Recipes

Great potato recipes for the whole family to enjoy!

Wisconsin’s Best Summer Potato Salad
Simple Tailgate Potato Salad
Spud-rific Summer Potato Salad
Grandma’s Best Potato Salad
Cheesy Potato Bake
Creamy Herbed Potatoes
Old Fashioned Potato Pierogi
Easy Baked Potato Wedges
Potato Chip Cookies
Mashed Potato Brownies
Basic Baked Potatoes
Baked Potato Topping Combinations
Other Suggested Toppings for Baked Potatoes

Wisconsin’s Best Summer Potato Salad

INGREDIENTS:
2 lbs. Wisconsin-grown red potatoes (skins on)
1 small shallot, finely chopped
1 medium stalk celery
6 strips Nueske’s applewood bacon
3/4 cup Kewpie mayonnaise
1/4 cup Wesby organic sour cream
1 Tbsp. + 1 tsp. Silver Spring cream-style horseradish
1 Tbsp. white wine vinegar
1 Tbsp. granulated sugar
3/4 tsp. kosher salt
1/4 tsp. freshly ground white pepper
1/3 cup dried and sweetened Wisconsin cranberries
3/4 cup Sargento shredded sharp cheddar
2 Tbsps. fresh, shipped chives
DIRECTIONS:
Bring a large pot of water to a rolling boil.
Place the shallots and celery in the bottom of a large, heat-proof bowl.
Add the potatoes to the water and return to a boil. Stir occasionally and let them boil until soft enough to be easily pierced by a sharp knife, about 15-20 minutes.
Immediately drain; transfer the hot potatoes over the shallot and celery. Set aside until completely cooled, at least one hour.
Meanwhile, fry bacon until crisp. Drain on paper towels and then crumble; set aside.
Cut potatoes into bite-size cubes and mix with the shallot and celery.
Make the dressing by whisking together in a small bowl the mayonnaise, sour cream, horseradish, vinegar, sugar, salt and pepper.
Gently stir the dressing into the potatoes. Fold in the cheese, dried cranberries and bacon. Top with snipped chives. Chill at least four hours before serving.
Recipe submitted by Eileen Sattler – Cedarburg, WI

Simple Tailgate Potato Salad

INGREDIENTS:
3 lbs. Gold Potatoes cut into 3/4 inch cubes
16 oz. light beer
1 cup mayonnaise
1 Tbsp. yellow mustard
2 tsp. granulated sugar
2 tsp. white vinegar
1 tsp. Secret Stadium Sauce
1/2 tsp. garlic powder
6 hard-boiled eggs, chopped
5 green onions, diced
2 stalks celery, finely diced
1/4 tsp. salt
1/4 tsp. pepper
Extra Stadium Sauce for drizzle – optional.
DIRECTIONS:
Add cubed potatoes to a large pot and pour beer over the top. Fill pot the rest of the way with cold water and add salt to beer water (for potatoes to absorb).
Add pot to high heat and bring potatoes to a rolling boil. Boil until fork tender (approximately 20 minutes), stirring occasionally.
Dressing:
In a large bowl, combine mayonnaise, yellow mustard, vinegar, sugar, garlic powder and Stadium Sauce. Whisk to combine making sure the sugar is mostly dissolved.
Add cooled potatoes to dressing, along with diced celery, 3/4 of the diced green onions and hard boiled egg pieces and gently mix together until coated and combined.
Top with remaining green onions and refrigerate for up to 24 hourse.
Drizzle with additional Stadium Sauce before serving if desired.
Recipe submitted by Erin Burazin – Cudahy, WI

Spud-rific Summer Potato Salad

INGREDIENTS:
3 lbs. red potatoes, diced
4 shallots, diced
6 hard boiled eggs, diced
2 cups fresh basil, chopped
1/4 cup sour cream
1/4 cup buttermilk
2 Tbsp. mayonnaise
2 Tbsp. honey
1/2 tsp. pepper
1 tsp. salt
1 tsp. Bridgeport potato seasoning
1 tsp. umami seasoning
DIRECTIONS:
Boil potatoes until soft. Let cool, then dice.
Boil eggs. Let cool, then peel and dice.
Mix liquids together, then stir in shallots and basil.
Refrigerate overnight. Serve cool.
Recipe submitted by Christine Grainer – Pewaukee, WI

