Mashed potatoes recipe

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


Swiss Potato Cake with Onion

Swiss Potato Cake with Onion
 
Serves: 6
Prep time:
Cook time:
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This potato cake can be real tasty with onions, also with cheese. To make the potatoes easier to grate, might as well keep them in the fridge overnight. Chill time is already included in the total time. In this recipe, special equipments are used like an adjustable blade slicer fitted with julienne blade, a food processor fitted with medium shredding disk, or a box grater. But you could always improvise the usual kitchen equipments to make this kind of potato cake. The smell of onions after baking is very mouthwatering and irresistible. This is quite a deserving dish!
Ingredients
  • 1½ lbs large yellow-fleshed potatoes such as Yukon gold potatoes (682 g)
  • 1 medium onion
  • ¾ teaspoon salt (3.75 g)
  • ¼ teaspoon black pepper (1.25 g)
  • ¼ cup unsalted butter (60 ml)
  • 2 tablespoons vegetable oil (30 ml)
Instructions
  1. Place oven rack in middle position and preheat oven to 375°F.
  2. Prick potatoes in several places with a fork. Bake the potatoes in a large baking pan until tender for about 1 ½ hours.
  3. Allow potatoes to cool completely, then chill, uncovered, for at least 8 hours.
  4. Peel potatoes, and then grate with slicer into a mixing bowl. Coarsely grate onion in large teardrop-shaped holds of a box grater, then wrap grated onion in 2 layers of paper towels and squeeze gently to remove excess moisture.
  5. Mix together potatoes, onion, salt and pepper with a fork.
  6. In a nonstick skillet over moderate high heat, heat 2 tablespoons butter and 1 tablespoon oil for one minute, then stir in potatoes, spreading them evenly and pressing them down with a rubber spatula.
  7. Reduce heat to moderate and fry potato mixture until underside is golden brown, about 5 minutes.
  8. Wear oven mitts, invert a flat plate over skillet, and then turn potato cake onto plate.
  9. Add remaining 2 tablespoons butter and remaining tablespoon oil to skillet. Place Potato cake (browned side up) back into skillet with rubber spatula.
  10. Cook until the other side is golden brown, about 5 minutes.
  11. Transfer to a clean cutting board and slice cake into 6 wedges.
  12. Serve warm and enjoy!
Notes
You could also spread melted cheese on top of the potato cake to make the taste more luscious.

Swiss potato cake with onions






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Baked Mashed Potato Spanish Omelet Recipe

Here we have a recipe that is both enjoyable to make, eat and its also forgiving for those who are on a tight budget. On a scale of 1-5 this recipe is a 2 in degree of difficulty so it may be just challenging enough for the beginning cook to make this fun to prepare. This particular version is quite popular in the west and southwest because of its Mexican and Spanish influences. The bell peppers especially help to give that Hispanic flavor and feel. A delightful meal, it can either be made for lunch or dinner as well as for brunch or breakfast. (more…)


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Leftover Mashed Potato Casserole Recipe

This recipe for a leftover mashed potato casserole is great to use when you have a bunch of leftover mashed potatoes that you do not know that to do with. Unlike other recipes, this one utilizes ingredients that you already have. It is a delightful recipe that any dinner guest will enjoy. You will find that it is especially useful after the holidays when you have more leftovers then you know what to do with. Besides that, the best part about it is that it is really simple to make. (more…)


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Cheesy Potato Pancakes Recipe

Hi, do you often find yourself with leftover mashed potatoes? Like most people I hate throwing out leftovers from dinner including mashed potatoes. This is a tasty recipe my Grandma handed down to me and it is a common recipe in the mountains of Northeast Pennsylvania. Grandma would make this about once a week for dinner or you could try it for breakfast instead of home fries or hash browns. The cheddar cheese adds a good flavor to the potato cakes and is not required. This recipe is it is simple to make and it does not take long to prepare either. (more…)


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Shepherd’s Pie Recipe

Shepherd’s pie is also known as cottage pie and can be made with ground beef or turkey, although lamb is the traditional meat used. In Canada, it is referred to as shepherd’s pie regardless of the type of meat. It has traditionally been a recipe made from leftovers, so it is a terrific dish to serve when you need a simple solution for using leftovers when you have guests staying over for the weekend. They will be just as impressed with your cooking the next day as they were the night before! Besides meat, the other key ingredient is potatoes and in this pie recipe, leftover mashed potatoes are used. (more…)


