Hungry Girls Mexican Mashed Potato Parfaits Recipes

BONUS MARKET-FIND RECIPE: CHEESEBURGER MASHED POTATO PARFAITS

Steps:

• In a large microwave-safe bowl, combine potato flakes, onion powder, salt, and 2 1/3 cups of water. Stir until completely moistened. Cover the bowl and microwave for 4 minutes, or until hot.
• Once cool enough to handle, add sour cream and stir until blended and smooth. Re-cover the bowl to keep it hot and set it aside.
• Prepare burger patties on the stove in a skillet sprayed with nonstick spray or on a microwave-safe plate in the microwave. (Refer to the package instructions for the exact temperature and cook time.) Once cool enough to handle, chop well. Set aside.
• Scoop about 1/3 cup of potatoes into each of 4 parfait glasses. Evenly distribute the chopped burger patties among the glasses, followed by the cheese pieces.
• Evenly distribute the remaining mashed potatoes among the glasses, followed by the tomatoes and onion. Top each with 1 teaspoon of ketchup and a pickle chip. Enjoy!

TEX-MEX MASHED POTATOES

Steps:

• Add potatoes to a large stockpot and cover with water. Heat over high heat until the water reaches a boil. Reduce heat to medium-high and continue boiling until the potatoes are fork-tender (can mash easily with a fork). Drain, and then return the potatoes to the stockpot.
• Meanwhile, while the potatoes are cooking, heat 1 tablespoon butter in a large saute pan over medium-high heat until melted. Add onion and saute for 5 minutes, or until soft and translucent, stirring occasionally. Stir in green bell pepper, red bell pepper, and jalapeno, and continue cooking for another 4-5 minutes or until the peppers are soft and cooked through, stirring occasionally. Stir in the green chiles. Remove pan from heat and set aside.
• When the potatoes are cooked and ready, add in the onion mixture, cheese, milk, salt, pepper, and the remaining 3 tablespoons of butter (cut into small pieces) to the stockpot. Then use a potato masher to mash the potatoes and stir the mixture together until combined. Taste, and season with additional salt and pepper if needed, and feel free to add in extra warmed milk if you would like creamier potatoes.
• Serve warm, garnished with chopped green onions and/or extra shredded cheese if desired.

HUNGRY GIRL'S MEXICAN MASHED POTATO PARFAITS

Steps:

• Prepare potatoes as directed on package, set aside.
• Place beans and corn in a microwave safe bowl. Microwave for 2 minutes until hot. Drain any liquid. Add chili powder and cumin. Mix and set aside.
• Scoop about 1/3 cup of potatoes into each of 4 microwave safe parfait glasses.
• Evenly distribute bean/corn mixture among glasses and then top with the remaining potatoes.
• Top each parfait with 2 tbsp cheese. Microwave until cheese is melted, about 30 seconds.
• Top with tomatoes and scallions.

HUNGRY GIRL MIRACLE MASHIES

Steps:

• Bring a large pot of water to a boil. While waiting for the water to boil, peel and cube the potato.
• Once water is boiling, add peeled potato cubes and cauliflower. Wait for the water to return to a boil, and then reduce heat to medium. Cook for 15 - 20 minutes (until potatoes and cauliflower are very tender).
• Remove the pot from heat and strain out all of the water. Transfer contents to a large bowl, and add half & half, butter/buttery spread, salt, and (if you like) crushed garlic. Mash it all together with a potato masher, until completely blended. Season to taste with pepper and additional salt. Enjoy!

MEXICAN MASHED POTATOES

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.
• Melt butter in a large skillet over medium-high heat. Saute tomatoes, onion, chile sauce, green onion, garlic powder, salt and pepper. Stir in potatoes and cook until heated through.
• Spoon potato mixture into a 2 quart casserole dish and sprinkle with cheese. Serve when the cheese has melted.