Dutch Oven Mashed Potatoes Recipe Recipe For Deviled

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DEVILED POTATOES



Deviled Potatoes image

Provided by Trisha Yearwood

Categories     appetizer

Time 40m

Yield 12 servings

Number Of Ingredients 9

8 red-skinned potatoes, about 2 inches in diameter
1 teaspoon olive oil
Kosher salt and freshly ground black pepper
5 tablespoons mayonnaise
1 tablespoon relish
1 teaspoon Dijon mustard
1 teaspoon chopped fresh dill, plus extra for garnish
1/4 teaspoon cayenne
Smoked paprika, for dusting

Steps:

  • Preheat the oven to 400 degrees F.
  • Add the potatoes and oil to a resealable bag and season with salt and pepper; shake the bag to thoroughly coat the potatoes. Transfer to a baking sheet and bake until easily pierced with a paring knife, 15 to 20 minutes; cool.
  • Cut the potatoes in half so the biggest surface area is exposed. Remove all of the flesh from 4 of the potato halves with a 1/4-teaspoon measuring spoon or melon baller. Put the potato flesh in a medium bowl and discard the skins. Use the spoon to scoop out most of the potato flesh from the remaining 12 potato halves, leaving about 1/4 inch of flesh on the skins so the "shells" firmly hold their shape. Transfer the potato flesh to the medium bowl.
  • Add the mayonnaise, relish, mustard, dill and cayenne to the bowl and mash with a potato masher until well mixed and fairly smooth. Season with salt and pepper.
  • Spoon the mixture back into the potato shells. Dust lightly with smoked paprika and garnish with dill. Serve at room temperature.

DIJON MASHED POTATOES



Dijon Mashed Potatoes image

Mashed potatoes with an extra kick from Dijon mustard!

Provided by ANASTASIABMOM

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 30m

Yield 4

Number Of Ingredients 6

3 large potatoes, peeled and cubed
¾ cup reduced fat sour cream
½ cup nonfat milk
2 tablespoons Dijon mustard
garlic salt to taste
ground black pepper to taste

Steps:

  • Place the cubed potatoes in a pot with enough water to cover. Bring to a boil, and cook 15 minutes, or until tender.
  • Drain potatoes and transfer to a bowl. Mash with a potato masher, and gradually mix in the sour cream, nonfat milk, and Dijon mustard. Season with garlic salt and pepper.

Nutrition Facts : Calories 294.4 calories, Carbohydrate 55 g, Cholesterol 18.3 mg, Fat 5.7 g, Fiber 4.5 g, Protein 6.7 g, SaturatedFat 3.5 g, Sodium 313.9 mg, Sugar 3.7 g

BAKED MASHED POTATOES



Baked Mashed Potatoes image

Mashed potatoes that are lighter and fluffier. Cream cheese gives them a richer flavor. Can be made ahead of time!

Provided by Nancy F.

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h35m

Yield 12

Number Of Ingredients 7

5 pounds Yukon Gold potatoes, peeled and cubed
½ cup butter
¼ cup milk
1 (8 ounce) package cream cheese, softened
1 onion, grated
1 egg
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but firm, about 15 minutes; drain.
  • In a large bowl, mash potatoes with the butter and milk. With a hand mixer, beat in cream cheese and onion. In a small bowl, beat the egg with a little bit of the mashed potatoes. Stir into potatoes, and season with salt and pepper. Transfer to a 2 quart casserole dish.
  • Bake 1 hour in the preheated oven, or until puffy and lightly browned.

Nutrition Facts : Calories 294.6 calories, Carbohydrate 35.6 g, Cholesterol 56.8 mg, Fat 14.9 g, Fiber 3.2 g, Protein 6.2 g, SaturatedFat 9.2 g, Sodium 142.3 mg, Sugar 0.7 g

BUTTERY MASHED POTATOES



Buttery Mashed Potatoes image

These creamy, buttery mashed potatoes use simple ingredients. The tricks are to use Yukon Gold potatoes and then to warm the cream and butter before adding them to the potatoes. -Rashanda Cobbins, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 5

3 pounds medium Yukon Gold potatoes, peeled
2/3 cup heavy whipping cream
1/2 cup butter, cubed
1 teaspoon salt
3/4 teaspoon white pepper

Steps:

  • Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Meanwhile, in a small saucepan, heat cream, butter, salt and pepper until butter is melted. , Drain potatoes; return to pan. Mash potatoes, gradually adding enough cream mixture to reach desired consistency.

Nutrition Facts : Calories 438 calories, Fat 25g fat (16g saturated fat), Cholesterol 71mg cholesterol, Sodium 534mg sodium, Carbohydrate 50g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.

DEVILED POTATOES



Deviled Potatoes image

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Yield 24 potatoes

Number Of Ingredients 0

Steps:

  • Try deviled eggs in a new way: Pipe the filling onto potatoes! Mash the yolks of 12 hard-boiled eggs with 1/2 cup mayonnaise and 2 teaspoons Dijon mustard; season with salt and pepper (save the egg whites for an egg salad). Boil 12 baby potatoes in salted water until tender; halve lengthwise. Pipe the yolk mixture on top of the potatoes and sprinkle with paprika and chives.

