MASHED POTATO VOLCANOES
Play with your food! This recipe is more of a concept than a recipe that needs to be exactly followed - you can make your mashed potatoes and sauce any way you want them. It's best to give the child their own portion of lava to pour, makes it more fun! Too bad the lava can't actually shoot out of the volcano, we're working on that. Variations of this can be found all over the web, so I have no idea where the idea originated. This is perfectly vegan friendly, as it can be made with rice or soy milk and margarine, in fact it was written that way when I found it at Veg Family. Enjoy!
Provided by BumblingBs
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Put the diced potatoes in a large saucepan and cover with water. Bring to a simmer, then cover and simmer over medium heat until tender, about 15 minutes.
- When the potatoes are done, drain them and transfer to a mixing bowl. Add the butter and milk and stir. Mash the potatoes well with a potato masher, then add a little salt if desired.
- In the meantime, make the "lava." Heat the milk in a small saucepan. Dissolve the flour in just enough water to make it smooth and flowing. When the milk is hot, stir the dissolved flour slowly into the saucepan. Sprinkle in the salt, then the optional cheese and stir until it is melted. Simmer the mixture gently until smooth and thick. Stir the ketchup into the sauce, but leave some red streaks showing, so that it looks "fiery."
- Divide the mashed potatoes among 4 serving plates. Have everyone shape them into mountains, then press the tops down lightly to flatten. Finally, have them make a small indentation at the very top with their thumb.
- Have the children arrange some of the peas or broccoli florets around the volcano. These are trees and bushes.
- Let each child pour some of the "lava" into the indentation at the top of each "volcano" with a small ladle. It should flow down the sides. It's fine if it drips over the "greenery" too. Eat at once, before the lava solidifies into magma!
Nutrition Facts : Calories 491.9, Fat 14.3, SaturatedFat 8.8, Cholesterol 42.9, Sodium 447.1, Carbohydrate 77.4, Fiber 9, Sugar 5.7, Protein 15.9
MASHED POTATO VOLCANOES WITH HOT LAVA
Mounds of mashed potatoes with red fiery lava oozing down onto a bed of "trees". Great fun for kids! (Ok, we won't tell if you enjoy the fun too) :)
Provided by jonesies
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put the diced potatoes in a large saucepan and cover with water.
- Bring to a simmer, then cover and simmer over medium heat until tender, about 15 minutes.
- When the potatoes are done, drain them and transfer to a mixing bowl.
- Add the margarine and 1/2 cup milk and stir.
- Mash the potatoes well with a potato masher, then add a little salt if desired.
- In the meantime, make the "lava."
- Heat the 1 cup milk in a small saucepan.
- Dissolve the flour in just enough water to make it smooth and flowing.
- When the milk is hot, stir the dissolved flour slowly into the saucepan.
- Sprinkle in the cheese and stir until it melts.
- Simmer the mixture gently until smooth and thick.
- Stir the ketchup into the sauce, but leave some red streaks showing, so that it looks "fiery."
- Divide the mashed potatoes among 4 serving plates.
- Have everyone shape them into mountains, then press the tops down lightly to flatten, and finally make a small indentation at the very top with their thumb.
- Then, have the children arrange some of the broccoli florets around the base of the volcano.
- Let each child pour some of the "lava" into the indentation at the top of each "volcano" with a small ladle.
- It should flow down the sides.
- It's fine if it drips over the "greenery" too.
- Eat at once, before the lava solidifies into magma!
Nutrition Facts : Calories 455.9, Fat 11.7, SaturatedFat 4.7, Cholesterol 19.4, Sodium 303.4, Carbohydrate 74.9, Fiber 8.2, Sugar 9.4, Protein 15.2
BEEFY POTATO VOLCANO
Go from pantry to table in 30 minutes. This hearty dish tops baked potatoes with a homemade beef stew, made with an assortment of nutrient-rich canned veggies from your pantry. Nutritional Information Per Serving: Calories 340; Total fat 9g; Saturated fat 2.5g; Cholesterol 65mg; Sodium 820mg; Carbohydrate 45g; Fiber 7g; Protein 21g; Vitamin A 90%DV*; Vitamin C 50%DV; Calcium 8%DV; Iron 20%DV *Daily Value Mealtime.org
Provided by cannedfood
Categories Meat
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the conventional oven to 450°F.
