Potatoes USA shares tasty recipes for everyone


VALLEY — Enjoy some potato recipes, courtesy of Potatoes USA. See PotatoGoodness.com.

Blender Ready Creamy Vegan Mashed Potatoes

Ready Time: 30 min

Prep Time: 10 min

Cook Time: 20 min

Potato Type: Russet

Serves: 2

Prep Method: Boiled Mashed

Recipe by Heather McClees

Ingredients

2 very large russet potatoes (about 4-5 inches long) or 4-5 smaller yellow potatoes

3/4 cup no-salt-added vegetable broth (Kitchen Basics brand used)

1 Tablespoon liquid smoke flavoring (I used Colgin brand)

1/2 teaspoon black pepper, plus more for sprinkling

1 teaspoon dried tarragon for garnishing each bowl (or favorite herb such as oregano)

Preparation

Wash the potatoes well and pat dry. Now cook the potatoes. Boiling or steaming them are the healthiest options. Let the potatoes cool for about 5 minutes (or put them in the fridge overnight and make them the next day). Then chop them into cubes, leaving the skins on since they add more nutrition; add the cubes of potatoes to the blender, and add the broth and liquid smoke.

Add the pepper and put the lid on the blender. Pulse the potatoes on a low-medium setting until thick and creamy. To serve, scoop even amounts of the potatoes into two bowls, add a pinch of tarragon to the top of each dish, a sprinkle more pepper if you like.

You can also add 1 Tablespoon of tahini to this recipe pre-mixing for a savory flavor and more protein and healthy fats, or top the potatoes with hummus or an oil-free vegan gravy if you prefer.

Nutrition: Calories 300; Sodium 42mg; Vitamin C 42%; Carbohydrates 66g; Fiber

7g; Protein 8g; Potassium 1661mg

Chocolate Mashed

Potato Truffles

Ready Time: 30 min

Prep Time: 30 min

Potato Type: Russet

Serves: 25

Prep Method: Mashed

Recipe by Sarah Bond

Ingredients

1 cup mashed potatoes

1 Tablespoon butter + 1 Tablespoon milk

2 Tablespoon honey

1 Tablespoon cocoa powder

1/4 teaspoon vanilla extract

1 large bar (200 grams) dark chocolate

1/4 cup each of chopped pistachios, chopped shaved almonds, shredded coconut, cocoa powder (or whatever toppings suit your fancy)

If you’re using freshly made, warm mashed potatoes, mix in butter and milk. If you’re using leftovers that don’t yet have butter or milk in them, melt the butter and mix it in, along with the milk.

Set a wire mesh sieve over a large bowl and, working in batches, push your potatoes through the sieve with a rubber spatula or spoon. This can seem a bit labor intensive, but it’ll give you ultra fine and fluffy mashed potatoes!

Mix honey, cocoa, and vanilla into the potatoes, tasting and adding more honey or vanilla as needed.

Form potato dough into teaspoon sized balls and set on a large plate. Get your preparation station ready by putting your topping ingredients (pistachios, almonds, shredded coconut, cocoa powder and/or whatever else you’d like to roll your truffles in) in small bowls.

Using the double boiler method or the microwave, melt the dark chocolate until 3/4 is melted, then stir to melt the rest.

Set a potato ball on a fork and dunk it in chocolate. Let the excess run off then plop it into one of your topping bowls. Spoon toppings over the chocolate then transfer back to your plate. Continue until all of your truffles are coated, then pop them in the freezer for 5 minutes to harden.

Nutritionals are per 1/25th recipe, 1 truffle.

Nutrition: Calories 70; Fat 3.8g; Sodium 35mg; Cholesterol 3; Carbohydrates 8.2g; Fiber 5g; Protein 1.2g; Potassium 78mg; Sugar 5.6g

Cheesy Jalapeño

Potato Bites

Potato Type: Russet

Serves: 30

Prep Method: Pan Fried

Recipe by: Foodie with Family

Ingredients

6 cups leftover mashed potatoes, cold

1 beaten egg

1 1/4 cups shredded Monterey Jack or Pepper Jack cheese

3/4 cup flour

1 fresh jalapeño pepper, stemmed then finely minced

4 green onions, trimmed of the root ends and finely minced

2 to 3 inches of canola or peanut oil in a heavy-bottomed, high-sided pan

Salt for sprinkling after frying

Preparation

Mix together the mashed potatoes, beaten egg, grated cheese, flour, jalapeño pepper, and green onions until you have an even mixture. Set aside.

Heat the oil in the pan until shimmery or until it reaches 350°F on a deep-frying thermometer. Carefully drop spoonfuls or use a small cookie scoop to drop small rounds of the batter into the hot oil. Fry for 3 to 5 minutes, or until deep golden brown. Use a slotted spoon to transfer the Cheesy Jalapeño Potato Bites to a paper-towel lined plate to drain and immediately sprinkle with salt to taste.

Repeat with the remaining potato mixture in as many batches as needed.

Serve hot, or chill the leftover, fried Cheesy Jalapeño Potato Bites on a sheet pan, then freeze until solid and transfer to a resealable zipper top bag.

Nutrionals are based on one Cheesy Jalapeño Potato Bite.

Nutrition: Calories 130; Fat 10g; Sodium 140mg; Cholesterol 10; Vitamin C 6%; Carbohydrates 9g; Fiber 1g; Protein 3g; Potassium 75mg


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