I’m not sure mashed potato could really ever be described as stylish?
But I think this makes headway toward that description…
I thought I’d share how I serve mashed potato! Brace yourselves, blogging doesn’t get any more exciting than this 😉
Prepare your potatoes in the usual way
Mash as you normally would – I use a potato ricer as this eliminates lumps
Stir in some butter, and/or herbs, onion, black pepper – however you fancy seasoning your mash!
Fill a piping bag with the mash (or use a freezer/food bag with the end cut off if you don’t have an icing kit to hand)
Pipe the mash into a swirl – similar to how you’d pipe the top of a cupcake
Bake for 10 minutes in a moderate oven
Or, and this is the beauty of this method, pipe onto a baking tray and freeze. This makes fantastic individual portions, that can be removed from the tray and bagged up to be baked at a later date. A great way to reduce waste by using up extra potatoes, as well as having mash potato to hand in an emergency!
Hi Jo,
those look fantastic! I do a similar recipe for the freezer, although mine calls for a beaten egg and some cream cheese, but very close to yours. These are really great for a holiday dinner, and with Easter coming up, I’m just sayin’ . . .
Please share ;-)?
We call these Potato Puffs
4 very large russet potatoes (about 4 lbs – 1.81 kg -total), peeled and cooked till soft
1/3 cup (80 mL) milk
1-2 Tablespoons (15 to 30 g) butter
1 teaspoon (5 mL) salt
1/8 teaspoon (.5 mL) pepper
3 oz. (84 g) low-fat cream cheese, softened
2 beaten egg yolks
Mash cooked potatoes with milk, butter, salt and pepper. If you have a stand mixer, cream the cream cheese, then whip in mashed potatoes, scraping the sides of the bowl, and lastly whip in the beaten egg yolks. I don’t have a ricer, but have made these by mashing with a masher, and beating hard, the cream cheese and egg yolks, with great success. But I do think a ricer gives you a lighter texture!
Drop (1/4 to 1/3 cup pounds) or pipe onto a waxed paper-lined baking sheet. Freeze for about 2 hours. Peel frozen puffs off the paper and transfer to a freezer bag. Yields about 20 puffs.
To bake: place frozen puffs on a greased baking sheet. bake 10-15 minutes at 450 degrees F (232 C), or until browned on top.
optional- you can do these without the cream cheese, just make sure to use 2 tablespoons (30 g) of butter.
(I hope I got the metric conversions all correct!)
I’ll be giving them a go – thanks for taking the time to type it out! Yum!
Hi Jo,
those look fantastic! I do a similar recipe for the freezer, although mine calls for a beaten egg and some cream cheese, but very close to yours. These are really great for a holiday dinner, and with Easter coming up, I’m just sayin’ . . .
Please share ;-)?
We call these Potato Puffs
4 very large russet potatoes (about 4 lbs – 1.81 kg -total), peeled and cooked till soft
1/3 cup (80 mL) milk
1-2 Tablespoons (15 to 30 g) butter
1 teaspoon (5 mL) salt
1/8 teaspoon (.5 mL) pepper
3 oz. (84 g) low-fat cream cheese, softened
2 beaten egg yolks
Mash cooked potatoes with milk, butter, salt and pepper. If you have a stand mixer, cream the cream cheese, then whip in mashed potatoes, scraping the sides of the bowl, and lastly whip in the beaten egg yolks. I don’t have a ricer, but have made these by mashing with a masher, and beating hard, the cream cheese and egg yolks, with great success. But I do think a ricer gives you a lighter texture!
Drop (1/4 to 1/3 cup pounds) or pipe onto a waxed paper-lined baking sheet. Freeze for about 2 hours. Peel frozen puffs off the paper and transfer to a freezer bag. Yields about 20 puffs.
To bake: place frozen puffs on a greased baking sheet. bake 10-15 minutes at 450 degrees F (232 C), or until browned on top.
optional- you can do these without the cream cheese, just make sure to use 2 tablespoons (30 g) of butter.
(I hope I got the metric conversions all correct!)
I’ll be giving them a go – thanks for taking the time to type it out! Yum!
I plan on doing this cute idea. Also it would work for piping on shepard ‘s pie.
It sure would Joyce!
in fact I saw (on TV not IRL) Gordon Ramsey do this with a thick white sauce on a Lasagne – he piped it back and forth rather than spread…
I plan on doing this cute idea. Also it would work for piping on shepard ‘s pie.
It sure would Joyce!
in fact I saw (on TV not IRL) Gordon Ramsey do this with a thick white sauce on a Lasagne – he piped it back and forth rather than spread…
Beautiful! I wouldn’t have thought of doing that with potatoes. Becoming more like you Jo. Tim & I prefer eating at home instead of eating out. Better food, more comfortable and definitely saves us money!
