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Week 12 Recipes

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CHEF MARK'S
Loaded Mashed Potatoes with Burnt Ends

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Loaded Mashed Potatoes with Burnt Ends

Chef Mark -

Yield:4

Prep Time:12

Cook Time:25

Total Time:37

Ingredients

  • 2 Main St Bistro Steakhouse Yukon Gold Mashed Potatoes
  • 2 cup precooked Burnt Ends
  • 1 cup bacon bits
  • 1.5 cup shredded cheddar cheese
  • 3 chopped green onion
  • 1/2 cup BBQ sauce

Directions

  1. Pre-heat oven to 350*F
  2. Place mashed potatoes in microwave and heat for approximately 3-4 minutes. 
  3. In a bowl, mix mashed potatoes, some of the cheddar cheese, green onions and bacon (leaving some aside to sprinkle on top). 
  4. Place mixture into an appropriate sized baking dish. 
  5. In a separate bowl, mix burnt ends with barbecue sauce, then spread mix on top of mashed potatoes. 
  6. Sprinkle remaining cheddar cheese, bacon bits and green onions on top and place in oven. 
  7. Bake uncovered for 20-25 minutes, or until cheese melted and bubbly. 
  8. Carefully remove from oven, let stand for 1 minute, then enjoy. 

UNCOMPLICATED CHEF'S
French Onion Mashed Potatoes

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French Onion Mashed Potatoes

Uncomplicated Chef -

Yield:6

Prep Time:10

Cook Time:30

Total Time:40

Ingredients

  • Main St Bistro Steakhouse Yukon Gold Mashed Potatoes Family Size, 32 oz
  • 2 large yellow onions, thinly sliced
  • 2 tbsp unsalted butter
  • 1 tsp sugar (optional, helps caramelize)
  • 1 sprig of fresh thyme
  • 1/2 cup beef broth
  • 1/2 cup shredded Gruyère cheese
  • 2 tbsp fresh chives, chopped
  • Salt & freshly ground black pepper, to taste

Directions

  1. In a large skillet over medium-low heat, melt butter
  2. Add sliced onions and cook slowly, stirring often, for 25–30 minutes until golden brown.
  3. Sprinkle in sugar and thyme to enhance flavor.
  4. Deglaze pan with beef broth, scraping up browned bits, and let reduce slightly.
  5. Heat the mashed potatoes according to package instructions.
  6. Stir in half of the caramelized onions and half of the cheese into the hot mashed potatoes.
  7. Season with salt and pepper to taste.
  8. Transfer mashed potatoes to a serving dish.
  9. Swirl remaining caramelized onions over the top.
  10. Sprinkle with the rest of the cheese and fresh chives.

EMMANUEL DUVERNEAU'S
Shepherd’s Pie

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Shepherd’s Pie

Emmanuel Duverneau -

Yield:6

Prep Time:45

Cook Time:75

Total Time:2 hours 15

Ingredients


    Lamb Mixture
  • 1 1/2 Tbsp olive oil
  • 1 lb ground lamb
  • 1 medium carrot, chopped
  • 1 celery stalk, chopped
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1/2 tsp red pepper flakes
  • 2 Tbsp tomato paste
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 cup red wine
  • 1 1/2 cups beef stock
  • 1 bay leaf
  • 1/4 tsp pepper
  • salt to taste
  • 1/2 cup frozen peas
  • 1/4 cup parsley, chopped

    • Potatoes
  • 2 packages of Main St Bistro® Steakhouse Yukon Gold Mashed Potatoes
  • 3 Tbsp whole milk
  • 2 Tbsp butter
  • 1 cup shredded cheddar cheese
  • 1/2 cup parmesan cheese, plus more for topping
  • 2 egg yolks
  • chives, finely chopped for topping

