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Mountain Mama's Potato Pancakes
Breakfast American

Mountain Mama's Potato Pancakes

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Stir together potato flakes, pancake mix, onion, Cheddar cheese, milk, egg, olive oil, garlic powder, salt, pepper, and cayenne pepper in a bowl until well combined.
  2. 2 Grease a griddle or large skillet and place over medium heat. Drop pancakes, 1/4 cup at a time, onto the hot griddle and cook until edges look dry and one bubble appears in the center, about 3 minutes. Flip pancakes and cook until browned on the other side, about 3 more minutes.

By Mountain Mama

Zadi's Potato Bread
Breakfast

Zadi's Potato Bread

4.0

Prep
20 min
Cook
30 min
Total
150 min

Instructions

  1. 1 Bring the water, butter, sugar, buttermilk powder, and salt to a simmer in a saucepan over low heat. Remove from the heat, mix well, and let cool to between 105 and 110 degrees F (41 to 43 degrees C). Sprinkle the yeast on top of the mixture, and let stand for about 10 minutes, until the yeast begins to form a creamy foam. Stir in the instant mashed potato flakes, and mix well.
  2. 2 Pour the yeast mixture into the work bowl of a standing mixer with a dough paddle, and slowly incorporate 8 cups of bread flour into the liquid, adding the flour 1 cup at a time.
  3. 3 Turn the dough out onto a floured surface, and knead for about 8 minutes, adding the remaining flour to the dough as you knead. When the dough is smooth and elastic, form into a ball, and place into a large greased bowl. Turn the dough over in the bowl to grease the top, cover with a cloth, and let rise in a warm place for about 1 hour, until doubled.
  4. 4 Spray 2 9x5 inch loaf pans with cooking spray. Punch the dough down, divide into two pieces, and shape each piece into a loaf shape. Place the loaves in the baking pans, seam sides down, cover with a cloth, and let rise in a warm place until doubled, about 30 minutes.
  5. 5 Preheat oven to 350 degrees F (175 degrees C).
  6. 6 Bake bread for 30 minutes in the preheated oven, until the tops are golden brown and the loaves sound hollow when tapped. Remove from pans to a wire rack to cool.

By Zadi

Kolaches From the Bread Machine
Breakfast

Kolaches From the Bread Machine

4.6

Prep
30 min
Cook
15 min
Total
125 min

Instructions

  1. 1 Place water, softened butter, egg, egg yolk, milk powder, potato flakes, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start. Check dough after 5 minutes of mixing, adding 1 to 2 tablespoons of water if necessary.
  2. 2 When the cycle is complete, spoon out dough with tablespoon and roll into walnut sized balls. Place 2 inches apart on a lightly greased cookie sheet. Cover and let rise until doubled, about 1 hour.
  3. 3 Flatten balls slightly with the palm of your and make a depression in center with your thumb. Fill with 1 tablespoon of filling. Cover and let rise for about 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  4. 4 Bake in preheated oven for 13 to 15 minutes, until lightly browned. Remove from oven and brush with melted butter. Cool on wire rack.

By Amy

Mashed Potato Pizza
Dinner American

Mashed Potato Pizza

4.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (200 degrees C). Prepare instant mashed potatoes according to package directions. Stir in half of the Cheddar cheese, bacon bits, and green onions.
  2. 2 Cut the pizza crust dough in half, and spread into the bottom of two 8-inch round pans. Bake for 4 minutes in the preheated oven, until about halfway done. Spoon the potato mixture over each crust. Sprinkle remaining Cheddar cheese over the top.
  3. 3 Bake for an additional 5 minutes in the preheated oven, until crust is golden, and cheese is melted. Let cool for 5 minutes before slicing and serving. Top with sour cream to taste.

By LAURATEATE

Crispy Baked Walleye
Dinner American

Crispy Baked Walleye

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet.
  3. 3 Beat eggs and water together in a bowl until smooth; set aside.
  4. 4 Combine bread crumbs, potato flakes, and Parmesan cheese in a separate bowl with seasoned salt until evenly mixed.
  5. 5 Dip walleye fillets into beaten egg, then press into bread crumb mixture. Place onto the prepared baking sheet.
  6. 6 Bake in the preheated oven until fish is opaque in the center and flakes easily with a fork, 15 to 20 minutes.

