February 2017 – Potatoes

Potato Lasagna

Mary Ann Newswanger, New Holland

  • 1 lb. ground beef, browned
  • 4 cups thinly sliced potatoes
  • 1 medium onion, chopped
  • 1 can cheddar cheese soup
  • 1 can milk
  • 1½ cups shredded cheese


  • 15 oz. pizza sauce
  • salt to taste
  • pepper to taste
  • ½ teaspoon oregano
  • 1 teaspoon sugar
  • 1 tablespoon butter

Combine soup and milk. Place half of hamburger, potatoes and onion in a greased 9”x13” casserole. Top with soup and milk. Repeat layers. Combine pizza sauce mixture and spread over top. Cover with foil and bake at 350°F for 1½ hours. Remove foil and sprinkle with shredded cheese. Return to oven until melted.

Pot Roast

Mary Ann Newswanger, New Holland

  • 2 lb. beef roast
  • 4 small potatoes
  • 8 baby carrots
  • 2 stalks celery, chopped into 1-inch chunks
  • 1 onion, sliced
  • 1 cup beef broth
  • 1 teaspoon salt
  • flour for gravy

Cut beef into serving size pieces. Combine roast ingredients in crockpot. Cook on low about 6 hours or until tender. To make gravy, transfer juices to saucepan. Stir in flour until well blended. Cook over medium heat until thickened, stirring occasionally.

Cheesy Sausage Casserole

Elsie Reiff, Ephrata

  • 2 lb. bulk sausage
  • ½ cup onion
  • 2 cans cream of mushroom soup
  • ¾ cup milk
  • 8 cups unpeeled potatoes, cooked and diced
  • 3/4 lb. Velveeta cheese

Fry sausage with onion. Heat milk and stir in cheese until melted. Combine all ingredients in casserole dish and bake at 350°F for 30 minutes.

Cheese Potatoes

Elsie Reiff, Ephrata

  • 8 medium potatoes, cooked, cooled and shredded
  • ¼ cup onion
  • ½ cup butter
  • 1 teaspoon mustard
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1½ cups milk
  • ½ lb. Velveeta cheese

Sauté onions in melted butter. Heat milk and stir in cheese until melted. Combine all ingredients in casserole dish and bake at 350°F for 30 minutes.

Potato Filling

Sue Stauffer, New Holland
“Very good!”

  • 4 lbs. potatoes (about 6 large potatoes)
  • 2 cups milk
  • 16 slices bread
  • 1 cup butter, melted
  • 3 eggs, beaten
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 tablespoon salt
  • ½ teaspoon pepper

Preheat oven to 350°F. Boil potatoes and mash them with 1/3 cup butter and 2 cups milk. Cut bread into cubes, toss in 1/3 cup melted butter and toast in oven for 5 minutes. Add onions and celery to remaining 1/3 cup melted butter. Stir in salt and pepper. In a large bowl, mix potatoes and onion mixture. Add beaten eggs, then toasted bread cubes and stir together. Pour in buttered dish. Cover and bake 40 minutes. Uncover and bake an additional 20 minutes.

Sausage Supreme

Gloria Dougherty, Akron

  • 1 lb. fresh sausage, cut into 1-inch pieces and browned
  • (2) 10.75 oz. cans cream of mushroom soup
  • 1 onion, chopped
  • 4 potatoes, cubed

Combine all ingredients in slow cooker. Cover. Cook on low 8 hours. If mixture becomes too dry, stir in half a soup can or more of water. Makes 4 servings.

Irish Potato Soup

Gloria Dougherty, Akron

  • 4 large potatoes, peeled and diced
  • 4 vegetable bouillon cubes
  • ½ teaspoon sea salt
  • ½ teaspoon garlic salt
  • 6 cups milk
  • ½ to 1 cup flour, depending on thickness desired
  • ½ cup chopped mushrooms
  • 1 cup diced or sliced ham
  • 1 cup diced cabbage
  • 4 tablespoons butter

In a large soup pot, add the potatoes, bouillon cubes, sea salt, garlic salt, and just enough water to cover the potatoes. Bring to a boil over high heat. Reduce the heat to medium high and cook uncovered for 10 minutes.

Meanwhile, in a large saucepan over medium heat, bring the milk to a gentle simmer, just until small bubbles appear at the edges. Turn the heat to low and transfer 1½ cups of the hot milk to a mixing bowl and add the flour. Gently stir with a fork until all the flour is mixed into the milk.

Add the mushrooms and ham to the soup, increase to medium-high heat and cook 5 minutes more. Add the cabbage and butter and cook 5 minutes more. When the soup has cooked for the full 20 minutes, add the 4½ cups of hot milk and gently stir, bringing back to a simmer. Then gently pour the thickened milk into the pot and stir until well mixed. Reduce heat to medium low and simmer for 15 to 20 minutes, stirring occasionally. Serves 6 to 8.

