Mashed potatoes recipe

Recipes that will teach you how to make mashed potatoes and other potato meals..


Marshmallow and Sweet Potato soufflé Recipe

 

Marshmallow and Sweet Potato soufflé Recipe
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Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
Serves: 6
Try this recipe for a sweet and fabulous dessert or side dish. It is like sweet potatoes, eggs, butter, vanilla and nutmeg rolled and nicely baked into one dish. It is topped with a mixture of chopped nuts, flour, sugar and butter to make it perfect. This is such a delish twist to the typical potato soufflé that usually contains vegetables. The best thing is, this recipe is easy and worth the try. You can serve this potato soufflé as a yummy dessert or side dish and even as an awesome part of thanksgiving meal. Now, here’s what you need and how to make it.
Ingredients
  • 3 to 4 large fresh sweet potatoes, mashed (3 -4 cups or 675 g-900 g)
  • 1 cup sugar (225 g
  • 2 eggs, beaten
  • 1 tablespoon vanilla (15 g)
  • 2 cup miniature marshmallows (227 g)
  • 1/2 cup butter (113 g)
  • 1/4 tsp. salt (1.25 g)
  • 1/4 tsp. nutmeg (1.25 g)
  • TOPPING: 1 cup brown sugar (200 g)
  • 1/4 cup flour (110 g)
  • 1/3 cup butter (75 g)
  • 1 cup chopped nuts (125 g)
Instructions
  1. Cook potatoes in a pot filled with enough water to cover. Bring them to a boil, reduce heat and simmer for 15 minutes or until tender.
  2. Drain, mash well, and then place in large mixing bowl
  3. In a sauce pan, melt butter and marshmallow over medium heat.
  4. Add the rest of the ingredients into the bowl of mashed potatoes. Mix until well combined. Thoroughly pour mixture into buttered casserole.
  5. To make the toppings: Combine brown sugar, flour, butter and chopped nuts. Mix well with fork and sprinkle on top of soufflé.
  6. Bake at 350 degrees Fahrenheit for 30 minutes.
  7. Serve warm and enjoy!






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Leek and Mashed Potato Soufflé Recipe

 

Leek and Mashed Potato Soufflé Recipe
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Prep time: 20 mins
Cook time: 70 mins
Total time: 1 hour 30 mins
Serves: 4
This is another much-loved recipe that yields excellent results. This dish could easily be made with just few handy ingredients. The great combination of leek and potatoes is the highlight of this dish. The richness and starchiness of potatoes and the subtle sweetness of the leek is a great match to produce a yummy and healthy dish. Leeks, like garlic and onions, contain many of the same beneficial nutrients found in these health promoting spices. Leeks are known to contain high amounts of flavonoids and sulfur-containing nutrients that in turn, protect our blood vessels from damage and help them dilate and relax. The preparation of leeks is just like how you prepare onions and garlic. It is recommended to cut them thinly and letting them stand for 5 minutes before sautéing to enhance their health-promoting qualities. It is also healthier to sauté leeks in olive oil and a little cream, allowing them to simmer until tender. This recipe is quite easy, although the time it takes is a bit prolonged; the results are definitely worth the wait. Simply follow these simple steps.
Ingredients
  • 4 potatoes, peeled and cut into chunks
  • 1 leek, cleaned and sliced (180 g)
  • 1 1/2 cups hot water (360 ml)
  • 1/2 teaspoon salt (2.5 g)
  • Fresh ground pepper
  • 2 tablespoons nonfat milk (30 ml)
Instructions
  1. In a medium saucepan filled with enough water to cover, submerge potatoes and bring to a boil. Reduce the heat and simmer until tender for about 10 minutes.
  2. Drain the cooked potatoes, reserving 1/4 cup of the cooking liquid and then set aside.
  3. In a medium nonstick skillet sprayed with nonstick spray and set over medium heat, sauté or cook the leek in hot water, and then add salt and pepper.
  4. Continue cooking, stirring occasionally and adding more hot water, if needed, until the leek is tender and the liquid has entirely evaporated.
  5. In a large mixing bowl, mash the potatoes with a potato masher or electric mixer. Stir in milk and gradually add the reserved cooking liquid, one tablespoon at a time, until the potatoes are smooth and fluffy.
  6. Add the cooked leak into mashed potato mixture.
  7. Spray a 1 quart soufflé or baking dish with nonstick spray, and then transfer the potato mixture into the dish.
  8. Cover and set aside until ready to bake. Preheat the oven to 450 degrees Fahrenheit.
  9. Bake the potato mixture, uncovered, until the top is golden, for about 30 minutes.
Notes And Extra Tips

