Four Cheese Mashed Potato Stuffed Portobello Mushrooms

linda — Fri, 14 Jun 2013 15:00:15 +0000

Four Cheese Mashed Potato Stuffed Portobello Mushrooms make a fast and filling vegetarian main course hot off the grill or turn this recipe into an appetizer by using cremini mushrooms.

Serves: 4

Tip: Use cremini mushrooms and serve as appetizers.

Ingredients

1 4-oz package Idahoan® Four Cheese Flavored Mashed Potatoes
2-4 large portobello mushrooms
Oil
Salt and pepper
½ cup cheddar, shredded
2 Tbsp bell pepper, diced and lightly sautéed
2 Tbsp scallions, chopped

Instructions

Preheat oven to 350°F or grill to 400°F.
Clean the mushrooms and rub with oil.
Sprinkle with salt and pepper and place on a foil lined baking tray.
Bake for 5 minutes until tender. Or if grilling, turn mushrooms once or twice while cooking on the grill until tender.
While mushrooms are cooking, prepare Idahoan Four Cheese Mashed Potatoes according to package instructions.
Fold in the cheddar cheese and the peppers.
When mushrooms are cooked, sprinkle with a bit more salt and pepper and stuff with the mashed potatoes.
Top with the scallions and serve hot.

Notes

Related products:
Four Cheese Flavored Mashed Potatoes

The post Four Cheese Mashed Potato Stuffed Portobello Mushrooms appeared first on .

Applewood Smoked Bacon Mashed Stuffed Trout

linda — Fri, 14 Jun 2013 14:43:29 +0000

Applewood Smoked Bacon Mashed Stuffed Trout evokes the flavors of camping, whether the trout are pulled from a stream or fresh from the local market, made over a fire, hot off the grill or served right from the oven.

Applewood Smoked Bacon Mashed Stuffed Trout

Serves: 4

Ingredients

1 4-oz package Idahoan® Applewood Smoked Bacon Flavored Mashed Potatoes, dry
4 medium size trout, cleaned and rinsed
Fresh ground pepper
2 Tbsp lemon thyme, chopped

Instructions

Preheat oven to 375°F.
Divide the dry packet of Applewood Smoked Bacon Flavored Mashed Potatoes in half.
Using half of the dry mashed, lightly dust both sides of the trout.
Prepare the remaining half of the potatoes using one cup of hot water.
Stuff the trout with the prepared mashed potatoes.
Add pepper and sprinkle with herbs.
On stove top, add a little olive oil to a cast iron skillet and bring to medium high heat.
Sear the trout on both sides, about one minute per side.
Turn off the heat and place the skillet in the oven.
Continue cooking the trout for 10-12 minutes or until trout is opaque and flakey.

Notes

The post Applewood Smoked Bacon Mashed Stuffed Trout appeared first on .

Summer Entertaining

linda — Thu, 13 Jun 2013 14:05:46 +0000

Several years ago, I worked for an Idaho company that transferred several employees to a site in West Virginia. As in many situations, we found that the best way to forge a new culture was through food. Our potlucks, set up in a huge warehouse on butcher paper covered tables, were spectacular. Our new West Virginian family specialized in “covered dishes”, side dishes that no doubt had been handed down through generations, tried and true recipes that were coveted family traditions.

Feeling the pressure to represent the state of Idaho at one of our potlucks, one of our transplants, Bea, decided to make potato salad as her contribution to the feast. Bea showed up with a huge bowl of her potato salad with an unhappy and slightly embarrassed look on her face. Bea had overcooked her potatoes and her potato salad was now a mashed potato salad. I thought it was absolutely delicious and the texture of the mashed versus the chunky potato was an appealing change.

All these years, I have thought about Bea’s “mistake” when I have had a hankering for a really good potato salad. Getting no encouragement from my other half, a self-described potato salad hater, I never made the attempt to replicate the recipe – until this weekend.

The Baby Reds lend the flavor and texture to the perfect mashed potato salad. Using real mayonnaise mixed with the two mustards add richness to the dressing. I am really happy to report that my husband is now a convert and loves the recipe. No small feat!

Thanks Bea for your inspiration.

