MOLTEN MASHED POTATO BITES
These crispy croquettes have a surprise gravy center.
Provided by Food Network Kitchen
Categories appetizer
Time 4h45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Divide the gravy among 8 compartments of an ice cube tray (a silicone one is easiest for removal). Freeze until solid, at least 3 hours or overnight. Line a baking sheet with parchment.
- For the mashed potatoes: Put the potatoes into a medium saucepan, cover with cold water and season with salt. Bring the water to a simmer and cook until the potatoes are tender, 10 to 15 minutes. Drain the potatoes and mash them or put them through a ricer while still hot. Add the butter and cream; stir until smooth. Season with salt and pepper. Shape the potatoes into 8 balls and put on the prepared baking sheet. Freeze until firm, about 30 minutes.
- Pop the frozen gravy cubes out of the tay. Flatten a mashed potato ball in the palm of your hand and press a gravy cube in the center. Press the potatoes around the gravy to encase it completely and reshape into a ball. Repeat with the remaining gravy and potatoes.
- Spread the flour in a shallow bowl. Add the eggs to a second shallow bowl and beat with a pinch of salt. Spread the stuffing crumbs in a third bowl. Roll each ball in the flour, then the egg, then the stuffing crumbs. Return to the baking sheet and refrigerate to firm up while you heat the oil, about 15 minutes.
- Heat 2 inches of oil in a Dutch oven to 325 degrees F. Fry the croquettes in 2 batches, until deep golden brown, about 7 minutes per batch, letting the oil return to temperature in between batches. Drain on paper towels. Season with salt and serve hot.
LOADED CHEESY MASHED POTATO BALLS RECIPE BY TASTY
Here's what you need: mashed potato, green onion, cooked bacon, garlic powder, black pepper, eggs, cheddar cheese, flour, bread crumbs, oil, salt
Provided by Tasty
Categories Sides
Yield 7 servings
Number Of Ingredients 11
Steps:
- Cut cheddar cheese block into small cubes.
- Place cold mashed potatoes into a large mixing bowl. Add green onion, chopped bacon, garlic powder, black pepper, and 1 egg - mix well.
- With lightly floured hands - pick up a tablespoon sized ball of potato mixture and flatten into a small pancake. Place a cube of cheddar in the center and wrap the potato mixture around the cheese. Repeat.
- In three separate bowls, add flour, remaining egg (whisked) and breadcrumbs. Coat the potato ball in flour, then egg, then breadcrumbs. Coat once more with egg and once more with bread crumbs. Set aside - store in fridge while you wait to fry.
- In a medium pan heat oil over medium/high heat (to approximately 350˚F (180˚C). Fry the potatoes in batches until browned on all sides.
- Transfer fried potato balls to paper towels to drain excess oil. Sprinkle with salt.
- Transfer to a baking tray and bake in a preheated oven for 5 minutes at 400˚F (200˚C).
- Enjoy!
Nutrition Facts : Calories 792 calories, Carbohydrate 132 grams, Fat 14 grams, Fiber 7 grams, Protein 26 grams, Sugar 7 grams
MASHED POTATO STUFFING CUPS
Fill stuffing cups with mashed potatoes and turkey gravy or cranberry sauce to please fans of both stuffing and spuds.
Provided by My Food and Family
Categories Home
Time 35m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 and spray 8 cups in a regular size muffin tin with cooking spray.
- In a medium saucepan bring 1 ½ cups of water and 1/4 cup of margarine to boil.
- Stir in stuffing mix and add cheese and egg.
- After well mixed scoop stuffing into muffin tins filling 7 muffin cups to top.
- Scoop out centers of each stuffing cup making a shallow divot it each.
- Fill the 8th muffin cup with leftovers from the other cups. Once it's filled make a divot in the center of it as well.
- Bake stuffing cups for 20 minutes.
- While baking, bring a pot of water to boil. Add potatoes and cook until tender, about 15 minutes. Drain potatoes. Add in margarine and milk. Using a potato masher or electric mixer blend until creamy. Season to taste.
