CRISPY MASHED POTATO CAKES
I love finding ways to use holiday leftovers. These potato cakes use the mashed potatoes, stuffing and breadcrumbs. To go all out, add meat and cheese. -Jeri Psikal, Norman, Oklahoma
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield about 1-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, mix potatoes, baking mix, stuffing and eggs until blended. Refrigerate, covered, 30 minutes., Preheat oven to 400°. In a shallow bowl, mix onions and bread crumbs. Shape 1/4 cupfuls of the potato mixture into 3/4-in.-thick patties. Dip patties in crumb mixture, patting to help coating adhere., Transfer to two greased 15x10x1-in. baking pans. Bake 35-40 minutes or until golden brown, turning once. Let stand 5 minutes before serving.
Nutrition Facts :
BAKED MASHED POTATOES
Mashed potatoes that are lighter and fluffier. Cream cheese gives them a richer flavor. Can be made ahead of time!
Provided by Nancy F.
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but firm, about 15 minutes; drain.
- In a large bowl, mash potatoes with the butter and milk. With a hand mixer, beat in cream cheese and onion. In a small bowl, beat the egg with a little bit of the mashed potatoes. Stir into potatoes, and season with salt and pepper. Transfer to a 2 quart casserole dish.
- Bake 1 hour in the preheated oven, or until puffy and lightly browned.
Nutrition Facts : Calories 294.6 calories, Carbohydrate 35.6 g, Cholesterol 56.8 mg, Fat 14.9 g, Fiber 3.2 g, Protein 6.2 g, SaturatedFat 9.2 g, Sodium 142.3 mg, Sugar 0.7 g
MIX AND MATCH MASHED POTATO BAKES
This was in a Southern living magazine. And I thought how smart you can change this up just a little and have a whole new recipe for lots of meals.
Provided by virginia duncan @duncan2929
Categories Potatoes
Number Of Ingredients 6
Steps:
- Peel potatoes; cut into 2-inch pieces. Bring potatoes, 2 tsp. salt and water to cover to a boil in a large Dutch oven over medium-high heat; boil 20 minutes or until tender. Drain, return potatoes to Dutch oven, reduce heat to low and cook, stirring occasionally. 3 to 5 minutes or until potatoes are dry.
- Mash potatoes with a potato masher to desired consistency. Stir in 1/4 cup warm buttermilk, 1/2 cup warm milk, 1/4 cup melted butter, 1/2 tsp. pepper, and 1 tsp. salt, stirring just until blended.
- This is the basic potatoe recipe. Now here's 5 ways to change it up. Prepare above recipe but increase buttermilk to 1 1/4 cups. Stir in one of the combos below, and spoon the mixture into a lightly greased 2 1/2-qut. baking dish or 6(10-oz) ramekins. Bake at 350 for 35 minutes.
- Smoky Sweet Potato: 1 cup mashed baked sweet potatoes and 1 1/2 Tbsp. chopped canned chipotle peppers in adobo sauce.
- Creamy Spinach:(5-oz) package fresh baby spinach cooked until wilted; 1(5 1/5-oz) package buttery garlic-and-herb spreadable cheese; and 1/4 cup chopped toasted pecans.
- Caramelized Onion; 1 1/4 cups freshly grated Gruyere cheese, 1 cup chopped caramelized onions, and 2 Tbsp. chopped fresh parsley.
- Bacon and Blue: 1(4-oz) wedge blue cheese, crumbled, and 8 cooked and crumbled bacon slices.
- Tasty Tex-Mex: 1(4.5-oz) can chopped green chiles, 1 1/4 cups (5 oz) shredded pepper jack cheese, and 1/2 cup finely chopped cooked chorizo sausage.
BASIC MASHED POTATOES
If you love good, old fashioned mashed potatoes this is the perfect recipe. Simple and delicious.
Provided by Esmee Williams
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
- In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.
Nutrition Facts : Calories 257.1 calories, Carbohydrate 43.7 g, Cholesterol 20.1 mg, Fat 7.2 g, Fiber 3.7 g, Protein 5.6 g, SaturatedFat 4.5 g, Sodium 76.1 mg, Sugar 4.6 g
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- Cook the Potatoes. Put 2 pounds whole russet or Yukon gold potatoes in a saucepan; cover with cold water and add 2 tablespoons kosher salt. Bring to a simmer over medium-low to medium heat and cook, uncovered, until tender, about 45 minutes.
- Mash. Add 1 stick softened butter or 1/2 cup olive oil to the potatoes. Add 1 cup dairy (choose 1), 2 teaspoons kosher salt, and pepper to taste; mash with a potato masher or fork.
- Pick a Flavor (Optional) Mixed Herbs: Stir 2 tablespoons each chopped fresh parsley, dill and chives into the potatoes. Roasted Garlic: Halve 4 heads garlic crosswise, put on a sheet of foil and drizzle with olive oil; wrap and roast at 350 degrees F, 1 hour.
- Choose a Cheese (Optional) Fold in up to 1 cup cheese, along with up to 2 tablespoons dijon mustard or horseradish, if desired. Cheddar, shredded. Gruyere, shredded.
- Pick a Topping (Optional) Spoon the mashed potatoes into a serving dish and sprinkle with 1/2 cup to 3/4 cup toppings, if desired. Pickled peppers, chopped.
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