This is a super easy way to dress up leftover mashed potatoes. It is a recipe adapted from an episode of Julia Child’s and Jacques Pépin’s Cooking At Home. Serves 4.
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Ingredients:
3 cups leftover mashed potatoes
2 eggs, beaten
1 cup grated cheese, Parmesan, Gruyère, or cheddar
salt and pepper, to taste
Directions:
Preheat oven to 350F.
Place all the ingredients in a food processor or a large bowl.
Blend them over high speed either in the food processor or with an electric mixer, until well combined, about 5 minutes.
Place into a 5-cup or large baking dish and bake for 40 minutes or until fluffy and browned.
Serve hot.
Nacho Potato Soup recipe
A simple and easy soup recipe that can be ready in 20 minutes or less! This tasty, cheesy, and comforting soup combines basic ingredients and simmers them to perfection. Serve up to a house full of hungry teenagers after soccer practice, or a surprisingly memorable late-night snack.
Ingredients:
1 pkg (5-1/4 ounces) au gratin potatoes
1 can (11 ounces) whole kernel corn – drained
1 can (10 ounces) diced tomatoes and green chiles
2 cups of water
2 cups of milk
2 cups of cheese, cubed
Directions:
In a large, heavy-bottomed saucepan, combine potatoes, corn, tomatoes, and water. Mix well and
cover and simmer for 15-18 minutes or
Stir in milk and cheese, and cook over low heat until cheese is melted.
Serve immediately, topped with a dash of hot sauce and a side of tortilla chips.
Potato Curry recipe
A traditional Indian dish that is a hearty and easy dinnertime entree. The versatility of this curry dish means you can add whatever vegetables you have handy, such as spinach or onions, and have it on the table in just minutes. If you are in the mood for a spicy and alternative potato dish bursting with flavor, you will love this curry.
3 Tbsp ghee
1 tsp cumin
1 tsp turmeric
1 tsp ground coriander
1 tsp salt
½ tsp mustard powder
½ tsp cayenne pepper
5-6 large russet potatoes
2 c. water
1 c. yogurt
2/3 c. frozen peas
Directions:
Wash and peel potatoes. Cut into bite-sized pieces and set aside.
Heat a large skillet over medium heat. Heat ghee and mix in cumin, turmeric, coriander, salt, mustard, and cayenne. Add potatoes and stir evenly to coat with ghee and spices.
Pour water into the skillet. Reduce the heat to low and simmer 30 minutes or until potatoes are tender and easily pierced with a fork.
Add yogurt and peas to the saucepan and stir to combine. Cook 5 minutes more or until heated through.
Serve immediately over rice and with fresh naan on the side.