These Red Skin Mashed Potatoes are fluffy, creamy, and sure to be a favorite whether you’re serving them with dinner for your family or at a holiday gathering!

Is there anything better than a side of mashed potatoes? It’s always a fan favorite and with the Thanksgiving and Christmas dinner around the corner it is sure to win all of your loved one’s hearts.

Mashed potatoes are always a perfect side dish but when you add in the potato skins it elevates the whole recipe. Adding in an additional texture

Recipe Ingredients

Red Potatoes – Because you can’t have red skin mashed potatoes without red potatoes.

Half and Half – I love the balance that half and half has. It is creamy without being too thick compared to whole milk or cream.

For a full list of ingredients and amounts see the recipe card below.

How to Make Red Skin Mashed Potatoes

Step #1: Scrub the red skin potatoes clean and cut into 1 to 1 ½ inch chunks.

Step #2: Add the potato chunks to a large pot and cover them with water. Bring the pot to a boil and then reduce the heat to a simmer and cook for 15-20 minutes until fork tender. Then drain the water and return to the pot or any bowl you prefer for mashing.

Step #3: In a medium bowl add the half and half and butter and microwave together until everything has melted. Stir to combine.

Step #4: Next, mash the potatoes with a potato masher while adding in the butter mixture and mash to your preferred consistency.

Step #5: Then add in the salt, black pepper, and garlic powder, and stir to combine.

Step #6: Garnish the top with chives, serve and enjoy!

Expert Tips

Scrub your potatoes! A lot of the time when you eat potatoes you remove the skin or eat around it but for this recipe the skins are vital, and you want to make sure you have cleaned all the dirt off the outside before cooking.

FAQs

More Potato Recipes To Love

• Lighthouse Inn Potatoes
• German Potato Pancakes (Kartoffelpuffer)
• Lyonnaise Potatoes
• Potato Frittata

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Red Skin Mashed Potatoes Recipe

These Red Skin Mashed Potatoes are fluffy, creamy, and sure to be a favorite whether you're serving them with dinner for your family or at a holiday gathering!

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 177kcal

Author Linda

Equipment

• Lodge Dutch Oven

Ingredients

• 2 1/2 lbs. red potatoes
• 6 Tbsp butter
• 2/3 cup half and half
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• chopped chives optional garnish

Instructions

• Scrub potatoes clean and cut into 1 to 1 ½ inch chunks.
• Add the potato chunks to a pot and cover them with water. Bring the pot to a boil and then reduce the heat to a simmer and cook for 15-20 minutes until fork tender. Then drain the water and return to the pot or any bowl you prefer for mashing.
• In a medium bowl add the half and half and butter and microwave together until everything has melted. Stir to combine.
• Next, mash the potatoes with a potato masher while adding in the butter mixture and mash to your preferred consistency.
• Then add in the salt, black pepper, and garlic powder, and stir to combine.
• Garnish the top with chives, serve and enjoy!

Video

Notes

Scrub your potatoes! Make sure you have cleaned all the dirt off the outside before cooking.

You can store these potatoes in an airtight container in your refrigerator for 3-4 days.

To reheat these potatoes you can do so in the microwave until everything has warmed through.

Nutrition

Serving: 1serving | Calories: 177kcal | Carbohydrates: 32g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 260mg | Potassium: 918mg | Fiber: 3g | Sugar: 4g | Vitamin A: 134IU | Vitamin C: 16mg | Calcium: 66mg | Iron: 1mg

These Lighthouse Inn Potatoes are thick, starchy and coated in creamy sauce with a crunchy topping that will easily become your new favorite side dish!

Potatoes are one of the most classic side dishes. They are so versatile and there are so many ways to cook them. If you are wanting more delicious potato side dishes then you have to try my Easy Roasted Bombay Potatoes, German Potato Pancakes (Kartoffelpuffer), and Lyonnaise Potatoes!

What are Lighthouse Inn Potatoes?

The Lighthouse Inn located in New London, Connecticut was built in 1902 and opened in 1926 as a hotel and restaurant. It thrived throughout the majority of the 1900s and it was a place where celebrities frequented, which is one of the reasons it became so iconic. It has since been restored and re-opened as a restaurant. On the original restaurant menu were Lighthouse Inn Potatoes. Chunky potatoes coated in a delicious and creamy sauce topped with panko and parmesan cheese that was browned to perfection. Some would say the potatoes were more well known than the Inn itself. And although you may not find it on the menu anymore, the recipe lives on.

