Favourite Potato Recpies!

Here are some fantastic Potato recipes to help you use your freshly grown spuds....

Best Ever Potato Soup!

Ingredients
8 unpeeled potatoes, cubed
1 onion, chopped
2 stalks celery, diced
3 teaspoons chicken stock powder (or 2-3 litres ready made stock)
450ml milk and cream mixed to your preferred ratio
450g bacon - cooked and crumbled
1 can condensed cream of mushroom soup
2 cups shredded Cheddar cheese

Directions
In a large stock pot combine potatoes, onions, celery, chicken stock and enough water to cover all ingredients if you are using the powdered stock
Bring to a boil and simmer on medium heat until potatoes are with in 15 minutes of being finished.
Add milk and cream mix, bacon, cream of mushroom soup and stir until creamy.
Add cheese and stir until completely melted.
Simmer on low until potatoes are done.

Nepalese Breakfast Potatoes

When my family and I were in Nepal several years ago, we were served a similar dish, and it was delicious! Make sure you try it!

Serves 4

Ingredients
750g new potatoes cut into small cubes
½ teaspoon turmeric
3 teaspoons butter
2 dessertspoons black mustard seeds
3 garlic cloves, finely chopped
225g tomatoes, pureed in a food processor
1 tablespoon soft brown sugar
2 dessertspoons of each: coriander seeds & cumin seeds – dry roasted and ground to a powder
1 dessertspoon butter
2 dessertspoons cumin seeds
Salt and pepper to taste
Handful coriander leaves chopped

Directions
In a large saucepan boil the potatoes along with the turmeric until they are soft, drain and set to one side.
In a large wok, heat the butter and mustard seeds. When they start to crackle add the garlic and fry until it browns. Add the pureed tomatoes, sugar and 350ml of water and bring to the boil, then simmer gently until the oil returns and the sauce thickens. Add the ground coriander and cumin seeds, plus the drained potatoes, stir well and simmer gently for 5 minutes.
Meanwhile, in a small frying pan, heat 1 dessertspoon of butter and fry the remaining cumin seeds until they crackle. Remove from the heat and pour on potato mix.
Finally add salt and pepper to taste and garnish with the chopped coriander leaves.
This can either be served for breakfast with fried eggs and mushrooms or as a lunch or dinner – either as a meal on its own or as a side dish!