Mashed potatoes recipe

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


Mexican Smoked Chili Scalloped Sweet Potato Recipe

 

Mexican Smoked Chili Scalloped Sweet Potato Recipe
 
Serves: 6
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Chipotle or “smoked-chili pepper” is a smoke-dried jalapeño that tends to be brown and shriveled; it is a chili used primarily in Mexican and Mexican-inspired cuisines such as Mexican-American and Tex-Mex. Today, chipotles are used widely throughout Mexico as well as in the United States. Quite popular in the South Western U.S. and California; chipotles have found their way into cuisine of many celebrity chefs from Hawaii and Manhattan. Typically, the chipotle is used to flavor soups, salsa, stew, sauces, and even occasional dessert. This smoked chili scalloped sweet potato is a completely new twist of Mexican cuisine and is amazingly delicious; with its steamy sweet potatoes and sizzling hot chipotle pepper, it made an astoundingly incredible hot-and-spicy twist to this delicious delicacy. This is a should-be-made recipe for your entire family!
Ingredients
  • 2 cups heavy cream (465 g)
  • 1 heaping tablespoon chipotle pepper puree (15 g)
  • 3 medium sweet potatoes, peeled and thinly sliced ⅛-inch thick
  • freshly ground black pepper
  • salt
Instructions
  1. Preheat oven to 375° Fahrenheit.
  2. Whip together cream and chipotle puree until smooth and thick.
  3. In a 9x9 inch casserole dish, arrange the potatoes in even layers. Sprinkle with 3 tablespoons of the thick cream mixture and season with salt and pepper in any amount you desire.
  4. Repeat the previous procedure with the remaining potatoes, cream, salt, and pepper to form 10 layers.
  5. Cover the casserole with a tight-fitting lid and bake in the preheated oven for 30 minutes; remove the cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are tender enough and the top is browned.
  6. Serve warm and enjoy!

Sweet potatoes






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Scalloped Yukon Gold and Sweet Potato Gratin with Fresh Herbs

 

Scalloped Yukon Gold and Sweet Potato Gratin with Fresh Herbs
 
Serves: 12
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Yukon Gold potato was the first Canadian-bred potato to be marketed and promoted by name. It was bred and cultivated in the North because yellow-fleshed potatoes are normally found in the southern part of America and Europe. While orange-fleshed sweet potatoes originated in most tropical countries and was called ‘yams’ by Americans due to the African word “nyami” referring to the starchy, edible root or the orange-fleshed sweet potato. While both are potatoes, yet they have completely different tastes. This scalloped Yukon Gold and sweet potato gratin with fresh herbs recipe is a total and absolutely INGENIOUS idea of blending yellow-fleshed potato and orange-fleshed sweet potato together and making it an extraordinarily delicious meal for your family!
Ingredients
  • 1½ pounds medium Yukon Gold potatoes (675 g)
  • 1½ pounds medium red-skinned sweet potatoes, yams (675 g)
  • 2 cups heavy whipping cream (465 g)
  • ¼ cup butter, ½ stick (60 g)
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh Italian parsley (15 g)
  • 1 tablespoon minced fresh rosemary (15 g)
  • 1 tablespoon minced fresh sage (15 g)
  • 1 tablespoon minced fresh thyme (15 g)
  • 1½ teaspoons fine sea salt (3 g)
  • ¾ teaspoon freshly ground black pepper (0.8 g)
  • 1¼ cups coarsely grated packed Gruyére cheese (125 g)
Instructions
  1. Fill a large deep bowl with cold tap water; peel Yukon Gold potato, cutting them into ⅛ inch-thick rounds and place in the bowl.
  2. Repeat procedure with sweet potatoes.
  3. In a medium-sized saucepan, stir in heavy whipping cream, butter, and garlic; sauté and simmer. Remove from heat afterwards.
  4. Prepare 2 small-sized clean bowls; combine all herbs in one bowl, and mix salt and black pepper in another bowl.
  5. Polish butter in a 9x13-inch glass casserole dish and leave for later use. Drain the potatoes until dry. Place half of the potatoes in the prepared baking dish (Use your hands to distribute and spread evenly). Sprinkle the potatoes with half of the salt-and-pepper mixture and half of herb mixture; sprinkle with half of cheese mixture.
  6. Repeat procedure with remaining half potatoes, salt-pepper mixture, cheese mixture, and herb mixture. Pour in the cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible. DO AHEAD: Can be made 6 hours ahead. Cover with plastic wrap and chill in the refrigerator. Remove plastic wrap before baking.
  7. Preheat oven to 400°Fahrenheit. Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes;
  8. Serve warm and enjoy!

