Best Mashed Potato Noodles Recipes

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BADISCHE SCHUPFNUDELN (POTATO NOODLES)



Badische Schupfnudeln (Potato Noodles) image

Typical of Baden-Baden and the Baden-Wurttemberg state in southwestern Germany, schupfnudeln is a kind of spaeztle (homemade pasta) that gets its name from the Upper German word 'Schupfen,' meaning 'to shove, push, throw or chuck.' They are traditionally handmade by rolling out potato dough on a board and cutting the dough into noodles. Simple and easy to make, they are delicious and go well with almost anything: roast pork, racks of lamb, bits of bacon, sauerkraut, and any cabbage dishes.

Provided by Seb

Categories     Side Dish     Potato Side Dish Recipes

Time 1h10m

Yield 6

Number Of Ingredients 7

1 ½ pounds russet potatoes
½ cup all-purpose flour
1 egg
1 tablespoon chopped fresh parsley
½ teaspoon salt
¼ teaspoon freshly ground nutmeg
¼ cup lard or other cooking fat

Steps:

  • Place whole potatoes in their skins into a large pot of boiling water; boil for 25 to 30 minutes. Remove potatoes, and discard water. When cool enough to handle, peel potatoes, and place on a lightly floured surface. Mash potatoes with a rolling pin.
  • Place mashed potatoes into a large bowl. Stir in flour, egg, parsley, salt, and nutmeg. Knead well to form a smooth dough. Then roll out the dough to a thickness of about 1/2 inch. Cut flattened dough into thin strips, about 1 1/2 inches long. Gently roll out the strips, or stretch them until the ends taper. Set aside for 15 minutes.
  • In a large skillet, heat lard over medium heat. Place the potato strips into the skillet, and fry until golden brown on both sides.

Nutrition Facts : Calories 215.2 calories, Carbohydrate 27.9 g, Cholesterol 39.1 mg, Fat 9.6 g, Fiber 2.8 g, Protein 4.4 g, SaturatedFat 3.7 g, Sodium 212.8 mg, Sugar 1 g

CHICKEN NOODLES OVER MASHED POTATOES



Chicken Noodles over Mashed Potatoes image

This is a recipe that my grandmother and mother used to make. I always loved it and now my children LOVE it.

Provided by EZ Baker

Categories     Clear Soup

Time 2h40m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 cut-up fryer chicken, washed, skin left on
1 (12 ounce) package egg noodles
8 medium potatoes, peeled
Lawry's Seasoned Salt
salt
pepper
1/2 cup milk
3 tablespoons butter
water
1/2 yellow onion

Steps:

  • In large pot or stock pot, place chicken with water and chopped onion, season with seasoning salt.
  • Boil on medium high for 2 hours, adding water as needed.
  • Remove chicken from pan, being careful to leave broth in pot.
  • De-skin and de-bone chicken. Cut or shred into bite sized pieces and add meat to broth.
  • Top off water and add some more seasoning salt.
  • Bring to boil. Add egg noodles.
  • Meanwhile,Cut up potatoes and boil in a pot of water until they break when you stab them with a fork.
  • Drain. Add milk, butter, and salt and mash.
  • Cook chicken and egg noodles until noodles are tender.
  • Serve chicken noodles over a bed of mashed potatoes with a little broth. Season with salt and pepper.

GNOCCHI I



Gnocchi I image

This simple potato, flour, and egg recipe is one my family has used for generations.

Provided by Anna

Categories     Main Dish Recipes     Pasta

Time 1h

Yield 4

Number Of Ingredients 3

2 potatoes
2 cups all-purpose flour
1 egg

Steps:

  • Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
  • Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces.
  • Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.