How to make Lighthouse Inn Potatoes

Assemble your ingredients. For exact amounts see the recipe card below.

Bring a pot of water to a boil. Once boiling gently add in potatoes and boil for 3-5 minutes.

While the potatoes are boiling, put together the topping. First melt 2 Tablespoons of butter.

Next, in a small bowl combine parmesan cheese, ½ cup panko bread crumbs, and melted butter and set aside.

Then drain the potatoes and set aside.

In a large saucepan add 1 ½ cups of the light cream, potatoes, ½ teaspoon salt, ½ teaspoon pepper, and baking soda.

Over medium-high heat, bring the skillet ingredients to a boil then lower to the lowest setting and cook for 10 minutes. Be sure to stir frequently so that the cream doesn’t stick or burn.

While the potatoes are cooking, preheat your oven to 375 degrees Fahrenheit.

After cooking, remove the skillet from heat and add in the remainder of the light cream and 3 Tablespoons of butter cut into 6 pieces. Gently stir the potato mixture together until the butter has melted.

Next, using 1 Tablespoon of butter grease the bottom and sides of a 9×9 baking dish.

Add the creamy potato mixture into your prepared baking dish and top with the parmesan-panko topping.

Then bake in the oven for 20-25 minutes until it’s bubbling, and the top is a nice golden brown color. Note: You can also broil the dish for 1 minute to toast the top of the dish but be careful not to burn it!

Finally, serve and enjoy!

Storage and Reheating

You can store this recipe in an airtight container in your fridge for 3-5 days. To reheat you can simply do so in your microwave until everything has warmed through. I do not recommend freezing this dish.

More delicious Potato recipes you will love:

• Potato Frittata
• German Potato Dumplings (Kartoffelkloesse)
• Papas Rellenas (Fried Stuffed Potatoes)
• Vegetarian Potato Paprikash
• Spicy Chinese Potatoes

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Lighthouse Inn Potatoes Recipe

These Lighthouse Inn Potatoes are thick, starchy and coated in creamy sauce with a crunchy topping that will easily become your new favorite side dish!

Course Side Dish, Side Dishes

Cuisine American, North American

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 184kcal

Author Linda

Ingredients

• 1 lb russet potatoes peeled and cut into 1-inch chunks
• 2 cans light cream I use Nestle Media Crema Lite Cream – 7.6 oz each
• 1/16 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/2 cup parmesan cheese grated
• 1/2 cup panko breadcrumbs
• 6 Tbsp butter divided

Instructions

• Bring a pot of water to a boil. Once boiling, gently add the potatoes and boil for 3-5 minutes.
• While the potatoes are boiling, prepare the topping. First, melt 2 tablespoons of butter.
• Next, in a small bowl, combine Parmesan cheese, ½ cup panko bread crumbs, and 6 tablespoons butter, then set aside.
• Then, drain the potatoes and set them aside.
• In a large skillet, pour 1 ½ cups of light cream. Then, add the potatoes, ½ teaspoon salt, ½ teaspoon pepper, and baking soda to the parmesan-panko mixture.
• Over medium-high heat, bring the skillet ingredients to a boil, then lower to the lowest setting and cook for 10 minutes. Be sure to stir frequently so that the cream doesn’t stick or burn.
• While the potatoes are cooking, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
• After cooking, remove the skillet from heat and add the remainder of the light cream and 3 tablespoons of butter cut into 6 pieces. Gently stir everything together until the butter has melted.
• Next, using 1 tablespoon of butter, grease the bottom and sides of a 9-inch baking dish.
• Add the cream and potato mixture into your prepared baking dish and top with the panko topping.
• Heat oven and bake it for 20-25 minutes until it's bubbling, and the top is a nice golden-brown color. Note: You can also broil the dish for 1 minute to toast the top of the dish, but be careful not to burn it!
• Finally, serve and enjoy!

Video

Notes

Storage Info:

Store Lighthouse Inn Potatoes in an airtight container in the refrigerator; they’ll stay good for up to 3-4 days. Freezing is possible, but note that the creamy texture may change slightly upon thawing. To reheat, place them in a preheated oven at 350°F (175°C) until heated through, about 20 minutes. If frozen, thaw in the fridge overnight before reheating. Avoid microwaving as it can make the topping soggy and unevenly heat the dish.

