Ketchup Mashed Potatoes Recipes

FRIED MASHED POTATO PATTIES

Fried Mashed Potato Patties image

Turn leftover mashed potatoes into a golden (fried) opportunity.

Time 8m

Yield 4

Number Of Ingredients 8

Ingredients

1 1/2 cup leftover mashed potatoes
2 tablespoons milk
1 egg
1/2 teaspoon salt
1 dash black pepper
1/4 cup flour
2 teaspoons chopped, fresh herbs
1/4 cup cooking oil

Steps:

Combine the mashed potatoes and milk in a large bowl. Mix well. Add the egg, salt, pepper, flour, and herbs (if using). Mix until the egg and flour are completely incorporated. Heat the oil in a large skillet over medium-high heat. Form the mashed potato mixture into patties. Add the patties to the skillet in a single layer (in batches if necessary). Cook, turning once, until golden brown on each side. Serve hot with sour cream or ketchup, if desired.

Nutrition Facts :

DOSA POTATOES WITH LIME AND KETCHUP

Dosa Potatoes with Lime and Ketchup image

Masala dosas -- large, thin, savory crepes typical of South Indian cuisine -- are easily one of my top five foods, and it's all because of the filling: spicy, hangover-level comforting, semi-mashed potatoes. Dosas are often enormous and very difficult (for me, at least) to finish in one sitting. But I'll always polish off the potatoes. So my mom thought, "Why not make just the best part of the dosa?" Her version is sort of traditional (we're not South Indian), but with the worthy additions of lime and squiggles of ketchup -- the former to cut through the richness of the potatoes, the latter because . . . potatoes and ketchup, of course!

Provided by Priya Krishna

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 large russet potatoes, boiled and cooled
2 tablespoons olive oil
1 tablespoon black mustard seeds
10 fresh curry leaves
1 teaspoon ground turmeric
1/4 teaspoon asafetida (optional, but really great)
1 small yellow onion, sliced into thin strips
1 teaspoon kosher salt
3 dried red chiles
1/4 teaspoon red chile powder
Lime wedges, for serving
Ketchup, for serving

Steps:

Using your hands, break the potatoes into 1/2-inch pieces and set aside.
In a large skillet over medium-high heat, warm the oil. Once the oil begins to shimmer, add the black mustard seeds and as soon as they begin to pop and dance around in the oil, which should be within seconds, remove the pan from the heat. Add the curry leaves, making sure they get fully coated in oil (there may be more popping and splattering, and that's okay!). The leaves should immediately crisp up in the residual heat. Add the turmeric, asafetida (if using), and onion, return the pan to medium-high heat, and cook, stirring, until the onion starts to become translucent, 2 to 3 minutes.
Add the potato pieces, salt, red chiles, and chile powder, followed by 1/4 cup water. Cover and cook until the potatoes are soft and slightly mushy but still retain some of their shape, 4 to 5 minutes.
Serve the potatoes with lots of lime wedges and ketchup to go on top.

KETCHUP MASHED POTATOES

Ketchup Mashed Potatoes image

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

Provided by kmergirl

Categories Potato

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 onions, chopped
1/2 cup tomato ketchup
1 tablespoon vegetable oil
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1 package ore-ida steam n' mash cut russet potato
2 cups shredded cheddar cheese
to taste salt
to taste pepper

Steps:

Toss the onions with the Ketchup, vegetable oil, chili powder, and Worcestershire sauce. In a medium skillet, cook for 10 to 12 minutes or until softened. Meanwhile, prepare potatoes according to package.
Combine cheese and onions into potatoes using a potato masher or large fork. Season with salt and pepper if necessary.

Nutrition Facts : Calories 87.3, Fat 3.8, SaturatedFat 0.5, Sodium 362.9, Carbohydrate 14.1, Fiber 1.3, Sugar 9.4, Protein 1.2

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