Grandma’s Best Potato Salad

INGREDIENTS:
6 medium Wisconsin white potatoes or Wisconsin Yukon golds, about 2 1/2 to 3 pounds, quartered
1 tsp. kosher salt
3 Tbsp. dill pickle juice
3 Milwaukee baby dill pickles, diced
4 green onions, diced
3 hard boiled eggs, peeled and chopped
1 1/2 cups Miracle Whip or mayonnaise
1 1/2 Tbsp. Wisconsin Koops yellow mustard
1 1/2 Tbsp. Wisconsin Silver Spring dijon mustard
1 1/2 tsp. celery seed
3/4 tsp. kosher salt
3/4 tsp. freshly ground black pepper
DIRECTIONS:
Add the potatoes to a large pot of cold water and bring to a boil. Reduce heat to achieve a lightly rolling boil and add 1 tsp. of kosher salt. Cook for 20-25 minutes or until the potatoes are easily pierced with a fork. Drain and set aside until cool enough to handle.
Peel the skins from the potatoes and cut into bite-size pieces. Transfer the warm potatoes to a large mixing bowl and drizzle with pickle juice. Toss the potatoes with pickle juice and set the potatoes aside to cool, about 15-20 minutes.
Add the pickles and green onions to the potato mixture. Chop the hard boiled eggs and add to the potato mixture.
In a medium bowl, mix the Miracle Whip or mayonnaise, yellow mustard, dijon mustard, celery seed, salt and pepper. Fold into the potato mixture and season with more salt and pepper to taste.
Chill for at least one hour or overnight before serving. Serves 8.
Recipe Submitted by Lora Pelzek – Hales Corners, WI

Cheesy Potato Bake

INGREDIENTS:
5 golden potatoes
1/4 cup unsalted butter
4 oz. cream cheese
2/3 cup sour cream
1/2 cup milk
1/2 tsp. garlic powder
salt & pepper (to taste)
pinch of thyme and basil
2 cups shredded cheddar
1/4 cup crushed Town House Flip crackers
1 Tbsp. melted butter
DIRECTIONS:
Preheat oven to 375°F. Prepare a 6 x 8 casserole dish with nonstick cooking spray.
Thinly slice potatoes. Mix butter, cream cheese, sour cream and milk.
Add in garlic powder, salt, and pepper along with 1 1/2 cups shredded cheese and pour into prepared casserole dish.
Top your potatoes with remaining cheese and bake for 25-30 minutes.
Remove dish from the oven and top with cracker and butter mixture. Return to oven for 10 more minutes .
Recipe submitted by Susan Olson – Milwaukee, WI

Creamy Herbed Potatoes

INGREDIENTS:
1 cup grated Parmesan cheese
1 cup panko bread crumbs
4 Tbsp. butter
2 tsp. salt
1 tsp. pepper
2 1/2 lbs. russet potatoes cut into 1-inch cubes
1 cup heavy cream
2 cups milk
1/8 tsp. baking soda
1 Tbsp. chopped dill
1 Tbsp. chopped chives, plus additional to top
2 Tbsp. chopped parsley
6 Tbsp. butter cut into chunks
DIRECTIONS:
Preheat oven to 375°F. Mix Parmesan, bread crumbs, melted butter and salt.
Add potatoes, cream, 1 1/2 cup milk, baking soda, salt, and pepper to a large saucepan and bring to a boil. Reduce heat and cook at a low simmer, stirring often until a knife slides easily into the potatoes.
Remove from heat and add 1/2 cup milk, herbs and butter stirring until butter is melted. Pour mixture into a 9 x 13 pan and cover with bread crumb mixture. Bake for 15-20 minutes until bubbling at the edges and golden brown. Remove from oven and let set for 15 minutes. Sprinkle with chopped chives and serve.
Recipe Submitted by Priscilla Ferguson – Hartland, WI

Old Fashioned Potato Pierogi

INGREDIENTS FOR THE PIEROGI DOUGH:
5 cups flour
1 tsp. salt
2 eggs
1 Tbsp. butter, softened
1 cup lukewarm potato water
1/2 cup milk
INGREDIENTS FOR THE CHEDDAR CHEESE POTATO FILLING:
5 Wisconsin Yukon Gold potatoes, peeled and chopped
3 cups shredded sharp cheddar
1/2 cup milk (optional)
1 tsp. sea salt
1/2 tsp. ground black pepper
1 large sweet onion, chopped
1 stick butter
DIRECTIONS FOR THE FILLING:
Add potatoes to a large pot with enough cold water to cover them completely. Add a pinch of salt and boil until tender.
Meanwhile, in pan on the stove, combine onion and butter and saute until golden brown.
Reserve 1 cup of water, add cheese, salt and pepper, and mash potatoes with fork or potato masher until blended. Add milk to make the potatoes creamier if desired. Then add the sauteed onions. Season with additional salt and pepper if desired.
Set aside.
DIRECTIONS FOR THE DOUGH:
In a large bowl, stir the flour and sea salt together and push aside to form a well in the bowl.
Add eggs in the center, then add butter and milk and begin mixing dough with a fork.
Gradually add the potato water and mix until dough starts to form. Add enough water to form a ball and knead until no longer sticky. Add more water if too dry or more flour if dough is too sticky.
Wrap dough ball in plastic wrap and refrigerate for 20 minutes.
Divide dough into 4 separate pieces and keep covered to prevent from drying out.
Roll out one piece at a time on a floured surface and cut out circular shapes with a drinking glass or round cookie/biscuit cutter.
Place a tablespoon full of potatoes in center of dough, fold ends over, and pinch together using water to help seal the dough.
Place pierogi on lightly greased cookie sheet until dough is used up. Keep covered until ready to boil. At this point, keep the number of pierogis you will be eating as a side dish. The rest can be placed on a cookie sheet, frozen and once frozen through, placed in a container and kept in the freezer.
Boil pierogi in salted water, a few at a time, until they float to surface.
Remove with slotted spoon and drizzle with the sauteed onions and butter. At this point you can also fry with butter and then drizzle with the sauteed onion mixture. Makes about 6 dozen.
Recipe Submitted by Lois Trongard – Pewaukee, WI

