Mashed Potato Volcanoes With Hot Lava Recipes

MASHED POTATO VOLCANOES

Steps:

• Put the diced potatoes in a large saucepan and cover with water. Bring to a simmer, then cover and simmer over medium heat until tender, about 15 minutes.
• When the potatoes are done, drain them and transfer to a mixing bowl. Add the butter and milk and stir. Mash the potatoes well with a potato masher, then add a little salt if desired.
• In the meantime, make the "lava." Heat the milk in a small saucepan. Dissolve the flour in just enough water to make it smooth and flowing. When the milk is hot, stir the dissolved flour slowly into the saucepan. Sprinkle in the salt, then the optional cheese and stir until it is melted. Simmer the mixture gently until smooth and thick. Stir the ketchup into the sauce, but leave some red streaks showing, so that it looks "fiery."
• Divide the mashed potatoes among 4 serving plates. Have everyone shape them into mountains, then press the tops down lightly to flatten. Finally, have them make a small indentation at the very top with their thumb.
• Have the children arrange some of the peas or broccoli florets around the volcano. These are trees and bushes.
• Let each child pour some of the "lava" into the indentation at the top of each "volcano" with a small ladle. It should flow down the sides. It's fine if it drips over the "greenery" too. Eat at once, before the lava solidifies into magma!

POTATO VOLCANO

Steps:

• Place potatoes in a large saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well; mash with milk. Add butter and salt; beat until fluffy. Mound potato mixture about 4 in. high on a 9-in. broiler-proof pan; set aside. , In a saucepan, melt butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add cheese, salt and pepper; stir until the cheese is melted. , With a large spoon, form a well 3 to 3-1/2 in. deep and 2-in. wide in the potato mixture. Pour cheese sauce into the well and drizzle down the sides. Broil 4 to 6 in. from the heat for 10 minutes or until the cheese sauce is browned and bubbling.

GRILLED POTATO VOLCANOES RECIPE BY TASTY

Steps:

• Preheat the grill to 400˚F (200˚C).
• Thoroughly scrub the potatoes and poke a few holes in them to vent. Wrap in aluminum foil and place on the grill over direct heat to cook for 20 minutes.
• In the meantime, mix 1 ½ cups (150g) of cheddar cheese, the cream cheese, and green onions in a medium bowl until well-combined. Set aside.
• Remove the potatoes from the grill and let them rest until they are cool enough to handle. Unwrap each potato and cut off the ends so they can stand up. Using a melon baller or a spoon, carve out the center of each potato, being careful not to make the walls too thin, and to leave a bit of thickness at the bottom as well. Fill the potatoes with the cheese mixture and wrap 2 slices of bacon around each one. Secure the bacon with toothpicks, if necessary.
• Reduce the grill temperature to about 350˚F (175˚C) and place the potatoes on the grill over indirect heat for 30 minutes with the lid closed.
• After 30 minutes, top the potatoes with the remaining cheddar cheese and cook for another 15 minutes. Before serving, garnish with a dollop of sour cream and some green onions.
• Enjoy!