Pot Luck Potatoes & Baked Garlic Mashed Potatoes
Sometimes in the dead of winter nothing else quite hits the spot like a creamy dish of potatoes. Filling and flavoursome, we think both of these potato dishes do just that. They’re a bit special and are great for a family meal, but we tend to make them most often when entertaining.
Pot Luck Potatoes are an American scalloped potato dish with loads of creamy cheesy sauce and are great for pot luck dinners! They can be made ahead of time and reheated and are really very tasty. People always comment and ask for the recipe when we share this with friends.
The Baked Garlic Mashed Potatoes are simple to make and can also be made ahead of time, which we think is one of the best things about them! Having guests for dinner can be stressful enough and it’s always great to have part of the meal prepared to just pull out and reheat. The quantities below will serve 4-6, depending on portion size, but the ingredients can easily be doubled to cater to a larger group.
So this winter, if you’re looking for something to take out or just want a change from your normal potatoes, give one of these a try.
Pot Luck Potatoes
6 cups potatoes, peeled and sliced (about 1cm thick)
1 tin condensed cream of chicken soup
1/2 cup sour cream
85 grams cream cheese
2 tablespoons butter, melted
3/4 cup grated cheese (tasty)
1/4 cup spring onion, sliced
1/4 cup milk
1 teaspoon garlic salt
1/2 teaspoon black pepper
Preheat your oven to 180 degrees celsius. Peel and slice the potatoes and boil in salted water for 10-12 minutes, until soft but not mushy. Drain and leave in the pot.
In a large bowl mix together the soup, sour cream, cream cheese and butter. Stir in 1/4 cup of the grated cheese, 3 tablespoons of the spring onions, the milk, garlic salt and pepper. Gently stir in the cooked potatoes and transfer to the prepared dish.
Bake for 25 minutes, until heated through. Sprinkle the remaining cheese over the top and stand for approximately five minutes, until the cheese is melted. Add remaining spring onions. Serves 8-10.
Recipe from Better Homes and Garden cookbook
Baked Garlic Mashed Potatoes
1 kilogram potatoes, peeled and cut into cubes
100 grams cream cheese (can use light)
3 spring onions, chopped
1/2 tablespoon garlic salt
25 grams butter
1/2 cup cream
Salt and pepper
25 grams of butter (second measure)
Preheat your oven to 180 degrees. Grease a dish (approximately 25cms x 25cms).
Put the potatoes in a saucepan and cover with water. Add 1/2 teaspoon of salt. Bring to the boil and cook approximately 10- 12 minutes, or until the potatoes are soft but not mushy.
Drain the potatoes and mash them a couple of times before adding the remaining ingredients. Mix everything together until smooth. Spread into the prepared dish. Cube the second measure of butter and spread over the top of the potatoes. Bake for 25 minutes until the top of the potatoes are lightly brown on top and heated in the middle.
If you’re making these ahead of time, put them in the fridge after adding the cubes of butter to the top. They’ll need a longer cooking time – about 40 minutes in total.
Recipe from Mel’s Kitchen Cafe