Mashed potatoes recipe

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


Leek and Mashed Potato Soufflé Recipe

 

Leek and Mashed Potato Soufflé Recipe
 
Serves: 4
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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)
  • 1½ cups hot water (360 ml)
  • ½ 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 ¼ 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
Serve leek and mashed potato soufflé with roasted chicken and a green salad






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Thanksgiving Potato Rolls Recipe

 

Thanksgiving Potato Rolls Recipe
 
Serves: 24
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The mashed potatoes make these rolls light as a feather. These rolls are made easy because you don't have to knead the dough, you can prepare these a day ahead and bake them just right before you want to serve them. These are perfect for your big holiday dinners and parties. The potato rolls are fantastic, crusty on the outside and light inside. The ingredients are handy; you probably have these as left over from previous meal preparations. The preparation time is a bit lengthy but guaranteed they’re worth the wait since you’ll be serving these for special holidays that come seldom. Now, here’s how to make these rolls.
Ingredients
  • 5 cups all-purpose flour (550 g)
  • 1 (1/4 ounce) package active dry yeast (7 g)
  • 1½ cups water, 105 to 115 F (360 ml)
  • ½ cup mashed potatoes (115 g)
  • ⅓ cup butter, melted (75 g)
  • ¼ cup sugar (60 g)
  • 1 teaspoon salt (5 g)
Instructions
  1. In large bowl, combine 2 cups of the flour and dry yeast.
  2. In small mixing bowl, stir in warm water, potatoes, butter, sugar and salt. Mix this mixture to flour-yeast mixture that’s previously made.
  3. Beat using an electric mixer for 30 seconds on low, scraping side of bowl. Beat on high speed for 3 minutes.
  4. Stir in remaining flour gradually with a dough hook (or knead by hand) until dough pulls away from sides of pan and forms a ball).
  5. Cover and refrigerate for 2 to 24 hours.
  6. Punch dough down. Turn out on lightly floured surface, cover and let it stand for 10 minutes.
  7. Grease a 13x9-inch baking pan and shape dough into 24 uniform sized rolls.
  8. Form into a ball by holding dough in both hands and gently pushing the edges to make it round. Repeat with remaining dough.
  9. Place rolls in prepared pan. Cover and let them rise in a warm place until nearly doubled in size, for about 40 minutes.
  10. Bake at 400°F for 16 to 20 minutes or until golden brown.
  11. Serve warm and enjoy!
Notes
You can add some dried chives, fresh pressed garlic, or if you're having Italian food, add some Italian seasoning to make herb dough.


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Mashed Potato Pancake Recipe

 

Mashed Potato Pancake Recipe
 
Serves: 8
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Here is a recipe that’s quick and easy for potato pancakes. This is another great way to use your leftover mashed potatoes and other ingredients that you probably already have. This is one of the best potato pancake recipes that you’ll ever try because potato pancakes here are baked not fried. So these are healthier and oil-free, plus you won’t need to clean up any grease when making these pancakes. This is a really good, comforting recipe that will serve a lot of people at your home and that’s done in 35 minutes. You can’t surely wait to serve these for breakfast. Here’s how to make these mashed potato pancakes.
Ingredients
  • ¼ cup butter (60 ml)
  • 3 large onions, finely chopped
  • 4 large eggs
  • 3 cups mashed potatoes (675 g)
  • ½ cup flour (55 g)
  • Salt and pepper
  • Tabasco sauce
  • 2 tablespoons water (30 ml)
Instructions
  1. First, preheat oven to 400 degrees F.
  2. In large skillet over moderate heat, melt the butter; add the onions and sauté for 3 minutes, stirring.
  3. Remove from heat and set aside.
  4. In a large mixing bowl, beat three of the eggs until well blended, then add the cooked onions, potatoes, flour, salt, pepper and Tabasco ; stir thoroughly until mixture is firm.
  5. Shape and divide mixture into 16 round pancakes; place pancakes on a large greased baking sheet.
  6. In a small bowl, beat the remaining egg with the water, brush the top of each pancake with the egg wash.
  7. Bake the pancakes until golden brown, for about 20-25 minutes.
  8. Serve warm and enjoy!
Notes
Serve with a slather of sour cream or applesauce.


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How To Make A Potato Candy

How To Make A Potato Candy
 
Serves: 4
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Potato candy is probably the easiest potato dish; it doesn’t require any baking or cooking unlike other potato recipes. Potato candies are usually served as yummy desserts. Here, we are showing you how to make potato candies. This recipe is quick and easy!
Ingredients
  • ½ cup mashed potatoes (115 g)
  • 2 teaspoons butter, softened (30 ml)
  • 4 tablespoons cocoa (60 g)
  • ½ teaspoon vanilla extracts (2.5 ml)
  • 4½ cups confectioners' sugar (565 g)
  • 2½ cups flaked coconut (190 g)
  • ¾ cup whole pecans (95 g)
Instructions
  1. In a large mixing bowl, mix potatoes together with butter, cocoa, and vanilla.
  2. Gradually add sugar and coconut.
  3. Knead until completely smooth in texture and stretchy.
  4. Roll dough into one-inch balls and press a pecan into the center of each potato ball.
  5. Wrap them in foil and store in airtight container.
  6. Keep them in the refrigerator to chill for about 20 minutes.
  7. Serve potato candies and enjoy!


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Mashed Potato Candy Recipe From Scratch

Mashed Potato Candy Recipe From Scratch
 
Serves: 24
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To mothers who dearly love their children, this recipe is meant for you. With only a few ingredients and really simple to make, these yummy potato candies are just a few steps away. Obviously, these candies are made from mashed potatoes. So grab out those left over mashed potatoes and turn them into something your children would adore. Here’s how to make them.
Ingredients
  • 1 tablespoon mashed potatoes (15 g)
  • 2 -3 tablespoons milk, or desired amount (30-45 ml)
  • 2 teaspoons vanilla extract (10 ml)
  • 1½ lbs powdered sugar (682 g)
  • ½ cup creamy peanut butter (118 g)
Instructions
  1. In a mixing bowl, stir in potatoes with powdered sugar, milk and vanilla. Mix thoroughly until its texture is like a pie dough. Use a little more or less of the milk or powdered sugar until the desired texture is met.
  2. Spread waxed paper onto work area and adequately dust with powdered sugar.
  3. On the waxed paper, form and roll mixture into a circular shape with ¼-inch thickness.
  4. Brush peanut butter consistently to one inch from the edge all around the circle.
  5. Carefully roll up like a jelly roll and place onto a cookie sheet covered with waxed paper.
  6. Keep them in the fridge, uncovered for an hour. The outside surface of the roll will become crusty from refrigerating.
  7. Cut roll into ¼-inch pieces.
  8. In an air-tight container, arrange pieces with waxed paper between each layer.
  9. Refrigerate them for up to two weeks. These candies can sit at room temperature for up to three hours before becoming soft.

How to make a potato candy


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Mashed Potatoes Calories and Nutrition Facts

Mashed potatoes are a common side dish with many meals served today. Whether they are homemade or eaten in a restaurant, the nutrition and calorie content should be taken into consideration. (more…)


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