Tag Archives: mashed potatoes

Pierogies 1-2-3

Making pierogi dough and getting it the right consistency can be hard. Want to make some quick and easy? Then try using wonton wrappers for the dough – you wouldn’t believe it, but they come out just FANTASTIC !

Pierogies 1-2-3
Pierogies 1-2-3

12 servings (3 pierogies each)
169 calories per serving

2 c cooled mashed potatoes
4 oz. whipped cream cheese with chives and onions
1/2 t pepper
36 wonton wrappers
3 T butter
1/2 c light sour cream

Boil water in a saucepan. Mix potatoes, cheese and pepper. Cut wonton wrappers into circles (if you have to have a pierogi in the typical half moon shape – otherwise just make triangles !) Brush edges of pierogies with water and place 1 T of the potato mix inside. Fold in half and seal edges together. Working in batches, add to boiling water and cook 3 minutes or until they float. Drain and rinse with cold water. Again, working in batches melt butter and cook 12 pierogies at a time. Serve with sour cream.

Pierogies 1-2-3
Pierogies 1-2-3

Shepherd’s Pie

All the potato goodness of original Shepherd’s Pie recipes, but using ground turkey instead of ground beef cuts down on a lot of calories and a lot of fat. This one dish meal is definitely a complete meal…very filling !

Shepherd's Pie
Shepherd's Pie

6 servings
342 calories per serving

1 bag Oreida steamed mashed potatoes
Salt and pepper to taste
2 lb. ground turkey
1 onion, chopped small
2 carrots, chopped small
2 T Worchestershire sauce
1/4 t onion powder
1/4 t garlic powder
1/4 t parsley flakes
1 c frozen peas
2 T buttery spread
1/3 + 1/4 c fat free half and half
¼ c Egg Beaters

Preheat oven to 350 degrees. Prepare potatoes according to package instructions. Mash slightly then add chives, butter, 1/3 half and half and ¼ cup Egg Beaters. If they are still stiff, add up to ¼ c hot water.

Heat skillet on medium high, add turkey. Season with salt and pepper and brown it 5 minutes. Add onions and carrots and season with salt and pepper. Cook 5 minutes until veggies are softened. Add Worcestershire, onion powder, garlic powder and parsley. Reduce heat to low and cover and cook another 6 minutes. Stir and add peas and ¼ cup half and half.

Put turkey and vegetable mix into a deep 9×9 baking dish. Top with potatoes. Bake 20 minutes. Don’t over bake as turkey tends to dry out.

Cheesy Potato Balls

A great potato side dish that is a bit different from your regular mashed or baked potatoes. Kids love these – what’s not to love….cheese and potatoes in one great package ! I often add canned green chilies or some steamed chopped up green bell peppers and steamed shredded carrots to give these a little extra flavor and some color.

Cheesy Potato Balls
Cheesy Potato Balls

8 servings
185 calories per serving (1 serving=3 potato balls)

1 package Oreida frozen steamed mashed potatoes
1 T light butter
Salt and pepper to taste
2 1/2 oz. shredded light cheddar cheese
1/4 c parmesan cheese
1 t garlic powder
1 large egg white
1 1/2 t skim milk
2 T water
2/3 c bread crumbs

Prepare potatoes according to package directions. Mix with butter, salt and pepper. Cool potatoes to room temperature and add cheeses and garlic powder. Refrigerate for at least 1 hour. Preheat oven to 450 degrees. Spray a baking sheet with Pam. Make 24 balls and place on sheet of paper or foil. Mix egg white, water and milk in a small bowl. Put bread crumbs in a bowl. Dip balls in egg and then drop into crumbs to coat – do one at a time. Place on baking sheet and mist tops with more Pam.

Bake 10 minutes and serve immediately. If you have had the mix refrigerated over 3 hours, you may want to cook 15 minutes to make sure they are heated through.

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