By Leanne

Nani's Mashed Potato Casserole
Side Dish American

Nani's Mashed Potato Casserole

4.4

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Stir water, butter, minced onion, parsley, salt, and thyme together in a saucepan; bring to a boil. Remove from heat and stir in milk. Mix in potato flakes; add sour cream and beat until fluffy. Pour potato mixture into a casserole dish and sprinkle Cheddar cheese over the top.
  3. 3 Bake until cheese is melted and bubbling, 15 to 20 minutes.

By Daniel Holloway

Potato Soup VII
Soup American

Potato Soup VII

3.9

Prep
Cook
Total

Instructions

  1. 1 Slice bacon into small pieces and fry until crisp; set aside. Put potatoes in large soup pot and add enough water to cover them; simmer. Meanwhile, cook and stir onions, garlic, celery, and carrots in butter until tender.
  2. 2 When the potatoes are tender, stir in cooked vegetables and bacon. Stir in canned cream. When mixture is just starting to boil, add instant potatoes to thicken to desired consistency. Salt & Pepper to taste.

By BRENDA WEBSTER

High Rise Dinner Rolls
Dinner American

High Rise Dinner Rolls

4.7

Prep
30 min
Cook
25 min
Total
150 min

Instructions

  1. 1 Dissolve 1 tablespoon sugar in warm water in a small bowl; sprinkle yeast over water. The water should be no more than 100 degrees F (40 degrees C). Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
  2. 2 Combine all-purpose flour, whole wheat flour, and potato flakes in a bowl; set aside. Combine buttermilk, 3 tablespoons softened butter, 2 tablespoons sugar, egg, and salt in a separate large bowl; add yeast mixture, then add flour mixture, 1/2 cup at a time, stirring until a soft dough forms. Turn dough out onto a well-floured surface; knead until smooth and elastic, about 3 minutes.
  3. 3 Shape dough into a ball, oil surface with vegetable oil, cover, and let rise in a warm place until doubled in volume, about 1 hour.
  4. 4 Gently punch down dough; divide into 9 equal pieces. Shape pieces into balls. Grease an 8x8-inch baking dish; place dough balls into the prepared dish so they slightly touch each other. Brush tops with about 1 tablespoon melted butter. Cover dish with plastic wrap; allow dough balls to rise in a warm place until doubled in volume, 30 to 45 minutes. The balls should rise above the top of the dish and crowd each other.
  5. 5 Preheat the oven to 400 degrees F (200 degrees C).
  6. 6 Bake in the preheated oven until golden brown, 25 to 30 minutes.
  7. 7 Brush tops of hot rolls with about 1 tablespoon remaining melted butter; cool slightly, turn the rolls out of the dish, and pull apart. Serve warm.

By tullius

Sourdough Starter I
Dinner

Sourdough Starter I

4.6

Prep
10 min
Cook
Total
5000 min

Instructions

  1. 1 Combine instant potatoes, sugar, water, and yeast in a covered container. Let the starter sit on a counter for 5 days, stirring daily with a wooden spoon.
  2. 2 On the morning of the fifth day, feed the starter with 3 tablespoons instant potatoes, 3 tablespoons sugar, and 1 cup warm water. In the evening, take out 1 cup of the starter to use in a sourdough recipe. Refrigerate the remaining starter.
  3. 3 Every five days, feed the starter 3 tablespoons instant potatoes, 3 tablespoons sugar and 1 cup water. If starter is to be used in a recipe, let the fed starter rest at room temperature 6 hours before use. If starter is not being used in a recipe, keep refrigerated and discard 1 cup of starter after each feeding.

By Becky Richardson

Crispy Fish Fillets
Dinner

Crispy Fish Fillets

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 In a shallow dish, whisk together the egg, mustard, and salt; set aside. Place the potato flakes in another shallow dish.
  2. 2 Heat oil in a large heavy skillet over medium-high heat.
  3. 3 Dip fish fillets in the egg mixture. Dredge the fillets in the potato flakes, making sure to completely coat the fish. For extra crispy, dip into egg and potato flakes again.
  4. 4 Fry fish fillets in oil for 3 to 4 minutes on each side, or until golden brown.

