Mashed potatoes recipe

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


Peach Potato Dumpling Recipe

 

Peach Potato Dumpling Recipe
 
Serves: 10
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This is a unique recipe that surely ends up into something refreshing. Peach potato dumplings are best when they are chilled before serving. The sweet taste of peaches perfectly blended with the richness potatoes. Another best thing about this recipe is that it isn’t that complicated, done in less than 2 hours and it serves a lot of people. The ingredients used in this recipe are handy and basic. Follow precisely the steps outlined below and enjoy these refreshing dumplings.
Ingredients
  • 8 potatoes, peeled and cubed
  • 1 egg
  • 5 cups all-purpose flour (550 g)
  • 10 firm ripe peaches
  • 1 cup brown sugar (200 g)
  • ½ cup butter, melted (115 g)
  • 1 cup heavy cream (240 ml)
Instructions
  1. In a pot, cook potatoes over medium heat until tender.
  2. Drain, and mash thoroughly with fork.
  3. Place the mashed potatoes onto a large mixing bowl.
  4. Crack the egg over the top and gradually start adding the flour. Knead to make a nice, firm dough.
  5. You may not need all the flour or may need to add a little more to it.
  6. Let the dough rest for a minute before rolling.
  7. On a lightly floured surface, take half the dough and roll the dough out to ¼ inch thickness
  8. Slice the dough into 8x8 inch squares or smaller depending on the size of your peaches.
  9. Repeat the previous procedure with the other half of dough.
  10. Place each peach in a square of dough and pinch the dough to make sure all seams are sealed.
  11. Heat a large pot of water until boiling.
  12. Drop the peach dumplings into the water 3 to 4 square dumplings at a time.
  13. Simmer for 20 minutes, stir after 10 minutes for even cooking.
  14. Remove from water using tongs or a large slotted spoon.
  15. In a skillet, melt butter and brown sugar.
  16. Place peach dumplings onto a plate, sprinkle with melted butter, sugar and pour on some cream.
  17. Enjoy.
Notes
You can refrigerate the peach dumplings to chill before serving for a much  






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Carrot Potato Dumplings Recipe

 

Carrot Potato Dumplings Recipe
 
Serves: 12
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Here, we have another not-so-typical recipe that always ends up into a delicious dish. Aside from its uniqueness, it’s also very healthy, perfect to be included in your low fat diet. With just a few ingredients to prepare, these dumplings are within your reach. No need to add flour, but if you’re worried that your mixture won’t hold together, you can always add a little flour into it. Follow this recipe and enjoy eating this fresh, savory and healthy dish! You can serve these dumplings as a side dish.
Ingredients
  • 4 large potatoes
  • 4 medium carrots
  • 2 cups water (480 ml)
  • 1 pinch salt and pepper (to taste)
Instructions
  1. First, wash potatoes and carrots.
  2. Grate potatoes & carrots together. Mash and mix them thoroughly.
  3. Let them drain in a strainer to get rid of excess moisture.
  4. Roll the carrots & potatoes together into a large ball.
  5. Place the ball of potatoes and carrots in a steamer/ steaming basket, steam in water vapor for about 2-3 minutes.
  6. Optionally you could boil them until they float to the surface of the boiling water, and transfer into a plate with a slotted spoon
  7. Sprinkle with salt and pepper.
  8. Serve and enjoy!
Notes
You could also fry the potato-carrot mixture with oil until browned for crunchier dumplings.  