Directions

    LAMB MIXTURE:
  1. In a pan over medium heat, add olive oil and lamb.  Break the lamb apart and cook until it starts to brown, about 7 minutes.
  2. Add carrots, celery, onion, and 1/2 teaspoon salt. Cook for about 3 minutes, until vegetables begin to soften.
  3. Add garlic and red pepper flakes and mix.
  4. Then add tomato paste, thyme, and rosemary. Mix until fully combined and tomato paste starts to brown, about 2 minutes.
  5. Deglaze the pan with red wine and let reduce for 2 minutes.
  6. Add beef stock, bay leaf, and a pinch of salt, pepper.
  7. Simmer on low for one hour, mixing occasionally until it thickens. After an hour of simmering, mix in peas and parsley and remove from heat.
  8. Preheat oven to 375 degrees.
    9. POTATOES:
  9. Add potatoes to a saucepan over medium heat.
  10. Add whole milk and butter.  Mix until butter has melted and potatoes are warm throughout, about 8 minutes.
  11. Add cheddar and Parmesan cheese and mix until fully combined.
  12. Remove from heat and let potatoes cool for about 5 minutes.
  13. Add egg yolks, and mix until fully combined.
    14. BAKE:
  14. In a lightly greased 7x11 inch baking dish, evenly add the lamb mixture.
  15. Next add potatoes and spread out in an even layer. Drag a fork across the top of the potatoes down and across to give the potatoes a crispy texture as they cook.
  16. Sprinkle with Parmesan cheese and bake in preheated oven for 25-30 minutes, until potatoes are browned.
  17. Let sit for 10 minutes after removing from oven. Top with chives and enjoy!

KENNEDY CHUGG'S
Party Potatoes

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Party Potatoes

Kennedy Chugg -

Yield:6

Prep Time:5

Cook Time:15

Total Time:20

Ingredients

  • Chicken Bouillon, 1 TBs
  • Sour cream, 1-2 TBS
  • Shredded cheese, 1 big handful
  • Cornflakes, 1 cup
  • Butter, 1 Tbs

Directions

  1. Preheat oven to 350F
  2. Mix chicken bouillon, sour cream and shredded cheese (measure with your heart) with full package of Main St Bistro Signature Mashed Potatoes.
  3. Mix well, and transfer to a baking dish.
  4. Melt butter and and mix with cornflakes.  Top the potatoes with the buttery cornflakes.
  5. Place in oven and bake until it's golden brown.
  6. Take a minute to appreciate this delicious recipe shortcut!

National Mashed Potato Day Recipe Archive

CHEF DANIEL'S
Yukon Potato & Bacon Soup

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Yukon Potato & Bacon Soup

Chef Daniel -

Yield: 2

Prep Time: 10

Cook Time: 15

Total Time: 25

Ingredients

  • (1) Main St Bistro® Steakhouse Yukon Gold Mashed Potatoes
  • 2 tablespoon bacon fat or butter
  • 2 slices of bacon, diced
  • 1/2 cup onion, chopped
  • 1 cup milk
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried parsley, chopped

Directions

  1. Heat Main St Bistro® Steakhouse Yukon Gold Mashed Potatoes per package instructions 
  2. Melt the fat in a medium sized pot and add bacon. Cook until almost crisp and add the onions. Cook for 2 minutes.
  3. Add all remaining ingredients along with the mashed potatoes
  4. With a whisk, stir the ingredients until the mixture is thoroughly combined
  5. Low simmer for 3-4 minutes.
  6. For a thinner soup, add more milk or water and adjust seasoning.
  7. If desired, garnish with fresh, chopped parsley.

JUST THE BELLS'S
Meatloaf & Potato Cupcakes

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Meatloaf & Potato Cupcakes

Just the Bells -

Yield:

Prep Time: 15

Cook Time: 20

Total Time: 35

Ingredients

  • 2 pounds of beef
  • 2 pounds of ground sausage   
  • Two large eggs
  • 1/4 cup of Worcestershire sauce 
  • 1/2 tablespoon of smoked salt 
  • 1/2 tablespoon of black pepper 
  • 1/2 tablespoon of smoked paprika 
  • 1 tablespoon of minced onion 
  • 1 tablespoon of garlic
  • 2 tablespoons of Dijon mustard 
  • 2 cups of super seed or breadcrumbs
  • 2 cups of shredded Parmesan cheese 
SAUCE 
  • One cup of ketchup
  • 2 tablespoons of hot sauce   
  • 1/2 cup of balsamic vinegar    
POTATOES:
  • Main St Bistro® Steakhouse Yukon Gold Mashed Potatoes

