Mashed potatoes recipe

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


French Scalloped Potato Recipe

 

French Scalloped Potato Recipe
 
Serves: 8
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French cuisine has evolved extensively over the passing of centuries. Over the years, the styles of French cuisine have been given different names, and have been modified by various master-chefs. These legendary master-chefs moved toward fewer spices and more liberal usage of herbs and creamy ingredients such as Herbes de Provence, milk, cream, and cheese, signaling the beginning of modern French cuisine. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally. Any cook will tell you that French food will not tolerate shortcuts in regard to the basic fundamentals. Because mastery of sauces and pastry dough is the center of culinary arts, French recipes themselves remain classic and constant. This French scalloped potato is made wonderfully enticing because of the variety of herbs found in Herbes de Provence, the creamy liquefied cheeses, and the tempting tang of white wine you’ll surely want to visit France and all its wonderful restaurants.
Ingredients
  • 2 pounds russet potatoes; thinly sliced (900 g)
  • ½ cup flour (60 g)
  • 2 tablespoons olive oil (15 ml)
  • ¼ cup onion; chopped (40 g)
  • 2 cloves garlic; minced
  • ¾ cup whipping cream (175 g)
  • ¾ cup chicken broth (170 ml)
  • ½ cup white wine (115 ml)
  • 1 teaspoon salt; add more to season (1 g)
  • 2 teaspoons Herbes de Provence (2 g)
  • 5 ounces goat cheese (145 g)
  • 4 ounces Gruyere cheese; grated (115 g)
  • ¼ cup Parmesan cheese; grated
Instructions
  1. Slice the potatoes gently into pieces and coat with flour; set aside for later use.
  2. In a large Dutch oven, heat the olive oil; sauté the onions and garlic until transparent and slightly browned, or for about 5 minutes.
  3. Stir in whipping cream, broth, and wine to pot/Dutch oven and bring to a boil. Reduce into simmer for a couple of minutes. Add Herbes de Provence, goat cheese, and Gruyere cheese and whisk until liquefied and evenly blended.
  4. Add the flour-coated sliced potatoes to the cheese mixture and boil. Reduce heat afterwards and simmer until broth is thickened.
  5. Preheat oven to 350° Fahrenheit; transfer the mixture using a wooden ladle into a greased 9x13 inch casserole dish. Sprinkle with grated Parmesan cheese.
  6. Cover with a tight-fitting lid and bake for 30 minutes; remove cover and bake for 30 more minutes.
  7. Remove from oven and let it cool for 5-10 minutes.
  8. Serve and enjoy the French delicacy!

Aged Parmigiano-Reggiano






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Baked Mashed Potato Casserole with Parmesan Cheese and Bread Crumbs

 

Baked Mashed Potato Casserole with Parmesan Cheese and Bread Crumbs
 
Serves: 8
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The mashed potatoes’ reputation as it is in this generation has been a really well-known technique of utilizing your leftover potatoes; this would not only save your budget but it is also a really tasty food which all the kids love. This baked mashed potato casserole is one way of utilizing your leftover potatoes in an amazingly delicious way. A super cheesy and deliciously filling dish for your whole bunch of family for Thanksgiving, this would surely satisfy everyone right to the brim. With its crusty, cheesy topping and its creamy mashed potatoes, everyone would surely love it. Now, here’s how to make this easy and budget-saving casserole dish for your Thanksgiving pot luck!
Ingredients
  • 1 tablespoon butter (15 g)
  • 4 pounds russet potatoes, peeled, cut into 1-inch pieces (450 g)
  • 1 cup whole milk (225 g)
  • ½ cup 1 stick butter, melted (120 g)
  • 1½ cups grated mozzarella (150 g)
  • 1 cup freshly grated Parmesan (90 g)
  • Salt and freshly ground black pepper
  • 2 tablespoons plain dry bread crumbs (30 g)
Instructions
  1. Preheat the oven setting it to 400 degrees F; coat a 13x9 2-inch baking dish with 1 tablespoon of butter and set aside for later use.
  2. Meanwhile, prepare a large deep saucepan and boil the potatoes in salted water until they are absolutely tender, or for about 15 minutes. Drain salted water after potatoes are cooked through. Return the potatoes to the same pot and mash thoroughly.
  3. Stir in the milk and melted butter after the potatoes are mashed well enough. Add the mozzarella cheese and ¾ cup of Parmesan; sprinkle with salt and pepper for seasoning.
  4. Transfer the mashed potatoes to the prepared baking dish. In a small bowl, stir in bread crumbs and the remaining ¼ cup Parmesan cheese together and mix thoroughly.
  5. Sprinkle the bread crumb mixture into the mashed potatoes in the baking dish. Cover and chill; this recipe can be prepared ahead of time for about 6 hours.
  6. Bake uncovered for 20 minutes, or until topping is golden brown.
  7. Serve warm and enjoy!


