Not Your Grandma’s Mashed Potatoes: Eight Potato Recipes Sure to Tickle Your Tongue
Potatoes, while a simple and inexpensive starch, have many standard ways they are prepared, but the opportunities are nearly endless for ways to liven them up aside from the typical fried and mashed options. There are many different types of potatoes in many different colors, from sweet potatoes, to golden russet, to red and blue and even combinations of the different colors. Adding cheese and bacon usually only makes them better. Here’s some ways you can prepare them outside of the standards.
- Potato Croquettes: A potato croquette is a bite sized ball of potato covered in breadcrumbs and fried. Mashed potatoes, seasoning, egg yolks and flour are mixed together to form the filling. They’re then rolled in beaten egg followed by breadcrumbs before being pan fried to from a crunchy treat.
- Loaded Potato Soup: This is an easy way to give the loaded baked potato experience to a large crowd. It combines all the same things found on a baked potato in the form of a soup. With a potato puree and cream or milk base, it has sour cream, green onion, cheddar and bacon, it is a new take on the old classic, and is nearly as easy to do.
- Twice Baked Potato Casserole: This casserole is the lovechild of potato salad and a twice baked potato. It can be served either hot or cold, depending on the season and occasion. It starts with a classic baked potato, diced and is mixed together with sour cream, cheddar, bacon, green onions, and a little mayo. The mixture is baked, and then ready devouring.
- German Potato Salad: German potato salad sets itself apart from other potato salads by having a vinegar sauce instead of mayonnaise. Traditionally served hot, it is just as delicious cold. With bacon and pickles, it is a great side dish at a picnic or barbecue.
- Scalloped Hassleback Potatoes: This is a cheesy and delicious potato that makes a great side for a steak or chicken dish, or an entire meal for smaller appetites. Slice a whole potato into thin slices, without cutting all the way through. Between each slice add a slice of butter and pieces of parmesan with a seasoning of garlic, salt and olive oil. Bake the potato for 45 minutes before drizzling with heavy cream and top with cheddar, and bake for 10 more minutes. Yum!
- Colcannon: Combining kale or cabbage into mashed potatoes is one way to ensure everyone eats their veggies! This simple dish with additions of cream and green onions is an Irish classic of two of their signature foods. This side dish can go with many different meals, sure to please those of Irish heritage and others alike.
- Rosemary Roasted Potatoes: These bite sized potatoes are a great side dish as a swankier alternative to fries that may taste even better. Baby Yukon gold potatoes are sliced partially at eighth inch intervals, and tossed with olive oil, salt, pepper and rosemary and roasted until tender.
- Roasted Potato Leek Soup: This creamy soup is hearty but is light to the taste. Roasted potatoes and leeks are combined with lightly roasted arugula and pureed. The puree is then added to a wine and chicken stock, and cream is stirred in. It is garnished with parmesan cheese and crispy shallots. A great starter for a meal, or as it meal itself.