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Wednesday, November 15, 2006

All Hail The Potato!

This time of year no one gives much of a thought to anything but that big ole bird we call turkey. So I'm here to point out a sidekick that gets overshadowed and maybe is a little too "everyday" to us.

Mashed potatoes.

I don't think I have ever met a person who does not like mashed potatoes. And I think they are universal.....potatoes are eaten everywhere as far as I know, tho perhaps not mashed. Anyway, mashed potatoes are one of my very favorite things so I thought I'd share some recipes with you. Maybe you will use them this Thanksgiving and give the bird a run for it's money :)

Chantilly Mashed Potatoes

6 servings mashed potatoes
1 cup diced ham
1/2 cup whipping cream
1 cup shredded cheddar cheese

Preheat oven 450°.
Spread mashed potatoes in a 2 quart casserole.
Cover with ham.
Whip cream until stiff; fold in cheese.
Spread mixture over ham.
Bake for 10-15 minutes or until golden brown.

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Potato Dumplings

1 1/2 cup boiling water
1/2 teaspoon salt
1/2 cup cold milk
2 tablespoons butter
2 cups instant potatoes
1 1/2 cups biscuit mix
1/2 teaspoon baking powder
1 egg lightly beaten
5 cups simmering salted water or
use beef or chicken broth

In large mixing bowl combine water, salt, milk and butter.
Stir in potatoes just to moisten; let sit for 1 minute.
In a separate bowl mix together biscuit mix, baking powder and egg.
Add to potato mixture; blend well.
Roll into walnut size balls.
Drop into 5 cups of simmering salted water.
When batter floats cover and simmer for 5 minutes.

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Philly Mashed Potatoes

4 potatoes, chopped
1 8oz package cream cheese, softened
1 small onion, finely chopped
2 eggs, beaten
1 tablespoon flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 6oz can French-fried onions, crushed

Preheat oven to 300°.
Bring a large pot of salted water to a boil.
Add potatoes and cook until tender but still firm, about 15 minutes.
Drain and mash.
In a large mixing bowl combine mashed potatoes, cream cheese, onion, eggs, flour, salt and pepper.
Using an electric mixer, beat on medium speed for several minutes.
Spoon mixture into a 1 1/2 quart casserole dish and top with crushed fried onions.
Bake in preheated oven for 30 to 35 minutes.


Enjoy!

3 comments:

Anonymous said...

...wonder when your getting your own show on FoodTV ????....imagine rubbin' elbows with Rachel Ray, Alton, Paula Deen and Gia and then telling Emeril..."your soooo yesterday Em...why don't you dice that onion for me real quick"

MsOktober said...

Haha...I wish!

Anonymous said...

...ohhh, and good luck (not that you'll need it) with your contribution to the Thanksgiving meal...take care