Bea’s Mashed Potato Salad
Serves 4

1 4-oz package Idahoan® Baby Reds® Flavored Mashed Potatoes
1 dill pickle, finely chopped
3 radishes, thinly sliced
1 hard-boiled egg, sliced
2 celery stalks, finely chopped
2 Tbsp red onion, finely chopped
3 Tbsp mayo
1 Tbsp stone ground mustard
1 tsp yellow mustard
Salt and pepper to taste
¼ tsp. celery seed (optional)

Prepare Idahoan Baby Reds following package instructions. Stir in pickles, radishes, hard-boiled egg, celery and red onion. Combine mayo and mustards in a separate bowl and mix into mashed potato mixture. Season to taste with salt and pepper and celery seed if using.

The post Summer Entertaining appeared first on .

Bea’s Mashed Potato Salad

linda — Thu, 13 Jun 2013 14:01:22 +0000

Bea’s Mashed Potato Salad recipe puts a new spin on the seasonal favorite by starting with Idahoan Baby Reds® Flavored Mashed Potatoes.

Bea’s Mashed Potato Salad

Serves: 4

Ingredients

1 4-oz package Idahoan® Baby Reds® Flavored Mashed Potatoes
1 dill pickle, finely chopped
3 radishes, thinly sliced
1 hard-boiled egg, sliced
2 celery stalks, finely chopped
2 Tbsp red onion, finely chopped
3 Tbsp mayo*
1 Tbsp stone ground mustard
1 tsp yellow mustard
Salt and pepper to taste
¼ tsp. celery seed (optional)

*This ingredient may contain gluten. If you’re targeting a gluten-free recipe option, make sure to check the label.

Instructions

Prepare Idahoan Baby Reds following package instructions.
Stir in pickles, radishes, hard-boiled egg, celery and red onion.
Combine mayo and mustards in a separate bowl and mix into mashed potato mixture.
Season to taste with salt and pepper and celery seed if using.

Notes

Related products:
Baby Reds® Flavored Mashed Potatoes

The post Bea’s Mashed Potato Salad appeared first on .

Secret Ingredient Burgers

linda — Thu, 13 Jun 2013 13:59:59 +0000

Bacon & Cheddar Chipotle Flavored Mashed Potatoes add a little kick to these burgers two different ways. A whole new approach to meat and potatoes!

Secret Ingredient Burgers

Serves: 4

Ingredients

1 4-oz package Idahoan® Bacon & Cheddar Chipotle Flavored Mashed Potatoes
2 lbs ground round
1 cup shredded Mexican cheese
Roasted poblano peppers, optional

Instructions

Mix ½ of the package of dry mashed potatoes in burger.
Prepare the other half of the package of mashed potatoes with 1 cup hot water and let cool to room temperature.
Once cooled, add cheese and diced peppers, if using, and mix thoroughly.
Form 8 thin burger patties.
Place 2 tablespoons of mashed on top of each of 4 of the patties. Top with another patty and seal edges.
Using your favorite method (we like the grill), cook to desired doneness.

Notes

The post Secret Ingredient Burgers appeared first on .

Harvesting Spring

linda — Thu, 06 Jun 2013 20:13:32 +0000

My dad, a long time farmer and gardener, always says that peas should be planted on Saint Patrick’s Day. It’s one of the first things put in the ground each year and I use this day in the garden to work in a few other seeds – lettuces, radishes, green onions and carrots. It’s a sure sign that spring is here.

Now I’m picking those peas that were planted just a few weeks ago and besides eating them fresh (with a little butter!), I’ve been experimenting with working them into new dishes. Thus came the inspiration for this recipe for Baby Red Mashed Potatoes & Peas alongside a meatloaf loaded with herbs and spices for a fresh flavor that is worthy of sitting next to my fresh-from-the-garden peas.

Not everyone might be lucky enough to be able to walk out the backdoor and pick peas, but hopefully you have access to a good farmer’s market. The kind where someone that still has a little dirt under their fingernails sells produce that only hours earlier was still in the ground or on a vine or tree. And if not, don’t fret – frozen peas will do too.

For me, this dish signifies the beginning of what will hopefully be a long and bountiful harvest season. Enjoy!

