Leahs Mashed Potato Bowl Recipes

LEEK MASHED POTATOES

Steps:

• Peel the potatoes and cut them into 1-inch pieces. Put them into a large pot of cold water. Add a big pinch of salt and put the pot over high heat. When it comes to a boil, cook until the potatoes are just cooked through, about 20 minutes.
• While the potatoes are cooking, slice the leeks into small pieces and thoroughly wash to remove any dirt. Put a medium skillet over medium-low heat and add 2 tablespoons butter. When the butter is melted, add the leeks and season with salt and pepper. Cook the leeks until they are very soft, being careful not to let them color or burn, about 20 minutes.
• Drain the potatoes in a colander. Then put the potatoes back into the pot and let the potatoes dry out a bit while you finish the leeks.
• In a small pot over low heat, add the milk, the remaining 4 tablespoons butter, garlic and thyme and warm it up. Strain the garlic and thyme from the warm milk and stir the milk into the potatoes using a wooden spoon. Mash with a potato masher, breaking up the big lumps. Stir in the melted leeks, taste and season with salt and pepper. Reserve 2 cups for another use if desired, such as the Round 2 Recipe Thanksgiving Pie. Cover the rest and keep warm until ready to serve.

LEAH'S MASHED POTATO BOWL

Steps:

• Make Mashed Potatoes according to box, or own recipe.
• While that is cooking heat corn over medium heat for about 10 minute. Add 1 tablespoon. butter, salt and pepper to taste.
• Meanwhile heat butter in skillet over medium heat. Add onions, mushrooms and garlic to skillet and sauté until vegetables are wilted and brown.
• Add desired amount of potatoes to bowl. Top with gravy, mushroom mixture, corn, cheese, sour cream and chives. Salt and pepper to taste and serve.

MASHED POTATO BOWLS

Steps:

• Cook potatoes with 1 tsp salt in boiling water just to cover (about 25 minutes), or until tender; drain, and cool just to touch.
• Mash the potatoes in a large bowl, using a potato masher.
• Stir in the remaining 1 tsp salt, cream cheese, egg, 2 Tbsp flour, pepper (if using) and the baking powder; mix well until thoroughly combined.
• Spoon the mixture into 6 large mounds on a baking sheet.
• Shape each mound into a 4-inch bowl-like shapes, using the back of a spoon; cover and freeze until firm and frozen (at this point you may keep them in the freezer up to one month until ready to use, just store them in a zip-lock freezer bag).
• When ready to use, remove them from the freezer, and place the potato bowls on a lightly-greased cookie sheet.
• Brush the potato bowls with melted butter (do not thaw), and sprinkle with paprika.
• Bake (frozen) bowls in a 450 degree oven, for 15 minutes, or until thoroughly heated, and lightly browned.