Ramekin Mashed Potatoes Recipes

MINI SCALLOPED POTATOES

Steps:

• Preheat the oven to 350 degrees F. Generously brush six 6-to-8-ounce ramekins with butter. Combine the cheddar, parmesan, chives, flour and cayenne in a large bowl. Thinly slice the potatoes a little less than 1/8 inch thick (a mandoline works well) and add to the cheese mixture. Add 1 teaspoon salt and a pinch of black pepper and toss to combine.
• Divide half of the potato-cheese mixture among the prepared ramekins, filling them about halfway (arrange the potato slices so they go to the edge of the ramekins). Top with half of the cream. Repeat with the remaining potato-cheese mixture and cream.
• Transfer the ramekins to a baking sheet, cover each with foil and bake until the liquid is bubbly and the potatoes begin to soften but are not completely cooked through, about 40 minutes. Increase the oven temperature to 425 degrees F, uncover the ramekins and bake until the potatoes are tender and golden brown, 15 to 20 minutes. Run a knife around the edges and let stand 10 minutes before serving.

INDIVIDUAL EGGS IN MASHED POTATOES BREAKFAST RAMEKINS

Steps:

• In a fry pan, fry bacon until just crispy, crumble and keep warm.
• Prepare Hollandaise or Cheese Sauce. Set aside and keep warm.
• In a medium sauce pan, heat water and poach eggs. Cook about 5-6 minutes.
• In the meantime, re-heat mashed potatoes and keep warm.
• To build, using 6 small ramekins: Place about 1/4 cup mashed potatoes in each ramekin. Divide crumbled bacon evenly over the mashed potatoes. Add a poached egg to each ramekin cup. Then drizzle on 1/4 cup of your sauce. Serve immediately.

PERSONAL EGG AND POTATOES IN A RAMEKIN #5FIX

Steps:

• Preheat oven to 350°F with rack in middle.
• Line each ramekin with 2 table spoons of Simply diced potatoes with onion.
• Drain spinach in a colander, pressing to remove excess liquid, then coarsely chop. Divide spinach, then bacon among ramekins, scramble the eggs with 3/4 cup cream reserving 1/4 cup. Spooning the mixture in each ramekin then place 1 tablespoon cream on top of each serving. Bake 15 to 20 minutes, removing from oven as cooked. Serve each person their own personal egg and potatoes in a ramekin.

DUCHESSE POTATOES IN RAMEKINS

Steps:

• Preheat oven to 375 degrees F.
• Put an oven rack in the middle position in the oven.
• Cool the potatoes just enough so they can be handled, but still very warm.
• Mash them well and push them through a fine chinois or sieve.
• Turn the mash out into a food processor, using the chopping blade.
• Scatter the chunked butter around on the potatoes.
• Process for about 5 minutes until the butter is completely incorporated.
• It helps if the taters are still quite hot.
• Scrape the sides of the processor bowl, return top.
• Turn processor on and add eggs, starting with the whole egg.
• Pour them in very slowly so they incorporate but do not cook.
• Process until the consistency is similar to a standard souffle mixture.
• Set mixture aside.
• Bring water to a boil on the stovetop.
• Butter ceramic ramekins and fill 3/4 full with potato mixture.
• Place the ramekins on a 9x13" baking pan, set this in the center of the oven, pour boiling water to within 1/2" of the top of the cups.
• Bake for 1 hour, or until tops have puffed and are golden brown.
• Remove from oven and cool slightly on a rack.
• Serve warm in the ramekins.
• Paprika or other seasoning can be sprinkled over the top of the mixture before baking.

BAKED GARLIC MASHED POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, 15 to 20 minutes. Drain.
• Preheat the oven to 350 degrees F (175 degrees C).
• Transfer potatoes to a mixing bowl and add cream, garlic, salt, and pepper; mash until smooth. Scoop into 4 ramekins and top with bread crumbs.
• Bake in the preheated oven until bread crumbs are golden brown and crisp, 12 to 15 minutes.

MASHED POTATO CAZUELA

Steps:

• Bring a large pot of salted water to a boil. Carefully drop in the diced potatoes and cook until a fork or pairing knife slides in easily, but the potatoes are still holding their shape, about 12 minutes. Remove with a slotted spoon or spider and place in a large bowl.
• Drop in the diced carrots and cook for just one minute, remove and set aside in a smaller bowl. Finally drop in the peas and cook for one minute, then remove and place in the bowl with carrots.
• Melt the butter in a small skillet over medium heat. Once it sizzles, add the onion and cook until wilted, stirring occasionally, about 3 to 4 minutes. Remove from the heat.
• Pre-heat the oven to 350 degrees Fahrenheit.
• Add the cooked onions, mustard, cream, egg, salt and pepper to the bowl with the potatoes, and gently mix and mash until well incorporated. Add the peas, carrots, olives and pickled jalapeños and mix well. Scrape into a 9" x 11" baking dish or into small individual ramekins.
• Bake for 20 to 25 minutes, until the top has slightly browned. Serve or keep warm.

MASCARPONE MASHED POTATOES

Steps:

• Place potatoes in a large pot and cover with salted water to cover potatoes by about an inch. Heat over high heat and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, until potatoes are soft when you insert a fork.
• Drain potatoes and place back in the pot. Use a potato masher (or a fork) to mash the potatoes.
• Add in the butter and mascarpone cheese and use an electric hand mixer to mix until melted and incorporated into the potatoes.
• Slowly add in the cream and continue to whisk with the electric mixer. Add salt and pepper.
• Remove from heat and transfer to a serving dish, garnish with chives and extra butter, and serve warm.

RAMEKIN MASHED POTATOES RECIPE

Steps:

• Peel potatoes, add to pot, cover and bring to a boil. When the pot comes to a boil, add salt to taste. Cook until fork tender. 2. Preheat oven to 375 degrees F. 3. Mash potatoes while hot and ensure that there are no lumps. Add butter, white pepper and cheese to potatoes while it is still hot. Mix thoroughly and taste for seasoning (salt and pepper). 4. Mix in beaten egg ensuring that it is fully incorporated into the mixture. 5. Snip one bottom-end of the plastic zip bag about ¾-inch across. 6. Add the potato mixture to the bag and squeeze the top in order to force the mixture through the hole in the bag. 7. Pipe the potatoes into the ramekins going in a circular motion until the ramekin is filled about 1 above the rim. Repeat until all the bowls are filled. Transfer the bowls onto baking sheet/tray. 8. In the small bowl, add the paprika and ½ teaspoon water and make into a paste. Using the pastry brush, lightly brush the edges of the potatoes. 9. Sprinkle the top with chopped parsley. Bake in preheated oven for 30 minutes or until the edges are lightly brown. 10. Serve hot