Recipes Using Mashed Potatoes

Ingredients:

• 4 large chicken breasts
• 1 stick of melted butter (you can also use 2 large eggs, beaten)
• 2 cups of instant mashed potato flakes
• 1 tsp. of the following; sea salt, fresh ground black pepper, parsley, oregano, and garlic powder
• a pinch of paprika for color
• about 2 Tbsp. grated Parmesan cheese (the kind in the container)

Directions:

By alex rice from Lake City, MI

Biffy

January 10, 20090 found this helpful

My Aunt use to make these when I was a kid, many moons ago. These were so yummy. They taste just like that round chocolate bar "Pep". Here in Canada they sell it in Green and silver foil. She would leave some of the filling white but then divide up 2 more bowls and add green and pink food colouring to make them look pretty when they were broke open.

Chocolate Covered Peppermint Patties
* 1 cup mashed potatoes
* 1 teaspoon salt
* 2 tablespoons melted butter
* 2 teaspoons peppermint extract
* 8 cups confectioners' sugar
* 8 (1 ounce) squares semisweet chocolate
* 2 tablespoons shortening

DIRECTIONS

1. In a large bowl, mix together the potatoes, salt, butter, and peppermint extract. Gradually mix in confectioners' sugar; mix in enough to make a workable dough, between 6 and 8 cups.
2. Knead slightly, and roll into cherry-size balls. Flatten balls to form patties. Arrange on sheets of wax paper, and allow to dry overnight.
3. Place chocolate and shortening in a microwave-safe bowl. Heat in microwave, stirring occasionally, until melted and smooth. Dip patties in melted chocolate, and let cool on wax paper.

betty shelton

January 10, 20090 found this helpful

Leftover Mashed Potato Soup

Great way to use up leftover mashed potatoes. Perfect for a light lunch or serving with sandwiches. Enjoy! SERVES 3 -4

Ingredients
2 tablespoons butter or bacon drippings
1/2 cup chopped onion
1 cup chopped fresh mushrooms
14 1/2 ounces chicken broth
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon sweet paprika
2 cups prepared mashed potatoes (leftover is great)
1/2 cup cheddar cheese
2 scallions, finely chopped
3 slices bacon, cooked and crumbled
2 tablespoons sour cream
2 tablespoons cream or half-and-half

Directions
1 Cook bacon, and set aside to crumble.
2 In a large saucepan, cook onion in butter or dripping until softened.
3 Add chopped mushrooms and cook until tender and onion is golden.
4 Add chicken broth, salt, pepper, and paprika, stirring to mix.
5 Blend in mashed potatoes, stirring until lumps are gone.
6 Bring soup to a boil, then lower heat and add cheddar cheese, stirring until it is melted and smooth.

Cook Time1 hr
Easy
4 to 6 servings

Ingredients
2 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
1 medium onion, diced
3 medium carrots, peeled and sliced
1 rib celery, sliced
1/2 pound cremini mushrooms, quartered
2 cloves garlic, minced
1 tablespoon kosher salt
3/4 teaspoon dried oregano
3 tablespoons tomato paste
1 pound ground beef
1/4 cup canned low sodium beef broth
1/2 teaspoon Worcestershire sauce
Freshly ground black pepper
4 cups Mashed Potatoes, recipe follows
1/4 cup grated Parmesan, optional
Preheat oven to 375 degrees F.
Directions
Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Cook until vegetables are tender, about 10 minutes. Stir in the tomato paste and cook until mushrooms are soft and tomato paste has turned brick red, about 8 minutes more. Stir in the beef, the broth, the remaining salt, the Worcestershire, and some pepper, breaking up any large clumps of meat, cook until the meat is no longer pink, about 3 minutes.

Transfer the meat and vegetables to a 2-quart oval casserole dish and spread the mashed potatoes over the top, leaving a 1/4-inch boarder around the edge. Make a decorative pattern on the top of the potatoes, if desired. Sprinkle with cheese, if using, and dot with the remaining tablespoon of butter. Bake until potatoes brown and the juices bubble around the edge, about 40 minutes. Let cool for 10 minutes before serving.

Copyright 2005 Television Food Network, G.P. All rights reserved.

Mashed Potatoes:
1 1/2 pounds russet potatoes, peeled quartered

2 teaspoons kosher salt, plus more for seasoning

3/4 cup whole milk

6 tablespoons unsalted butter

2 tablespoons chopped fresh flat-leaf parsley

Freshly ground black pepper

Put the potatoes in a saucepan with cold water to cover by about 1-inch and add the salt. Bring to a simmer over medium-high heat, uncovered, until the potatoes are tender but not mushy, about 15 minutes. At the same time, combine the milk and butter in a small saucepan and warm over low heat until the butter is melted. Remove from the heat and cover to keep warm.

Drain the potatoes and return to the saucepan. Toss the potatoes over medium heat until dry. Add the heated milk mixture and mash the potatoes until just slightly chunky, then stir in the parsley and season with salt and pepper, to taste.
Rated: 5 stars out of 5

judy

March 8, 20090 found this helpful

First of all I want to give you a good mashed potato recipe:

About 5# peeled potatoes, quartered and boiled til soft.
Mash and add:
8 oz. cream cheese
1 stick butter
1 teaspoon garlic or onion salt or both
1 teaspoon seasoned salt

Add enough milk so it is the consistency you like (I never seem to need the milk).

For leftover mashed potatoes I mix the potatoes with:
Bacon (bake in oven and crumble)
Sausage (I use the kind that just needs heating otherwise fry sausage first and cut up)
Cheese (any kind shredded)
Onion (flakes or chopped)
Green Pepper (chopped)
Or anything else you can think of and bake at 350 for approximately a half an hour or until heated through. Serve with any meal as you would mashed potatoes. My family likes these more than mashed potatoes so I never have to worry about leftover mashed potatoes (I actually plan to have leftovers so I can make this).

Sandi/Poor But Proud
Gold Post Medal for All Time! 969 Posts

October 14, 20080 found this helpful

Hands down, one of the best things to do with left over spuds!

POTATO FUDGE

3 squares (3 oz) unsweetened chocolate
3 tablespoons butter
1/2 cup unseasoned, mashed potatoes (at room temp)
1 teaspoon vanilla
1/4 teaspoon salt
3-3/4 cups (1 pound) powdered sugar
2 teaspoons milk or soy milk
Almonds, finely chopped

Melt chocolate and butter together in a saucepan over low heat, stirring occasionally.
Remove from heat and stir in mashed potatoes, vanilla, and salt.
Sift powdered sugar into large bowl.
Add chocolate mixture and mix well. Mixture will be slightly dry and crumbly.
If necessary, add milk to make a dough that can be kneaded.
Turn out on a board and knead until smooth.

Dust board with powdered sugar if necessary.
Shape mixture into two rolls, about one inch in diameter.
Roll in chopped almonds.
Wrap in wax paper and chill.
Cut into 1/2 inch thick slices.

Makes 4 dozen.

Quick hearty potato soup
serves 4
Warm (about) 2 cups of milk. add 2 1/2 - 3 t. boullion powder, salt, pepper, garlic powder to taste. Add any herbs you like. You can alsoadd and melt some cheese at this stage. Add up to 1 c. leftover mashed potatoes. Blend all & warm to desired temperature. Pour into serving bowls & top with a pat of butter, a little paprika, a dusting of pepper (?)

You can make this as thick or as thin as you like. You can make an easy children's meal this way by adding a little crumbled meat or sliced hot dogs and some veggies.