Directions

  1. Combine meatloaf ingredients (hold sauce and mashed potatoes for last step) into a bowl and mix.  
  2. Using a scooper, add meat to a cupcake pan and press down.   
  3. Combine the sauce ingredients in a small bowl, and then brush sauce on top of each mini meatloaf.  
  4. Bake at 400° for 20 minutes
  5. Remove from oven and let stand for 15 minutes.
  6. While meatloaves are resting, heat the Main St Bistro Steakhouse Yukon Gold Mashed Potatoes in microwave according to package directions, and stir. 
  7. Scoop mashed potatoes into a piping bag or use a spoon. 
  8. Pipe hot potatoes onto mini meatloaves, then sprinkle with dried parsley, and serve. 

UNCOMPLICATED CHEF'S
Garlic Breadcrumb Topped Mashed Potatoes

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Garlic Breadcrumb Topped Mashed Potatoes

Uncomplicated Chef -

Yield: 1

Prep Time: 10

Cook Time: 30

Total Time: 40

Ingredients

  • (2) Main St Bistro® Signature Mashed Potatoes
  • 1 cup breadcrumbs homemade or store bought
  • 1 garlic clove
  • 1 cup of parmesan cheese
  • 2 tablespoon fresh rosemary, chopped
  • 2 tablespoon fresh parsley, chopped
  • 2 tablespoon butter, melted

Directions

  1. Preheat oven to 375°F
  2. In a medium bowl, combine the breadcrumbs, grated Parmesan cheese, minced garlic, chopped rosemary, chopped parsley, and melted butter. Mix until the ingredients are well combined, and the breadcrumbs are evenly coated.
  3. Heat Main St Bistro® Roasted Garlic Mashed Potatoes as per package instructions
  4. Transfer the mashed potatoes to a greased baking dish. Spread the mashed potatoes evenly in the dish.
  5. Sprinkle the bread crumb mixture evenly over the top of the mashed potatoes.
  6. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy
  7. Remove from the oven and let it cool for a few minutes before serving.

LISA NGUYEN'S
Mashed Potato Ramen

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Mashed Potato Ramen

Lisa Nguyen -

Yield: 1

Prep Time: 5

Cook Time: 5

Total Time: 10

Ingredients

  • 1 pack Ramen Noodle Soup (noodles + seasoning packet) 
  • 1 Tbsp butter 
  • 3 Tbsp milk 
  • 1 cup Main St Bistro® Signature Mashed Potatoes 
  • 2 Tbsp chives, chopped 
  • Pinch of black pepper 
  • 2 Tbsp shredded cheese 
  • Chili oil to taste (optional) 

Directions

  1. Cook noodles for 1 minute less than package instructions. Drain and set aside. 
  2. Heat saucepan to medium high heat;  add butter and stir until melted.
  3. Once melted, add milk and just half of the ramen seasoning packet. Mix until smooth. 
  4. Open the mashed potatoes and give them a good stir. 
  5. Then add 1 cup of mashed potatoes into the pan, and heat until warmed through. 
  6. Stir into noodles and mix well. 
  7. Top with chopped chives, black pepper, shredded cheese, and chili oil (optional). 

DAN WHALEN'S
Mashed Potato Chili Bowl

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Mashed Potato Chili Bowl

Dan Whalen -

Yield: 3

Prep Time: 5

Cook Time: 10

Total Time: 15

Ingredients

  • 3 cups chili - store bought or homemade 
  • 1 package Main St Bistro® Signature Mashed Potatoes 
  • 1 cup shredded cheddar cheese 
  • 1/2 cup pickled jalapenos 
  • 1/2 cup sour cream 
  • 1/4 cup sliced scallions 

Directions

  1. Bring the chili to a simmer in a sauce pot - leftover chili works nicely.
  2. Heat the Main St Bistro mashed potatoes per package directions in the microwave.
  3. Divide the potatoes among 3 plates. Use a spoon and spatula to form the bowl with the potatoes. 
  4. Split the chili between the potato bowls.
  5. Garnish with cheese, jalapenos, sour cream, and scallions. Serve and enjoy! 