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Irish Potato Soufflé Recipe

 

Irish Potato Soufflé Recipe
 
Serves: 8
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Try this quick and easy recipe for a delightful dessert. Potato soufflés are easy to prepare but they have the tendency to fall quickly when they aren’t served immediately, but even if they do, they would still taste delicious, so no need to worry about this. Particularly, this potato soufflé is based from an Irish recipe. Like most Irish dishes, this has a light and delicious flavor from the combination of mashed potatoes, fresh herbs, onion, cream and other seasonings. Another tip that this recipe offers is to beat the egg whites thoroughly right just before adding them into the potato mixture so that stiff peaks from the eggs won’t deflate. This would make the soufflé rise perfectly when baked. After baking the soufflé, immediately serve it as a dessert that’s fresh from the oven. Now, here’s how to make this.
Ingredients
  • 2 lbs boiling potatoes, peeled and cut into 2 inch pieces (909 g)
  • 3 tablespoons butter (45 g)
  • 1 small onion, finely chopped
  • 2 tablespoons sour cream (30 g)
  • 2 eggs, separated
  • ¼ cup cream (60 ml)
  • Salt and pepper
  • 3 tablespoons minced fresh herbs, parsley, thyme, tarragon (45 g)
  • 1 cup parmesan cheese, shredded (100 g)
Instructions
  1. Cook potatoes in salted water until tender when pierced with fork. Drain well and mash in a large bowl.
  2. Preheat oven to 350 degrees Fahrenheit. Grease a 6 cup soufflé dish with butter.
  3. In a sauce pan, melt the butter and cook the onion over medium heat until soft, for 4 - 5 minutes.
  4. Stir in buttered onions into mashed potatoes. Add the egg yolks and cream.
  5. Add salt and pepper to season. Stir in herbs and Parmesan cheese, and mix until smooth.
  6. In a small bowl, beat the egg whites until stiff, glossy peaks form. Add 2 tablespoons of egg whites into the mashed potato to make the mixture thin and moist, and then fold in the rest of the egg whites.
  7. Pour the mixture into the buttered soufflé dish, and bake until golden brown for 20 to 30 minutes. Start checking the soufflé after 15 minutes.
  8. Remove from the oven and serve immediately.
Notes
To serve best, sprinkle with extra Parmesan cheese and ground paprika on top of the soufflé.  


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Three-Layered Cheese Potato Soufflé Recipe

 

Three-Layered Cheese Potato Soufflé Recipe
 
Serves: 12
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Try this recipe for a delicious side dish or appetizer. This potato soufflé perfectly accompanies any kind of main dish that’s on the dinner table. With its cheesy and good flavor, you’ll definitely fall in love with it. It is loaded with 3 of your favorite types of cheeses- the ultimate-favorite Cheddar cheese, the reduced-fat Swiss cheese and Parmesan cheese. This potato soufflé is low in fat since the ingredients used are simultaneously fat-free and reduced-fat. It’s added with low fat milk which makes it more creamy and delicious. With the huge amount of mashed potatoes and cheeses that were used, this pastry dish is loaded with carbohydrates and protein. Simply follow a few quick steps and you could easily have a dish that’s healthy, fulfilling and yummy.
Ingredients
  • 4 cups mashed potatoes, without milk and butter (900 g)
  • 1 cup low fat milk (240 ml)
  • 1 cup shredded reduced-fat cheddar cheese (4 ounces or 112 g)
  • ⅔ cup shredded reduced-fat Swiss cheese (67 g)
  • ⅓ cup shredded Parmesan cheese (34 g)
  • ⅓ cup chopped green onions (50 g)
  • 1 small onion, chopped
  • 1¼ teaspoons salt (6.25 g)
  • ¼ teaspoon pepper (1.25 g)
  • 4 eggs, separated
Instructions
  1. In a large bowl, mix together mashed potatoes, milk, cheeses, and onions. Add salt and pepper to season.
  2. Beat egg yolks in a small bowl and then stir into potato mixture.
  3. In another bowl, beat the egg whites well until stiff peak form. Pour this into potato mixture.
  4. Transfer to a 2-quart soufflé dish coated with cooking spray. Bake the mixture, uncovered, at 375°Farehnheit for 40-45 minutes or until golden.
  5. Serve warm.


