Potato Recipes

Issued by the Potato Marketing Board, 3d

Casserole Dishes

Casserole Dishes are particularly suitable for luncheon or supper.

Cottage Pie

  • 1 lb mashed potatoes
  • 1 lb minced left-over meat and a mixture of left-over vegetables, e.g.carrots, peas, butter beans, etc.
  • 1 sliced onion
  • 1 oz butter or margarine
  • 2 teaspoons relish or tomato ketchup
  • Salt and pepper and a little curry if desired

Brown the onion in the fat. Then mix all vegetables that have been cooked and diced, the minced meat and seasonings. Add a little water or stock. Put this mixture in the bottom of a large pie dish or individual casserole. Cover with the mashed potato that has been well seasoned and to which some milk, butter or margarine has been added. Beat well. Spread over the vegetables, ornament with a fork or spoon. Dot with small pieces of butter or margarine and bake in a hot oven until brown.

Shepherd's Pie

  • 1 lb mashed potatoes
  • 1 lb cold cooked meat
  • 2 ozs cold ham, or 1 oz cooked bacon
  • 2 peeled chopped onions
  • ½ pint stock or water
  • Salt and pepper
  • ½ pint hot milk
  • 2 ozs butter
  • ½ oz flour

Mince meat finely. Melt 1 oz butter in a stew-pan. Add onion and fry until pale brown. Stir in flour and then the stock or water by degrees. Stir until thick. Season to taste. Add the meat. Place in a greased pie dish. Beat the remaining butter and hot milk into the mashed potatoes. Spread neatly over the meat. Ornament and prick with a fork. Dot with small pieces of butter. Bake in a hot oven until brown for 20-25 minutes.

Potato and Vegetable Pie

  • 1 lb raw diced potatoes
  • 1 lb vegetables
  • Salt and pepper
  • 1 tablespoon finely chopped onions
  • 1 tablespoon butter

Combinations of any of the following vegetables may be used : carrots, peas, turnips, butter beans or green beans, raw or tinned tomatoes. The onion must be chopped very finely. Combine all ingredients and seasoning in a baking dish. Pour in vegetable or meat stock until it can just be seen along the side of the dish. Dot with small pieces of butter. Cover tightly and bake for one hour in a moderate oven. Remove lid for the last 15 minutes.

Potato and Nut Pie

  • 1½ lb cooked potatoes
  • 3 ozs shelled Brazil nuts
  • 1 oz butter
  • ½-1 oz flour
  • ¾ pint milk
  • Pepper, salt and a few grains nutmeg

Grease a large pie dish or small individual baking dishes. Cube the potatoes and chop the nuts. Prepare the white sauce in the usual manner by melting the butter, blending in the flour and then adding the milk and stir while cooking until it thickens. Mix potato and nuts with the sauce. Turn into pie dish. Sprinkle with bread crumbs and dot with pieces of butter or margarine. Bake in a hot oven for a few minutes until brown.

Irish Stew

  • 1½ lb peeled potatoes
  • ½ lb breast of mutton
  • 2 large carrots
  • 2 large onions
  • Seasonings

Cut the meat into medium pieces. Cut the onion into quarters and chop the carrots finely. Slice the potatoes. Place a thin layer of potato in the bottom of a casserole and add the onion, carrot and a layer of mutton. Season with salt and pepper. Repeat the layers until the ingredients are used up, leaving plenty of potatoes for the top. Cover with vegetable or meat stock. Cover and cook slowly for 1½ hours.

Scalloped Potatoes

  • 1 lb potatoes, floury type is best
  • ¾ pint milk
  • ½ oz butter
  • ½ oz flour
  • 2 tablespoons very finely chopped onion
  • Salt and pepper

Peel potatoes and slice very thinly. Place a layer of potatoes on bottom of baking dish. Sprinkle with seasonings, finely chopped onion and flour. Repeat these layers until dish is nearly full, finishing with a layer of potatoes. Season this last layer and dot with small pieces of butter. Then pour hot milk into baking dish until it can just be seen at the side of the dish. Cook uncovered in a moderate oven, for about ½ hour. Then cover and continue cooking until potatoes are done, about ¼ to ½ hour longer.


  1. Cooked potatoes may be used in place of raw ones, when a much shorter cooking period will be required.
  2. A small amount of grated Parmesan or Cheddar cheese may be added to each layer of potatoes.
  3. 1-2 ozs diced cooked bacon or ham may be added to the above recipe.
  4. 2-3 ozs flaked cooked or tinned fish may be added to the above recipe.
  5. A layer of buttered breadcrumbs may be placed on the top layer of potatoes.
  6. 2 teaspoons finely chopped parsley and 2 ozs fried and finely chopped mushrooms or truffles may be added to the above recipe.
  7. Some people prefer to make a sauce of the butter, flour and milk before covering the potatoes.

Anna Potatoes

Choose long uniform potatoes. Peel and cut crosswise into thin slices, Wash and dry carefully in a towel. Butter a round fire-proof dish. Place the slices, in over-lapping circles, in the bottom. Dust with salt and pepper to taste. Dot with butter. A little onion may be added between layers. Cover with a second layer. Repeat layers in the same way until the dish is full. Cover and bake in a moderately hot oven - 400°F — for one hour. Turn potato mould on to a hot dish. Serve garnished with parsley.

Potatoes au Gratin

  • 4-6 medium boiled or steamed potatoes
  • ¾ pint milk
  • 1 oz butter
  • 1 oz flour
  • 2 ozs grated cheese
  • Salt and pepper to taste
  • ½ teaspoon very finely chopped raw onion

Melt butter in a saucepan. Stir in flour, mix well, add milk and stir until thickened. Add the seasonings, onion and cheese. Stir till the cheese is melted. Place a layer of potatoes in a shallow buttered baking dish. Cover with sauce. Repeat layers until dish is full. Sprinkle a layer of finely grated cheese and a few small pieces of butter on top. Bake in a hot oven or grill until golden brown.

Potato Souffle

Picture of Potato Souffle
  • 1-2 lbs floury potatoes
  • 1 gill warm milk (4 to a pint)
  • ½ oz butter
  • Salt, pepper, few grains cayenne and nutmeg
  • 1 egg
  • Cream for a richer mixture

Boil or bake the potatoes. Sieve and then add warm milk, butter, seasonings and egg yolk. Then add the stiffly whipped egg white and the cream if desired. Fold in very carefully. Turn this into a baking dish that has been buttered and floured and bake in a slow oven.

This basic souffle recipe is the foundation of many variations:

  1. 2-3 ozs grated dry cheese, such as Parmesan or Cheddar may be added to the above mixture. Reserve a small amount of cheese for sprinkling on top.
  2. ½ tablespoon of finely chopped onion, chives and parsley may be added to the above recipe.
  3. 1 cup sieved spinach, carrots, swedes, peas, turnips or parsnips may be added.
  4. 1 cup of a mixture of tinned peas, and finely chopped bacon or ham, and a small amount of very finely chopped onions, parsley and green chillies and pimento may be added to the above recipe.
  5. A sprinkle of herbs may be added.