Easy Baked Potato Wedges

INGREDIENTS:
4 large potatoes
¼ Cup vegetable oil
1 Tbsp parmesan cheese
1 Tsp salt
1 Tbsp paprika
½ Tsp pepper
½ Tsp garlic powder
DIRECTIONS:
Wash potatoes and cut into wedges
Place potatoes (skin down) in
baking dish.
Mix vegetable oil, parmesan cheese, salt, paprika, pepper, and garlic
powder together and brush onto potatoes
Bake at 350°F for 1 hour.

Potato Chip Cookies

INGREDIENTS:
1 cup butter, softened
¾ cup brown sugar
1 tsp vanilla1 tsp baking soda
1 ½ cups flour
2 ½ cups crumbled fat free potato chips
⅔ cup chopped almonds or pecans (optional)
DIRECTIONS:
Preheat oven to 350°F. Cream butter, sugar and vanilla together until fluffy. Beat in baking soda and flour; mix in potato chips and nuts.
Drop teaspoons of cookie dough onto un-greased cookie sheet.
Bake 12-15 minutes.
Let cookies cool slightly before removing from pan.

Mashed Potato Brownies

INGREDIENTS:
4 squares unsweetened chocolate
¾ cup margarine
1 ⅔ cups sugar
1 tsp vanilla
¼ tsp salt
4 eggs
1 cup mashed potatoes
1 cup flour
½ cup chopped nuts
Powdered sugar (optional)
DIRECTIONS:
Preheat oven to 350°F.Melt chocolate and margarine in saucepan on
top of stove. While this mixture is cooling, cream the sugar, vanilla,
salt and eggs together. Add chocolate mixture and mix well. Add the potatoes, flour, and nuts.
Beat until creamy. Pour into greased and floured 9×13 inch cake pan
and bake about 30 minutes or until the brownies are done.
Do not over-bake, as they should be chewy.
Cool and sprinkle with powdered sugar.

Basic Baked Potatoes

INGREDIENTS:
1 or more large potatoes
OVEN DIRECTIONS:
Preheat oven to 400°F.
Scrub potatoes with brush in cold water; rinse well; dry with paper
towels.
For soft skins, rub with shortening or wrap in aluminum foil.
For crisp skins, dry thoroughly.
Pierce potatoes with fork and place on oven rack or baking sheet.
Bake 45 to 60 minutes, or until potatoes are easily pierced with fork.
To serve, cut a cross in top of each potato; pinch to open and
add desired toppings.
MICROWAVE DIRECTIONS:
Scrub and rinse potatoes. Pierce potatoes with fork and place 1 inch
apart in spoke fashion in microwave.
Cook on HIGH following cooking times below, turning potatoes over halfway through cooking time.
Let stand 3 minutes before serving.

Baked Potato Topping Combinations

Cheesy Delight – Mixture of nonfat cottage cheese, chopped green & red bell peppers and sliced green onions
BLT Potato – Crumbled bacon, shredded lettuce and chopped tomato
Tex Mex – Thin strips of broiled or grilled chicken, sliced avocado,
and your favorite salsa
Pizza Potato – Pizza sauce, sliced mushrooms, sliced olives, and a sprinkle of shredded mozzarella cheese
Lite and Lemony – Dried herbs, coarsely ground black pepper and
lemon juice

Other Suggested Toppings for Baked Potatoes

Other Suggested Toppings for Baked Potatoes
Broccoli Caramelized onions and/or mushrooms, ham, turkey bacon, ChiliTaco meat, salsa, low-fat cheese, greek yogurt, hummus spices
The possibilities are endless!

Visit EatWisconsinPotatoes.com for more delicious potato recipes!