Baby Red Mashed Potatoes & Peas with Spring Meatloaf
Serves: 4

Idahoan Baby Reds with Peas
1 4-oz package Idahoan® Baby Reds® Flavored Mashed Potatoes
¼ cup half and half
1 Tbsp butter, softened
Scallions, green parts, finely chopped
1 cup fresh peas (frozen peas will work too – thaw them first)

Spring Meatloaf
1 ½ lbs. ground lamb or ground beef
Salt and pepper
2 slices white bread, crusts trimmed
¼ cup milk
1 bunch scallions, white parts finely chopped (reserve green parts for Idahoan Baby Reds with Peas)
¼ cup fresh parsley, finely chopped
¼ cup fresh mint, finely chopped
2 cloves garlic, finely chopped
1 egg, lightly beaten
1 Tbsp lemon zest
Extra virgin olive oil for drizzling

Position a rack in the middle of the oven and preheat to 400°F. Line a baking sheet with parchment paper. Place the meat in a large bowl and season liberally with salt and pepper. In a small bowl, soak the bread in the milk, then crumble the bread into the meat. Mix the scallion whites, parsley, mint, garlic, egg, lemon zest and a healthy drizzle of olive oil in to the meat. Using your hands, form 4 mini loaves about 1½˝ thick or shape into one large loaf. Place the meatloaf on the prepared baking sheet and roast in the oven until cooked through, about 15-18 minutes. Prepare Idahoan Baby Reds following package instructions. Stir in half & half, butter, scallions and peas. Serve hot with meatloaf.

The post Harvesting Spring appeared first on .

Lemon Mint Pound Cake

linda — Mon, 03 Jun 2013 14:44:01 +0000

Using Idahoan® Original Mashed Potatoes in this recipe for Lemon Mint Pound Cake not only makes a moist cake but also one that is gluten free!

Lemon Mint Pound Cake

Serves: 12

Ingredients

1½ cups Idahoan® Original Mashed Potatoes (must be the ones in the box – not in the pouch)
¼ cup sugar
¼ cup loosely packed fresh mint leaves
¾ cup butter, softened
2½ cups confectioners’ sugar, divided
3 eggs
2¼ cups heavy whipping cream, divided
2 Tbsp lemon juice
2 tsp grated lemon peel
1 jar (10 ounces) lemon curd*
1 qt fresh strawberries, sliced
2 cups blueberries

*This ingredient may contain gluten. If you’re targeting a gluten-free recipe option, make sure to check the label.

Instructions

Place sugar and mint in a small food processor; cover and process until blended. Set aside.
Preheat oven to 325°F.
In a large bowl, cream butter and 1-3/4 cups confectioners’ sugar until light and fluffy. Beat in 4-1/2 teaspoons reserved mint mixture. Add eggs, one at a time, beating well after each addition. Add mashed potato flakes alternately with ¼ cup cream. Stir in lemon juice and peel.
Pour into a greased and floured 9˝ x 13˝ baking dish. Bake for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a large bowl, beat remaining cream until it begins to thicken. Add ½ cup confectioners’ sugar and 1 tablespoon mint mixture; beat until stiff peaks form. Fold in lemon curd; set aside.
In another bowl, combine strawberries and blueberries with remaining mint mixture and confectioners’ sugar.
Cube cake into 2˝ squares. Layer in glassware starting with a dollop of the cream mixture, a spoonful of berries and a couple cake cubes. Repeat.

Notes

Related products:
Original Mashed Potatoes

The post Lemon Mint Pound Cake appeared first on .

Greek Salad on Roasted Garlic French Bread

linda — Wed, 29 May 2013 17:46:22 +0000

Take our Roasted Garlic French Bread from side dish to main dish with the addition of this fresh Greek Salad with tzaziki dressing. Perfect for hot summer days.

Greek Salad on Roasted Garlic French Bread

Serves: 4

Ingredients

Greek Salad

1 small container of cherry tomatoes, cut in half
1 cup cucumber, peeled and sliced into ¼ inch thickness and cut into quarters
1 medium red onion, chopped into thin slices and soaked for 10 minutes in a small bowl of ice water to make it less sharp
1 small green pepper, coarse chop
¾ cup kalamata olives, pitted and sliced
6 Tbsp olive oil
1½ Tbsp fresh lemon juice
1 Tbsp red wine vinegar
2 garlic cloves, minced
¾ cup crumbled feta cheese, reserve for topping

Tzatziki Sauce

2 cups plain Greek yogurt
1 cup cucumber, small dice
2 Tbsp fresh lemon juice
2 garlic cloves, minced
2 Tbsp finely chopped fresh dill
Salt and pepper, to taste

Instructions

Make Roasted Garlic French Bread.
Drain onion from ice water and pat dry with paper towels.
In a large bowl combine all salad ingredients, except cheese.
Top the French bread with the Greek salad and sprinkle cheese over top.
Serve with Tzaziki sauce.