By Kimber

Shortcut Potato Onion Perogies
Dinner

Shortcut Potato Onion Perogies

4.3

Prep
40 min
Cook
15 min
Total
55 min

Instructions

  1. 1 In a medium bowl, stir flour and salt together. Cut in butter using a fork until pieces are very small. Stir in water and mix until well blended. If dough is too sticky, stir in a little more flour until you can knead it on a floured surface. Knead dough for 2 to 3 minutes. Cover, and let rest for 10 or 15 minutes.
  2. 2 On a lightly floured surface, roll dough out to 1/4 inch thickness. Cut into circles using a cookie cutter or large glass. Set aside while you prepare the filling.
  3. 3 To make the filling, prepare mashed potato flakes according to package directions; set aside. Heat olive oil in a skillet over medium heat. Add onions; cook and stir until soft and transparent. Remove from heat and mix in mashed potatoes.
  4. 4 Place one tablespoon of pierogi filling onto each circle of dough. Fold circles over and pinch the edges to seal tightly so no filling can escape while they boil. They can be frozen at this time if you like.
  5. 5 Bring a large pot of water to a boil. Carefully drop several perogies into boiling water. They are done when they float to the top. Continue the process with remaining perogies. You can also fry perogies in some butter with onion before serving if you like.

By roguejoker

Potato Soup Mix

Potato Soup Mix

4.1

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine potato flakes, dry milk, bouillon granules, onion, parsley, pepper, thyme, turmeric and seasoning salt in a bowl and stir to mix. Pour into a 1 quart jar.
  2. 2 Attach the following instructions: To serve, place 1/2 cup soup mix in bowl. Stir in 1 cup boiling water until smooth.

By Allrecipes Member

Dinosaur Eggs
Side Dish

Dinosaur Eggs

4.8

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Mix whole grain mustard, Greek yogurt, garlic powder, and cayenne pepper in a small bowl until well blended.
  2. 2 Place 2 beaten eggs into a shallow dish; place potato flakes in a separate shallow dish.
  3. 3 Divide corned beef hash into 4 portions. Form corned beef hash around each egg until the egg is completely encased.
  4. 4 Roll encased eggs into the beaten egg and coat with mashed potato flakes until covered.
  5. 5 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  6. 6 Drop 2 eggs into the hot oil and fry until brown, 3 to 5 minutes. Remove with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining 2 eggs.
  7. 7 Cut the lengthwise and serve with mustard sauce.

By Soup Loving Nicole

Garlic Potato Soup
Dinner

Garlic Potato Soup

4.4

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Heat the broth, garlic,potatoes, carrots, onion, celery and bacon in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for15 minutes or until the vegetables are tender.
  2. 2 Reduce the heat to medium. Stir the milk, potato flakes and parsley in the saucepan. Cook until the mixture is hot and bubbling, stirring occasionally.

By Campbell's Kitchen

Shepherd's Pie I
Dinner European

Shepherd's Pie I

4.0

Prep
45 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Heat oil in frying pan. Add chopped onions, and fry until golden brown. Add ground beef, and keep stirring until meat is browned. Add crushed tomatoes, and continue to cook until liquid from the tomatoes evaporates. Salt to taste.
  2. 2 In the meantime, prepare the mashed potatoes as directed on the packet.
  3. 3 Spread the meat mixture into the bottom of an oven proof dish. Cover with a layer of mashed potatoes, and top with grated cheese.
  4. 4 Bake for 10 minutes at 400 degrees F (205 degrees C), or until cheese has melted and browned.

By Gaby

Restaurant-Quality Baked Potato Soup

Restaurant-Quality Baked Potato Soup

4.6

Prep
20 min
Cook
85 min
Total
105 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Bake potatoes for 1 hour, or until done. Set aside to cool.
  2. 2 Melt butter in a 3 quart saucepan over medium heat. Saute onions until tender and golden brown. Stir in flour, and cook 5 minutes to make a roux. Pour in chicken stock and water. Add cornstarch and mashed potato flakes. Season with salt, pepper, basil and thyme. Bring to a boil, reduce heat, and simmer for 5 minutes.
  3. 3 Remove the skin from the cooled potatoes, and discard. Dice the potatoes into 1/2 inch cubes, and stir into soup, along with the half-and-half. Simmer for 15 to 20 minutes, or until thick. Spoon into bowls, and garnish with shredded cheese, bacon and chopped green onion.

By MARBALET

Simple Shepherd's Pie
Dinner European

Simple Shepherd's Pie

4.5

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Cook beef and onion in 10-inch skillet over medium-high heat until well browned, stirring to break up meat. Pour off fat.
  2. 2 Stir soup, ketchup, black pepper and peas and carrots into skillet. Spoon beef mixture in 9-inch pie plate.
  3. 3 Heat milk and butter in 2-quart saucepan over medium-high heat to a boil. Remove from heat. Slowly stir in potatoes. Spoon potatoes over beef mixture.
  4. 4 Bake at 400 degrees F for 15 minutes or until potatoes are lightly browned.

By Campbell's Kitchen