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Sweet Potato Dumplings Recipe from Scratch

 

Sweet Potato Dumplings Recipe from Scratch
 
Serves: 6
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Here is a recipe of dumplings made from baked sweet potatoes. Unlike the other potato dumpling recipes, the potatoes here are baked first before they were mashed and kneaded with other ingredients. The richness and sweetness of sweet potatoes are more emphasized when they are baked. This is an easy recipe so no need to freak out because the steps are just simple. Serve these dumplings either as desserts, or as an appetizer or a side dish!
Ingredients
  • 3 Sweet potatoes
  • teaspoon Tabasco sauce (2.5 ml)
  • Salt
  • Pepper
  • 2 eggs, beaten
  • 2 ounces sparkling water (60 ml)
  • cup flour (85 g)
  • 1 teaspoon baking powder (5 g)
Instructions
  1. In an oven or microwave, bake sweet Potatoes until tender when pricked with a fork.
  2. In a mixing bowl, scoop out the flesh and let it cool.
  3. Mash thoroughly with a fork or hand masher.
  4. Season mashed sweet potatoes with salt and pepper to taste, stir in Tabasco sauce.
  5. In a separate bowl, mix together flour and baking powder
  6. Blend this into potato mixture along with beaten eggs and sparkling Water
  7. In a deep sauce pan or pot, Pour in water and sprinkle with salt and pepper. Bring water to a boil.
  8. Scoop portions of batter by teaspoons and carefully drop into simmering water which has been seasoned with salt and pepper.
  9. Allow to simmer for 10 minutes. Dumplings will quickly float to the top when they are cooked.
  10. Remove dumplings from boiling water using a slotted spoon and place into a serving platter.
  11. Serve dumplings with Red Eye Sauce and Smoked Sausage.
Notes
For a much flavorful results, cook dumplings in chicken stock instead of water.


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Bavarian Potato Dumpling Recipe

 

Bavarian Potato Dumpling Recipe
 
Serves: 4
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This is another German potato dumpling recipe, quick and easy. The addition of the farina flour made these dumplings light in texture. The combination of the toasted bread crumbs and buttered white bread is also amazing as top coating. This recipe is done in an hour. To give this recipe a try, follow a few steps outlined below.
Ingredients
  • 6 tablespoons butter, divided (90 g)
  • 1 cup dry white breadcrumb (90 g)
  • 2 slices fresh white bread, cut into ½ inch pieces
  • ½ cup farina, not quick-cooking (75 g)
  • ½ all-purpose flour (55 g)
  • ⅛ teaspoon ground nutmeg, freshly grated if possible (0.63 g)
  • ⅛ teaspoon white pepper (0.63 g)
  • 3 teaspoons salt (15 g)
  • 3½ cups cold mashed potatoes or 4- 5 medium russet potatoes (790 g)
  • 2 eggs, lightly beaten
Instructions
  1. In a skillet, melt butter and sauté bread crumbs into butter until browned.
  2. Remove from pan and place on paper towels to drain.
  3. Using the same pan/skillet, add the other 2 tablespoons of butter and cook the white bread until browned.
  4. Drain buttered white bread on paper towels. Combine this with the toasted bread crumbs and set aside.
  5. Place mashed potatoes in a large mixing bowl.
  6. In a small bowl, mix together flour, farina, 1½ teaspoon salt, nutmeg and pepper. Gradually blend this mixture in three or more portions to the potatoes, beating after each addition.
  7. Whisk in eggs and mix well. If mixture is too thin to hold together in a ball, add flour gradually to the mixture.
  8. In a cooking pot, bring 4 quarts of water and remaining salt to a boil.
  9. Lightly dust hands with flour and shape each dumpling into a 2 inch ball. Make a hole into the center of the ball.
  10. Place 2-3 croutons into the center of each dumpling and pinch/roll the edges to cover the croutons.
  11. Drop dumplings by batches into boiling water and stir gently.
  12. Reduce heat and simmer for 12-15 minutes, or until dumplings float to the surface. Cook for an additional one minute.
  13. Remove dumplings with a slotted spoon and place on a preheated platter.
  14. Sprinkle with toasted bread crumbs and serve immediately.


