Mashed potatoes recipe

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


Marshmallow and Sweet Potato soufflé Recipe

 

Marshmallow and Sweet Potato soufflé Recipe
 
Serves: 6
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Try this recipe for a sweet and fabulous dessert or side dish. It is like sweet potatoes, eggs, butter, vanilla and nutmeg rolled and nicely baked into one dish. It is topped with a mixture of chopped nuts, flour, sugar and butter to make it perfect. This is such a delish twist to the typical potato soufflé that usually contains vegetables. The best thing is, this recipe is easy and worth the try. You can serve this potato soufflé as a yummy dessert or side dish and even as an awesome part of thanksgiving meal. Now, here’s what you need and how to make it.
Ingredients
  • 3 to 4 large fresh sweet potatoes, mashed (3 -4 cups or 675 g-900 g)
  • 1 cup sugar (225 g
  • 2 eggs, beaten
  • 1 tablespoon vanilla (15 g)
  • 2 cup miniature marshmallows (227 g)
  • ½ cup butter (113 g)
  • ¼ tsp. salt (1.25 g)
  • ¼ tsp. nutmeg (1.25 g)
  • TOPPING: 1 cup brown sugar (200 g)
  • ¼ cup flour (110 g)
  • ⅓ cup butter (75 g)
  • 1 cup chopped nuts (125 g)
Instructions
  1. Cook potatoes in a pot filled with enough water to cover. Bring them to a boil, reduce heat and simmer for 15 minutes or until tender.
  2. Drain, mash well, and then place in large mixing bowl
  3. In a sauce pan, melt butter and marshmallow over medium heat.
  4. Add the rest of the ingredients into the bowl of mashed potatoes. Mix until well combined. Thoroughly pour mixture into buttered casserole.
  5. To make the toppings: Combine brown sugar, flour, butter and chopped nuts. Mix well with fork and sprinkle on top of soufflé.
  6. Bake at 350 degrees Fahrenheit for 30 minutes.
  7. Serve warm and enjoy!






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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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Potato Soufflé Recipe Made Easy

 

Potato Soufflé Recipe Made Easy
 
Serves: 8
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Another worth trying recipe that ends up into a simple but delish dish. You will be amazed by how this soufflé would puff so nicely and hold its shape as it cooled. The nutmeg gave a nice touch to the entire taste. The large amount of potatoes and its density made this soufflé more structurally firm, able to retain its shape even until the next day. This recipe is very simple and it’s done in less than an hour. The preparation time already includes the boiling time of the potatoes. Aside from the ease of this recipe, you will love its ingredients which are convenient and handy. Another thing, you can adjust the seasonings to suit your taste. Truly, this is a simple dish which you may prepare anytime for a wonderful side dish. Now, here’s what you need and how to make it.
Ingredients
  • 2 lbs potatoes, peeled and diced (909 g)
  • ½ cup butter (113 g)
  • ⅛ teaspoon nutmeg (0.63 g)
  • 2 egg yolks
  • ½ cup light cream (120 ml)
  • ½ teaspoon salt (2.5 g)
  • ½ teaspoon pepper (2.5 g)
  • 2 egg whites, beaten stiff
Instructions
  1. In a saucepan, boil potatoes in lightly salted water for 15 minutes or until tender.
  2. Drain, place in a mixing bowl and mash well.
  3. Stir in butter, nutmeg, egg yolks, light cream, salt and pepper, and then mix well.
  4. Add the egg whites.
  5. Pour potato mixture into a greased casserole pan that’s large enough to hold all the mixture, but should only be ⅔ full.
  6. Bake in preheated 375°F oven for about 20 minutes until puffed and nicely browned.
  7. Serve immediately.


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Vegan Sweet Potato Soufflé Recipe

 