Ipomoea batatasL. (Sweet Potato)

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Sweet Potato Casserole with Bacon

 

Sweet Potato Casserole with Bacon
 
Serves: 6
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This is a refreshingly new casserole dish for Thanksgiving because of its really unique twist of sweet potatoes for a change. With its steamy sweet potatoes which gave the meal a bit of a sugary tinge; its creamy nutritious milk which created a refined blend to the flavors; its grounded cinnamon and nutmeg for spices which heightens its extremely delicious taste; and its meaty chunks of bacon which gave the meal a filling satisfaction right from the first spoonful to your last. Now, here’s how to make this sweet potato casserole with a twist of bacon for your festive Thanksgiving with your family.
Ingredients
  • 4 large sweet potatoes, quartered
  • 4 slices bacon
  • 3 tablespoons butter (45 g)
  • ½ teaspoon ground cinnamon (1 g)
  • ¼ teaspoon ground nutmeg (0.8 g)
  • ½ cup light cream (120 ml)
  • ¼ cup milk (60 ml)
  • salt and ground black pepper for seasoning
Instructions
  1. Preheat an oven to 325 degrees F (165 degrees C). Grease a 2-quart baking dish and set aside.
  2. Put the sweet potatoes into a large saucepan and pour in with salted water until covered. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry until cool enough to handle.
  3. Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the bacon coarsely; set aside.
  4. Slip the skins off the potatoes and discard; blend the potatoes in an electric blender or food processor until smooth. Stir in the butter, cinnamon, nutmeg, cream, and milk. Mix well; season to taste with salt and pepper. Spread the potato mixture in the prepared baking dish.
  5. Bake in the preheated oven until heated through, about 18 minutes. Remove from the oven; sprinkle the potatoes with the bacon. Return to the oven and bake for an additional 5 minutes.
  6. Serve warm and enjoy this Thanksgiving dish!


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Sweet Potato Rolls Recipe

 

Sweet Potato Rolls Recipe
 
Serves: 32
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This is another great recipe for a wonderful addition to Thanksgiving meal. With just a few ingredients, you can make a yummy dessert that could serve a lot of people. The ingredients of this pastry dish are usually everyone’s favorite. The sweet potato, milk and butter are always the perfect combination, further completed when added with brown sugar and spices. The preparation time already includes the total rising time of the dough; it’s a bit prolonged but definitely worth the wait. Follow the instructions precisely and you will not be disappointed by these delicious little rolls.
Ingredients
  • 1 sweet potato (224 g or 8 ounce)
  • 1 tablespoon packed brown sugar (15 g)
  • ¾ cup warm milk (180 ml)
  • 1 package active dry yeast (1/4 ounce or 7 g)
  • 3 green onions, sliced
  • 3 tablespoons butter, melted and cooled (45 g)
  • 5 cups all-purpose flour (550 g)
  • 1 tablespoon salt (15 g)
Instructions
  1. Grease two baking sheets. Set aside.
  2. In a saucepan of boiling water, cover and cook sweet potato until tender for about 15 minutes.
  3. Drain cooked potato, reserving 1 cup of the cooking liquid. Set aside potato and cooking liquid to cool until lukewarm.
  4. Peel and mash potato. Set aside.
  5. In large bowl, dissolve sugar in warm milk and reserved cooking liquid. Add the yeast and let it stand until frothy for 10 minutes.
  6. Add the mashed potato, green onions, 1 tsp of the cooled butter, 1 cup of the flour and salt into the mixture to make a smooth paste.
  7. Gradually mix 3 cups of the remaining flour, 1 cup at a time, to make a soft, sticky dough.
  8. Turn out dough onto lightly floured surface, knead until dough is smooth and sticky, adding enough of the remaining flour as needed. Kneading takes about 10 minutes.
  9. Place in a greased bowl and turn the dough to grease all over. Cover with a warm moist towel and let it rise in a warm, breeze-free place until it doubles in size, about 1 hour.
  10. Punch down dough; turn out onto a floured surface. Divide in half. Roll out each piece into ⅓ inch thick.
  11. Cut each half into individual 3 ½ inch rounds. Stretch each round into slight ovals; fold crosswise and pat edges gently to maintain shape. The rolls should resemble little half moons.
  12. Place one inch apart on greased cookie sheet. Cover again and let rise in a warm place for about 40 minutes.
  13. Brush tops with butter. Bake one sheet at a time, in center oven at 400°F, until rolls are golden for about 15-18 minutes.
  14. Serve warm and enjoy!
Notes
These rolls are very tasty when served with butter, toasted pecans and honey.


