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Stuffed Chicken with Vermouth and Bacon Mashed Potatoes

Stuffed Chicken With Vermouth and Bacon Mashed Potatoes

It’s time to stuff another chicken! Garlic, onion, and lemon, they all have their place inside the bird. You’ll cook it with vermouth and then serve it with a bacon and mashed potato side. Now, that’s yummy!

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Ingredients Needed for Stuffed Chicken With Vermouth and Bacon Mashed Potatoes

1 farm chicken
salt
pepper
3 tablespoons of olive oil
fresh thyme
3 red onions, quartered
1 lemon, wedged
12 garlic cloves (1 garlic bulb)
2 ounces of butter
bay leaves
1 cup Vermouth
½ cup chicken stock
2 ounces of bacon, chopped
1 spring onion, chopped
4 kale leaves, chopped
1 pound of mashed potatoes

How to Make Stuffed Chicken With Vermouth and Bacon Mashed Potatoes

  1. Place the chicken on the work surface. Season with salt, pepper, and fresh thyme, drizzle with 2 tablespoons of olive oil and rub.
  2. Stuff the chicken with 1-2 red onions, 1/2 of lemon, and 5-6 garlic cloves.
  3. Start melting 1.5 ounces (some 3 tablespoons) of butter in an oven-proof cooking pot. Add the stuffed chicken together with the remaining red onion and garlic cloves.
  4. Add a few bay leaves, the remaining lemon, and more fresh thyme. Pour the vermouth and chicken stock, cover with the lid, then bake for 2 hours at 400⁰F/190⁰C.
  5. Heat the remaining tablespoon of olive oil in a pan over medium heat, add the bacon and stir.
  6. Add the spring onion, stir in, then add the remaining butter (1 tablespoon). Stir it in, then cook for 10 minutes.
  7. Add the kale leaves, season with salt and pepper and stir in.
  8. Add the mashed potatoes and stir them in. Serve the chicken over the bacon mashed potatoes.
Pan-Fried Chicken Drumsticks with Onion Mashed Potatoes

Pan-Fried Chicken Drumsticks With Onion Mashed Potatoes

This is not your usual mashed potato, but a fancier richer paprika-spiced version of it. One that has fried onion and garlic and egg. We’re serving this with pan-fried drumsticks cooked with apple and onion.

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Ingredients Needed for Pan-Fried Chicken Drumsticks With Onion Mashed Potatoes

1½ tablespoon canola oil
2 chicken drumsticks
pepper
1 onion, chopped
1 apple, peeled, cored and sliced
⅓ cup apple vinegar
3 tablespoons butter
1 onion, minced
3 garlic cloves, crushed
salt
1 teaspoon paprika
4 potatoes, cubed
¼ cup heavy cream
1 egg

How to Make Pan-Fried Chicken Drumsticks With Onion Mashed Potatoes

  1. Heat 1 tablespoon of canola oil in a pan. Turn the heat to high, add the drumsticks and fry them until golden brown on both sides. Season with pepper in the process.
  2. Transfer the seared drumsticks to a bowl and set them aside. Lower the heat and add the chopped onion to the same pan.
  3. Stir in, then cook for 8 minutes.
  4. Add the apple slices and stir them in.
  5. Add the seared drumsticks, pour the apple vinegar over them, cover with the lid and cook for 12 minutes.
  6. Start heating the remaining canola oil in a pan over low heat and add 1 tablespoon of butter. After it melts, add the minced onion.
  7. Cook and stir until tender. Add the crushed garlic, season with salt, paprika, and pepper. Stir in and remove from heat.
  8. Fill a pot halfway with water and heat it over low heat. Add the potatoes and cook them.
  9. Strain the cooked potatoes and discard the liquid. Add them to the pot with the heavy cream and the egg. Mix.
  10. Add the remaining butter. Stir it in.
  11. Stir in the cooked minced onion, too.
  12. Serve the drumsticks over the apple and chopped onion mixture together with the mashed potatoes.
mashed-potato-quiz

QUIZ: Mashed Potato Knowledge

A mashed potato quiz for the real mashed potato fans. Those of you who, like Elvis Presley, David Beckham, or Jennifer Lawrence would never say no to a meal where this incredible mix of milk, butter, salt, and potatoes is involved. That’s what this is all about. Find plenty of mashed potato recipes in our

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Cheesy Mashed Potato and Eggplant Casserole

Cheesy Mashed Potato and Eggplant Casserole

Get ready for an extra-cheesy casserole with 3 types of cheese just waiting to do their stretchy thing. The gooey cheddar topping also hides mashed potato balls and eggplant cubes all laying together with the cheese on a bed of more mashed potatoes.