Serve leek and mashed potato soufflé with roasted chicken and a green salad


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Low-Fat Scalloped Potato Recipe

 

Low-Fat Scalloped Potato Recipe
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Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Serves: 8
A glass of milk is really a good prescription for health. For the prevention of osteoporosis, a high calcium intake is recommended especially for women. It is suggested that a daily intake of low fat milk or skim milk with 2 glasses per day can give women sufficient levels of calcium supply especially if taken regularly during the premenopausal state. Therefore, it is also best for adult women to be extra careful in their diet and use low-fat milk every time you have to use milk in your food. This low-fat scalloped potato is definitely a perfect choice. With its low-fat, calcium supply through the milk, and its steamy scalloped potatoes, you would want to make it in your everyday dinner.
Ingredients
  • 2 tablespoons unsalted butter, plus more for the dish (30 g)
  • Kosher salt
  • 3 pounds Yukon gold potatoes, peeled and thinly sliced (1350 g)
  • 2 tablespoons all-purpose flour (30 g)
  • 1 cup 1% low-fat milk, at room temperature (225 ml)
  • 1 cup whole milk, at room temperature (225 ml)
  • Freshly ground pepper
  • 1/4 teaspoon freshly grated nutmeg (0.8 g)
  • 1/4 cup grated gruyere cheese (0.6 g)
Instructions
  1. Preheat the oven to 350° Fahrenheit. Lightly polish a 3-quart baking dish with melted butter.
  2. Ready a large pot of salted water and boil over medium heat; stir in the potatoes and bring to a simmer until cooked and tender, or for about 8 to 10 minutes. Drain the potatoes fully and return to the pot.
  3. Meanwhile, in a large deep saucepan, melt 2 tablespoons of butter over medium heat. Mix in the flour with a wooden ladle to make a paste. Stir continuously until the paste puffs slightly, or for about 1 minute.
  4. Steadily pour in low-fat and whole milk, stirring constantly until thickened, or for about 3 minutes. Remove from heat and sprinkle ½ teaspoon pepper, 1 ½ teaspoons salt, and nutmeg.
  5. Pour in the sauce over the potatoes and gently toss to coat.
  6. Transfer the potato mixture to the prepared baking dish and add a little amount of gruyere.
  7. Bake in the preheated oven until heated through, or for about 10 minutes. Switch the oven to the broiler setting and broil the potatoes until top is browned, or for about 5 minutes. Let it cool for 10 more minutes before serving.
  8. Serve and enjoy!
Potato flour.

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Spicy Scalloped Potato with Ham

 

Spicy Scalloped Potato with Ham
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Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
Serves: 4
Spices are pungent, aromatic plant substances, such as garlic, onions, chili, or cinnamon, used to flavor foods or beverages. Spices are the common dietary ingredients that contribute to the taste and flavor of foods; besides, they are also known to exert amazing beneficial effects. This spicy scalloped potato with ham is definitely loaded with strong-flavored spices which added an exquisitely bold taste topped with the delicious, meaty ham. This is a perfect, health-beneficial supper for a cold winter’s night. With its healthy spices blended with the creamy mushroom soup and its delicious steamy potatoes, you just can’t resist the enticing taste of its bold flavors.
Ingredients
  • 2 1/2 cups O’Brien potatoes (265 g)
  • 2 1/2 cups southern style hash browns (340 g)
  • 1/4 cup milk (60 ml)
  • 1 tsp garlic powder (2 g)
  • 0.5 canned, 8 oz, cream of mushroom soup (240 g)
  • 1/2 cup sour cream (115 g)
  • 1/4 cup of chopped onion (40 g)
  • 1 canned 4 ounce diced green chilies, drained (120 g)
  • 2 cups cheese, shredded (200 g)
  • 2 cups cubed ham (300 g)
Instructions
  1. Preheat and ready the oven to 350° Fahrenheit.
  2. In a large, deep bowl, stir in all the ingredients; mix well to blend the flavors evenly.
  3. Polish baking dish with melted butter or oil to grease; pour in the mixture.
  4. Bake in the preheated oven for 45 minutes to an hour.
  5. Remove from oven and let it cool for a couple of minutes.
  6. Serve warm and enjoy!