Nutrition

Serving: 1serving | Calories: 184kcal | Carbohydrates: 28g | Protein: 9g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 592mg | Potassium: 533mg | Fiber: 2g | Sugar: 2g | Vitamin A: 142IU | Vitamin C: 6mg | Calcium: 204mg | Iron: 1mg

Sweet Potatoes, Onions, Kale, and Peanut Butter make the base for this smooth and creamy African Peanut Soup Recipe!

African food is very underrated and I wish it was more prevalent in the States. However, although it may be hard to find restaurants serving African food, you can still check out my other African recipes such as my South African Piri-Piri Chicken, Harissa Shakshuka (North African Eggs in Purgatory), or East African Mango and Cucumber Salad!

Before you look at the ingredients and head for the hills do not be so quick to judge a book by its cover. Yes, sweet potatoes, peanut butter, kale, and onions may not sound appetizing all mixed together, but I can assure you after the first bite you will no longer question this seemingly odd combination.

How to Make African Peanut Soup

Assemble your ingredients. For exact amounts see the recipe card below.

In a large stock pot or Dutch oven, combine the vegetable broth and water over medium high heat and bring to a boil.

Once boiling, add in the onion, sweet potato, garlic, ginger, and salt. Reduce to a simmer and cook for 15 minutes.

Next, in a medium, heat safe, mixing bowl, combine the peanut butter and tomato paste with 1-2 cups of broth from your pot and whisk together until smooth. Then pour the peanut mixture into the pot and mix well.

Then, add in the kale and simmer for 5-10 minutes, stirring often.

Finally serve over brown rice, if desired. Garnish with hot sauce and peanuts and enjoy!

Serving African Peanut Soup

This recipe is so versatile that it can be served a number of different ways. It works great as a main dish when you are wanting a warm soup on a cool day. If you are wanting to add more of a base to it as a main dish then I recommend pairing it with brown rice. You can throw it all in a bowl together for a hearty meal. Or if you are wanting just a taste of this soup it works as a great appetizer or starter course to any meal.

Storage and reheating

You can store this recipe in an airtight container in your fridge for 3-5 days or in your freezer for 2 weeks. To reheat you can do so in a pot on the stovetop over medium-high heat until everything has warmed through.

More Soup Recipes to Warm your Soul

• Indian Mulligatawny Soup
• Easy Tuscan Bean Soup
• 30 Minute German Beer Cheese Soup
• Santa Fe Soup
• Mexican Pinto Bean Soup
• Roasted Potato, Cauliflower, and Beet Soup
• Easy Russian Cabbage Roll Soup

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African Peanut Soup Recipe

Sweet Potatoes, Onions, Kale, and Peanut Butter make the base for this smooth and creamy African Peanut Soup Recipe!

Course Appetizer, Main Course, Main Dish, Soup, Soups & Stews

Cuisine African

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 245kcal

Author Linda

Equipment

• Lodge Dutch Oven

Ingredients

• 4 cups vegetable broth
• 2 cups water
• 1 cup red onion diced
• 1 sweet potato peeled and cut into bite sized cubes
• 2 Tbsp fresh ginger peeled and minced
• 4 cloves garlic minced
• 1 cup kale chopped
• 3/4 cup creamy peanut butter
• 1/2 cup tomato paste
• Hot Sauce optional garnish
• Peanuts optional garnish

Instructions

• In a large stock pot or Dutch oven, combine the vegetable broth and water over medium high heat and bring to a boil.
• Once boiling, add in the onion, sweet potato, garlic, ginger, and salt. Reduce to a simmer and cook for 15 minutes.
• Next, in a medium, heat safe, mixing bowl, combine the peanut butter and tomato paste with 1-2 cups of broth from your pot and whisk together until smooth. Then pour the peanut mixture into the pot and mix well.
• Then, add in the kale and simmer for 5-10 minutes, stirring often.
• Finally serve over brown rice, if desired. Garnish with hot sauce and peanuts and enjoy!

Video

Notes

You can store this recipe in an airtight container in your fridge for 3-5 days or in your freezer for 2 weeks. To reheat you can do so in a pot on the stovetop over medium-high heat until everything has warmed through.

