Potato Casserole

potato casserole

potato casserole

Easy potato dish

This potato casserole can be made ahead of time and served on a different day. This makes for an easy meal when you have other last-minute preparations you will need to do.

Cook your potatoes and then cool. Peel and shred or dice the potatoes. Mix all the other ingredients together and add to the potatoes. If you have left-over potatoes in your fridge (such as baked potatoes or jacket potatoes) you can use them up with this recipe. Just peel the potatoes and follow the directions in the recipe.

For the topping, the recipe calls for cornflakes, but you can use Ritz crackers instead of just skip the topping. You can increase the amount or decrease it. You choose by what your family prefers.

potato casseroleWhat I like about this potato casserole dish is that it can be made a day ahead or earlier in the day. This way, you’re able to focus on other things instead of assembling ingredients so close to the time of the meal.

  The potato casserole recipe

potato casserole

Potato Casserole

My Windowsill
A simple, filling potato casserole that is tasty and can be prepared ahead of time.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main
Cuisine American
Servings 8

Ingredients
  

  • 6 medium-large potatoes
  • Sour cream - 1 cup
  • Cream of chicken soup - one can
  • Shredded cheddar cheese - 1- 1/2 cups
  • 2 Tablespoons minced onion
  • Garlic powder - to taste
  • Salt and pepper - to taste
  • TOPPING
  • 1 cup corn flakes crushed OR Ritz crackers
  • 2 Tbsp. butter melted

Instructions
 

  • Wash potatoes
  • Cook until almost tender
  • Cool
  • Peel potatoes and shred OR cut into chunks
  • Mix other ingredients together
  • Combine with the potatoes
  • Put into casserole dish
  • Top with cornflake/butter mixture
  • Bake at 350 for 30-45 minutes

Pinterest Potato Casserole

Photo credit: Rae Slabach

Refrigerator Potatoes (Mashed)

refrigerator mashed potatoes ready to go

Planning ahead for mashed refrigerator potatoes

The cool thing about this mashed potato recipe is that it can be made several days ahead and kept in the refrigerator. You can make an extra amount of mashed potatoes earlier in the week, keep some separate from your finished product for your meal, and then use them to assemble this dish.  Or, if you happen to have more potatoes left-over than you’d planned, this recipe works well.

When you’re working on the remainder of the meal, you can pop these into the oven. They will be ready by the time you’re done setting the table and completing meal preparation.

You’ll need 6-8 potatoes, sour cream, cream cheese, salt and pepper, garlic and onion, and butter.

I’ve often substituted Greek Yogurt for the sour cream and my family (including those who don’t like yogurt) is none the wiser.

potatoes refrigerator ingredients

The nitty-gritty of refrigerator potatoes

Peel, chunk and cook the potatoes. Drain the water and then beat until potatoes are mashed.  You can add a little bit of milk if you’d like, or wait until you add the other ingredients. After the potatoes are mashed, add your other ingredients. You can add milk if they are too thick.

potatoes in mixer

Top with pats of butter. Put potatoes in a casserole dish and cover. Refrigerate potato dish up to seven days.

ready to go in the refrigerator

Finally

To serve these refrigerator potatoes, bake at 350 for 45-55 minutes if potatoes are cold.  If the potatoes are lukewarm, bake for 30 minutes or until heated through. You can take the potatoes out of the refrigerator several hours before to help them acclimate to room temperature.

and a little gravy on the side

 

Refrigerator Mashed Potatoes

my windowsill
These potatoes are a gourmet dish. The nice part is that all the work is done days ahead of the occasion.
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course potatoes
Cuisine American
Servings 8

Ingredients
  

  • 6 cups mashed potatoes
  • 8 oz. cream cheese
  • ½ cup melted margarine
  • 1 tsp. salt
  • ½ tsp. garlic salt
  • 1 cup sour cream or Greek Yogurt
  • ¼ cup finely chopped onion OR ¼ tsp. onion powder

Instructions
 

  • Peel and chunk potatoes.
  • Cook until tender.
  • Drain water, then mash potatoes
  • Add other ingredients and mix well.
  • If potatoes are stiff, add a little milk.
  • Pour into greased 2-quart casserole dish.
  • Put dabs of butter on top and cover.
  • Refrigerate until ready to use
  • Bake at 350 for 45-55 minutes if the potatoes are cold.
  • If the potatoes are still warm, just put into oven until they are heated through.

