Mashed potatoes recipe

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


A Quick Leftover Mashed Potatoes Recipe From Ross

A leftover mash recipe that comes from England, we had as kids the following morning after the family roast with a fried breakfast.

A breakfast.

Instructions

  1. Take the leftover mash and combine with the leftover veg from the night before.
  2. Pan fry in the bacon fat.
  3. Serve with bacon, sausage, eggs, all your favorite breakfast food.

Enjoy!

 

PS: Thanks Ross






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Sausage Potato Soup Recipe

Sausage Potato Soup Recipe
 
Serves: 7
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An extremely delicious Italian dish! It has a unique elite Italian taste which is the best asset of the rich Italian culture. The meaty sausage’s delightful effect to the creamy hearty soup made this meal an all-time favorite of the family. The diced pancetta bacon blended perfectly with those luscious potatoes and nutritious kale you just can’t help but scoop for more. With its blend of unique tasty spices and chicken bouillon that made the flavors heavenly intertwine, it would satisfy you to the last spoonful. Now, here’s how to make this wonderful Italian soup, just follow the instructions below.
Ingredients
  • 1 pound Italian sausage (455 g)
  • ¾ cup chopped onion (125 g)
  • 1 slice pancetta bacon, diced
  • 1¼ teaspoons garlic, minced (4 g)
  • 1 cube chicken bouillon
  • 4 cups water (950 ml)
  • 2 potatoes, cubed
  • 2 cups kale, rinsed and julienned (125 g)
  • ⅓ cup heavy cream (80 g)
Instructions
  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Place sausage links on a sheet pan and bake for 15 to 20 minutes, or until brown and done. Slice each sausage link in half lengthwise, and then into ½ inch slices. Set aside for later use.
  3. In a 4 quart saucepan over medium heat, sauté the onions and the pancetta for 10 minutes or until onions are tender.
  4. Add the garlic and fry for one more minute. Add the chicken base or bouillon, water and potatoes and simmer for 15 minutes.
  5. Add the kale, cream and reserved sausage, simmer for 5 more minutes.
  6. Serve hot and enjoy!
Notes
Instead of bouillon cube you can substitute I ounce chicken broth.

 


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Sweet Potato Casserole with Bacon

 

Sweet Potato Casserole with Bacon
 
Serves: 6
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This is a refreshingly new casserole dish for Thanksgiving because of its really unique twist of sweet potatoes for a change. With its steamy sweet potatoes which gave the meal a bit of a sugary tinge; its creamy nutritious milk which created a refined blend to the flavors; its grounded cinnamon and nutmeg for spices which heightens its extremely delicious taste; and its meaty chunks of bacon which gave the meal a filling satisfaction right from the first spoonful to your last. Now, here’s how to make this sweet potato casserole with a twist of bacon for your festive Thanksgiving with your family.
Ingredients
  • 4 large sweet potatoes, quartered
  • 4 slices bacon
  • 3 tablespoons butter (45 g)
  • ½ teaspoon ground cinnamon (1 g)
  • ¼ teaspoon ground nutmeg (0.8 g)
  • ½ cup light cream (120 ml)
  • ¼ cup milk (60 ml)
  • salt and ground black pepper for seasoning
Instructions
  1. Preheat an oven to 325 degrees F (165 degrees C). Grease a 2-quart baking dish and set aside.
  2. Put the sweet potatoes into a large saucepan and pour in with salted water until covered. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry until cool enough to handle.
  3. Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the bacon coarsely; set aside.
  4. Slip the skins off the potatoes and discard; blend the potatoes in an electric blender or food processor until smooth. Stir in the butter, cinnamon, nutmeg, cream, and milk. Mix well; season to taste with salt and pepper. Spread the potato mixture in the prepared baking dish.
  5. Bake in the preheated oven until heated through, about 18 minutes. Remove from the oven; sprinkle the potatoes with the bacon. Return to the oven and bake for an additional 5 minutes.
  6. Serve warm and enjoy this Thanksgiving dish!


