Tag Archives: mashed potatoes

Salt and Vinegar Mashed Potatoes

https://food52.com/recipes/82138-salt-and-vinegar-mashed-potatoes-recipe
  • 2 pounds Russet or Yukon Gold potatoes, peeled
  • 3 cups water
  • 2 1/2 teaspoons kosher salt, divided
  • 4 tablespoons (½ stick) butter, melted
  • 6 tablespoons whole milk, warmed
  • 2 teaspoons malt vinegar, plus more to taste
  • Flaky salt, to sprinkle on top
Directions
  1. Chop each potato into sixths or eighths, trying to keep the pieces about equal in size. Add these to a pot, along with the water and 2 teaspoons salt. Set on the stove over medium-high heat to come to a boil. Cook the potatoes for 10 to 15 minutes, until you can easily break apart a piece with a fork.
  2. When the potatoes are cooked, drain them, then add them back to the hot pot on the stove, but with the heat off. Mash the potatoes with a masher (or, if you don’t have one, a big fork), until they’re as broken down as possible. Add the melted butter and stir until smooth-ish. Add the milk and stir again. Now add the vinegar and remaining ½ teaspoon salt. Stir, then taste. More salt, vinegar, or butter? More milk to thin out? Adjust accordingly.
  3. Serve immediately with a pat of butter and flaky salt on top. You can also keep these warm on top of a double boiler, or reheat them (adding more milk as needed) just before serving.

Thank you for reading 🙂

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Loaded Mashed Potato Bites

Loaded Mashed Potato Bites
https://www.tasteofhome.com/recipes/loaded-mashed-potato-bites/

Ingredients

  • 3 cups mashed potatoes
  • 1-1/2 cups shredded sharp cheddar cheese
  • 3/4 cup crumbled cooked bacon
  • 1/2 cup chopped green onions
  • 2 ounces Colby-Monterey Jack cheese, cut into 2 dozen 1/2-inch cubes
  • 1/2 cup panko (Japanese) bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 large egg, beaten
  • Oil for deep-fat frying

Directions

  • In a large bowl, combine potatoes, shredded cheese, bacon and green onions. Divide into two dozen 1/4-cup portions. Shape each portion around a cheese cube to cover completely, forming a ball. Refrigerate, covered, at least 30 minutes.
  • In a shallow bowl, mix bread crumbs, Parmesan cheese, salt and pepper. Place eggs in a separate shallow bowl. Dip potato balls in egg, then in crumb mixture, patting to help coating adhere.
  • In an electric skillet or deep-fat fryer, heat oil to 375°. Fry potato balls, a few at a time, until golden brown, for 2 minutes. Drain on paper towels.
Nutrition Facts

1 piece: 227 calories, 19g fat (5g saturated fat), 30mg cholesterol, 420mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 7g protein. Originally published as Loaded Mashed Potato Bites in Taste of Home October/November 2019

Thank you for reading 🙂