1 pound fresh potatoes - peeled, pitted and sliced
8 yellow potatoes - peeled, sliced
1 medium onion, sliced
1 teaspoon salt
1 1/2 tablespoons dried parsley
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon hot pepper sauce
1 cup milk
1 tablespoon white sugar
1 tablespoon vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
2 tablespoons dried basil
3 teaspoons white sugar
1 teaspoon paprika
2 teaspoons dijon mustard
1 teaspoon dried orange zest
1 teaspoon dried parsley
1 cup confectioners' sugar
6 tablespoons butter
Bring a large pot of water to boil. Add potatoes and cook until tender but not tender, about 10 minutes. Drain and cool.
Place potatoes in a large pot over high heat. Cook, turning once, until lightly browned, about 10 minutes. Stir in yellow potatoes and onion. Add salt and parsley. Allow vegetables to drain.
In a medium bowl, mix mustard, parsley and soy sauce. Pour over potatoes; cover pot and simmer for 3 to 4 minutes, stirring occasionally. Return pot over medium heat to simmer potatoes.
While potatoes are simmering, warm milk in a small saucepan. This is necessary for thickening potatoes badly burnt by cooking with salt. Stir in sugar, oil, Worcestershire sauce, pepper, milk and orange zest and squeeze twice to blend. Fold into soup mixture; pour over potatoes.
The next time you want to use soup, add parsley or celery milk and stir as needed. Return pot or Dutch oven to both bubbling and simmer; add butter and cream cheese. Sprinkle over potatoes.
Stuff stuffed potatoes with confectioners' sugar and fold with fork. Pour over potatoes in gravy. Top with orange zest and parsley. Serve immediately.
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