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Herb Potato Dumplings with Buttered Crust Recipe

Herb Potato Dumplings with Buttered Crust Recipe
 
Serves: 8
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This is quite an excellent recipe. Mashed potatoes mixed with savory herbs and a little flour, boiled and then tossed in a bowl with bread crumbs and melted butter. Nothing can get better than this. Very unique herbs like rosemary, thyme and parsley are added to the mixture. You must give this recipe a try. These dumplings can be a perfect side dish for grilled steak and green salad.
Ingredients
  • 2 or 3 large russet potatoes
  • 2 large beaten eggs
  • 1 -1½ cup all-purpose flour (110 g- 275 g)
  • ½ cup Romano cheese (50 g)
  • ¼ cup fresh herbs (mixture of rosemary, thyme and parsley)
  • 2 scallions, chopped fine white and green parts
  • 1 teaspoon salt (5 g)
  • ½ teaspoon ground black pepper (2.5 g)
  • 5 tablespoons butter (75 g)
  • 5 tablespoons Italian dry breadcrumbs (75 g)
Instructions
  1. In a deep saucepan, cook potatoes until tender.
  2. Drain in a strainer to remove excess water and peel.
  3. Transfer into a large mixing bowl and thoroughly mash the potatoes with a fork.
  4. In that bowl, stir in eggs, flour, cheese, salt, pepper, scallions and herbs, and then mix well.
  5. Dust your hands with flour to handle the dough to avoid sticking. Form the dough into golf ball-sized dumplings.
  6. Transfer dumplings on a cookie sheet, cover with saran wrap or plastic wrap and place in refrigerator for an hour to firm up.
  7. In a large pot of water or large sauce pan, allow water to boil, and then drop potato dumplings into the boiling water. Avoid overcrowding, so drop 3-4 dumplings at a time.
  8. Reduce the heat to medium boil and allow 5-10 minutes for the dumplings to be cooked. Repeat this procedure with the remaining dumplings.
  9. Using the same pot, pour out the water. Melt the butter into the pot, add the bread crumbs and cook until browned.
  10. Transfer buttered breadcrumbs into a plate and dip each dumpling into the bread crumbs to coat.
  11. Serve and enjoy!

 


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Bohemian Potato dumplings Recipe

 

Bohemian Potato dumplings Recipe
 
Serves: 5
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A no sweat recipe that ends up into these delicious potato dumplings made in a Bohemian-style. This recipe falls on the first/lowest degree in a 1-5 scale of difficulty, real easy dish. You will certainly keep this recipe after tasting its results. These potato dumplings have a good texture and a little spice due to the pepper. Semolina, the coarse and purified wheat used in making pasta is one of its ingredients and probably the one responsible for the dumplings’ great texture. Comforting, heavenly delicious, quick, easy and rewarding are just few words to describe these potato dumplings. So if you’re looking for a quick and easy recipe for a fabulous appetizer or side dish, better read this out.
Ingredients
  • 6 medium potatoes, cooked and mashed
  • 1 teaspoon salt (5 g)
  • ½ teaspoon pepper (2.5 g)
  • 1 small onion, minced
  • 2 tablespoons minced parsley (30 g)
  • ¼ teaspoon nutmeg (1.25 g)
  • 2 eggs, do not beat
  • ⅓ cup semolina or Cream of Wheat (167 g)
  • ½ cup milk (120 ml)
  • 2 cups sifted all-purpose flour (220 g)
Instructions
  1. First, combine potatoes, salt, pepper, onion, parsley, nutmeg, eggs and semolina in a mixing bowl.
  2. Stir in milk and sifted flour into potato mixture. Mix all ingredients thoroughly.
  3. Pour water in a sauce, sprinkle with salt and heat salted water until boiling.
  4. On a floured surface, knead the mixture into a dough that holds together.
  5. Roll portions of dough into rolls, the approximate size of a walnut (in shell).
  6. Drop dumpling rolls in boiling salted water. Let dumplings simmer for 20 to 25 minutes.
  7. Use a slotted spoon to transfer dumplings from boiling water to a serving platter.
  8. Serve warm and enjoy!
Notes
You can try frying these dumplings in butter until browned and serve with your favorite tomato sauce or gravy.


