MASHED POTATO CANDY RECIPES
MASHED POTATO CANDY RECIPE - FOOD.COM
This is great for using up left over mashed potatoes. Everyone loves it, especially kids. There are other potato candy recipes here, but none even close to this one that I've seen. My mom use to make this at Christmas all the time. This is very popular in the PA Dutch area. Prep and cook time is based on leftover mashed potatoes. Note: Instant potatoes don't work well.
Total Time 3 hours 45 minutes
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Yield 1 loaf
Number Of Ingredients 6
Steps:
- Mix together all ingredients, except peanut butter.
- Add sugar until it's of dough consistency.
- Refrigerate to chill dough for an hour or two.
- Roll out onto powdered sugar dusted bread board or waxed paper.
- Spread peanut butter over potato dough.
- Roll it up like a jelly roll loaf.
- Refrigerate for about an hour, then slice into pinwheels.
Nutrition Facts : Calories 1839.7, FatContent 1.4, SaturatedFatContent 0.8, CholesterolContent 5.3, SodiumContent 338, CarbohydrateContent 463.7, FiberContent 0.8, SugarContent 445, ProteinContent 2
CHOCOLATE-COCONUT MASHED POTATO CANDIES | JUST A PINCH …
Another favorite from my grandma's recipe box. I love these little candies. I make several batches at Christmas to give as gifts and no one ever figured out that they had mashed potatoes in them. Well my secret is out now.
Provided by Marsha Gardner @mrdick1950
Categories Candies
Yield 5
Number Of Ingredients 9
Steps:
- Combine all ingredients except coating; drop by teaspoonfuls on waxed paper.
- Roll into balls; refrigerate 1/2-1 hour. If mixture is too soft to form balls, refrigerate first then roll into balls.
- CHOCOLATE COATING: Combine all coating ingredients in the top of a double boiler. Melt over hot water, stirring occasionally, until ingredients are blended
- While still in the double boiler dip rolled balls using tongs, candy dipper or 2 forks into chocolate, coating all sides. Place on waxed paper. Place in refrigerator to firm up. Store in tightly sealed container.
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Years ago, folks in Maine ate potatoes daily and used leftovers in bread, doughnuts and other dishes. This potato candy recipe captures all of the old-school flavors. —Barbara Allen, Chelmsford, Massachusetts
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Total Time 30 minutes
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Sure, mashed potatoes are good enough. But we never stop at good enough.
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Reviews 4.8
Total Time 25 minutes
Category low-cost, nut-free, Fourth of July, picnic, appetizers, fried
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Reviews 4.8
Total Time 25 minutes
Category low-cost, nut-free, Fourth of July, picnic, appetizers, fried
- In a large bowl, combine mashed potatoes with cooked bacon, cheddar, chives, and garlic powder, and season with salt and pepper. Stir until all ingredients are incorporated. Place eggs and panko in separate shallow bowls. Use a small cookie scoop to scoop 1” to 2” balls of mashed potato mixture. Roll into a ball in your hands, then dredge first in egg and then in panko. Repeat until all mashed potatoes are used. Heat 3” of oil in a large cast iron skillet until candy thermometer reads 375°. Fry potato balls in batches until golden on all sides, 2 to 3 minutes. Drain on a paper towel lined plate and season immediately with more salt. In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper-towel lined plate. Crumble bacon into a large bowl and combine with mashed potatoes, cheddar, chives, and garlic powder. Season with salt and pepper. Place eggs and panko in separate shallow bowls. Use a small cookie scoop to scoop 1” to 2” balls of mashed potato mixture. Roll into a ball in your hands, then dredge first in egg and then in panko. Repeat until all mashed potatoes are used. Working in batches, arrange potato balls in a single layer in air-fryer basket. Cook at 375° until panko is golden, about 1o minutes. Season immediately with salt before serving.
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- In a large bowl, combine mashed potatoes with cooked bacon, cheddar, chives, and garlic powder, and season with salt and pepper. Stir until all ingredients are incorporated. Place eggs and panko in separate shallow bowls. Use a small cookie scoop to scoop 1” to 2” balls of mashed potato mixture. Roll into a ball in your hands, then dredge first in egg and then in panko. Repeat until all mashed potatoes are used. Heat 3” of oil in a large cast iron skillet until candy thermometer reads 375°. Fry potato balls in batches until golden on all sides, 2 to 3 minutes. Drain on a paper towel lined plate and season immediately with more salt. In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper-towel lined plate. Crumble bacon into a large bowl and combine with mashed potatoes, cheddar, chives, and garlic powder. Season with salt and pepper. Place eggs and panko in separate shallow bowls. Use a small cookie scoop to scoop 1” to 2” balls of mashed potato mixture. Roll into a ball in your hands, then dredge first in egg and then in panko. Repeat until all mashed potatoes are used. Working in batches, arrange potato balls in a single layer in air-fryer basket. Cook at 375° until panko is golden, about 1o minutes. Season immediately with salt before serving.
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POLISH DROP POTATO DUMPLINGS | JUST A PINCH RECIPES
I WAS ASKED BY ONE OF THE GALS IN GROUPS IF I WOULD POST THIS AS IT SEEMED TO HER IT WAS A LOT LIKE HER GRANDMOTHER USED TO MAKE.
I don't know where I got this recipe, my Great-GrandMother was Dutch German,
(German Dutch however it goes), so I belong to a German web site...it may have
come from their.
She was a Quaker....
She used to make these dumplings also, and passed it down...I
never ended up with her written recipe.
Although it a Polish recipe....the German and Polish have a lot of the same
recipes just may be named a little different.
She is the same Great-GrandMother that my 'Potato Candy' Recipe came from.
ANYWAY...This recipe for Polish drop potato dumplings (kartoflane kluski) uses raw, grated potatoes instead of mashed potatoes as this potato dumpling recipe does.
These dumplings couldn't be easier, no rolling or cutting. The slack or loose dough is dropped into the water by spoonfuls and boiled until tender. And there are no eggs in the recipe.
P.S. THESE ARE NOT MY PHOTOS, THEY ARE BORROWED.
From justapinch.com
Reviews 5
Category Potatoes
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Reviews 5
Category Potatoes
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- NOTE: If you like you can roll some of the dough between 2-spoons before dropping them into the broth. Just depends on how you like the look them ...taste same either way. The pic above is just drops of loose dough; bottom pic is the rolled look.
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