Home Fried Potatoes

Dice potatoes. Wash and drain. Dry potatoes by wrapping them in a clean dishtowel.Leave potatoes in the dish towel until ready to cook. Turn frying pan on high till warmed then turn to med. high heat. Use fresh bacon grease in large frying pan (must have a lid for the pan).
Place potatoes in frying pan. Cook with lid on, turning potatoes occasionally so they do not stick. Add more bacon grease or oil as needed.

When potatoes are almost done (browned and soft), sprinkle on Krafts Shake Bake Perfect Potatoes to taste. Either Home Fries (we highly recommend this one) or Herb & Garlic. Cook for a couple more minutes and serve hot.



Snowy Mashed Potatoes

10 russet potatoes -- peeled and quartered
8 ounces cream cheese -- softened
1 cup sour cream
1/2 cup scallion -- minced
1/2 cup celery -- minced
1/4 cup green pepper -- minced
1 tbs. parsley -- minced
1/4 cup butter -- melted
1/4 tsp. garlic powder
1 tsp. salt
ground pepper
1/2 tsp. paprika
2 tbs. butter

Cook potatoes in boiling salted water until tender. Drain and return pan to low heat, shaking to dry potatoes. In large bowl of electric mixer, cream together cheese, sour cream. Add hot potatoes one at a time to cream mixture and continue beating at high speed until light and fluffy.
On low speed add minced scallions, celery, green pepper, parsley, 1/4 cup melted butter, garlic powder, salt and pepper. Spoon into a 2 1/2 to 3 quart baking dish.

Sprinkle with paprika and dot with 2 tablespoons butter. Bake in a preheated 375 oven for 25 minutes or until heated through and to til is golden brown.

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