POTATO FLAKE COOKIES
Easy, moist cookies.
Provided by Suzanne Stull
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 6
Steps:
- Cream together butter or margarine, sugar, egg, and coconut flavoring. Add baking mix to mixture. Fold in potato flakes.
- Drop by teaspoon on lightly greased cookie sheet and bake at 350 degrees F (175 degrees C) for 12 minutes or until lightly browned.
Nutrition Facts : Calories 140.1 calories, Carbohydrate 21.1 g, Cholesterol 23.9 mg, Fat 5.5 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 3.3 g, Sodium 236.1 mg, Sugar 11.6 g
CHOCOLATE-COCONUT MASHED POTATO CANDIES
Another favorite from my grandma's recipe box. I love these little candies. I make several batches at Christmas to give as gifts and no one ever figured out that they had mashed potatoes in them. Well my secret is out now.
Provided by Marsha Gardner
Categories Chocolate
Number Of Ingredients 9
Steps:
- 1. Combine all ingredients except coating; drop by teaspoonfuls on waxed paper.
- 2. Roll into balls; refrigerate 1/2-1 hour. If mixture is too soft to form balls, refrigerate first then roll into balls.
- 3. CHOCOLATE COATING: Combine all coating ingredients in the top of a double boiler. Melt over hot water, stirring occasionally, until ingredients are blended
- 4. While still in the double boiler dip rolled balls using tongs, candy dipper or 2 forks into chocolate, coating all sides. Place on waxed paper. Place in refrigerator to firm up. Store in tightly sealed container.
MAKE AHEAD MASHED POTATOES (RESTAURANT TRICK)
Make-ahead mashed potatoes are super handy for busy holiday festivities! The trick with creamy mashed potatoes is simple - more cream, more butter!
Provided by Nagi | RecipeTin Eats
Categories Side
Time 25m
Number Of Ingredients 7
Steps:
- Peel and cut the potatoes into large chunks.
- Bring a pot of water to the boil, then add the potatoes. Cook for 20 minutes until soft and starting to fall apart.
- Drain then tip back into the pot placed over the stove (turned off). Allow to steam dry for a few minutes.
- Mash to your taste. Do NOT use a hand held mixer, blender or food processor - it will activate the starches in the potatoes and make it gluey.
- To make ahead, transfer to a bowl and cover with cling wrap, pressing onto the potato to remove as much air as possible. Refrigerate up to 2 days until required.
- On the day of, place the cream and butter in a pot and bring to a boil. Turn the stove off but leave the pot on the stove. Add the potatoes and stir into the cream.
- If you want to make your potatoes creamier, push them to the side, add more cream/milk, turn the stove on, bring to a simmer then stir.
- Season with salt and pepper.
- Serve warm, garnished with chopped chives, a drizzle of olive oil and pepper.
SWEET POTATO, COCONUT & CHILLI MASH
Roast sweet potatoes whole then mash the smooth flesh with creamy coconut and tangy lime, coriander and spicy chilli
Provided by Good Food team
Categories Side dish
Time 52m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Prick the potatoes in several places, pop on a tray and bake for 45-50 mins until soft.
- Cut the potatoes in half lengthways and scoop out the flesh. Tip into a bowl and mash well. Stir through the coconut milk, chilli, lime zest and juice, coriander and some seasoning.
Nutrition Facts : Calories 225 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
VEGAN SWEET POTATO COOKIES
This vegan sweet potato cookie recipe works for breakfast, snacking or dessert! Flourless, easy to make and studded with chocolate chips, these delicious sweet and spiced cookies are sure to become a new family favourite.
Provided by Deryn Macey
Categories Dessert
Time 26m
Yield 14
Number Of Ingredients 13
Steps:
- Pre-heat oven to 350 degrees and line a baking tray with parchment paper. You can use a light coating of non-stick cooking spray if you don't have parchment on hand.
- Add the sweet potato, maple syrup, nut butter and vanilla to a large mixing bowl and stir well until completely smooth and combined.
- Add the rest of the ingredients and stir into a thick, sticky dough.
- Use a spoon or cookie scoop to scoop 14 evenly-sized clumps of dough onto the the tray (you can do 12 slightly larger cookies if you prefer). Press each cookie down a little as they will not spread or change shape during baking.
- Bake the cookies for 16 minutes then let cool on the pan for at least 20 minutes. The cookies will be quite fragile when they come out of the oven so it's important to let them cool and firm up.
Nutrition Facts : ServingSize 1, Calories 162 calories, Sugar 8.6 g, Fat 7 g, Carbohydrate 21 g, Fiber 3 g, Protein 5 g
COCONUT MASHED POTATO CANDY #SP5
Official Contest Entry: Simply Potatoes 5Fix. An easy, delicious candy for any holiday. My mom started making this candy in the 1960's and so far these have been enjoyed by four generations of our family.
Provided by Laurie V.
