Confetti Mashed Potatoes Recipes

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CONFETTI MASHED POTATOES



Confetti Mashed Potatoes image

Make and share this Confetti Mashed Potatoes recipe from Food.com.

Provided by Dancer

Categories     Potato

Time 40m

Yield 10 serving(s)

Number Of Ingredients 9

2 1/2 lbs russet potatoes, pared and cooked
1/3 cup low-fat milk, hot but not boiling
1/4 cup carrot, finely diced
1/2 cup onion, chopped
2 1/2 tablespoons parsley, chopped
1 ounce butter or 1 ounce margarine
1/4 cup low-fat mayonnaise
1/2 teaspoon salt
1/8 teaspoon ground pepper

Steps:

  • Mash potatoes and milk with a mixer while still hot.
  • Steam carrots and onion until crisp-tender.
  • Add to mashed potatoes with parsley, butter, mayonnaise, salt and pepper; mix well.
  • Serve 1/3 cup per portion.

CONFETTI MASH POTATO FLAUTAS WITH HOT TOMATILLO SAUCE



Confetti Mash Potato Flautas with Hot Tomatillo Sauce image

Provided by Guy Fieri

Categories     main-dish

Time 1h15m

Yield 8 appetizer servings or 4 main courses

Number Of Ingredients 22

1 1/2 tablespoons olive oil, divided
1/2 cup yellow onion, small dice
1 1/2 cups red bell pepper, small dice, divided
1 serrano pepper, small dice
2 tablespoons minced garlic cloves
1 (12-ounce) can low-sodium corn, drained well
3 large russet potatoes, peeled, cubed and boiled
1/2 cup sour cream
6 ounces cream cheese, room temperature
6 ounces pepper jack cheese, grated
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper
1 bunch green onions, sliced, divided
1 (28-ounce) can tomatillos, drained and roughly chopped
2 cups canola oil
8 (8-inch) flour tortillas
1 (12-ounce) can black beans, rinsed and drained well
1 pasilla pepper, large, roasted and peeled, sliced into long, thin strips
1 avocado, halved, pitted and flesh sliced in thin strips
Freshly grated Cotija cheese, for garnish
1/3 cup chopped cilantro leaves, for garnish
Toothpicks

Steps:

  • In a large saute pan, over medium-high heat, add 1 tablespoon of the olive oil and saute yellow onion, half of the red bell pepper, and serrano pepper for 3 minutes. Add the garlic and saute for 1 minute more. Turn off heat, add in the corn and set aside.
  • In a medium bowl, mash potatoes with a potato masher, and fold in the sour cream, cream cheese, pepper jack, salt and pepper. Stir in 1/3 of the sliced green onions and combine gently with the corn mixture. Season, to taste, with salt and pepper. Keep warm.
  • In a small saute pan, over medium heat, add the remaining olive oil. Add the remaining red bell peppers and saute briefly. Stir in 1/3 more of the green onions, then add the tomatillos. Let simmer for 5 to 6 minutes, then puree with a stick blender. Keep warm.
  • Preheat the oven to 250 degrees F and put a cooling rack on a sheet pan. Heat the canola oil to 350 degrees F. Have tortillas, dish of beans, potato mixture, sliced pasilla peppers, sliced avocado and toothpicks at hand, as well as a plate lined with paper towels for draining.
  • Put a flour tortilla on dry work surface, lay about 3 tablespoons black beans along 1 side. Top with approximately 1/3 cup of the potato mixture, 2 strips of the pasilla pepper and avocado.
  • Roll tightly, burrito style and seal with a toothpick. Set aside and repeat with remaining ingredients.
  • When all are assembled, check the oil temperature and gently add them to the pan, maximum 4 at a time. Do not crowd. Turn frequently and be careful, because they can brown quickly. Drain briefly on paper towels, remove the toothpicks and keep warm in the oven on the cooling rack.
  • Put 1/4 cup of tomatillo sauce on a plate; cut a flauta in half on the diagonal and lay 1 piece down, and 1 standing up, then sprinkle with Cotija cheese and cilantro. Garnish with the remaining green onions. Repeat the process with the remaining ingredients.
  • For a main course, serve on large plate, double the sauce, add 4 cut pieces, all up, garnish and serve.

CONFETTI SCALLOPED POTATOES



Confetti Scalloped Potatoes image

Everyone loves cheesy hashbrown casserole, right? The cheese crackers inside and on top push this one over the edge!

Provided by Battle in Seattle

Categories     Potato

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 11

1/2 cup butter
1/2 cup chopped yellow onion
1 (10 3/4 ounce) can condensed cream of mushroom soup
16 -20 ounces chunk-style frozen hash brown potatoes, thawed
1/2 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
1 1/4 cups milk
1 small green bell pepper, cut into thin strips
1 cup sharp cheddar cheese, grated
2 tablespoons chopped pimiento (drained)
1 1/4 cups crumbled cheese crackers, divided (i.e., cheese-its, cheese nips, etc.)

Steps:

  • Preheat oven to 375 degrees F. Grease an 11x7" or 9x13" pan and set aside.
  • In a medium skillet, melt butter over medium heat. Saute onion until tender, about five minutes.
  • In a large bowl, combine soup and milk. Add potatoes, onions, cheese, peppers, pimentos, salt and pepper, and 1/2 cup of the cracker crumbs.
  • Pour potato mix into bowl, then top with remaining cracker crumbs. Bake for 35-40 minutes or until bubbling.

