Baked Mashed Potatoes * Buttermilk Mashed Potatoes

Blue Colcannon with Garlic * Bubble & Squeak

Buffalo Mashed Potatoes

Baked Mashed Potatoes


6 c. or more mashed potatoes

1 (8 oz.) pkg. cream cheese

1 egg

small amount finely chopped onion

Beat cream cheese with potatoes. Add egg and onion; beat until mixed. Place in buttered casserole and bake in 350 degrees oven for about 45 minutes or until slightly golden brown on top.

Buttermilk Mashed Potatoes


6 potatoes, chunked and boiled, drained and kept warm

1/2 buttermilk (more or less -- depends on potatoes)

1/2 t baking soda

salt and pepper

2 t butter

Mash the the potatoes. Mix the buttermilk and baking soda. Beat it into the potatoes. Season to taste with salt and pepper. Beat the butter into the potatoes.

Blue Colcannon with Garlic


6 large potatoes (best: Yukon Gold)

1 small red cabbage (chopped into half inch squares)

1 large head of garlic

1/2 to 1 t. olive oil

Butter, salt, pepper, and milk or yogurt to taste

1. Slice the tip off the head of garlic and set the head on a small roasting pan. Drizzle a little olive oil into it (less than a teaspoon will do). Put it into a 400 degree toaster oven to roast; it will be done by the time the potatoes are cooked.

2. Cook the potatoes and the cabbage and drain each. Squeeze the roasted garlic out of each clove's skin and mash. Mash the potatoes with the garlic plus the quantities of fresh ground pepper, butter, milk/yogurt you like. (Hint: putting the cooked potatoes through a ricer first makes the mash fluffier). Add in the cooked cabbage.

Serves 6.

The leftovers are great, too. Simply reheat them, or add an egg or two to the mix and fry them gently in a little oil or butter until they get a nice brown crust.

Bubble & Squeak


1 Pat Butter

1 Med Onion -- fine chopped

2 C Cabbage, Boiled -- Shredded

2 C Potatoes -- mashed

Heat butter in large skillet & fry onion over low heat for 5 min or till softened. Add cabbage (should be boiled for 15 minutes previously) & stir over low heat for 2 min. Fold in mashed potatoes till well blended. Press mixture lightly with back of spoon to form large pancake. Cook for 5 min till browned lightly. Turn & brown 2nd side 5 min.

Buffalo Mashed Potatoes


2 1/2 Pounds Peeled Idaho Potatoes

1 Cup Heavy Cream

6 Tablespoons Unsalted Butter

2 Tablespoons Crumbled Blue Cheese

1 Tablespoon Chopped Fresh Parsley

1/2 Teaspoon Crushed Black Pepper

Dash Hot Sauce

Salt To Taste


Place the potatoes in a medium pot and cover with water. Bring to a boil, then cover the pot and cook for 15-20 minutes, or until the potatoes are soft. (Pierce a potato with a fork; it's ready if it slides off.) Drain the excess water. Keep pot covered. Immediately, heat the heavy cream and butter in a small saucepan until they're hot. Mash the potatoes in the pot with a hand masher. Slowly add the hot cream-butter mixture to the mash. With a rubber spatula, fold in the blue cheese, parsley, pepper, and hot sauce. Add salt as needed.

Recipe By :Wings Across America


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