Tag Archives: Mashed Potatoes

Rumbledethumps

 

“Rumbledethumps is a traditional dish from the Scottish Borders.  The name rumbledethumps apparently comes from the noise made in the kitchen as the potatoes and cabbage are rumbled and thumped in the preparation.” -http://culinarytravels.co.uk/2010/02/17/haggis

 

Ingredients:
4 lbs red potatoes, diced in 1/2-3/4″ cubes
1 large bunch Kale, washed, deveined and roughly chopped
2 Tbl butter
1 tsp chopped garlic
1-2 oz Neufchatel cream cheese
1/2 cup 1% milk
1/2 tsp onion powder
dash nutmeg
salt and pepper to taste
4-6 oz Monterey Jack cheese, grated

 

Preheat Oven to 350°F.

In large pot, place potatoes and enough water to cover them plus at least 2-3 inches. Bring to a boil, reduce to a simmer and cook until tender, about 10 minutes.
Meanwhile, in large skillet, melt butter over medium heat, add garlic, cook 30 seconds, or until fragrant. Add chopped kale, stir continuously, cooking until bright green, about 5-7 minutes. Turn off burner.
Drain potatoes, add to kale along with cream cheese, milk, onion powder, nutmeg, salt and pepper to taste. Mash the whole kit-n-caboodle up together. Turn into a greased casserole dish (mine was a deep 8×12 glass dish)
Sprinkle the whole thing with grated cheese. Bake in 350°F oven for 30 minutes, or until golden brown on top.

 

 

Serves: 6 as a main dish, more as a side.

Broccoli Potato Mash

 

Broccoli Potato Mash is a great way to add in some extra vegetables to your family’s diet!  This great side dish would go great with just about any dinner.  I used Idaho potatoes for my Broccoli Potato Mash, but it would be delicious with any type.  With delicious cheese mashed in, this Broccoli Potato Mash is sure to because a family favorite!

 

Ingredients:
1 lb Potatoes
3/4 lb Broccoli Florets
3/4 Cup Shredded Colby Jack Cheese
1/2 Cup Milk
Salt & Pepper, to taste

 

Cut potatoes into 2 inch chunks and place in a large pot of water.  Bring to a boil, reduce heat and simmer until almost done.

Add broccoli florets to the water with the potatoes.  Simmer until potatoes and broccoli are tender.  Drain.

Mash potatoes and broccoli together with the cheese and milk.  Season to taste with salt and pepper.

 

Yield: 4 Servings

-Recipe adapted from Sweet and Savory Tooth-

Twice Baked Potatoes

 

When I make Twice Baked Potatoes, I like to make a lot and stick them in the freezer.  They are great to have in the freezer for lunch or even an easy dinner.  As you can see in the picture, I forgot to save some cheese so sprinkle on top.  They were still super cheesy and delicious without the extra sprinkle of cheese.

 

Ingredients:
16 Idaho Baking Potatoes, rinsed
1 lb Bacon, sliced
1 lb Butter (4 sticks), sliced
2 Cups Sour Cream
2 1/2 Cups Shredded Colby Jack Cheese, divided
1 Bunch Green Onions, thinly sliced
Salt and Pepper

 

Preheat oven to 400°F.  Poke several holes in the potatoes with a fork and place on a baking sheet.  Bake until very tender, about 1 hour and 15 minutes. Cool slightly before scooping out the insides.

Brown the bacon in a skillet over medium/high heat.  Drain on paper towels.

Combine butter, bacon and sour cream in a very large bowl.

Once the potatoes are cool enough to touch, cut them in half lengthwise.  Scoop out the insides, leaving a potato skin shell.  Leave a little attached to the skin for some stability.  Put the potato insides in the bowl with the butter.

Mash the potatoes together with the butter, bacon and sour cream.  A potato masher works well for this.  Stir in 2 cups cheese and green onions.  Season to taste with salt and pepper.

Spoon the potato mixture into the potato skin shells.  Top with remaining cheese.

Bake at 350°F until warm and bubbly, about 15-20 minutes.

These can also be frozen in a zip top bag.  Baking time will be longer for frozen potatoes.