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Scandinavian Potato Dumplings Recipe

 

Scandinavian Potato Dumplings Recipe
 
Serves: 8
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Here we have another potato dumplings recipe of Scandinavian origin. These dumplings are well known in Norway and Sweden and they usually have a vast variety of names. But the common thing with them is they are made from rich mashed potatoes blended with flour and pork meat that have good flavors. Truly, this Scandinavian cuisine is very tasty, not an ordinary side dish! You will definitely love to do this recipe over and over again.
Ingredients
  • 4 cups shredded raw potatoes (700 g)
  • 2 cups flour (240 g)
  • 1 tablespoon salt (5 g)
  • 2 -3 quarts beef, ham or 2 -3 quarts chicken broth (8-12 cups)
  • 16 (1/2 inch) cubes cooked ham
  • Melted butter
  • Chopped parsley
Instructions
  1. In a strainer, rinse shredded raw potatoes with cold water to prevent browning, and then drain well.
  2. In a mixing bowl, mix together flour and salt. Stir in potatoes and mix well until coated.
  3. In a medium saucepan, bring broth to a boil over medium heat.
  4. Use a serving spoon to scoop a spoonful of potato mixture, about the size of an egg.
  5. Insert 1 cube of ham into the center of the spooned mixture, and then roll dough to cover ham completely.
  6. Use a slotted spoon to carefully drop dumplings into boiling water with broth. Shape remaining dumplings the same way and drop in broth.
  7. Reduce heat to simmer for at least 45 minutes, do not hard boil dumplings. Turn over dumplings after 25 minutes.
  8. Use a slotted spoon to lift dumplings from broth and place into a serving platter.
  9. Serve hot with melted butter and garnish with parsley.


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Polish Potato Dumpling Recipe

 

Polish Potato Dumpling Recipe
 
Serves: 4
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Polish potato dumpling recipe utilizes cooked mashed potatoes, but not leftover mashed potatoes that have been previously mixed with milk and butter. Ideally, potatoes that were cooked in their jackets and freshly mashed in a food mill go best with this recipe. Many people consider these dumplings as Polish equivalent to Italian gnocchi which is a traditional alternative to soup or pasta. Truly, this recipe ends up into a very fulfilling Polish dish that is also known as “little ears or little hooves in Poland. Serve this quick dish with soup or stew or as a side dish for roasted meat and pan juices. Here are the steps for making Polish potato dumplings.
Ingredients
  • 1½ pounds russet potatoes cooked in their jackets, peeled and mashed (685 g)
  • 1 large beaten egg
  • ½ teaspoon salt or more to taste (1.25 g or more)
  • Approximately 2 cups all-purpose flour (240 g)
  • Polonaise Topping (optional): 3 tablespoons butter (45 g)
  • 3 tablespoons fresh white breadcrumbs (45 g)
Instructions
  1. Place mashed or ground potatoes in a large bowl. Stir in egg, salt and as much flour as necessary to form a smooth and firm dough. Avoid adding too much flour, this might stiffen the dough.
  2. Bring a large saucepan of salted water to a boil. On a lightly floured surface and using your lightly floured hands, shape pieces of dough into cylinders with ½ inch thickness.
  3. Drop dumplings by tablespoons into the boiling water (in batches to avoid crowding) and allow simmering.
  4. Reduce heat and cook 1 to 5 minutes. Remove one dumpling with a slotted spoon to check if it is already cooked. Using a slotted spoon, transfer cooked dumplings to a strainer and drain.
  5. To serve dumplings with Polonaise topping, melt the butter in a small skillet. Add the breadcrumbs and fry for about 3 minutes or until golden brown.
  6. Place drained dumplings to a serving dish and sprinkle the buttered breadcrumbs on top.
Notes
If you’re going to serve these dumplings with pan juices, omit the Polonaise topping step.  


