Boxed Potatoes

In search of ideas for boxed potatoes. I have two large boxes sitting in my pantry and the kids are tired of the basic mashed potatoes. Any new ideas for them so they don’t go to waste? Thanks in advance.

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Comments

  1. AnnMarie says

    I like making potato bread and rolls. There are lots of recipes out there that use a couple cups of mashed potatoes–just sub the flakes + water. You could also make mashed potatoes into potato “pancakes.”

  2. Kristina says

    I assume you are talking about instant mashed potatoes? If you are – use that as your breading (instead of flour) for chicken, and other meats. Yummy!!

  3. sylvie says

    there are plenty of recipes on allrecipes.com that use mashed potatoes as an ingredient….do your kids like chocolate cake? how about making a thick soup? you can use the “ingredient” tab and you will be given an area to enter search requirements for ingredients you have and for what you don’t want to use and it will give you all available recipes for your request.

  4. Danielle says

    Try making them with less liquid, adding some chopped onion, and shaping them into little patties to pan fry. Potato cakes are a tasty side dish!

  5. Danielle says

    Also, you can use the potato flakes to thicken stews in lieu of cornstarch or flour.
    Also, you can stir in a pound of cooked ground beef, a can of corn, and some cheese for something more substantial. Or make shepherd’s pie?

  6. MrsLawrenceTavavenres says

    I make a Casserole with it…

    -Chicken, season as you wish, I like salt, pepper & some italian seasoning. Boil it until it is soft, then shred or slice thin.
    -Mashed potatoes, prep as directed, I make it a little thicker for this, up to you though. Season lightly with salt and pepper.
    -1 package of frozen mixed veggies (you may substitue with what you have, I just like the colors, broccoli is yummy with this, if using can corn drain it well). You do not need to defrost the veggies if you don’t want to, just adjust warming time.
    -Cheese: whatever you have on hand, I normally do the cheddar/mozzarella mix.

    -Layer: Mashed potatoes, Chicken, Veggies & Cheese.
    -Bake: covered until warmed thru, about 20 to 30 minutes in a 325 oven.

    It’s cheap, healthy and tastes yummy!! Hope this helps!

  7. Jenny says

    I make a quick cheddar/veggie chowder with instant flakes.

    I feed 6 big appetites so this makes a good sized pot of chowder.

    Bring 6 cups of chicken or veggie broth to a simmer (use bullion & water if you don’t have broth).
    Add assorted veggies – start with the stuff that needs to cook longer (and cut them a little smaller, too) and gradually add each veggie. I have used left-overs from a veggie/dip tray that included carrots, celery, broccoli, zucchini, peppers, green onions, snap peas, cauliflower, etc.) The carrots should be about 1/2 done by the time you add something like broccoli that will cook quickly.
    Now, add 6 cups of milk and enough potato flakes to thicken to your desired consistency (I usually just slowly sprinkle it in while stirring until it gets “there” but I would guess I use about 5 cups).
    Once this all comes back up to a good hot temperature, slowly stir in 2-4 cups shredded sharp cheddar. Keep stirring until it is all melted and blended in. Adjust seasonings with salt, pepper, garlic powder, onion powder, etc (as your family’s tastes direct).
    Our secret ingredient is 2 dashes of hot pepper sauce like Cholula, Tapitio, Tabasco, etc. It doesn’t make it hot (you can’t even taste it) but the components of the sauce just make the other flavors “pop”

  8. Denise says

    My mom made something when we were growing up. It was just browned hamburger mixed with a cream of mushroom soup in a casserole dish topped with mashed potatoes and sprinkled with cheese. Because everything was cooked, it just had to “heat up” — probably 20 min. in oven. Maybe longer if you make it ahead and its been in the refrigerator.

  9. Kim J, Guntersville, AL says

    I do the same as Denise above. I make a shephard’s pie. Brown ground beef, drain and put in the bottom of a 9×13 pan. Top with canned or thawed frozen veggie of choice, top with either gravy, cream soup or tomato soup… then ‘frost’ with prepared or leftover mashed potatoes. Cover with foil and bake at 350F for about 35 minutes; remove foil and bake about 15 minutes more or till potatoes are slightly browned.

  10. Carrie says

    I use them to make pizza crust. Make enough potatoes to feed about 4 people, but add a cup of flour. This will make them thicker. Press into a pizza pan, or cookie sheet and bake at 425 for about 30 min. Top with what ever left overs you have in the kitchen and put back in the oven for about 10 minutes, or until everything is heated. This does not make a crispy crust, but a thin crust that is soft like a thicker crust.

  11. Tom R. says

    You can make sourdough starter with them and from that make bread, sweet rolls, biscuits, pancakes.

    Sourdough – Potato Based

    For each cup of starter desired:

    3/4 cups sugar
    3 Tblspns intant mashed potato flakes (no additives works best)
    1 cup very warm water

    Mix all of the above in a non reactive container, preferably glass or stoneware crock….no metal. Stir daily or as often as you like with wooden or plastic spoon. Keep on counter or in a warm place till it bubbles.

    for 2 loaves mix;

    1 cup starter
    1/4 cup sugar
    1 stick margarine or butter (equals 1/2 cup) See note*
    3 tsp salt
    1 1/2 cups warm water
    6 cups flour

    Mix starter, sugar, margarine, salt and water together in large bowl. Add flour one cup at a time incorporating well till dough is not sticky. Scrape bowl clean and oil bread, cover bowl with towel and let rise in warm place for 8 to 12 hours. Punch down and knead lightly, divide into two loaves. Pan up as desired or make free form loaves, rolls or whatever. Repeat rising for 8 to 12 hours. (Bread needs to double in size). Brush with water, milk or spray top with vinegar as desired for crust. Bake on bottom rack at 325 degrees for 40 minutes. Let cool for 10 minutes before unpanning, then continue to cool on rack before slicing.

