Stuffed Mashed Potatoes Recipes

MASHED POTATO-STUFFED MEATLOAF

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with foil.
• For the mashed potatoes: Poke each potato with a fork several times and microwave until soft, about 15 minutes (or use your microwave?s potato setting). Cool until you are able to handle them with a towel, about 2 minutes. Halve the potatoes and scoop out the flesh with a spoon and discard the skin. Mash the potatoes and butter in a medium bowl until smooth then fold in the sour cream, chives and 1 teaspoon salt until well combined. Set aside.
• For the meatloaf: Toast the bread crumbs in a dry skillet over medium heat until browned and fragrant, about 1 minute. Transfer to a large mixing bowl and set aside. Add the oil, onions, garlic, oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper to the skillet and cook, stirring, until onions are tender, about 8 minutes. Let cool slightly. Add the onion mixture to the bread crumbs along with the meatloaf mix, Parmesan and Worcestershire sauce. Toss and mix gently. Add the eggs and mix it completely into the meat mixture.
• Transfer 1/2 of the meatloaf mixture to the prepared baking sheet and gently press into a 12- by-3-inch rectangle. Gently create a well down the middle of the meatloaf mixture with a 1/2-inch wall on all four sides. Spoon the mashed potato mixture into the well. Working with a quarter of the remaining meatloaf mixture, gently flatten the mixture with the palms of your hands. Lay the meatloaf mixture over 1/2 of the mashed potatoes. Repeat with the remaining meatloaf mixture ensuring the potatoes are completely enclosed.
• For the glaze: Whisk together the ketchup, brown sugar and vinegar in a small bowl. Spoon the glaze evenly over the entire loaf.
• Bake until an instant read thermometer registers 160 degrees F in the center of the loaf, about 45 minutes.
• While the meatloaf is cooking, cook the peas according to package directions. Toss with the butter and season with salt and pepper. Keep warm.
• Slice and serve the meatloaf with butter, black pepper and the peas.

PAPAS RELLENAS (FRIED STUFFED POTATOES)

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash in a bowl with 1/2 teaspoon salt until no lumps remain. Set aside to cool to room temperature.
• Meanwhile, heat the vegetable oil in a large skillet over medium heat. Cook and stir the onion, green pepper, and garlic in the hot skillet until the onion has softened and turned translucent, about 10 minutes. Increase heat to medium-high, and stir in the ground beef. Cook and stir until the beef is crumbly and no longer pink. Stir in 1 teaspoon salt, cumin, pepper, tomato paste, and vinegar until the tomato paste has dissolved. Scrape into a mixing bowl, and allow to cool to room temperature.
• Line a baking sheet with plastic wrap or waxed paper, and set aside. Beat the eggs in a mixing bowl, and set aside. Pour the bread crumbs and flour into separate, shallow dishes, and set aside.
• Once the potatoes and beef have cooled, form the potato balls: grab a handful of mashed potatoes, and split into two equal portions. Form each piece into a small bowl shape, and fill with the ground beef mixture. Place the two halves together, seal the edges, and smooth to make a round ball. Gently roll the ball in the flour to coat and shake off the excess flour. Dip into the beaten egg, then gently roll in bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded potato balls onto the prepared baking sheet while breading the rest. Refrigerate 2 to 4 hours, or freeze for later use.
• To cook, heat the oil for frying in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Cook the potato balls in the hot oil in batches, using tongs to roll the balls around as they cook to ensure even browning, until crispy and golden brown, about 3 minutes per batch. Drain on a paper towel-lined plate before serving.

MASHED POTATO STUFFING

Steps:

• In a bowl, combine the potatoes and crumbs; set aside. In a skillet, saute onions in butter until tender; add to potato mixture. Stir in egg substitute, poultry seasoning, salt and pepper. , Just before baking, stuff turkey. Skewer and fasten openings. Tie drumsticks together. Place with breast side up on a rack in a roasting pan. Cover and bake at 325° for 3 to 3-3/4 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing.

LOBSTER STUFFED WITH MASHED POTATOES

Steps:

• Wash live lobsters under cold water, leaving rubber bands on claws. To kill a lobster sever its spinal cord (this is the least painful method). Deaden its sense of pain by thrusting the tip of the knife between the lobster's eyes and continue moving downward into the natural breach where the head and front abdominal shells meet. Turn lobster around and split downthe tail, but do not cut in half. Discard stomach. Remove rubber bands from claws. Place lobsters on baking dish or baking pan. Insert wooden skewers through the length of tails. Season with salt, pepper and 2 ounces of butter. using a pastry bag with a star tip, pipe mashed potatoes (see Mashed Potato recipe) into front cavity and bake in 375 degree oven for about 15 minutes. Serve lobster with melted butter and lemon wedges.
• For the mashed potatoes: Dice potatoes into 1-inch cubes. Place 1 1/2 quarts of water in medium-size pot over high heat. When the water boils, add the potatoes. Cover and cook until fork-tender. When potatoes are cooked, drain well using a colander. While the potatoes are draining in colander, melt butter in small pot. Add heavy ceam to butter. Bring butter and cream to a boil. Remove from stove. Place drained potatoes in a mixing bowl. Set electric mixer to medium speed and proceed wihpping potatoes. With machine running, slowly add heavy cream and butter. Whip potatoes until smooth (approximately 4 to 5 minutes). Stop machine and remove bowl. Fold in sour cream and scallions. Add salt and pepper. Place a star tip on pastry bag. Place potatoes in pastry bag. Pipe mashed potatoes into front cavity of lobster (see Lobster Recipe) and bake in 375 degree oven for 15 minutes. Yield: 2 servings

STUFFED MASHED POTATOES

Steps:

• For the Mashed Potatoes:
• Cook the whole potatoes in water over moderate heat until soft. Mash until relatively smooth. Process the aji chili with 2 tablespoons water, the turmeric, salt, and oil until smooth. Stir the spice paste into the potatoes and mix well.
• For the Chicken Filling:
• In a bowl combine all the filling ingredients until smooth.
• For the Causa:
• 1. Spread half of the mashed potato in the oiled dish.
• 2. Spread all of the filling over the potatoes. Cover with the balance of the potatoes. Cover with plastic wrap and chill until cold.
• Serve cold, cut into 2-inch-wide slices.
• Extra! Tips from Epicurious:
• • This dish dates from Peru's colonial period. Derived from the Quechua (the indigenous Peruvian language) kausay, which translates as "necessary sustenance," its name is indicative of how satisfying it is. Serve causa as a main course for lunch, or serve slices as a hearty appetizer before dinner.
• • Yellow aji pepper powder, also called aji amarillo, is available online at www.myspicer.com.
• • Starchy Peruvian yellow potatoes are traditionally used for this dish, but Yukon golds make a fine substitute.

MASHED POTATO STUFFED MEATLOAF

Steps:

• Heat oven to 350°F. Grease 9x5-inch loaf pan with shortening. Make potatoes as directed on box except omit butter and use 1 cup water, 1/2 cup milk and Cheese Sauce pouch. Set aside.
• In large bowl, mix Meatloaf ingredients until well blended. Firmly press half of beef mixture into pan. Spoon potatoes over beef mixture to within 1/4 inch of edges of pan. Spoon remaining beef mixture over potatoes; press gently.
• Bake 60 to 65 minutes or until meat thermometer inserted in center of loaf reads 160°F. Let loaf stand 10 minutes; remove from pan.