mashed

Wasabi Mashed Potatoes

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Wasabi Mashed Potatoes! Wasabi is a condiment that offers a slightly mustardy tang. It does have a hint of heat that often makes it popular with seared ahi tuna, grilled salmon, or shrimp cocktail. A little bit goes a long way, so always start small. Otherwise  a nose-tingling burn might cause your eyes to water. Strange as this sounds, it can actually become addictive. The buttery mashed potatoes are perfect for this star attraction. 

WASABI MASHED POTATOES

Ingredients:

1 pound Yukon gold potatoes, washed thoroughly 

1/2 tablespoon kosher salt

1/2 cup butter, unsalted

1/4 cup milk, room temperature 

1/2 teaspoon wasabi powder 

1 teaspoon wasabi paste

Parsley, for garnish

Instructions:

Place the potatoes in a large pot, adding enough water to cover completely. Add kosher salt. Cook on high to bring to a boil. Turn the heat down to medium and allow the potatoes to simmer for 25 minutes, or until tender. Remove the potatoes and carefully peel the skins off; discard. Mash the potatoes, leaving small chunks for texture. Add the butter, milk, and wasabi paste. Mix thoroughly to combine. In a small bowl, combine wasabi paste and enough water to form a liquid. Transfer mashed potatoes to a bowl. Drizzle with thinned wasabi powder. Sprinkle with dried parsley. Serve immediately. 

Mashed Potato Cakes

What’s Cooking in Gail’s Kitchen? Time To Eat: Mashed Potato Cakes! Remember when you were a kid and you went to the beach to build sandcastles? Sometimes they molded and other times they crumbled. Well, today is a day for you to try again and get it right. There is one exception, though. Instead of using sand, we are going to use mashed potatoes. The results are crispy on the outside and perfection on the inside. Let the fun begin.

MASHED POTATO CAKES

Ingredients:

3 medium potatoes, peeled, rinsed, and quartered

1 egg, beaten

1 tablespoon onion, finely chopped

1/2 teaspoon sea salt

1/8 teaspoon black pepper

1 tablespoon butter

1-2 tablespoons milk

Instructions:

Preheat oven to 400°. Line a baking sheet with parchment paper; set aside. Cook potatoes in plenty of salted water until thoroughly cooked; then drain. Meanwhile, sauté the onions until translucent; set aside. In a large bowl, combine cooked potatoes, beaten egg, sautéed onions, sea salt, black pepper, and butter. Adjust the texture with milk, as needed. On the baking sheet, using a ring mold, scoop mashed potato mixture to shape the cakes, about 1 1/2” thick. Press down slightly with the back of a spatula. Remove the ring mold and repeat the process for remaining mashed potatoes. Bake in the preheated oven for 10 minutes, or until golden brown. Transfer the potato cakes to a platter and top with a dollop or two of butter. Serve immediately.

Mashed Potato Fritters

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Mashed Potato Fritters! Time to stretch the budget a little bit. Whether you have leftover mashed potatoes from another meal or purchase your favorite prepared brand at the grocery store, this recipe offers a flavorful experience that is unforgettable. Is it the gooey combination of cheeses? The crisp potato cake with the fluffy center? Or perhaps it’s the zing of spice that piques the taste buds. For me it’s all about nostalgia. My mother made them for supper when I was a child.

MASHED POTATO FRITTERS

Ingredients:

2 cups mashed potatoes

1 tablespoon yellow onion, diced

1/4 cup cheddar cheese, grated

2 tablespoons parmesan cheese, grated

1 egg, whisked

2 tablespoons flour

2 tablespoons cornmeal

1/8 teaspoon garlic powder

1/8 teaspoon cracked black pepper

3/4 cup vegetable oil

Green onion snips, for garnish

Instructions:

In a mixing bowl, combine mashed potatoes, yellow onion, cheddar cheese, parmesan cheese, beaten egg, flour, cornmeal, garlic powder, and cracked black pepper. Mixture should be stiff. By heaping spoonful, form a small disc with your hands, about 1/2”-inch thick. Set aside. Repeat with remaining mixture. In an iron skillet, warm vegetable oil over medium-high heat. Meanwhile, line a baking sheet with paper towels. Place potato cakes in the skillet without touching sides. Cook 2-3 minutes until deep brown. Flip and cook 2-3 minutes longer. Transfer potato cakes to the paper towel-lined baking sheet to absorb excess oil. Place on a platter and garnish with green onion snips. Serve with dipping sauce.