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Homemade Potato Soup Recipe with Bacon

 

Homemade Potato Soup Recipe with Bacon
 
Serves: 6
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Bacon has been a famous breakfast meal for your kids, but lately its use has been extended for it is now used to garnish and blend with other delicacies to heighten the food’s flavor. This latest use of bacon has been confirmed to be tremendously enticing and luscious because of the bacon’s tasty and slightly greasy tang blended into the soup’s creamy rich broth. This winter warmer homemade potato soup is a deliciously fragrant and mouth-watering because of its loaded ingredients and spices you just can’t help but scoop for more. Now, here’s how to make this enticing soup, just follow the easy instructions below.
Ingredients
  • 6 thick slices bacon
  • 1½ teaspoons olive oil (8 ml)
  • ½ cup chopped onion (80 g)
  • ½ cup chopped carrots (65 g)
  • 1 stalk celery, chopped
  • 4 cups low fat, low sodium chicken broth (950 ml)
  • 4 cups cubed potatoes (620 g)
  • ⅛ teaspoon cayenne pepper
  • ½ cup shredded Cheddar cheese (55 g)
  • ½ teaspoon kosher salt (2 g)
Instructions
  1. In a 3-quart saucepan, fry the bacon until crisp; remove bacon and drain oil thoroughly using paper towels. Discard the bacon with grease and wipe pan carefully with paper towels.
  2. Meanwhile, prepare the vegetables.
  3. Pour in olive oil into the saucepan and stir in onion, carrots, and celery. Sauté until onion is soft and transparent, or for about 3-4 minutes.
  4. Stir in chicken broth, potatoes, and pepper; simmer and reduce heat into low. Let it boil uncovered until potatoes are done and tender for about 10-15 minutes.
  5. Add cheese, heating to liquefy, stirring constantly to blend the flavors evenly, but do not boil.
  6. Chop bacon into pieces and mix into the soup. Sprinkle seasoning, if desired.
  7. Serve hot and enjoy!


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Bacon Potato Salad Recipe

 

Bacon Potato Salad Recipe
 
Serves: 8
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This is a recipe that you can easily prepare for family gatherings and definitely be proud of it. This variety of potato salad is proven to be a big hit, always eaten without leftovers. This is also fantastic with barbecues. The bacons are wonderfully crisp through microwave or frying them in skillet. There is also an alternative, less messy way to cook the bacons. Simply arrange bacon slices in baking pan lined with foil, place pan inside the oven, heat directly to 350 degrees F for 15 minutes and you’ll get perfectly crisp bacons. Serve this bacon potato salad as a side dish along with barbecues, perfect for a summer meal. Now, here’s how to make it.
Ingredients
  • 4 eggs
  • 8 bacon slices
  • 2 tablespoons Dijon mustard, or to taste (30 g)
  • 1 cup mayonnaise (220 g)
  • 3 stalks celery, minced
  • 2 lbs small potatoes (909 g)
  • 2 tablespoons chopped fresh parsley (30 g)
  • Salt and pepper to taste
Instructions
  1. Place the potatoes in a pot with enough water, cover, and bring to a boil. Cook for about 20 minutes, or until tender. Drain and cool.
  2. Meanwhile, place eggs in a saucepan with cold water and cover. Bring water to a boil and immediately remove from heat when boiling point is reached.
  3. Let eggs soak in hot water for 10 to 12 minutes. Remove from hot water, and place in a bowl of cold water to instantly cool.
  4. Peel the eggs, and place 2 of them into a large bowl. Reserve the rest for later use. Mash the eggs in the bowl with a fork. Stir in the mustard, mayonnaise, celery, salt and pepper. Set aside.
  5. Cook bacon slices in the microwave for about 4 minutes, or fry in a skillet over medium-high heat until crisp. Crumble 2 of the bacon slices into the mayonnaise mixture. Reserve the rest for garnish.
  6. Peel and chop the potatoes, and stir into the bowl, tossing until evenly coated. Slice the 2 remaining eggs, and place on top of the salad. Crumble the remaining bacon over the eggs, and then sprinkle parsley to top salad.
  7. Serve and enjoy!


