Mashed Potatoes and Celery Root

Mashed Potatoes with Caramelized Onions

Mash Potato Casserole * Mashed Potatoes With Lemon

Mashed Potato Candy * Mashed Potato Stuffing

Meat and Potato Squares * Mashed Potato Ghosts

Mashed Potatoes With Spicy Black Beans

Mashed Maple Sweet Potatoes

Mashed Sweet Potatoes with Cumin

Mashed Potatoes Baked with Eggs and Cheese

Maryland White Potato Pie


Mashed Potatoes and Celery Root


2 lbs celery root

4 lbs potatoes

1/2 lb (2 sticks) unsalted butter

1 cup half-and-half

2 teaspoons salt

Freshly ground white pepper

Peel the celery root and cut into 3/4-inch cubes. Place in a bowl with cold water to cover and reserve. Put about 2 quarts water into a medium-size pot. Peel the potatoes and cut them into 3/4-inch cubes. As you finish each potato, drop the cubes into the pot.

When you have finished, adjust the amount of water so that the potatoes are covered by 2 inches of water. Add 1 teaspoon of salt and bring to a boil. Boil the potatoes for 5 minutes, then add the drained celery root. Reduce the heat, cover and simmer for 12minutes, or till tender. Drain. Place the vegetables in a food porcessor fitted with the metal blade and puree for a few seconds, or use a potato ricer. Add the butter, half-and-half, the 2 teaspoons salt, and pepper to taste, then process for a few more seconds. Return the potatoes and celery root to the pot and stir over medium heat. Serve immediately.

Makes 12 cups (16 3/4-cup servings)

Mashed Potatoes with Caramelized Onions


1 tablespoon olive oil

1 tablespoon butter

4 cups peeled, quartered and thinly sliced yellow onions (1-1/2 pounds)

1 teaspoon sugar

2 pounds unpeeled Idaho potatoes (4-6 medium or 2-3 large potatoes) scrubbed

1 teaspoon salt, plus more to taste

1/4 teaspoon ground black pepper, plus more to taste

1-1/4 cups low-fat milk, heated

In a large skillet, heat oil and butter over high heat until the butter is melted. Add onions and sugar and cook, stirring often, until the onions are deeply browned, about 20 minutes. Set aside. Meanwhile, cook unpeeled, whole potatoes covered with water in a saucepan

Bring to a simmer and cook over medium-low heat, covered until the potatoes are very tender when pierced with a skewer, 20-30 minutes. Drain and let cool slightly.

Remove skins with a paring knife and mash as desired. Stir in salt, pepper and just enough hot milk to make the potatoes fluffy but not soupy. Stir in the reserved onions and season with additional salt and pepper, if desired.

Mash Potato Casserole


8 large potatoes

1-2 Tbls. onion salt

1 pint sour cream

4 Tbls. butter

1 c. grated cheese (I use cheddar or colby)

Peel & cook potatoes until tender. Mash potatoes with onion salt & sour cream. Add butter. Place in a 2 quart casserole dish & press down slightly. Top with cheese. Refrigerate overnight. Bake at 350'F for 1 hour.

Mashed Potatoes With Lemon


6 Large potatoes suitable for mashing

Fresh ground pepper to taste

2 tablespoon To 4 tbs.unsalted butter

1 1/4 cup Milk

Grated zest of 1 large lemon

1 1/4 cup Water

Or 2 smaller ones

Salt to taste


Peel the potatoes and cut them into equal sized pieces.Put them into a sauce pan and cover with the milk and the water.Add a large pinch of salt.Bring to a boil and simmer them gently until soft.Drain all the excess liquid and mash carefully with a fork,then push through a potato ricer to make really smooth puree.Stir in the butter,the lemon zest and pepper to taste.Serve at once,or reheat the puree briefly just before serving.Makes 6 to 8 servings....

Mashed Potato Candy


3/4 c Mashed potatoes

1 ts Vanilla; or almond extract

4 c Confectioners' sugar; sifted

4 c Coconut; flaked

1 pk Chocolate chips, (12 oz pkg)

1/2 Paraffin bar

Combine the mashed potatoes, vanilla, powdered sugar and coconut; mix well. Chill overnight. Shape into balls; chill again. Melt the chocolate chips and paraffin in a double boiler. Dip candy in the chocolate mixture. Place on waxed paper to set.

By Bev Christensen, Grit Magazine August, 1990

Mashed Potato Stuffing


1 pound high-quality white bread -- sliced

milk or water -- for soaking

4 pounds potatoes

6 tablespoons butter -- softened

2 teaspoons salt

1 cup hot milk

6 tablespoons bacon grease or butter

2 cups onion -- finely chopped

2 cups celery -- finely chopped

2 eggs -- lightly beaten

1 handful celery leaves -- chopped

1/2 cup parsley -- chopped


1. Soak the bread slices in a deep bowl of milk or water for 15 minutes.Lift them out by the handful and squeeze the liquid out. Tear the bread into small pieces.

2. Peel the potatoes, cover with salted water, bring to a boil and cook for about 20 minutes. Drain. Then add the butter, salt and hot milk, and whip to mashed consistency.

3. Melt the bacon grease in a large skillet, add the onion and celery, and sauté until soft. Stir in the squeezed bread, then combine with mashed potatoes.

4. Add eggs, celery, parsley and pepper.

5. Put mixture into buttered casserole dish. Cover with foil, and bake for 30 or 40 minutes in a 350-degree oven. Baste with turkey drippings, if desired.

