Mashed potatoes recipe

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


Roasted Garlic Scalloped Potato Recipe

Roasted Garlic Scalloped Potato Recipe
 
Serves: 8
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A great recipe for a holiday celebration! This roasted garlic and scalloped potato dish is a delectable meal for every holiday or even for every typical evening in your home. This has an amazing twist of garlic roasted to the brim and Cheddar cheese liquefied to perfection; the ever-delicious, ever-tasty potatoes were perfectly baked and layered and topped with cheese. The roasted garlic gave the dish its strong, bold flavor; while the cheese gave it its rich creamy blend; and of course, the potatoes gave this recipe its exquisite satisfaction! Try this and you’ll surely love its blend of unique flavors in one delectable meal!
Ingredients
  • 1 canned creamy potato with roasted garlic soup (19 oz)
  • ½ cup heavy cream (120 g)
  • 1 teaspoon dried thyme (1 g)
  • 1 teaspoon freshly ground black pepper (2 g)
  • 6 large potatoes, peeled and sliced
  • 2½ cups shredded Cheddar cheese, divided (280 g)
Instructions
  1. Preheat the oven to 350° Fahrenheit or 175° Celsius
  2. In a blender, mix in the soup, cream, thyme, and pepper; process until smooth and even. Spread a thin layer of the mixture on the bottom of a 9x13 inch casserole dish.
  3. Layer potatoes with cheese ending with potatoes and reserving ½ cup cheese.
  4. Pour the soup mixture over the potatoes and sprinkle with the reserved cheese.
  5. Bake in the oven for 70 minutes.
  6. Remove from oven and let it cool for a couple of minutes.
  7. Serve and enjoy!

 

White cheddar cheese






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Swiss Cheese and Scalloped Potato Recipe

Swiss Cheese and Scalloped Potato Recipe
 
Serves: 6
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Swiss cheese has always been a favorite kind of cheese by everybody. Not only does the cheese tastes great but the infamous large holes that are found in every single slice make it a visually stimulating cheese. The bacteria which gives the cheese its trademark holes also helps give this Swiss cheese its unique nutty yet sweet taste. This Swiss cheese and scalloped potato recipe is a totally perfect dish that fits every holiday. This isn’t just enticingly delicious, but it has a unique nutty taste due to the Swiss cheese added as well. With its deliciously baked potatoes and rich cream layers topped with the liquefied cheese, the aroma it emits while in the oven is absolutely tempting! Much more taste its creamy layers! Try this and you’ll surely can’t get enough of it.
Ingredients
  • 1 teaspoon unsalted butter (2 g)
  • 4 cups heavy cream (930 g)
  • 2 teaspoons salt, divided (4 g)
  • 1 teaspoon freshly ground black pepper (2 g)
  • 3 to 3¼ pounds Idaho potatoes, peeled and cut into ¼-inch slices (1575 g)
  • 8 ounces Swiss cheese, grated (225 g)
Instructions
  1. Preheat the oven to 400°Fahrenheit. Polish a 2-quart baking dish with butter and set aside for later use.
  2. In a large deep saucepan, pour in the heavy cream and simmer over medium-high heat. Add 1 teaspoon of salt and pepper, stirring constantly to allow the flavors to blend. Mix in the potatoes, adding more cream if necessary to completely submerge the potatoes.
  3. Lower the heat to medium-low and stew until the potatoes are barely fork-prick tender, or for about 10 to 12 minutes. Then, remove from heat.
  4. Using a huge ladle, transfer ⅓ of the potatoes with some of the cream to the prepared baking dish, forming an even layer on the bottom; top with ⅓ of the Swiss cheese.
  5. Continue layering the potatoes and topping with cheese. Place on a baking sheet and bake in the preheated oven until golden brown and bubbly for 30 minutes.
  6. Remove from the oven and let it cool for 5 more minutes before serving.
  7. Serve warm and enjoy!

 

Cubes of Swiss cheese

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Mexican Smoked Chili Scalloped Sweet Potato Recipe

 

Mexican Smoked Chili Scalloped Sweet Potato Recipe
 
Serves: 6
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Chipotle or “smoked-chili pepper” is a smoke-dried jalapeño that tends to be brown and shriveled; it is a chili used primarily in Mexican and Mexican-inspired cuisines such as Mexican-American and Tex-Mex. Today, chipotles are used widely throughout Mexico as well as in the United States. Quite popular in the South Western U.S. and California; chipotles have found their way into cuisine of many celebrity chefs from Hawaii and Manhattan. Typically, the chipotle is used to flavor soups, salsa, stew, sauces, and even occasional dessert. This smoked chili scalloped sweet potato is a completely new twist of Mexican cuisine and is amazingly delicious; with its steamy sweet potatoes and sizzling hot chipotle pepper, it made an astoundingly incredible hot-and-spicy twist to this delicious delicacy. This is a should-be-made recipe for your entire family!
Ingredients
  • 2 cups heavy cream (465 g)
  • 1 heaping tablespoon chipotle pepper puree (15 g)
  • 3 medium sweet potatoes, peeled and thinly sliced ⅛-inch thick
  • freshly ground black pepper
  • salt
Instructions
  1. Preheat oven to 375° Fahrenheit.
  2. Whip together cream and chipotle puree until smooth and thick.
  3. In a 9x9 inch casserole dish, arrange the potatoes in even layers. Sprinkle with 3 tablespoons of the thick cream mixture and season with salt and pepper in any amount you desire.
  4. Repeat the previous procedure with the remaining potatoes, cream, salt, and pepper to form 10 layers.
  5. Cover the casserole with a tight-fitting lid and bake in the preheated oven for 30 minutes; remove the cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are tender enough and the top is browned.
  6. Serve warm and enjoy!

