MASHED POTATO FOR ONE
With two dance classes, bowling and crafting each week, this easy recipe is perfect when I need an out-of-the-ordinary side dish but have little time.-Winifred Chesborough, Truth or Consequences, New Mexico
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 1 serving.
Number Of Ingredients 7
Steps:
- In a small bowl, mash all ingredients until smooth. Spoon into a small microwave-safe dish. Cook on high for 30 seconds or until heated through.
Nutrition Facts : Calories 163 calories, Fat 6g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 134mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
MASHED POTATO BOWLS
These are so yummy, great served with stew on top, or just about anything that goes well with mashed potatoes. Note, plan ahead, these need to stay in the freezer until completely frozen, before baking. (preparation time includes boiling the potatoes, not freezing time).
Provided by Kittencalrecipezazz
Categories Potato
Time 50m
Yield 6 bowls
Number Of Ingredients 9
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.
1 BOWL 1 PERSON MASHED POTATOES
ever feel like having mashed potatoes but you worry it will be a big fuss? are you alone and just want to have one portion? well this is for you! I just love mashed potatoes, and decided to share my little secret on how to indulge whenever you want on them.
Provided by andream
Categories Potato
Time 25m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Place the potato on a pot and fill it (the pot not the potato) with water.
- Put it on the stove and wait for the potato to be tender (you can tell cause you can stick a fork in it without any trouble, it just slides).
- Drain the water and place the potato in the same pot.
- With a fork mash the potato, it will look dry don't you worry.
- Put salt and pepper (as much as you like), butter and milk, mix it all and watch the creaminess appear.
- You don't even have to serve it on a dish, you can pig out on it in the same pot!
- Enjoy.
Nutrition Facts : Calories 445.7, Fat 27.7, SaturatedFat 17.4, Cholesterol 78.1, Sodium 275.3, Carbohydrate 42.9, Fiber 4.7, Sugar 1.7, Protein 8.6
MASHED POTATOES
Make and share this Mashed Potatoes recipe from Food.com.
Provided by JacquelineS
Categories Potato
Time 35m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Boil potatoes in 3 c water in medium pan until soft, nearly mushy.
- Drain in colander.
- Put potatoes and remaining ingredients in a large bowl.
- Using electric mixer, beat on high until fluffy and smooth.
- Beat longer about 3 minutes after you stop seeing lumps to make them light and fluffy.
- Add more salt to taste.
Nutrition Facts : Calories 239.4, Fat 12.5, SaturatedFat 7.8, Cholesterol 33.7, Sodium 122.1, Carbohydrate 29, Fiber 3.5, Sugar 1.2, Protein 4.1
EASIEST EVER MASHED POTATO TORTA ( MASHED POTATOES WITH CHEESE)
Wanna make an amazing side dish for Thanksgiving without really having to work at it? Boy, do I have one for you! It's from the Betty Crocker website, and I have made it three Thanksgivings in a row now. It is a classic in our house--we can't have a Thanksgiving without it. May I suggest you double it? :)
Provided by CorriePDX
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F Grease bottom and side of 1-quart casserole with shortening. In 8-inch nonstick skillet, melt 2 teaspoons butter over medium-high heat. Cook onions and bell pepper in butter 1 minute, stirring occasionally. Remove from heat; set aside.
- In 2-quart saucepan, heat water, half-and-half and 1/4 cup butter to boiling; remove from heat. Stir in both packets of potatoes (and seasoning) just until moistened. Let stand about 1 minute or until liquid is absorbed. Beat with fork until smooth.
- Spoon 1 1/3 cups of the potatoes into casserole; top with half of the onion mixture and 3/4 cup of the cheese. Spoon another 1 1/3 cups potatoes over cheese; carefully spread to cover. Sprinkle evenly with remaining onion mixture. Top with remaining potatoes; carefully spread to cover. Sprinkle with remaining 3/4 cup cheese.
- Bake uncovered about 30 minutes or until hot.
Nutrition Facts : Calories 322.7, Fat 23.1, SaturatedFat 14.6, Cholesterol 68.3, Sodium 283.1, Carbohydrate 19.9, Fiber 2.6, Sugar 2.2, Protein 10.7
MAKE YOUR MASHED POTATO RECIPE AHEAD OF TIME!
Here is an easy fix to the hectic scramble to get your holiday meal on the table- One lady said she even freezes the potatoes in single serving baggies for med-week meals. BTW- I just invested in an OXO potato ricer after seeing Lydia cook Italian style potatoes- love it! (Riced potatoes & a little olive oil) It also wrings out cooked spinach!
Provided by That Napa Chicken R
Categories Potato
Time 45m
Yield 10 serving(s)
Number Of Ingredients 2
Steps:
- Boil water, add peeled potatoes cut into large chunks, cook and drain.
- Mash or use a ricer. Add a teaspoon of lemon juice or white vinegar to help keep the potatoes from oxidizing and let them cool then cover tightly and refrigerate.
- Reheat (microwave, crock pot, oven, stovetop) till slightly warm and then add in the liquids (milk, chicken broth, even a little water to rehydrate can work).
- Source: Idaho Potato Commission.
Nutrition Facts : Calories 175.1, Fat 0.2, SaturatedFat 0.1, Sodium 13.6, Carbohydrate 39.8, Fiber 5, Sugar 1.8, Protein 4.6
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