potatoes get a little bit browned. Allow to cool for a few minutes and then serve.

For dessert, leftover cranberry sauce mixed with cool whip–yum!

Three Potato Barbecue Chips

Snacks & Dips, , , , ,
Three potato bbq chips.

Try these out for a perfect game day snack! This is the tastiest BBQ seasoning I’ve ever had, and the different types of potatoes make it uniquely yours. Make sure to slice them very thin, and use the leftover seasoning on your barbecue chicken dinner!

Ingredients:

10-15 small purple, red, and gold potatoes, very thinly sliced*
1/2 cup canola oil

Seasoning:

2 tablespoons white sugar
2 teaspoons chili powder
1 teaspoon brown sugar
1 teaspoon paprika
1/4 teaspoon fine ground sea salt
1/8 teaspoon garlic powder
1 pinch of red pepper

*Makes 2 1/2 to 3 cups of potato chips.

Directions:

1. Fill a large bowl with ice water about halfway full. Rinse potatoes under warm water, and then slice them very thin. Place slices in a small colander and let soak in ice water as you are slicing.

2. Heat the canola oil in a large saucepan over medium heat until hot. You should use just enough oil to cover the potatoes–anymore is just too much.

3. Take about 20 slices of potatoes out of the ice water and pat dry on paper towels, then add them to the hot oil. Cook for about three minutes on each side or until browned and crispy. Remove chips from oil with a slotted utensil and place on plate of paper towels to absorb excess oil.

4. While chips are still drying, sprinkle seasoning on one side, then flip layer of chips over and sprinkle on the other side. After a few minutes they are ready to go into a serving bowl.

5. Start your second batch and continue frying until finished. Seal in an airtight container or Ziploc bag to keep fresh–if you have any leftovers!

Breakfast Potatoes

Veggies & Sides, , , , ,

Is your stomach feeling those extra glasses of Moscato from the night before? Have a few potatoes sitting around? Make a dairy-free comfort breakfast with easy to digest carbohydrates, perfect for the weekend morning. Here is a breakfast potatoes recipe that you can quickly throw in the oven and then go back to sipping your morning coffee.

Ingredients:

6 small gold potatoes, cubed
1/2 yellow onion, chopped
1 tablespoon extra-virgin olive oil
1 teaspoon garlic olive oil (optional)
1 teaspoon minced garlic
1 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon sea salt
1/2 teaspoon oregano
Dash cayenne pepper
Fresh parsley, coarsely chopped
Fresh basil, coarsely chopped

Directions:

1. Preheat the oven to 425 degrees Fahrenheit.

2. Cube your potatoes and place them in a 7″ x 11″ (2.2 quart) or larger baking dish.

3. Add the extra-virgin olive oil, garlic oil, onions, and minced garlic and toss until coated with oil.

4. Sprinkle the onion powder, black pepper, sea salt, and dried oregano over the potatoes and toss to coat evenly.

5. Bake at 30-35 minutes, or until tender. The potatoes will be soft and browned on the edges. Remove from oven and stir in the chopped parsley and basil. Enjoy!