- Place the potatoes in a microwave-safe, oven-proof glass baking dish, such as a pie plate, that fits in the microwave oven. Microwave the potatoes at full power for 10 minutes (the amount of time it takes to preheat the oven). Transfer the potatoes to the conventional oven and bake until tender, about 20 minutes.
- Ten to 15 minutes before the potatoes are done baking, heat the oil in a large skillet over medium-high heat. Add the ground turkey and cook until lightly browned, chopping and turning as needed with a spatula so the turkey browns evenly, about 5 minutes.
- Add the seasoning to the skillet, followed by the peas, carrots, green beans, tomatoes and gravy to make the stew. Stir gently to combine and simmer for 5 minutes. Keep warm.
- To serve: Cut each potato in half across its equator and set each half, cut-side down on a plate so that it looks like a small mountain. Cut a slit in the top of each potato half and squeeze the sides gently forcing some of the potato to "erupt" from the top. Ladle 1 cup of the stew over each potato to resemble flowing lava; serve immediately.
- Tip: We know there's nothing new about microwave-baked potatoes, but the technique in this recipe is a little different and gives much fluffier results. The problem with microwaving baking potatoes is that microwave ovens don't really bake - they steam - so the potatoes come out damp and dense instead of light and fluffy. You can quickly and easily get the best of both worlds by simultaneously preheating a conventional oven while the potatoes start cooking in a microwave oven. Then, when both the potatoes and the oven are hot, you place the spuds in the conventional oven, and they finish baking in about 20 minutes. The results are identical to oven-baking, but cooked in about half the time.
Nutrition Facts : Calories 722.7, Fat 57.1, SaturatedFat 22.6, Cholesterol 122.4, Sodium 193.1, Carbohydrate 27.4, Fiber 5.7, Sugar 5.8, Protein 25.2
VOLCANO POTATOES - TOO RETRO!
This is from an old edition of the Better Homes and Gardens cookbook. Preparation and cooking times are guesses (my mom made these, not me!), and do not include time to cook the potatoes. These would be great for a retro-themed gathering.
Provided by GoKittenGo
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees Farenheit.
- Whip potatoes with enough hot milk to make light and fluffy, approximately 3/4 cup.
- Season with salt and pepper.
- Pile into greased 8-inch round baking dish, mounding into a volcano shape.
- Make a crater in the center. (My mom would press a one-cup measuring cup about halfway into the potatoes, maybe a little more.).
- Whip the cream, and fold in the cheese.
- Pour cream and cheese mixture into the crater.
- Bake for about 20 minutes, or until lightly browned.
Nutrition Facts : Calories 235.2, Fat 11.7, SaturatedFat 7.3, Cholesterol 41.3, Sodium 89.5, Carbohydrate 26.9, Fiber 3.1, Sugar 1.2, Protein 6.6
SWEET POTATO VOLCANOES
I have not tried this recipe. I'm posting this recipe for safe keeping. I got this recipe from Mr. Food's Quick And Easy Side Dishes. Note: these are just the thing if you're looking for dishes to prepare the day before serving. Just cover and refrigerate them, then bake as directed right before dinner--but you may have to bake them for an additional 10 minutes, since the filling will be cold.
Provided by internetnut
Categories Yam/Sweet Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 375.
- Scrub the potatoes and pierce the skins with a fork. Bake the potatoes for 1 hour, or until tender. Cut a 1-inch lengthwise strip from the top of each potato. Carefully scoop the pulp from the potato shell and place in a large bowl. Beat in the orange juice, butter, and salt until fluffy. Stir in the pineapple, then use the mixture to stuff the potato shells. Sprinkle with pecans, if desired. Bake for 15-20 minutes, or until completely warmed through.
Nutrition Facts : Calories 194.7, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 500.6, Carbohydrate 34.2, Fiber 4.2, Sugar 12.6, Protein 2.4
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