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Premium Mashed Potatoes

Hot Pork Sandwich

Hot Pork Sandwich

Hot Pork Sandwich

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If you're looking for the ultimate comfort food, look no further! Tender pork on top of a piece of whole wheat bread, with a generous scoop of our Hot Premium Mashed Potatoes. Ladle on the gravy and enjoy!

Ingredients

  • Whole wheat bread, or bread of choice
  • Pork tenderloin, sliced
  • Mrs. Gerry's Premium Mashed Potatoes
  • Mrs. Gerry's Premium Poultry Gravy

Instructions

  1.  Heat pork, mashed potatoes and gravy to 165° to 180°F. 
  2. Top bread with pork and mashed potatoes.
  3. Ladle on gravy.
  4. Serve immediately. 
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Hashbrown Birds Nest

Hashbrown Birds Nest

Hashbrown Bird's Nest

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Ingredients

  • Shredded hashbrowns
  • 1 egg, beaten
  • Optional ingredients - salt, pepper, onion powder, shredded Cheddar cheese
  • Mrs. Gerry's Premium Mashed Potatoes, heated
  • Chives

Instructions

  1. Preheat oven to 425°F. Lightly grease muffin tin.
  2. Combine approximately 2 cups shredded hashbrowns with egg and optional ingredients and press into bottom of tin. 
  3. Bake at 425°F for about 15 minutes. Let cool and remove from tins.
  4. Pipe hot Mrs. Gerry's Premium Mashed Potatoes into center of hashbrown to create a nest. 
  5. Garnish with chives. 
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Twice Baked Potatoes

Twice Baked Potatoes

Twice Baked Potatoes

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Ingredients

  • 1 (5 lb.) bag Mrs. Gerry's Premium Mashed or Hearty Mashed Potatoes
  • 3 cups shredded Cheddar cheese, divided
  • 1 cup real bacon bits
  • 2 tbsp. dried chives
  • 1 tsp. seasoned salt
  • 1/2 tsp. onion powder
  • 1/2 tsp. coarse ground pepper
  • 1/4 tsp. garlic powder (optional)
  • Salt (optional)
  • 32 half shell potato skins (about 1 1/2 oz. each)

Instructions

  1. Preheat oven to 400˚F.
  2. In a large mixing bowl, combine mashed potatoes, bacon bits and half of the Cheddar cheese.
  3. Add chives, seasoned salt, onion powder, pepper and garlic powder; mix throughly. 
  4. Spray a large baking sheet with non-stick cooking spray. If desired, lightly sprinkle salt on the inside of potato skins. 
  5. Scoop 1/3 cup of filling into each potato skin.
  6. Divide remaining cheese among the potato skins and press in lightly. 
  7. Bake at 400˚F for 20-30 minutes (or until filling is 165˚F - 185˚F). Serve immediately or maintain at temperature. 

Lynne's Lefse

Lynne's Lefse

Lynne's Lefse

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A traditional Norwegian flatbread made with Mrs. Gerry's Premium Mashed Potatoes. Top with butter and brown sugar and serve at Thanksgiving or Christmas dinners. 

Ingredients

  • 4 cups Mrs. Gerry's Premium Mashed Potatoes
  • 2 cups flour
  • 1/4 cup sugar
  • 1/8 cup vegetable oil

Instructions

  1. In a large mixing bowl, combine all ingredients; mix thoroughly with hands to form dough. If dough is too sticky, add more flour.
  2. Form lefse dough into balls, golf ball size or larger.
  3. Flour a pastry cloth or board and roll out thin, using flour as needed on rolling pin and pastry cloth to prevent sticking.
  4. Cook on hot (approx. 450 degree F) dry lefse griddle until small bumps appear and it has light brown spots. Turn lefse and when second side is lightly browned, remove from griddle.
  5. Place lefse in between two hand towels to cool. This will keep lefse moist. 
  6. When cool, wrap the lefse tightly and store in refrigerator for up to two days. Freeze for longer storage. 