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Easy Leftover Mashed Potato Croquettes Recipe

The Leftover Mashed Potato Croquettes Recipe was a recipe that has evolved out of a need to do something different with all those leftovers at the holidays, as warmed-up mashed potatoes never taste as good as the original did. Many see it as a comfort food and goes well with any meat dish such as ham, roast beef or turkey. This recipe is easy and best suited to homemade Idaho mashed potatoes as opposed to instant and also works better when you didn’t put too much milk and butter in the original, so it will hold its shape better. (more…)


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Cheddar and Onion Mashed Potatoes Recipe

Yet another version of the cheddar cheese mashed potatoes recipe. We will add onions together with cheddar cheese. Most of the recipes will tell you to add thinly sliced green onions. But you can also take any onions and fry them on oil (or butter) for a while, and then add them to your mashed potatoes. Well, just a thought… you can try it.

5.0 from 1 reviews
Cheddar and Onion Mashed Potatoes Recipe
 
Prep time:
Total time:
 
Ingredients
  • 2 pounds potatoes (russets or yukon golds)
  • ½ cup half-and-half
  • 3 tablespoons butter
  • 1 cup shredded sharp Cheddar cheese
  • 4 green onions, thinly sliced
  • salt and pepper
Instructions
  1. Peel the potatoes and cut them in four pieces. Big pieces will suck less water, sure they take a bit longer to cook, but we are here for the taste, not time, right? :) Put the potatoes in a pot and cover them with cold water. Add some salt and bring to a boil. Reduce heat and let them simmer for a good 15 minutes. They are done when they are soft (pierce them with a knife for test).
  2. Drain the potatoes. You can return them on heat for a while so all the water goes away, just don't burn them. Add half milk half cream mix, butter, salt, and pepper. Now its time to mash the potatoes. Stir in cheddar cheese and cook your mashed potatoes for a few minutes so the cheese melts.
  3. At the end mix in sliced green onions. Or as I said before - you can thinly slice the onions and then fry them for a while on oil of butter. Then just mix them in at the end. But ways are good, but the end result is a bit different with each of these cheddar and onion mashed potatoes recipes.

Mashed potatoes


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Bacon and Cheddar Mashed Potatoes Recipe

This is another version of the popular cheddar mashed potatoes recipe. With this recipe we are adding bacon, so if you can not live without the meat taste – this is the recipe for you.

Bacon and Cheddar Mashed Potatoes Recipe
 
Prep time:
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Ingredients
  • 2½ pounds potatoes (Yukon gold or Russets are best for mashed potatoes)
  • 1 cup shredded extra-sharp cheddar cheese
  • 1 cup milk
  • 2 tablespoons reduced-fat sour cream
  • 4 bacon slices, cooked and crumbled
  • ½ cup chopped green onions
  • salt and pepper
Instructions
  1. Peel the potatoes. Cut them into big pieces. Big pieces suck up less water and mashed potatoes will taste better. Put them into a pot and cover them with cold water. Add salt and bring to boil. When the water boils you can turn the heat down (or your stove will be really messy) and let your potatoes simmer for fifteen or twenty minutes. When they are soft and tender they are done.
  2. Now drain them and return them to your pot. Put the pot back on low heat. Why? By doing this you will get rid of all the water and mashed potatoes will taste better. Just make sure you don't burn them.
  3. Now add cheese and milk and mash the potatoes. Put them back on fire and cook them until all the cheese melts. Make sure you keep stirring so you don't burn the potatoes. When the cheese melts you can add the rest of ingredients - sour cream, bacon, green onions, salt, and pepper. Using this much potatoes will feed around 8 people, so you can easily cut all the ingredients in half in you don't need so much mashed potatoes.
Notes
Also, if you like, you can replace bacon with prosciutto. This is the end of this bacon and cheddar mashed potatoes recipe. Enjoy your potatoes.

Bacon And Cheddar Mashed Potatoes


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