 

Yield: 32 Twice Baked Potato Halves

-Recipe inspired from The Pioneer Woman-

Skillet Shepherd’s Pie

 

I don’t know about you, but I always seems to have the ingredients to make Shepherd’s Pie on hand.  This Skillet Shepherd’s Pie is great because most of the cooking is done right in the skillet and even browns up in the oven in the skillet.  So, make sure you are using an oven-safe skillet for this meal.  Skillet Shepherd’s Pie is a wonderfully comforting dinner that will warm you on the cold days ahead of us.

 

Ingredients:
2 lbs Potatoes, cut into 2 inch chunks
2 Tablespoons Butter
1/4-1/2 Cup Milk

1 1/2 lbs Ground Beef
1 Onion, thinly sliced
3 ribs celery, sliced
2 Cloves Garlic, minced
Salt & Pepper
2 Tablespoons Butter
2 Tablespoons Flour
2 Cups  Beef Stock
1 Tablespoon Italian Seasoning
1 Cup Frozen Peas
1 Cup Frozen Corn

 

 

Preheat oven to 350°F.

Add the potatoes to a large pot of water.  Bring to a boil, reduce and simmer until very soft, about 20 minutes.  Drain and return to pot.  Mash with butter and enough milk to make them smooth.  Season with salt and pepper to taste.

While the potatoes are cooking, brown the beef in a large oven-safe skillet over medium/high heat.  Add onion, celery, and garlic.  Cook until soft and season with salt, pepper and Italian Seasoning.

Push all the veggies to the sides of the pan.  Melt the butter in the center of the pan.  Sprinkle flour on the melted butter and whisk to combine.  Whisk in the stock then stir to combine.  Let bubble for a couple minutes to thicken.  Add peas and corn.  Top with mashed potatoes.  Transfer to preheated oven until the mashed potatoes are browned, about 20 minutes.

 

 

 

Yield: 6 Servings

Baked Potato Soup

 

Nothing welcomes the beginning of winter like a big bowl of soup!

 

Ingredients:

5 lbs Potatoes, peeled and chopped in 2-inch chunks
1 Small Onion, diced
4 Cloves Garlic, finely grated
1 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Crushed Red Pepper Flakes
2 Quarts Chicken Broth
2 (8-ounce) Packages Cream Cheese, to add at the end
For Garnish: Crumbled Bacon, Chopped Green onions, and Shredded Cheddar Cheese

 

Combine the potatoes, onion, garlic, salt, pepper and crushed red pepper in a slow cooker.  Cook on low for 8 hours or high for 4 hours.

Blend together with an immersion blender until creamy.  Cut the cream cheese into smaller chunks and add to the soup.  Cook for 30 minutes on high, stirring frequently to melt in the cheese.  Blend again with the immersion blender to break up any remaining chunks of cream cheese.

Season with salt and pepper to taste.

Serve with crumbled bacon, green onions and shredded cheddar cheese on top.

Serves: about 10

-Recipe comes from A Year Of Slow Cooking-

 

Green Bean Hamburger Pie


 

 

Ingredients:
2 lbs Potatoes, cubed
1/4 Cup Butter
1/4 Cup Milk
Salt & Pepper
1-2 Tablespoons Extra Virgin Olive Oil
1lb Ground Beef
1 Large Onion, chopped
1lb Green Beans, cut into 2-3 inch pieces
1 Can Cream of Chicken or Mushroom Soup
1 Can Diced Tomatoes (Italian Style)
1 Cup Shredded Cheddar Cheese

 

Preheat oven to 350°F.  Spray a 9×13 inch casserole dish with non-stick cooking spray.

Boil the potatoes in a large pot of water until tender, about 15 minutes.  When they are done, drain and add butter, milk and salt & pepper to taste and mash them.

While the potatoes are cooking, heat the olive oil in a large skillet oven medium-high heat.  Add the beef and cook until browned, about 5-7 minutes.  Add the onion and green beans, cooking until softened, about 3-4 minutes.  Season with salt and pepper to taste.

Stir in the cream of chicken/mushroom soup and diced tomatoes.

Make a ring of mashed potatoes in the casserole dish.  Add the beef filling to the center of the ring.  Top with cheese and bake for 30 minutes.

Serves: 4-6