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German Potato Dumplings Recipe

 

German Potato Dumplings Recipe
 
Serves: 10
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Here we have the traditional German way of making potato dumplings. Raw potatoes are used, cooked in boiling salted water before they were mashed. Boiling time is already included in the preparation time. On a scale of 1-5, this recipe is on the second degree of difficulty. No need to worry, because the steps are basically simple. You will notice a lot of spices in the list of ingredients, so you could somehow expect the results to have rich flavors, and truly, these dumplings are flavorful when tasted. Read out the steps below and follow precisely for a rewarding dish.
Ingredients
  • 6 medium baking potatoes (910 g or 2 lbs)
  • 1 cup flour (120 g)
  • 3 tablespoons fine dry breadcrumbs (45 g)
  • 1 teaspoon baking powder (15 g)
  • 1 teaspoon salt (5 g)
  • 1 tablespoon fresh parsley or 1 teaspoon dried parsley (5 g)
  • ¼ teaspoon nutmeg (1.25 g)
  • black pepper
  • 2 eggs, slightly beaten
  • 10 onion-flavored croutons
  • All-purpose flour, for rolling
  • 6 cups boiling water (1,440 ml)
  • 2 teaspoons salt (10 g)
  • 3 tablespoons butter (45 g)
  • ½ cup fine dry breadcrumb (45 g)
Instructions
  1. In a pot, pour a small amount of water and sprinkle with salt. Bring salted water to a boil and then add unpeeled potatoes. Cook for about 30 minutes or until tender, but not mushy.
  2. Remove cooked potatoes from pot and let stand for a few minutes to warm before peeling. Peel potatoes when warm enough.
  3. Roughly mash with a potato masher or a potato ricer.
  4. In a small mixing bowl, mix together 1 cup flour with 3 tablespoons bread crumbs, baking powder, 1 teaspoon salt, parsley, nutmeg and pepper.
  5. Add this mixture the potatoes, toss/mix until well blended. Whisk in the eggs.
  6. Using floured hands, form the potato mixture into 10 balls; insert a crouton (sautéed bread) into the middle of each ball.
  7. Lightly dust the balls with flour to prevent sticking with each other.
  8. In a Dutch oven, combine 6 cups boiling water and 1 tsp salt.
  9. With a spoon carefully drop potato dumplings into water.
  10. Cover, and simmer dumplings for about 20 minutes, or until a toothpick inserted in the dumpling, comes out clean (DO NOT LIFT COVER!).
  11. Remove dumplings using a large slotted spoon and transfer to a platter.
  12. In a saucepan, heat and stir butter until browned; Sauté ½ cup of bread crumbs in butter until browned and then sprinkle over dumplings.
  13. Serve dumplings and enjoy!
Notes
Serve dumplings with mushroom sauce for a great dinner.  


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Easy Mashed Potato Dumplings Recipe

 

Mashed Potato Dumplings Recipe
 
Serves: 8
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Here we have a quick recipe of Mashed potato dumpling. Delicious, flavorful, outstanding, are a few words to describe Mashed Potato Dumplings. This recipe only takes a few minutes to be done, boiling of water takes about 15-20 minutes. Cooked or leftover mashed potatoes are mainly used in this recipe; they are blended with wheat germ to form into dough. Follow a few steps below and don’t forget to serve potato dumpling with a bowl of sour cream.
Ingredients
  • 1 cup potatoes, mashed (225 g)
  • ½ cup whole wheat bread crumbs (45 g)
  • ½ cup wheat germ (75 g)
  • 2 tablespoons oil (30 ml)
  • 2 eggs, beaten
  • 2 tablespoons milk (30 ml)
  • ½ cup milk powder (120 g)
  • 2 tablespoons nutritional yeast (30 g)
  • ¼ teaspoon thyme (1.25 ml)
  • ¼ teaspoon salt (1.25 g)
Instructions
  1. In a cooking pot, bring water to a boil. Add the salt to season.
  2. In a mixing bowl, combine all ingredients. Mix thoroughly until dough becomes firm.
  3. If dough is too loose, add more wheat germ; if it is too stiff, add more milk.
  4. Shape into balls the size of walnuts.
  5. Dip in wheat germ.
  6. Drop into simmering/boiling salted water.
  7. Cover pot.
  8. Simmer for 3 minutes.
  9. Transfer dumpling into serving dish and let it cool slightly.
  10. Serve as an appetizer or side dish!


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