Texas Potatoes

Laura Brubaker, Ephrata

  • 32 oz. potatoes or frozen tator tots
  • ½ cup melted butter
  • 1 teaspoon salt
  • 1 can cream of chicken soup
  • 2 cups grated cheddar cheese
  • 12 oz. sour cream
  • ½ cup chopped onion
  • ½ teaspoon pepper

Combine ingredients and pour in greased casserole dish.


  • 1½ cups crushed corn flakes
  • ¼ cup melted butter

Mix together and sprinkle on top of potato mixture. Bake at 350°F for 45 to 60 minutes.

Gourmet Cheese Potatoes

Laura Brubaker, Ephrata

  • ¼ cup butter
  • ¼ cup chopped onion
  • ¼ cup flour
  • 1 to 1½ teaspoons salt
  • ¼ teaspoon pepper
  • 1½ cups milk
  • 2 cups grated cheese
  • 4 cups cooked cubed potatoes
  • ¼ cup dry bread crumbs
  • 1 tablespoon butter

Sauté onion in butter until soft. Add flour, salt and pepper. Gradually add milk and cook until thickened. Add cheese and stir until melted. Mix with potatoes or arrange in layers in a 1½ quart casserole. Top with buttered bread crumbs or sprinkle with paprika and butter. Bake at 350°F for about 25 minutes.

Crumb Top Potatoes

Laura Brubaker, Ephrata

  • 1/3 cup butter
  • 3 or 4 large potatoes, cut in thin slices
  • 2 teaspoons salt
  • 1½ cups shredded sharp cheese
  • ¾ cup corn flakes
  • 1½ teaspoons paprika

Melt butter in jelly roll pan. Add single layer of potatoes and turn once in butter. Mix remaining ingredients. Sprinkle over top. Bake at 375°F for 30 minutes or until done.

Baked Mashed Potatoes

Laura Brubaker, Ephrata

  • 6 cups mashed potatoes
  • 8 oz. cream cheese
  • ¼ cup butter
  • 1 teaspoon salt
  • ¼ teaspoon onion powder
  • ½ teaspoon garlic salt
  • 1 cup dairy sour cream

Beat together until well blended. Add more milk if needed. Pour into greased 2-quart casserole dish. Bake at 350° for 45 to 55 minutes. If potatoes are freshly mashed and are hot, this dish can be served without baking, or baking time may be reduced.

Potato Deluxe

Joyce Bollinger, East Earl

  • 32 oz. frozen shredded hash browns (thawed for 20 minutes)
  • 1 cup chopped onion
  • 1 can cream of chicken soup
  • 1 stick melted butter
  • 8 oz. sharp shredded cheese
  • salt and pepper to taste

Mix ingredients well and pour into greased 13”x9” casserole. May be topped with crushed potato chips. Bake at 375°F for 60 minutes.

Idaho Potato Cake

Gloria Dougherty, Akron

  • 1 cup butter, softened
  • 2 eggs
  • 1 cup cold mashed potatoes
  • 1 teaspoon vanilla
  • 2 cups flour
  • ¼ cup baking cocoa
  • 1 teaspoon baking soda
  • 1 cup milk
  • 1 cup chopped nuts

In mixing bowl, cream butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Blend in potatoes and vanilla. Combine flour, cocoa and baking soda. Add alternately with milk, blending well after each addition. Stir in nuts. Pour into greased 13”x9” pan. Bake at 350°F for 40 to 45 minutes or until cake tests done. Cool on wire rack. Makes 12 to 16 servings.

Homemade Donuts

Cindy Laughman, Ephrata
“We make these every year on Fastnacht Day, as we will this year on February 28.”

  • 1 quart mashed potatoes
  • ½ cup sugar
  • 3 packages yeast mixed with ½ cup warm water
  • 2 quarts water (can use water from cooking the potatoes)
  • 1 to 2 cups flour

Combine ingredients and let set overnight.

  • 3 eggs
  • 1½ cup sugar
  • 1 pint lard or butter
  • 10 lb. bag flour

Beat eggs and sugar. Add to mixture that has set overnight. Divide in half and add 4 to 5 lbs. of flour to each half (may not need to use all 10 lbs.) Let rise until double. Roll out dough, cut donuts and allow to rise again for about an hour. Heat lard to 350 to 400°F. Fry donuts for 3 to 4 minutes. Remove from lard, cool, and top with sugar or glaze.

Potato Salad

Pauline Seibel, Lititz
“Nice for carry-in dinners – no raw eggs as with mayonnaise.”

  • 6 medium cooked potatoes, grated
  • 1 to 2 stems celery, chopped
  • ½ small onion, diced
  • 8 hard cooked eggs, diced
  • grated carrots or cheese, optional

Combine ingredients in large bowl.