Tzatziki Sauce

In a medium bowl, combine Greek yogurt, cucumber, lemon juice, garlic, and dill. Stir until well combined.
Taste and season with salt and pepper.

Notes

Related products:
Roasted Garlic Flavored Mashed Potatoes

The post Greek Salad on Roasted Garlic French Bread appeared first on .

Mashed Potato Topped Green Bean Casserole

linda — Wed, 29 May 2013 14:07:44 +0000

Mashed Potato Topped Green Bean Casserole combines two favorites – green bean casserole and mashed potatoes – into one! Not just for holidays anymore!

Mashed Potato Topped Green Bean Casserole

Serves: 8

Ingredients

1 4-oz package Idahoan Buttery Mashed Flavored Mashed Potatoes, prepared
1 10¾-oz can cream of mushroom soup
¾ cup milk
⅛ tsp ground black pepper
2 cans green beans, drained, or two 9-oz packages frozen green beans, thawed
1⅓ cup French’s French Fried Onions, divided

Instructions

Preheat oven to 350°F.
Mix soup and milk, then add pepper and green beans.
Stir in ⅔ cup French fried onions. Pour into a 1 ½ quart casserole.
Bake for 30 minutes or until hot.
Remove from oven and stir casserole. Top with prepared mashed potatoes.
Adjust oven to broil. Toast potatoes under broiler until lightly brown, about 2 minutes.
Top with remaining French fried onions and serve.

Notes

Related products:
Buttery Homestyle Flavored Mashed Potatoes

The post Mashed Potato Topped Green Bean Casserole appeared first on .

Bring on summer!

linda — Thu, 23 May 2013 21:42:32 +0000

It seems like it was an exceptionally long, cold winter here in Idaho Falls but with the weather forecast for the holiday weekend ahead looking to be in the mid 70’s, I think we have turned the corner and summer just might be in sight. This is the weekend to pull out the patio furniture, start filling pots with flowers and of course, dust off the barbecue.

And while we love burgers and steaks here in Idaho, once summer does finally kick in it’s known to get hot in these parts, and it’s always good to have some lighter options in the recipe box. I discovered grilling bread a few years ago and now I just can’t get enough! And you might be surprised what a packet of dry Idahoan Roasted Garlic Mashed Potatoes does to boost the flavor on French bread. This fresh Greek salad is a nice accompaniment to the crusty bread – full of bright colors with just a little tartness to contrast the garlic butter.

So when planting those pots this weekend I think I’ll tuck some tomatoes and cucumbers in too and look forward to this Greek Salad with grilled Garlic French Bread all summer long. Happy Memorial Day everyone!

Roasted Garlic French Bread topped with Greek Salad with Tzaziki Dressing
Serves 4

Roasted Garlic French Bread
1 4-oz package of Idahoan Roasted Garlic Potatoes
1 lb butter, softened
1 loaf French bread

Mix the dry package of Idahoan Roasted Garlic Potatoes with the butter until blended. Slice the French bread length wise and generously spread with the roasted garlic mixture. Toast under the broiler until butter spread is melted and toasted on top.

Great on the grill: Spread a small amount of the butter mixture on each slice of the French bread. Place face down on the grill until grill marks appear. Turn over and move to the indirect heat side of the grill and spread generously with more of the butter mixture. Close the lid or cover with foil until butter mixture is melted.

For the Greek Salad
1 small container of cherry tomatoes, cut in half
1 cup cucumber, peeled and sliced into ¼ inch thickness and cut into quarters
1 medium red onion, chopped into thin slices and soaked for 10 minutes in a small bowl of ice water to make it less sharp
1 small green pepper, coarse chop
3/4 cup kalamata olives, pitted and sliced
6 Tbsp olive oil
1 1/2 Tbsp fresh lemon juice
1 Tbsp red wine vinegar
2 garlic cloves, minced
3/4 cup crumbled feta cheese, reserve for topping

Drain onion from ice water and pat dry with paper towels. In a large bowl combine all salad ingredients, except cheese. Top the French bread with the Greek salad and sprinkle cheese over top. Serve with Tzaziki sauce.

Tzatziki Sauce
2 cups plain Greek yogurt
1 cup cucumber, small dice
2 Tbsp fresh lemon juice
2 garlic cloves, minced
2 Tbsp finely chopped fresh dill
Salt and pepper, to taste

In a medium bowl, combine Greek yogurt, cucumber, lemon juice, garlic, and dill. Stir until well combined. Taste and season with salt and pepper.

The post Bring on summer! appeared first on .