Potato Stuffing

Potato Stuffing #1
Depending on how much you want to make.

I make it every Christmas time so I usually use 6-10 large potatoes.
Skin them and Boil them and Mash them as if you were making regular mashed potatoes.

  • 6-10 large potatoes
  • 1 can of evaporated milk,
  • garlic powder or you can mince 2 cloves and mix it in well.
  • A pinch of Parsley and then I add
  • 1 can of tomato sauce,
  • Hot pepper (Scotch bonnet, tabasco sauce to taste).
  • Adobo to taste,
  • or Salt and pepper to taste.
  • 2 Cups of granulated sugar if you won't use raisins,
  • 1.5 if you will use raisins and 1 cup of black raisins.
  • Bake at 350 until it's nice and crispy dried at the top and dark golden red/brown at the top.
    It's important to note that the "Hot" and the "Sweet" should match up before you bake it.. so taste it before you bake it.. and it should taste like "cold" stuffing before you bake it.

    Potato Stuffing # 2

    made only on Thanksgiving because I can only make 10lbs at a time :-)

  • 10 lb bag of potatoes
  • 1 stick of butter
  • 1 large onion (chopped)
  • 1 large green pepper (chopped)
  • 2 TBS minced garlic
  • raisins (as much as you want!)
  • 1.5 cups of sugar
  • hot sauce
  • 1 can of tomato sauce
  • ketchup
  • poultry seasoning

    Melt butter in pan and add onions, green peppers and garlic and saute until soft. Add 1cup of sugar and stir until a liquid forms. Add raisin, tomato sauce and poultry seasoning and let it simmer for about 20minutes.

    Boil potatoes (already peeled and cut in cubes. You may not need all of the 10lbs depending on the size), and then mash with some butter (like if you are making mashed potatos).

    Add the tomato sauce mixture and add a little at a time and stir until well mixed. If needed, add ketchup for more flavoring as well as sugar and hot sauce (depending on your hot and sweet preference).

    Pour stuffing in a baking pan and bake at 350 for about 20 minutes (or until the top gets crusty).

    What I do is make it the night before so all the flavors can meld before baking.

    Now as a shortcut....I started using potato flakes from Betty Crocker...to save some time. The results are the same except this is what you do.

    Get a bowl of very hot water and add butter to it. Start the mashed potato by adding the flakes...and making it small batch.

    Then add the tomato sauce mixture and potato flakes until it get to the right consistency (not to thick or too thin)

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