MASHED POTATO KOLACHKES
My husband's Bohemian mother brought a kolachke recipe with her when she came to America. So these rolls are a part of our family's heritage. Other traditional fillings are prune, poppy seed and cottage cheese. -Jan Wagner-Cuda, Deer Park, Washington
Provided by Taste of Home
Time 55m
Yield about 2 dozen.
Number Of Ingredients 14
Steps:
- Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain, reserving 1/2 cup cooking liquid. Mash potato; set aside 1/2 cup (discard or save remaining potato for another use)., In a large bowl, dissolve yeast in warm water. Add the sugar, milk, shortening, 4 tablespoons butter, egg, salt, reserved cooking liquid and mashed potato. Beat in 2 cups flour until smooth. Stir in enough of the remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Turn onto a well-floured surface. Shape into 1-1/2-in. balls; place 2 in. apart on greased baking sheets. Flatten to 1/2-in. thickness. Cover and let rise for 15 minutes or until almost doubled. Melt the remaining butter., Brush each roll with butter. Bake at 400° for 5 minutes. Remove from oven and carefully make a 1-inch round indentation in the center of each roll with the back of a spoon. Fill with a rounded teaspoon of filling. , Return to oven until lightly browned, about 5-10 minutes. Remove from pans to wire racks. Combine confectioners' sugar and milk; drizzle over warm rolls.
Nutrition Facts : Calories 161 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 110mg sodium, Carbohydrate 26g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
THE BEST MASHED POTATOES
This recipe is often requested during Thanksgiving. It's totally tasty and everyone will rave! For a variation, serve in a casserole dish, and refrigerate overnight. Sprinkle extra Parmesan cheese and butter over potatoes and reheat in the oven.
Provided by Christina C
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 20m
Yield 12
Number Of Ingredients 7
Steps:
- Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.
- Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.
Nutrition Facts : Calories 380.6 calories, Carbohydrate 36.3 g, Cholesterol 64 mg, Fat 21.8 g, Fiber 3.2 g, Protein 11.6 g, SaturatedFat 13.6 g, Sodium 356.1 mg, Sugar 0.3 g
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
POTATO REFRIGERATOR KOLACHES DOUGH
She says these can stay in refrigerator up to 6 days. It is an old recipe of how they used to make kolaches. She says if packed in freezer slightly warm they keep their freshness. Dodge Extension 1976. No amounts given; must also have filling which is not in this recipe; this is just the dough.
Provided by Dienia B.
Categories Yeast Breads
Time P2DT12m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Boil and mash potatoes.
- While hot add potato water.
- Mash so there are no lumps; add butter.
- Add cold water with the powdered milk, sugar and eggs.
- Add yeast when not too hot.
- Add 2 cups flour; mix.
- Add rest of flour; mix until smooth.
- Put in a covered container so that it is only 1/4 full.
- Put in refrigerator overnight.
- Next day make buns size of walnut; put on cookie sheet.
- Work with dough while cold.
- If you don't want to work with all the dough at one time, return rest to refrigerator and use next day; this dough is supposed to last in refrigerator for 6 days.
- Grease the buns with pure lard or oil.
- Let rise until nearly double.
- Make dents in the center and put in the filling.
- Bake at 450 degrees Fahrenheit for 10 to 12 minutes until golden brown.
- Remove from oven; grease with shortening; cool.
- If to be frozen, cool slightly and pack in air tight contaners.
- Before they get too cold, freeze; if packed slightly warm it keeps in the freshness.
Nutrition Facts : Calories 229, Fat 7, SaturatedFat 4.1, Cholesterol 39.6, Sodium 283.1, Carbohydrate 36.4, Fiber 1.2, Sugar 8.5, Protein 5
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