Buffalo Mashed Potatoes Recipes

BUFFALO MASHED POTATOES

Steps:

• Place the potatoes in a medium pot and cover with water. Bring to a boil, then cover the pot and cook for 15-20 minutes, or until the potatoes are soft. (Pierce a potato with a fork; it's ready if it slides off.) Drain the excess water. Keep pot covered. Immediately, heat the heavy cream and butter in a small saucepan until they're hot. Mash the potatoes in the pot with a hand masher. Slowly add the hot cream-butter mixture to the mash. With a rubber spatula, fold in the blue cheese, parsley, pepper, and hot sauce. Add salt as needed.

BUFFALO WING POTATOES

Steps:

• Place potatoes, yellow pepper and red onion in a 6-qt. slow cooker. Add Buffalo wing sauce; stir to coat. Cook, covered, on low 6 hours or until potatoes are tender, stirring halfway through. Stir potato mixture; sprinkle with cheese. Cover and cook until cheese is melted, about 15 minutes., Transfer to a serving bowl. If desired, top with bacon, green onions and sour cream.

BUFFALO POTATO BASKETBALLS

Steps:

• Place the diced potatoes into a saucepan filled with water. Bring to a boil and cook until the potatoes are fork tender, about 15 to 20 minutes. Drain and return to the pot. Add the butter, milk, salt, pepper, and garlic powder and mash until smooth. Set off to the side and let cool to room temperature.
• In a small bowl, combine the shredded chicken, buffalo sauce, scallions and cheese until evenly mixed through. Set aside.
• Using a ¼ cup measuring cup, scoop out the mashed potatoes onto the palm of your hand and flatten out slightly. Fill with about 2 teaspoons of the chicken mixture and then bring the mashed potatoes over the filling and shape into ball. Place on a baking sheet lined with parchment paper and continue filling the rest. Once all are shaped, place the pan in the freezer for about 20 minutes.
• Place the flour into a shallow dish. Whisk the egg in a separate shallow dish. Pour the crushed chips into a third shallow dish.
• Working with one potato ball at a time, dip each in flour, shaking off excess, and then into the egg and finally into the crushed chips. Return to the baking sheet and continue dredging the rest.
• Fill a large pot with the oil and heat to 360 degrees F. Carefully place a few of the potato balls at a time and fry until evenly browned, about 2 to 3 minutes. Using a slotted spoon, carefully transfer out of the oil and place on a plate lined with paper towels.
• Top with sriracha to make the lines of the basketballs. Serve with ranch.

BUFFALO-BLUE CHEESE POTATOES #5FIX

Steps:

• Follow heating instructions for 'Traditional Mashed Potatoes':.
• • Peel film at corner of Simply Potatoes package to vent and heat on high for 3 minutes in microwave.
• • Completely remove film and stir.
• • Microwave on high for 1 additional minute.
• Transfer heated mashed potatoes to large mixing bowl.
• Stir in sour cream and buffalo wing sauce (mix well).
• Fold in crumbled blue cheese and green onions (mix well).
• Serve and enjoy!

BUFFALO MASHED POTATOES RECIPE

Steps:

• 1.Place the potatoes in a medium pot and cover with water. Bring to a boil, then cover the pot and cook for 15-20 minutes, or until the potatoes are soft. (Pierce a potato with a fork; it's ready if it slides off.) 2.Drain the excess water. Keep pot covered. 3.Immediately, heat the heavy cream and butter in a small saucepan until they're hot. 4.Mash the potatoes in the pot with a hand masher. 5.Slowly add the hot cream-butter mixture to the mash. 6.With a rubber spatula, fold in the blue cheese, parsley, pepper, and hot sauce. Add salt as needed.

BUFFALO CHICKEN LAYERED MASHED

Steps:

• Prepare mashed potatoes following package directions. Stir in packet of dry Ranch dressing. Set aside.
• In a Dutch oven, heat oil over medium heat. Add the onion, celery and carrot; cook and stir until the vegetables are tender. Add the garlic and cook 2 minutes longer.
• Add the shredded chicken.
• Stir in the tomatoes, wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reheat; cover and simmer for 30 minutes.
• In a medium size bowl, mix the ricotta cheese, 3/4 cup bleu cheese, parsley and egg.
• Spread 1 1/2 cups sauce into a greased 13x9-inch baking dish. Layer with a third of the mashed potatoes, 1 1/2 cups sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 1/3 of the cheese slices and 1/3 cup bleu cheese. Repeat layers twice.
• Bake covered at 350 degrees F for 20 minutes. Uncover; bake 20 to 25 minutes longer or until bubbly and cheese is melted.
• Let stand 10 minutes before serving.