LAUREN LANE'S
Mashed Potatoes with Brown Butter Sage Drizzle

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Mashed Potatoes with Brown Butter Sage Drizzle

Lauren Lane -

Yield: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

Ingredients

  • 1 stick (½ cup) unsalted butter
  • 6–8 fresh sage leaves
  • 1 package Main St Bistro® Yukon Gold Mashed Potatoes

Directions

  1. In a skillet, melt butter over medium heat.
  2. Continue cooking until it foams, turns golden brown, and develops a nutty aroma.  Swirl the pan often so the butter browns evenly and doesn't burn.
  3. Toss in sage leaves and let them crisp for about 30 seconds.
  4. Remove from heat.
  5. Heat the Main St Bistro Yukon Gold Mashed Potatoes in microwave according to the package directions.
  6. Spoon on the delicious brown butter over the top.
  7. And if you're feeling extra, garnish with chopped sage, and a little bit of grated Parmesan!

CHEF DANIEL'S
Mashed Potato Waffles

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Mashed Potato Waffles

Chef Daniel -

Yield: 5

Prep Time: 5

Cook Time: 20

Total Time: 25

Ingredients

  • 1 Main St Bistro Signature Mashed Potatoes
  • 2 large eggs, beaten
  • 1/3 cup all purpose flour
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 tsp sugar
  • 1 tsp baking powder
  • 1 cup sharp cheddar cheese, shredded
  • 1 tbsp sliced chives
  • 1/2 cup cooked ham or bacon, diced

Directions

  1. Heat a waffle iron according to manufacturer’s instructions
  2. Mix the eggs and potatoes until thoroughly combined
  3. Sift flour, onion powder, black pepper and baking soda together then mix into potato mixture
  4. Mix in cheddar, chives and ham or bacon until well combined
  5. Lightly spray top and bottom of the waffle iron with non-stick spray and ½ - ¾ c up of the potato mixture evenly across the waffle iron.  Close the lid and cook according to manufacturer’s instructions
  6. Remove waffle and repeat until all the batter is used
  7. Top with desired garnishes (chives, bacon, cheese, sour cream, etc.)

LEIGH ANN CHATAGNIER'S
Twice Baked Potato Casserole

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Twice Baked Potato Casserole

Leigh Ann Chatagnier -

Yield: 4-5

Prep Time: 10

Cook Time: 20

Total Time: 30

Ingredients

  • (1) Main St Bistro® Garlic Roasted Mashed Potatoes
  • 6 sliced of cooked bacon
  • 1/2 cup of sliced green onions
  • 1 1/2 cup of shredded cheddar cheese
  • 1/4 cup of sour cream

Directions

  1. Preheat oven to 350 degrees.
  2. Heat Main St Bistro Garlic Roasted Mashed Potatoes according to package directions and then place into a mixing bowl.
  3. Fold in bacon, green onions, 1/2 cup cheddar cheese, and sour cream until well combined. (Reserve some bacon and green onions for topping the casserole)
  4. Place the potato mixture into a greased baking dish and bake for 20 minutes until cheese is melted and golden.
  5. Top with extra bacon and green onions and serve immediately.

WANDIS WORLD'S
Creamy Chicken a la King

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Creamy Chicken a la King

Wandis World -

Yield: 4

Prep Time: 10

Cook Time: 20

Total Time: 30

Ingredients

  • Main St Bistro® Signature Mashed Potatoes
  • ¼ cup butter
  • 8 oz baby cremini or white mushrooms, sliced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • 1/2 teaspoon pepper
  • ¼ cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream or half and half
  • 1 cup frozen peas
  • 1/3 cup pimentos, drained and chopped
  • 3 cups cooked chicken, shredded or diced
  • Fresh parsley for serving, if desired

Directions

  1. Melt butter in a large skillet over medium-high heat until it starts to bubble, about 1 minute. Add mushrooms and sauté until golden brown on both sides, about 5 minutes.
  2. Stir in onion, garlic, salt, and pepper. Cook for another 2-3 minutes until caramelized.
  3. Add flour and stir well until thickened, about 1 minute.
  4. Slowly pour in chicken broth and heavy cream, stirring constantly until smooth. Simmer over medium-low heat until thickened to a desired consistency, about 2-3 minutes.
  5. Add chicken peas, and pimentos and cook until heated through, about 2-3 minutes.
  6. Heat mashed potatoes according to package directions and transfer to a serving bowl.
  7. Spoon the creamy chicken mixture over mashed potatoes, season with salt and pepper and finish with chopped parsley (if desired).