Categories Potato
Time 20m
Yield 24-36 candies, 12-24 serving(s)
Number Of Ingredients 5
Steps:
- Combine cold mashed potatoes and confectioner's sugar in a large bowl. Thoroughly combine. Mixture will begin as a stiff dough and loosen up as the sugar mixes with the potatoes. Add the coconut and vanilla and mix thoroughly.
- Form into triangular peaks, using about 1 rounded teaspoon of mixture for each. Put on waxed paper lined cookie sheet. Let dry for 20 minutes.
- Melt chocolate in bowl over simmering water (or in microwave in one minute intervals until melted).
- Dip base of each candy in chocolate. Let stand on waxed paper to set.
- Store in covered tin in the refrigerator.
Nutrition Facts : Calories 359.8, Fat 16.1, SaturatedFat 12.9, Sodium 84.4, Carbohydrate 57.6, Fiber 3, Sugar 52.6, Protein 2.1
PANNELET COOKIES WITH SWEET POTATO AND COCONUT
Alice Medrich's version of these golden orange yam and coconut cookies from Spain is delicate and flavorful.
Provided by Alice Medrich
Categories Cookies Almond Coconut Sweet Potato/Yam Bake Dessert Wheat/Gluten-Free
Yield Makes 36-40 cookies
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk the yam, toasted coconut, sugar, egg whites, salt, and lemon zest together.
- In a food processor, pulse the almonds to an uneven meal ranging in texture from very fine (mostly) to finely chopped. Stir the almonds into the batter. The dough will be very soft and sticky. Chill for at least 1 hour and up to 2 days to allow the coconut to absorb moisture from the yams.
- Preheat the oven to 325°F. Position racks in the upper and lower thirds of the oven. Scoop level tablespoons of the soft dough and roll into balls about 1 1/4 inches. Roll the balls in sugar (or, if using turbinado sugar roll only the top half of each ball in sugar to avoid oversweetening). Place 1 1/2 inches apart on the lined or greased cookie sheets.
- Bake for 18 to 24 minutes, until the cookies are slightly crusty on the surface (though still very tender and moist inside) and deep golden brown on the bottom. Rotate the pans from top to bottom and from front to back halfway through the baking time to ensure even baking. For lined pans, set the pans or just the liners on racks to cool; for unlined pans, use a metal spatula to transfer the cookies to racks. Cool the cookies completely before storing. May be kept in an airtight container for up to 4 or 5 days.
- Variations
- Cardamom Pannelets: Omit the lemon zest. Add 1 1/2 teaspoons ground cardamom, 2 teaspoons grated orange zest, and 2 teaspoons orange flower water to the yam mixture.
- Masala Pannelets: A little Spanish/Asian fusion cookie and very good. Omit the lemon zest. Add 2 teaspoons garam masala to the yam mixture. Roll in plain sugar or cinnamon sugar.
MASH POTATO COOKIES
choc chips, coconut and mash potatoes make a great cookie. i made these and delivered to mothers in the complex for mothers day. i received good reviews, hope you will like them
Provided by c g
Categories Cookies
Time 1h25m
Number Of Ingredients 12
Steps:
- 1. while the butter is melting in the microwave, whip the eggs to combine. add the sugar, cream of tartar, soda, salt, flavorings. add the butter, mashed potato flakes, flour. fold in the coconut, chips. ref 1 hr and bake on greased cookie sheet at 350 for 10 min. let set on cookie sheet a minute before removing.
MASHED POTATO COCONUT COOKIES
This is a special treat for my family. I got this recipe from a very good friend way back in 1969 and have made it every year for Christmas
Provided by sheilabob
Categories Dessert
Time 45m
Yield 100 pieces
Number Of Ingredients 8
Steps:
- Cook potatoes until tender, drain and mash.
- Mix together with coconut,walnuts sugar and vanilla.
- Chill.
- Roll into small balls and dip in chocolate mixture.
- Chill and store in airtight container.
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- Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 10 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.)
- When cool enough to handle, peel off and discard skin. Transfer the sweet potatoes to a medium microwaveable bowl and mash thoroughly with a potato masher. Add coconut milk, ginger and salt; stir well. Reheat in the microwave for 1 to 2 minutes, or in the oven for 8 to 10 minutes. Serve warm.
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15 HOMEMADE MASHED POTATOES - HOMEMADE RECIPES
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Estimated Reading Time 6 minsPublished 2016-01-08
- Butternut Squash Mashed Potatoes. Add a twist to a classic holiday side dish with this easy butternut squash mashed potato recipe. Mix butternut squash with your favorite mashed potato recipe to give it a nice, sweet taste and a bright color that will pop on your table.
- Boston Market Copycat Loaded Mashed Potatoes. You can’t go wrong with the cheesiness and creaminess of this copycat loaded mashed potato recipe which you can prepare easily in just a few minutes.
- Loaded Mashed Potato Cakes. This is actually an ideal way to use up leftover mashed potatoes, but after trying this recipe, you won’t be waiting for leftovers before making these flavorful loaded mashed potato cakes for the entire family.