Nutrition Facts : Calories 329.2 calories, Carbohydrate 67 g, Cholesterol 53 mg, Fat 2 g, Fiber 3.4 g, Protein 9.7 g, SaturatedFat 0.5 g, Sodium 21.5 mg, Sugar 1.1 g

RUSTIC GERMAN POTATO NOODLES RECIPE BY TASTY



Rustic German Potato Noodles Recipe by Tasty image

Here's what you need: yellow potatoes, eggs, salt, nutmeg, flour, butter, bacon, chicken broth, white wine, green onion, water, salt

Provided by Eva Merz

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

4 yellow potatoes, we used yukon gold potatoes
2 eggs
1 teaspoon salt
¼ teaspoon nutmeg
3 cups flour
1 tablespoon butter
½ cup bacon, diced
1 cup chicken broth
½ cup white wine
1 bunch green onion, chopped
water, to boil
salt, for boiling water

Steps:

  • Peel potatoes. Cut them into 1-inch (2 ½ cm) slices and boil them in salted water for 25 minutes or until they are tender.
  • After boiling, take them out and let them cool for 10 minutes, allowing them to steam to remove excess moisture.
  • Mash potatoes until no lumps remain.
  • Add eggs, salt, nutmeg, and 2 cups (250 grams) flour, and knead into a dough. If dough is too sticky, add more flour until it holds its shape but is still smooth.
  • Put a piece of dough on a floured surface and roll into a 1-inch (2.5 cm) thick log.
  • Cut in 1-inch (2.5 cm) pieces and roll them carefully in your floured palm for a noodle shape. Repeat with the remainder of the dough.
  • Boil noodles in a large pot with salted water. Stir carefully once or twice to make sure noodles don't stick to bottom of the pan. Once they float on the surface, they are cooked and ready to be taken out.
  • In a medium-sized pan, melt the butter.
  • Add noodles and bacon and fry until both are golden brown on all sides.
  • Add chicken broth and white wine and let reduce for a few minutes until sauce becomes slightly creamy.
  • Top with green onions before serving.
  • Enjoy!

Nutrition Facts : Calories 898 calories, Carbohydrate 126 grams, Fat 29 grams, Fiber 5 grams, Protein 25 grams, Sugar 4 grams

POTATO NOODLES



Potato Noodles image

Here's a grandmother's recipe related to gnocchi but from a grandmother who was not Italian. In this recipe from my mother, Annette Gertner, a potato-based dough is formed into small noodle shapes, which are tossed with bread crumbs and onions, Austrian-style. Another way to serve the noodles is to gently fold them with warm sour cream and chives.

Provided by Florence Fabricant

Categories     noodles, side dish

Time 1h

Yield 4 side-dish servings

Number Of Ingredients 8

1 large baking potato, such as russet, peeled
1 large egg, lightly beaten
2 teaspoons salt, plus more for pot
2/3 to 3/4 cup all-purpose flour, plus more for rolling
1 large onion, thinly sliced and separated into rings
3 tablespoons unsalted butter
1/2 cup dry plain bread crumbs
1 teaspoon minced fresh dill

Steps:

  • Cut potato in quarters, place in a pot with water to cover, bring to a boil over high heat and cook until tender, about 15 minutes. Drain and mash until smooth in a large bowl. Allow it to cool to lukewarm. Stir in the egg and half the salt. Mix in enough flour to make a soft dough that's not sticky. Spread more flour on a board and transfer dough to the board. Knead lightly for a minute or two. Roll or pat into a rectangle that's about 1/4-inch thick.
  • Mix onion with remaining teaspoon salt and spread in a large, heavy skillet. Cover and place over low heat to steam until tender but not brown, 5 to 8 minutes. Set aside.
  • Bring a large pot of salted water to a boil. Slice dough into 1/4-inch wide strips and cut into 1-inch-long pieces. Drop into boiling water, reduce heat to medium, and cook until noodles rise to the surface, 1 to 3 minutes. Drain and toss with 1 tablespoon of the butter. Keep covered.
  • Add remaining butter to the skillet with the onions. Cook on medium until the butter melts, toss, add bread crumbs and dill and cook for a few minutes until ingredients are well-combined and the bread crumbs are fragrant. Add noodles, reheat and gently fold everything together and serve.