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Ingredients Needed for Cheesy Mashed Potato and Eggplant Casserole

4 tablespoons of vegetable oil
1 large eggplant, cubed
salt
pepper
4 medium potatoes, boiled
3 tablespoons of heavy cream
1 cup parmesan, grated
1 teaspoon active dry yeast
8 ounces of cheese, sliced (8 large slices)
½ cup cheddar, grated
1 spring onion, chopped

How to Make Cheesy Mashed Potato and Eggplant Casserole

  1. Heat 1 tablespoon of vegetable oil in a skillet over low heat and add the eggplant. Season with salt and pepper. Cook and stir until softened.
  2. Add the boiled potatoes and the remaining oil to a bowl. Season with salt and pepper. Add the heavy cream and mash them.
  3. Add the parmesan and active dry yeast. Mash more until even and smooth.
  4. Cover the bowl with plastic paper. Refrigerate for 15 minutes.
  5. Coat a 9-inch diameter baking dish with a very thin layer of oil using a cooking spray. Add a layer of mashed potatoes and spread it evenly using 1/2 of the whole quantity.
  6. Layer the cooked eggplant cubes on top. Cover with the cheese slices.
  7. Form the remaining mashed potatoes into balls. Place them on top of the cheese. Finally, top everything with grated cheddar.
  8. Bake for 45 minutes at 360⁰F/180⁰C. Serve garnished with spring onion.
Beef and Mashed Potato Pie

Beef and Mashed Potato Pie

Inspired by the classic shepherd’s pie, but with ground beef and double the mashed potatoes. So that should make things pretty interesting. Plus, we’ve also added Cheddar and parmesan, so you won’t miss any cheese in this recipe. It may take an hour and a half to make it, but you’ll enjoy it, no doubt about it.

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Ingredients Needed for Beef and Mashed Potato Pie

1 tablespoon vegetable oil
1 onion, chopped
1 pound ground beef
pepper
1 teaspoon dried oregano
¼ cup tomato sauce
8 medium-sized potatoes, cooked
¼ cup olive oil
¼ cup heavy cream
1 teaspoon breadcrumbs
1 cup cheddar, shredded
¼ cup parmesan, shredded

How to Make Beef and Mashed Potato Pie

  1. Heat the vegetable oil in a skillet over medium heat. Add the onion, ground beef and give it a good stir.
  2. Season with salt, pepper, oregano, and pour some tomato sauce. Cook the beef for 15 minutes.
  3. Next, add the cooked potatoes in a large bowl and mash them.
  4. Pour the olive oil, heavy cream, breadcrumbs, cheddar, pepper, and parmesan. Mix until smooth and refrigerate for 15 minutes.
  5. Add half of the mashed potato on the bottom of a baking dish, evenly spreading it.
  6. Next, add the ground beef mixture and the remaining mashed potato mixture shaped into 2 inches (5 cm) thick balls.
  7. Slide the tray into the oven for the next 45 minutes at 360 degrees F/180 degrees C.
Pangasius Fillet with Veggies and Mashed Potatoes

Pangasius Fillet With Veggies and Mashed Potatoes

How about some pangasius fillet expertly paired with veggies and mashed potatoes? Begin by frying the fish with some heavy cream. Then fry the leek and broccoli, separately from the fish. Bring them together into the oven and bake them with some mashed potatoes. You’re gonna see just how yummy it is.

