Mashed Potato Easter Eggs Recipes

MASHED POTATO EASTER EGGS

Steps:

• In a large mixing bowl, mix potato, salt and vanilla.
• Gradually mix in sugar.
• Refrigerate mixture until cold.
• Shape 1/2 tablespoon of mixture into an egg shape with hands.
• Heat chocolate and oil over double boiler until chocolate melts.
• Dip eggs into chocolate.
• Set aside on wax paper in refrigerator to harden.

COUNTRY EGG, CITY EGG MASHED-POTATO BAKED EGGS

Steps:

• Preheat oven to 450 degrees F.
• Divide the mashed potatoes into four individual baking dishes. Make a deep well in the center of the mashed potatoes. Crack an egg directly into each well. Season with salt and pepper, to taste. Sprinkle 1/4 of the cheese over each egg. Bake for 12 to 15 minutes or until eggs are done to your likeness.
• Remove from oven, garnish with fresh herbs. Serve immediately.

CANDY EASTER EGGS

Steps:

• In a bowl, cream butter. Beat in mashed potatoes. Gradually add the confectioners' sugar, beating until smooth. Add coconut and vanilla; mix well. Shape into 1-in. ovals; place on baking sheets. Refrigerate for 4-6 hours., In a microwave, melt candy coating. Dip ovals in coating; allow excess to drip off. Decorate with sprinkles. Place on waxed paper; let stand until set. Store in an airtight container in the refrigerator.

INDIVIDUAL OVEN-CODDLED EGGS WITH MASHED POTATOES AND HERBS

Steps:

• Butter six 3/4-cup ramekins. Bring milk and bay leaf to simmer in small saucepan. Remove from heat. Cover; let steep 15 minutes. Discard bay leaf.
• Meanwhile, cook potatoes in medium saucepan of boiling salted water until very tender, about 15 minutes. Drain. Place potatoes in medium bowl. Add warm milk, shallots, butter, rosemary, and thyme; mash until smooth. Season to taste with salt and pepper. Divide potato mixture among ramekins. (Can be prepared 1 day ahead. Cover and chill. Bring to room temperature before continuing.)
• Preheat oven to 350°F. Carefully crack 1 egg over potatoes in each ramekin. Spoon 1 tablespoon cream over each egg. Sprinkle each with 1 tablespoon Parmesan. Place ramekins in 13x9x2-inch metal baking pan. Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake until egg whites are gently set but yolks are still soft, about 17 minutes. Remove ramekins from baking pan. Sprinkle chives over and serve.

TINA'S HOLIDAY MASHED POTATOES

Steps:

• Fill a large stockpot with water. Add potatoes, chicken bouillon, and rosemary. Bring to a boil. Cover and simmer until potatoes are tender, about 15 minutes.
• Drain potatoes and place in a large bowl. Add cheese, milk, sour cream, and butter; beat with an electric mixer until smooth. Mix in green onions, garlic, salt, and pepper. Transfer mashed potatoes to a serving dish.

EASTER EGG POTATOES

Steps:

• Preheat oven to 425 degrees F or 350 degrees F.
• Scrub potatoes with a brush; pat dry.
• Prick potatoes in 2 or 3 places with a fork. (If desired, for softer skins, rub potatoes with shortening or wrap each in foil.)
• Place potatoes in a shallow baking pan.
• Bake potatoes, uncovered, in a 425 degree F oven for 40 to 50 minutes for small potatoes or 60 to 70 minutes for large potatoes (or in a 350 degree F oven for 60 to 70 minutes for small potatoes or 80 to 90 minutes for large potatoes) or until tender.
• Remove from oven; cool slightly for easier handling.
• For small potatoes, cut a thin crosswise slice off both ends of each baked potato. (For large potatoes, cut potatoes in half crosswise. Cut a thin crosswise slice from the round ends of the potatoes.)
• Scoop pulp from slices; discard skin. Place pulp in a bowl.
• Carefully scoop pulp from each potato, leaving a 1/4-inch shell.
• Add pulp to bowl; set shells aside.
• Mash the potato pulp.
• Stir in sour cream or yogurt, cheese, chives, mustard, salt, and pepper.
• (If necessary, add 1 to 2 tablespoons milk to make of desired consistency.)
• Stir in hard-cooked eggs.
• Carefully spoon potato mixture into shells. Stand the potato "eggs" upright in a 2-quart rectangular or square baking dish.
• Bake large or small potatoes, uncovered, in a 425 degree F oven about 20 minutes (or in a 325 degree F oven for 35 to 40 minutes) or until heated through and tops are lightly browned.
• Top with additional whole fresh chives, if desired.
• Make-ahead tip: Prepare potatoes through step 4; chill. Reheat with ham at 325 degrees F for 45 to 50 minutes.