Mashed potatoes recipe

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


Sausage Potato Soup Recipe

Sausage Potato Soup Recipe
 
Serves: 7
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An extremely delicious Italian dish! It has a unique elite Italian taste which is the best asset of the rich Italian culture. The meaty sausage’s delightful effect to the creamy hearty soup made this meal an all-time favorite of the family. The diced pancetta bacon blended perfectly with those luscious potatoes and nutritious kale you just can’t help but scoop for more. With its blend of unique tasty spices and chicken bouillon that made the flavors heavenly intertwine, it would satisfy you to the last spoonful. Now, here’s how to make this wonderful Italian soup, just follow the instructions below.
Ingredients
  • 1 pound Italian sausage (455 g)
  • ¾ cup chopped onion (125 g)
  • 1 slice pancetta bacon, diced
  • 1¼ teaspoons garlic, minced (4 g)
  • 1 cube chicken bouillon
  • 4 cups water (950 ml)
  • 2 potatoes, cubed
  • 2 cups kale, rinsed and julienned (125 g)
  • ⅓ cup heavy cream (80 g)
Instructions
  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Place sausage links on a sheet pan and bake for 15 to 20 minutes, or until brown and done. Slice each sausage link in half lengthwise, and then into ½ inch slices. Set aside for later use.
  3. In a 4 quart saucepan over medium heat, sauté the onions and the pancetta for 10 minutes or until onions are tender.
  4. Add the garlic and fry for one more minute. Add the chicken base or bouillon, water and potatoes and simmer for 15 minutes.
  5. Add the kale, cream and reserved sausage, simmer for 5 more minutes.
  6. Serve hot and enjoy!
Notes
Instead of bouillon cube you can substitute I ounce chicken broth.

 






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Healthy Leek and Potato Soup Recipe

 

Healthy Leek and Potato Soup Recipe
 
Serves: 4
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Leeks have similar nutritional benefits as onions and garlic. They provide a good source of fiber, folic acid, vitamins B6 and C, manganese, and iron. Studies have shown that leeks, just as onions and garlic, can improve the immune system, lower bad cholesterol levels, and fight cancer. That is why this wonder-vegetable has been a good addition to delicacies such as soup. This leek and potato soup is a really healthy and enticing food that would surely surprise your children due to its delightfully mouthwatering taste. This would not only improve your health, but would give you a wonderful satisfaction as well.
Ingredients
  • 2 tsp canola oil (10 ml)
  • 2 medium shallots, minced
  • 3 medium leeks, sliced, white and light green parts only
  • 1 pound Yukon Gold potatoes, peeled and chopped into 1-inch pieces (450 g)
  • 1 cup fat-free, reduced sodium chicken broth or vegetable broth (225 ml)
  • 1⅔ cups fat free milk (375 ml)
  • Freshly ground black pepper
Instructions
  1. In a large, deep skillet or Dutch oven, heat oil over medium heat; stir in the shallots, leeks and potatoes, and cook over low-medium heat for 5 minutes.
  2. Pour in chicken or vegetable broth and milk; simmer half covered over medium heat for 30 more minutes, or until potatoes are tender.
  3. Move the vegetables and some of the liquid to a blender or food processor and blend until smooth and even. Add more of the remaining liquid until desired consistency.
  4. Serve in individual bowls and season with black pepper and chopped chives or fresh parsley.
  5. Enjoy!


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Homemade Potato Soup Recipe with Bacon

 

Homemade Potato Soup Recipe with Bacon
 
Serves: 6
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Bacon has been a famous breakfast meal for your kids, but lately its use has been extended for it is now used to garnish and blend with other delicacies to heighten the food’s flavor. This latest use of bacon has been confirmed to be tremendously enticing and luscious because of the bacon’s tasty and slightly greasy tang blended into the soup’s creamy rich broth. This winter warmer homemade potato soup is a deliciously fragrant and mouth-watering because of its loaded ingredients and spices you just can’t help but scoop for more. Now, here’s how to make this enticing soup, just follow the easy instructions below.
Ingredients
  • 6 thick slices bacon
  • 1½ teaspoons olive oil (8 ml)
  • ½ cup chopped onion (80 g)
  • ½ cup chopped carrots (65 g)
  • 1 stalk celery, chopped
  • 4 cups low fat, low sodium chicken broth (950 ml)
  • 4 cups cubed potatoes (620 g)
  • ⅛ teaspoon cayenne pepper
  • ½ cup shredded Cheddar cheese (55 g)
  • ½ teaspoon kosher salt (2 g)
Instructions
  1. In a 3-quart saucepan, fry the bacon until crisp; remove bacon and drain oil thoroughly using paper towels. Discard the bacon with grease and wipe pan carefully with paper towels.
  2. Meanwhile, prepare the vegetables.
  3. Pour in olive oil into the saucepan and stir in onion, carrots, and celery. Sauté until onion is soft and transparent, or for about 3-4 minutes.
  4. Stir in chicken broth, potatoes, and pepper; simmer and reduce heat into low. Let it boil uncovered until potatoes are done and tender for about 10-15 minutes.
  5. Add cheese, heating to liquefy, stirring constantly to blend the flavors evenly, but do not boil.
  6. Chop bacon into pieces and mix into the soup. Sprinkle seasoning, if desired.
  7. Serve hot and enjoy!