- When the stuffing cups are done baking, fill them with the mashed potatoes.
- Top with a spoonful of gravy or cranberry sauce depending on preference.
- Serve and enjoy!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
POTATO STUFFING
This is an old Pennsylvania Dutch recipe I've always served as a side dish. The simple addition of onion and celery gives the potatoes a special flavor, and the parsley adds color.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large saucepan, saute onion and celery in butter until tender. Remove from the heat. Stir in the bread, potatoes and parsley. Spoon into a greased 1-qt. casserole. , Bake, uncovered, until top is lightly browned, 45 minutes.
Nutrition Facts : Calories 135 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 344mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
GRANDMA DOT'S STUFFING BALLS
This is my must-have recipe for Thanksgiving, passed down to me by my grandmother. These delicious stuffing balls are crispy on the outside and soft on the inside. She always used white bread for this recipe, but I like to use a nutty whole wheat bread for a little extra flavor.
Provided by carabakescupcakes
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time 56m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; grease with cooking spray.
- Melt butter in a large skillet over medium heat. Add onion and celery; cook and stir until softened, about 5 minutes. Stir in salt, poultry seasoning, and pepper; cook and stir until fragrant, about 1 minute.
- Whisk eggs and chicken broth together in a large bowl. Fold in bread cubes and parsley. Pour in onion mixture; mix together until combined.
- Shape mixture into 2-inch balls and arrange on prepared baking sheet.
- Bake until golden and crisp, about 20 minutes.
Nutrition Facts : Calories 108.4 calories, Carbohydrate 8.8 g, Cholesterol 30.8 mg, Fat 6.9 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 3.9 g, Sodium 288.5 mg, Sugar 1.3 g
MASHED POTATO STUFFED MEATLOAF CUPS RECIPE BY TASTY
Here's what you need: potato, butter, salt, pepper, shredded parmesan cheese, milk, ketchup, tomato paste, brown sugar, onion powder, mustard powder, paprika, cooking oil, onion, garlic, ground beef, salt, pepper, worcestershire sauce, shredded parmesan cheese, fresh parsley, egg, panko breadcrumbs, milk
Provided by Claire Nolan
Categories Lunch
Yield 10 meatloaf cups
Number Of Ingredients 24
Steps:
- Preheat oven to 350˚F (180˚C).
- Place cooked potatoes into a large bowl. Add butter, salt, pepper, parmesan, and a splash of milk. Mash and add more milk gradually until the potatoes are the desired texture. Set aside and let cool.
- Prepare the glaze by mixing ketchup, brown sugar, onion powder, mustard powder, and paprika in a bowl. Reserve half in a separate bowl to glaze once cooked.
- Add oil in a skillet over medium heat, followed by onions and garlic. Cook until onions are translucent and fragrant. Set aside in a bowl to cool before adding to the meat mixture.
- In a large bowl, combine ground beef, salt, pepper, worcestershire sauce, parmesan, parsley, cooled onions & garlic, egg, breadcrumbs and milk. Mix until combined.
- Using a spoon or ice cream scooper, scoop the meat mixture and place into a greased 12 cup cupcake baking tin.
- Using your fingers, spread the meat from the center to make a cup. Fill the middle with a small spoonful of mashed potatoes, and cover back up with the meat mixture.
- Generously brush half of the reserved glaze on top of the meatloaf cups generously.
- Bake for 25 minutes, reapplying the glaze halfway through. Once they are done cooking, brush with the remaining glaze that has Not been used on the raw meatloaves.
- Enjoy!
Nutrition Facts : Calories 314 calories, Carbohydrate 24 grams, Fat 15 grams, Fiber 1 gram, Protein 19 grams, Sugar 9 grams
MASH POTATO AND STUFFING BALLS
Don't you hate it when you have a little leftover but not quite enough - and you really don't want to throw it away - so don't - here's an idea for just such an occasion. Mash Potato and stuffing balls - crispy on the outside and nummy and heavenly on the inside.
