Best 7 Dutch Mashed Potatoes Recipes

DUTCH POTATOES

Steps:

• Place potatoes and carrots in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, saute onion in butter in a small skillet for 8-10 minutes or until golden brown. , Drain potatoes and carrots; mash. Beat in the onion, sour cream and salt. Sprinkle with chives.

DUTCH MESS (WILTED LETTUCE WITH MASHED POTATOES) RECIPE - (4/5)

Steps:

• Make the Mashed Potatoes: Cook the potatoes until tender. While the potatoes are cooking, heat up the cream. Add the butter and stir until melted. Add the cream and butter to the hot potatoes and mash. Season to taste. Make the Dressing: Brown bacon in a frying pan. Remove bacon and pat dry. When cooled slightly, crumble the bacon into small pieces. Add vinegar, sugar, and water to the pan with the bacon fat. Stir to dissolve the sugar. Make the Salad: Combine the lettuce, bacon, hard-boiled eggs, and scallions. Top with the hot dressing and stir until the lettuce wilts. Serve immediately with the wilted lettuce over mashed potatoes.

CREAMY AMSTERDAM MASHED POTATOES WITH SAUERKRAUT

Steps:

• In a large saucepan or stockpot, bring enough water to cover the potatoes to a boil. Add 1 1/2 teaspoons salt to the boiling water.
• Cook the potato halves in boiling water until tender. Drain well, return to heat, and dry well, being careful not to burn them.
• Put the potatoes through a ricer and into a bowl. Beat in 3 tablespoons of butter and enough of the cream to make the potatoes creamy and fluffy.
• In a saucepan, melt the remaining butter and cook the onion over medium heat until soft. Do not brown.
• Blend in the drained sauerkraut and water. Cover and simmer 35 minutes, stirring occasionally so the sauerkraut does not burn. Add small amounts of water if necessary.
• When all the water has cooked off and the sauerkraut is tender, blend the sauerkraut well with the mashed potatoes.
• Season with salt and pepper, if desired, and serve the potato-kraut very hot.

DUTCH POTATOES

Steps:

• In a small skillet, saute onion in butter for 8 to 10 minutes or until golden brown.
• Meanwhile, place potatoes and carrot in a large saucepan; cover with water; bring to a boil.
• Reduce heat; cover and cook for 10 to 15 minutes or until tender. Drain.
• In a small mixing bowl, mash potatoes and carrots.
• Beat in sauteed onion, sour cream and salt.
• Sprinkle with chives.

PENNSYLVANIA DUTCH POTATO FILLING

Steps:

• Place the potato cubes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 25 minutes. Drain and allow to steam dry for a minute or two.
• Melt 1/2 cup of butter in a large skillet over medium heat, and cook and stir the onions and celery until they are reduced and browned, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease 2 glass baking dishes, each 9x13 inches.
• Place another 1/2 cup of butter into the work bowl of a stand mixer, and add the cooked potatoes. Start the mixer on Low setting. While mixer is running, pour in 1 cup of milk, and add 1 tablespoon of seasoned salt and 4 slices of torn bread. Mix those ingredients briefly into the mixture, and pour in 1/2 cup of milk and 4 more bread slices. Mix that addition, and then mix in 2 more bread slices.
• After the last 2 bread slices have been roughly incorporated, place another 1/2 cup of butter, 1 tablespoon of seasoned salt, all the onions, celery, and butter from the skillet, and 4 more slices of bread into the mixer bowl. Mix to incorporate, and finally mix in 2 to 4 additional torn bread slices. Allow the mixer to run until the dressing is the desired consistency.
• Place half the dressing into each prepared baking dish, and top the dressing with the remaining 1/2 cup of butter, cut into thin slices and scattered over the top. Sprinkle remaining 1 tablespoon of seasoned salt evenly over the top of the dishes. Cover the dishes with aluminum foil.
• Bake in the preheated oven until the dressing is browned, about 1 hour.

DUTCH MASHED POTATOES

Steps:

• Preheat oven to 350.
• Prepare potatoes according to directions.
• Set aside.
• Melt butter in skillet.
• Add onion and celery, cook til tender.
• Stir celery and onion into potatoes and add eggs.
• Break toast into small pieces and add to potatoes.
• Season with salt and pepper and put into 11x7 baking dish.
• Bake for 45 minute.

STOVE POT ROAST WITH MASHED POTATOES

Steps:

• Season chuck roast with salt and black pepper; sear in a large, deep skillet or Dutch oven over medium heat until browned, about 10 minutes per side.
• Pour beef broth and water into the skillet with roast. Arrange onion wedges and garlic cloves around the meat. Spread carrots atop roast and place sprig of rosemary atop carrots. Turn heat to medium-low and simmer until tender, about 6 hours.
• Cover potatoes with water in a large pot and bring to a boil; reduce heat to low and simmer until tender, about 30 minutes. Drain. Mash potatoes with butter and half the evaporated milk until smooth; slowly mash remaining evaporated milk into potatoes to achieve the desired consistency. Season with salt.
• Remove 1 or 2 cloves of garlic from skillet and mash cloves on top of the roast; serve with mashed potatoes.