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Bacon-filled Potato Patties Recipe

 

Bacon-filled Potato Patties Recipe
 
Serves: 8
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Now, we have here another wonderful recipe that will surely satisfy your hungry mouths. These potato patties are meaty because of the bacons, cheesy because of the gruyere cheese, and heavenly delicious because of its spices, onion and parsley. They’re easily done in 30 minutes by simple mixing and frying. It’s really a delightful and easy recipe that you can’t wait to try, so stop imagining and put this into reality. Here’s how to make these bacon-filled potato patties. Serve these for breakfast or as a wonderful side dish for lunch and dinner.
Ingredients
  • 1 lb frozen hash brown potatoes, thawed (455 g)
  • ½ cup shredded gruyere cheese (50 g)
  • 1 cup finely chopped onion (150 g)
  • 1 teaspoon salt (5 g)
  • ½ teaspoon black pepper (2.5 g)
  • ¼ cup minced fresh parsley (6.25 g)
  • ½ cup chopped, crisp, cooked bacon (115 g)
  • Vegetable oil, as needed
Instructions
  1. First, squeeze out excess water from potatoes then place in a large mixing bowl.
  2. Stir in cheese, bacon, onion, salt, pepper and parsley, and then mix thoroughly to coat potatoes.
  3. In a non-stick skillet, heat oil over medium heat.
  4. Scoop portions of potato mixture, approximately ¼ cup for each patty, and then press each firmly to form a 2½-inches patty.
  5. Place patties in pan and cook until golden brown and crisp on both sides, this will take 4 minutes per side.
  6. Repeat with remaining potato mixture, and drain cooked patties on paper towels.
  7. Serve warm and enjoy!


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Loaded Potato Pancake Recipe

 

Loaded Potato Pancake Recipe
 
Serves: 4
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We have here a recipe that ends up into these loaded potato pancakes which you can serve as lovely dessert or snacks. The cheddar cheese, butter and sour cream provide a salty and creamy inside texture while the crumbled bacons are the meaty stuff of these potato pancakes. The green onions are a lovely addition to its charming flavor and aroma. The best thing is this recipe is quite simple, and you can actually prepare the pancake mixture a day before or hours before so that the mixture would chill better. You will adore this new variety of potato pancakes. Now, here’s how to make these.
Ingredients
  • 2¼ lbs russet potatoes, peeled and cut into cubes (1, 025 g)
  • 1 cup grated cheddar cheese (100 g)
  • 2 tablespoons butter (30 ml)
  • ¼ cup sour cream (60 ml)
  • 1 egg
  • 4 ounces bacon slices, crumbled and crisp (112 g)
  • 2 chopped green onions
  • Salt
  • Pepper
Instructions
  1. In a large covered pot with enough water, boil potatoes until tender for about 20 minutes.
  2. Drain potatoes well and transfer into a large bowl. Cool for a few minutes.
  3. Mash potatoes thoroughly with a fork or potato masher.
  4. Stir in all remaining ingredients (crumbled bacons, cheese, butter, sour cream, egg and green onions). Sprinkle with salt and pepper to taste, and then beat mixture thoroughly to completely combine.
  5. Refrigerate until well chilled for a few hours (you can prepare this a day before) or keep the mixture in the freezer for 30 minutes for a quick chill.
  6. Take out potato pancake mixture from refrigerator and shape into patties, using approximately ⅓ cup for each patty.
  7. Spray a large non-stick skillet with non-stick spray and heat skillet over medium high heat.
  8. Cook potato pancakes for 3 minutes or until bottom sides are golden brown. Make sure not to crowd the pan to make room for flipping the pancakes, so cook them in batches.
  9. Keep an eye while cooking the pancakes until they look brown and dry around the edges, and then carefully flip into the other side. Cook for another 3 minutes or until golden brown. Repeat procedure with the remaining pancakes.
  10. Serve warm and enjoy!


