1 Bowl 1 Person Mashed Potatoes Recipes

MASHED POTATO FOR ONE

Steps:

• In a small bowl, mash all ingredients until smooth. Spoon into a small microwave-safe dish. Cook on high for 30 seconds or until heated through.

1 BOWL 1 PERSON MASHED POTATOES

Steps:

• Place the potato on a pot and fill it (the pot not the potato) with water.
• Put it on the stove and wait for the potato to be tender (you can tell cause you can stick a fork in it without any trouble, it just slides).
• Drain the water and place the potato in the same pot.
• With a fork mash the potato, it will look dry don't you worry.
• Put salt and pepper (as much as you like), butter and milk, mix it all and watch the creaminess appear.
• You don't even have to serve it on a dish, you can pig out on it in the same pot!
• Enjoy.

PERFECT MASHED POTATOES

Steps:

• Put the potatoes in a large saucepan and add enough cold water to cover. Season with salt and bring to a simmer; cook, uncovered, until the potatoes are fork-tender, about 45 minutes.
• Drain the potatoes. Hold with an oven mitt or kitchen towel and peel off the skins, then transfer the potatoes to a bowl.
• Add the butter and warm milk to the bowl and mash with a potato masher or fork (or pass the potatoes through a ricer or food mill for a smoother mash). Season with salt and pepper.
• Plan on 1/3 to 1/2 pound potatoes per person for your feast.

EASIEST EVER MASHED POTATO TORTA ( MASHED POTATOES WITH CHEESE)

Steps:

• Heat oven to 350°F Grease bottom and side of 1-quart casserole with shortening. In 8-inch nonstick skillet, melt 2 teaspoons butter over medium-high heat. Cook onions and bell pepper in butter 1 minute, stirring occasionally. Remove from heat; set aside.
• In 2-quart saucepan, heat water, half-and-half and 1/4 cup butter to boiling; remove from heat. Stir in both packets of potatoes (and seasoning) just until moistened. Let stand about 1 minute or until liquid is absorbed. Beat with fork until smooth.
• Spoon 1 1/3 cups of the potatoes into casserole; top with half of the onion mixture and 3/4 cup of the cheese. Spoon another 1 1/3 cups potatoes over cheese; carefully spread to cover. Sprinkle evenly with remaining onion mixture. Top with remaining potatoes; carefully spread to cover. Sprinkle with remaining 3/4 cup cheese.
• Bake uncovered about 30 minutes or until hot.

MASHED POTATO BOWLS

Steps:

• Cook potatoes with 1 tsp salt in boiling water just to cover (about 25 minutes), or until tender; drain, and cool just to touch.
• Mash the potatoes in a large bowl, using a potato masher.
• Stir in the remaining 1 tsp salt, cream cheese, egg, 2 Tbsp flour, pepper (if using) and the baking powder; mix well until thoroughly combined.
• Spoon the mixture into 6 large mounds on a baking sheet.
• Shape each mound into a 4-inch bowl-like shapes, using the back of a spoon; cover and freeze until firm and frozen (at this point you may keep them in the freezer up to one month until ready to use, just store them in a zip-lock freezer bag).
• When ready to use, remove them from the freezer, and place the potato bowls on a lightly-greased cookie sheet.
• Brush the potato bowls with melted butter (do not thaw), and sprinkle with paprika.
• Bake (frozen) bowls in a 450 degree oven, for 15 minutes, or until thoroughly heated, and lightly browned.