MASH POTATO FLAKES RECIPES

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OLD-FASHIONED POTATO SOUP - MRFOOD.COM



Old-Fashioned Potato Soup - MrFood.com image

Relax as our Old-Fashioned Potato Soup simmers stovetop, and look forward to the thick, rich-tasting result that is as wonderful as the original, but uses a today shortcut to make it even easier.

Provided by MRFOOD.COM

Categories     Soups

Cook Time 50 minutes

Number Of Ingredients 11

1 1/2 cup diced onion
1/4 cup (1/2 stick) butter or margarine
4 cup large-diced potatoes (about 2 to 2-1/2 pounds)
1 carrot, coarsely grated
2 cup water
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried dillweed
3 cup milk
2 tablespoon chopped fresh parsley
1/4 cup potato flakes

Steps:

  • In a large saucepan, brown the onion in the butter. Add the potatoes, carrot, water, salt, pepper and dillweed.
  • Cook on low until potatoes are creamy, about 45 minutes. Stir in the milk and parsley and continue cooking until mixture is heated through. Stir in the potato flakes.

POTATO LATKES RECIPE RECIPE - EPICURIOUS



Potato Latkes Recipe Recipe - Epicurious image

Looking for the best potato latkes recipe? You've found it. This classic, easy latke recipe yields crisp, golden brown potato pancakes every time.

Provided by EPICURIOUS.COM

Total Time 45 min

Cook Time 45 min

Yield Makes 12 to 16 latkes

Number Of Ingredients 6

1 pound potatoes
½ cup finely chopped onion
1 large egg, lightly beaten
½ teaspoon salt
½ to ¾ cup olive oil
Accompaniments: sour cream and applesauce

Steps:

  • Preheat oven to 250°F.
  • Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
  • Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.
  • Heat ¼ cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.

More about "mash potato flakes recipes"

