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Week 4 Recipes

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CHEF MARK'S
Crab Cakes

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Crab Cakes

Chef Mark -

Yield:6

Prep Time:20

Cook Time:15

Total Time:30

Ingredients

  • (1) Main St Bistro® Steakhouse Yukon Gold Mashed Potatoes
  • (1) Stonemill Kitchens Artichoke Jalapeno Parmesan Dip
  • 2 lbs crab meat (sub Surimi)
  • 2 tablespoon chives, chopped
  • 2 tablespoon dill, chopped
  • 1 lbs fine breadcrumbs
  • 2 tablespoon oil

Directions

  1. In a mixing bowl, combine Main St Bistro® Steakhouse Yukon Gold Mashed Potatoes, Stonemill Kitchens Artichoke Jalapeno Parmesan Dip, crab meat, chives, dill, breadcrumbs
  2. Form into 2 oz cakes
  3. In a separate dish lay out breadcrumbs
  4. Coat crab cakes in breadcrumbs
  5. Heat sauté pan with oil over low to medium heat
  6. Cook crab cakes carefully until brown on each side and place on plate with paper towels
  7. 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.

TASTING WITH TINA'S
Buffalo Style Mashed Potatoes

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Buffalo Style Mashed Potatoes

Tasting With Tina -

Yield:1

Prep Time:10

Cook Time:10

Total Time:20

Ingredients

  • (1) Main St Bistro® Steakhouse Yukon Gold Mashed Potatoes
  • 4 buffalo chicken tenders, store bought, chopped
  • 1/4 cup blue cheese dressing
  • 1/4 cup blue cheese crumbles, plus more to garnish
  • chives for garnish

Directions

  1. Heat (1) Main St Bistro® Yukon Gold Mashed Potatoes according to package directions
  2. Transfer Main St Bistro® Yukon Gold Mashed Potatoes to a large bowl. Add chopped buffalo chicken tenders, blue cheese dressing, and blue cheese crumbles. Mix well.
  3. Top with more blue cheese crumbles and diced chives.
  4. Serve and enjoy!

CHEF MATT'S
Boursin Mash

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Boursin Mash

Chef Matt -

Yield:2

Prep Time:5

Cook Time:5

Total Time:10

Ingredients

  • (1) Main St Bistro® Sour Cream & Chives Mashed Potatoes
  • 1/2 cake of Boursin Cheese
  • Chives to garnish

Directions

  1. Heat Main St Bistro® Sour Cream & Chives Mashed Potatoes per package instructions
  2. Mix Main St Bistro® Sour Cream & Chives Mashed Potatoes with Boursin Cheese
  3. Garnish and serve

National Mashed Potato Day Recipe Archive

CHEF MATT'S
Alfredo Mashed Potato

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Alfredo Mashed Potato

Chef Matt -

Yield:

Prep Time: 10

Cook Time: 5

Total Time: 15

Ingredients

  • (1) Main St Bistro® Roasted Garlic Mashed Potatoes
  • 1 garlic clove, crushed into paste, or more to taste
  • 2 tablespoon heavy cream
  • 2 tablespoon butter
  • 2 tablespoon parmesan cheese, grated
  • 2 tablespoon romano cheese, grated
  • 1/3 cup rotisserie chicken

Directions

  1. Heat Main St Bistro® Garlic Mashed Potatoes per package instructions
  2. Microwave butter until soft
  3. Combine Main St Bistro® Garlic Mashed Potatoes, garlic, heavy cream, butter, parmesan cheese, romano cheese, shredded chicken in mixing bowl
  4. Serve warm

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.

THE BEACH HOUSE KITCHEN'S
Cheesy Ranch Casserole

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Cheesy Ranch Casserole

The Beach House Kitchen -

Yield: 8

Prep Time: 15

Cook Time: 25

Total Time: 40

Ingredients

  • (1) Main St Bistro® Signature Mashed Potatoes 
  • 2 tablespoon dry ranch seasoning
  • 8 slices bacon, chopped
  • 2 cups shredded Colby Jack cheese
  • ½ cup sour cream
  • ¼ cup green onions, thinly slices
  • 1 tablespoon grated Parmesan cheese
  • 2 chopped chives, for garnish

Directions

  1. Preheat oven to 400 degrees. Spray a 2-quart baking dish with nonstick cooking spray and set aside.
  2. Cook potatoes according to package directions. Set aside.
  3. Add bacon to a large skillet and cook over medium high heat until crisp. Remove with a slotted spoon to a paper towel-lined plate and set aside.
  4. Add your potatoes, ranch seasoning, about ½ of your bacon, 1 ¼ cups of your shredded cheese, sour cream and green onions to a large bowl. Mix until well combined. Add to a 2-quart baking dish and then top with remaining cheese, bacon and the Parmesan cheese.
  5. Lightly cover the potatoes with foil and bake for 20 minutes. Remove the foil and continue to bake for 5 minutes until the cheese is totally melted.
  6. Remove from oven, top with chopped chives and serve.