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Potato Soufflé Recipe Made Easy

 

Potato Soufflé Recipe Made Easy
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Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Serves: 8
Another worth trying recipe that ends up into a simple but delish dish. You will be amazed by how this soufflé would puff so nicely and hold its shape as it cooled. The nutmeg gave a nice touch to the entire taste. The large amount of potatoes and its density made this soufflé more structurally firm, able to retain its shape even until the next day. This recipe is very simple and it’s done in less than an hour. The preparation time already includes the boiling time of the potatoes. Aside from the ease of this recipe, you will love its ingredients which are convenient and handy. Another thing, you can adjust the seasonings to suit your taste. Truly, this is a simple dish which you may prepare anytime for a wonderful side dish. Now, here’s what you need and how to make it.
Ingredients
  • 2 lbs potatoes, peeled and diced (909 g)
  • 1/2 cup butter (113 g)
  • 1/8 teaspoon nutmeg (0.63 g)
  • 2 egg yolks
  • 1/2 cup light cream (120 ml)
  • 1/2 teaspoon salt (2.5 g)
  • 1/2 teaspoon pepper (2.5 g)
  • 2 egg whites, beaten stiff
Instructions
  1. In a saucepan, boil potatoes in lightly salted water for 15 minutes or until tender.
  2. Drain, place in a mixing bowl and mash well.
  3. Stir in butter, nutmeg, egg yolks, light cream, salt and pepper, and then mix well.
  4. Add the egg whites.
  5. Pour potato mixture into a greased casserole pan that’s large enough to hold all the mixture, but should only be 2/3 full.
  6. Bake in preheated 375°F oven for about 20 minutes until puffed and nicely browned.
  7. Serve immediately.

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Chicken and Potato Casserole Recipe

 

Chicken and Potato Casserole Recipe
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Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hour
Serves: 8
Potato has been proven to be exceptionally healthy and outstandingly delicious. On top of that, it is also the most versatile ingredient of all time! Apart from its low budget demand, potato could also blend in any food that you want for dinner. Now, this chicken and potato casserole dish is just one of those ravishing, delicious dishes that the legendary potato could blend in. This is a perfect filling dinner for your family; with its steamy potatoes and delightful Cheddar cheese, it would surely make your stomach bulge with heavenly satisfaction! Now, here’s how to make this delicious casserole dish for supper.
Ingredients
  • 3 teaspoons vegetable oil (15 ml)
  • 3 skinless, boneless chicken breasts
  • 1 package, 5.5 ounce, scalloped potato mix (160 g)
  • 4 potatoes, thinly sliced
  • 2 cups shredded Cheddar cheese (225 g)
Instructions
  1. Preheat the oven to 350° Fahrenheit (175° Celsius).
  2. In a medium skillet, heat oil over medium high heat; sauté the chicken breasts until tender and browned.
  3. Meanwhile, prepare the potatoes according to package directions, adding 1 cup (instead of 2/3 cup) of milk and sliced potatoes.
  4. If chicken is tender enough, remove from heat, let it cool for a couple of minutes and shred into tiny pieces. Add the shredded chicken to the potato mixture.
  5. Transfer the mixture into a 9×13 inch baking dish; cover and bake in the preheated oven for 25 ro 35 minutes. Add the cheese and bake for another 10 minutes.
  6. Let it cool and serve.
  7. Enjoy!