Vegan Sweet Potato Soufflé Recipe
 
Serves: 12
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This is a great recipe for thanksgiving and holiday gatherings. Every guest, vegan or not, would surely rave about it. This soufflé has a unique blend of ingredients that are mostly healthy and nonfat; it does not resemble the traditional soufflé. Aside from the sweet potatoes, the silken tofu gave off a thick and creamy texture to the filling, especially after it was crushed in the blender/food processor. The best thing about tofu is it’s an excellent source of protein but it’s lower in calories and fat compared to ground beef and cheese. Tofutti, a soy-based, nondairy product, is often used as an alternative to ice cream and cheese. Tofutti was also used in this recipe to replace the usual dairy cheese and the end result was absolutely creamy and delicious. It is best to use a blender or a food processor to mash the ingredients together but you can always do the manual mixing if you don’t have one. This recipe is quick and simple, no need for complicated baking skills and it’s done in an hour or less. Now, here’s how to make this Vegan sweet potato soufflé.
Ingredients
  • Filling: 5 -6 medium sweet potatoes, baked, peeled and mashed
  • 1 package firm silken tofu (8 ounce or 224 g)
  • 1 container tofutti better-than-cream-cheese (8 ounce or 224 g)
  • 1 cup brown sugar (200 g)
  • 2 tablespoons soy margarine, melted (30 g)
  • 1 tablespoon cornstarch (15 g)
  • 2 tablespoons pumpkin pie spice (30 g)
  • 1 tablespoon pure vanilla extractss (15 g)
  • Crumble topping: ¾ cup flour (113 g)
  • 1 cup brown sugar (200 g)
  • 6 tablespoons soy margarine (180 g)
  • 1 cup pecans, chopped (125 g)
Instructions
  1. Make the filling by mixing sweet potatoes and silken tofu in a blender or food processor. Blend until mixture is fine and smooth.
  2. Stir in the rest of the filling ingredients: tofutti, brown sugar, soy margarine, cornstarch, pumpkin pie spice and vanilla extract, and then blend until smooth.
  3. Pour the filling mixture into an 8x13 inches greased baking pan.
  4. In a separate bowl, prepare the toppings by combining flour and brown sugar.
  5. Cut in soy margarine with a pastry blender/fork until reaches a crumbly consistency. Mix in pecans to crumble.
  6. Sprinkle toppings over filling.
  7. Bake at 350 degrees Fahrenheit for about 35-45 minutes. If topping starts to get too dark, cover the baking pan with aluminum foil.
  8. Let it stand to room temperature for best consistency.
  9. Serve and enjoy!


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Cream Cheese Potato Soufflé Recipe

 

Cream Cheese Potato Soufflé Recipe
 
Serves: 12
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This is another easy to prepare dish with guaranteed delish results. It’s loaded with rich mashed potatoes blended with sour cream and cream cheese. This is a truly great combination to produce a delicious dessert. With few and simple ingredients used, you can easily have this potato soufflé within your reach. The cream cheese lightens up the potatoes and complements with the sharp taste of sour cream. The total time in preparing this dish is fair enough, and it serves a lot of people. Try this easy recipe and serve this as a delightful dessert and your family will surely bug you to make this over and over again. Now, here’s how to make it.
Ingredients
  • 6 russet baking potatoes (3 lbs or 1365 g)
  • 2 (4-ounce) containers of whipped cream cheese with chives (240 ml)
  • ¼ cup sour cream (60 ml)
  • ½ stick unsalted butter, melted (1/4 cup or 57 g)
  • 2 large eggs, beaten lightly
Instructions
  1. Preheat oven to 400°Fahrenheit and lightly grease a 2-quart soufflé or baking dish.
  2. Peel potatoes and cut into chunks. Place them in a large saucepan filled with salted cold water by 1-inch and simmer potatoes until tender, for about 20 minutes.
  3. Drain potatoes and while they are still warm, mash through a ricer or in a food mill. Transfer mashed potatoes in a large bowl.
  4. Stir in remaining ingredients with salt and pepper to taste. Stir until combined well.
  5. Pour potato mixture into prepared soufflé dish and bake for 40 to 45 minutes, or until top is lightly golden.
  6. Serve warm.
Notes
In a saucepan, heat a small amount of cream or milk and cook some green onions and scallions, and then mix these spices into mashed potato mixture to enhance flavor.


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Herbed Potato Soufflé Recipe

 

