Some of you may turn your noses up at canned potatoes, but they're really really useful to have around. They never rot or sprout. They are perfect new potatoes, already peeled and cooked. And they're cheap.
Kim cubed some up this this morning to make corned beef hash for our brunch, and they worked perfectly.
*Hash-brown potatoes...better than frozen, for sure, and I like them better than fresh, because they cook quickly and don't soak up so much grease.
*Sauteed new potatoes...brown whole or halved potatoes quickly in butter with S&P and a little garlic. Garnish with a bit of fresh chopped parsley at the end.
*Add to crock-pot last 30-45 minutes of cooking a roast. They'll soak up the juices from the meat and taste delicious.
*Add to canned green beans along with onion, garlic, S&P, and a bit of bacon grease. You'll think you're at grandma's.
I'm sure you all can come up with plenty of other uses.
You do need to remember a couple of things. Always rinse the starch off the potatoes before you use them. And while you don't have to buy an expensive brand (Best Choice or something like that is fine), don't buy the el-cheapo brands, either. The potatoes should be tender, but still firm. Find a brand you like, and stick with it.
Incidentally, the way I came across this knowledge was by necessity. Back when I was young and very poor, I had a bumper crop of potatoes in my garden one year, and no place to store them. So...I peeled everyone of those little spuds and canned them.
Then I had to figure out how to use them.