Sweet potatoes

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Scalloped Yukon Gold and Sweet Potato Gratin with Fresh Herbs

 

Scalloped Yukon Gold and Sweet Potato Gratin with Fresh Herbs
 
Serves: 12
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Yukon Gold potato was the first Canadian-bred potato to be marketed and promoted by name. It was bred and cultivated in the North because yellow-fleshed potatoes are normally found in the southern part of America and Europe. While orange-fleshed sweet potatoes originated in most tropical countries and was called ‘yams’ by Americans due to the African word “nyami” referring to the starchy, edible root or the orange-fleshed sweet potato. While both are potatoes, yet they have completely different tastes. This scalloped Yukon Gold and sweet potato gratin with fresh herbs recipe is a total and absolutely INGENIOUS idea of blending yellow-fleshed potato and orange-fleshed sweet potato together and making it an extraordinarily delicious meal for your family!
Ingredients
  • 1½ pounds medium Yukon Gold potatoes (675 g)
  • 1½ pounds medium red-skinned sweet potatoes, yams (675 g)
  • 2 cups heavy whipping cream (465 g)
  • ¼ cup butter, ½ stick (60 g)
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh Italian parsley (15 g)
  • 1 tablespoon minced fresh rosemary (15 g)
  • 1 tablespoon minced fresh sage (15 g)
  • 1 tablespoon minced fresh thyme (15 g)
  • 1½ teaspoons fine sea salt (3 g)
  • ¾ teaspoon freshly ground black pepper (0.8 g)
  • 1¼ cups coarsely grated packed Gruyére cheese (125 g)
Instructions
  1. Fill a large deep bowl with cold tap water; peel Yukon Gold potato, cutting them into ⅛ inch-thick rounds and place in the bowl.
  2. Repeat procedure with sweet potatoes.
  3. In a medium-sized saucepan, stir in heavy whipping cream, butter, and garlic; sauté and simmer. Remove from heat afterwards.
  4. Prepare 2 small-sized clean bowls; combine all herbs in one bowl, and mix salt and black pepper in another bowl.
  5. Polish butter in a 9x13-inch glass casserole dish and leave for later use. Drain the potatoes until dry. Place half of the potatoes in the prepared baking dish (Use your hands to distribute and spread evenly). Sprinkle the potatoes with half of the salt-and-pepper mixture and half of herb mixture; sprinkle with half of cheese mixture.
  6. Repeat procedure with remaining half potatoes, salt-pepper mixture, cheese mixture, and herb mixture. Pour in the cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible. DO AHEAD: Can be made 6 hours ahead. Cover with plastic wrap and chill in the refrigerator. Remove plastic wrap before baking.
  7. Preheat oven to 400°Fahrenheit. Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes;
  8. Serve warm and enjoy!

Ipomoea batatasL. (Sweet Potato)

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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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How To Make Mashed Potatoes

How To Make Mashed Potatoes
 
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Mashed potatoes have been a staple of a good old-fashioned home cooked meal in countries like the United States and Ireland for possibly three hundred years. There are those that believe they were invented in France as the result of a potato recipe competition. But no matter where their origins, no Thanksgiving dinner in America would be complete without fluffy homemade mashed potatoes drenched in turkey gravy. But these buttery delights don’t have to be drowned with gravy as long as you know how to make mashed potatoes the right way. The basic recipe for mashed potatoes is easy and you don’t have to be a gourmet cook to make them. What makes one batch distinct from another are the things you can add either right before or right after they are mashed. Let’s start with the fundamentals of making mashed potatoes.
Ingredients
  • 6 russet potatoes
  • 1 cup of heavy cream*
  • ½ cup of salted butter at room temperature
  • salt
  • You can substitute plain milk or buttermilk.
Instructions
  1. Peel the potatoes and remove the eyes, then place them in a bowl of cold water so they don’t turn brown as you are cutting them up.
  2. Cut the potatoes into approximately 1-1/2 inch chunks.
  3. Put the potatoes in a large pot and completely cover them with water. Over high heat bring the water to a boil and then turn down so they can simmer for 15 to 20 minutes.
  4. Remove them from the heat and drain long enough to remove all of the water.
  5. Put the potatoes in a bowl and add the butter and milk or cream. Heating the milk first will help make your potatoes nice and creamy.
  6. You can use either a potato masher or an electric mixer to mash your potatoes. Never use a food processor. If you use a hand masher, use an up and down technique rather than a stirring motion. If you use an electric mixer, be careful not to over mix them. No matter what method you use, mix the potatoes well enough to get rid of any lumps but not so much that your potatoes end up sticky or gluey.
  7. Add salt to taste.
Notes
Here are some ways to dress up your potatoes so they are sure not to need gravy. For garlic mashed potatoes, roast about 5 cloves of garlic for every 6 potatoes you have used. Add the garlic plus ¼ cup of Parmesan cheese before you mash. For something a little zingy and exotic, add about 1 tablespoon of wasabi powder for every three potatoes. You can find this either at an Asian market or in the Asian section of upscale supermarkets. Now that you know how to make mashed potatoes, you can use the same technique to make mashed sweet potatoes , but add a little brown sugar while mashing.

Mashed potatoes


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Buttermilk Mashed Potatoes Recipe

This is another simple way to make mashed potatoes taste a bit different. Instead of cream and ordinary milk we will be using buttermilk and so I call this the buttermilk mashed potatoes recipe. All the same tips and tricks that I already mentioned in other mashed potatoes recipes apply here. So make sure you cover potatoes with cold water, after you drain them put them back on the stove at low heat to evaporate excess water, just make like four pieces from each potato, if you make smaller pieces they will suck in more water and don’t over mash them. Right, I’ll include these along the way so don’t worry.

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