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Tater Tot Casserole Recipe

 

Tater Tot Casserole Recipe
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Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
Serves: 8
Tater tot is a registered trademark commercial form of hash browns made by Ore-Ida; it is a perfect side dish made from deep-fried, grated potatoes. Tater tots are widely recognized because of their crispiness, cylindrical shape and small size. This is a sensational children’s favorite because of its delicious golden brown color and its delightful taste, kids love to make it their everyday lunch. A unique twist of making tater tots a lot tastier has been made, the tater tot casserole dish is a phenomenal treat for you and your kids and they’ll surely rave about it. This is a filling dish for your family because of its loaded ingredients, especially the steamy baked potatoes; you’ll surely get the satisfaction that you’ve always wanted!
Ingredients
  • 2 pounds tater tots, thawed
  • 1 canned 10.5 ounce condensed cream of chicken soup (315 g)
  • 1 cup finely chopped onion (150 g)
  • 1 container 16 ounce sour cream (480 g)
  • 1 package, 8 ounce, sharp Cheddar cheese, shredded (240 g)
  • 1 dash garlic powder
  • 1/2 teaspoon seasoning salt (1 g)
  • 1/2 cup butter, softened (120 g)
  • 3 cups cornflakes cereal (480 g)
  • 1/2 cup butter, melted (120 g)
  • 2 tablespoons grated Parmesan cheese (4 g)
  • Paprika to season
Instructions
  1. Preheat oven to 350° Fahrenheit (175° Celsius). Polish a 9×13 inch casserole dish with melted butter.
  2. In a large deep mixing bowl, combine the tater tots, soup, onions, sour cream, cheese, garlic powder, seasoning salt, and softened butter; mix thoroughly to blend the ingredients evenly.
  3. Transfer the tater tot mixture into the casserole dish.
  4. In another medium-sized bowl, stir in cereal and melted butter, and spread over casserole dish.
  5. Sprinkle the top with parmesan cheese (amount depending on your taste) and paprika.
  6. Bake in preheated oven for 45 minutes to an hour, or until browned.
  7. Serve and enjoy!
Notes And Extra Tips

It’s a good idea to place a cookie sheet under the casserole dish, in case it bubbles over while cooking.


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Irish Potato Casserole Recipe

 

Irish Potato Casserole Recipe
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Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Serves: 6
A major impact on the Irish diet was the discovery of the New World which was in the 17th century. In terms of human food supply, this had explosive effect due to the introduction to this country of new and exotic food crops, one of which was the potato. In Irish diet, potato was the most important vegetable crop; it ranks fourth behind rice, wheat, and maize. During the past three hundred years, the legendary potato has been the most popular vegetable in Ireland. That is why the traditional Irish cuisine could never get rid of potato on their main ingredient. Now, this time-honored Irish potato casserole dish has been a part of Ireland itself because of its extremely luscious taste and exquisite blend of flavors you just can’t help but want more!
Ingredients
  • 2 cups peeled and shredded potatoes (300 g)
  • 1/2 cup melted butter (115 g)
  • 2 eggs, beaten
  • 1 teaspoon minced onion (4 g)
  • 1 teaspoon salt (6 g)
  • 1/4 teaspoon paprika (0.6 g)
  • 1/2 cup milk (120 ml)
  • 1/2 cup shredded sharp Cheddar cheese (70 g)
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 1.5 quart baking dish.
  2. In a medium bowl, combine the potatoes, butter, eggs, onion, salt and paprika. Mix well.
  3. Place potato mixture into the prepared baking dish and pour milk over top. Bake in the preheated oven for 40 minutes. Sprinkle top with cheese, return to oven and bake until cheese melts and is slightly browned.
  4. Preheat oven to 350° Fahrenheit (175° Celsius). Polish melted butter in a 1.5 quart baking dish.
  5. In a medium-sized mixing bowl, stir in the potatoes, butter, eggs, onions, salt and paprika. Mix thoroughly to blend the ingredients evenly.
  6. Put the potato mixture into the greased baking dish and pour in milk on top of the mixture.
  7. Bake in the preheated oven for 40 minutes. sprinkle with cheese on top, then return to the oven and bake until cheese melts and is slightly browned.
  8. Serve warm and enjoy the Irish taste!