Fantastic news Tina. If you can make food more appetising (even simple stuff like potato) it makes eating at home all the more enjoyable.
Beautiful! I wouldn’t have thought of doing that with potatoes. Becoming more like you Jo. Tim & I prefer eating at home instead of eating out. Better food, more comfortable and definitely saves us money!
Fantastic news Tina. If you can make food more appetising (even simple stuff like potato) it makes eating at home all the more enjoyable.
Prettiest potatoes ever. lol!! yum!!
they are pretty aren’t they? Who’d have thought you could say that about mash? 😉
Prettiest potatoes ever. lol!! yum!!
they are pretty aren’t they? Who’d have thought you could say that about mash? 😉
I love mashed potatoes enough, I might actually take the time to do this. Maybe.
I know it’s an extra step but it is worth it!
I love mashed potatoes enough, I might actually take the time to do this. Maybe.
I know it’s an extra step but it is worth it!
YUM! My mum used to make something similar when we were kids, but hers weren’t piped, and she grilled them instead of baking them (hence their nickname of Gorilla potatoes…) I usually make them in winter, they are such a comfort food! But you can be assured that I will be piping mine this year 🙂
Clare – you could grill them like your Mum used to – as long as they weren’t frozen. The more butter you add the easier to pipe (and the more fattening!)
Tried them last night (even thought it is summer and I had spent all afternoon at the beach…the oven was already on!) and oh. my. goodness!!! I have never seen my children eat something so quickly! Will definitely be making them again!!
That’s great news! Glad they liked them!
Thought I should also let you know the hubby took some into work for lunch today and his lunch was positively gushed over by the women staff he was sitting with! So simple, so impressive 🙂
YUM! My mum used to make something similar when we were kids, but hers weren’t piped, and she grilled them instead of baking them (hence their nickname of Gorilla potatoes…) I usually make them in winter, they are such a comfort food! But you can be assured that I will be piping mine this year 🙂
Clare – you could grill them like your Mum used to – as long as they weren’t frozen. The more butter you add the easier to pipe (and the more fattening!)
Tried them last night (even thought it is summer and I had spent all afternoon at the beach…the oven was already on!) and oh. my. goodness!!! I have never seen my children eat something so quickly! Will definitely be making them again!!
That’s great news! Glad they liked them!
Thought I should also let you know the hubby took some into work for lunch today and his lunch was positively gushed over by the women staff he was sitting with! So simple, so impressive 🙂
These really look so nice – good for a special meal, or to make any meal special! Bet the kiddos like them too. Me – I’m lucky to have ANY kind of mashed potatoes, and my idea of dressing them up is to plate them using a small ice cream scoop 🙂 But I do add butter and milk and S&P, and a shake of Parmesan cheese – it makes them taste better when reheating – so maybe I’m not a lost cause …
Jo – I use a scoop also as I don’t always do them this way. In fact the reason they were born was due to the annual dinner party I hold pre-christmas. I’ve always struggled with potato – it looks messy to me on a plate when trying to do a ‘fancy’ meal. I actually made them into potato snowballs (well kind off) for that meal by piping. It is a great way to store frozen so I’ve continued doing it. The parmesan sounds good – I have some in the fridge – may have to try!
These really look so nice – good for a special meal, or to make any meal special! Bet the kiddos like them too. Me – I’m lucky to have ANY kind of mashed potatoes, and my idea of dressing them up is to plate them using a small ice cream scoop 🙂 But I do add butter and milk and S&P, and a shake of Parmesan cheese – it makes them taste better when reheating – so maybe I’m not a lost cause …
Jo – I use a scoop also as I don’t always do them this way. In fact the reason they were born was due to the annual dinner party I hold pre-christmas. I’ve always struggled with potato – it looks messy to me on a plate when trying to do a ‘fancy’ meal. I actually made them into potato snowballs (well kind off) for that meal by piping. It is a great way to store frozen so I’ve continued doing it. The parmesan sounds good – I have some in the fridge – may have to try!
What a GREAT idea Jo! Great! I do believe I shall copy-cat you on this one! My hubby LOVES mashed potatoes, and this way, he can have them at will…in individual portions! Thank you for the idea with pictures! Hugs, Cheeryshirley
What a GREAT idea Jo! Great! I do believe I shall copy-cat you on this one! My hubby LOVES mashed potatoes, and this way, he can have them at will…in individual portions! Thank you for the idea with pictures! Hugs, Cheeryshirley