    Note: Butter flavor Crisco works well as a substitute for margarine or butter.

  12. Karen says

    I make mashed potatoes following the directions on the box and add dry Hidden Valley ranch dressing mix. Use 1/2 to 1 full package depending on desired taste. My family loves these potatoes!

  13. r. campo says

    You can always make homemade coconut cream eggs for Easter. Coconut cream eggs use mashed potatoes. I don’t think you’ll hear the kids complaining

  14. Janet says

    I make mashed potato cakes with leftover mashed potatoes. Make your basic mashed potatoes, add a little onion powder, and you can add flour to make them more manageable. Shape into patties, but not too thick as they will fall apart while frying. Fry in a bit of oil on medium heat. My kids and hubby love these!

  15. Kay says

    If you mix (thoroughly) 2 cups of potato flakes with 2 cups of sour cream, this makes a wonderful “base” to place in a 3 quart (or so) casserole dish. A pastry blender or potato masher works well for blending these two ingredients. Form the mixture as a “crust” at the bottom and up the sides (a little) of the dish. Then, add anything you’d like to fill the casserole dish: cooked ground beef or chicken; a package of pre-cooked frozen mixed vegetables (or a can or two of Veg-All or a couple of any cans of vegetables you like). Sprinkle cheddar cheese on the top. Bake at 350 for 25 to 30 minutes (don’t let cheese burn, so check at intervals). This is very simple but you might like it.

  16. Kay says

    Corrected recipe: If you mix (thoroughly) 2 cups of potato flakes with 2 cups of sour cream, this makes a wonderful “base” to place in a 3 quart (or so) casserole dish. A pastry blender or potato masher works well for blending these two ingredients. Form the mixture as a “crust” at the bottom and up the sides (a little) of the dish. Then, add anything you’d like to fill the casserole dish: cooked ground beef or chicken; a package of pre-cooked frozen mixed vegetables (or a can or two of Veg-All or a couple of any cans of vegetables you like; be sure canned vegetables are drained–you don’t want all that liquid). Sprinkle cheddar cheese on the top. Bake at 350 for 25 to 30 minutes (don’t let cheese burn, so check at intervals). This is very simple but you might like it.

  17. Alice says

    You can definately make gnocchi, or a fabulous recipe I once tried: salmon cakes. You take canned or fresh salmon that has been prepared, mix it with the potates with some chopped onions, garlic, chives, salt, and black pepper and fry them up like potato cakes. They are to die for! Definately a special occasion dish, but so worth it!

  18. Suzanne says

    I use instant mashed potatoes when I’m making coconut macaroons.

    Mix together a large bag of coconut (12-16oz? can also add some fresh, but not all,) a 14 oz can of eagle brand condensed milk and about 1/2 c instant mashed potatoes.

    Spoon out fairly large cookies (~1/4c or a sm ice cream scooper) and round them out into mounds. Bake at 350F for ~15-20 min or until lightly brown. Be careful not to burn these on the bottom. Bottoms brown before the tops.

    Drizzle cookies with melted chocolate. I put a handful of semisweet chocolate chips in a ziplock bag and put in the microwave on low power until soft and melted. Clip off small hole in bottom corner of bag and zigzag the chocolate over the cookies.

  19. says

    I had a 50 lb. bag of red potatoes that were going bad, so, I peeled them all and cut them half and boiled them for about 10 minutes. After I poured the water off, I put the potatoes in a shredder and shredded them into hash browns, put them in zip lock freezer bags and froze them.
    Because they are partially cooked they will not turn brown, and they are ready to be browned for breakfast hash browns or used in casaroles.

  20. Carol V says

    Potato Candy…..take a mound of mashed potatoes and mix in a box of powdered sugar until it is thick enough to roll out. Spread peanut butter on it and roll up jelly roll style. Chill in fridge and then cut into slices. My college roommate’s mom use to make this for us.

  21. says

    My family loves it when I make what we call a Baked Potato Casserole. Mix up the instant potatoes according to the box, make sure they are kind of thick (once you add the other stuff it will thin out a little bit). I dont measure any of this, and I add melted butter, sour cream, shredded cheese, cooked bacon that has been chopped up finely and either chopped chives or green onions, salt and pepper. Mix this all up and put in a baking dish that has been sprayed with cooking spray and then bake in the oven at 350 until it is hot and the cheese has melted and the edges start to brown. I never have leftovers.

  22. Katrina says

    I use left over mashed potatos to make a baked potato pizza. I make or use a prermade pizza crust , top with either liquid ranch dressing or bbq sauce or even sour cream as the “sauce”. Layer the mashed pototos and anything you would put on a loaded baked potato minus the butter(bacon, cheese,broccoli,leftover bbq meat) then bake until bubbly.

  23. Pamela says

    Make potatoe salad. Boil a couple of fresh potatoes remove them from the pan and use that water to measure for your mashed potatoes. Stir them in. Make potatoe salad as normal with onions, pickles, mayo, mustard etc. And stir in mashed potatoes to thicken the potatoe salad. It can stretch a couple of real potatoes to feed alot of people. They use the leftover mashed potatoes at my daughters school to make potatoe salad the next day. Neat penny pinching trick and it taste great.

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