Provided by SEvans
Categories Mashed Potatoes
Time 20m
Yield 10 balls
Number Of Ingredients 6
Steps:
- Combine leftover mashed potatoes, leftover stuffing, one egg, and approximately 1/2 of the bread crumbs.
- This particular recipe yields 10 ping-pong-ball size stuffing balls, but you can change the recipe to whatever suits your family, and depends on the amount of leftovers you have. The consistency of the balls should be sticky, but not UBER sticky.
- Roll the balls in the remaining bread crumbs to coat evenly.
- Set aside until all the balls are ready.
- Heat oil in a pan; the oil should be half way up the ball in the pan, so use approximately 1/2 to 1 cup of oil, depending on the size and depth of your pot or pan.
- Fry for 2 or 3 minutes until golden all over, rolling around as needed.
- Let rest on paper towels until you are ready to serve.
- That's it; super simple and REALLY tasty.
Nutrition Facts : Calories 84.9, Fat 2, SaturatedFat 0.5, Cholesterol 19, Sodium 202, Carbohydrate 13.7, Fiber 1.1, Sugar 1.2, Protein 2.8
MASHED POTATO-SAUSAGE STUFFING
This recipe, inspired by a traditional Pennsylvania Dutch dish, takes the best parts of mashed potatoes and stuffing and combines them into one. It's as homey and comforting as a Thanksgiving side can get. Use a good quality white country bread with some texture to it for best results.
Provided by Food Network Kitchen
Categories side-dish
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375˚ F and butter a 9-by-13-inch or other 3-quart baking dish. Put the potatoes in a large pot; cover with water and season with salt. Bring to a simmer; cook until the potatoes are tender, 12 to 15 minutes. Drain and keep warm.
- Meanwhile, spread the bread on a baking sheet and bake until lightly toasted around the edges, about 5 minutes.
- Combine 1 tablespoon butter and the sausage in a large skillet over medium heat. Cook, breaking up the meat into pieces with a wooden spoon, until browned, about 4 minutes. Add 7 tablespoons butter, the onion and celery; season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, about 8 minutes. Stir in the thyme, sage and poultry seasoning, then add the chicken broth and bring to a simmer. Remove from the heat and set aside.
- Whisk the half-and-half with the eggs, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the warm potatoes and mash; season with salt. Mix in the bread and the sausage mixture. Melt the remaining 2 tablespoons butter in the microwave. Transfer the stuffing mixture to the baking dish, then drizzle with the melted butter. Cover with foil and bake 30 minutes, then uncover and continue baking until the top is crisp and golden, 20 to 25 more minutes.
MASHED POTATO STUFFING
It wouldn't be Christmas in our family without this satisfying stuffing made from potatoes. My mother-in-law shared the recipe years ago, and I've since passed it on to our grown children.
Provided by Taste of Home
Categories Side Dishes
Time 3h20m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the potatoes and crumbs; set aside. In a skillet, saute onions in butter until tender; add to potato mixture. Stir in egg substitute, poultry seasoning, salt and pepper. , Just before baking, stuff turkey. Skewer and fasten openings. Tie drumsticks together. Place with breast side up on a rack in a roasting pan. Cover and bake at 325° for 3 to 3-3/4 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing.
Nutrition Facts :
More about "mash potato and stuffing balls recipes"
MASHED POTATO STUFFING BALLS RECIPE - FOOD - ADVENTURE
From midlifehealthyliving.com
Reviews 2Estimated Reading Time 4 minsServings 12
MASHED POTATO STUFFING BITES - GREAT GRUB, DELICIOUS TREATS
From greatgrubdelicioustreats.com
4.7/5 (3)Category Appetizer, SnackCuisine AmericanEstimated Reading Time 4 mins
- Put potatoes in a large pan and cover with water. Bring to a boil and cook until soft. Drain and return to pan.
