Lunch/Dinner, Side Dishes

Mashed Potatoes and Spinach

Listen to Episode 58: Side Dishes

Ingredients:

  • 8 potatoes, peeled, cooked, and mashed
  • 1 package frozen chopped spinach, cooked
  • 1/2 c butter
  • 1 c sour cream
  • 5 or 6 green onions, chopped
  • 8 oz chedder cheese, shredded

Directions:

  • Blend all ingredients together.
  • Place in a buttered 2 quart cassarole dish.
  • Bake for 30 minutes at 350°F.
Lunch/Dinner, Side Dishes

Redskin Potato Salad

Listen to Episode 37: A Good Redskin Potato Salad

Ingredients:

  • 5 lbs redskin potatoes
  • 6 hard-boiled eggs
  • 6 celery ribs
  • 5 green onions
  • 1 1/2 c lite sour cream
  • 1 c regular mayo
  • 1 Tbsp dill
  • 1/2 tsp garlic
  • 1/2 tsp onion
  • 1/2 tsp salt
  • 1/4 tsp pepper

Directions:

  • Clean potatoes, place in a large pot, and cover with water. Bring potatoes to a boil and cook for 10 minutes. Drain and cool.
  • Cut up potatoes in 1/2 or 3/4 inch chunks, chop celery, onions, and eggs. In a large bowl put 1/2 of the potatoes, then 1/2 of the chopped celery, onion, and egg. Repeat.
  • Mix dressing ingredients in a separate bowl (lite sour cream, mayo, dill, garlic, onion, salt, & pepper).
  • Pour over potatoes. Fold to blend.
  • Refrigerate for at least 3 hours or overnight.