German Style Mashed Potatoes Recipes

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10 minutes. Add apples; cook 10 minutes longer or until potatoes and apples are tender. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onions until lightly browned. , Drain potatoes and apples. Add sugar, vinegar and salt; mash slightly. Transfer to a serving bowl. Top with onions and bacon.

Steps:

• In a large bowl combine the mashed potatoes with the lemon juice and stir well.
• In a dry bowl, combine the onion, caraway seeds, fresh parsley, flour, egg and milk.
• Stir in potatoes. Season to taste with salt and freshly ground pepper.
• Over medium heat, melt 2 to 3 tablespoons of butter in a wide frying pan.
• When butter starts to foam add about 2 tablespoons of the potato mixture, spreading into a 4 inch pancake. Repeat to make 2 or 3 more cakes, enough to fill the pan but not overcrowd.
• Cook, turn once, until golden brown on both sides about 5 minutes per side. Add more butter as needed to fry pancakes.
• Using a wide spatula, lift pancakes from pan and transfer to warming tray in low oven at 200 degrees. Continue cooking remainder of potato mixture.
• Keep warm until ready to serve. Garnish with fresh parsley and top with sour cream if desired.

Steps:

• Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain., In a skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings., In a large bowl, gently toss the potatoes, bacon, eggs, onion, salt and pepper. Combine the mayonnaise, vinegar, Worcestershire sauce and reserved bacon drippings; add to potato mixture and toss to coat., Divide half of the mixture between one greased 13x9-in. baking dish and one 9-in. square baking dish. Top with half of the cheese cubes. Repeat layers. Bake, uncovered, at 350° for 40-45 minutes or until golden brown and bubbly.

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat; cover and cook for 10 minutes.
• Add apples; cook 10 minutes longer or until potatoes and apples are tender.
• Meanwhile, in a large skillet cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain reserving 1 tablespoon drippings.
• In drippings, saute onions until light brown.
• Drain potatoes and apples. Add sugar, vinegar and salt; mash slightly.
• Transfer to a serving bowl. Top with onions and bacon.

Steps:

• Cook potatoes in boiling water for 10 minutes; add apples and cook 10 minutes longer, or until both apples and potatoes are tender.
• Cook bacon over medium heat until crisp. Remove and drain bacon on paper towels. Reserve 1 tbsp drippings in pan.
• Saute onions in reserved drippings until lightly browned.
• Drain potatoes and apples. Add sugar, vinegar, and salt; mash lightly. (These will still be lumpy.) Transfer to a serving bowl.
• Top with onions and bacon.

Steps:

• Peel potatoes. Cut them into 1-inch (2 ½ cm) slices and boil them in salted water for 25 minutes or until they are tender.
• After boiling, take them out and let them cool for 10 minutes, allowing them to steam to remove excess moisture.
• Mash potatoes until no lumps remain.
• Add eggs, salt, nutmeg, and 2 cups (250 grams) flour, and knead into a dough. If dough is too sticky, add more flour until it holds its shape but is still smooth.
• Put a piece of dough on a floured surface and roll into a 1-inch (2.5 cm) thick log.
• Cut in 1-inch (2.5 cm) pieces and roll them carefully in your floured palm for a noodle shape. Repeat with the remainder of the dough.
• Boil noodles in a large pot with salted water. Stir carefully once or twice to make sure noodles don't stick to bottom of the pan. Once they float on the surface, they are cooked and ready to be taken out.
• In a medium-sized pan, melt the butter.
• Add noodles and bacon and fry until both are golden brown on all sides.
• Add chicken broth and white wine and let reduce for a few minutes until sauce becomes slightly creamy.
• Top with green onions before serving.
• Enjoy!

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10 minutes. Add apples; cook 10 minutes longer or until potatoes and apples are tender. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onions until lightly browned. Drain potatoes and apples. Add sugar, vinegar and salt; mash slightly. Transfer to a serving bowl. Top with onions and bacon.

Steps:

• Wash potatoes.
• Sometimes I peel the potatoes and sometimes I don't. It's good either way.
• Slice the potatoes into 1/8-inch thick slices.
• I take frozen bacon because it's easier to cut and cut strips down the side to get my one inch pieces.
• Put enough olive oil in a large deep skillet (cast iron is good) to cover bottom of pan about 1/4 inch deep. Add all of the potatoes to the pan, along with cut up bacon which hasn't been cooked yet; diced onions, parsley and salt and pepper.
• Cook on medium high heat, stirring and watching so that potatoes don't burn because they will stick to the bottom of pan as they are cooking and you will need to scrape them up as they are browning.
• You can cover the pan for the first 20 minutes of cooking and cook on low and then turn up the heat for the last 15 minutes or so in order to brown some of the potatoes.
• Good with steaks and a salad.
• Estimated on servings time to make.

Steps:

• Dissolve yeast in lukewarm water.
• Mix scalded milk with mashed potatoes, shortening, sugar, and salt.
• Add eggs and yeast mixture to milk mixture. Gradually add flour, beating with a large fork to form a soft dough. Stir in raisins.
• Turn out onto a floured board. Knead lightly. Roll out dough to 1/2-inch thickness and cut with a biscuit cutter (without center hole). Be sure the whole cutter is filled with dough.
• Place grophens on parchment paper-lined pans and let rise 1 hour. Stretch the sides with your fingers to form a slight hollow in the center.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Fry grophens in the hot oil, working in batches, until golden, about 5 minutes. Drain on paper towels.

Steps:

• Dissolve the yeast in the 1/2 cup warm water with 1 tsp of sugar.
• Mix potatoes, sugar, potato water and flour; add yeast dissolved in water.
• Let rise in a warm place for several hours.
• Then add 1 cup sugar, 1 cup lukewarm water or milk, 3/4 cup melted butter, 3 eggs, salt and about 5 cups flour for stiff dough.
• Turn onto a well floured board and knead for about 3 to 5 minutes.
• Add a small amount of extra flour if necessary so the dough can be handled without sticking to your fingers.
• Grease a large bowl.
• Place the dough in the greased bowl.
• Cover with a thin towel, and let rise in a warm, draft free place for about 2 hours or until it is at least double in size.
• Now, according to all my instruction, you’re supposed to let the dough rise again for another hour or two, but that means you’d be fussing with these things all day; figure it out; this would be its third rising, with another to come; I think at this point I’d be reckless and divide the dough in thirds and start rolling it out.
• What matters if you do have a few large holes in your fastnachts?
• Take your choice, rise or roll.
• I’d try rolling the dough to about 3/4 inch thickness.
• Fastnachts have a traditional diamond shape; cut them into diamonds with a knife.
• Another essential is to cut a slit across the top of each fastnacht with a sharp knife.
• Let the fastnachts rise, covered, in a warm place, till they’re springy to the touch; when they’re quite fat and puffy, drop them with the raised side down into fat that is hot enough to brown a bread cube—375 degrees.
• Fry on both sides.
• If you don’t want that many fried cakes you might try baking some in a hot oven as rolls.
• Food that Really Schmecks.