Silky Potato Pillows Sp5 Recipes

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.

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 POCKETS #SP5

Steps:

• Preheat oven to 350.
• Prepare the hashbrowns.
• Carmelize the onions in a pan with 2 tablespoons of the olive oil, over low/medium heat.
• Lay the puff pastry sheet on a sheet pan and put 1/6 of the hashbrowns, onions and cheese in center of the puff pastry sheet.
• Brush water on the edges of the puff pastry, fold over the potato mixture and seal shut with the tines of a fork.
• Brush remaining olive oil on the pastry pockets.
• Bake until golden brown-approx 20 minute.

SIMPLY SPICY POTATOES #SP5

Steps:

• Put olive oil in medium fry pan.
• Add onion, cook on low heat till translucent.
• Add garlic, cook for few minutes.
• Add hot pepper flakes, mix well.
• Add capers, mix well.
• Add Simply Potatoes, mix and cook on low heat till hot.
• Serve with chicken or any type of meat. Delicious!

ANIMAL-STYLE SKILLET POTATOES #SP5

Steps:

• First, start caramelizing the onions: heat 2 tablespoons oil in a large skillet over medium heat for 1-2 minutes. Place the onions in the skillet and let cook, without stirring, for 5-8 minutes, until the bottom sides have started to brown. Once the bottom sides have started to brown, reduce the heat to low and continue cooking, stirring occasionally, until the onions are thoroughly browned, about 20 minutes.
• After the onions have been cooking for about 15 minutes, start cooking the potatoes. Heat remaining 2 tablespoons oil in a separate skillet over medium heat for 1-2 minutes. Add potatoes and cook, covered, until the potatoes are easily pierced with a fork, about 15 minutes. Stir occasionally.
• Stir the Thousand Island dressing into the potatoes and stir gently to coat. Tear each slice of cheese into four pieces and place on top of the potatoes. Place the lid on the skillet and cook 1-2 minutes, until the cheese has melted.
• Top with caramelized onions and serve.

SILKY POTATO PILLOWS #SP5

Steps:

• In a mixing bowl, combine the mashed potato and goat cheese.
• Fold the chives into the mashed potato and cheese mixture.
• Place a heaping teaspoon of the mashed potato mixture in the middle of a wonton wrapper, wet the edges of the wrapper lightly with water and fold one corner on to the other, creating a triangle, sealing the edges firmly with your fingers. Don't let any of the filling get on the edges as it will leak out during cooking. If this happens try less filling.
• When you've used up all the filling and/or wrappers, arrange the pillows on a parchment lined plate and refrigerate them for about 20 minutes.
• Heat the butter over medium heat in a large pan until it starts to foam slightly. Add the pillows in one layer (you can do this in batches so you don't crowd the pan) and cook a few minutes on each side until warmed through and soft.
• Serve right away nice and warm!