GERMAN-STYLE MASHED POTATOES
Comforting and filling, these tangy potatoes will warm up any meal, especially one with a German flair. They're a fitting accompaniment to sausages like bratwurst. -Alena Horn, Austin, Texas
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 7 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10 minutes. Add apples; cook 10 minutes longer or until potatoes and apples are tender. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onions until lightly browned. , Drain potatoes and apples. Add sugar, vinegar and salt; mash slightly. Transfer to a serving bowl. Top with onions and bacon.
Nutrition Facts : Calories 272 calories, Fat 8g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 361mg sodium, Carbohydrate 46g carbohydrate (14g sugars, Fiber 6g fiber), Protein 6g protein.
GROPHENS (GERMAN MASHED POTATO DOUGHNUTS)
Grophens are an old German "donut." This recipe has been handed down to me from my mom which was handed down to her from her mom. Grophens taste the best when eaten hot right out of the fryer sprinkled with sugar! Grophens can be sugared while hot.
Provided by RATCHMAN
Categories Bread Pastries Doughnuts
Time 2h
Yield 40
Number Of Ingredients 11
Steps:
- Dissolve yeast in lukewarm water.
- Mix scalded milk with mashed potatoes, shortening, sugar, and salt.
- Add eggs and yeast mixture to milk mixture. Gradually add flour, beating with a large fork to form a soft dough. Stir in raisins.
- Turn out onto a floured board. Knead lightly. Roll out dough to 1/2-inch thickness and cut with a biscuit cutter (without center hole). Be sure the whole cutter is filled with dough.
- Place grophens on parchment paper-lined pans and let rise 1 hour. Stretch the sides with your fingers to form a slight hollow in the center.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Fry grophens in the hot oil, working in batches, until golden, about 5 minutes. Drain on paper towels.
Nutrition Facts : Calories 100.7 calories, Carbohydrate 15 g, Cholesterol 9.9 mg, Fat 3.4 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 0.8 g, Sodium 81.2 mg, Sugar 2.7 g
PENNSYLVANIA DUTCH POTATO DOUGHNUTS
My relatives have been making these tasty doughnuts for years. The potatoes keep them moist, and the glaze provides just the right amount of sweetness. -Marlene Reichart, Leesport, Pennsylvania
Provided by Taste of Home
Time 1h10m
Yield about 4 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the potatoes, milk, eggs and butter. Combine the sugar, baking powder and 2 cups flour; stir into potato mixture. Add enough remaining flour to form a soft dough. Refrigerate, covered, 1 hour., Divide dough in half. Turn each half onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a 2-3/4-in. doughnut cutter. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. , In a small bowl, mix glaze ingredients until smooth. Color glaze if desired. Dip doughnuts in glaze and sprinkles as desired.
Nutrition Facts : Calories 163 calories, Fat 6g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 74mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
GERMAN FASTNACHTS WITH POTATO
The Lutherans call these Fastnachts and are supposed to eat them on Shrove Tuesday; the Mennonites call them Raised Doughnuts and will eat them any time. They're wonderful, warm or cold, with maple syrup, or sprinkled with sugar.
Provided by Olha7397
Categories Breads
Time 36m
Yield 20 donuts
Number Of Ingredients 13
Steps:
- Dissolve the yeast in the 1/2 cup warm water with 1 tsp of sugar.
- Mix potatoes, sugar, potato water and flour; add yeast dissolved in water.
- Let rise in a warm place for several hours.
- Then add 1 cup sugar, 1 cup lukewarm water or milk, 3/4 cup melted butter, 3 eggs, salt and about 5 cups flour for stiff dough.
- Turn onto a well floured board and knead for about 3 to 5 minutes.
- Add a small amount of extra flour if necessary so the dough can be handled without sticking to your fingers.
- Grease a large bowl.
- Place the dough in the greased bowl.
- Cover with a thin towel, and let rise in a warm, draft free place for about 2 hours or until it is at least double in size.
- Now, according to all my instruction, youre supposed to let the dough rise again for another hour or two, but that means youd be fussing with these things all day; figure it out; this would be its third rising, with another to come; I think at this point Id be reckless and divide the dough in thirds and start rolling it out.
- What matters if you do have a few large holes in your fastnachts?
- Take your choice, rise or roll.
- Id try rolling the dough to about 3/4 inch thickness.
- Fastnachts have a traditional diamond shape; cut them into diamonds with a knife.
- Another essential is to cut a slit across the top of each fastnacht with a sharp knife.
- Let the fastnachts rise, covered, in a warm place, till theyre springy to the touch; when theyre quite fat and puffy, drop them with the raised side down into fat that is hot enough to brown a bread cube375 degrees.
- Fry on both sides.
- If you dont want that many fried cakes you might try baking some in a hot oven as rolls.
- Food that Really Schmecks.
GERMAN STYLE MASHED POTATOES
Make and share this German Style Mashed Potatoes recipe from Food.com.
Provided by Suzie_Q
Categories Pork
Time 35m
Yield 7 serving(s)
Number Of Ingredients 7
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat; cover and cook for 10 minutes.
- Add apples; cook 10 minutes longer or until potatoes and apples are tender.
- Meanwhile, in a large skillet cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain reserving 1 tablespoon drippings.
- In drippings, saute onions until light brown.
- Drain potatoes and apples. Add sugar, vinegar and salt; mash slightly.
- Transfer to a serving bowl. Top with onions and bacon.
Nutrition Facts : Calories 251.5, Fat 6.2, SaturatedFat 2, Cholesterol 8.8, Sodium 370.4, Carbohydrate 44.4, Fiber 5.2, Sugar 11.4, Protein 5.6
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