The best holiday meals have sides that are warm, comforting and satisfying — like your family’s favorite mashed potatoes. This year, bring potatoes to the table in three new ways with recipes that can be easily made with little fuss. Gathering everyone together is easy when you serve side dishes prepared with quality ingredients, such as Hungry Jack potatoes. Invite guests to taste the traditional flavors of the season in a whole new light with these crowd-pleasing recipes:
ffi Add some celebration to your spread with Festive Loaded Mashed Potatoes. Red bell pepper and green onion bring crunch, color and flavor to round out a merry mealtime.
ffi A delicious combination of spinach, potatoes and creamy cheese is the perfect comple- ment to your holiday entree. This recipe for Double Cheese Spinach-Potato Pie is a hearty, flavorful side that can be served in its classic pie form or as a casserole.
ffi Family and friends will be lining up for seconds when they try Pumpkin Potato Soup, with its rich, velvety texture and the spice of the season.
You can find more warm and satisfying holiday soup and side recipes on the Hungry Jack Pinterest page, or at www.hungryjackpotatoes.com.
Festive Loaded Mashed Potatoes
Prep time: 15 minutes
Bake time: 25 minutes
2 1/2 cups water
3 tablespoons butter
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/4 cups milk
2 2/3 cups Hungry Jack Mashed Potato Flakes
1 cup sour cream
1 1/2 cups shredded cheddar cheese 6 strips bacon, cooked and crumbled
3/4 cup diced red bell pepper, or jarred roasted red bell pepper, drained and diced
1/2 cup sliced green onion
Heat oven to 350°F. Lightly grease or coat with cooking spray 9-inchby 9-inch or 2-quart baking dish.
Heat water, butter, salt and pepper until simmering in large saucepan. Remove pan from heat.
Stir in milk and potato flakes until blended. Let stand 1 minute. Stir in sour cream.
Spread half potatoes in prepared baking dish. Top with cheddar cheese and bacon. Spread remaining potatoes on top and sprinkle with red pepper and green onion.
Cover and bake until heated through, 25–30 minutes.
Nutrition information per serving: 320 calories; 20 g fat (12 g saturated fat); 11 g protein; 23 g carbohydrate; 1 g fiber; 55 mg cholesterol; 520 mg sodium.
Pumpkin Potato Soup
Prep time: 5 minutes
Cook time: 15 minutes
1 tablespoon vegetable oil
1/2 cup diced onion
1 can (15 ounces) pumpkin puree
1 can (14.5 ounces) vegetable or chicken broth
1 cup water
1 cup Hungry Jack Classic Mashed Potatoes
1 cup milk
3 tablespoons brown sugar
1/2 teaspoon pumpkin pie spice
1/4 teaspoon garlic powder
1/2 cup sour cream
Heat oil in 2-quart saucepan over medium heat. Add onion and cook until translucent, about 5 minutes.
Add pumpkin, broth, water and potato flakes; stir until smooth. Stir in milk, brown sugar, pumpkin pie spice and garlic powder.
Heat over medium-high heat, stirring occasionally until soup begins to bubble around edge of saucepan and is thickened. Reduce heat to low.
Stir in sour cream and heat through before serving. Season with salt and pepper to taste.
Nutrition information per serving: 180 calories; 7 g fat (3 g saturated fat); 4 g protein; 26 g carbohydrate; 3 g fiber; 15 mg cholesterol; 670 mg sodium.
Double Cheese Spinach-Potato Pie
Prep time: 15 minutes
Bake time: 30 minutes
1 carton (4.2 ounces)
Hungry Jack Cheesy Hashbrown Potatoes
3/4 cup Hungry Jack Mashed Potato Flakes
3/4 cup milk
1/2 cup grated Parmesan cheese
1/2 teaspoon ground black pepper
1/4 teaspoon salt
16 ounces frozen chopped spinach, thawed and squeezed dry
2 tablespoons vegetable or olive oil
Refresh hashbrown potatoes according to package directions. After 12 minutes, drain and squeeze out any excess liquid from carton.
Heat oven to 425°F. Coat 9-inch pie dish with cooking spray.
While hashbrowns are stand- ing, combine potato flakes, milk, eggs, Parmesan, pepper and salt in large bowl. Mix in spinach.
Add oil to refreshed hash- browns in carton and mix well.
Spread 3/4 of hashbrowns firmly onto bottom and sides of prepared pie dish. Spoon spinach mixture lightly into dish. Top evenly with remaining hashbrowns, fluffing hashbrowns with fork.
Bake until hashbrowns are well-browned and center is set, 30–35 minutes. Let stand 10 minutes before slicing into wedges.
Note: To thaw spinach, micro- wave in large bowl on HIGH for 4–5 minutes. Place in colander and press firmly with spoon or spatula to drain liquid.
Nutrition information per serving: 260 calories; 11 g fat (3 g saturated fat); 11 g protein; 28 g carbohydrate; 3 g fiber; 70 mg cholesterol; 710 mg sodium.
Double ingredients and prepare in 9-inch-by-13-inch baking dish. Allow additional time to thaw spinach. Reserve 1/2 carton of hashbrowns for topping; press remaining 1 1/2 cartons of hash- browns on bottom and halfway up sides of baking dish. Prepare spinach filling as directed in recipe. Bake at 400°F for 40–45 minutes. Makes 12 servings.