German Style Mashed Potatoes Recipes

GERMAN POTATOES

Steps:

• In a large pot of salted water, boil the potatoes until they are just about fork tender. Do not overcook. Drain the potatoes and cool. Slice the potatoes about 1/4-inch thick.
• In a large, heavy-sided cast iron skillet, add the shortening, onions, and potatoes and cook over medium heat until golden brown. Season with salt and pepper, to taste.

GERMAN-STYLE MASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10 minutes. Add apples; cook 10 minutes longer or until potatoes and apples are tender. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onions until lightly browned. , Drain potatoes and apples. Add sugar, vinegar and salt; mash slightly. Transfer to a serving bowl. Top with onions and bacon.

GERMAN-STYLE MASHED POTATOES

Steps:

• Cook potatoes in boiling water for 10 minutes; add apples and cook 10 minutes longer, or until both apples and potatoes are tender.
• Cook bacon over medium heat until crisp. Remove and drain bacon on paper towels. Reserve 1 tbsp drippings in pan.
• Saute onions in reserved drippings until lightly browned.
• Drain potatoes and apples. Add sugar, vinegar, and salt; mash lightly. (These will still be lumpy.) Transfer to a serving bowl.
• Top with onions and bacon.

GERMAN STYLE MASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat; cover and cook for 10 minutes.
• Add apples; cook 10 minutes longer or until potatoes and apples are tender.
• Meanwhile, in a large skillet cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain reserving 1 tablespoon drippings.
• In drippings, saute onions until light brown.
• Drain potatoes and apples. Add sugar, vinegar and salt; mash slightly.
• Transfer to a serving bowl. Top with onions and bacon.

RUSTIC GERMAN POTATO NOODLES RECIPE BY TASTY

Steps:

• Peel potatoes. Cut them into 1-inch (2 ½ cm) slices and boil them in salted water for 25 minutes or until they are tender.
• After boiling, take them out and let them cool for 10 minutes, allowing them to steam to remove excess moisture.
• Mash potatoes until no lumps remain.
• Add eggs, salt, nutmeg, and 2 cups (250 grams) flour, and knead into a dough. If dough is too sticky, add more flour until it holds its shape but is still smooth.
• Put a piece of dough on a floured surface and roll into a 1-inch (2.5 cm) thick log.
• Cut in 1-inch (2.5 cm) pieces and roll them carefully in your floured palm for a noodle shape. Repeat with the remainder of the dough.
• Boil noodles in a large pot with salted water. Stir carefully once or twice to make sure noodles don't stick to bottom of the pan. Once they float on the surface, they are cooked and ready to be taken out.
• In a medium-sized pan, melt the butter.
• Add noodles and bacon and fry until both are golden brown on all sides.
• Add chicken broth and white wine and let reduce for a few minutes until sauce becomes slightly creamy.
• Top with green onions before serving.
• Enjoy!

GROPHENS (GERMAN MASHED POTATO DOUGHNUTS)

Steps:

• Dissolve yeast in lukewarm water.
• Mix scalded milk with mashed potatoes, shortening, sugar, and salt.
• Add eggs and yeast mixture to milk mixture. Gradually add flour, beating with a large fork to form a soft dough. Stir in raisins.
• Turn out onto a floured board. Knead lightly. Roll out dough to 1/2-inch thickness and cut with a biscuit cutter (without center hole). Be sure the whole cutter is filled with dough.
• Place grophens on parchment paper-lined pans and let rise 1 hour. Stretch the sides with your fingers to form a slight hollow in the center.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Fry grophens in the hot oil, working in batches, until golden, about 5 minutes. Drain on paper towels.

GERMAN STYLE MASHED POTATOES RECIPE - (4/5)

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10 minutes. Add apples; cook 10 minutes longer or until potatoes and apples are tender. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onions until lightly browned. Drain potatoes and apples. Add sugar, vinegar and salt; mash slightly. Transfer to a serving bowl. Top with onions and bacon.