Nutrition

Serving: 1serving | Calories: 245kcal | Carbohydrates: 19g | Protein: 10g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 323mg | Potassium: 518mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1482IU | Vitamin C: 19mg | Calcium: 68mg | Iron: 2mg

This Broccoli Salad is a delightful blend of freshness and crispness, bursting with flavor, and ready in just 20 minutes! It makes for a perfect starter or side dish to complement any meal.

Recipe Ingredients

• Broccoli Florets: Adds a fresh, earthy flavor and a crunchy texture, forming the nutritious base of the salad.
• Cauliflower Florets: Complements broccoli with its mild, slightly nutty taste.
• Bacon: Infuses a savory, smoky flavor, creating a rich contrast to the fresh vegetables.
• Dressing (Mayonnaise, White Vinegar, Granulated Sugar): Binds the ingredients with its creamy texture, while the sweetness and acidity balance the flavors.

See the recipe card for full information on ingredients and quantities.

How to Make Broccoli Salad

Step #1: In a small bowl, combine the mayo, white vinegar, and granulated sugar for the dressing and stir well.

Step #2: Next, in a large salad bowl, mix together all the salad ingredients.

Step #3: Then, pour the dressing onto the salad and mix well.

Step #4: Chill in the fridge for 1 hour before serving, allowing the dressing to infuse the salad with flavor.

Step #5: Finally, serve and enjoy!

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Broccoli Salad Recipe

This Broccoli Salad is a delightful blend of freshness and crispness, bursting with flavor, and ready in just 20 minutes! It makes for a perfect starter or side dish to complement any meal.

Course Salad, Side Dish, Side Dishes

Cuisine American, North American

Diet Vegetarian

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 263kcal

Author Linda

Ingredients

For the Salad

• 4 cups fresh broccoli florets
• 2 cups fresh cauliflower florets
• 6 strips of bacon cooked and crumbled
• 1/2 cup red onion finely diced
• 1/8 cup golden raisins
• ⅛ cup craisins (also known as dried cranberries)
• 1/8 cup almond slices or whole almonds toasted

For the Dressing

• 1/2 cup mayonnaise
• 2 Tbsp white vinegar
• 4 Tbsp granulated sugar

Instructions

• In a small bowl, combine the mayonnaise, white vinegar, and granulated sugar for the dressing.
• Next, in a large salad bowl, mix together all the salad ingredients.
• Then, pour the dressing onto the salad and mix well.
• Chill in the fridge for 1 hour before serving, allowing the dressing to infuse the salad with flavor.
• Finally, serve and enjoy!

Video

Notes

Storage Info:

Store broccoli salad in an airtight container in the refrigerator for up to 3-4 days for freshness. It’s best to avoid freezing, as it can make the broccoli and other ingredients mushy and lose their crisp texture upon thawing.

Nutrition

Serving: 1serving | Calories: 263kcal | Carbohydrates: 21g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 16mg | Sodium: 284mg | Potassium: 404mg | Fiber: 3g | Sugar: 14g | Vitamin A: 393IU | Vitamin C: 72mg | Calcium: 51mg | Iron: 1mg

This Lyonnaise Potatoes recipe is a savory and delicious French-style side dish that is packed with potatoes, onions, and spices that will enhance any meal!

I love a good potato side dish to throw together with a main dish, other options you must check out are my Easy Roasted Bombay Potatoes, Spicy Chinese Potatoes, or my Warm German Potato Salad.

A quick and easy french side dish

One thing I love about Lyonnaise Potatoes is that there are only a few ingredients you need to make this amazing recipe. Plus, if you love to cook like me, odds are that you currently have almost all, if not all, of these ingredients in your kitchen right now. With that you can whip this up without having to even make a trip to the store, which is always a win in my book!

How to Make Lyonnaise Potatoes

Assemble your ingredients. For exact amounts see the recipe card below.

Preheat your oven to 400 degrees Fahrenheit.

Peel potatoes and cut into ¼ inch slices.

Place the potatoes in a pot, cover with water, and bring to a boil. Allow the potatoes to boil for 5 minutes then drain and set aside.

In a large skillet over medium-high heat, add in the olive oil. Once hot, add in the onions and sauté until lightly caramelized. Then, add in the garlic and sauté until the garlic has softened.

