Mashed Potatoes With Crisp Ham Food

MASHED POTATOES WITH HAM

Steps:

• In a large microwave-safe bowl, combine onion and 1 tablespoon of butter. Microwave, uncovered, on high for 2 minutes or until tender, stirring once. Add potatoes, ham, onion salt and pepper; mix well. Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with cheese and cornflakes; dot with remaining butter. Bake, uncovered, at 375° for 15 minutes or until heated through.

MASHED POTATOES WITH HAM

Steps:

• Preheat oven to 350°F.
• Beat egg yolks with mashed potatoes and season with salt and pepper.
• Add sour cream and ham.
• Beat egg whites until stiff and fold into potato mixture.
• Place in a buttered casserole, dot with butter and bake 30 minutes.

CREAMY MASHED POTATOES WITH CRISPY BROWN ONIONS

Steps:

• Fill a large mixing bowl with cold water. With a swivel-bladed vegetable peeler, peel each potato and remove any "eyes," then cut it in quarters with a sharp knife and put in the bowl of water.
• Put the potatoes in a large pot and add cold water to cover them. Salt the water. Over high heat, bring the water to a boil, skimming off foam that rises to the surface; then reduce the heat to maintain a simmer and cook the potatoes just until tender enough to be pierced easily with a skewer or a sharp knife tip.
• While the potatoes are boiling, prepare the onions: In a deep-fryer or a deep, heavy saucepan, heat about 3 inches of oil to 375 degrees F. Lightly dust the onion rings with flour and carefully drop them into the hot oil, cooking them in batches if necessary to avoid overcrowding. Fry them until golden, 3 to 5 minutes, removing them with a slotted spoon or wire skimmer to drain on paper towels. Season lightly with salt and keep warm.
• When the potatoes are done, drain them immediately. Using a ricer or a food mill, puree the potatoes into a mixing bowl. Add the nutmeg, 8 tablespoons of the butter, and the hot cream. With a wooden spoon, stir them into the potatoes. Season, to taste, with salt and pepper.
• Mound the potatoes in a heated serving bowl. Put the remaining butter in a saucepan or skillet and, over medium-high heat, melt it and continue cooking just until it turns golden brown. Lightly season the butter with salt and immediately drizzle it over the potatoes.
• Pile the crispy onions on top of the mashed potatoes. Garnish with parsley and serve immediately.

COUNTRY HAM AND SMASHED-POTATO HOME FRIES

Steps:

• Place the potatoes in a large saucepan and add cold water to cover by 1 inch. Salt the water generously and bring to a boil over medium heat. Reduce the heat to medium-low and simmer until the potatoes are fork-tender, 7 to 10 minutes, depending on size. Drain and set aside.
• Meanwhile, heat 1 tablespoon of the vegetable oil in a large cast-iron skillet over medium heat. Add the ham and saute, stirring occasionally, until crispy, about 4 minutes; transfer to a bowl. Add the onions and red peppers to the skillet and saute, stirring occasionally, until tender, 5 to 7 minutes; transfer to another bowl.
• While the vegetables are cooking, smash the boiled potatoes down by hand. Add the remaining tablespoon oil and the butter to the skillet. When the butter is foaming, add the potatoes in a single layer and sear until very golden brown and crispy, 2 to 4 minutes per side. Stir in the crispy ham, onion mixture and lemon zest. Add salt and pepper to taste. Serve immediately.

MASHED POTATOES WITH CRISP HAM

Steps:

• Cover potatoes with cold water in a 3-to 4-quart saucepan and add 1/2 teaspoon salt. Simmer until tender, about 15 minutes.
• Meanwhile, melt butter with oil in a heavy medium skillet over medium-high heat, then cook ham, stirring occasionally, until browned, about 5 minutes. Stir in scallions and 1/4 teaspoon pepper and cook 2 minutes.
• Reserve 1 cup potato-cooking liquid, then drain potatoes and mash. Stir in ham mixture along with enough cooking liquid to reach desired consistency. Season with salt and pepper.

CHEESY MASHED POTATOES WITH CUBED HAM

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Transfer potatoes to a bowl; add butter, garlic powder, and parsley. Mash with a potato masher. Stir in Cheddar cheese and ham.

CRISPY FRIED MASHED POTATOES

Steps:

• Heat a heavy, thick frying pan until a droplet of water evaporates immediately if you flick it inches (DO NOT put any oil or fat of any sort in the pan, the potatoes WILL stick if you do).
• Tip in your mashed potatoes and spread out to cover the pan base.
• Cook on a medium heat and turn and shake occasionally.
• Turn over in parts (it isn't like an omelette, don't worry if it breaks).
• Keep frying until you have a solid crispy shell around it and a nice creamy center.
• Enjoy with a spicy tomato sauce or ketchup and mayonnaise.