Nutrition Facts : Calories 253.6, Fat 18.1, SaturatedFat 10.1, Cholesterol 41.5, Sodium 607.7, Carbohydrate 17.4, Fiber 1.1, Sugar 1.1, Protein 6.3

CONFETTI POTATOES



Confetti Potatoes image

I found this recipe on Cafemom.com. Supposed to be great for toddlers....You don't have to use organic, I definitly don't.

Provided by AshleyP

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

1 package frozen organic O'Brien potatoes
1/2 package organic mixed baby peas and carrots
1/4 package organic corn
0.25 (16 ounce) package green beans, 16 oz. (you may need to chop these smaller for younger kids before you cook)
1/8 teaspoon turmeric or 1/8 teaspoon favorite curry powder
olive oil, to coat

Steps:

  • 1. Combine oil and spice in large (I mean LARGE) mixing bowl.
  • 2. Add all ingredients into the bowl, stirring to coat all veggies with oil and spices.
  • 3. You now have a choice in cooking methods:.
  • a. You can dump all into a large skillet and fry on stove top until crispy and cooked through, or.
  • b. You can pour the mixture into a baking pan (or I like to use my big cast iron skillet) and bake at 350 degrees for about 30-45 minutes, stirring once after 10 minutes, then leaving alone so a crunchy top will form.
  • Tip: shivasgirl's kids think this is Indian food, so she usually serves with pooris (a deep fried bread), but they have devoured this dish all by itself.
  • Tip: You can add any veggies you want, but stick with the carrots, peas and potatoes as a base -- these even taste great if that is all you use!

CREAMY MASHED POTATOES WITH GARDEN CONFETTI



Creamy Mashed Potatoes with Garden Confetti image

This item too was on my HUSBANDS APPRECIATION DINNER Menu. It was just the two of us, & just my way of letting him know how much I appreciate him & all that he does. What better way to say it than with potatoes. I embellished this recipe with a few minor changes but nothing major. The blend of the sweet peppers with the...

Provided by Rose Mary Mogan

Categories     Potatoes

Time 50m

Number Of Ingredients 13

5 lb red potatoes, unpeeled & quartered
1 1/2 tsp kosher salt (add to water for boiling)
1 pkg 8 oz. cream cheese, cut up & softened
1-1/2 c half & half or light cream
1 tsp salt(add when seasoning potatoes) or to taste
1 tsp cracked black pepper
2 Tbsp butter or more if desired
1 recipe for garden confetti
GARDEN CONFETTI
6 small mini sweet peppers, yellow,red, & orange, cut into rings & deseeded
1 bunch green onions, chopped
1/2 green bell pepper, cut into strips & chopped
2 medium carrots, peeled & shredded

Steps:

  • 1. In a large pot or dutch oven cook potatoes with 1 1/2 teaspoon salt, then cover with water. I chose to peel potatoes, and cut into smaller pieces to aid in the cooking time. Boil till tender, about 25 to 30 minutes.Or till fork pierced into potatoes is released easily. Chop all the veggies for the confetti and set aside till needed.
  • 2. Drain in colander and mash with a potato masher or an electric mixer on low speed, until slightly lumpy. Add cream cheese, half & half, salt & pepper. Beat well to blend together. Season to taste adding more if needed.
  • 3. Transfer potatoes to a large bowl. Spoon confetti vegetables over potatoes, drizzle with melted butter if desired.
  • 4. TO MAKE THE GARDEN CONFETTI: Melt 2 tablespoons of vegetable oil with 1 tablespoon of olive oil, over medium heat, add the shredded carrots, the sliced assorted pepper rings, the chopped onions and the diced green bell peppers, cook & stir over low heat, about 5-6 minutes till veggies are tender and transparent. Keep warm till needed, then top mashed potatoes with confetti & drizzle with additional butter if desired. Serve while still hot.
  • 5. My potatoes are displayed in my new Le Creuset dish that I won in the pork Be Inspired Pork Contest #3. I think it really does make a beautiful presentation don't you. You will be seeing this dish for a long time IN OTHER DISHES THAT I MAKE. I LOVE IT. You will love the flavor that the veggie confetti adds to these potatoes.I made a few minor changes to the recipe, it is from Better Homes & Gardens Christmas Cooking From the Heart.

CREAMY MAKE-AHEAD MASHED POTATOES



Creamy Make-Ahead Mashed Potatoes image

With five different dairy products, you know this make-ahead mashed potato casserole is going to be super rich and, of course, delicious. It gets even better topped with onions and bacon! -JoAnn Koerkenmeier, Damiansville, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 10 servings.

Number Of Ingredients 12

3 pounds potatoes (about 9 medium), peeled and cubed
6 bacon strips, chopped
8 ounces cream cheese, softened
1/2 cup sour cream
1/2 cup butter, cubed
1/4 cup 2% milk
1-1/2 teaspoons onion powder
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
1 cup shredded cheddar cheese
3 green onions, chopped

Steps:

  • Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender., Meanwhile, in a skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain., Drain potatoes; return to pan. Mash potatoes, gradually adding cream cheese, sour cream and butter. Stir in milk and seasonings. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese, green onions and bacon. Refrigerate, covered, up to 1 day., Preheat oven to 350°. Remove potatoes from refrigerator and let stand while oven heats. Bake, covered, about 30 minutes. Uncover; bake 10 minutes longer or until heated through.

Nutrition Facts : Calories 419 calories, Fat 24g fat (15g saturated fat), Cholesterol 74mg cholesterol, Sodium 544mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 4g fiber), Protein 11g protein.

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