Smashed Sweet Potatoes * Smashed Potatoes #1

Snowy Mashed Potatoes * Spud Nuts

Shallot Mashed Potatoes

Smashed Sweet Potatoes


3 1/2 pounds sweet potatoes

3/4 cup brown sugar

juice and grated rind of one orange

1/3 cup bourbon

1/4 cup butter or margarine

1 teaspoon pumpkin pie spice

mini marshmallows -- (optional)

Boil sweet potatoes until tender. Peel and mash until more or less lumpless.Add brown sugar, orange juice and rind, bourbon, butter or margarine, and pumpkin pie spice. Mix well. Spread in shallow dish (10 inch deep dish pie plate works well). Bake 30 minutes in a 350 degree F oven. Top with marshmallows and broil very briefly.

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Smashed Potatoes #1


2 1/2 lbs. Potatoes -- Peeled and cubed

1/2 cup Green Onions -- Sliced

2 Cloves Garlic -- finely chopped

1/2 cup Butter

1 Tbs. Chicken Bouillon

1/2 cup Milk -- warmed

3 ounces Cream Cheese -- Softened

1 Tbs. prepared horseradish

In large saucepan, combine potatoes and enough cold water to cover potatoes. Cover and bring to a boil. Reduce heat and simmer 20-minutes or until potatoes are tender. Meanwhile, in saute pan, cook onions and garlic in butter until tender; add bouillon. Drain cooked potatoes. In a large mixing bowl, mash potatoes with sauteed onions and garlic with butter,milk, cream cheese and horseradish until light and fluffy. Season with pepper if desired. Serve immediately.

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Snowy Mashed Potatoes


10 each russet potatoes -- peeled and quartered

8 ounces cream cheese -- softened

1 cup sour cream

1/2 cup scallion -- minced

1/2 cup celery -- minced

1/4 cup green pepper -- minced

1 tablespoon parsley -- minced

1/4 cup butter -- melted

1/4 teaspoon garlic powder

1 teaspoon salt

ground pepper

1/2 teaspoon paprika

2 tablespoons butter

Cook potatoes in boiling salted water until tender. Drain and return pan to low heat, shaking to dry potatoes. In large bowl of electric mixer, cream together cheese, sour cream. Add hot potatoes one at a time to cream mixture and continute beating at high speed until light anf fluffy. On low speed add minced scallions, celery, green pepper, parsley, 1/4 cup melted butter, garlic powder, salt and pepper. Spoon into a 2 1/2 to 3 quart baking dish.Sprinkle with paprika and dot with 2 talbesppons butter. Bake in a preheated 375 degree oven for 25 minutes or until heated through and to top is golden brown.

Recipe By : Jackie Bochenek

Spud Nuts


1 pkg. yeast (I use the bread machine yeast)

1/2 c. warm water

Dissolve the yeast in the warm water

1 t. salt

1/2 c. sugar

6 to 7 c. flour (I use better for bread flour)

2/3 c. shortening

2 c. milk

1 c. mashed potatoes

2 eggs


Scald the milk. Add salt, sugar & shortening. Add the yeast mixture and then the flour 1 c. at a time. Mix all of this until it is well blended. Let the dough rise in warm place for 1 hour. After 1 hour roll out and cut into doughnut shapes. Let the doughnuts rise until double in size. Fry until brown.

Frosting For Spud Nuts

1 c. cream

1 c. brown sugar

Boil these two ingredients until it reaches soft ball stage

Add either 2 T. coffee or 2 T. cocoa Blend these all together and glaze onto doughnuts as soon as they are finished frying.

Shallot Mashed Potatoes


3 large shallots -- peeled

2 teaspoons olive oil

1/2 cup chicken broth

2 teaspoons minced thyme

fresh ground pepper

1 dash salt

3 medium potatoes -- cubed

1/2 cup evaporated milk


Preheat the oven to 400F degrees. Place the shallots, oil, broth, thyme, pepper, and salt in a small casserole dish. Cover and roast until the shallots are very soft and brown, about 45 minutes. Remove the casserole from the oven.

Cook the potatoes in a large pot of boiling water until they are soft, about 30 to 35 minutes. Drain the water from the pot. Place the potatoes back in the pot over low heat to dry them a bit.

Heat the milk over medium-low heat. Add it to the potatoes and whip. Add the roasted shallots and whip again until the potatoes are the desired consistency.

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