SRIRACHA MAYO

Ingredients:

1/4 cup mayonnaise

2 tablespoons Greek yogurt

1 tablespoon sriracha hot sauce

1 teaspoon lime juice

1 teaspoon soy sauce

1/8 teaspoon kosher salt

Red pepper flakes and green onion snips m, for garnish

Instructions:

In a bowl, combine mayonnaise, Greek yogurt, sriracha hot sauce, lime juice, soy sauce, and kosher salt. Stir until smooth. Garnish with red pepper flakes and green onion snips.

British Open Pub in Bonita Springs, Florida

Dining Outside the Home: British Open Pub in Bonita Springs, Florida! As you stroll past the life-size armored knight statue at the entrance to this British-themed restaurant, expect some hearty dishes paired with a cold pint or two. Inside the cozy little pub, choose a barstool, patio table, or comfy booth for semi-private conversations. The menu offers a nice selection of British favorites for a bit of the unusual including Fish & Chips, Pot Roast Pastie, Liver and Onions, or Banger & Mashed. Decisions, decisions. There’s quite a nice group of English Sandwedges for something a little different, especially if you add an order of Chips & Gravy. On second thought, better plan a return visit. Portions are generous, so chances are your eyes may be bigger than your stomach. Take a nontraditional trip “across the pond” without the expense of a plane ticket.

Mel’s Diner in Bonita Springs, Florida

Dining Outside the Home: Mel’s Diner in Bonita Springs, Florida! Flashback to the 1950’s where American Bandstand was popular for the best rock and roll music. Car Shows meant shine-up-your-car and put-it-on-display in the local park. Drugstore soda fountains served thick chocolate milkshakes, tangy lime phosphates, and cherry syrup-flavored cokes. Fast forward to current day where nostalgia is still popular at Mel’s Diner, a food joint popular from the movie “American Graffiti”. The menu highlights several burger options, pot roast platters with mashed potatoes smothered in brown gravy, beef liver and caramelized onions, black angus meatloaf, fried chicken, or anything else you can imagine for a taste of the “good ole days”. When you’re in the mood for comfort food, stop by for a meal that is worth the cost.

Mashed Potato Fritters

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Mashed Potato Fritters! Time to stretch the budget a little bit. Whether you have leftover mashed potatoes from another meal or purchase your favorite prepared brand at the grocery store, this recipe offers a flavorful experience that is unforgettable. Is it the gooey combination of cheeses? The crisp potato cake with the fluffy center? Or perhaps it’s the zing of spice that piques the taste buds. For me it’s all about nostalgia. My mother made them for supper when I was a child.

MASHED POTATO FRITTERS

Ingredients:

2 cups mashed potatoes

1 tablespoon yellow onion, diced

1/4 cup cheddar cheese, grated

2 tablespoons parmesan cheese, grated

1 egg, whisked

2 tablespoons flour

2 tablespoons cornmeal

1/8 teaspoon garlic powder

1/8 teaspoon cracked black pepper

3/4 cup vegetable oil

Green onion snips, for garnish

Instructions:

In a mixing bowl, combine mashed potatoes, yellow onion, cheddar cheese, parmesan cheese, beaten egg, flour, cornmeal, garlic powder, and cracked black pepper. Mixture should be stiff. By heaping spoonful, form a small disc with your hands, about 1/2”-inch thick. Set aside. Repeat with remaining mixture. In an iron skillet, warm vegetable oil over medium-high heat. Meanwhile, line a baking sheet with paper towels. Place potato cakes in the skillet without touching sides. Cook 2-3 minutes until deep brown. Flip and cook 2-3 minutes longer. Transfer potato cakes to the paper towel-lined baking sheet to absorb excess oil. Place on a platter and garnish with green onion snips. Serve with dipping sauce.

SRIRACHA MAYO

Ingredients:

1/4 cup mayonnaise

2 tablespoons Greek yogurt

1 tablespoon sriracha hot sauce

1 teaspoon lime juice

1 teaspoon soy sauce

1/8 teaspoon kosher salt

Red pepper flakes and green onion snips m, for garnish

Instructions:

In a bowl, combine mayonnaise, Greek yogurt, sriracha hot sauce, lime juice, soy sauce, and kosher salt. Stir until smooth. Garnish with red pepper flakes and green onion snips.