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Ingredients Needed for Pangasius Fillet With Veggies and Mashed Potatoes


Preparing the fish:

1 tablespoon vegetable oil
7 ounces of pangasius fillet, cubed
¼ cup heavy cream
1 teaspoon fish sauce
turmeric
salt

For the veggies:

vegetable oil for frying
1 leek, white-part only, sliced
6 ounces of broccoli, small florets

For the mashed potatoes:

2 potatoes, peeled and cubed
2 tablespoons of milk

How to Make Pangasius Fillet With Veggies and Mashed Potatoes

Preparing the fish:
    For the veggies:
      For the mashed potatoes:
      1. Transfer the mashed potatoes to a piping cream bag and decorate a round baking dish with it. Transfer the cooked veggies and the pangasius-heavy cream mixture. Bake for 20 minutes at 360⁰F/180⁰C.
Wiener Mashed Potato Bombs

Wiener Mashed Potato Bombs

Mashed potato coated hot dogs? Sign me up right now! Mashed potatoes are flavored with parmesan and oregano, which give a nice flavor and make a perfect coating for the wiener sausages. Deep-frying them you will obtain a perfectly crunchy crust that will make you remember this dish!

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Ingredients Needed for Wiener Mashed Potato Bombs

4 medium-sized potatoes
½ cup flour
½ cup parmesan, shredded
1 teaspoon dried oregano
6 vienna sausages
vegetable oil for frying

How to Make Wiener Mashed Potato Bombs

  1. Add the diced potatoes in a saucepan and cover them with water.
  2. Bring the water to a boil and boil the potatoes for the next 15 minutes.
  3. Add the potatoes into a large bowl and mash them. Mix them with flour, parmesan, and oregano until you obtain a smooth mixture.
  4. Cut the vienna sausages into 3.
  5. Grab a pinch of potato mixture and add a small piece of sausage inside it. Use your hands to create a 2 inches (5 cm) diameter ball.
  6. Heat the vegetable oil over medium-high heat.
  7. Add the potato balls and cook them until golden and crispy.
  8. You can serve them topped with some shredded parmesan.
Beef Stew Topped with Cheesy Mashed Potato Balls

Beef Stew Topped With Cheesy Mashed Potato Balls

Just when you thought you’ve tried it all, we give you this! Cheesy meets meaty in this stew. The Cheddar-packed mashed potato balls, together with grated mozzarella, pair wonderfully with the tender beef. Feel satisfied with this warming and hearty meal.

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Ingredients Needed for Beef Stew Topped With Cheesy Mashed Potato Balls

2 tablespoons of vegetable oil
1 pound beef for stew, cubed
1 tablespoon butter
1 onion, diced
1 tablespoon garlic powder
salt
pepper
½ cup red wine
4 bay leaves
1 tablespoon cornstarch
2 tablespoons of water
2 tablespoons of tomato paste
3.5 ounces of cheddar, cubed (some 8 cubes)
1 cup low moisture mozzarella, grated
fresh parsley, chopped (optionally, for garnishing)

For the mashed potatoes:

2 medium potatoes
salt
1 tablespoon butter
2 tablespoons of hot milk

How to Make Beef Stew Topped With Cheesy Mashed Potato Balls

  1. Heat the vegetable oil in a skillet over medium heat and add the beef cubes. Cook and stir until it starts browning, or for 4-5 minutes.
  2. Add the butter and onion. Cook and stir for 1-2 minutes, then simmer for 5-6 minutes.
  3. Add the garlic powder and season with salt and pepper. Cook and stir for 1-2 minutes.
  4. Add the red wine and simmer for 4-5 minutes. Add the bay leaves and stir once.
  5. Add the cornstarch and water to a smaller bowl and mix using a teaspoon. Add this mixture to the skillet and stir once. Add the tomato paste and stir until even.
  6. Remove the skillet from heat. Transfer the beef mixture to a 10 x 2 inch (25 x 5 cm) round baking dish (or something equivalent) and evenly spread it.
  7. For the mashed potatoes:

    Peel and cube the potatoes, transfer them to a cooking pot, and cover them with salted water. Bring to a boil, then lower the heat, and gently boil the potatoes for 15-20 minutes. Drain them and return them to the pot. Cook them for 1-2 minutes over very low heat to let any moisture evaporate. Add the butter and milk and mash the potatoes until smooth and even.

