Mashed Potato Noodles Recipes

HOMEMADE POTATO NOODLES RECIPE - (4.3/5)

Steps:

• In medium bowl, beat together mashed potatoes, egg, cream of tartar, nutmeg and salt until smooth. Gradually add flour, blending well until dough is stiff, yet somewhat sticky. On floured board, using about 1 1/2 tablespoons dough, roll into finger-shaped noodles; set on tray in one layer. In large saucepan, bring salted water to boil. Pour in half the noodles and boil until they float to top. Reduce heat to medium, simmer 3 minutes. Drain, rinse and repeat with other half. Heat skillet over medium heat; add 2 tablespoons butter and 1/4 cup bread crumbs; stir to brown lightly. Season crumbs with dash salt, garlic powder and parsley. Add half the boiled noodles, tossing carefully to coat. Lower heat to warm, cover and cook 10 minutes. Repeat with other half.

RUSTIC GERMAN POTATO NOODLES RECIPE BY TASTY

Steps:

• Peel potatoes. Cut them into 1-inch (2 ½ cm) slices and boil them in salted water for 25 minutes or until they are tender.
• After boiling, take them out and let them cool for 10 minutes, allowing them to steam to remove excess moisture.
• Mash potatoes until no lumps remain.
• Add eggs, salt, nutmeg, and 2 cups (250 grams) flour, and knead into a dough. If dough is too sticky, add more flour until it holds its shape but is still smooth.
• Put a piece of dough on a floured surface and roll into a 1-inch (2.5 cm) thick log.
• Cut in 1-inch (2.5 cm) pieces and roll them carefully in your floured palm for a noodle shape. Repeat with the remainder of the dough.
• Boil noodles in a large pot with salted water. Stir carefully once or twice to make sure noodles don't stick to bottom of the pan. Once they float on the surface, they are cooked and ready to be taken out.
• In a medium-sized pan, melt the butter.
• Add noodles and bacon and fry until both are golden brown on all sides.
• Add chicken broth and white wine and let reduce for a few minutes until sauce becomes slightly creamy.
• Top with green onions before serving.
• Enjoy!

BADISCHE SCHUPFNUDELN (POTATO NOODLES)

Steps:

• Place whole potatoes in their skins into a large pot of boiling water; boil for 25 to 30 minutes. Remove potatoes, and discard water. When cool enough to handle, peel potatoes, and place on a lightly floured surface. Mash potatoes with a rolling pin.
• Place mashed potatoes into a large bowl. Stir in flour, egg, parsley, salt, and nutmeg. Knead well to form a smooth dough. Then roll out the dough to a thickness of about 1/2 inch. Cut flattened dough into thin strips, about 1 1/2 inches long. Gently roll out the strips, or stretch them until the ends taper. Set aside for 15 minutes.
• In a large skillet, heat lard over medium heat. Place the potato strips into the skillet, and fry until golden brown on both sides.

CHICKEN NOODLES AND MASHED POTATOES

Steps:

• Chicken & Noodles:.
• In large pot add your chicken, water, carrots, onion, celery, garlic salt, seasoning salt, black pepper and parsley.
• Set heat to high. Bring to a boil and then turn to Med. Let cook for about 45 minutes.
• Grandma always used a pressure cooker, and I need to ask her how long she cooked her chicken when she used it. I always use her recipe in a regular pot because I don't have a pressure cooker. They kinda scare me actually when they whistle. haha.anyway --.
• Once chicken is done, remove it from broth and separate the bones and skin from meat. Return meat to the pot of broth.
• Turn heat back to high and when its brought to a boil, add your egg noodles. Let cook until noodles have soaked up most of the broth. Don't worry if they crowd the pot, they'll soak up all that yummy chicken and veggie broth and make a kind of sauce. Just make sure to turn temp down to Med-high after it's brought back to a boil.
• Mashed Potatoes:.
• Peel and chop all of your potatoes and add to a separate large pot of water. Cook on high for about 15 minutes or until potatoes are tender. Drain water.
• Add margarine and milk to potatoes and using a hand held mixer or your kitchen aide, blend until fluffy and smooth. Add salt and pepper to them to taste. You may need a little more milk depending on how thick you want them.
• In a large dinner bowl or soup bowl add your mashed potatoes to the center. Ladle chicken and noodles over top of the mashed potatoes.
• Serve with rolls and butter.

MASHED-POTATO NOODLES

Steps:

• Boil the potato in water until tender. Finely mash and allow it to cool to lukewarm.
• Stir in the egg and one teaspoon of the salt. Mix in the flour enough to make a soft dough. Be sure to add enough flour so the dough is not sticky. Transfer the dough to a well-floured board.
• Knead the dough lightly for a minute or two. Roll into a rectangle about eight by 12 inches and about one-half-inch thick. Bring a kettle of salted water to a boil.
• At this time place the onions, cabbage and remaining teaspoon of salt in a heavy-bottomed skillet or saucepan, cover tightly and place over low heat to steam until very tender but not brown.
• Cut the dough into strips one-fourth-inch wide and cut the strips into one-inch pieces. You may cook the noodles as they are or roll each one lightly into a slender sausage shape. Drop the noodles into boiling water and boil about three minutes, until they rise to the surface. Drain and keep covered.
• Melt the butter in a large skillet. Add the bread crumbs and stir in the steamed onions, cabbage and dill. Add the cooked noodles, heat and toss lightly to mix with the crumbs and onions and serve.