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Polish Potato Soup

 

Polish Potato Soup
 
Serves: 14
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The Polish Potato Soup or Zupa Ziemniaczana in Polish language has long been a custom food for all who lived in Poland. Polish food is rich in meat, especially beef, chicken, and pork; winter vegetables; as well as spices. This recipe provides whatever a traditional Polish food has. With its loaded spices that intensify the flavors blended together; its meaty, fragrant broth that would surely make your stomach growl; its nutritiously hearty carrots and potatoes; and its exquisite blend of sour cream and flour you will surely experience Polish delicacy in no time! Now, here’s how to make this wonderful Polish potato soup.
Ingredients
  • 7 medium potatoes, peeled and cut into 1- to 1½-inch cubes (2¾ pounds)
  • 3 medium carrots, peeled and thinly sliced (9 oz)
  • 3 celery stalks, thinly sliced (3½ oz)
  • 1 large onion, peeled and chopped (12 oz)
  • 1½ quarts water (48 oz)
  • 2 cups broth of chicken, beef, or pork (16 oz)
  • 2 tablespoons butter (1 oz)
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour (1/2 oz)
  • ½ teaspoon salt (1 g)
  • ¼ teaspoon ground black pepper
  • 1 cup sour cream (9 oz)
Instructions
  1. In a large pot, place the potatoes, carrots, celery and onion; add the water and broth, and cover the pot with a tight-fitting lid.
  2. Cook the mixture over medium heat for about 30 minutes, or until vegetables are tender and done.
  3. Meanwhile, in a small saucepan, melt the butter and stir in the flour, salt, and pepper. Simmer the mixture over medium to low heat, stirring constantly, until it boils.
  4. Stir in ¼ cup of the sour cream, stirring until smooth and evenly mixed; mix the remaining sour cream and the mixture into a boil while constantly stirring.
  5. Pour in the sour cream into the soup and simmer over medium heat; then reduce the heat bringing in to low, and boil for another 10 minutes.
  6. Serve the soup hot, garnished with chopped parsley, chives, or scallions on top.
  7. Enjoy!


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Spinach Potato Soup Recipe

Spinach Potato Soup Recipe
 
Serves: 1
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Popeye was not the only believer in the plentiful benefits of spinach. Spinach is low in calories, yet extremely high in vitamins, minerals, and other nutrients; that makes it a really healthy food for an average adult. Spinach is a versatile vegetable as well as the potato, and their extremely unique combination creates a mouthwatering superb meal. With the celery and onions for spices and the cream to thicken its fragrant broth, nothing could ever compare this luscious spinach potato soup with the typical soup. Now, here’s how to make this wonderfully hearty spinach potato soup, just follow the procedures below.
Ingredients
  • ¼ cup butter (60 g)
  • 1 large onion
  • 2 stalks celery, finely sliced
  • ¼ cup flour (30 g)
  • 3 cups water (675 ml)
  • 2 cups potatoes, cubed (350 g)
  • 2 teaspoons salt (9 g)
  • 1 cup spinach, chopped (30 g)
  • ½ cup cream (115 g)
  • Swiss cheese, shredded
  • OPTIONAL: Parmesan cheese, grated
Instructions
  1. In a large deep saucepan, melt the butter and sauté onions and celery together until tender. Cover with lid and simmer for 15 minutes or until onions and celery are cooked well enough.
  2. Stir constantly to avoid the ingredients sticking in the pan.
  3. Blend in flour, then add the potatoes, water and salt; stirring constantly until it simmers.
  4. Stew for 30 more minutes. Then add spinach and cook for another 2 minutes, constantly mix to allow the spinach flavor to blend in evenly.
  5. Pour in the cream.
  6. Serve in individual bowls and top with grated cheese if desired.
  7. Serve and enjoy!
Notes
If you’re in a diet, just substitute evaporated skim milk from the cream.

