Sometimes we are blessed with things we don’t know how to be grateful for!
Canned potatoes might fall into that category because we are so accustomed to scrubbing and peeling or wrapping and baking that we just can’t put potatoes into a new paradigm!
I pondered to myself: “What if I were given another box from a food pantry-one saved my life once and I still get weepy when I remember the generosity of those people-and it contained canned potatoes? What would I make with them?”
Well, there’s always potato soup. If you’d be fortunate enough to have an onion, a rib or two of celery and a couple of carrots, those could be sauteed and the potatoes, juice and all, could be added in with some milk-powdered, canned, or fresh-and that would be some mighty fine soup. When it’s late summer, though, you can’t be overly thrilled about hot soup. What about using canned potatoes with a can of veggies-any family favorite would do-and creaming them? Yesterday we had new potatoes and garden green beans. I made a cream sauce from a little bit of butter, flour, milk, salt, pepper and love and it was divine! The dish was filling, cheap, and tasty. What more could a home cook want?
Guys are always jonesin’ for meat and potatoes. Golly, if you have some ground beef you could brown it with some onions and garlic. Then you could drain the canned potatoes, dice them into smaller pieces or slice them and fry them up in the same pan. Any time you can save a cooking pot, you’ve done a good thing! A palm full of dried dill scattered over the top before it goes to the table would really make a gourmet offering of it!
If you find yourself looking at a can of white potatoes, wondering what in thunder you will do with it, I hope you remember where you found this idea!
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