  • 1 cup granulated sugar
  • 2 tablespoons flour
  • ¾ cup apple cider vinegar plus ¼ cup water
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 2 eggs, beaten
  • 1 teaspoon mustard
  • ½ tablespoon celery seed
  • dash pepper
  • 1 cup milk

Combine sugar and flour. Add vinegar, salt and butter. Bring to a boil. Add mixture gradually to the eggs, stirring. Add mustard, celery seed and pepper. Return to the pot and boil for about 2 minutes. Remove from heat and cool, then add 1 cup milk (if the milk is heated, dressing does not need to be cold before adding it). Add dressing to potato mixture and mix well.

Note: Dressing can also be made in the microwave, following the same steps. Thickening time will take less than 2 minutes after adding the eggs.

Apricot Dumplings

Wanda Lyman, Bowmansville

  • 2 lbs. potatoes
  • 12/3 cup flour
  • 2 eggs, beaten
  • pinch of salt
  • ½ teaspoon ground cinnamon
  • 2 tablespoons melted butter
  • 16 small ripe apricots, cut in half with seeds removed
  • 16 sugar cubes
  • ½ cup butter, melted
  • 4 tablespoons dry breadcrumbs

Cook potatoes until soft. Drain and peel. While still warm, squeeze through a potato ricer or mash, then cool. Mix flour, salt and cinnamon. Mix in beaten eggs and 2 tablespoons melted butter. Shape the dough into a roll about 2 inches thick. Cut into 16 pieces. Flatten each piece into a circle about 4 inches in diameter. In 16 apricot halves, place one sugar cube, then cover with remaining halves. Place one apricot on each dough circle and fold the dough around it. Using wet hands, shape into round dumplings.

Bring a large pot of lightly salted water to boil. Add the dumplings and cook over medium heat for 10 to 15 minutes or until they rise to the surface. Remove using a slotted spoon and drain.

Meanwhile, heat ½ cup butter in saucepan, add dry breadcrumbs and fry until golden brown. Roll dumplings in butter and breadcrumb mixture. Dust with confectioners sugar and serve warm.

Potato Rounds

Wanda Lyman, Bowmansville

  • 4 baking potatoes
  • 1/3 cup butter, melted
  • ¼ cup olive oil
  • 8 slices bacon, cooked and crumbled
  • ¼ cup chopped green onions
  • ¼ cup chopped small red peppers
  • 8 oz. shredded cheddar cheese

Preheat oven to 400°F. Wash and scrub potatoes, cut into ¼ inch slices. Mix melted butter and olive oil together and brush both sides of potato slices. Place on an ungreased cookie sheet. Bake in the preheated oven for 30 to 40 minutes until lightly browned on both sides, turning once. When potatoes are ready, top with crumbled bacon, green onions and red peppers. Top with cheddar cheese. Continue baking until cheese has melted. Serve with sour cream.

Pizza Potatoes

Carol Miller, Ephrata

  • 6 medium potatoes, peeled and thinly sliced
  • 1 large onion, thinly sliced
  • olive oil
  • ½ lb. grated mozzarella cheese
  • 2 oz. sliced pepperoni (optional)
  • 1 teaspoon salt
  • 1 can (8 oz.) pizza sauce

In skillet, sauté onion slices in oil until onion begins to appear transparent. Stir constantly. Drain well. Combine potatoes and onions with cheese, pepperoni and salt in crockpot. Pour pizza sauce over top. Cover and cook on low setting about 5 hours. Makes 4 to 6 servings.

Hamburger Casserole

Carol Miller, Ephrata

  • 2 large potatoes, pared and sliced thin
  • 2 to 3 medium carrots, sliced
  • 10 oz. package frozen peas, partially thawed
  • 2 medium onions, sliced
  • salt and pepper to taste
  • 2 stalks celery, sliced
  • 1½ lb. lean ground beef, browned and drained
  • 10.75 oz. can tomato soup
  • ½ cup water

Place layers of vegetables in the order given in crockpot. Season each layer with salt and pepper. Put the lightly browned ground beef on top of the celery. Mix the tomato soup with the water and pour into crockpot. Cover and cook on low 6 to 8 hours (or on high 3 to 4 hours), stirring occasionally.

Grammy’s Stewed Potatoes

Bonnie Lou Koons, Piketown
“This is one of my cherished recipes. I got it from my dear mother-in-law. She served it with salmon cakes.”

  • 3 medium potatoes, peeled and chopped into 1 inch squares
  • half medium onion, chopped into small pieces
  • 2 tablespoons chopped parsley, divided
  • 3 tablespoons butter
  • salt and pepper to taste

Combine potatoes, onion and 1 tablespoon parsley in pot and add just enough water to cover. Cook until potatoes are fork tender. Do not drain water. Add butter, remaining parsley and a little bit of flour. Cook until it reaches a gravy consistency. Potatoes should be chunky, try not to break them totally apart. Add salt and pepper to taste. If gravy gets too thick, add a little milk.