THE KITCHEN PREP'S
Caramelized Onion & Goat Cheese Mashed Potatoes

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Caramelized Onion & Goat Cheese Mashed Potatoes

The Kitchen Prep -

Yield: 2

Prep Time: 5

Cook Time: 15

Total Time: 20

Ingredients

  • (1) Main St Bistro® Steakhouse Yukon Gold Mashed Potatoes
  • 2 tablespoons olive oil
  • 1 1/2 cups finely diced onion
  • 1/2 teaspoon sea salt
  • 1/2 cup water
  • 1/2 cup crumbled goat cheese

Directions

  1. Heat olive oil in a large skillet over medium heat. Add diced onion, sprinkle with sea salt.
  2. Sauté until the onion starts to soften and become translucent, stirring often. As the pan begins to dry out, add a bit of water at a time, while scraping up the brown bits. Continue to sauté, adding water each time the liquid evaporates until the onions are deeply caramelized, about 15 minutes.
  3. Heat Main St Bistro® Steakhouse Yukon Gold Mashed Potatoes according to package directions
  4. Add potatoes, stirring well to incorporate the onions.
  5. Stir in crumbled goat cheese. Scoop into a serving platter and top with extra goat cheese if desired.

HOW TO FEED A LOON'S
Ale Braised Kielbasa

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Ale Braised Kielbasa

How to Feed a Loon -

Yield: 6

Prep Time: 15

Cook Time: 45

Total Time: 60

Ingredients

  • (1) Main St Bistro® Sour Cream & Chives Mashed Potatoes
  • 2 tablespoon olive oil
  • 12 oz. kielbasa, cut into slices
  • 1 onion, thinly sliced
  • 1 red bell pepper, seeded and thinly sliced
  • 2 tablespoon all-purpose flour
  • 1 cup ale
  • ½ cup apple cider
  • 2 tablespoon fresh thyme, chopped
  • 1½ cups chicken broth
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

Directions

  1. In a large pot, heat the oil over medium heat.
  2. Add the sliced kielbasa and cook, stirring often, until lightly browned, about 15 minutes. Transfer to a plate.
  3. Add the onion and bell pepper to the pot and sauté until tender, about 4 minutes.
  4. Stir in the flour and cook, stirring, for 2 minutes.
  5. Whisk in the ale and cider, then stir in the thyme, broth, salt, and pepper. Whisk until blended
  6. Bring the mixture to a strong simmer. Return the kielbasa to the pot and simmer for 15 to 20 minutes, until the sauce thickens.
  7. Serve at once over heated Main St Bistro Sour Cream & Chives Mashed Potatoes.

RAZZLE DAZZLE LIFE'S
Cheesy Potato Waffles

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Cheesy Potato Waffles

Razzle Dazzle Life -

Yield: 4

Prep Time: 10

Cook Time: 15

Total Time: 25

Ingredients

  • (1) Main St Bistro® Signature Mashed Potatoes
  • 1 whole egg, lightly beaten
  • ¼ cup all purpose flour
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ yellow onion, shredded
  • ¼ cup green onion, diced
  • 1 cup cheddar cheese, shredded

Directions

  1. Heat up a waffle iron to the medium high heat setting. While that is heating up, begin mixing your potato waffle batter
  2. Add your Main St Bistro Signature Mashed Potatoes along with the lightly beaten egg, flour, cajun seasoning, garlic powder, black pepper, shredded onion, green onion, and shredded cheddar cheese, into a large mixing bowl.
  3. Use a large spoon to mix the potato mixture up until everything is fully combined.
  4. Spray your waffle iron with a non-stick spray. Now scoop about one cup of the potato waffle batter into the center of the waffle iron, and spread it out a bit.
  5. Close the waffle iron and allow it to cook according to your waffle iron (until it is golden brown and crispy).
  6. Once the potato waffle is golden brown and releases easily from the waffle maker, it is done. Continue cooking each waffle until you use up the remaining potato mixture.
  7. Serve alongside your favorite breakfast with bacon and eggs, or as a side dish for lunch or dinner, and enjoy!

CHEF MATT'S
Croque Monsieur Mash

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Croque Monsieur Mash

Chef Matt -

Yield: 1

Prep Time: 5

Cook Time: 10

Total Time: 15

Ingredients

  • (1) Main St Bistro® Steakhouse Yukon Gold Mashed Potatoes
  • 3 oz gruyere swiss cheese, grated
  • 2 oz smoked ham, diced
  • 3 oz peas
  • 1 tablespoon butter
  • 1 tablespoon warm water

Directions

  1. Place water and butter in bowl and heat in microwave for 1 minute. After heated in microwave, place peas in bowl to thaw.
  2. Warm potatoes per package instructions
  3. In mixing bowl, combine cheese, ham, and Main St Bistro Steak House Yukon Gold Mashed Potatoes
  4. Top with warmed peas