Meat and Potato Squares


1 Basic Meat Loaf

1 Mashed Potatoes; Instant

1/2 c Cheddar Cheese; Shredded


* Prepare enough instant mashed potatoes to serve 4 as per package

Prepare the basic Meat Loaf -- except spread the mixture into an ungreased baking pan 9 X 9 X 2 or 8 X 8 X 2-inches. Omit the catsup and decrease the baking time to 40 to 50 minutes. Drain off the excess fat. Spread the hot potatoes evenly over the meat in the pan and sprinkle with the shredded cheese. Bake until the cheese is melted, about 2 to 4 minutes. Serve hot on a slightly heated platter.

Mashed Potato Ghosts


2 pounds potatoes, peeled and cut into 1-inch chunks (about 5 cups)

5/8 cup hot milk

2 tablespoons butter

1/2 teaspoon salt

7/8 teaspoon black pepper

1/2 cup grated sharp cheddar cheese (optional)

2 tablespoons freshly chopped parsley or dill (optional)

1/2 cup small black olives


Place potatoes in large pot and add enough water to cover. Bring to boil and cook 13 to 15 minutes, or until very tender. Drain in colander. Return cooked potatoes to pot and stir over medium heat about 1 minute, until excess water has evaporated. Remove from heat and, using potato masher, mash in hot milk, butter, salt and pepper. Beat with wooden spoon until potatoes are smooth and creamy. Stir in optional add-ins if desired.

Create stencils of ghost shapes out of heavy-duty aluminum foil. Place stencils on cookie sheet or microwaveable serving dish. Working with 1/2 to 1 cup mashed potatoes per ghost, use rubber spatula to fill in stencil's ghost shapes. Lift stencils off finished ghosts. Using small paring knife, slice olives to create circular shapes to be used for eyes and mouth.

To warm ghosts, microwave on high (100% power) 3 to 5 minutes on microwavable dish. If using an oven, place potatoes on cookie sheet and reheat at 350 degrees, loosely covered with foil, 10 to 15 minutes or until heated through. Makes 4 to 6 servings.

Recipe By : Milwaukee Journal Sentinel

Mashed Potatoes With Spicy Black Beans


4 russet baking potatoes

15 oz. can black beans or red kidney beans

1 tbsp. canola oil

1 small red onion, diced

1 large tomato, diced

1 jalapeno, seeded and minced -- optional or other chili pepper

1 tsp. ground cumin

1/2 tsp. black pepper

2 tbsps. chopped fresh cilantro


Preheat the oven to 400 F. Scrub the potatoes and pierce the skin with a fork several times. Place the potatoes on a baking pan and bake for about one hour, until tender.

Meanwhile, drain the beans, reserving 1/4 cup of the liquid. In a medium saucepan heat the oil over medium heat. Add the onion, tomato, and jalapeno (if desired). Cook, stirring, for about 4 minutes. Stir in thebeans, liquid, cumin, and pepper and cook for about 4 minutes more. To thicken, mash the beans against the side of the pan with the back of a spoon or place in a blender and process until smooth. Blend in the cilantro. To serve, slit each potato down the center and fluff up the pulp. With the back of a spoon, mash the potatoes down. Spoon the beans over the top.

Makes 4 servings.

From Seven Pillars of Health

Mashed Maple Sweet Potatoes


2 cans sweet potatoes

1/4 cup maple syrup

2 Tbsp butter

2 Tbsp orange juice

1/2 tsp. salt

1/4 cup toasted chopped pecans


In large saucepan, heat potatoes until warmed through. Remove potatoes from heat. Using an electric hand mixer, beat potatoes until light and fluffy. Stir in maple syrup, butter, orange juice, and salt. Transfer to a serving dish. Sprinkle with toasted pecans.

Recipe By :

Mashed Sweet Potatoes with Cumin


4 sweet potatoes -- (about 3= pounds)

2 medium purple onions -- coarsely chopped

1/2 cup butter -- cubed

1 teaspoon salt

1/2 teaspoon ground red pepper

2 tablespoons maple syrup

1 tablespoon lemon juice

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1/2 cup chopped pecans -- toasted

Peel and cube sweet potatoes. Combine first 3 ingredients in a lightly greased 11 x 7-inch or shallow 2-quart baking dish; sprinkle with salt and red pepper. Bake, covered, at 375: for 40 to 45 minutes or until potato is tender. Remove from oven. Add syrup and next 3 ingredients; mash, leaving a few lumps. Sprinkle with pecans.

NOTES : To make ahead, cover and chill after baking. Remove from refrigerator; let stand 30 minutes. Bake at 375: for 30 minutes or until thoroughly heated.

Mashed Potatoes Baked with Eggs and Cheese


4 potatoes medium size

2 cups freshly grated Parmigiano Reggiano

2 eggs

1 cup milk

Salt and pepper

6 tablespoons butter

Boil the potatoes until tender. Drain, peel with still hot, mash and place into bowl. Add the cheese, eggs, milk, salt and pepper, mixing thoroughly. Transfer to a baking dish smeared with butter and bake in an oven preheated to 400 for about 30 minutes.

Maryland White Potato Pie


2 med. potatoes, cooked, peeled and mashed

2/3 cup butter

1 cup sugar

1/2 tsp. baking powder

1/8 tsp. salt

1/2 cup whipping cream

1/2 cup milk

2 tsp. lemon rind

2 Tbsp lemon juice

1 tsp. vanilla

1/8 tsp. nutmeg

4 beaten eggs

1 9" pie crust (unbaked)

Combine potatoes, butter, sugar, baking powder and salt in medium bowl, mix well. Gradually add whipping cream and milk, stirring until well blended. Stir in lemon rind, juice, vanilla and nutmeg. Add eggs mixing well. Pour into pie crust. Bake at 350'F for 55 minutes knife comes out of center clean.

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