Dougherty Family Recipe Box

Category: Potatoes

  • Lefse

    Ingredients

    • 2 cups potatoes peeled and quartered
    • 4 tablespoons butter
    • 2 tablespoons milk
    • 2 cups all purpose flour

    Method

    1. Boil potatoes.
    2. Drain and mash.
    3. Add butter and milk.
    4. Beat potatoes until fluffy.
    5. Mix in flour to make a uniform dough.
    6. On a floured surface, roll out dough into very thin 8 inch circles.
    7. Fry one at a time on a lightly oiled griddle over medium heat until lightly browned.
    8. Flip and finish cooking other side.
    9. Remove from pan.
    10. Keep in a stack on a plate covered with a tea towel.

    Source

  • Scalloped Potatoes

    Ingredients

    • 2 pounds white potatoes peeled and sliced thin
    • 1 clove garlic minced
    • 4 tablespoons butter
    • 1 teaspoon salt
    • 1/8 teaspoon pepper
    • 1 cup swiss cheese coarsely grated
    • 1 cup boiling milk

    Method

    1. Preheat oven to 425°F.
    2. Smear the inside of an oven safe baking dish with 1 tablespoon butter and minced garlic.
    3. Spread half of the potatoes over the bottom of the dish.
    4. Cover with half of the remaining butter, salt, pepper, and cheese.
    5. Arrange remaining potatoes over top.
    6. Cover with remaining butter, salt, pepper, and cheese.
    7. Pour on the boiling milk.
    8. Put dish in oven.
    9. Bake until potatoes are tender, milk is absorbed, and top is browned (about 30 minutes).
    10. Remove from oven and serve hot.

    Source

  • Perogies

    Ingredients

    Dumplings

    • 2 cups all purpose flour
    • 1 teaspoon salt
    • 2 egg yolks
    • 1/2 cup cold mashed potatoes
    • 1/2 cup cold water
    • 1 tablespoon vegetable oil

    Onion Filling

    • yellow onions very finely chopped
    • cooking oil
    • salt
    • pepper

    Method

    1. Mix the flour with the salt in a deep bowl.
    2. Add remaining ingredients.
    3. Knead until dough is smooth.
    4. Divide the dough into two parts, cover, and let stand 10 minutes.
    5. Lightly oil a large frying pan and cook the onions until they just start to caramelize.
    6. Roll the dough quite thin on a floured surface.
    7. Cut dough into rounds using a large biscuit cutter.
    8. Put a round in the palm of a hand.
    9. Put a spoonful of filling in the centre of the round.
    10. Fold round over to form a half-circle and press edges together with fingers (edges should be sealed and free of filling).
    11. Place dumplings on a floured surface without crowding and keep covered with a tea towel to keep from drying out (dumplings can be frozen at this stage for cooking later). 
    12. Drop a few raw dumplings into boiling salted water to cook for 3 to 4 minutes until perogies are well puffed.
    13. Remove cooked perogies from water with a slotted spoon and put in a colander to drain.
    14. Cooked perogies can be pan fried in a lightly oiled cast iron skillet over medium heat for a drier, crispier perogy.

    Source

    Adapted from Traditional Ukrainian Cookery (out of print).

  • Potato Salad

    Ingredients

    • 3 medium potatoes cooked and peeled
    • 1 teaspoon white sugar
    • 1 teaspoon white vinegar
    • 1/2 cup celery diced
    • 1/3 cup onion finely chopped
    • 1/4 cup sweet onion chopped
    • 1 teaspoon salt
    • 1 teaspoon celery seed
    • 3/4 cup mayonnaise
    • 2 hard cooked eggs sliced

    Method

    1. Cut cooked and peeled potatoes into 1/4 inch cubes and put in large bowl.
    2. Sprinkle sugar and vinegar over potatoes.
    3. Add celery, onion, pickle, salt, and celery seed to mixture and stir to combine.
    4. Add mayonnaise and fold to combine.
    5. Add sliced eggs and gently fold to mix in.
    6. Cover and chill thoroughly in the fridge.

    Source

    Complete Step-by-Step Cook Book (out of print).

  • Potato Soup

    Ingredients

    • potatoes peeled and cubed
    • pickling spice
    • salt
    • pepper

    Method

    1. Cover potatoes with water in a large stock pot.
    2. Add salt and pepper.
    3. Add pickling spice in a tea ball.
    4. Cover and simmer over medium-low heat until soup thickens.
    5. Serve with cream and plachenta.

    Source

    Holitzki family recipe.