THE BUTTERED GNOCCHI'S
Loaded Potatoes

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Loaded Potatoes

the buttered gnocchi -

Yield: 2

Prep Time: 7

Cook Time: 10

Total Time: 17

Ingredients

  • (1) Main St Bistro® Signature Mashed Potatoes
  • 4 slices bacon
  • 1/4 cup sour cream
  • 1/3 cup cheddar cheese
  • 1/4 cup green onion

Directions

  1. Cook the bacon until crispy. Allow it to cool and then chop.
  2. Chop the green onions and shred cheddar.
  3. Microwave the mashed potatoes according to the directions on the package.
  4.  Top mashed potatoes with sour cream. Sprinkle the cheddar bacon and green onions on top. Mix it all together or enjoy as is.

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.

FROHNE EATS'S
Pesto Mashed Potatoes

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Pesto Mashed Potatoes

Frohne Eats -

Yield: 4

Prep Time: 15

Cook Time: 5

Total Time: 20

Ingredients

  • (1) Main St Bistro® Yukon Gold Mashed Potatoes
  • ¼ cup Toasted Sunflower Seeds
  • 1 Cup Fresh Basil
  • 2 Cloves Garlic
  • ¼ Cup Shaved Parmesan Cheese
  • Juice of a ½ Lemon
  • 1 tsp of Flaky Salt & Black Pepper
  • ½ Cup Extra Virgin Olive Oil
  • ¼ cup Chopped Pancetta
  • ¼ Cup Chopped Sun Dried Tomatoes
  • Shaved Parmesan Cheese

Directions

  1. Heat up your potatoes according to instructions on the packaging.
  2. Add pancetta to a pan over medium heat, and cook until it is crispy. Drain pancetta on a plate lined with a paper towel. Reserve.
  3. Add sunflower seeds, garlic, basil, parmesan cheese, lemon, salt, pepper, and olive oil to a food processor. Process for 15 seconds until pesto is chunky. Reserve.
  4. Transfer mashed potatoes to a plate, and make a well in the center with the back of a spoon.
  5. Fill the potatoes with pesto, sun dried tomatoes, pancetta, and finish with extra virgin olive oil and shaved parmesan.
  6. Enjoy!

CHEF HEATHER'S
Potato Cheese Puffs

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Potato Cheese Puffs

Chef Heather -

Yield: 10

Prep Time: 15

Cook Time: 22

Total Time: 40

Ingredients

  • (1) Main St Bistro® Signature Mashed Potatoes
  • 2 2/3 cup Cheddar Cheese
  • ¼ cup Parmesan Cheese
  • ¼ cup chopped Green Onions
  • 3 Eggs
  • 1 2/3 Cups All Purpose Flour
  • 3/4 teaspoons Baking Soda
  • 2 teaspoons Baking Powder
  • ¼ teaspoon Sea Salt
  • ¼ teaspoon Black Pepper

Directions

  1. Preheat oven to 425°
  2. Heat Main St Bistro® Signature Mashed Potatoes per package instructions
  3. Combine grated cheddar cheese, parmesan cheese, green onions, eggs, flour, baking soda, baking powder, sea salt, black pepper and Main St Bistro® Signature Mashed Potatoes in mixing bowl
  4. Once mixed together, roll mixture into one inch spherical balls
  5. Place on parchment paper lined baking sheet and bake at 425° for 22 minutes
  6. Place on cooling rack
  7. Serve

TFIMB'S
Steak & Jalapeno Popper Mash Up

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Steak & Jalapeno Popper Mash Up

tfimb -

Yield: 3

Prep Time: 15

Cook Time: 30

Total Time: 45

Ingredients

  • (1) Main St Bistro® Steakhouse Yukon Gold Mashed Potatoes
  • 8 oz cream cheese
  • 1/4 cup hot sauce
  • 2 tablespoons Worcestershire
  • 2 tablespoon milk
  • 1 tablespoon garlic powder
  • pinch of salt
  • 1 onion, sliced thin
  • 4 jalapenos - 3 sliced in half rounds, 1 whole rounds
  • 1.25 pounds shaved ribeye steak
  • 1/2 cup crispy onion straws

Directions

  1. Mix together cream cheese, hot sauce, Worcestershire, milk, garlic powder and salt in a large bowl. It can be done in a bowl with a fork, but it is easier with a hand mixer or blender
  2. Add some oil to a large cast iron pan over medium high heat. Add in the sliced onions and cook for 5 minutes. Add in the half rounds of jalapeno and cook about 10 minus to brown the edges of the veggies
  3. Add in the beef and cook about 10 minutes, stirring often, to brown and cook through.
  4. Cook the potatoes according to package instructions.
  5. Spread the warm potatoes into the bottom of the bowls. Top with the beef and onion mix. Garnish with the jalapeno rounds and the crispy onions. Top with the sauce and serve.