See how it's done


A special thanks to my grandma, my mom and my son, Josh, for helping make lefse this year.

A message from Kristin...

I love Thanksgiving and the holidays! Especially since I've gotten older. I love to cook and bake, and I've taken over helping with a lot of things grandma used to do. I now make all the pies for Thanksgiving... A pecan pie in memory of my grandpa, my favorite - a pumpkin pie made with real pumpkin grown in the garden, and a dutch apple, my husband's favorite. 

Lefse making has also become a special time to spend with family. There's something about traditions that I love, especially when they involve food! My grandma has been making lefse for over 50 years! She learned from my grandpa's sister. Gram is German, and she married a Norwegian, so she had to learn. 

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We're lucky to have a lot of family who live in Albert Lea. So we all take a part of the process! My mom rolled the balls of lefse, I rolled it out on the pastry board and onto the turning stick, and gram manned the griddle. 

This was our first year using Mrs. Gerry's Premium Mashed Potatoes, and we were impressed! It rolled easy, didn't stick nearly as much as using a hot dough, and tasted great!  Still the same process, but without the mess and all the work of ricing potatoes.  

My favorite topping is butter and brown sugar, but you could use white sugar, jam or jelly, or, if you're like my sister, top with cinnamon, nutmeg, a bit of brown sugar, and eat it for breakfast.

A special thank you to my grandma, my mom, and my son, Josh, for helping this year! :)

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Shepherd's Pie

Shepherd's Pie

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This hearty, rustic dish easily becomes a quick, weeknight meal with the addition of our Premium Mashed Potatoes, made with real russet potatoes, whole milk, butter and cream. We go to the trouble, so you don’t have to!

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Ingredients

  • 1 lb. ground beef

  • 1/2 cup diced onion

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 1/2 lb. frozen mixed vegetables, rinsed

  • 1 jar (12 oz.) savory beef gravy

  • 2 lb. bag of Mrs. Gerry's Premium Mashed Potatoes, heated according to package directions

Instructions

  1. Preheat oven to 350˚F.

  2. Add ground beef, onions, salt and pepper to pan.

  3. Brown ground beef until no longer pink and onions are cooked through.

  4. Drain grease.

  5. Add frozen mixed vegetables and savory beef gravy.

  6. Heat thoroughly.

  7. Pour mixture into deep dish pie plate (sprayed with non-stick cooking spray).

  8. Add mashed potatoes (heated to package directions) to the top of the mixture, sealing the edges.

  9. Bake at 350˚F for 30 minutes (or until filling is 165˚F - 185˚F).


See how it's done


Mashed Potato Bowls

Mashed Potato Bowls

Mashed Potato Bowls

Fried Chicken Mashed Potato Bowl

1 cup Mrs. Gerry’s Premium Mashed Potatoes
3 oz. popcorn chicken
½ cup corn kernels
½ cup gravy
2 Tbsp. shredded Cheddar cheese

Place Mrs. Gerry’s Premium Mashed Potatoes in a 16 oz. container. Top with popcorn chicken and corn kernels. Ladle gravy over contents. Sprinkle with shredded Cheddar cheese. Serving temperature of assembled entree should be a minimum of 165°F.

Southwest Veggie Mashed Potato Bowl

1 cup Mrs. Gerry’s Premium Mashed Potatoes
¼ cup Mrs. Gerry’s Cowboy Caviar, drained
2 Tbsp. enchilada sauce
½ tsp. southwest seasoning
¼ cup queso cheese sauce
¼ cup shredded Cheddar cheese
¼ tsp. chopped cilantro (optional)

Place Mrs. Gerry’s Premium Mashed Potatoes in a 16 oz. container. Combine Mrs. Gerry’s Cowboy Caviar, enchilada sauce and southwest seasoning. Evenly place mixture over potatoes. Ladle cheese sauce over top. Sprinkle with shredded Cheddar cheese and cilantro (optional). Serving temperature of assembled entree should be a minimum of 165°F.

