Laurie the Mom
Senior Member
Here y a go, given with the warning that I haven't actually tried any of them. 
Some of these were given to me by friends, but if you do a Google search for "potato desserts" you will find lots of stuff.
Lynda's Chocolate-Covered Easter Eggs
1/4 lb. butter
1/2 C. mashed potatoes (NOT instant)
2 lbs. powdered sugar (7 1/2 C.)
1 tsp. vanilla, mint or chocolate flavoring
Melted chocolate
Boil potatoes with salt until tender. Mash or beat very well. Blend in butter and let cool. Add vanilla and sugar and blend until creamy. Mold into an egg shape. Chill one hour. Dip into melted chocolate. Chill again.
You can add 1 1/2 C. coconut for coconut eggs.
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Potato Nachos
1 large baking potato
1/8 tsp. salt
1 jar (8 oz.) taco sauce
1/2 C. sliced green onions
1/2 C. chopped green chilies
1/2 C. shredded cheddar or Monterey Jack cheese
1/2 C. sliced black olives
Scrub the potato and cut it into 1/4 inch slices. Arrange the slices in a single layer on a greased broiler pan and sprinkle lightly with salt. Broil 4 inches from heat until golden brown. Turn and broil the other side until brown and tender when tested with a fork. Top with taco sauce, green onions, chilies, cheese and olives. Broil until the cheese melts.
Microwave directions: Arrange the slices in a single layer on a microwave-safe pie plate or baking dish and sprinkle lightly with salt. Drizzle with taco sauce. Cover with a paper towel. Cook on high for 4 or 5 minutes or until tender, rotating dish once. Add more taco sauce, top with green onions, chilies, cheese and olives. Cover again and cook 30-0 seconds or until the cheese melts.
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Potato Fudge Cake
2 cups sugar
1 tsp. salt
2 cups flour
1 cup milk
1 cup mashed potatoes
2/3 cup cocoa
3 tsp. baking powder
2/3 cup butter
4 eggs, separated
1 cup chopped nuts
Cream sugar and butter. Add egg yolks. Sift dry ingredients together and add alternately with milk. Add potatoes, and stir in nuts. Gently fold in stiffly beaten egg whites. Bake at 350 degrees until firm.
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Potato Candy
1 Tbsp. mashed potatoes
2-1/4 C. powdered sugar
1 12 oz jar peanut butter
Placed mashed potatoes in a mixer bowl. Add powdered sugar one cup at a time, beating well after each addition. Spread into greased 10 x 15-inch pan. Spread peanut butter over top. Roll as for a jelly roll. Cut into slices.
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Mashed Potato Fudge
1/2 cup cooked potatoes, mashed
2 tablespoons soft butter or margarine
1 pound confectioners' sugar
3 squares cooking chocolate, softened and melted
1 teaspoon vanilla
dash of salt
Put mashed potatoes into a mixing bowl. Add soft butter and mix. Add confectioners' sugar, mix well. Add vanilla to melted chocolate, then add with salt to the mashed potato mix. Chill. Coconut may be added. Cut into bars or squares.
Laurie
Some of these were given to me by friends, but if you do a Google search for "potato desserts" you will find lots of stuff.Lynda's Chocolate-Covered Easter Eggs
1/4 lb. butter
1/2 C. mashed potatoes (NOT instant)
2 lbs. powdered sugar (7 1/2 C.)
1 tsp. vanilla, mint or chocolate flavoring
Melted chocolate
Boil potatoes with salt until tender. Mash or beat very well. Blend in butter and let cool. Add vanilla and sugar and blend until creamy. Mold into an egg shape. Chill one hour. Dip into melted chocolate. Chill again.
You can add 1 1/2 C. coconut for coconut eggs.
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Potato Nachos
1 large baking potato
1/8 tsp. salt
1 jar (8 oz.) taco sauce
1/2 C. sliced green onions
1/2 C. chopped green chilies
1/2 C. shredded cheddar or Monterey Jack cheese
1/2 C. sliced black olives
Scrub the potato and cut it into 1/4 inch slices. Arrange the slices in a single layer on a greased broiler pan and sprinkle lightly with salt. Broil 4 inches from heat until golden brown. Turn and broil the other side until brown and tender when tested with a fork. Top with taco sauce, green onions, chilies, cheese and olives. Broil until the cheese melts.
Microwave directions: Arrange the slices in a single layer on a microwave-safe pie plate or baking dish and sprinkle lightly with salt. Drizzle with taco sauce. Cover with a paper towel. Cook on high for 4 or 5 minutes or until tender, rotating dish once. Add more taco sauce, top with green onions, chilies, cheese and olives. Cover again and cook 30-0 seconds or until the cheese melts.
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Potato Fudge Cake
2 cups sugar
1 tsp. salt
2 cups flour
1 cup milk
1 cup mashed potatoes
2/3 cup cocoa
3 tsp. baking powder
2/3 cup butter
4 eggs, separated
1 cup chopped nuts
Cream sugar and butter. Add egg yolks. Sift dry ingredients together and add alternately with milk. Add potatoes, and stir in nuts. Gently fold in stiffly beaten egg whites. Bake at 350 degrees until firm.
