White Chocolate Whipped Potatoes Recipes

WHITE CHOCOLATE MASHED POTATOES

Steps:

• Place the potatoes in a large pot, cover with cool water to a depth of 2 inches, and bring to a simmer over high heat. Reduce the heat and simmer until tender when pierced with a fork, about 25 minutes. Drain in a colander set in the sink and return the potatoes to the pan. Add the white chocolate to the still-hot potatoes; stir until the white chocolate starts to melt. Stir in the salt and hot red pepper sauce. Use an electric mixer at medium-low speed to mash the potatoes slightly. Pour in the milk and continue mixing until creamy, about 1 minute. Serve at once. cook's notes melted white chocolate takes the place of butter for a decadent but healthy version of mashed potatoes. Look for pure white chocolate, made from cocoa butter, not one cut with hydrogenated shortening and other fillers.

WHIPPED POTATOES

Steps:

• Put the potatoes in a saucepan and add enough water to cover generously. Salt the water, bring to a slow simmer over medium heat, and cook until the potatoes are tender when poked with a fork, 15 to 20 minutes.
• Meanwhile, combine the cream and milk in a small saucepan and bring to a simmer. Keep warm until ready to mix with the potatoes.
• Drain the potatoes, and push them through a ricer into a mixing bowl. Begin whipping the potatoes ¿ either in a stand mixer fitted with the whisk attachment or with a handheld mixer ¿ adding the butter as you go. When the butter has melted, gradually add three-quarters of the hot cream mixture, whipping until the potatoes are soft and fluffy. Add 1/2 teaspoon salt and the pepper, and then any additional cream mixture as needed for the potatoes to achieve the texture of stiffly whipped cream. Serve immediately, or cover and set over a double boiler to keep warm.

WHITE CHOCOLATE SWEET POTATO CAKE

Steps:

• Heat oven to 400 degrees. Coat potatoes with 1/4 cup vegetable oil, and place on baking sheet. Bake until tender, 30 to 40 minutes. When cool enough to handle, remove skin, and mash flesh with a fork into coarse puree.
• Lower oven to 325 degrees. Butter two 8-by-1 1/2-inch round cake pans, dust with flour, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and sugar together on medium-high speed until light and fluffy, about 5 minutes. Add remaining 1 cup vegetable oil; beat on medium speed until well combined. Add the cooled sweet potatoes; mix until combined.
• Sift together cake flour, baking powder, salt, cinnamon, and nutmeg; mix into sweet potato mixture. Mix in vanilla and brandy until combined. Remove batter from mixer; fold in 1 cup macadamia nuts by hand.
• Evenly distribute cake batter into prepared pans, and transfer to the oven. Bake until a toothpick inserted into center comes out clean, 40 to 45 minutes. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely, about 1 1/4 hours.
• Meanwhile, chop white chocolate into small pieces; set aside. Bring 1 cup cream to a boil; pour over chocolate, whisking until chocolate is melted. Chill for 30 to 40 minutes.
• When chocolate mixture has cooled, pour remaining cup cream into an electric mixer; whip on medium until soft peaks form, about 3 minutes. Fold whipped cream into chocolate mixture until fully incorporated.
• Cut each cake layer in half horizontally, creating 4 layers. Spread 2/3 cup chocolate frosting on one layer, then stack next layer on top, and frost. Repeat frosting-and-stacking process until each layer is frosted. Spread remaining frosting on sides and top of cake. Arrange remaining 1/2 cup macadamia nuts on top of cake, and serve.

WHITE CHOCOLATE TEA CAKE

Steps:

• Pre-heat oven to 350 deg.
• F.
• Grease and flour a 9" round cake pan.
• In a large bowl, cream together the sugar, egg yolks and butter until smooth.
• Then add the grated chocolate, ground almonds, flour and milk, and blend well.
• Add the mashed potato (first softened with a fork) to the creamed mixture.
• Place egg whites in another bowl and whisk until stiff, then lightly fold into the cake mixture.
• Transfer mixture to prepared cake pan.
• Bake in pre-heated oven for 1 1/2 hours, or until an inserted cake skewer/toothpick comes out clean.
• Decorate with whipped cream and chocolate shavings.

WHITE CHOCOLATE MASHED POTATOES

Steps:

• Place the potatoes in a large pot and cover with cool water to a depth of 2 inches. Bring to a simmer over high heat. Reduce the heat and simmer until tender when pierced with a fork, about 25 minutes. Drain in a colander set in the sink and return the potatoes to the pan. Add the white chocolate to the still-hot potatoes, Stir until the white chocolate starts to melt. Add the salt and hot red pepper sauce and stir into the potato mixture. Use an electric mixer at medium-low speed or a hand masher to mash the potatoes slightly. Pour in the milk and continue mixing until creamy, about 1 minute. Serve at once. Per serving: 182 calories, 6 g protein, 36 g carbohydrate, 2 g total fat, 2 mg cholesterol, 262 mg sodium, 3 g fiber, 34 mg vitamin C, 1023 mg potassium.

AMAZING WHIPPED POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a large bowl.
• Beat butter and cream cheese into the potatoes with an electric mixer until butter is nearly melted. Add milk and sour cream; beat until smooth. Season with salt and black pepper.

WHITE AND SWEET WHIPPED POTATOES

Steps:

• Combine russet potatoes and sweet potatoes in a large pot. Pour enough water over the potatoes to cover; add chicken bouillon. Bring water to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes; drain.
• Dump drained potatoes in a large bowl; add milk, butter, brown sugar, salt, pepper, allspice, and nutmeg. Whip the potato mixture with a potato masher or immersion blender until a desired consistency is reached.

WHIPPED POTATOES

Steps:

• In a large bowl, mash the potatoes. Add the cream cheese, sour cream, butter, garlic salt, salt and pepper; mix until smooth. , Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with paprika if desired. Bake, uncovered, at 350° for 30 minutes or until heated through.