CHICKEN NOODLES AND MASHED POTATOES



Chicken Noodles and Mashed Potatoes image

This for me is the ultimate in comfort food. My grandma who is half German used to make this when I was little in Michigan. When it was cold and yucky outside, this warmed everything up. I'm posting it as close to how she made it as possible. It's not my usual style of cooking, but it's so good. It's a carb fest, but once and a while it's worth it!

Provided by graniteangel

Categories     Whole Chicken

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 14

1 broiler-fryer chicken (pre cut and packaged pick of the chick like 2 chicken breasts, 2 chicken legs, 2 thighs, and 2 wings)
6 cups water
1 cup carrot, sliced
1 cup onion, chopped
1/4 cup celery, chopped fine
1 teaspoon garlic salt
1 teaspoon seasoning salt
1 teaspoon ground black pepper
1 tablespoon dried parsley
1 lb egg noodles
3 lbs russet potatoes
4 tablespoons margarine
2/3 cup 1% low-fat milk
salt and pepper

Steps:

  • Chicken & Noodles:.
  • In large pot add your chicken, water, carrots, onion, celery, garlic salt, seasoning salt, black pepper and parsley.
  • Set heat to high. Bring to a boil and then turn to Med. Let cook for about 45 minutes.
  • Grandma always used a pressure cooker, and I need to ask her how long she cooked her chicken when she used it. I always use her recipe in a regular pot because I don't have a pressure cooker. They kinda scare me actually when they whistle. haha.anyway --.
  • Once chicken is done, remove it from broth and separate the bones and skin from meat. Return meat to the pot of broth.
  • Turn heat back to high and when its brought to a boil, add your egg noodles. Let cook until noodles have soaked up most of the broth. Don't worry if they crowd the pot, they'll soak up all that yummy chicken and veggie broth and make a kind of sauce. Just make sure to turn temp down to Med-high after it's brought back to a boil.
  • Mashed Potatoes:.
  • Peel and chop all of your potatoes and add to a separate large pot of water. Cook on high for about 15 minutes or until potatoes are tender. Drain water.
  • Add margarine and milk to potatoes and using a hand held mixer or your kitchen aide, blend until fluffy and smooth. Add salt and pepper to them to taste. You may need a little more milk depending on how thick you want them.
  • In a large dinner bowl or soup bowl add your mashed potatoes to the center. Ladle chicken and noodles over top of the mashed potatoes.
  • Serve with rolls and butter.

HOMEMADE POTATO NOODLES RECIPE - (4.3/5)



Homemade Potato Noodles Recipe - (4.3/5) image

Provided by garciamoss

Number Of Ingredients 11

1 1/2 cups mashed potatoes, cold
1 egg
1/8 teaspoon cream of tartar
Dash of nutmeg
Pinch of salt
1-1 1/4 cups flour
4 tablespoons butter, divided
1/2 cup breadcrumbs, dry, divided
Salt to taste
Garlic powder, to taste
Parsley, to taste

Steps:

  • In medium bowl, beat together mashed potatoes, egg, cream of tartar, nutmeg and salt until smooth. Gradually add flour, blending well until dough is stiff, yet somewhat sticky. On floured board, using about 1 1/2 tablespoons dough, roll into finger-shaped noodles; set on tray in one layer. In large saucepan, bring salted water to boil. Pour in half the noodles and boil until they float to top. Reduce heat to medium, simmer 3 minutes. Drain, rinse and repeat with other half. Heat skillet over medium heat; add 2 tablespoons butter and 1/4 cup bread crumbs; stir to brown lightly. Season crumbs with dash salt, garlic powder and parsley. Add half the boiled noodles, tossing carefully to coat. Lower heat to warm, cover and cook 10 minutes. Repeat with other half.

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