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Potato Candy
1 Tbsp. mashed potatoes
2-1/4 C. powdered sugar
1 12 oz jar peanut butter
Placed mashed potatoes in a mixer bowl. Add powdered sugar one cup at a time, beating well after each addition. Spread into greased 10 x 15-inch pan. Spread peanut butter over top. Roll as for a jelly roll. Cut into slices.
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Mashed Potato Fudge
1/2 cup cooked potatoes, mashed
2 tablespoons soft butter or margarine
1 pound confectioners' sugar
3 squares cooking chocolate, softened and melted
1 teaspoon vanilla
dash of salt
Put mashed potatoes into a mixing bowl. Add soft butter and mix. Add confectioners' sugar, mix well. Add vanilla to melted chocolate, then add with salt to the mashed potato mix. Chill. Coconut may be added. Cut into bars or squares.
Laurie
Running Dog
Inactive
Lefse
Running Dog
Inactive
a potato based very thin very yummy. check on you tube, or just on line. I use 4 cups of mashed potatoes to 1 cup flour. I don't have the lefse grill, I use my largest fry pan.
Potato Puffs
This recipe calls for instant potatoes but I'm sure you can use real mashed potatoes too.
1 pkg (3-1/4 oz) Idaho instant mashed potatoes (for 5 servings)
2 eggs, separated
2 cans (4-1/2 oz each) deviled ham
1 cup shredded Cheddar Cheese (4 oz)
3 tbs chopped chives
Prepare mashed potatoes according to package directions omitting butter and reducing salt to 1/4 teaspoon. In small bowl beat egg yolks; stir in deviled ham, cheese, chives and prepared mashed potatoes. In small bowl of electric mixer beat egg whites until stiff; gently fold into potato mixture. Spoon mixture into four buttered 10 oz custard cups or individual souffle dishes. Bake in preheated 375F oven 30 minutes or until golden brown.
Yield: 4 servings.
Potato Patties
6 medium boiled potatoes
2 eggs beaten
1/2 cup of chopped parsley
1/2 cup of chopped onion tops
Seasoning to taste
Cooking oil
Boil potatoes and mash. Add beaten eggs, chopped parsley and chopped onion tops and season to taste.
Form patties. Dredge patties in small amount of flour. Heat iron skillet with small amount of oil. Brown patties on both sides for approximately 2 minutes each. Drain on paper towels. May be served as appetizers or side dish.
For variation, you may add precooked crab meat, ground shrimp or ground crawfish.
Sliced Baked Potatoes
4 medium potatoes fanned in thin slices
1 teaspoon salt
2-3 tablespoons melted butter
2-3 tablespoons chopped chives
4 tablespoons grated cheddar cheese
1-1/2 tablespoons Parmesan cheese
Preheat/bake oven 425F.
Peel potatoes if the skin is tough: otherwise just scrub and rinse them. Cut potatoes into thin slices, but not all the way. Put potatoes in a baking dish; fan them slightly. Sprinkle with salt and drizzle with butter and herbs. Bake for 50 minutes. Remove from oven; sprinkle with cheese. Bake for another 10-15 minutes until lightly browned, cheeses are melted and potatoes are soft inside when checked with a fork.
Serves: 4
This recipe calls for instant potatoes but I'm sure you can use real mashed potatoes too.
1 pkg (3-1/4 oz) Idaho instant mashed potatoes (for 5 servings)
2 eggs, separated
2 cans (4-1/2 oz each) deviled ham
1 cup shredded Cheddar Cheese (4 oz)
3 tbs chopped chives
Prepare mashed potatoes according to package directions omitting butter and reducing salt to 1/4 teaspoon. In small bowl beat egg yolks; stir in deviled ham, cheese, chives and prepared mashed potatoes. In small bowl of electric mixer beat egg whites until stiff; gently fold into potato mixture. Spoon mixture into four buttered 10 oz custard cups or individual souffle dishes. Bake in preheated 375F oven 30 minutes or until golden brown.
Yield: 4 servings.
Potato Patties
6 medium boiled potatoes
2 eggs beaten
1/2 cup of chopped parsley
1/2 cup of chopped onion tops
Seasoning to taste
Cooking oil
Boil potatoes and mash. Add beaten eggs, chopped parsley and chopped onion tops and season to taste.
Form patties. Dredge patties in small amount of flour. Heat iron skillet with small amount of oil. Brown patties on both sides for approximately 2 minutes each. Drain on paper towels. May be served as appetizers or side dish.
For variation, you may add precooked crab meat, ground shrimp or ground crawfish.
Sliced Baked Potatoes
4 medium potatoes fanned in thin slices
1 teaspoon salt
2-3 tablespoons melted butter
2-3 tablespoons chopped chives
4 tablespoons grated cheddar cheese
1-1/2 tablespoons Parmesan cheese
Preheat/bake oven 425F.
Peel potatoes if the skin is tough: otherwise just scrub and rinse them. Cut potatoes into thin slices, but not all the way. Put potatoes in a baking dish; fan them slightly. Sprinkle with salt and drizzle with butter and herbs. Bake for 50 minutes. Remove from oven; sprinkle with cheese. Bake for another 10-15 minutes until lightly browned, cheeses are melted and potatoes are soft inside when checked with a fork.
Serves: 4