DAY BEFORE MASHED POTATOES
This recipe helps you plan ahead by allowing you to make your mashed potatoes in advance!
Provided by ERIN DAUGHENBAUGH
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 8h50m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Drop in potatoes, and cook until tender but still firm, about 15 minutes.
- Transfer potatoes to a large bowl, and mash until smooth. Mix in the cream cheese, sour cream, onion powder, salt, pepper and butter. Cover, and refrigerate 8 hours, or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Spread potato mixture into the prepared baking dish, and bake in the preheated oven about 30 minutes.
Nutrition Facts : Calories 347.7 calories, Carbohydrate 44.1 g, Cholesterol 43.7 mg, Fat 16.5 g, Fiber 5.3 g, Protein 7.4 g, SaturatedFat 10.3 g, Sodium 404 mg, Sugar 2.1 g
DAY-BEFORE MASHED POTATOES
Make and share this Day-Before Mashed Potatoes recipe from Food.com.
Provided by daggle
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Bring a pot of salted water to a boil. Drop in potatoes. Cook until tender but firm, about 15 minutes.
- Transfer potatoes to a large bowl and mash unil smooth. Mix in remaining ingredients. Cover and refrigerate 8 hours or overnight.
- To warm, preheat oven to 350f. Lightly grease a medium baking dish. Spread mixture into dish; bake about 30 minutes.
- Garnish with chives if you like.
Nutrition Facts : Calories 340.5, Fat 16.1, SaturatedFat 9.3, Cholesterol 46, Sodium 422.2, Carbohydrate 44.1, Fiber 5.4, Sugar 3.6, Protein 6.8
FETA AND BACON STUFFED CHICKEN WITH ONION MASHED POTATOES
Not for anyone watching their diet. A wonderful flavor filled meal that really fills you up. I took ideas from a few other recipes on here and I made it my own. Simply delicious!
Provided by danielle
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Yield 3
Number Of Ingredients 13
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned but still soft. Reserve the bacon grease in the skillet, and cool the bacon slices on a paper towel-lined plate. Once cool, mix the bacon together with the feta cheese, 3 tablespoons of sour cream, oregano, and black pepper in a small bowl; set aside.
- Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a 2-inch pocket in the chicken breast. Repeat with the remaining chicken breasts. Spoon the bacon mixture into the pockets. Pour the flour, egg, and bread crumbs into separate, shallow dishes. Gently press the chicken breasts into the flour to coat. Dip each into the beaten egg, then press into bread crumbs.
- Reheat the bacon grease over medium heat. Brown the chicken breasts on both sides in the hot fat, about 2 minutes per side. Reserve the bacon grease in the pan. Place the breasts on a baking dish, and bake in the preheated oven until the chicken is no longer pink and the filling is hot, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Meanwhile, place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain.
- While the potatoes are boiling, cook the onion in the remaining bacon grease over medium heat until very tender and golden brown, about 10 minutes. Once the potatoes are done, mash together with the onion, butter, and remaining 3 tablespoons of sour cream. Serve the chicken breasts accompanied by the mashed potatoes.
Nutrition Facts : Calories 1497.9 calories, Carbohydrate 118.9 g, Cholesterol 343.3 mg, Fat 84.2 g, Fiber 10.4 g, Protein 64.7 g, SaturatedFat 35.5 g, Sodium 1960.6 mg, Sugar 10.1 g
POTATO STUFFED BAKED ONIONS
A great side to roasts and BBQ's, especially in a buffet line or at a dinner party. They can be made a day ahead and heated in the oven before serving. Any unused mashed potatoes can be put in a casserole and refrigerated up to 10 days. Simply reheat in the oven when needed. The recipe is intentionally vague about ingredient quantities other than the mashed potato stuffing. Make as many or as few onions as you need. You can make large, dinner-sized onions or tiny appetizer onions. Prep time and yield will vary accordingly.
Provided by sugarpea
Categories Potato
Time 1h20m
Yield 5 pounds mashed potatoes
Number Of Ingredients 10
Steps:
- Clean onions; with knife, cut a 1/16th" deep X in the bottom of the onions; parboil onions 10 minutes in salted water.
- Cool and cut off bottoms of onions; punch center of onion thru bottom, leaving 2 or 3 outer layers intact; set aside.
- Boil potatoes until cooked through; mash; add sour cream and cream cheese and mash;add butter and milk and mash; add salt and white pepper to taste; cool until just warm.
- Stuff onions with a pastry bag and place in 2" deep baking pan; brush onions and potatoes with melted butter and sprinkle with grated parmesan; bake at 375° for 20 minutes until cheese is lightly browned and potatoes are heated through.
Nutrition Facts : Calories 607.5, Fat 26.5, SaturatedFat 16.5, Cholesterol 69.9, Sodium 185, Carbohydrate 82.2, Fiber 10, Sugar 3.7, Protein 13.2
MORELS STUFFED WITH CREAMY MASHED POTATOES
Morels vary in size; look for larger ones for stuffing.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 10
Steps:
- Fill a medium stockpot with water; add potatoes and 1 tablespoon salt. Cover, and bring to a boil. Reduce heat to medium high; boil gently, uncovered, until tender, about 45 minutes. Drain. Hold potatoes in a clean kitchen towel, and peel. Pass potatoes through a ricer into a medium bowl. Cover with foil, and set aside.
- Meanwhile, fill a large bowl with cool water. Add 1 teaspoon salt and lemon juice. Place morels in the bowl for about 3 to 4 minutes, pushing them down into the water several times to clean them. Drain on paper towels. Gently pat dry; let stand to dry while continuing recipe.
- Place ramps in cold water; let stand for 5 minutes to rid them of dirt and sand. Lift out of the water, drain in a colander, and pat dry. Melt 1 tablespoon butter in a small skillet over low heat. Add ramps, 1/4 teaspoon salt, and 1/8 teaspoon pepper; saute until soft and translucent, about 10 minutes.
- In a small saucepan (or in the microwave), combine 2 tablespoons butter, cream, and milk; bring to a boil. To the riced potatoes, add ramps, butter-cream mixture, Parmesan, remaining 3/4 teaspoon salt, and remaining 1/8 teaspoon pepper; mix to combine well.
- Preheat oven to 350 degrees. Fill a pastry bag with 1/4-inch round tip with mashed potatoes. Insert the tip into the opening at the top of a morel, and pipe potato mixture in until morel is full. Transfer to a baking sheet. Repeat process with remaining potatoes and morels. (Stuffed morels can be prepared up to this point 1 day in advance and stored, covered, in the refrigerator.)
- In a small saucepan (or in the microwave), melt remaining 2 tablespoons butter over medium-low heat. Brush tops of morels with butter, and transfer to the oven. Bake until morels are tender and potatoes are hot and slightly golden, about 20 minutes if morels are baked right away and 30 minutes if prepared the day before. Serve immediately on a bed of reserved ramp greens.
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