Mashed Potato Dip Recipes

MASHED POTATO CHIP DIP RECIPE

Steps:

• Preheat oven to 400 degrees F and place rung onto top rack.
• In an oven safe/stove safe cast iron skillet, heat 1 tablespoon bacon grease.
• Once hot, add in jalapeno, green onions, and garlic.
• Cook 60 seconds and set aside.
• In a large stockpot, boil water.
• Once boiling, remove from heat and stir in potatoes.
• Let stand one minute, then stir in bacon, jalapeno mixture, mayo, sour cream, ranch seasoning, cheddar, and mozzarella.
• Place potato mixture into the oven safe/stove safe cast iron skillet.
• Top with remaining cheddar, mozzarella, and crushed potato chips.
• Bake in preheated oven for 10 minutes.
• Serve with more potato chips and crackers!

BAKED MASHED POTATO DIP

Steps:

• 1) Boil a large pot of water with about 1 Tablespoon of salt per gallon of water in it.
• 2) Peel and chop potatoes in chunks.
• 3) Once water is boiling, throw potatoes in and boil for about 12 minutes or until a knife very easily slices a larger piece.
• 4) Drain the potatoes and add them to a bowl.
• 5) While potatoes are cooking chop the scallions (remember to keep your scallions separated into white and green), cook the bacon, and grate the cheese.
• 6) Once potatoes are cooked, add onions, garlic, cream cheese, cream, and cayenne to the mashed potatoes and mix them up.
• 7) Taste for salt and pepper and adjust accordingly.
• 8) Add potatoes to a 9X9 baking dish that has been lightly buttered. Top with a good amount of shredded cheese, green scallions, and bacon.
• 9) Bake for about 30 minutes at 350 or until the cheese is gooey and bubbly.
• 10) Serve this with a variety of chips, toasted baguettes, or even just a few spoons.

GREEK POTATO AND GARLIC DIP (SKORDALIA RECIPE)

Steps:

• Bring salted water in a medium saucepan to a boil and cook potatoes until fork tender (5-6 minutes). Drain and mash in a medium bowl.
• In a blender add the olive oil, almonds, water, garlic and lemon juice. Puree until smooth and emulsified.
• Pour the almond mixture over the mashed potatoes and stir to incorporate. Season to taste with salt.
• Garnish with a drizzle of olive oil, red pepper flakes and green onion tops. Serve warm with chips, pita or chopped vegetables.

FRENCH ONION DIP MASHED POTATOES: WORLD'S GREATEST MASH-UP?

Steps:

• In a large skillet over medium heat, melt butter, and when it foams, add onions, season with salt and pepper, add bay and thyme or Bell's, and cook to soften 5 to 6 minutes
• Add 1 cup water and turn up flame a bit and let water absorb, reduce heat to low and cook to light-medium caramel in color
• Add stock and let it almost fully absorb until about ¼ cup remains, then cool to room temp
• Peel and cube potatoes
• Cook in salted boiling water to tender, drain and mill or rice into hot pot
• Add sour cream and the onions and combine, adjust salt to taste, top with chives to serve

EASY FRENCH ONION MASHED POTATOES

Steps:

• Preheat oven to 350 degrees.
• Peel and cube potatoes.
• Place potatoes in cold water and bring to a boil. Boil for 15 minutes, or until easily pierced with a fork. Remove from water.
• Mash potatoes and add French Onion Dip and milk. Taste for salt and adjust as needed.
• Place mashed potatoes in a 2 quart baking dish and place in the oven for 1 hour.
• Remove from oven, let cool slightly, and serve.

SKORDALIA (GREEK GARLIC POTATO DIP)

Steps:

• Peel and quarter the potatoes and add to a saucepan with enough cold salted water to cover by 1 inch. Place over medium-high heat; bring to a simmer. Reduce heat to medium and continue to simmer until potatoes are tender, but not falling apart, 15 to 20 minutes.
• While potatoes are cooking, add garlic and 1 teaspoon kosher salt to a mortar and pestle. Crush into a fine paste and reserve.
• Drain potatoes, reserving some of the cooking water to thin the dip out with later if desired. Let sit for 5 minutes.
• Transfer the potatoes to a mixing bowl. Mash with a potato masher or potato ricer until smooth and lump free. Stir in garlic paste. Add lemon juice and vinegar and stir in with the masher.
• Whisk in 1/2 cup olive oil in 3 or 4 additions. Add cayenne and more salt if needed. Pass dip through a mesh strainer into a bowl. Serve at room temperature, garnished with olive oil and oregano.

27+ EXCITING LEFTOVER MASHED POTATO RECIPES (+MASHED POTATO CAKES)

Steps:

• Mix egg, cheese, and chives in a bowl.
• Stir in mashed potatoes and flour.
• Shape into patties.
• Dredge in flour , fry for 3 minutes on each side.

MASHED POTATO DIP!

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil and cook until potatoes are tender, about 20 minutes.
• Drain potatoes and return to saucepan. Mash with a potato masher or a ricer until smooth.
• Stir in heavy cream and butter and mix until well combined. Slowly pour in milk while stirring until the potatoes are a dip-like consistency.
• Mix in chives and bacon. Taste and then season to your liking with salt and pepper. Stir in a few drops of hot sauce and drizzle with olive oil.
• Transfer to a pretty bowl and serve with your choice of veggies, pretzels and/or chips!

SKORDALIA (GREEK GARLIC AND POTATO SPREAD) RECIPE

Steps:

• Preheat oven to 350°F (180°C). Set cubed potatoes in a colander and rinse under cold water until water runs clear. Transfer to a large saucepan and cover with cold water by at least 2 inches. Season water with salt until it is salty like tears . Bring water to a boil over high heat, then reduce heat to medium-low and simmer until a knife easily pierces potatoes with no resistance, 10 to 15 minutes. Drain potatoes in colander, then rinse with hot running water for 30 seconds.
• Using a potato ricer or a food mill with the finest disk, mash potatoes into a large mixing bowl. Alternatively, thoroughly mash potatoes with a potato masher in a large mixing bowl.

MASHED POTATO DIP

Steps:

• Preheat the oven to 375 degrees F. Spray an 8-inch square baking dish with nonstick cooking spray.
• Put the mashed potatoes in a large mixing bowl. Stir in the vegetable stock, sour cream, onion dip powder and half of both the chives and bacon. Season generously with freshly cracked black pepper.
• Pour the potato mixture into the prepared baking dish. Sprinkle the cheese evenly over the top. Bake until the cheese is melted and slightly golden and the casserole is bubbling around the edges, about 20 minutes. Sprinkle with the remaining chives and bacon. Serve warm with potato chips.

MASHED POTATO BITES AND CHEESY DIP

Steps:

• 1. In a Dutch oven, deep saucepan, or deep fryer, pour the oil to a depth of 5 inches. Heat the oil over medium heat to 350 degrees F.
• 2. Combine the potatoes with the egg. Mix in the flour and mustard.
• 3. Spoon about 1 heaping tablespoon and form into balls. Roll in the crushed pretzels.
• 4. Deep fry until the bites float to the top and are golden brown, 2 to 3 minutes.
• 5. Mix Cheez Whiz and sour cream in a microwavable bowl until well blended. Microwave on high 2 to 3 minutes or until heated through, stirring every 30 seconds.