Melt 3 Tablespoons of the butter in a bowl in the microwave and add it to the bottom of a square baking dish (8X8 or 9X9).

Next, layer ⅓ of the potatoes on the bottom of the pan on top of the butter and season with salt and pepper. Then, add about ½ of the onions on top of this first potato layer.

After that, add another ⅓ of potatoes on top of the caramelized onions and season with salt and pepper, then add the second half of onions to the dish.

Next, add the last ⅓ of potatoes to the top of the dish and season with salt and pepper. Then melt the remaining 3 Tablespoons of butter and drizzle over the top of the dish.

Then, bake in the oven for 12-15 minutes or until potatoes are ever so slightly golden brown and cooked until they are tender.

Sprinkle with fresh parsley and serve and enjoy!

Storage and Reheating

Storage

You can store this dish in an airtight container in your fridge for 3-5 days or in your freezer for up to 2 weeks.

Reheating

To reheat this dish you can do so in the oven at 400 degrees Fahrenheit for 10-15 minutes until the dish has reheated all the way through. Or, you can reheat a serving in your microwave until the dish has heated all the way through.

Other Delicious French Recipes

• The Best Ever Oven Roasted Green Beans
• French Apple Cake
• Chicken Florentine
• French Pork with Apple Cream Sauce
• Earl Grey Creme Brulee

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Lyonnaise Potatoes Recipe

This Lyonnaise Potatoes recipe is a savory and delicious French-style side dish that is packed with potatoes, onions, and spices that will enhance any meal!

Course Side Dish

Cuisine French

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Calories 205kcal

Author Linda

Ingredients

• 1 1/2 lbs Russet Potatoes
• 1 Tbsp Olive Oil
• 2 small yellow onions thinly sliced
• 1 Tbsp garlic minced
• 6 Tbsp butter divided
• 1 Tbsp Fresh Parsley finely minced
• Salt and Pepper to taste

Instructions

• Preheat your oven to 400 degrees Fahrenheit.
• Peel the potatoes and cut into ¼ inch slices.
• Place the potatoes in a pot, cover with water, and bring to a boil. Allow the potatoes to boil for 5 minutes then drain and set aside.
• In a large skillet over medium-high heat, add in the olive oil. Once hot, add in the onions and sauté until lightly caramelized. Then, add in the garlic and sauté until the garlic has softened.
• Melt 3 Tablespoons of the butter in a bowl in the microwave and add it to the bottom of a square baking dish (8X8 or 9X9).
• Next, layer ⅓ of the potatoes on the bottom of the pan on top of the butter and season with salt and pepper. Then, add about ½ of the onions on top of this first potato layer.
• After that, add another ⅓ of potatoes on top of the onions and season with salt and pepper then add the second half of onions to the dish.
• Next, add the last ⅓ of potatoes to the top of the dish and season with salt and pepper. Then melt the remaining 3 Tablespoons of butter and drizzle over the top of the dish.
• Then, bake in the oven for 12-15 minutes or until potatoes are ever so slightly brown and cooked until they are tender.
• Finally, sprinkle with fresh parsley and serve and enjoy!

Video

Nutrition

Serving: 1serving | Calories: 205kcal | Carbohydrates: 38g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 35mg | Potassium: 834mg | Fiber: 3g | Sugar: 5g | Vitamin A: 124IU | Vitamin C: 16mg | Calcium: 66mg | Iron: 2mg

This German Potato Dumplings recipe makes thick and starchy potato balls for an easy side dish that pairs perfectly with almost any main dish!

Potatoes are one of my favorite starches to add to my meals. A few other delicious potato side dishes I recommend are my Easy Roasted Bombay Potatoes, German Potato Pancakes (Kartoffelpuffer), or Patatas Bravas.

These delicious potato dumplings are a common side dish to any German recipe that is served with gravy! I mean, potatoes and gravy, is there are more perfect pair? This is a very traditional German recipe that is served at Thanksgiving or Christmas that you can incorporate in your holidays as well! Traditionally this dish is served with German Braised Red Cabbage (Rotkohl) or any dish that has homemade gravy!

Ingredients

Here are the ingredients you will need. You can find the amounts of each ingredient below.

