Skip to content
LoginRegister
WhatToEat.Today

Recipes with mashed potato

4 recipes that use mashed potato, with photos, step-by-step instructions and cook times. The quickest, Leber Berliner Art, takes 30 minutes. It is most often cooked with butter, lingonberry jam and onion.

Run out of mashed potato? Sweet potato, same weight.

Got a few things in the fridge? Search by everything you have

Stekt strömming

Strömming is the small, silvery Baltic herring of the Stockholm archipelago, and stekt strömming is the city's working lunch: butterflied fillets sandwiched in pairs with butter, dill and mustard, coated in rye flour or breadcrumbs and fried crisp, then served with mashed potato and lingonberries. The best are sold from the green fish vans at Slussen, where they are wrapped in soft flatbread. Use fresh small herring or sprats. A common mistake is frying too many at once, which makes them steam and lose their crust. Chef's tip: press the pairs together firmly so the dill stays inside, and fry in hot butter until the skins crackle. The fish is done when opaque right through.

40 minScandinavianFish
by KrazyBadal 0 views

Karjalanpaisti

Karjalanpaisti, the Karelian hotpot, is one of Finland's national dishes, cooked for Independence Day, family celebrations and Christmas: chunks of beef and pork, sometimes lamb, layered with onion, whole allspice and bay, covered with water and baked slowly for hours in a clay pot until the meats are falling apart in a rich, peppery broth. This dish contains pork. It is served with mashed potato and lingonberries. A common mistake is a hot oven, which toughens the meat. Chef's tip: do not stir or brown the meat; Karelian cooks let it bake low and slow, and the long cooking alone gives the deep flavour.

260 minScandinavianCurriesGluten free
by KrazyBadal 0 views

Leber Berliner Art

Leber Berliner Art is a dish of old Berlin dining rooms and corner restaurants: thin slices of calf's liver fried in butter and piled with soft, sweet onion rings and golden apple rings, served with creamy mashed potato. The sweet apple and onion balance the rich liver, and the whole plate is on the table in half an hour. For safety the liver here is cooked through, which keeps it tender as long as the slices are thin and the pan is hot. Chef's tip: salt the liver only after frying; salt draws out juices and makes it tough.

30 minGermanMeat
by KrazyBadal 0 views

Cape Malay koesisters

Koesisters are Cape Town's Sunday-morning ritual: in the Bo-Kaap and on the Cape Flats, families buy or make a batch to eat with tea after the week's work is done. They are nothing like the plaited, crunchy Afrikaner koeksister. These are soft, cake-like, oval dumplings flavoured with cinnamon, cardamom, ginger, aniseed and naartjie (tangerine) zest, fried, briefly boiled in a thin syrup and rolled in desiccated coconut. Chef's tip: fry them over a moderate heat so they cook through to a fluffy centre before the outside turns dark; they should be a rich brown, not black.

150 minSouth AfricanDesserts
by KrazyBadal 0 views

Goes well with mashed potato