MASHED POTATO POWDER RECIPES

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MASHED POTATO CASSEROLE RECIPE - FOOD.COM



Mashed Potato Casserole Recipe - Food.com image

Make and share this Mashed Potato Casserole recipe from Food.com.

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 8 serving(s)

Number Of Ingredients 7

4 -6 russet potatoes
8 ounces cream cheese
8 ounces sour cream
salt, to taste
pepper, to taste
garlic powder, to taste
3 cups cheese, shredded

Steps:

  • Peel, chop, and boil (about 20-25 minutes) the potatoes. Drain.
  • Mix (preferably with a hand mixer) with cream cheese, sour cream, and seasonings.
  • Mix in two handfuls of shredded cheese.
  • Pour into a greased pan and top with more shredded cheese.
  • Cook at 350F until heated (about 30 minutes).

Nutrition Facts : Calories 377.1, FatContent 26.1, SaturatedFatContent 15.4, CholesterolContent 73.9, SodiumContent 530.8, CarbohydrateContent 24.1, FiberContent 2.3, SugarContent 2.8, ProteinContent 12.8

MASHED POTATO DOUGHNUTS RECIPE: HOW TO MAKE IT



Mashed Potato Doughnuts Recipe: How to Make It image

As a special treat in winter, my parents would make a double batch of these doughnuts to welcome us six kids home from school. This recipe from my great-aunt has been handed down through the generations.

Provided by Taste of Home

Categories     Desserts

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 2 dozen.

Number Of Ingredients 13

1 package (1/4 ounce) active dry yeast
1 cup warm buttermilk (110° to 115°)
1-1/2 cups warm mashed potatoes (without added milk and butter)
3 eggs
1/3 cup butter, melted
3 cups sugar, divided
4 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
6 cups all-purpose flour
Oil for deep-fat frying
1/2 teaspoon ground cinnamon

Steps:

  • In a large bowl, dissolve yeast in warm buttermilk. Add potatoes, eggs and butter. Add 2 cups sugar, baking powder, baking soda, salt, nutmeg and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and refrigerate for 2 hours. , Turn onto a floured surface; divide into fourths. Roll each portion to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine remaining sugar and cinnamon; roll doughnuts in cinnamon-sugar while warm.

Nutrition Facts : Calories 295 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 30mg cholesterol, SodiumContent 309mg sodium, CarbohydrateContent 52g carbohydrate (26g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

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