 


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Mexican Potato Soup Recipe

 

Mexican Potato Soup Recipe
 
Serves: 14
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Mexican cuisine has been known for generations due to its varied flavors, colorful decoration, and variety of spices and ingredients, many of which are native to the country. It has long been a custom for all Mexicans to prepare festive, colorful food on the dinner table for Mexicans are extremely family-bound people. It is completely important for them to cook enticingly delicious food loaded with spices and flavors. This traditional Mexican potato soup is definitely one of those. With its ingredients cooked tenderly using a crock-pot it made the flavors blend perfectly together. The unique variety of spices heightens the tang of aroma of this wickedly perfect soup. This is a wonderfully good filling meal for the whole family.
Ingredients
  • 7 large potatoes, with skin
  • 5 tbsp cilantro, raw (75 g)
  • ¼ cup onion, raw, sliced (25 g)
  • 2 cups chicken broth (8 fl oz)
  • 8 cups water (1800 ml)
  • Juice of ½ lime
  • Lime zest to taste
  • Salt and Pepper to taste
  • teaspoon Chili Powder to taste (1 g)
  • ¼ tsp cumin (1 g)
  • 3 cloves garlic
  • 2 tbsp butter, salted (30 g)
  • ½ cup green pepper, chopped (90 g)
  • 1 cup dried bean soup mix (200 g)
Instructions
  1. Wash and clean of all the vegetables; then slice them into rough pieces and put in a 4 qt slow cooker or crock-pot, leaving the skins on.
  2. Mix in all the recipe ingredients in the crock-pot with water (omit or add some water depending on the volume of ingredients in the pot) and stock.
  3. Simmer over high heat until all ingredients are tender for about 2-3 hours.
  4. Using a hand blender, puree all the mixture from the cooker until smooth and evenly blended.
  5. Continue cooking over low heat until all flavors have been evenly mixed.
  6. Serve in individual bowls and garnish with grated low-fat cheese, hot peppers, yogurt and/or fresh cilantro leaves if desired.
  7. Serve hot and enjoy!


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Hash Brown Potato Soup Recipe

Hash Brown Potato Soup Recipe
 
Serves: 6
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Potatoes are well-known for its suppleness to blend in any kind of cuisine. There are different varieties of cooking potatoes in many different delicious ways. For instance, hash brown has been branded as a children’s favorite for it has this amazing qualities of lusciousness and crunchiness which every child loves and every mother loves preparing. This hash brown soup recipe has made a great impression because of its filling and creamy traits. Its cheesy flavor savoring and lingering in your mouth you just can’t get enough; its delightfully hearty broth of chicken and celery made the soup incredibly enticing; and of course, its luscious crunchy hash browns filling your stomach it would give you a satisfaction you’d never thought possible.
Ingredients
  • 1 onion, chopped
  • 1 tablespoon butter or 1 tablespoon oil (15 ml)
  • 3 cans chicken broth (14 oz)
  • 1 bag frozen hash browns (32 oz)
  • 1 can cream of celery soup (10½ oz)
  • 1 can cream of chicken soup (10½ oz)
  • 1½ cups milk (360 ml)
  • 1 lb Velveeta cheese (460 g)
  • OPTIONAL: bacon bit
Instructions
  1. In a large deep skillet, melt the butter or pour the oil and sauté the onions until tender.
  2. Pour in the broth and simmer for a couple of minutes until thick.
  3. Stir in hash browns and bring to a boil.
  4. Add the undiluted cream of chicken and cream of celery soups, and pour in milk. Bring to a boil.
  5. Mix in the cheese and liquefy, stirring constantly to blend the flavor.
  6. Serve in individual bowls and garnish with bacon bits on top.
  7. Serve warm and enjoy!

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Spicy Potato Soup Recipe

 

Spicy Potato Soup Recipe
 
Serves: 6
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In a cold winter evening, everybody loves to have something really warm and nice to increase your body temperature and to satisfy your craving. This recipe would totally hit the list! With its fiery spicy flavor and its unique hint of sweetness it will surely make you sweat your body off. The intense blend of flavors heightens its rate of lusciousness and would give you a satisfaction you’d never thought possible. This is an extremely creamy spicy potato soup that would make vegetarians crave for more! Now, here’s how to make this winter meal and enjoy the warm fuzzy feeling amidst the snow.
Ingredients
  • 2 tbsp sunflower or groundnut oil (30 ml)
  • a knob of butter
  • 1 large onion
  • 1 tbsp medium curry powder (15 g)
  • 2 large baking potatoes, cut into roughly 1cm cubes
  • 500 ml milk
  • 1 vegetable stock cube
  • OPTIONAL: 1 - 2 tsp mango chutney (30 g)
  • OPTIONAL: 1 tbsp coriander leaves (15 g)
Instructions
  1. In a large saucepan, melt the butter and oil together and sauté the chopped onion. Cover with a lid and fry over medium heat for a few minutes.
  2. Sprinkle the curry powder and stir in the potatoes. Cook and simmer further for about 5-10 minutes.
  3. Pour in the milk and water(500 ml) in the saucepan, then drop in the vegetable stock cube. Bring to a boil for 15-20 minutes, or until potatoes are completely done and tender.
  4. Season with a pinch of salt and place the mixture into a blender and mix until smooth.
  5. For a touch of sweetness, add the mango chutney, one teaspoon at a time to suite your taste. Stir constantly to let it melt and blend evenly.
  6. Pour in individual bowls and garnish each servings with the coriander leaves to make it look more presentable.
  7. Serve warm and enjoy!