*This recipe is a re-post from five years ago.

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Red Parsley Potatoes

parsley potatoes

parsley potatoes

Why Parsley Potatoes

Parsley potatoes add color and flavor to your menu. There isn’t much of a recipe for this, but I can tell you how I do it.

For starters, you can use any type of white potato – but I like the red potatoes because the skin gives color to the dish. I usually peel white potatoes, but if you get potatoes with thin skins, you can probably leave the skin on – it will add nutrition to your dish.

The How to on Parsley Potatoes

Wash your potatoes and cut them into pieces. Boil the potatoes until they are tender, then drain. While you’re cooking the potatoes, brown some butter (a cast iron skillet works best).

For the parsley potatoes, you’ll season them with salt and pepper and any other seasoning you like. Then add parsley and butter. Serve.

parsley potatoes

You can add any other seasonings, of course. Onion, red pepper flakes, or paprika are other options. The best way to get all the melted butter out of the skillet is to put some potatoes into the skillet and swish them around. You’ll get more butter that way than just pouring it into the dish. Don’t forget to use a spatula!

parsley potatoes

Red Parsley Potatoes

My Windowsill
Red parsley potatoes are simple and easy to serve - and delicious, too. When you want an easy flair to your menu, this recipe will fit the bill.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Vegetables
Cuisine American
Servings 8 servings

Ingredients
  

  • 6 red potatoes or white ones, peeled
  • 1/4 stick butter melted
  • 1 Tablespoon dried parsley
  • Salt and pepper to taste

Instructions
 

  • Wash potatoes well
  • Cut into small pieces
  • Cook potatoes in water until they are soft
  • Drain
  • Season potatoes with salt and pepper, etc.
  • Melt butter in skillet until slightly browned
  • Add parsley to the butter
  • Mix butter mixture with the potatoes
  • Serve

 

pinterest parsley potatoes

Ham and Scalloped Potatoes

ham scalloped potatoes

ham scalloped potatoesWhen there’s a mess of ham leftover from an event or you want to use up extra ham in your freezer, here’s a recipe that is tasty and filling. You can change the amount of ingredients to suit your fancy. I prefer to use a recipe that doesn’t require flour for thickening, and this one works for me.

You can substitute Greek yogurt for sour cream, or skip that altogether and just use milk. If you’re not a fan of garlic and/or onions, you can omit one or both of those items. At any rate, adding a lean vegetable to this menu helps round out the meal comfortably.

Using fresh chives is the best option, but you can use dried chives instead. Or you can nix the chives. It all depends on what you prefer.

ham scalloped potatoes

Ham and Scalloped Potatoes

My Windowsill
A simple scalloped potato recipe with ham that makes a complete meal if you add a lean vegetable.
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course American
Cuisine Main Dish
Servings 6

Ingredients
  

  • 4 cups sliced potatoes
  • 2 cups diced ham
  • 2 cups milk and sour cream; 1/2 cup sour cream and 1 1/2 cups milk
  • 1 clove garlic
  • 1/2 onion chopped
  • 2 Tbsp. butter
  • Salt and Pepper to taste
  • Chives optional

Instructions
 

  • Wash and peel potatoes, and slice thin
  • Mix sliced potatoes and ham together
  • Saute garlic and onion in butter, then add to the ham and potato mixture
  • Spray or grease baking dish to prevent sides from sticking
  • Put mixture into a 9 x 9 inch casserole dish
  • Sprinkle chives over top - fresh is better, but dried works okay
  • Pour milk/sour cream over top
  • Season with salt and pepper as desired
  • Bake at 350 for one hour

pinterest ham and scalloped potatoes