• Starchy Potatoes – Russet or Yukon Gold
• Corn starch
• Salt
• Nutmeg
• Eggs
• Butter
• Bread crumbs – optional garnish
• Fresh parsley – optional garnish

How to Make German Potato Dumplings

Assemble your ingredients. For exact amounts see recipe card below.

Peel the raw potatoes and cut them into large chunks.

Place the potatoes in a large pot and cover them with water, and boil the potatoes over high heat. Once boiling, lower the heat to medium and cover them and cook for 20-25 minutes until the potatoes are tender.

Drain the potatoes and roughly mash them, be sure to not over mash.

Spread out the potatoes on wax paper to cool down, about 15 minutes, so they are comfortable to handle.

While the potatoes are cooling, bring a pot of water to a boil.

After the potatoes are cooled, in a large bowl add the potatoes, all the corn starch, salt, and nutmeg and lightly mix.

Next, add in 2 eggs beaten into the bowl with the potato dough and fold and mix to form the dough.

Then, form the dumplings into about 2 inch round dumplings, this should create 12 in all.

Using a slotted spoon, lower each dumpling into the boiling water.

Once the dumplings begin floating to the top of the water, reduce the heat down to a simmer, cover the pot, and let the dumplings cook in the simmering water for about 20 minutes.

After cooking, remove the dumplings into a large bowl. Melt butter. Drizzle with melted butter, salt to taste, buttered breadcrumbs and fresh parsley and enjoy!

Recipe Tips

Use Starchy Potatoes

When making this recipe you really want to be sure to use a starchy potato so that everything holds together otherwise you risk your dumplings falling apart. Russet potatoes are my favorite to use but Yukon Gold potatoes will also work as well if you prefer!

Do not Over Mash the Potatoes

This one can be tough. I mean everything is being squished into a ball right? Over mashing your potatoes can lead to gummy mashed potatoes which are not appetizing so be sure to only roughly mash them, don’t go too crazy!

Keep German Potato Dumplings from Sticking to your Hand

With these potatoes being thick and starchy, along with all the ingredients incorporated with them they can be sticky when trying to form into balls. In order to keep this from happening you can either wet your hands with water or dust your hands with some flour to keep them from sticking!

Make a Test Dumpling

Making a small test dumpling serves two purposes. The first is to ensure the mixture will hold up in the water and not fall apart. The second is to give the cook a taste test to enjoy while cooking the rest of the dish!

Storage and Reheating

You can store these German Potato Dumplings in an airtight container in the fridge for 3-5 days or freeze them for up to 1 month.

To reheat the dumplings you can do so in the microwave. Be sure to cook until it has warmed all the way through.

Other Delicious German Recipes

• Homemade German Spaetzle
• How to Make German Pork Schnitzel
• Homemade German Goulash
• Easy German Chocolate Pot de Creme

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Easy Potato Dumplings Recipe

Experience the hearty comfort of traditional German Potato Dumplings. It's perfectly thick and starchy spheres of delight. This dish complements any main course with its easy-to-prepare simplicity.

Course Side Dish

Cuisine German

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 dumplings

Calories 139kcal

Author Linda

Ingredients

• 2 lbs Starchy Potatoes Russet or Yukon Gold
• 1 Cup corn starch
• 2 Tbsp corn starch
• 1 1/2 tsp salt
• 1/4 tsp nutmeg
• 2 eggs
• 6-8 Tbsp butter
• 1/2 cup buttered bread crumbs optional garnish
• 1 Tbsp fresh parsley optional garnish

Instructions

• Peel the potatoes and cut them into large chunks.
• Place the potatoes in a pot, cover them with water, and bring to a boil over high heat. Once boiling, lower the heat to medium, cover, and cook for 20-25 minutes until the potatoes are tender.
• Drain the potatoes and roughly mash them, taking care not to over-mash.
• Spread out the potatoes on wax paper to cool for about 15 minutes, until they are comfortable to handle.
• While the potatoes are cooling, bring a pot of water to a boil.
• After the potatoes have cooled, add them to a large mixing bowl along with the cornstarch, salt, and nutmeg, and lightly mix.
• Next, add two beaten eggs to the bowl with the potato mixture and fold to form the dough.
• Then, shape the dough into about 2-inch round dumplings; this should yield about 12 dumplings. Using a slotted spoon, lower each dumpling into the boiling water.
• Once the dumplings begin floating to the top, turn the heat down to a simmer, cover the pot, and let the dumplings cook for about 20 minutes.
• After cooking, transfer the dumplings to a large serving bowl. Drizzle with melted butter, add salt to taste, top with buttered breadcrumbs and fresh parsley, and enjoy!

