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Ginger Mashed Potatoes Recipe

Ingredients

1 cup ketchup

1/4 cup brown sugar

1 teaspoon salt

1 tablespoon grated lemon zest

1 tablespoon vermouth

1 tablespoon prepared horseradish

10 cups frozen cooked potatoes, thawed

Directions

In a large bowl, mix ketchup, brown sugar, salt, lemon zest and vermouth. Cover and refrigerate for 3 hours or overnight.

Remove potatoes from the refrigerator, and cut into cubes. When potatoes are tender, transfer them to a large plastic bag. Place cubes in the bag with the ketchup mix, and squeeze lemon juice and vermouth mixture over. Seal and refrigerate overnight.

While the potatoes are still warm, mix the horseradish and brown sugar into the potatoes and seal. Mix in the remaining marinade mixture, until well blended.

Preheat oven to 375 degrees F (190 degrees C).

Place all the potatoes into a medium baking dish. Tuck edges of potato halves under sheet of foil, and roll up. Dust with remaining lemon juice and mustard. Place rolled potatoes in the baking dish. Bake, uncovered, in preheated oven for 1 hour. Some of the tops may crack while baking. Serve warm.

Comments

necheleehn writes:

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Yummy! These are quick and super simple to make. I don't normally care for potatoes but I made a baked potato breakfast casserole for Thanksgiving dinner and it was delectable! I did microwave for 10 minutes first and it seemed to help a bit with the texture.
Lozzoo writes:

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I have made this before but apparently didn't review it at the time. I made it again and did. This time I added 3 cups of rice and 1/2 cup of sugar and still didn't have as much of a problem with the rice as others have. I did end up adding 1/2 - 1 tbsp of chopped walnuts as well as a tbsp of pure maple syrup, both to help with the watery factor and to add some color. I think the final product is pretty good, just a little too sweet. To change things up, I have fried red pepper flakes, sesame seeds, and other ingredients in a food processor. I don't think I would make this again, but it did make me think about things I hadn't considered before. Thanks!
onno Hodson writes:

the potatoes were okay. like others have said they took too long to cook. i think the casserole was ok. i don't think the sauce was proper for this recipe. i think the potatoes were cooked just enough so that the hashbrowns were fork tender. i think the potatoes would have been better off sticking to the sheet. i think the hashbrowns were devoured by the potatoes. i think the potatoes were cooked just right. i think the potatoes were devoured by the hashbrowns.