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Bacon Potato Omelet Recipe

 

Bacon Potato Omelet Recipe
 
Serves: 6
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Here is another potato omelet recipe that will entice everyone’s appetite. Not the usual type of omelet results from this recipe because it’s meaty and cheesy. The mixture of Bacon, potatoes, cheese and savory spices go real good with the eggs. Definitely, this is a perfect omelet that will fill your stomachs up to the fullest; done in less than an hour and serves 6 hungry people. This is a truly rewarding recipe you would love to try.
Ingredients
  • 4 slices bacon, cooked and chopped
  • 2 cups frozen hash brown potatoes, thawed (350 g)
  • 4 green onions, thinly sliced
  • 2 teaspoons butter (30 ml)
  • 1 large tomato, seeded and chopped
  • 2 tablespoons chopped fresh Italian parsley (30 g)
  • 6 large eggs
  • ½ teaspoon salt (2.5 g)
  • ¼ teaspoon pepper (1.25 g)
  • 4 drops hot sauce (0.2 ml)
  • 1 cup shredded sharp cheddar cheese (100 g)
Instructions
  1. In large frying pan, heat oil and cook bacons until browned.
  2. Pour out oil, leaving a tablespoon of it into frying pan. Set aside bacons.
  3. Cook the potatoes in remaining oil over medium heat until they are tender, for about 10 minutes.
  4. Stir in green onion and sauté for another 5 minutes.
  5. Add butter to frying pan to melt, add tomatoes and cook over medium heat for 3 to 4 minutes.
  6. Sprinkle with the cooked bacons and parsley over the top and stir to combine.
  7. Beat eggs together in a large bowl. Add salt, pepper, and hot sauce.
  8. Pour over potato mixture in the pan.
  9. Carefully lift edges of omelet using a spatula and tilt the pan so that the uncooked mixture flows underneath.
  10. Continue cooking until omelet begins to set and until bottom side is browned.
  11. Place a plate upside down over frying pan. Hold by its handle with one hand and the other hand flat on the plate. Carefully, flip the pan over into the plate.
  12. Add a small amount of oil into pan, if necessary. Slide the omelet back into the pan and cook the other side until bottom side is browned.
  13. Sprinkle and top with cheese.
  14. Set under broiler for 3-5 minutes or until cheese melts and omelet is set.
  15. Slice omelet into wedges.
  16. Serve warm and enjoy.
Notes
Serve this with Green salad.


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Fried Meaty Potato Chip Recipe

Fried Meaty Potato Chip Recipe
 
Serves: 3-4
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This recipe ends up into a unique mixture of potato chips, bacons and spices; Real good smelling because of the garlic and onions. Who says potato chips are only good for snacks? In fact, this meaty dish could be served as either main dish or side dish for supper! So, for a quick and savory supper, follow this recipe.
Ingredients
  • 20 thin slices of red waxy potatoes
  • 5 -6 garlic cloves, sliced
  • 3 slices bacon, cooked and crumbled
  • 2 tablespoons olive oil (30 ml)
  • salt
  • pepper
  • 3 green onions, thinly sliced
  • 2 tablespoons parmesan cheese, grated (30 g)
Instructions
  1. In a skillet/frying pan, heat oil.
  2. Sauté garlic, bacon and potato slices over medium heat.
  3. Season mixture with salt and pepper. Stir until potatoes are almost cooked through, and then add the green onions.
  4. Sprinkle with parmesan cheese and wait for the cheese to melt
  5. Remove from pan and serve.
Notes
Serve with a teaspoon of sour cream on top of potato chips.


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Leftover Mashed Potatoes with Baked Eggs and Bacon

This recipe for Leftover Mashed Potatoes with Baked Eggs and Baon requires a skill level of beginner to make. It might sound strange to you at first. But don’t judge a book because of it’s cover. Most families make it after the Thanksgiving Dinner with their left over mashed potatoes. You can also used baked potatoes, just reheat and mash them up. As a twist on a Polish tradition, combining eggs with mashed potatoes, which combines these with creaem. If you are wanting to start a new family tradition for the breakfast meal after Thanksgiving, this is one you will want to try. It is sure to become a family favorite in your house. It is also a great take and bake meal. Just heat it up and take it to any party or gathering you are going to. (more…)


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