Video

Notes

Storage Info:

To store German Potato Dumplings, place them in the refrigerator for up to 3-5 days in an airtight container. They also freeze well; place on a baking sheet to freeze individually, then transfer to a freezer bag for up to 3 months. To reheat, thaw in the refrigerator if frozen, then warm in a steamer or microwave until heated through. Alternatively, pan-fry them in a bit of butter for a crispy exterior, adding a delightful texture.

Nutrition

Serving: 1dumpling | Calories: 139kcal | Carbohydrates: 28g | Protein: 3g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 347mg | Potassium: 347mg | Fiber: 1g | Sugar: 1g | Vitamin A: 81IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 1mg

This Papas Rellenas recipe is a delicious air-fried stuffed potato ball filled with beef, onions, and spices with a crunchy breadcrumb shell!

Recipe Ingredients

• Large potatoes: Starchy varieties like Yukon Gold or russet potatoes are indispensable for creating a creamy, comforting filling. For those who can’t get enough of potatoes, explore my potato frittata recipe.
• Green bell pepper: It adds a fresh and vibrant dimension to the filling.
• Ground beef: As the main protein, it brings heartiness and savory flavor to the dish.
• Tomato paste: Plays a vital role in binding the ingredients and infusing a rich, flavor into the filling.

See the recipe card for full information on ingredients and quantities.

How To Make Papas Rellenas

Step #1: Place the potatoes into a large pot covered with water and add a little salt. Bring the potatoes to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the potatoes are tender, which should be about 20 minutes. 

Step #2: Drain the potatoes and allow them to cool for a minute or two. Move the potatoes to a large bowl. Then, add ½ teaspoon salt and mash until no lumps remain. Set them aside to cool to room temperature.

Step #3: Heat 1 tablespoon of the vegetable oil in a large pan or skillet over medium heat. Add the onion, green pepper, and garlic into the hot pan and stir while cooking until the onion has softened and turned translucent, about 10 minutes. Increase the heat to medium-high and add in the ground beef.

Step #4: Continue stirring and cook the beef until it is well-crumbled and no longer pink. Stir in 1 teaspoon of salt, cumin, pepper, tomato paste, and vinegar until the tomato paste has dissolved. Transfer the beef mixture to a mixing bowl and allow it to cool to room temperature.

Step #5: Line a baking sheet with waxed paper and set aside. Once the potatoes and beef have cooled, add one egg into the mashed potatoes and mix well.

Step #6: Place two eggs in a shallow dish, scramble, and set aside.

Step #7: Pour the breadcrumbs into a shallow dish, mix them with 3 tablespoons of vegetable oil, and then set them aside.

Step #8: Next, form the potato balls by taking a small ball of mashed potatoes, roughly a heaping tablespoon in size. Roll it into a ball and flatten it into a round disk in your hand, using a little water as needed to prevent sticking.

Step #9: Place a little of the beef mixture into the middle of the potato ball, making sure you have enough potato to wrap around the beef. Form the potato mixture around the beef mixture by lifting up the edges and pushing them to the middle so they will meet at the top and cover the beef mixture.

Step #10: After fully covering the meat mixture, gently roll the ball in your hands to form a nice round shape. Dip the ball into the beaten egg. Make sure it’s fully coated and allow any excess egg to drip off. Then gently roll it in the breadcrumbs, fully coating it in the breadcrumbs. Place the breaded potato balls on the prepared baking sheet. Continue to make and bread the rest.

Step #11: To cook, preheat your air fryer to 375 degrees Fahrenheit (190 degrees Celsius). Place a single layer of potato balls in the air fryer with some space in between, and cook for about 10 minutes or until they turn golden brown. Repeat the process as needed to cook all the potato balls to perfection.

Step #12: Optionally, chop the cilantro leaves finely and sprinkle over the top as garnish. Serve warm and enjoy!

