Idaho Potato Pillows Recipes

POTATO PILLOWS (TIKTOK VERSION)

Steps:

• Wash Russet potatoes and make a shallow cut all the way around the center of the potato.
• Place potatoes into a saucepan filled with water, making sure the water covers the potatoes about 1".
• Heat sauce pan on medium high heat until potato is fork tender, about 40 minutes.
• When cooking is complete, drain hot water and place ice water into the saucepan. Let stand for five minutes. If the ice melts completely, add more ice.
• Drain cold water and gently peel off the potato skin and discard.
• Place potatoes into a mixing bowl and mash with a potato masher.
• Add flour and cornstarch and season with salt and pepper.
• Mix well and use your fingers to mix the dough and knead it
• Divide the dough into smaller pieces and roll out a large hot dog shape. Slice the hot dog shape into 1" rounds and then shape the rounds before frying. Repeat until all dough is cut and prepared.
• In a saucepan, heat vegetable oil over medium heat for five minutes.
• Working in batches, add potato pillows and heat for 3-4 minutes until golden brown. Drain excess grease on paper towels.
• Heat the same oil on high for 3 minutes and place the potatoes back in the oil for 1-2 minutes or until a deeper brown. Drain again on paper towels.
• Serve potatoes with dipping sauce.

CREAMY BUTTERMILK AND PARSLEY MASHED IDAHO® POTATOES

Steps:

• Slice all potatoes in half, place in a large pan, and cover with cool water.
• Bring to a boil for 25 to 35 minutes or until potatoes are tender enough to mash.
• Drain water and add remaining ingredients. The parsley cooks slightly with the heat of the potatoes.
• Mash by hand or with a hand mixer.
• Add salt to taste and enjoy!

BASIC HASSELBACK IDAHO® POTATOES

Steps:

• Preheat oven to 400 degrees F.
• Prepare a bowl of cold water with a squeeze of lemon juice in it. Slice off the bottom of each Idaho® Russet Potato lengthwise to make them steadier for cutting. Place potato between two chopsticks. Cut slits 1/4 apart using the chopsticks as a guide to keep from cutting all the way through. The slices should stay connected at the bottom. Carefully fan out the sliced pieces without breaking them apart. Place the cut potato in the prepared bowl of water while you cut the remaining potatoes.
• Melt butter in a saucepan over medium heat. Add a couple of sprigs of rosemary, the sliced garlic, and a sprinkle of salt and pepper. Let sit a few minutes to season the butter.
• Remove potatoes from water and dry thoroughly. Place on a baking sheet. Brush potatoes with some of the melted butter and bake for 1 hour. Halfway through cooking, the potatoes will start to fan out. When this happens, brush with some more of the melted butter.
• Remove from the oven. Brush with remaining butter, sprinkle with salt, and garnish with chopped parsley. Serve right away.