Hot Potato Download [VERIFIED]
Hortensia Osol
Hi Nagi, I often make this potato salad, and can confirm that it lasts very well. However, last night I wanted some style of hot potatoes with chicken tenderloins and thought that using the last of the salad could work. It was a resounding success ?
I put the dressed potatoes in a cold non-stick pan and gradually heated it up, stirring often, until the dressing started to evaporate (it did spit a bit!), then turned up the heat until the potatoes had caramelised all over in the yummy oiliness. A wee bit like Greek potatoes.
I made this last year for the first time and it was a big hit. But more than anything, this is now my new favorite salad dressing! I make a double-batch and it lasts a few weeks. I put on veggies, have also used to marinate chicken before cooking. LOVE this dressing and potato salad recipe!! Thank you!!
Bought this for my best friend's birthday who lives far from me. She loved it! I asked her husband to film it and it was very funny to open up a box with a potato in it. Then when she turned it around and looked at the picture, she laughed so hard... it was a very unflattering picture of us but a funny one and one of our favorites. It is fun and it is different, and she loves to garden so now she can plant it.
Because of this, Potato Parcel donates one potato for every one sold. We have partnered with local food banks to help us distribute them to those in need. We're proud to say that tens of thousands have been donated and consumed thus far!
This process starts how any good potato starts: parboil! A crunchy potato needs to be cooked twice to get the result you want. So first, wash and peel your potatoes. Then slice them into 1/8-inch slices. Use a bowl of water to put your slices in to prevent browning while you cut them. For the sake of this dish, make sure not to use any of the small end pieces of the potatoes. You want each slice to be about the same size.
Separate your potato slices into three even parts. In your buttered baking dish and begin layering the potato slices, tiling them, to cover the bottom of the dish. Season as evenly as you can with salt, pepper, and nutmeg. Sprinkle a third of the cheese over top. Repeat this process for a second layer.
Place the third and final layer of potatoes and season with pepper. Sprinkle the cheese over the potatoes. Drizzle the cream slowly over the top. Make sure that you reach the edges where the potatoes meet the baking dish. You want the cream really seep into the dish as much as possible.
I made these for Thanksgiving this year and for the first time ever, my mashed potatoes were perfect and delicious! I will be making them again for Christmas! Thank you so much for this recipe and instructions!!
Those look great! What happened to mine. I browned my butter and added that and very warm (heated in microwave) whole milk. When I whipped them up, my potatoes had a sour taste. I tested my milk and it was fine. What did I do?
I never thought to use my mixer for mashed potatoes! Im so happy to find a recipe where the potatoes are so fluffy and smooth. These are my favorite and will be my go to recipe in the future! Well done!
Best mashed potatoes recipe hands down! I did add a little ranch dressing to the mashed potatoes.Have made your recipe before. I also kept them warm in my crockpot. I also made the honey mustard thighs. They were absolutely delicious. Love your recipes!?
Hi Karen! You can change the serving size in the recipe card and it will convert the ingredient list for you. It would probably be best to weigh your potatoes on the food scale, and then come back to the recipe card and change the number of servings until it reflects that weight for the potatoes (or very close to it) on the recipe card. I hope that helps.
Hi Allie! We prefer to use Russet because of its texture. But you can use yellow potatoes if that is all that you have on hand. Some of my readers have reported using other potatoes successfully in this recipe.
WOW!!!! I am seasoned in cooking and making mashed potatoes. I have always thought more more more, we gotta add more stuff until it is right! NOPE, I was trying to add way too much and this is PERFECT! My new go to of mashed potatoes! I will be making them this way for now on! I may even try adding a little garlic in the future just to try, but I will go check out your garlic mashed potato recipe first! Thank you so much for your amazing recipes! Off to review another one of yours we made last night that was fantastic!
My husband came across this recipe and we made the creamy mashed potatoes for Thanksgiving. It was a crowd pleaser for sure. They were sooo creamy and delicious. Thank you so much for sharing!! These will be my go to anytime I make mashed potatoes.
Great potatoes! I made them ahead on Wednesday for Thanksgiving. I added 1/4 cup sour cream and also used some half and half when mixing. I did make them a little thinner since reheating on next day. Cooled them (after some sampling) and refrigerated. Next day put them in crock pot on low to start, then once warmed turned down to warm. Took about 1 1/2-2 hours. Tasted great!
