MASHED CANNED POTATOES WITH TOPPINGS/OVEN STYLE
This recipe was born because I didn't want to peel fresh potatoes or carry them in the trailer on our way to Alaska on the Alcan Highway.And you definitly want to carry food with you! Expensive to buy on the road.
Provided by Montana Heart Song
Categories Breakfast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cut the potatoes into slices, then mash with a fork or mixer. On the road I didn't have a mixer.
- Add all of the ingredients except the toppings. If you need a little more milk, add.
- Grease a 8 or 12 cup muffin pan or raised side square baking pan.
- Place mashed potatoes in the pan.
- Make dents with a spoon every four inches in the square pan.
- Make a dents in each muffin cup.
- Preheat oven to 375 degrees.
- Cover with foil. Bake 20 to 25 minutes.
- Gas ovens seem to be hotter than electric ovens.
- Add all toppings in the order given,except the sour cream.
- Cover with foil, bake about 5 to 7 minutes.
- Let set about 5 minutes covered.
- Use a heat resistant spatula to take out of muffin tin or cut into squares from pan.
- Add dollop of sour cream if desired. Serve.
- Note: If you have precooked hamburger or sausage you may add after the spagetti sauce but use less potato in each muffin cup.
Nutrition Facts : Calories 257.3, Fat 8.9, SaturatedFat 2.1, Cholesterol 6.2, Sodium 66.9, Carbohydrate 39.6, Fiber 4.9, Sugar 2, Protein 5.9
THE BEST MASHED POTATOES
This is our go-to recipe for classic mashed potatoes, made with plenty of butter and cream. To make them fluffy and flavorful, be sure to simmer them slowly and add plenty of salt to the cooking water. And don't skip the step of steaming the excess water off; leaving too much moisture in the potatoes causes them to be loose and gluey.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Put the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil over high heat. Then lower the heat to medium and gently simmer until the potatoes are completely tender when pierced with the tip of a knife, about 30 minutes.
- Drain the potatoes well and return them to the pot. Place the pot over low heat and let any residual water steam off, about 2 minutes. Mash the potatoes well with a potato masher. Fold in the butter with a spatula until melted, and then fold in the cream. Season with salt and pepper.
HOW TO MAKE MASHED POTATOES USING CANNED POTATOES
This recipe shows the reader how to make mashed potatoes from canned potatoes
Provided by Wendi Spraker
Categories Side
Time 15m
Number Of Ingredients 9
Steps:
- Drain the canned potatoes well.
- In a medium saucepan over medium heat add the water and the can of potatoes.
- Heat the potatoes until the water is bubbling and keep heating till the potatoes are heated through. Turn the heat off.
- Drain the potatoes again.
- Set the pot back on the hot stovetop and place the butter, garlic and onion powder, parmesan cheese and sour cream into the potatoes. Mash well with a potato masher OR whip with a kitchen mixer.
- Once mixed, if too thick, add the milk SLOWLY. Start with ¼ cup and then add by tablespoon fulls until desired consistency is reached.
- Taste and add salt and pepper.
Nutrition Facts : Calories 180 kcal, ServingSize 1 serving
CARAMELIZED CANNED POTATOES
This is a great fast shortcut and the potatoes are excellent. I do this recipe to serve with roast pork, goose or chicken.
Provided by Bergy
Categories Potato
Time 12m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Drain your potatoes well.
- Melt butter in a skillet.
- Stir in the brown sugar and heat, stirring until it bubbles. Wait until it turns brown and starts to caramelize.
- Add potatoes and cook 3-5 minutes (until heated through), stirring constantly.
- Serve.
Nutrition Facts : Calories 234, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 58.4, Carbohydrate 44.6, Fiber 2.7, Sugar 27.8, Protein 2
MASHED POTATOES USING CANNED POTATOES RECIPE - (4.5/5)
Provided by á-7198
Number Of Ingredients 4
Steps:
- Directions 1.Place potatoes and milk in a large saucepan; bring to a boil over medium-high heat and continue boiling 1 minute to heat through. Remove from heat. 2.Add butter. Using a potato masher; mash to desired consistency. Season to taste with salt and pepper, if desired. If too thick, add more milk.
REAL HOMEMADE MASHED POTATOES
This is the way our family likes our mashed potatoes. The evaporated milk makes this dish special. Simple, creamy and good!
Provided by BecR2400
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Peel potatoes and cut into quarters.
- Place potatoes into stockpot. Add enough salted water to cover the potatoes by about 1-inch.
- Cover pot and bring to a boil. Reduce heat and simmer until potatoes are fork tender but not mushy, about 20 to 25 minutes.
- Drain potatoes in colander. Place potatoes back into stockpot.
- Meanwhile, heat evaporated milk in microwave (use a pyrex measuring cup) until warm, about 45 seconds.
- Add butter to potatoes and mash with a potato masher. Add warmed milk to potatoes along with pepper to taste.
- Mix and mash well, but don't overdo it.
- ENJOY!
Nutrition Facts : Calories 693, Fat 27.1, SaturatedFat 16.9, Cholesterol 74.7, Sodium 285.9, Carbohydrate 101.5, Fiber 12.2, Sugar 4.3, Protein 14.6
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