POTATO AND WHITE BEAN PUTTANESCA SOUP RECIPE - NYT COOKING
Potatoes and cannellini beans provide the bulk in this hearty soup inspired by pasta puttanesca, while the garlicky tomato base is imbued with the briny punch of capers and black olives. The signature of puttanesca is heat, so adjust the amount of red-pepper flakes to your liking or use fresh chiles, if you have them. Reserve some of the olives and capers, and combine with parsley to make a topper that amplifies the sharp, bright flavors. Haphazardly mashing some of the beans and potatoes is an efficient way to thicken the soup, without the need for any additional equipment. In fact, it’s a great trick to have up your sleeve whenever you are looking to thicken soups or stews.
From cooking.nytimes.com
Reviews 4
Total Time 40 minutes
  • To serve, ladle the soup into bowls and top with the caper-olive-parsley topping. Finish with a drizzle of olive oil. This soup can be made a day ahead and stored in the refrigerator. This will deepen the flavors.
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CHEESY CAULIFLOWER SOUP RECIPE: HOW TO MAKE IT
When a chill is in the air, I like to make soups for the family. Cheese adds flavor and heartiness to this one, which is my own recipe. —Ruth Worden, Mossena, New York
From tasteofhome.com
Reviews 4.5
Total Time 04 hours 15 minutes
Category Lunch
Calories 274 calories per serving
  • In a large saucepan, combine the cauliflower, broth and bouillon. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Mash cauliflower. , Transfer to a 3-qt. slow cooker. Stir in the cream, milk, carrot, bay leaves and garlic powder. Cover and cook on low for 3 hours. Stir in potato flakes., Cook 30 minutes longer or until thickened. Discard bay leaves. Cool slightly. , In a blender, process soup in batches until smooth. Return to the slow cooker; stir in cheese. Cook until soup is heated through and cheese is melted. Garnish with paprika.
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CREAMY POTATO SOUP 2 | JUST A PINCH RECIPES
This creamy, warm-your-soul, soup is perfect for a cold winter day. Easy to prepare with easy to obtain ingredients that are probably in your kitchen pantry now. Use whatever potatoes you like. I use Netted Gems.
From justapinch.com
Reviews 5
Category Chowders
Cuisine Canadian
  • Stir in evaporated milk, parsley, and salt and pepper to taste. Heat, but do not allow to boil. and serve garnished with chopped chives.
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ROASTED COD | JAMIE OLIVER RECIPES
This quick cod recipe looks a bit posh for dinner parties, but is really quick and simple
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 339 calories per serving
    1. Preheat your oven to 200°C/400°F/gas 6.
    2. Season the cod with sea salt and black pepper, place on an oiled baking tray and lay two slices of pancetta over the top of each fillet.
    3. Halve the lemons and place the four lemon halves, cut side down, on the tray next to the fish. Roast in the preheated oven for 10 to 15 minutes, or until the fish flakes easily.
    4. Peel and quarter the potatoes and cook until soft in boiling salted water. Meanwhile, cook the peas to packet instructions, then drain and blitz the peas in a food processor (or mash up with a fork if you don't have one).
    5. Deseed and finely dice the red chilli, if using.
    6. Drain the potatoes and mash with butter, hot milk, salt and pepper, whizzed-up peas and the red chilli if using.
    7. Put the rocket in a mixing bowl, pick in the mint leaves and toss together and dress with extra virgin olive oil.
    8. Serve each piece of cod on a dollop of pea and potato mash, with a little salad on the side.
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BEST BEST-EVER POTATO KNISHES RECIPES - HOW TO MAKE BEST ...
This potato knish recipe hits all the marks: flaky crust, creamy interior, TONS of flavor.
From delish.com
Reviews 3
Total Time 2 hours 15 minutes
Category nut-free, vegetarian, autumn, Sunday lunch, winter, appetizers, baking
Cuisine American
  • Make dough: in a large bowl, whisk to combine flour, baking powder, and salt. In a medium bowl or measuring cup, combine vegetable oil or schmaltz with warm water, egg, and white vinegar. Make a well in the dry ingredients and pour liquid ingredients into the center. Stir to combine until a ball of dough forms. Transfer dough to a clean work surface and knead to ensure all flour is evenly incorporated, 1 to 2 minutes.  Return dough to bowl and cover with plastic wrap. Let rest for 30 minutes to 1 hour at room temperature. (Refrigerate dough if not using within the hour. Dough can be left in the fridge up to 3 days, bring up to room temperature before using.) Caramelize onions: In a large skillet over medium heat, combine butter or schmaltz and olive oil. When butter has melted, add onion and thyme if using. Season with salt and pepper and reduce heat to medium-low. Cook, stirring occasionally, until onions are caramelized and golden, 45 to 50 minutes.  Steam potatoes: Fill a large pot with 1" of water and place a steamer basket inside. Bring water to a boil, then add potatoes and cover with a lid. Cook until potatoes are tender, 15 to 20 minutes. (We like to insert a paring knife into the thickest part of a piece of potato. If the potato slides off when the knife is lifted, they're good to go!) Carefully remove steamer basket and drain water from pot. Transfer potatoes to pot, add sour cream and season with salt. Mash until mostly smooth (some lumps are OK!) and taste for seasoning.  When onions are done, remove thyme stems if used, then transfer onions to bowl with potatoes and stir to combine. Taste for seasoning and add more salt and/or pepper if needed. Assemble knish: line a large baking sheet with parchment paper and preheat oven to 375°. Split dough in half, placing one half back under plastic wrap. (It’s normal for some oil to sweat out of the dough while it’s resting. Knead it a couple times in the bowl to reincorporate oil if needed.) Using your hands, shape dough into a rectangle, then roll out into a large rectangle that is about 1/8” thick and between 12” and 15” on the long side. (This dough is very forgiving and doesn’t easily stick to surfaces, so don’t worry about being too rough with it!) Transfer half your potato mixture to the dough, and create a 2” wide log parallel to the 12”-15” edge of dough closest to you, 1”-2” from the bottom edge. Lift the 1”-2” of excess dough over the potato mixture, then carefully roll potato mixture away from you until you reach the other end of the dough, like rolling a cigarette. Arrange so the seam is on the bottom, and adjust roll if needed so that potato filling is evenly distributed. Trim ends of dough so it is even with the potato