Shepherd’s Pie

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Shepherd’s Pie! Chicken or Beef? That’s the biggest decision you need to make with this tasty comfort food recipe. If you follow tradition, no doubt you would choose beef. That’s fine. I, on the other hand, was in the mood for chicken. Either way the cheesy potato crust, over a savory blanket of gravy, is the star attraction. If you are searching for a great weeknight meal without all the fuss, warm up your kitchen, kick back, and relax.

SHEPHERD’S PIE

Ingredients:

1 can cream of mushroom soup

1 1/4 cups water

1 teaspoon olive oil

1 1/4 pounds chicken breasts, boneless, skinless, and cut into chunks

3/4 teaspoon black pepper

1/2 teaspoon onion powder

1/2 teaspoon poultry seasoning

16 ounces frozen mixed vegetables, thawed

1 cup mashed potatoes

1/2 cup cheddar cheese, shredded

Instructions:

Preheat the oven to 350°. Combine the cream of mushroom soup and water in a large bowl. Stir well. Set aside. In a skillet over medium heat, warm olive oil. Add chicken chunks, black pepper, onion powder, and poultry seasoning. Cook until well browned. Transfer the chicken to the soup mixture. Add mixed vegetables. Stir to coat. Spoon chicken filling into a 2-quart casserole dish. Spread mashed potatoes over chicken layer. Sprinkle with cheddar cheese. Bake 40 minutes or until chicken filling is hot and bubbly.

Yukon Gold Mashed Potatoes

What’s Cooking in Gail’s Kitchen? The Color of Food: Yukon Gold Mashed Potatoes! You say pō-tay-toe, I say pō-tah-toe, but either way we all love mashed potatoes. My husband would forego the milk completely and focus instead on more French butter. So we compromise. By choosing the beautifully yellow Yukon Gold variety, you’re already getting an earthy, buttery flavor to begin with, thus leaving room for milk, cream cheese, or sour cream additions. Mash up Yukons for the fluffiest, smoothest mound of creaminess. Mmmm. Just don’t forget the gravy.

YUKON GOLD MASHED POTATOES

Ingredients:

2 pounds yellow-skinned Yukon Gold potatoes, peeled and cut into chunks

1 teaspoon sea salt

4 tablespoons butter, room temperature

1/2-3/4 cup milk, warmed

Instructions:

Place cut potatoes into a 2-quart pan with enough water to cover the potatoes. Add sea salt. Bring to a boil; reduce to medium heat and cook 20 minutes or until potatoes are tender. Remove pan from heat. Drain potatoes, leaving them in the pan. Add butter. Cover the pan with the lid. Warm the milk slightly in the microwave. Using a hand mixer, begin adding milk in 1/4 cup increments. Beat potatoes until slightly chunky texture is reached. Continue on for a smoother consistency. Season with salt and pepper. Serve with brown gravy.

Divine Duchess Potatoes

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Divine Duchess Potatoes! Sometimes it’s fun to mix things up when serving leftovers. Take mashed potatoes, for instance. By adding a few more ingredients, you can serve them again with first-class results that would make a Frenchman proud. With the holidays coming up, I find this recipe invaluable. I used leftovers from Gail’s Kitchen “Havarti Mashed Potatoes” recipe simply because it was quick and easy. Take a shortcut that treats your family like royalty.

DIVINE DUCHESS POTATOES

Ingredients:

3 cups mashed potatoes*

2 egg yolks

1/4 cup heavy cream

1 tablespoon butter, melted

Instructions:

Preheat oven to 400°. Spray a mini muffin tin with nonstick oil. Combine mashed potatoes, egg yolks, and cream. Blend well. Transfer to a pastry bag or piping tool with a large star tip. Pipe and swirl upward to form a cone shape in each muffin cup. Brush with melted butter before baking 10 minutes. Switch oven to Broil for a golden brown finish. Watch carefully. Remove from oven; cool 5 minutes before serving.

*Havarti Mashed Potato recipe was used for this preparation since it was seasoned with cheese and herbs. Please follow the link.

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