- Tex-Mex Mashed Potatoes. Give your mashed potatoes some Tex-Mex flavor and make them more fun to eat. This Tex-Mex mashed potatoes recipe is completely gluten-free, yet chock-full of amazing flavors you’re sure to enjoy!
- Garlic Ranch Mashed Potatoes. This is a simple mashed potato recipe with fresh garlic, ranch seasoning, and salad dressing, a little bit of pepper and butter, plus chopped fresh chives on top.
- Fried Mashed Potatoes. Fried mashed potato balls for the win! You don’t need a spoon for these tasty fried mashed potatoes. These are perfect for everyone, especially for your kid’s little hands.
- Black Pepper and Herb Mashed Potatoes. All you need are a few minutes for this delicious mashed potato recipe! By adding some freshly-cracked black pepper and a mixture of fresh herbs to your mashed potato dish, you’re bringing mashed potatoes to a whole new level of deliciousness!
- Thai Red Coconut Curry Mashed Potatoes | Give your family a unique mashed potato experience with this Thai red coconut curry mashed potatoes recipe. It’s a pure Thai cuisine experience and an extraordinarily flavorful version of your favorite holiday side dish.
- Spinach Mashed Potatoes. This is a delicious and nutritious mashed potato recipe, thanks to spinach. If you find it hard to let the kids eat greens, these spinach mashed potatoes are the best way to sneak some into their plates without them noticing.
- Loaded Mashed Potato Bake. Loaded mashed potatoes are everything you could want from mashed potatoes and more! With added ingredients like bacon, green onion, fresh parsley, and crumbled cheese, you’ll enjoy the most flavorful mashed potato you could ever taste!
CRISPY POTATO FLAKE COOKIES - COOKIE MADNESS
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Estimated Reading Time 2 mins
- In a bowl, stir together flour, cream of tartar, baking soda and salt. Make sure they are well mixed, then stir in the potato flakes and set aside.
- In a mixing bowl, using an electric mixer, beat the butter and sugar on medium-high speed until light and creamy. Gradually beat in the eggs. Beat in both extracts.
- By hand or using lowest speed of paddle attachment (if using handheld mixer, do it by hand), stir the flour mixture into the creamed mixture. When mixed, stir in coconut and pecans.
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- In a large pot add quartered Yukon Gold Potatoes. Cover with cold water and place on the stovetop over medium-high heat. Add ½ tsp salt and stir into water. Bring water to a boil and let potatoes cook for 18-22 minutes (depending on the size of your cut potatoes). Potatoes are done when you can easily pierce with a fork.
- Drain potatoes and place them in a large mixing bowl. Using a hand mixer with beaters, break the potatoes up in the bowl. Add 1 stick of softened butter, garlic powder, ground white pepper, and salt. Mix with a hand mixer for 30 seconds on high.
- Add sour cream, warmed milk, and 1/2 of the cheddar cheese to the bowl. Beat on high until no lumps remain in potatoes.
- Lightly grease a 9x13 baking dish and preheat the oven to 375 degrees F. Add potato mixture to the baking dish. Top with remaining cheddar cheese. Place in the oven and bake for 20 minutes, or until cheese is fully melted.
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Ratings 4Category Side DishCuisine AmericanTotal Time 32 mins
- In a large pot add quartered Yukon Gold Potatoes. Cover with cold water and place on the stovetop over medium-high heat. Add ½ tsp salt and stir into water. Bring water to a boil and let potatoes cook for 18-22 minutes (depending on the size of your cut potatoes). Potatoes are done when you can easily pierce with a fork.
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- Mashed potato pie topping. As well as classic cottage pies and super satisfying shepherd’s pies, you can spread mash on lots of different fabulous fillings.
- Lemon & orange cake. Gluten-free baking requires some clever swaps. In this recipe, mashed potato is teamed in equal parts with gluten-free self-raising flour.
- Potato pancakes. From Irish boxty to Jewish latkes, the potato pancake is a universal treat. In this recipe for dense American-style pancakes, part of the flour is replaced with leftover mash.
- Croquettes. These breadcrumbed fritters are great for a tapas spread. Traditional Spanish ‘croquetas’ usually contain jamón, cheese and white béchamel sauce, but you can also make them with mashed potatoes.
- Gluten-free lemon drizzle cake. This bake doesn’t even require flour – it’s replaced with mash and ground almonds. The result is a moist and dense cake that’ll leave everyone guessing about the surprise ingredient.
- Vegetarian kofta. This North Indian dish is best made with cooled mash. The fried patties are filled with paneer cheese, nuts and lots of spices, and served with a ‘gravy’ of peanuts and tomatoes.
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- Gnocchi. These Italian dumplings have a reputation as heavy comfort food, but try making a lighter version at home. This recipe states that for optimum results warm mash should be used, so reheat your leftovers in the microwave, if you like.
- Soup. While mash would work perfectly well in a traditional leek & potato soup, go off-piste with a more adventurous combination. This unconventional chowder recipe takes the classic seafood soup and bulks it out to something altogether meatier.
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