Buffalo Mashed Potatoes Food

BUFFALO WING POTATOES

Steps:

• Place potatoes, yellow pepper and red onion in a 6-qt. slow cooker. Add Buffalo wing sauce; stir to coat. Cook, covered, on low 6 hours or until potatoes are tender, stirring halfway through. Stir potato mixture; sprinkle with cheese. Cover and cook until cheese is melted, about 15 minutes., Transfer to a serving bowl. If desired, top with bacon, green onions and sour cream.

BLUE CHEESE-STUFFED POTATOES WITH BUFFALO CHICKEN TENDERS

Steps:

• Preheat oven 400°F.
• Place the potatoes on a baking sheet and drizzle with some EVOO.
• Poke them with a fork, sprinkle with some salt and then bake in the oven for 40 minutes or until the potatoes are tender.
• Remove the potatoes from oven, cut in half lengthwise then carefully scoop out the flesh from each half, preserving the integrity of the skin halves when cool enough to handle.
• Place the scooped out potato flesh in a bowl and mash with the milk, adding just a little at a time.
• Mix in the blue cheese and scallions and season with salt and pepper.
• Stir to combine everything but try to avoid mashing up the cheese too much.
• Divide the potato/cheese mixture evenly among the potato skins and return them to the oven to melt the cheese and crisp up the top, about 5 minutes.
• Once the potatoes are back in the oven, preheat a large nonstick skillet over medium-high heat with about 3 tablespoons of oil. Add the chicken, salt, pepper and garlic, and cook, stirring every now and then for 5-6 minutes or until cooked through.
• Remove from the heat and add the hot sauce and butter the skillet. Toss to coat the chicken and melt the butter.
• To serve, place 2 potatoes on each serving plate and top with some of the Buffalo chicken mixture.
• Serve a dollop of sour cream if desired, and carrots and celery alongside.
• Enjoy!

BOBBY'S FAVORITE MASHED POTATOES

Steps:

• Put the potatoes in a large saucepan and cover with water by 2 inches. Add 2 tablespoons of kosher salt, bring to a boil and cook until fork tender, about 25 minutes.
• While the potatoes are cooking, heat the milk in a small saucepan over high heat, bring to a boil, cover and remove from the heat. Keep warm until the potatoes finish cooking.
• Drain the potatoes in a colander and return them to the saucepan over low heat. Stir the potatoes for about a minute in the saucepan to evaporate any additional water.
• Put the potatoes into a ricer or food mill set over a large bowl. Stir in the butter then 1 1/2 cups to all of the warm milk until creamy. Stir in creme fraiche, mascarpone or pesto, if desired. Season with salt and pepper.

BUFFALO CHICKEN LAYERED MASHED

Steps:

• Prepare mashed potatoes following package directions. Stir in packet of dry Ranch dressing. Set aside.
• In a Dutch oven, heat oil over medium heat. Add the onion, celery and carrot; cook and stir until the vegetables are tender. Add the garlic and cook 2 minutes longer.
• Add the shredded chicken.
• Stir in the tomatoes, wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reheat; cover and simmer for 30 minutes.
• In a medium size bowl, mix the ricotta cheese, 3/4 cup bleu cheese, parsley and egg.
• Spread 1 1/2 cups sauce into a greased 13x9-inch baking dish. Layer with a third of the mashed potatoes, 1 1/2 cups sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 1/3 of the cheese slices and 1/3 cup bleu cheese. Repeat layers twice.
• Bake covered at 350 degrees F for 20 minutes. Uncover; bake 20 to 25 minutes longer or until bubbly and cheese is melted.
• Let stand 10 minutes before serving.

BUFFALO-BLUE CHEESE POTATOES #5FIX

Steps:

• Follow heating instructions for 'Traditional Mashed Potatoes':.
• • Peel film at corner of Simply Potatoes package to vent and heat on high for 3 minutes in microwave.
• • Completely remove film and stir.
• • Microwave on high for 1 additional minute.
• Transfer heated mashed potatoes to large mixing bowl.
• Stir in sour cream and buffalo wing sauce (mix well).
• Fold in crumbled blue cheese and green onions (mix well).
• Serve and enjoy!