SMASHED YUKON GOLD POTATOES with CARAMELIZED ONIONS & GOAT CHEESE

The most common variety of yellow-fleshed potatoes, Yukon Golds have the perfect balance of starchiness and waxiness. While this makes them quite versatile, remember that the flesh has too much moisture and starch for roasting, therefore the skins won't get crisp, and the insides will be mushy. Be sure and use them when possible with all other methods of potato cooking, their buttery flesh will make you glad that you did!

1 teaspoon olive oil
1 cup chopped onion
3/4 teaspoon salt, divided
2 tablespoons water
2 1/2 lbs. Yukon gold potatoes, peeled and cubed (about 5 medium)
1/3 cup fat-free milk
1 (4oz.) pkg. goat cheese, cut into cubes
1/4 teaspoon freshly ground black pepper

Heat oil in nonstick skillet over medium heat. Add onion and 1/4 teaspoon salt, and cook 20 to 25 minutes or until golden brown, stirring frequently. Add 2 tablespoons water, 1 tablespoon at a time, as liquid evaporates, scraping pan to loosen browned bits after each addition. Remove from heat and set aside.

While onion cooks, place potatos in Dutch oven, add water to cover. Bring to a boil: reduce heat and simmer, uncovered, 15 minutes or until tender. Drain and return to pan.

Place milk in a 1-cup glass measure. Microwave at MEDIUM (50% power) 30 seconds or until warm.

Add cheese to potato in pan. Mash potato mixture with a potato masher 3 or 4 times or until cheese melts. Add milk, remaining 1/2 teaspoon salt, and pepper; mash to desired consistency. Stir in reserved onion, and serve immediately.

Serves 10

GERMAN POTATO SALAD

Sharon Buchanan Fitzwater February 7 at 1:14pm
Here's another of my recipes sweetie. Everyone always wants me to bring it to any church gathering or family get together.

10 med. potatoes (washed and sliced 1/2" thick)
1 lb. bacon (chopped into 1" pieces, before frying)
1 med. sweet onion (peeled and diced)
1 cup water
1/2 cup apple cider vinegar
6 Tbsp. sugar
3 heaping Tbsp. plain flour
1 Tbsp. salt
1/2 tsp. black pepper

Boil potatoes on high until fork tender. Fry bacon on med. heat while potatoes are boiling. When bacon is crisp, remove from pan and place on paper towel. Remove all but 1/3 cup of bacon grease. Fry onion 'til transparent in bacon grease. Mix dry ingredients in a 2 cup liquid measuring cup. Pour water/vinegar (mixed) over dry ingredients stirring constantly with whisk. Pour this mixture into pan with onion and cook 'til thickened. Drain potatoes and put into a casserole dish. Pour "gravy" over potatoes. Sprinkle bacon on top. Eat while warm.

Very good.

TANTALIZINGLY GERMAN POTATO SALAD

It would appear that I am on a roll tonight with Crock Pot recipes, so why stop now? I actually have a nice thick sirloin which has been marinating since yesterday in Ketchup, A-1 Sauce, Worcestershire sauce, and hot sauce, in the crock-pot, at this very moment because it is so COLD & WINDY outside it would be impossible to cook it on the grill. How will it turn out? Who cares? It's steak, it's on Low, and my prediction is a mellow medium rare!

4 small sweet onions, thinly sliced
20 medium red potatoes, cooked and peeled
1/2 cup plus 2 tablespoons plain flour
1/2 cup plus 2 tablespoons sugar
1 tablespoon plus 2 teaspoons salt
1 tablespoon plus 2 teaspoons dry mustard
2 1/2 teaspoons celery seeds
1 1/4 teaspoons pepper
2 3/4 cups water
1 2/3 cups cider vinegar
4 slices bacon, cooked and crumbled
4 hard-boiled eggs, sliced

Place onion in bottom of a 4-qt. Crock Pot. Cut potatoes into quarters; place on top of onion.
Combine flour and next 5 ingredients in a large saucepan; stir well with a wire whisk. Combine water and vinegar; gradually add to flour mixture, stirring well. Cook over medium-high heat, stirring constantly, until slightly thickened; pour over vegetables.
Cover and cook on Low setting 5 hours. Sprinkle with bacon and top with eggs. Serve warm...that's the whole point.
Serves 12 or more.

"Happiness is like a potato salad - when shared with others -
it's a picnic."~anon