Tag Archives: potato

Potato rolls

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Makes 12 dinner rolls

Ingredients

  • 1 cup mashed potatoes room temperature (see notes below)
  • 2 large eggs
  • ½ cup salted butter melted and cooled slightly (see notes below)
  • ¾ cup milk warm
  • 2 ¼ teaspoons instant yeast see notes below
  • 3 Tablespoons sugar
  • 3 ¾- 4 ½ cups all-purpose flour see notes
  • 2 teaspoons salt

Egg wash

  • 1 large egg
  • 2 Tablespoons water

Instructions

In the bowl of a stand mixer add the mashed potatoes, eggs, butter, and milk. Mix slightly with a spoon. Add the yeast, sugar, 2 cups of flour, and salt and mix with a dough hook attachment until the flour is incorporated. Add more flour until the dough has cleared the sides of the bowl. You should end up using between 3 ¾- 4 ½ cups of flour.

Knead for about 7-10 minutes. The dough will be sticky still but should stick to itself more than the sides of the bowl or your fingers when touching it.

Remove the dough to hold in your hands for a second while you spray the bowl with cooking spray. Return the dough to your bowl and cover. Let rise until the dough is doubled in size, about 90 minutes.

Once the dough has doubled in size, spray a 9×13 baking dish with cooking spray and set aside.

Lightly flour a counter and tip the dough out. Divide the dough into 12 equal size pieces and roll into balls. Place each ball in the baking dish 3 columns of 4 rolls. Place each dough ball ugliest side down.

Cover loosely with plastic wrap, not letting it touch the tops of the rolls so they have room to grow. Let the rolls double in size again, about 45-60 minutes.

During the last 20 minutes of the second rise, preheat your oven to 350F degrees.

Make the egg wash right before placing the rolls in the oven by whisking the egg and water together. Brush the tops of the rolls evenly and bake the rolls. Bake for about 28-32 minutes until the tops are a nice golden brown.

Remove from the oven and let cool in the pan for 5 minutes before removing. Serve warm, smothered in butter and honey, if desired.

Credit: https://www.thecountrycook.net/potato-rolls/

German potato salad

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Best served warm, this recipe is savory, sour and herbal. Based on vinegar and mustard, it keeps well at room temperature compared.to.its.mayonnaise and egg-based cousins.

Ingredients

  • 2.5 lbs russet (peeled) or red potatoes (scrubbed), quartered
  • ¼ cup salt, for boiling
  • 6 strips bacon, diced
  • 3 ribs celery, diced
  • 3 cloves garlic, smashed & minced
  • 10 chives, finely chopped
  • 10 sprigs parsley, de-stemmed and finely chopped
  • 1 medium onion, diced
  • ⅓ cup cider vinegar
  • ⅓ cup honey
  • 2 tbsp dijon mustard
  • 2 tsp dill weed
  • 1 tsp ground black pepper
  • 1 tsp granulated garlic
  • ½ tsp white pepper

Directions

Prepare 5 quarts of cold water, salted.with ¼ cup salt. Scrub potatoes, peel if using russet. Quarter into bite sized pieces and add to the pot. Raise to to a rapid boil, then simmer until potato is tender to the fork, about 10 minutes. Drain and set aside.

Add minced bacon to a cold skillet. Raise to medium heat, browning and rendering the fat. Add diced onion and garlic, sauté until tender but not caramelized. Add to the potatoes.

Combine mustard, honey, Apple cider vinegar and spices in a small bowl. Add to the potatoes.

Toss the potato mixture until combined. Add parsley and chive, and toss to combine. Serve warm, or chill and serve cool.

Potato Leek Soup

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Potato leek soup garnished with bacon, cheese and shredded leek greens

Simple soup with chicken base and vegetables, thickened with potato flakes and cream. Serves 6.

Ingredients

  • 3-4 medium shallots, minced (about 1 cup)
  • 2 – 3 Russet potatoes, peeled and chopped into 1″ cubes (about 2 cups)
  • 2 ribs celery, diced (about 2/3 cup)
  • 1 medium carrot, diced (about 1/2 cup)
  • 3 – 4 leeks with the greens removed and reserved, diced (about 1/2 cup)
  • 2 cloves garlic, minced (about 1 tbsp)
  • 2 tablespoon butter
  • 2 tablespoon olive oil
  • 6 cups chicken broth
  • 1 cup potato flakes, reserved
  • 1/2 cup whole milk or 1/3 cup half & half, reserved
  • Salt and pepper to taste
  • Optional, 1 tablespoon white miso
  • Optional, 2 teaspoon light soy sauce
  • 1 leek green, finely minced for garnish

Instructions

In a 3 quart saucepan, melt butter over medium-high heat, then add olive oil. Saute shallot, celery and carrot until shallots are translucent, about 6 minutes. Add garlic and leek, and saute until fragrant, 3 additional minutes.

Add potatoes and cover with chicken broth. Raise heat to a boil, then reduce to medium and simmer for 20 minutes, until potatoes are tender. Gradually add potato flakes while stirring until soup thickens. Add milk or half & half and stir to combine. Season with salt, pepper, miso, and soy to taste.

Serve topped with shredded cheddar cheese, bacon crumbles and minced leek green.

Houlihan’s Baked Potato Soup

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This is a copycat recipe for Houlihan’s Baked Potato Soup.

  • 1 1/2 pounds baking potatoes
  • 1/4 pound butter (1 stick)
  • 2 cups yellow onion diced
  • 1/3 cup flour, all-purpose
  • 5 cups water
  • 1/4 cup chicken broth, low salt
  • 1 cup potato flakes instant
  • 3/4 teaspoon basil dried
  • 1/2 teaspoon red hot pepper sauce (eg. Tabasco)
  • 1 cup heavy whipping cream
  • 1 cup milk
  • salt to taste
  • white pepper to taste

Directions

Preheat oven to 400F.   Prick washed potatoes and bake until a fork pierces to the center easily. Remove potatoes from oven and allow to fully cool.  Remove skin and cut potatoes into 1/2 inch cubes. Set aside.

Melt butter in a large saucepan, and add onions. Sauté over low heat for 10 minutes or until onions are translucent. Add flour to onions and butter and cook 4 – 5 minutes, stirring well until flour is absorbed.

In a separate container, combine water, chicken base, potato flakes and seasonings. Stir or whisk thoroughly to eliminate lumps. Add slowly to onion mixture, stirring constantly so no lumps form.  Increase to medium heat and continue cooking until the soup begins to gently simmer. Add milk and cream, stirring until smooth and lightly thickened. Simmer for 15 minutes.  Do not boil. Soup should just simmer lightly.

Add cubed baked potatoes and stir to combine.  Remove from heat.

Top each serving with grated cheddar cheese, sliced scallions and  bacon pieces.