Pillow Potatoes Recipes

PILLOW POTATO BISCUITS

Steps:

• In a bowl, combine the potato flakes, sugar, butter and hot water. Add cold water and biscuit mix, stirring until well-blended. Add more cold water if necessary to form a soft dough. , Turn onto a lightly floured surface; knead 10 times. Roll dough to 1/2-in. to 3/4-in.-thickness; cut with 2-in. biscuit cutter. , Place on an ungreased baking sheet; brush with milk if desired. Bake at 450° for 13-14 minutes or until lightly browned.

PILLOW POTATOES

Steps:

• 1. I peel my potatoes and cut them in ¼ inch thick slices. I take 3 onion slices and separate them into rings. Then I start making the pillow part.
• 2. Take the two pieces of foil and put the shiny sides together and on one of the long sides, fold the edges together and roll over twice, making sure it is pressed together well. Then place it on cookie sheet and fold the top piece back.
• 3. Now put a single layer of potatoes on the bottom and then place a layer of onion over then sprinkle with the seasonings and keep layering taters and onions with seasons till all done. Now slice the butter into pats and place all over the top. Now bring top down and seal all edges, folding it at least twice but leave as much room as possible.
• 4. Place this in 400 degree oven, the steam will puff it up and it is ready about 10-15 minutes after puffed. Take this out and then open just one side and be careful cause the steam will burn ya. Layer the cheese slices over the top and reseal and place back in the oven for 10 minutes.
• 5. Notes; I have done this with all kinds of veggies, I of course change the seasonings depending on the veggie but I have done broccoli, cauliflower, carrots, sweet potatoes etc. The other thing I have done that my family loves is English peas, I add a touch of mint. I sometimes place cheese over them and the kids love cheesy peas.

IDAHO POTATO PILLOWS

Steps:

• 1. Boil potatoes with the salt, in the peel, until thoroughly cooked. Peel when still warm. Grate through a fine grater. Place in a large bowl.
• 2. Make a hole (or well) in the center and drop in the eggs. With your fingers, work eggs into potatoes, only slightly.
• 3. Drizzle with the butter. Sprinkle with all of the flour and pepper. Now quickly work into a medium soft dough. Do not overwork.
• 4. Divide dough into 4 parts. Generously dust counter with flour and with a rolling pin, roll dough out to a 1/8" thickness. With a dough cutter or pairing knife, cut into 3" triangles.
• 5. Heat frying oil to 350°. Place triangles into oil and constantly spoon hot oil over them. Brown and turn to brown other side. (Note: If pillows do not puff fully, the oil is either too hot or not hot enough.) Place in one layer only onto a paper towel lined plate and sprinkle with extra salt. Serve at once with the following sauces: pineapple chutney sauce, guacamole, or tomato and cilantro salsa.

POTATO PILLOWS

Steps:

• 1. Cut potatoes into large pieces.
• 2. Heat 2 inches water to boiling in a pot. Add potatoes.
• 3. Cover and heat to boiling; reduce heat. Cook pieces for 20-25 minutes, or until tender; drain. Shake pan gently over low heat to dry potatoes.
• 4. Heat oven to 425 degrees. Grease or spray a cookie sheet.
• 5. Mash the potatoes until no lumps remain. Beat in milk in small amounts (the amount needed to make potatoes smooth and fluffy depends on the type of potatoes you use).
• 6. Add ½ cup butter or margarine, salt and pepper. Beat vigorously until potatoes are light and fluffy.
• 7. Add eggs and beat until blended.
• 8. Drop potato mixture by spoonfuls onto cookie sheet.
• 9. Brush with melted butter.
• 10. Bake 15 minutes or until light brown.