ISO ideas for using whole canned potatoes?

[vitauta]

in most instances i avoid canned vegetables in favor of fresh, frozen and dried foods. but there is something about those cute, round little canned potatoes that appeals to me. something tugs at me, a nostalgic canned potato memory, a dim craving of sorts....does anyone perchance still elect to use these adorable little potatoes in recipes even when fresh potatoes are abundantly available? please share. i'm thinking i may be alone on this oddly whimsical quest, but....??

[Aunt Bea]

I keep a few cans of them on the shelf because I no longer eat enough fresh potatoes to bother buying a 5 or 10 pound bag.

A nice ta-dah recipe for two people on a snowy night is Cheese Potatoes.

Rinse one can of whole potatoes in boiling water and pat dry.

Make a cream sauce using:

1 T butter
1 T flour
1 1/4 cups milk
Salt and pepper to taste
A good dash of cayenne pepper
6 slices of American processed cheese chopped in small dice. (do not use cheese food)

Bake in a small casserole at 325 or 350 for about 45 minutes until the top is brown and it is bubbling. Great with a ham steak.

You can also make this as a stove top item by adding the drained potatoes to the cream sauce and heating but, I think the time in the oven improves it.

It is very important, for me, to refresh them with the boiling water. I think it removes the tinny canned taste.

[Dawgluver]

I've used them in CP beef stew when I didn't have fresh.

[Andy M.]

Brown a pound of ground beef, mushrooms and onions. Add a can of CofM soup, a can of potatoes diced and some frozen or canned corn and peas. Heat through and enjoy.

[taxlady]

If I ever see organic canned potatoes, I might well buy them.

When I did buy them, they were often used for potato salad or home fries.

[vitauta]

Originally Posted by Aunt Bea

I keep a few cans of them on the shelf because I no longer eat enough fresh potatoes to bother buying a 5 or 10 pound bag.

A nice ta-dah recipe for two people on a snowy night is Cheese Potatoes.

Rinse one can of whole potatoes in boiling water and pat dry.

Make a cream sauce using:

1 T butter
1 T flour
1 1/4 cups milk
Salt and pepper to taste
A good dash of cayenne pepper
6 slices of American processed cheese chopped in small dice. (do not use cheese food)

Bake in a small casserole at 325 or 350 for about 45 minutes until the top is brown and it is bubbling. Great with a ham steak.

You can also make this as a stove top item by adding the drained potatoes to the cream sauce and heating but, I think the time in the oven improves it.

It is very important, for me, to refresh them with the boiling water. I think it removes the tinny canned taste.

yess! your creamed potatoes refreshes warm recollections of these tasty little spuds-in-a-can, bea. thanks!

something makes me think that tinny canned taste may be part of the appeal for me. i will use your boiling method though, as that slightly metallic flavor probably lingers anyway....

oftentimes i buy my potatoes loose--redskin, russet and yukon type, a pound or two, mixed--a couple of dollars worth at a time....

[vitauta]

i'm thinking my aunt or somebody circled a freestyle meatloaf with these little round potatoes, too, oven roasting them in the fat and the meat drippings....i can still remember how they looked--all shiny golden and brown--but not how they tasted, hmm....

[vitauta]

Originally Posted by taxlady

If I ever see organic canned potatoes, I might well buy them.

When I did buy them, they were often used for potato salad or home fries.

oh, i will definitely do the home fries--thanks! don't know about potato salad though. i think they may be too soft for that....

[CWS4322]

My grandmother used to take those little potatoes, make a cheese sauce (I suspect she used Chez Whiz or another one of those processed products), layer the potatoes in a pyrex dish, dump the sauce on, and bake for about 20 minutes. Oh, I loved that dish as a child!

[Izghoga]

canned potatoes

O_O

Doomsday already close