Mashed Potato Dip Recipes

Steps:

• Put the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil over high heat. Then lower the heat to medium and gently simmer until the potatoes are completely tender when pierced with the tip of a knife, about 30 minutes.
• Drain the potatoes well and return them to the pot. Place the pot over low heat and let any residual water steam off, about 2 minutes. Mash the potatoes well with a potato masher. Fold in the butter with a spatula until melted, and then fold in the cream. Season with salt and pepper.

Steps:

• 1. In a Dutch oven, deep saucepan, or deep fryer, pour the oil to a depth of 5 inches. Heat the oil over medium heat to 350 degrees F.
• 2. Combine the potatoes with the egg. Mix in the flour and mustard.
• 3. Spoon about 1 heaping tablespoon and form into balls. Roll in the crushed pretzels.
• 4. Deep fry until the bites float to the top and are golden brown, 2 to 3 minutes.
• 5. Mix Cheez Whiz and sour cream in a microwavable bowl until well blended. Microwave on high 2 to 3 minutes or until heated through, stirring every 30 seconds.

Steps:

• Cakes:
• Put the potatoes in a large pot and cover with cold water. Bring to a boil over medium heat and cook until the potatoes are tender, about 15 to 20 minutes. Drain the potatoes and return to the pot over low heat and let the potatoes dry for 3 minutes. Mash the potatoes with a potato masher.
• In a small pot, over low heat, combine the cream, butter, and salt and pepper, to taste. Heat until the butter is melted and the cream is hot. Slowly add the heated cream and butter to the potatoes and mix in with a wooden spoon or a hand mixer until all the cream is incorporated. Be careful not to overmix or the potatoes will become gummy.
• Spread the potatoes out onto a sheet pan to cool. Once the potatoes have cooled to room temperature scoop out into 1 1/2 tablespoon portions. Roll each portion into a ball and then flatten into a patty about 1 1/2 inches in diameter. Arrange the patties in 1 layer on sheet trays and refrigerate for 1 hour until cold.
• Line a sheet tray with 1 cup bread crumbs. Line another sheet tray with paper towels. Reserve both.
• Set up a dredging station with 3 baking dishes. In 1 baking dish combine the flour, cayenne pepper, and season with salt and pepper. In the second baking dish beat together the eggs with the milk. In the third baking dish mix 2 cups bread crumbs with salt and pepper, to taste. Dredge each cake into the seasoned flour then into the egg mixture and then into the bread crumbs making sure they are completely coated. Arrange the bread cakes on the sheet tray with the bread crumbs on the bottom.
• Heat about 1/2-inch of oil in large saute pan over medium-high heat. Fry the cakes until golden brown in batches, about 3 to 4 minutes per side. Transfer the cakes as they are fried to the baking sheet lined with a paper towel to drain. Blot the tops of the cakes with paper towels to remove the excess oil. Transfer the cakes to a serving platter.
• Melt the butter in a large skillet over low heat, whisk in the flour and cook until flour turns a light brown color, about 3 to 4 minutes. Slowly whisk in the chicken broth. Add the hot sauce, Worcestershire sauce, apple butter, thyme leaves, and season with salt and pepper. Let simmer until thick, about 5 minutes. Remove the sauce from pan to a serving bowl and serve on the side as a dipping sauce with the mashed potato cakes.

Steps:

• Preheat the oven to 375 degrees F. Spray an 8-inch square baking dish with nonstick cooking spray.
• Put the mashed potatoes in a large mixing bowl. Stir in the vegetable stock, sour cream, onion dip powder and half of both the chives and bacon. Season generously with freshly cracked black pepper.
• Pour the potato mixture into the prepared baking dish. Sprinkle the cheese evenly over the top. Bake until the cheese is melted and slightly golden and the casserole is bubbling around the edges, about 20 minutes. Sprinkle with the remaining chives and bacon. Serve warm with potato chips.

Steps:

• Preheat oven to 350 degrees F. Place potatoes in large saucepan. Cover with water. Add 1 tablespoon of the Marinade Mix to water. Bring to boil. Reduce heat to low; cover and simmer 10 to 15 minutes or until potatoes are fork tender. Drain and return potatoes to saucepan. Add milk, sour cream, 1/2 cup of the cheese, 1/2 of the bacon and remaining Marinade Mix to saucepan.
• Mash potatoes using a potato masher or electric mixer until potatoes are smooth and creamy. Spoon into 2-quart baking dish. Sprinkle with remaining 1/2 cup cheese and bacon.
• Bake 15 minutes or until heated through. Sprinkle with green onion.

Steps:

• Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
• In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.