filling. Using the dull side of a dinner knife, make light indentations every 2”-2 ½” so that your cylinder is divided into 6 equally sized pieces. Use the sharp side of your dinner knife to cut through each knish. To shape your knishes: to make the bottom, use your finger to gently press the filling inward, then stretch the dough over the filling and pinch to seal. Flip the knish over so that the bottom is touching a clean work surface. For the top, use your thumbs and pointer fingers to press the cut dough in towards the center, so there is a slight indent and some filling showing. Repeat with remaining knishes, then repeat entire process with second piece of dough. Place knishes on prepared baking sheet and brush with egg and water mixture. Bake, turning pan halfway through, until golden, 45 to 50 minutes. Let cool at least half an hour before serving. Steam potatoes: Fill a large pot with 1" of water and place a steamer basket inside. Bring water to a boil, then add potatoes and cover with a lid. Cook until potatoes are tender, 15 to 20 minutes. (We like to insert a paring knife into the thickest part of a piece of potato. If the potato slides off when the knife is lifted, they're good to go!) Carefully remove steamer basket and drain water from pot. Transfer potatoes to pot, add butter and season with salt. Mash until mostly smooth (some lumps are OK!) and taste for seasoning. Heat vegetable oil in a medium skillet over medium heat. Add coriander and cumin seeds and cook until fragrant, about 30 seconds to 1 minute. Next, add peas, chaat masala, and turmeric. Cook until fragrant, 30 seconds to 1 minute more, then add mixture to pot with mashed potatoes and stir to incorporate. Fold in cilantro. Assemble knish: line a large baking sheet with parchment paper and preheat oven to 375°. Split dough in half, placing one half back under plastic wrap. (It’s normal for some oil to sweat out of the dough while it’s resting. Knead it a couple times in the bowl to reincorporate oil if needed.) Using your hands, shape dough into a rectangle, then roll out into a large rectangle that is about 1/8” thick and between 12” and 15” on the long side. (This dough is very forgiving and doesn’t easily stick to surfaces, so don’t worry about being too rough with it!) Transfer half your potato mixture to the dough, and create a 2” wide log parallel to the 12”-15” edge of dough closest to you, 1”-2” from the bottom edge. Lift the 1”-2” of excess dough over the potato mixture, then carefully roll potato mixture away from you until you reach the other end of the dough, like rolling a cigarette. Arrange so the seam is on the bottom, and adjust roll if needed so that potato filling is evenly distributed. Trim ends of dough so it is even with the potato filling. Using the dull side of a dinner knife, make light indentations every 2”-2 ½” so that your cylinder is divided into 6 equally sized pieces. Use the sharp side of your dinner knife to cut through each knish. To shape your knishes: to make the bottom, use your finger to gently press the filling inward, then stretch the dough over the filling and pinch to seal. Flip the knish over so that the bottom is touching a clean work surface. For the top, use your thumbs and pointer fingers to press the cut dough in towards the center, so there is a slight indent and some filling showing. Repeat with remaining knishes, then repeat entire process with second piece of dough. Place knishes on prepared baking sheet and brush with egg and water mixture. Bake, turning pan halfway through, until golden, 45 to 50 minutes. Let cool at least half an hour before serving. Steam potatoes: Fill a large pot with 1" of water and place a steamer basket inside. Bring water to a boil, then add potatoes and cover with a lid. Cook until potatoes are tender, 15 to 20 minutes. (We like to insert a paring knife into the thickest part of a piece of potato. If the potato slides off when the knife is lifted, they're good to go!) Carefully remove steamer basket and drain water from pot. Transfer potatoes to pot, add sour cream and season with salt. Mash until mostly smooth (some lumps are OK!) and taste for seasoning. Using a clean kitchen towel, squeeze all excess moisture out of spinach, then transfer to pot with potatoes. In a large skillet over medium heat, heat oil. Add green onions and cook until softened and translucent, 2 to 4 minutes. Add garlic, oregano, red pepper flakes if using, and season with salt and pepper. Cook until fragrant, 1 minute more, then transfer mixture to bowl with potatoes. Add dill and lemon zest to bowl with potatoes and stir until all ingredients are evenly mixed. Gently fold in cubed feta and season to taste with salt and pepper if needed. Carefully pour sesame seeds onto a small shallow plate. Assemble knish: line a large baking sheet with parchment paper and preheat oven to 375°. Split dough in half, placing one half back under plastic wrap. (It’s normal for some oil to sweat out of the dough while it’s resting. Knead it a couple times in the bowl to reincorporate oil if needed.) Using your hands, shape dough into a rectangle, then roll out into a large rectangle that is about 1/8” thick and between 12” and 15” on the long side. (This dough is very forgiving and doesn’t easily stick to surfaces, so don’t worry about being too rough with it!) Transfer half your potato mixture to the dough, and create a 2” wide log parallel to the 12”-15” edge of dough closest to you, 1”-2” from the bottom edge. Lift the 1”-2” of excess dough over the potato mixture, then carefully roll potato mixture away from you until you reach the other end of the dough, like rolling a cigarette. Arrange so the seam is on the bottom, and adjust roll if needed so that potato filling is evenly distributed. Trim ends of dough so it is even with the potato filling. Using the dull side of a dinner knife, make light indentations every 2”-2 ½” so that your cylinder is divided into 6 equally sized pieces. Use the sharp side of your dinner knife to cut through each knish. To shape your knishes: to make the bottom, use your finger to gently press the filling inward, then stretch the dough over the filling and pinch to seal. Flip the knish over so that the bottom is touching a clean work surface. For the top, use your thumbs and pointer fingers to press the cut dough in towards the center, so there is a slight indent and some filling showing. Repeat with remaining knishes, then repeat entire process with second piece of dough. Dip the bottoms of each knish into sesame seeds, then place on prepared baking sheet. Brush the tops with egg and water mixture and sprinkle with remaining sesame seeds. Bake, turning pan halfway through, until golden, 45 to 50 minutes. Let cool at least half an hour before serving.
See details