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German Potato Soup Recipe

 

German Potato Soup Recipe
 
Serves: 6
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The German potato soup or Kartoffelsuppe in German language is a traditional German cuisine that is customary in their country. This recipe is loaded with celery, potatoes, parsley, onion, and its delicious drop dumplings you’d totally love German food in your first spoonful. The butter made the soup extraordinarily tasty because of its creamy velvety relish that is evident in every helping. This is an overloaded meal which is perfect for your family’s dinner each and every night. The flavorsome dumplings made this soup more satisfying and deliciously enticing. Now, here’s how to make this wonderful dish and experience German cuisine in no time!
Ingredients
  • 6 cups cubed peeled potatoes (1050 g)
  • 1-1/4 cups sliced celery (125 g)
  • ½ cup chopped onion (75 g)
  • 5 cups water (1125 ml)
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • Butter
  • Minced fresh parsley
  • DROP DUMPLINGS: 1 egg, beaten
  • ⅓ cup water (75 ml)
  • ½ teaspoon salt
  • ¾ cup all-purpose flour (60 g)
Instructions
  1. In a Dutch oven, combine the potatoes, celery, onion, water, salt and pepper; let it boil for a couple of minutes then reduce the heat.
  2. Cover and stew for 1 hour or until vegetables are tender and broth is thickened.
  3. With a potato masher, pound most of the vegetables until smooth.
  4. In a large bowl, stir in the egg, water, salt, and flour until smooth and stiff for the drop dumplings. Drop by teaspoonfuls into the boiling soup. Cover and simmer until dumplings are cooked just enough, or for about 10 minutes.
  5. Place in individual servings and garnish with butter and parsley.
  6. Serve warm and enjoy!


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Garlic Potato Soup Recipe

 

Garlic Potato Soup Recipe
 
Serves: 6
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Garlic has been known worldwide as the ‘herbal wonder-drug’ for it has endless health benefits. Remarkably healthy, garlic has also this kind of strong exquisite flavor that those typical spices don’t possess at all. All in all, it is both nutritional and perfectly delicious. The garlic potato soup recipe isn’t just your typical soup for the garlic and potatoes have been delightfully roasted together with the tangy pepper. Its creamy soup totally contradicts the garlic’s strong rich flavor, but ironically, it produces a surprisingly enticing blend of flavors intertwined together. You’ll definitely achieve pure satisfaction that can never be replaced and you’ll end up wanting more!
Ingredients
  • 6 potatoes, peeled and cut into 1 inch pieces
  • 2 tablespoons olive oil, divided (30 ml)
  • ½ teaspoon ground black pepper (1 g)
  • 1 onion, chopped
  • 6 cloves garlic, peeled
  • 3 cups chicken broth (680 ml)
  • 1 cup water (225 ml)
  • 1 cup whole milk (225 ml)
  • salt
Instructions
  1. Ready the oven and preheat up to 420 degrees F (220 degrees C).
  2. In a shallow roasting pan trickled with a tablespoon of olive oil, place the potatoes ready to be roasted. Sprinkle with a couple dash of pepper; roll the potatoes over to coat. Bake for 25 minutes or until potatoes are golden brown (reserve 1 cup of roasted potatoes).
  3. In a large deep saucepan, heat the remaining olive oil and sauté the onions until tender. Add the roasted potatoes and garlic. Pour in broth and water and stir constantly. Bring to a boil and reduce heat. Let it simmer uncovered for about 20 minutes or so.
  4. Separate half of the broth mixture into a food processor or blender; blend until smooth and even.
  5. Repeat procedure with the remaining mixture and return all broth to the saucepan.
  6. Stir in the milk and season with salt in any pints you desire.
  7. Place soup into individual bowls and top with reserved roasted potatoes.
  8. Serve warm and enjoy!
Notes
In case you don’t have a blender in your kitchen, mashing the potatoes would do.


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