Holiday Survival Week ~ The 'Eyes' Have It ~ Potatoes.

Ham & Cheese Mashed Potatoes
This recipe can be made with homemade mashed potatoes or instant mashed potatoes. Either way it tastes fabulous!

2 cups of mashed potatoes
3/4 teaspoon of garlic salt
1 cup of fully cooked ham, diced
1 cup of cheddar cheese, shredded
1/2 cup of whipping cream, whipped

Begin by combining the potatoes and garlic salt in a medium sized bowl. In a greased baking dish, spread the potatoes in the bottom. Add ham by sprinkling it all over. Fold the cheddar cheese into the whipped cream. Spoon it over the ham. Bake at 450°, uncovered for 15 minutes or until golden brown. Makes 4-6 servings.

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Cheesy Mashed Potato Pots


2 pounds cut up, red potatoes, peeled
1/2 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
Milk (optional)
1/2 cup whipping cream
1/3 cup shredded cheddar cheese
Freshly ground black pepper (optional)

1. Preheat oven to 350 degrees F. In a covered large saucepan, cook potatoes in enough boiling water to cover for 15 to 20 minutes or until tender. Drain.

Mash with a potato masher then beat with an electric mixer on low speed. Season with the salt and 1/8 teaspoon pepper. If necessary, add a small amount of milk for desired consistency.

2. Grease four 10- to 12-ounce individual casseroles or custard cups or a 1- to 1-1/2-quart casserole. Spoon potato mixture into prepared casserole(s). In a chilled medium bowl, beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl over); fold in cheese. Spoon cheese mixture over potatoes. Place casserole(s) on a baking sheet. Bake, uncovered, about 20 minutes or until lightly browned and heated through. If desired, sprinkle with additional black pepper. Makes 4 servings.

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Walnut & Sage Potatoes Au Gratin

2 pounds small new potatoes
1 medium onion, chopped
1 teaspoon minced garlic (2 cloves)
3 tablespoons extra virgin olive oil
3 tablespoons all-purpose flour
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
2-1/2 cups milk
3 tablespoons snipped fresh sage
1 cup shredded Gruyere cheese (4 oz.)
1/3 cup broken walnuts
Fresh sage leaves (optional)


1. Preheat oven to 350 degrees F. Grease a 2-quart casserole; set aside. Halve potatoes lengthwise. Place potato halves in colander. Rinse with cold water; drain.

2. For sauce: In a medium saucepan, cook onion and garlic in hot oil over medium heat until tender. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Remove from heat; stir in snipped sage.

3. Layer half of the potatoes in a greased 2-quart casserole. Top with half the sauce. Sprinkle with half of the cheese. Repeat layering with potatoes and sauce. (Cover and chill remaining cheese until needed.)

4. Cover and bake for 40 minutes. Uncover and bake about 25 minutes more or just until potatoes are tender. Sprinkle with remaining cheese; top with walnuts. Bake, uncovered, for 5 minutes more. Let stand for 10 minutes before serving. If desired, garnish with sage leaves. Makes 10 to 12 servings.

Microwave Directions: Using microwave-safe casserole, prepare as directed through Step 3. Cover with plastic wrap, turning back edge of wrap to allow steam to escape. Microwave on 70 percent power (medium-high) for 25 to 30 minutes or until potatoes are tender. Sprinkle with remaining cheese; top with walnuts. Cover and let stand for 5 minutes.

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