  8. Wrap each Cheddar cube with some mashed potatoes and form them into balls. We’ve made 8 of them.
  9. Place the balls in the baking dish. Spread the grated mozzarella between them. Bake for 30 minutes at 400⁰F/200⁰C.
Filet Mignon

Filet Mignon and Mashed Potatoes

You don’t need to go to a restaurant to have an excellent filet mignon. You can make it by yourself. First, cook the sides, because filet mignon needs some to bring out the flavor in it. Mix together mashed potatoes, red and spring onion, milk, and butter. Then cover the beef with olive oil, onion flakes, and diced onion and grill it to perfection.

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Ingredients Needed for Filet Mignon and Mashed Potatoes

For the veggie mixture:

3 potatoes
1 teaspoon olive oil
pink himalayan salt
pepper
¼ cup milk
1 ounce butter
½ red onion, diced
1 spring onion, chopped

Preparing the beef:

1 pound beef tenderloin, sliced in two
1 tablespoon olive oil
1 teaspoon onion flakes
pepper
½ red onion, diced
5 ounces of bacon, sliced

For garnishing:

1 radish
lemon zest
5 ounces of lettuce

How to Make Filet Mignon and Mashed Potatoes

  1. For the veggie mixture:
    Poke the potatoes using a fork, put them into a baking dish, sprinkle some salt and pour the olive oil over them. Roast for 40 minutes at 425⁰F/220⁰C.
  2. Remove the skin from the potatoes and add the pulp to a bowl. Mash them using a hand blender. Add the milk, butter, some salt, and pepper and mix all. Continue by adding part of the diced red onion and spring onion and mix some more. Set aside.
  3. Preparing the beef:
    Place the beef tenderloin on the work surface, drizzle the olive oil, cover with onion flakes and season with pepper. Wrap the two slices of bacon around each tenderloin piece. Grill for 7 minutes.
  4. Turn on the other side, add the remaining diced onion and grill again for 7 minutes.
  5. Serve the grilled beef and the onion mashed potatoes, garnished with radish slices, lettuce and lemon zest.
Raspberry Sauce Beef with Mashed Potatoes

Raspberry Sauce Beef With Mashed Potatoes

Beef is always welcomed if you’re thinking to impress your partner with a special dish for Valentine’s Day! To make it special serve it with a sweet and sour raspberry sauce on top. For the side, prepare a simple, but delicious, potato and cauliflower mash. We guarantee this combo is a success!

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Ingredients Needed for Raspberry Sauce Beef With Mashed Potatoes

1 teaspoon pink himalayan salt
3 large potatoes, cubed
¼ cauliflower head
2 tablespoons of butter
¼ cup milk
1 teaspoon lime zest
pepper
14 ounces of beef tenderloin, cut into 3 pieces
2 tablespoons of olive oil
more pink himalayan salt
3 fresh thyme sprigs

For the raspberry sauce:

5 ounces of raspberries
2 star anise
2 tablespoons of beef stock
2 tablespoons of red wine
1 tablespoon honey
1 tablespoon butter

How to Make Raspberry Sauce Beef With Mashed Potatoes

  1. Fill a cooking pot halfway with water and bring it to a boil.
  2. Add the salt, potatoes, and cauliflower. Cook them until fork tender.
  3. Put the potatoes and cauliflower into a bowl and mash them. Add the butter, milk and lemon zest. Season with Himalayan salt and some pepper. Mix them. Set aside.
  4. Pour 1 tablespoon olive oil over the beef tenderloin chunks, salt and pepper them.
  5. Heat the other tablespoon olive oil in a skillet over medium-high heat. Add the beef tenderloin chunks and sear them on each side for 1 minute. Remove from heat.
  6. Add the fresh thyme sprigs and bake the beef tenderloin for 7 minutes at 380⁰F/190⁰C. Set aside.
  7. For the raspberry sauce:
    Strain the raspberries into a small cooking pot using a strainer and a spatula. Remove the pulp.
  8. Start cooking the raspberry sauce over low heat and, while stirring, add the star anises. Add the beef stock, red wine, honey, some Himalayan salt, and pepper.
  9. As the raspberry sauce starts to boil, add the butter. Cook and stir until it melts.
  10. Serve the beef tenderloin with raspberry sauce on top and alongside the potato-cauliflower mash.
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