- Using three separate bowls, add flour to the first bowl, whisk buttermilk and egg in the second bowl and bread crumbs to the third bowl.
MASHED POTATO BALLS RECIPE - IDAHOAN FOODS
From idahoan.com
LEFTOVER MASHED POTATO BALLS - JUST A TASTE
From justataste.com
AMISH POTATO STUFFING - BROOKLYN FARM GIRL
From brooklynfarmgirl.com
MASHED POTATO BALLS RECIPE OVEN - BAKED | THE WHOOT
From thewhoot.com
IDAHO® POTATO STUFFING BALLS RECIPE BY MADELINE BUIANO
From thedailymeal.com
CHEDDAR AND CHICKEN STUFFED MASHED POTATO BALLS - SO DELICIOUS
From sodelicious.recipes
MASHED POTATO STUFFING BALLS RECIPE - BEST CRAFTS AND RECIPES
From bestcraftsandrecipes.com
POTATO STUFFING RECIPE & HISTORY - YANKEE MAGAZINE
From newengland.com
10 BEST SHREDDED POTATO BALLS RECIPES - YUMMLY
From yummly.com
RECIPE: STUFFING BALLS (USING MASHED POTATOES) AND PARSLEY STUFFING ...
From recipelink.com
THANKSGIVING STUFFED MASHED POTATO BALLS (VEGAN)
From sweetsimplevegan.com
HOW TO USE UP LEFTOVER STUFFING AND MASHED POTATOES
From apartmentprepper.com
10+ LEFTOVER STUFFING RECIPES | ALLRECIPES
From allrecipes.com
LOADED MASHED POTATO BALLS - DAMN DELICIOUS
From damndelicious.net
RECIPE - HOW TO MAKE MEAT STUFFED POTATO BALLS - LAGOSMUMS
From lagosmums.com
MASHED POTATO BALLS - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
IT WAS JUST ORDINARY STUFFING - LITTLETHINGS.COM
From littlethings.com
MASHED POTATO BALLS : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
FRIED MASHED POTATO BALLS - DAD WITH A PAN
From dadwithapan.com
MASH POTATO STUFFING - RECIPES - PAGE 9 | COOKS.COM
From cooks.com
FRIED MASHED POTATO BALLS STUFFED WITH BAR-B-Q CHILI - STUBB'S
From mccormick.com
PAPAS RELLENAS - STUFFED POTATO BALLS RECIPE - THE SPRUCE EATS
From thespruceeats.com
IDAHO® POTATO STUFFING BALLS
From idahopotato.com
PICADILLO-STUFFED MASHED POTATO BALLS RECIPE | MYRECIPES
From myrecipes.com
LEFTOVER TURKEY STUFFING & POTATO BALLS - SOUFFLE BOMBAY
From soufflebombay.com
MASHED POTATO STUFFING BALLS RECIPE
From pinterest.co.uk
MASHED POTATO & STUFFING PATTIES : OLIVESPLACE
From reddit.com
MASHED POTATO STUFFING BALLS - AOL
R/FOOD - TURKEY, CHEESY MASHED POTATOES, AND SAGE STUFFING ROLLED …
From reddit.com
THANKSGIVING LEFTOVER BALLS - REAL FOOD BY DAD
From realfoodbydad.com
MASH POTATO AND STUFFING BALLS RECIPE - FOOD.COM
From hartstr.japhar.com
PANKO MASHED POTATO BALLS | 12 TOMATOES
From 12tomatoes.com
MEATY STUFFED MASHED POTATO BALLS - COOK N' SHARE
From cooknshare.com
MASHED POTATO STUFFING RECIPE | CDKITCHEN.COM
From cdkitchen.com
MASHED POTATO-STUFFED MEATBALLS - TABLE AND HEARTH
From tableandhearth.com
RECIPES - POTATO STUFFING MUFFINS | GOODCOOK
From goodcook.com
You'll also love