Expert Tips

• Use starchy potatoes: It’s best to use starchy potato varieties like Russet or Yukon Gold, as they will result in a fluffier and smoother texture.
• Preparation Tip: Make sure to cool both the potatoes and the filling to room temperature. This will make it easier to handle and shape the papas rellenas.
• Air fry in batches: When air frying the papas rellenas, it’s advisable to do it in batches to allow enough room between them for even cooking.
• Serve with a dipping sauce: Typically, people serve Papas rellenas with a spicy dipping sauce like ají sauce to add a delicious kick of flavor.

Frequently Asked Questions

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Papas Rellenas Recipe

This Papas Rellenas recipe is a delicious air fried stuffed potato ball filled with beef, onions, and spices with a crunchy breadcrumb shell!

Course Appetizers

Cuisine Latin

Diet Dairy Free

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour

Servings 12 servings

Calories 55kcal

Author Linda

Equipment

• 6-in-1 4QT Air Fryer Oven

Ingredients

• 4 large potatoes (starchy variety of potatoes like russet or Yukon Gold work best) peeled and cubed
• 1 ½ teaspoon salt divided
• 4 Tablespoons vegetable oil divided
• ½ cup chopped sweet yellow onion
• 1 green bell pepper chopped
• 3 cloves garlic minced
• 1 pound ground beef
• 2 teaspoons ground cumin
• 1 teaspoon ground black pepper
• 2 Tablespoons tomato paste
• 1 Tablespoon distilled white vinegar
• 3 large eggs divided
• 2 cups dry breadcrumbs
• Cilantro for garnish

Instructions

• Place the potatoes into a large pot and cover with water and add a little salt. Bring the potatoes to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the potatoes are tender, which should be about 20 minutes. 
• Drain the potatoes and allow them to cool for a minute or two. Move the potatoes to a large bowl and add ½ teaspoon salt and mash until no lumps remain. Set them aside to cool to room temperature.
• Heat the 1 tablespoon of the vegetable oil in a large pan or skillet over medium heat. Add the onion, green pepper, and garlic into the hot pan and stir while cooking until the onion has softened and turned translucent, about 10 minutes. Increase the heat to medium-high and add in the ground beef.
• Continue stirring and cook the beef until it is well crumbled and no longer pink. Stir in 1 teaspoon salt, cumin, pepper, tomato paste, and vinegar until the tomato paste has dissolved. Transfer the beef mixture into a mixing bowl and allow to cool to room temperature.
• Line a baking sheet with waxed paper and set aside. Once the potatoes and beef have cooled, add one egg into the mashed potatoes and mix well.
• Place two eggs in a shallow dish, scramble, and set aside.
• Pour the breadcrumbs in a shallow dish, mix them with 3 tablespoons of vegetable oil, and then set them aside.
• Next, form the potato balls by taking a small ball of mashed potatoes, roughly a heaping tablespoon in size. Roll it into a ball and flatten it into a round disk in your hand, using a little water as needed to prevent sticking.
• Place a little of the beef mixture into the middle of the potato ball, making sure you have enough potato to wrap around the beef. Form the potato mixture around the beef mixture by lifting up the edges and pushing them to the middle so they will meet at the top and cover the beef mixture.
• After the meat mixture is fully covered, gently roll the ball in your hands to form a nice round ball. Dip the ball into the beaten egg so that it is fully covered in the egg, let any excess egg drip off, then gently roll in the breadcrumbs so that it is fully covered in breadcrumbs. Place the breaded potato balls on the prepared baking sheet. Continue making and breading the rest.
• To cook, preheat your air fryer to 375 degrees Fahrenheit (190 degrees Celsius). Place a single layer of potato balls in the air fryer with some space in between, and cook for about 10 minutes or until they turn golden brown. Repeat the process as needed to cook all the potato balls to perfection.
• Optionally, chop the cilantro leaves finely and sprinkle over the top as garnish. Serve warm and enjoy!

Video

Notes

Storage Info:

Store the potato balls in an airtight container for 3-4 days in the fridge. For reheating, reheat them in an air fryer at 350°F for about 5 minutes until warmed through. Note that some crispiness may be lost. While freezing isn’t ideal due to air frying, you can store them for up to a week in an airtight container if necessary.

Nutrition

Serving: 1serving | Calories: 55kcal | Carbohydrates: 12g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.002g | Sodium: 4mg | Potassium: 299mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 14mg | Calcium: 9mg | Iron: 1mg