OLD-FASHIONED POTATO SOUP | MRFOOD.COM
Relax as our Old-Fashioned Potato Soup simmers stovetop, and look forward to the thick, rich-tasting result that is as wonderful as the original, but uses a today shortcut to make it even easier.
From mrfood.com
Reviews 4
Category Soups
  • Cook on low until potatoes are creamy, about 45 minutes. Stir in the milk and parsley and continue cooking until mixture is heated through. Stir in the potato flakes.
See details


POTATO AND WHITE BEAN PUTTANESCA SOUP RECIPE - NYT COOKING
Potatoes and cannellini beans provide the bulk in this hearty soup inspired by pasta puttanesca, while the garlicky tomato base is imbued with the briny punch of capers and black olives. The signature of puttanesca is heat, so adjust the amount of red-pepper flakes to your liking or use fresh chiles, if you have them. Reserve some of the olives and capers, and combine with parsley to make a topper that amplifies the sharp, bright flavors. Haphazardly mashing some of the beans and potatoes is an efficient way to thicken the soup, without the need for any additional equipment. In fact, it’s a great trick to have up your sleeve whenever you are looking to thicken soups or stews.
From cooking.nytimes.com
Reviews 4
Total Time 40 minutes
  • To serve, ladle the soup into bowls and top with the caper-olive-parsley topping. Finish with a drizzle of olive oil. This soup can be made a day ahead and stored in the refrigerator. This will deepen the flavors.
See details


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Nov 11, 2021 · It’s a low-fuss, high-reward dish made even heartier (and moreish) than other flatbread recipes like gluten-free naan or pita, thanks to the addition of mashed potato. Once cooked, enjoy the potato scones/flatbread slathered in vegan butter, to …
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