2 1/4 cups water
1/4 cup boiled potatoes
1/4 cup butter
1 pound russet potatoes
1 teaspoon salt
1 egg
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1/3 cup white sugar
1/2 cup milk
1 tablespoon cornstarch
1/3 cup vegetable oil
1/2 cup raisins
In a medium bowl, combine water, potatoes, butter, russet potatoes, salt, egg, flour, baking powder, baking soda and salt. Mix thoroughly.
Heat oil in large saucepan over medium heat, stir in raisins. Cook, stirring constantly, until potatoes are tender, about 2 minutes. Stir again when done. Pour over soup and stir.
I have made potato dip and gravy dumplings my whole life, so when I saw Chris Hansen's ad for potatoes, I knew this would be perfect. I did damage control, too, adding 1/2 tsp. butter and 2tbsp. brown sugar. My kids thought it was interesting, but not necessarily authentic. I may try it again and change some of the seasonings, but it was still tasty. Thanks!
I skipped the water and doubled the spices because I was concerned about the potatoes not getting fully cooked through and the slight sweet burn coming from the butter. I was not impressed, but it was still tasty. Two cups of butter and I added 8oz of peeled and cored small potatoes. It turned out great and added a nice layer of texture. I also left my pasta shells uncovered so that my little one could eat it. Thanks!
Where do you get the recipe for these? I made these exactly as directed and they turned out wonderfully. I used a big bag of potato feed, tossed them with the butter and oil and repeated. I ended up burning the potatoes, but that was a blessing in disguise; I could taste the quality of the potato flavor (whereas I always get the "cheesy" ones). These baked incredibly fast and your potatoes probably won't even notice a difference. Thanks!
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