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Loaded Sweet Potato Pie Recipe

 

Loaded Sweet Potato Pie Recipe
 
Serves: 10
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This recipe teaches you how to make a sweet potato pie and its pie crust. It is divided into two parts, the first is about making the pie crust, and the second one teaches you how to prepare the pie filling. This recipe is so easy; it doesn’t require any special baking skills. Truly, this pie will enchant you with its delicious flavor and its sweet aroma that’s lent by the cinnamon and vanilla. Now, here are the steps in making this sweet potato pie.
Ingredients
  • CRUST: 1¼ cups all-purpose flour (140 g)
  • ¼ teaspoon salt (1.25 g)
  • ½ cup shortening, chilled (113 g)
  • 3 tablespoons ice water (45 ml)
  • FILLING: 1 (15 ounce) can cut sweet potatoes, drained and mashed (420 g)
  • 2 tablespoons butter, softened (30 g)
  • ½ cup white sugar (115 g)
  • ½ cup brown sugar (115 g)
  • ½ cup evaporated milk (120 ml)
  • 2 eggs
  • 1 tablespoon flour (15 g)
  • ½ teaspoon ground nutmeg (2.5 g)
  • ½ teaspoon plus 2 dashes ground cinnamon (2.5 g)
  • 1 teaspoon vanilla extracts (5 ml)
Instructions
  1. First, make the pie crust; whisk the flour and salt together in a medium size bowl.
  2. Blend the cold shortening until the mixture resembles coarse crumbs. Pour 2 to 3 tablespoons ice water over flour.
  3. Toss mixture with a fork to moisten, adding more water gradually, a few drops at a time until the dough holds together.
  4. Carefully gather dough particles together into a ball, wrap in plastic wrap and chill for at least 30 minutes before rolling.
  5. Roll out dough, and line in an 8¼" x 1¼"inch foil pie plate.
  6. To prepare the pie filling, preheat oven to 350 degrees Fahrenheit.
  7. Place well drained sweet potatoes in medium sized mixing bowl. Stir in softened butter and mix well with mixer.
  8. Stir in sugars, evaporated milk, eggs, flour, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth.
  9. Pour filling into the unbaked pie crust.
  10. Bake at 350 degrees for 60 minutes, or until knife inserted in center comes out clean. Let it cool for a few minutes before slicing.
  11. Slice into wedges, serve and enjoy!


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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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Sweet Potato Chip Recipe

Sweet Potato Chip Recipe
 
Serves: 36
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This recipe will teach you how to turn sweet potatoes into extraordinary chips. These are made without any fat. Nothing compares to the richness of sweet potatoes, the crisp and the salty taste. You’ll definitely crave for more. Follow this easy recipe and get these orange-colored chips that are rich in beta-carotene and essential vitamins.
Ingredients
  • 1 large sweet potato, unpeeled, washed and dried (270 g)
  • Salt & freshly ground black pepper
Instructions
  1. First, preheat the oven to 200°F with two racks.
  2. Place parchment paper in two baking sheets, and set aside.
  3. Cut potato crosswise, slicing it as thin as possible.
  4. Arrange the slices on the prepared baking sheets and then sprinkle lightly with salt and pepper.
  5. Bake for 50 minutes. Slices will dehydrate and shrink.
  6. Flip chips over, and rotate baking sheets if needed to cook chips uniformly.
  7. Bake for 30 to 40 more minutes or until slices are crisped and the centers are still orange, not brown, Transfer baking sheets to cooling racks, and allow chips to cool. (Chips will be soft when removed from oven but will be crisp as they cool.)
  8. Serve and enjoy!
  9. Store leftover sweet potato chips in an airtight container, at room temperature, up to 3 days.


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Sweet Potato Candy Recipe From Scratch

Sweet Potato Candy Recipe From Scratch
 
Serves: 6
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Here, we have a potato candy recipe that has real good ingredients. Sweet potato candy more than its sweetness, is really delicious. The sweet and sour taste of pineapples, the richness of potatoes plus the sweetness of almonds ends up into a very tasty candy treat. Aside from that, this recipe is quite fast and simple. Grab out those sweet potatoes and follow this recipe.
Ingredients
  • 1 cup canned crushed pineapple, not drained (240 ml)
  • 2 cups sweet potatoes, mashed (475 g)
  • ½ teaspoon salt (2.5 g)
  • ¼ teaspoon cream of tartar (1.25 g)
  • 2 cups brown sugar (400 g)
  • ⅔ cup boiling water (160 ml)
  • 1 cup almonds, shelled, chopped (160 g)
Instructions
  1. In a mixing bowl, mix sweet potatoes together with pineapple, and salt.
  2. Place in a pot and cook over low heat, stirring constantly for 5 minutes.
  3. Dissolve cream of tartar and brown sugar in boiling water then stir into potato mixture.
  4. Cook over low heat until a drop of mixture forms a soft ball in cold water.
  5. Remove from heat and beat until smooth in consistency.
  6. Add up the almonds and mix well.
  7. Spoon potato mixture gradually onto a buttered surface until all mixture is used up.
  8. Refrigerate to chill.


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