CHEF HEATHER'S
Southwest Chicken Bowl

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Southwest Chicken Bowl

Chef Heather -

Yield: 4

Prep Time: 5

Cook Time: 20

Total Time: 25

Ingredients

  • 2 Main St Bistro Sour Cream and Chive Mashed Potatoes
  • 1 Stonemill Kitchens Roasted Street Corn Dip
  • 2.5 cup frozen chicken strips
  • 1 + 3/4 cup coleslaw
  • 1/2 bunch fresh cilantro
  • 1 fresh lime

Directions

  1. In Air fryer or oven, heat chicken according to packages heating instructions. Once heated, slice chicken into bite sized pieces (or keep whole-personal preference).
  2. Combine coleslaw and Stonemill Kitchens Roasted Street Corn Dip in small bowl. 
  3. Heat Main St Bistro Sour Cream and Chive Mashed Potatoes in microwave according to package heating instructions.
  4. Assemble in serving bowl a bottom layer of mashed potatoes, then chicken strips and top with Roasted Street Corn Coleslaw. Garnish with fresh cilantro and quartered fresh limes if desired. Enjoy! 

CHEF HEATHER'S
Jalapeno Crunch Party Potatoes

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Jalapeno Crunch Party Potatoes

Chef Heather -

Yield: 4

Prep Time: 10

Cook Time: 25

Total Time: 35

Ingredients

  • 1 Main St Bistro Roasted Garlic Mashed Potatoes
  • 1 Stonemill Kitchens Artichoke Jalapeno Dip
  • 2 cups Ruffles Potato Chips (slightly crushed)
  • 2 tablespoon melted butter
  • 1 sliced jalapeno
  • 1 egg beaten
  • 1/4 cup shredded parmesan cheese

Directions

  1. In a bowl, mix Main St Bistro Roasted Garlic Mashed Potatoes, Stonemill Kitchens Artichoke Jalapeno Dip and beaten egg. 
  2. Spray 8 x 8 baking dish and evenly spread mashed potato mixture in dish.  
  3. In a small bowl, combine melted butter and sliced jalapenos and let sit until you are ready to bake. 
  4. In another small bowl, lightly crush Ruffles Potato Chips and add Parmesan Cheese. When you are ready to bake, combine Jalapeno Mixture with Potato Chip Mixture and use it to top the Mashed Potato Mixture. 
  5. Bake at 350 degrees F for 25 minutes or until internal temperature is 165 degrees or thoroughly heated. Enjoy! 

TASTING WITH TINA'S
Rosemary Garlic Mushrooms

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Rosemary Garlic Mushrooms

Tasting With Tina -

Yield: 4

Prep Time: 5

Cook Time: 15

Total Time: 20

Ingredients

  • 1 Main St Bistro® Signature Mashed Potatoes
  • 2 tbls olive oil
  • 1 shallot, thinly sliced
  • 2 cup baby portobello mushrooms, sliced
  • 3  cloves of garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbls fresh rosemary, chopped, plus more for serving

Directions

 
  1. Heat olive oil in a large skillet over medium heat. Add shallot and sauté for 2 minutes.
  2. Add mushrooms and cook 10–12 minutes, until golden brown.
  3. Stir in garlic, salt, pepper, and rosemary; cook 2–3 minutes, until fragrant.
  4. Serve with Main St Bistro® Signature Mashed Potatoes.

Product Reviews

Signature Mashed Potatoes

Taste like homemade!

"Loved them, they were creamy and easy to prepare. The whole family enjoyed."

Read complete review

Steakhouse Yukon Gold Mashed Potatoes

Sooo delicious!!

"This made dinner so easy, fast, and delicious! I hate having to scrub, peel, and smash potatoes. I will gladly keep buying these to make my life and dinner so much easier!"

Read complete review

Roasted Garlic Mashed Potatoes

Delicious

"So happy I discovered ur side dishes. Love them all!!"

Read complete review
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