Idaho Potato Treats Recipes

IDAHO POTATO CAKE

Steps:

• Preheat oven to 350 degrees. Brush a 12-cup Bundt or tube pan with butter. Dust with cocoa, tapping out excess.
• Peel potato and coarsely chop. Place in a small saucepan and add enough water to cover. Heat over medium-high, bring to a boil, and cook until tender. Drain, then mash until no lumps remain. Measure out 3/4 cup for the recipe; set aside. Reserve the remainder for another use.
• Whisk together flour, salt, baking powder, and baking soda. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar and beat on medium speed until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla and melted chocolate and beat until thoroughly incorporated. Add potato and beat to combine. Reduce speed to low. Add flour mixture in 2 batches, alternating with sour cream, beating until just combined.
• Transfer batter to prepared pan and smooth top with an offset spatula. Bake until a cake tester comes out clean, about 50 minutes. Transfer to a wire rack to cool for 20 minutes. Turn out onto rack to cool completely. (Cake can be wrapped in plastic and stored at room temperature up to 1 day or frozen up to 1 month.)
• When cake has completely cooled, slice with a serrated knife, and serve with a dollop of whipped cream, if desired.

IDAHO BAKED POTATO DIP

Steps:

• Preheat oven to 350 degrees F. Place potatoes in large saucepan. Cover with water. Add 1 tablespoon of the Marinade Mix to water. Bring to boil. Reduce heat to low; cover and simmer 10 to 15 minutes or until potatoes are fork tender. Drain and return potatoes to saucepan. Add milk, sour cream, 1/2 cup of the cheese, 1/2 of the bacon and remaining Marinade Mix to saucepan.
• Mash potatoes using a potato masher or electric mixer until potatoes are smooth and creamy. Spoon into 2-quart baking dish. Sprinkle with remaining 1/2 cup cheese and bacon.
• Bake 15 minutes or until heated through. Sprinkle with green onion.

IDAHO POTATO AND SMOKED CORN STEW

Steps:

• Preheat the oven to 375 degrees F. Heat the oil in a large skillet and saute onion until it begins to turn translucent. Remove from heat and stir in liquid smoke. Toss corn in mixture to coat and then transfer to a baking sheet. Roast for a few minutes until golden brown, then remove and set aside. Bring stock to a boil in a large pot and add potatoes. Reduce heat to medium and cook until fork tender. The potatoes will absorb some of the liquid. Stir in onion and corn mixture and season with salt and pepper, to taste. Let simmer until stew like consistency. Garnish with scallions.

IDAHO POTATO TREATS

Steps:

• pre heat oven to 350
• cream butter ans sugar together
• beat in vanilla and flour
• mix in potato chips
• drop by round teaspoons onto a ungreesed baking sheet. Flatten with a fork. Bake for 15 minutes until golden brown . cool for 10 minutes then transfer to wire rack

IDAHO POTATO CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in potatoes and vanilla. Combine the flour, cocoa and baking soda; add alternately with milk, beating well after each addition. Stir in nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

IDAHO SPUDNUTS (DOUGHNUTS)

Steps:

• Cook potatoes in water until tender.
• Drain, reserving 1/2 cup of the water.
• Set the 1/2 cup water aside.
• Cool to 110 degrees.
• Mash potatoes well.
• In lg bowl, dissolve yeast in reserved cooking water.
• Add mashed potatoes, milk, oil, sugar, eggs and salt.
• Add enough flour to make a soft dough.
• Place in greased bowl, turn to grease top.
• Cover and let rise for 1 hour, until doubled.
• Punch down, let rise again until doubled, about 25 minutes.
• Roll out on floured surface to 1/2 inch thick.
• Cut with floured cutter.
• Heat oil to 375*.
• Fry until golden brown.
• Mix water and powdered sugar until smooth.
• Add vanilla.
• Dip warm doughnuts in glaze.
• Cool on wire racks.
• Try not to eat all of them at once!