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Potato Cheese Croquettes Recipe

Potato Cheese Croquettes Recipe
 
Serves: 4
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This recipe offers you croquettes that are delicious with steak and strawberries dipped in chocolate. It is necessary to refrigerate these patties ahead of time before frying. Take note that the timing here does not include the chilling time. For best results, you could refrigerate the mixture a night before for 8-10 hours then cook them in the morning. The results are worth the wait. You will be in love with these delicate and cheesy croquettes. So hurry and try this recipe.
Ingredients
  • 2 cups mashed potatoes (450 g)
  • 2 tablespoons minced onions (30 g)
  • 1 egg, slightly beaten
  • 1 cup grated parmesan cheese (100 g)
  • 2 tablespoons parsley, minced (30 g)
  • ¾ cup breadcrumbs (70 g)
  • 2 tablespoons vegetable oil (30 ml)
Instructions
  1. In a medium mixing bowl, combine potato, onions, egg, cheese, and parsley; mix thoroughly.
  2. Shape into thick 8 patties. Refrigerate patties to chill.
  3. Spread bread crumbs into waxed paper.
  4. Dip and roll croquettes in crumbs, turning them to coat evenly; set aside.
  5. Heat vegetable oil in large skillet on moderate heat and fry croquettes in hot oil; cook for about 4 minutes, or until brown on each side.
  6. Serve immediately and enjoy!
Notes
You can use garlic and fresh basil as substitute spices for onions and parsley. Serve croquettes with steak and strawberries that are dipped with chocolate.


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Baked Potato Chip Recipe

Baked Potato Chip Recipe
 
Serves: 8
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Baked Potato chip recipe is loved by many people because it’s simple, has lower fat content and is a healthier choice compared to commercial potato chips. They are not fried but baked that’s why they are low fat, no need to use oil. Aside from all that, these potato chips are really crispy and yummy just like regular chips. For sure you couldn’t wait to try this!
Ingredients
  • 4 tablespoons grated low-fat parmesan cheese (60 g)
  • ½ teaspoon salt (2.5 g)
  • ½ teaspoon garlic powder (2.5 g)
  • 1 lb baking potato, scrubbed (455 g)
Instructions
  1. First, preheat the oven to 400 degrees F.
  2. Spray a baking sheet with non-stick cooking spray.
  3. In a small mixing bowl, combine cheese, salt, garlic and mix well.
  4. Slice potatoes thinly and arrange slices into the baking sheet.
  5. Sprinkle both sides with the cheese mixture until mixture is all used up.
  6. Bake potatoes for about 10-15 minutes.
  7. Let it cool and remove from baking pan.
  8. Serve and enjoy!

 


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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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Baked Parmesan Potato Candy Recipe

Baked Parmesan Potato Candy Recipe
 
Serves: 6
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Baked Parmesan potato candy is not the type of potato candy that’s usually kept in the fridge, it is oven baked until golden brown. You would expect the cheese to melt once baking is done, and that is one of its delicious features. The richness of potatoes and Parmesan cheese will certainly load up your stomachs. This potato candy can be served as an exquisite side dish or dessert.
Ingredients
  • 2 lbs russet potatoes, baked and cool enough to handle (910 g)
  • 3 ounces Parmesan cheese, grated (75 g)
  • ¾ teaspoon salt (3.75 g)
  • ¼ teaspoon fresh ground black pepper (1.25 g)
  • ¼ cup chives, finely chopped (1.25 g)
  • 3 tablespoons olive oil (45 ml)
  • 1½ tablespoons milk (22.5 ml)
Instructions
  1. First, preheat the oven to 400 degrees F.
  2. Peel baked potatoes in broad strips, cutting thinly but leaving some potato on the peel (about ¼ inch thick).
  3. Use the potato peelings to outline six cups in a muffin tin.
  4. Mash the potatoes in a mixing bowl, and mix remaining ingredients until well-blended. Mixture should be moist enough and should stay together when pressed, not dry and crumbly.
  5. If mixture is dry, add a tbsp. of milk and olive oil.
  6. Using an ice cream scoop or soup spoon, scoop mashed potato mixture and pour into the muffin tin potato cups.
  7. Pack firmly and Bake at 400 degrees F for 25-30 minutes until nicely browned on top. You can also freeze these unbaked.
  8. Remove from oven and allow to cool completely.
  9. Remove baked potato candies from the muffin tin cups and place attractively on a large plate.
  10. Serve and Enjoy!


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Mashed Potatoes With Cauliflower – Mock Mashed Potatoes

What is better during the holidays than a big bowl of mashed potatoes? The creamy, buttery potatoes are a staple on many dinner tables, but for a growing number of people the starchy vegetable is on the “no” list when it comes to diet. Luckily there is an option: “mock” mashed potatoes made with cauliflower. (more…)


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