POTATO PILLOWS
Even though the recipe doesn't call for these, I like to add a little garlic powder and a little bit of dried parsley flakes to my "batter". It just adds a little bit more flavor and a little bit of "pretty".
Provided by Robyn Bruce
Categories Potatoes
Time 55m
Number Of Ingredients 7
Steps:
- 1. Cut potatoes into large pieces.
- 2. Heat 2 inches water to boiling in a pot. Add potatoes.
- 3. Cover and heat to boiling; reduce heat. Cook pieces for 20-25 minutes, or until tender; drain. Shake pan gently over low heat to dry potatoes.
- 4. Heat oven to 425 degrees. Grease or spray a cookie sheet.
- 5. Mash the potatoes until no lumps remain. Beat in milk in small amounts (the amount needed to make potatoes smooth and fluffy depends on the type of potatoes you use).
- 6. Add ½ cup butter or margarine, salt and pepper. Beat vigorously until potatoes are light and fluffy.
- 7. Add eggs and beat until blended.
- 8. Drop potato mixture by spoonfuls onto cookie sheet.
- 9. Brush with melted butter.
- 10. Bake 15 minutes or until light brown.
IDAHO POTATO PILLOWS
This is not my recipe, I simply found it on the internet. It's so good and so different, I just wanted to share it. It's somewhat new to me, I've only made these twice, but I loved them!!
Provided by Robyn Bruce
Categories Potatoes
Time 40m
Number Of Ingredients 7
Steps:
- 1. Boil potatoes with the salt, in the peel, until thoroughly cooked. Peel when still warm. Grate through a fine grater. Place in a large bowl.
- 2. Make a hole (or well) in the center and drop in the eggs. With your fingers, work eggs into potatoes, only slightly.
- 3. Drizzle with the butter. Sprinkle with all of the flour and pepper. Now quickly work into a medium soft dough. Do not overwork.
- 4. Divide dough into 4 parts. Generously dust counter with flour and with a rolling pin, roll dough out to a 1/8" thickness. With a dough cutter or pairing knife, cut into 3" triangles.
- 5. Heat frying oil to 350°. Place triangles into oil and constantly spoon hot oil over them. Brown and turn to brown other side. (Note: If pillows do not puff fully, the oil is either too hot or not hot enough.) Place in one layer only onto a paper towel lined plate and sprinkle with extra salt. Serve at once with the following sauces: pineapple chutney sauce, guacamole, or tomato and cilantro salsa.
SILKY POTATO PILLOWS #SP5
Official Contest Entry: Simply Potatoes 5Fix. One of my favorite restaurants served an appetizer of soft, potato filled dumplings that were so dreamy. When I thought of unique ways to use Simply Potatoes Traditional Mashed Potatoes, I immediately thought of that dish and came up with my own version.
Provided by BrooklynSalt
Categories Potato
Time 56m
Yield 24 pillows, 4 serving(s)
Number Of Ingredients 5
Steps:
- In a mixing bowl, combine the mashed potato and goat cheese.
- Fold the chives into the mashed potato and cheese mixture.
- Place a heaping teaspoon of the mashed potato mixture in the middle of a wonton wrapper, wet the edges of the wrapper lightly with water and fold one corner on to the other, creating a triangle, sealing the edges firmly with your fingers. Don't let any of the filling get on the edges as it will leak out during cooking. If this happens try less filling.
- When you've used up all the filling and/or wrappers, arrange the pillows on a parchment lined plate and refrigerate them for about 20 minutes.
- Heat the butter over medium heat in a large pan until it starts to foam slightly. Add the pillows in one layer (you can do this in batches so you don't crowd the pan) and cook a few minutes on each side until warmed through and soft.
- Serve right away nice and warm!
Nutrition Facts : Calories 241.9, Fat 12.2, SaturatedFat 7.4, Cholesterol 34.9, Sodium 376, Carbohydrate 27.9, Fiber 0.9, Protein 4.9
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