Posts Tagged ‘mashed potatoes’

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Deconstructed Pierogi Lasagna

March 17, 2017

Pierogi are filled dumplings that often have some combination of potato, cheese and meat inside. Rather than making individual dumplings, we decided to try it in the style of a lasagna. This is a rich and hearty dinner, so consider a light salad alongside for freshness.

20170301 Pierogi 01

You will need:

  • 1 package fresh lasagna noodles (or 9 boxed noodles, parboiled)
  • 12 oz thick cut bacon
  • 1 large onion, diced
  • 2 lb red skinned potato
  • 3 T butter
  • 8 oz reduced fat chive and onion cream cheese, room temperature
  • 1 small bunch scallions, trimmed and chopped
  • Salt and pepper, to taste
  • 3 c shredded cheddar cheese

Then you will…

  1. Preheat your oven to 400 degrees. Line a rimmed baking sheet with foil. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  2. Spread the bacon on the prepared baking sheet. Bake for 10-12 minutes or until starting to crisp up. Remove from the oven. Transfer the bacon to a paper-towel lined plate and set aside. Crumble once cool.
  3. Reduce oven temperature to 350 degrees.
  4. Cut the potatoes into 1 inch chunks. Put them in a large pan and cover with cold water. Add some salt.
  5. Bring the potatoes to a boil and allow to cook until able to be easily pierced with a fork, about 7-10 minutes.
  6. Drain the potatoes and return to the pan. Add the butter and cream cheese, and mash the potatoes until mostly smooth.
  7. Mix in the scallions and half of the bacon.
  8. Season with salt and pepper to taste.
  9. Line the baking dish with 1/3 of the lasagna noodles.
  10. Spread 1/3 of the mashed potatoes and sprinkle with 1/3 of the cheese.
  11. Repeat two more times with the remaining noodles, potatoes and cheese.
  12. Sprinkle the top with the remaining bacon.
  13. Cover lightly with foil.
  14. Bake for 30 minutes.
  15. Remove the foil and continue baking until warmed through, bubbly and golden, another 15 minutes or so.

20170301 Pierogi 02

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Duchess Potatoes

January 22, 2016

This is a fun variant on mashed potatoes. You get the creamy mashed potato goodness on the inside, and then the outside is slightly crispy and golden with butter. So much fun!

20151225 Duchess Potato 02

You will need:

  • 3 lb russet potatoes (about 9 medium), peeled and cut into large pieces
  • 1 c milk
  • 1/2 c + 4 T butter, divided
  • Salt and pepper, to taste
  • 4 eggs, beaten

Then you will…

  1. Place the potatoes in a large pot of cold water. Salt the water.
  2. Bring the water to a boil and cook the potatoes until they are easily pierced with a fork.
  3. Drain the potatoes and return to the pot.
  4. Place on a warm burner and allow any excess water to boil off.
  5. Mash with the milk and 1/2 cup of butter.
  6. Season with salt and pepper.
  7. Mix in the eggs until well combined.
  8. Heat oven to 425 degrees. Grease a cookie sheet.
  9. Drop potatoes by spoonfuls onto the sheet. Brush with melted butter and sprinkle with salt and pepper.
  10. Bake for 15 minutes, until golden brown.

 

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