Rural Lifestyle

Life in Rural America

Tag: potato recipes

Old Fashioned Potato Recipes

Bushel of potatoes

PARSLEY PIES

Mash and season with butter and salt half a dozen boiled white potatoes, add a little grated onion and chopped parsley.

Sift together in a bowl 1 cup of flour, 1 teaspoonful baking powder and a little salt.

Add a small quantity of milk to one egg if not enough liquid to mix into a soft dough.

Roll out like pie crust, handling as little as possible. Cut into small squares, fill with the potato mixture, turn opposite corners over and pinch together all around like small, three-cornered pies. Drop the small triangular pies into boiling, salted water a few minutes, or until they rise to top; then skim out and brown them in a pan containing a tablespoonful each of butter and lard.

Germans call these “Garden Birds.” Stale bread crumbs, browned in butter, may be sprinkled over these pies when served. Serve hot.

These are really pot pie or dumplings with potato filling.

POTATO BALLS

Potato Balls

Boil until tender, 8 medium-sized (not pared) potatoes;

When quite cold remove parings and grate them; fry one finely-chopped onion in a little butter until a yellow-brown; add this, also 1 egg, to the potatoes, season with salt and pepper and add flour enough to mold into balls;

Use only flour enough to hold the mixture together.

The chopped onion may be omitted, and instead, brown small, dice-like pieces of bread in a little butter, shape dumplings into balls the size of walnuts, place a teaspoonful of the browned bread crumbs in the center of each and add also a little chopped parsley.

Drop the dumplings in salted boiling water and cook uncovered from 15 to 20 minutes.

When dumplings rise to the top they should be cooked sufficiently, when remove from kettle with a skimmer to a platter; cut dumplings in half and strew over them bread crumbs, browned in butter.

POTATO PANCAKES

POTATO PANCAKES

2 cups of chopped potato

½ cup milk

1 egg

1 teaspoon salt

2 cups flour

5 teaspoons of baking powder

2 cups of hot water

Parboil potatoes in the skins for fifteen minutes. Pare and chop fine or put through food chopper.

Mix potatoes, milk, eggs and salt.

Sift the flour and baking powder and stir into a smooth batter.

Thin with hot water as necessary.

Bake on a greased griddle.

POTATO PARKER HOUSE ROLLS

½ cake yeast

1 cup milk (scalded)

1 teaspoon fat

3 tablespoons corn syrup (or 1 tablespoon sugar)

3½ cups flour

2 cups potato (mashed and hot)

1 teaspoon salt

1 egg

Dissolve yeast in milk (luke warm). Stir in dry ingredients. Add potato and knead until smooth. Let rise until light. Roll thin, fold over, bake until brown.

POTATO YEAST BREAD

½ cup milk and water or water

2 tablespoons corn syrup

4 tablespoons fat

1½ teaspoons salt

4 cups boiled potatoes

8 cups flour

½ cake compressed yeast

¼ cup warm water

Dissolve yeast in the warm water. Add other ingredients and make same as any bread.

POTATO BREAD

1½ cups tightly packed mashed potato

2½ cups wheat flour

1 tablespoon warm water

½ yeast cake

½ teaspoon salt

Make dough as usual. Let rise in warm place for 15 minutes.

Mould into loaf, put in pan, let rise until double in bulk in warm place.

Bake for 45 minutes in hot oven.

POTATO BISCUIT

1 cup mashed lightly packed potato

2 tablespoons fat

1 cup whole wheat flour

1 teaspoons baking powder

1 teaspoon salt

About ½ cup milk or water in which potatoes were cooked

Add melted fat to mashed potato. Mix and sift flour, baking powder and salt and add to potato mixture, add enough of the milk to make a soft dough.

Roll out ½ inch thick, cut with a biscuit cutter and bake in a quick oven for 15 minutes.

(If bread flour is used in place of whole wheat, the biscuits are slightly lighter and flakier in texture.)

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Kevin Felts © 2008 - 2018