Ramekin Mashed Potatoes Recipes

Steps:

• Preheat oven to 375 degrees F.
• Put an oven rack in the middle position in the oven.
• Cool the potatoes just enough so they can be handled, but still very warm.
• Mash them well and push them through a fine chinois or sieve.
• Turn the mash out into a food processor, using the chopping blade.
• Scatter the chunked butter around on the potatoes.
• Process for about 5 minutes until the butter is completely incorporated.
• It helps if the taters are still quite hot.
• Scrape the sides of the processor bowl, return top.
• Turn processor on and add eggs, starting with the whole egg.
• Pour them in very slowly so they incorporate but do not cook.
• Process until the consistency is similar to a standard souffle mixture.
• Set mixture aside.
• Bring water to a boil on the stovetop.
• Butter ceramic ramekins and fill 3/4 full with potato mixture.
• Place the ramekins on a 9x13" baking pan, set this in the center of the oven, pour boiling water to within 1/2" of the top of the cups.
• Bake for 1 hour, or until tops have puffed and are golden brown.
• Remove from oven and cool slightly on a rack.
• Serve warm in the ramekins.
• Paprika or other seasoning can be sprinkled over the top of the mixture before baking.

Steps:

• Butter six 3/4-cup ramekins. Bring milk and bay leaf to simmer in small saucepan. Remove from heat. Cover; let steep 15 minutes. Discard bay leaf.
• Meanwhile, cook potatoes in medium saucepan of boiling salted water until very tender, about 15 minutes. Drain. Place potatoes in medium bowl. Add warm milk, shallots, butter, rosemary, and thyme; mash until smooth. Season to taste with salt and pepper. Divide potato mixture among ramekins. (Can be prepared 1 day ahead. Cover and chill. Bring to room temperature before continuing.)
• Preheat oven to 350°F. Carefully crack 1 egg over potatoes in each ramekin. Spoon 1 tablespoon cream over each egg. Sprinkle each with 1 tablespoon Parmesan. Place ramekins in 13x9x2-inch metal baking pan. Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake until egg whites are gently set but yolks are still soft, about 17 minutes. Remove ramekins from baking pan. Sprinkle chives over and serve.

Steps:

• Peel potatoes, add to pot, cover and bring to a boil. When the pot comes to a boil, add salt to taste. Cook until fork tender. 2. Preheat oven to 375 degrees F. 3. Mash potatoes while hot and ensure that there are no lumps. Add butter, white pepper and cheese to potatoes while it is still hot. Mix thoroughly and taste for seasoning (salt and pepper). 4. Mix in beaten egg ensuring that it is fully incorporated into the mixture. 5. Snip one bottom-end of the plastic zip bag about ¾-inch across. 6. Add the potato mixture to the bag and squeeze the top in order to force the mixture through the hole in the bag. 7. Pipe the potatoes into the ramekins going in a circular motion until the ramekin is filled about 1 above the rim. Repeat until all the bowls are filled. Transfer the bowls onto baking sheet/tray. 8. In the small bowl, add the paprika and ½ teaspoon water and make into a paste. Using the pastry brush, lightly brush the edges of the potatoes. 9. Sprinkle the top with chopped parsley. Bake in preheated oven for 30 minutes or until the edges are lightly brown. 10. Serve hot