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Hungarian Potato Casserole Recipe

Hungarian Potato Casserole Recipe
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Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
Serves: 6
Hungarian or Magyar cuisine is the traditional dishes of the nation of Hungary, primarily, the ethnic group Magyars. Their cuisine is primarily based on meats, seasonal vegetables, fruits, fresh bread, cheeses, and honey. The authentic Hungarian dishes are definitely not for people on a diet. Their food might be a little bit too fatty; however their rich flavor, aroma, and exquisite texture would definitely make a good compensation for the slightly excessive calorie intake. This Hungarian Potato Casserole recipe is based on centuries-old traditions of spicing and preparation methods. With its finely steamed fresh potatoes and strong-flavored onions, it would absolutely take you back to Hungary where it all began!
Ingredients
  • 5-6 large potatoes
  • 1 large onion
  • 3 tablespoons butter or canola oil for frying (45 ml)
  • 2 cups heavy cream or sour cream (460 g)
  • 1 1/2 teaspoon salt (3 g)
  • 1 teaspoon paprika (2 g)
  • 1/4 teaspoon black pepper (0.8 g)
  • OPTIONAL: 2 hard-boiled eggs, shelled and sliced
  • 3.5 ounces yellow cheese (100 g)
Instructions
  1. In a large deep saucepan, place a medium amount of water and put to a boil; add the potatoes with the skins and all. Let it simmer; then reduce heat and cover with a tight-fitting lid.
  2. Let it simmer for approximately 35 minutes; test doneness of potatoes by pricking it with a fork. Drain and set aside to cool.
  3. Chop up the onions. In a medium-sized frying pan, melt the butter or oil and sauté onions until transparent and tender. Set aside for later use.
  4. Preheat the oven to 350° Fahrenheit (180° Celsius); and then grease a baking dish.
  5. Peel and cut potatoes carefully into ¼ inch slices in a layer. If desired, layer hard-boiled eggs slices on top of the potatoes and then yellow cheese on top of the eggs. Then, cover with the rest of the potatoes and sprinkle paprika on top.
  6. Bake uncovered, at 350° Fahrenheit (180°Celsius) for 45 minutes.
  7. Serve warm and enjoy!



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Vegan Sweet Potato Soufflé Recipe

 

Vegan Sweet Potato Soufflé Recipe
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Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serves: 12
This is a great recipe for thanksgiving and holiday gatherings. Every guest, vegan or not, would surely rave about it. This soufflé has a unique blend of ingredients that are mostly healthy and nonfat; it does not resemble the traditional soufflé. Aside from the sweet potatoes, the silken tofu gave off a thick and creamy texture to the filling, especially after it was crushed in the blender/food processor. The best thing about tofu is it’s an excellent source of protein but it’s lower in calories and fat compared to ground beef and cheese. Tofutti, a soy-based, nondairy product, is often used as an alternative to ice cream and cheese. Tofutti was also used in this recipe to replace the usual dairy cheese and the end result was absolutely creamy and delicious. It is best to use a blender or a food processor to mash the ingredients together but you can always do the manual mixing if you don’t have one. This recipe is quick and simple, no need for complicated baking skills and it’s done in an hour or less. Now, here’s how to make this Vegan sweet potato soufflé.
Ingredients
  • Filling: 5 -6 medium sweet potatoes, baked, peeled and mashed
  • 1 package firm silken tofu (8 ounce or 224 g)
  • 1 container tofutti better-than-cream-cheese (8 ounce or 224 g)
  • 1 cup brown sugar (200 g)
  • 2 tablespoons soy margarine, melted (30 g)
  • 1 tablespoon cornstarch (15 g)
  • 2 tablespoons pumpkin pie spice (30 g)
  • 1 tablespoon pure vanilla extractss (15 g)
  • Crumble topping: 3/4 cup flour (113 g)
  • 1 cup brown sugar (200 g)
  • 6 tablespoons soy margarine (180 g)
  • 1 cup pecans, chopped (125 g)
Instructions
  1. Make the filling by mixing sweet potatoes and silken tofu in a blender or food processor. Blend until mixture is fine and smooth.
  2. Stir in the rest of the filling ingredients: tofutti, brown sugar, soy margarine, cornstarch, pumpkin pie spice and vanilla extract, and then blend until smooth.
  3. Pour the filling mixture into an 8×13 inches greased baking pan.
  4. In a separate bowl, prepare the toppings by combining flour and brown sugar.
  5. Cut in soy margarine with a pastry blender/fork until reaches a crumbly consistency. Mix in pecans to crumble.
  6. Sprinkle toppings over filling.
  7. Bake at 350 degrees Fahrenheit for about 35-45 minutes. If topping starts to get too dark, cover the baking pan with aluminum foil.
  8. Let it stand to room temperature for best consistency.
  9. Serve and enjoy!

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