MASHED POTATO CHIP DIP RECIPE
Just when you thought mashed potatoes couldn't get better, I baked them into a dip to create this Easy, Cheesy Mashed Potato Chip Dip. Full of fluffy Idahoan Signature™ Russets Mashed Potatoes, bacon and cheese, and served with potato chips!
Provided by Jennifer Debth
Categories Appetizer
Time 30m
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F and place rung onto top rack.
- In an oven safe/stove safe cast iron skillet, heat 1 tablespoon bacon grease.
- Once hot, add in jalapeno, green onions, and garlic.
- Cook 60 seconds and set aside.
- In a large stockpot, boil water.
- Once boiling, remove from heat and stir in potatoes.
- Let stand one minute, then stir in bacon, jalapeno mixture, mayo, sour cream, ranch seasoning, cheddar, and mozzarella.
- Place potato mixture into the oven safe/stove safe cast iron skillet.
- Top with remaining cheddar, mozzarella, and crushed potato chips.
- Bake in preheated oven for 10 minutes.
- Serve with more potato chips and crackers!
Nutrition Facts : Calories 182 kcal, Carbohydrate 12 g, Protein 6 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 24 mg, Sodium 415 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MASHED POTATO DIP
Provided by Food Network
Categories appetizer
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
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.
CRISPY MASHED POTATO CAKES WITH GRAVY DIP
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.
BASIC MASHED POTATOES
If you love good, old fashioned mashed potatoes this is the perfect recipe. Simple and delicious.
Provided by Esmee Williams
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 257.1 calories, Carbohydrate 43.7 g, Cholesterol 20.1 mg, Fat 7.2 g, Fiber 3.7 g, Protein 5.6 g, SaturatedFat 4.5 g, Sodium 76.1 mg, Sugar 4.6 g
FRENCH GARLIC MASHED POTATOES
Best side dish you can make in 30 minutes! French onion dip adds a little zip to the potatoes.
Provided by sloanjr1
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Dissolve 1 teaspoon salt in water in a saucepan and add potatoes. Bring to a boil, reduce heat to medium-low, and simmer until potatoes are tender, about 20 minutes. Drain and return potatoes to saucepan.
- Mash butter, French onion dip, and garlic into potatoes, using a potato masher or fork. Mix milk into potatoes, 1 teaspoon at a time, until potatoes are your desired consistency. Season with salt and black pepper.
Nutrition Facts : Calories 299.7 calories, Carbohydrate 40.2 g, Cholesterol 30.8 mg, Fat 13.8 g, Fiber 2.8 g, Protein 5.3 g, SaturatedFat 8.7 g, Sodium 777.4 mg, Sugar 2 g
SKORDALIA (GREEK GARLIC POTATO DIP)
Not only is this a fabulous dip for vegetables and breads and things like that, it's also served as a side dish for things like fried fish and grilled meats--so this stuff is as versatile as it is easy to make.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Peel and quarter the potatoes and add to a saucepan with enough cold salted water to cover by 1 inch. Place over medium-high heat; bring to a simmer. Reduce heat to medium and continue to simmer until potatoes are tender, but not falling apart, 15 to 20 minutes.
- While potatoes are cooking, add garlic and 1 teaspoon kosher salt to a mortar and pestle. Crush into a fine paste and reserve.
- Drain potatoes, reserving some of the cooking water to thin the dip out with later if desired. Let sit for 5 minutes.
- Transfer the potatoes to a mixing bowl. Mash with a potato masher or potato ricer until smooth and lump free. Stir in garlic paste. Add lemon juice and vinegar and stir in with the masher.
- Whisk in 1/2 cup olive oil in 3 or 4 additions. Add cayenne and more salt if needed. Pass dip through a mesh strainer into a bowl. Serve at room temperature, garnished with olive oil and oregano.
Nutrition Facts : Calories 183.1 calories, Carbohydrate 13.2 g, Fat 14.2 g, Fiber 1.6 g, Protein 1.6 g, SaturatedFat 2 g, Sodium 245.7 mg, Sugar 0.6 g
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