This is HANDS DOWN the best blog post to follow for making mashed potatoes. I love cooking and am not awful at it, but I have never been thrilled with my mashed potatoes.. until now. Everything about this recipe is perfect. Thank you for sharing the recipe and all the info!!
I was looking for cranberry sauce recipes and came across your site and saw your mashed potato recipe. I made them today for thanksgiving tomorrow. They are absolutely the best mashed potatoes I have ever had. Never thought of using a stand mixer but it worked like a charm. Having a huge crowd and tripled the recipe. These will always be my go to recipe. Thanks Natasha. Loved your website and recipes.
Hi Lindy, I prefer to peel them fresh, but you can store peeled potatoes in water in the refrigerator for about 24 hours. Peeled potatoes left out by themselves at room temperature, on a refrigerator shelf or wrapped in foil or plastic wrap will still get dark overnight, so submerge them in a bowl of water, cover and refrigerate.
It is delicious, all family members and friends loved this mashed potatoes, and remained me mashed potatoes of my Russian grandmother ( mixer did fantastic work to improve texture of the mashed potatoes). We made it at least 30 times.
Thank you very much. God bless your family!
I just made these for the first time, and they are perfect! I am bringing dinner to my 93 year old dad, and he loves super smooth and creamy mashed potatoes. I know he is going to love these. I cut the recipe in half and it worked just fine. Thank you for the recipe.
These are the absolute best mashed potatoes ever!!! After the first time I made them, my Kitchen Aid Mixer broke down. Because we all liked these so much, I learned how to repair it just so I could continue making this recipe. Thank you so much. : )
Evaporate milk has the water removed and using it it helps the potatoes have a richer creamier taste. Also helps mix with any water that remains. I drain my potatoes into a saucepan. Then use the water to make my gravy. So flavorful.
This took a lot longer than 10 minutes to fully bake for me. It was closer to 30 minutes. I also used sweet potatoes out of the fridge and transferred everything to an oven save dish so that may have been the cause of the delay.
I have not used a mix of sweet potatoes, apples and coconut milk before. It will definitely be something different to try out for breakfast. I like the inclusion of the spices and fruit and nuts which gives the bake some added flavors and textures.
This became a staple during my Whole30 last month. I used leftover baked sweet potato instead of grating it, and I added it to the other ingredients with sauteed diced apples. I also had to bake it in ramekins because I did not have a cast iron skillet available. After Whole30, I played around with the recipe and added 1/2 tsp vanilla, 1/4 cup of almond flour, and 1T of coconut flour to absorb some of the liquid to make it more of a treat. It is now my go-to breakfast for Saturday mornings making it my weekend splurge. Thanks for sharing!
The soft and sweet bottom layer + the crunchy and nutty top layer work their magic together to make the best sweet potato casserole that you could ever want for your Thanksgiving side-dish domination.
I literally just texted my Mom asking if I can be in charge of the sweet potatoes- we have to claim things we want to cook ahead of time for Thanksgiving in our family- and she said yes ? Crumbly, yummy goodness here I come!
Anything with sweet potatoes is a win and anything with a buttery brown sugar crumble is a win so the two put together are a major win! The classic passed-around recipes are often the best! This looks so delicious!
I have made something similar for many years, but using regular sweet potatoes. The secret is that you need to put the sweet potatoes through a ricer after they are cooked. This gets rid of all the fibrous part of the potato and makes for a much creamier dish than if you just use them whole.
This is bombtastic! I added pie spice to the topping and cayenne to the sweet potatoes! I bringing this to the FEAST of TABERNACLES! I am quite positive that Brothers and Sisters are going to love it!
Thanks.
Could there be anything better than chipotle sweet potato skins filled to the brim with roasted corn, black beans, fresh cilantro, sweet potato mash, a kick of spicy chipotle, and a handful of melted cheese?
Fan fave and personal fave. This recipe has oven-baked, sticky-sweet, sweet potato, creamy white beans, spices, a few greens, onion and an optional Panko bread crumb outer layer that makes these so unique and cravable.
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