Herbed Potato Soufflé Recipe
 
Serves: 8
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Try and enjoy another much-loved recipe of potato soufflé. This is an easy to prepare vegetarian pastry dish. Mashed potatoes are mixed with your favorite herbs plus cream and cheese, and then seasoned with salt and pepper to complete its flavor. The healthy herbs, Oregano, thyme and parsley flavored this potato soufflé. Quite a lot of eggs are added and beaten thoroughly into the potato mixture, making sure the soufflé will rise perfectly when it’s baked in the oven. The resulting potato soufflé has a light flavor, tender, cheesy and creamy. Remember to follow exactly the recipe as it is written to end up into this fantastic soufflé that’s perfect for desserts. Truly, this is a fulfilling and healthy dessert treat. Now, here’s what you need and how to make it.
Ingredients
  • 2 tablespoons unsalted butter, plus more for brushing (30 g)
  • 1 ½ lbs baking potatoes (685 g)
  • cup half and half (180 ml)
  • 2 cups Cantal or Gruyere cheese, shredded (200 g)
  • 1 teaspoon minced oregano (5 g)
  • 1 teaspoon minced thyme (5 g)
  • 1 tablespoon minced parsley (15 g)
  • Salt and freshly ground pepper
  • 5 large eggs, separated
  • 2 large egg whites
  • Pinch of cream and tartar
Instructions
  1. Preheat the oven to 375° Fahrenheit. Brush with butter and flour a 2-quart soufflé dish.
  2. In a medium saucepan with cold water, cover the potatoes and bring to a boil. Simmer until tender for about 20 minutes.
  3. Drain the cooked potatoes and place them back into the saucepan. Shake the pan over high heat to dry out the potatoes for about 1 minute. Stir in 2 tablespoons of butter and mash the potatoes well.
  4. Pour the half-and-half into mashed potatoes. Add the cheese and the herbs, and then season with salt and pepper.
  5. Transfer the potato mixture to a large bowl, and then beat in the 5 egg yolks.
  6. In another large bowl, use an electric mixer to beat the 7 egg whites until foamy. Stir in cream of tartar and beat until stiff peaks form. Pour out one-third of the beaten whites into the potato mixture. Using a rubber spatula, fold in the remaining whites until no streaks of white remain.
  7. Pour the mixture into the prepared soufflé dish and bake in the bottom third of the oven for about 45 minutes, until the soufflé is puffed and golden browned.
  8. Serve immediately.


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Sweet Potato Soufflé Recipe

 

Sweet Potato Soufflé Recipe
 
Serves: 12
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We have here a recipe for a fantastic dessert that’s made out of the ultimate-delish sweet potatoes. Sweet potatoes, when combined with butter, cream and cheese, are always a perfect treat for desserts. How much more, if they are added with other savory spices and baked perfectly in the oven? Imagine the perfectly puffed sweet potatoes taken out fresh from the oven, with its light crust on the outside and creamy and cheesy inside. This would definitely make everyone’s mouth water. The addition of thyme, brown sugar, salt, and pepper completes the great flavor of this potato soufflé. The baking time is a bit prolonged but the taste is worth the wait. To make this, simply follow these few quick steps.
Ingredients
  • 3 lbs large sweet potatoes (1365 g)
  • 6 tablespoons unsalted butter, softened (90 g)
  • ½ cup heavy cream (116 g)
  • ½ cup shredded gruyere cheese (50 g)
  • 2 tablespoons light brown sugar (30 g)
  • 1 teaspoon chopped thyme (5 g)
  • Salt
  • Fresh ground pepper
  • 3 large eggs
Instructions
  1. Preheat the oven to 350° Fahrenheit and bake the sweet potatoes for 90 minutes or until tender. Increase oven temperature to 425° Fahrenheit.
  2. Take out sweet potatoes from the oven when done baking. Peel them as soon as they are cool enough to handle and transfer into a large bowl.
  3. With a hand held electric mixer, mash sweet potatoes with butter until smooth.
  4. Stir in cream, Gruyere, brown sugar, and thyme into the mixture. Sprinkle with salt and pepper. Add the eggs one at a time, beating well after each addition.
  5. Transfer the sweet potato mixture to a buttered, 8 x 10 inch baking dish and bake for 15 minutes. Reduce oven temperature to 400 degrees F and bake for 30 minutes longer or until the soufflé is lightly puffed and browned. Let it stand for 10 minutes before serving.
  6. Serve 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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Leftover Mashed Potato Soufflé

 

Leftover Mashed Potato Soufflé
 
Serves: 4
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If you’re sick of preparing the typical dishes from leftover mashed potatoes, this recipe is here for a try because it ends up into an extraordinary dish. This recipe has handy ingredients, you probably already have them. Make a meal out of leftover mashed potatoes with this quickly assembled soufflé recipe. By simply mixing up all the ingredients and baking for a few minutes, you could easily have this truly appetizing and fulfilling potato soufflé. It’s perfectly baked and the heat from the oven allows it to rise perfectly. It has a tender crust on the outside and a cheesy, starchy, flavorful inside. You would definitely enjoy its flavor. So, here’s what you need and how to make it.
Ingredients
  • 3 eggs, separated
  • ⅔ cup Monterey jack cheese, shredded (67 g)
  • Salt and pepper
  • ¼ teaspoon nutmeg (1.25 g)
  • 2 cups mashed potatoes, leftover (450 g)
Instructions
  1. Preheat oven to 300 degrees Fahrenheit.
  2. Beat the egg whites thoroughly in a bowl until bubbles are formed.
  3. Meanwhile, add the egg yolks, cheese, salt, pepper, and nutmeg into the bowl of mashed potatoes.
  4. Stir in beaten egg whites into the potato mixture.
  5. Bake in a soufflé dish for 20 minutes or until lightly browned on top.
Notes
For some variations, add crisp bacon bits, fresh herbs, or shredded pork or chicken.


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