LOADED DEVILED BAKED POTATOES



Loaded Deviled Baked Potatoes image

The potatoes are baked, then the flesh is removed and turned into creamy, cheesy loaded mashed potatoes. The mashed potatoes are stuffed back into the jackets, and the potatoes are baked again to crisp the skin. These are to-die-for!

Provided by FutureVizions

Categories     Potato

Time 1h15m

Yield 5 potatoes, 5 serving(s)

Number Of Ingredients 16

5 large russet potatoes
1/4 cup olive oil
1/4 cup sea salt
1/4 cup sour cream
1/4 cup butter, melted
1/4 cup sharp cheddar cheese, finely shredded
1/4 cup bacon, crisped and crumbled
1 tablespoon parmesan cheese, coarsely grated
1 tablespoon romano cheese, coarsely grated
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon ketchup
1 teaspoon italian seasoning
1 teaspoon paprika
1 teaspoon pepper
1 teaspoon vinegar

Steps:

  • Preheat oven to 350°F, and line baking sheet with foil.
  • Brush the potatoes with olive oil, and sprinkle with a light covering of sea salt. Arrange the potatoes on the baking sheet; bake for one hour.
  • Carefully cut a "lid" in the top each potato (lengthwise) and scoop the flesh into a large mixing bowl. Set the jackets aside.
  • Add butter and sour cream to the mixing bowl and beat until smooth. Slowly beat in vinegar and ketchup, keeping a smooth consistency. Add remaining ingredients, and beat until well-blended.
  • Fill the jackets with the potato mixture, and close the lids.
  • Bake 15-20 minutes, until skin is crispy.

DUTCH MASHED POTATOES



Dutch Mashed Potatoes image

Make and share this Dutch Mashed Potatoes recipe from Food.com.

Provided by Myrna 2

Categories     Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 7

1 package instant mashed potatoes (amount for 8 servings)
2 stalks celery, chopped or 1 can cream of celery soup
2 medium onions, chopped
3 eggs
8 slices toast
1/2 cup butter
salt and pepper

Steps:

  • Preheat oven to 350.
  • Prepare potatoes according to directions.
  • Set aside.
  • Melt butter in skillet.
  • Add onion and celery, cook til tender.
  • Stir celery and onion into potatoes and add eggs.
  • Break toast into small pieces and add to potatoes.
  • Season with salt and pepper and put into 11x7 baking dish.
  • Bake for 45 minute.

Nutrition Facts : Calories 258.8, Fat 15.8, SaturatedFat 8.5, Cholesterol 130.5, Sodium 316.6, Carbohydrate 22.7, Fiber 1.5, Sugar 2.2, Protein 6.7

ONE-PAN CHICKEN, SAUSAGE, PEPPERS, AND POTATOES



One-Pan Chicken, Sausage, Peppers, and Potatoes image

I'm showing you how to make a quick and easy, one-pan, stovetop version of one of our most popular recipes of all time, Chicken, Sausage, Peppers, and Potatoes, which involved the same ingredients roasted in the oven. I like to serve mine over toast, but it would be incredible over rice, potatoes, or pasta as well.

Provided by Chef John

Categories     Chicken Main Dishes

Time 25m

Yield 2

Number Of Ingredients 14

2 tablespoons olive oil, or more as needed
1 sweet Italian sausage, casing removed
3 small Yukon Gold potatoes, cut in half
3 boneless, skinless chicken thighs, cut into 2-inch pieces
1 teaspoon kosher salt, or to taste
freshly ground black pepper to taste
1 pinch cayenne pepper
1 teaspoon dried Italian herb blend
1 small red onion, sliced
1 cup sliced red bell pepper
½ cup chicken broth
½ lemon, juiced
2 slices Italian bread, toasted
1 tablespoon chopped fresh Italian parsley

Steps:

  • Pour 2 tablespoons olive oil into a nonstick skillet. Break up sausage into small pieces and add to the pan; add potato pieces sporadically, flesh-side down. Place chicken pieces throughout the pan, smooth side down. Season with salt, black pepper, and cayenne. Sprinkle over Italian herbs. Scatter over sliced onion and bell peppers. Sear over high heat until sausage starts to brown, about 5 minutes.
  • Reduce heat to medium-high, cover, and cook until potatoes are just tender, about 5 minutes. Add broth and cook until reduced by at least half.
  • Stir and squeeze over lemon juice. Taste and adjust if needed. Serve over toasted bread and top with parsley.

Nutrition Facts : Calories 625.2 calories, Carbohydrate 44.1 g, Cholesterol 115.1 mg, Fat 35.9 g, Fiber 5.3 g, Protein 31 g, SaturatedFat 9.4 g, Sodium 1868.1 mg

DUTCH POTATOES



Dutch Potatoes image

In Lynden, Washington, Perlene Hoekema whips up mashed potatoes with carrots and sour cream for a pleasing side dish.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 7

2 cups cubed peeled potatoes
1 cup sliced fresh carrots
1/4 cup chopped onion
2 teaspoons butter
1/4 cup sour cream
1/4 teaspoon salt
Minced chives

Steps:

  • Place potatoes and carrots in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, saute onion in butter in a small skillet for 8-10 minutes or until golden brown. , Drain potatoes and carrots; mash. Beat in the onion, sour cream and salt. Sprinkle with chives.

Nutrition Facts : Calories 261 calories, Fat 10g fat (6g saturated fat), Cholesterol 17mg cholesterol, Sodium 386mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 5g fiber), Protein 5g protein.

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