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Cheeseburger Mashed Potato Bowl

1 cup Mrs. Gerry’s Premium Mashed Potatoes
¼ cup cheese sauce
3 oz. ground beef, cooked and crumbled
2 Tbsp. shredded Cheddar cheese
1 Tbsp. dill pickles, chopped
1 Tbsp. onions, chopped

Place Mrs. Gerry’s Premium Mashed Potatoes in a 16 oz. container. Ladle cheese sauce over potatoes. Top with ground beef. Sprinkle with Cheddar cheese, chopped pickles and onion.
Serving temperature of assembled entree should be a minimum of 165°F.

Shepherd's Pie Mashed Potato Bowl

3 oz. ground beef, cooked and crumbled
½ cup mixed vegetables
1 cup Mrs. Gerry’s Premium Mashed Potatoes
½ cup brown gravy

Mix ground beef and vegetables and place in a 16 oz. container. Place Mrs. Gerry’s Premium Mashed Potatoes in the center of the vegetable mix. Top with brown gravy. Serving temperature of assembled entree should be a minimum of 165°F.

Buffalo Chicken Mashed Potato Bowl

3 oz. chicken nuggets, cooked
¼ cup buffalo hot sauce
1 cup Mrs. Gerry’s Premium Mashed Potatoes
1 Tbsp. blue cheese crumbles
1 Tbsp. green onion, sliced

Toss chicken nuggets in hot sauce. Place Mrs. Gerry’s Premium Mashed Potatoes in 16 oz. container. Place chicken in hot sauce over potatoes. Sprinkle with blue cheese and green onions. Serving temperature of assembled entree should be a minimum of 165°F.

Mashed Potato Puffs

Mashed Potato Puffs

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Mashed Potato Puffs

  • 2 eggs

  • 1 cup shredded sharp Cheddar cheese

  • 2 Tbsp. grated Parmesan cheese

  • 2 Tbsp. chopped chives

  • Salt and pepper, to taste

  • 3 cups Mrs. Gerry’s Premium or Hearty Mashed Potatoes

 

Preheat oven to 400°F. Spray wells of a cupcake pan with non-stick spray. In a medium bowl, whisk the eggs. Mix in both cheeses and chives. Add potatoes to bowl, and season with salt and pepper, to taste. Mix well. Spoon into cupcake pan wells, just below full. Bake at 400°F for 25-35 minutes until they pull away from the sides of the cups and are golden brown. Remove from oven and let cool 5 minutes in pan. Serve with sour cream or plain yogurt.

Hot Pot Roast Sundae

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Hot Pot Roast Sundae

In one 4 ½ oz. baked bread bowl (6 ½ inches in diameter), layer the following:

  • 1 cup Mrs. Gerry’s Premium or Hearty Mashed Potatoes
  • 4 oz. pork or beef roast, cooked and cubed
  • 1/3 cup chicken gravy
  • Cherry tomato

Serving temperature of assembled entrée should be a minimum of 165°F.

Deep Fried Mashed Potatoes

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Deep Fried Mashed Potatoes

Ingredients:

  • 1 lb. Mrs. Gerry’s Premium or Hearty Mashed Potatoes
  • 1 egg, beaten

Optional add-ins:

  • Real bacon bits
  • Shredded Cheddar cheese
  • Chopped onion
  • Diced red peppers
  • Diced green peppers
  • Panko bread crumbs

Combine Mrs. Gerry's Mashed Potatoes, egg, and any optional add-ins.  Roll mixture into 2-inch balls. Coat in bread crumbs. Let sit 30 minutes to soak up moisture. Deep fry in 375°F oil for 4 minutes. 

Chicken Bread Bowl

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Chicken Bread Bowl

In one 4 ½ oz. baked bread bowl (6 ½ inches in diameter), layer the following:

  • ¾ cup Mrs. Gerry’s Premium or Hearty Mashed Potatoes
  • 1 (4 oz.) unbreaded chicken breast, cooked and cubed
  • ½ cup mixed vegetables
  • 1/3 cup chicken gravy

Serving temperature of assembled entrée should be a minimum of 165°F.