Win a Mashtini Kit $40 value; Bob Evans® kicks off National Potato Day with Mad About Mashed™ Campaign

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Barbara Platt, Barbara's Beat

This is my Mashtini and it was so good.

Have you ever thought of dressing up your mashed potatoes like a Taco? Maybe you would prefer yours with BBQ-coated Popcorn Chicken, or BBQ Pulled Pork. Bob Evans launches a new Mad About Mashtini™ recipe collection to thank consumers for making Bob Evans Original Mashed Potatoes number one. 

We were invited to participate in Bob Evans Mad About Mashed Campaign. Since National Potato Day was today, we held a Mashtini Party to celebrate. Yes, you heard right – mashtini – a deluxe martini glass filled with a mixture of Bob Evans Original Mashed Potatoes topped with gourmet ingredients.

Bob Evans Potatoes are easy to prepare

Bob Evans Refrigerated Mashed Potatoes are made with real butter, fresh milk, and by a secret process that ensures the home-style lumps remain in the product, so they pair perfectly with the ingredients found in each recipe. Plus, prep-time is minimal. They can be microwaved in 5 minutes or less, allowing home cooks to focus on preparing an array of delicious toppings.

Fry Bob Evans Sausage until crispy

We had Bob Evans six new recipes, including the Sweet Tater Twist Mashtini™, Classy Carbonara Mashtini™, Mad-iterranean Mashtini™, Fiesta-tini™, Clubhouse Mashtini™ and Smoky Spud BBQ Mashtini™. We decided to go Mexican and make the Fiesta-tini™.

All the toppings for Mashtinis

We decorated for a Mexican Fiesta and prepared the ingredients so everyone could make their own Fiesta-tini™.  We had the star of the show, potatoes, and the toppings - sausage, greem onion tops, shredded cheese, sour cream, crispy sausage, two kinds of chips, tomatoes, and salsa.  

We also purchased carry-out Mexican food and my granddaughter decorated a beautiful cake, so everyone had plenty to eat. Everyone who ate a mashtini loved it. It was a surprise to my tastebuds, but a good one.

After we ate, it was time to break the Pinata. Kristen had waited long enough.

Kristen hit that thing hard several times. Eventually she had to have her brothers take a swing.

Then, she hit it and finished it off. When it fell she wasted no time in collected the candy.

It was a wonderful party and I can't wait to have another Mashtini. Now, you can have one too. You can win a Mashtini kit by entering on the Rafflecopter at the end of this post.

Bob Evans Mashtini Recipe Collection

BOB EVANS WILDFIRE MASHTINI

Prep time: 20 minutes                                                                                                                                                 

Serves: 4 mashtinis

INGREDIENTS:

16 pieces breaded popcorn chicken

1 package (24 oz.) Bob Evans Original Mashed Potatoes

½ cup Bob Evans Wildfire BBQ Sauce

3 scallions, diced

DIRECTIONS:

1.  Prepare popcorn chicken by following the recommended baking instructions on the package.
2.  In a small bowl, toss prepared chicken with Bob Evans Wildfire BBQ Sauce, coating evenly.
3.  Prepare Bob Evans Original Mashed Potatoes by following the recommended microwave instructions on the package.
4.  Swirl 1 Tbsp. Bob Evans Wildfire BBQ sauce around the inside of each glass.
5.  Place 3/4 cup (1/4 package) of mashed potatoes in a martini glass.
6.  Place 4 pieces of Bob Evans Wildfire BBQ-coated popcorn chicken on top of mashed potatoes.
7.  Garnish lightly with a sprinkle of diced scallions.

 CLUB MASHTINI

Prep time: 25 minutes

Serves: 4 mashtinis

INGREDIENTS:

1 package (24 oz.) Bob Evans Original Mashed Potatoes
1/4 cup Swiss cheese, shredded
1/4cup ham, diced
1/4cup Bob Evans oven-roasted diced turkey (from Bob Evans Restaurant) or 1/4 cup of any diced, cooked turkey
1/4 cup cooked bacon pieces, crumbled
1/4 cup ranch dressing
4 mini gherkin pickles (optional)

DIRECTIONS:

1.  Prepare Bob Evans Original Mashed Potatoes by following the recommended microwave instructions on the package.

2.  Place about 1/3 cup (1/8 package) of mashed potatoes in a martini glass.

3.  Sprinkle 1 Tbsp. diced ham on top of potatoes.

4.  Place another 1/3 cup (1/8 package) of mashed potatoes on top of diced ham.

5.  Sprinkle 1 Tbsp. of each on top of mashed potatoes: Swiss cheese, turkey and crumbled bacon pieces.

6.  Lightly drizzle ranch dressing over toppings.

7.  Garnish with toothpick and sweet gherkin.  

CARBONARA MASHTINI

Prep time: 20 minutes

Serves: 4 mashtinis

INGREDIENTS:

1 package (24 oz.) Bob Evans Original Mashed Potatoes
1 oz. crisped prosciutto, broken into 2-inch pieces
2 oz. Boursin cheese
1/4 cup frozen peas, heated
1/2 cup crispy fried shallots
8 grape tomatoes (optional)

DIRECTIONS:

1.  Prepare Bob Evans Original Mashed Potatoes by following the recommended microwave instructions on the package.

2.  In a mixing bowl, place mashed potatoes and Boursin cheese.

3.  Using a rubber spatula, gently combine mashed potatoes and Boursin cheese. Be very careful not to over-mix.

4.  Place 3/4 cup (1/4 package) of mashed potatoes in a martini glass.

5.  Stand 3 pieces of crisped prosciutto into mashed potatoes around rim of martini glass so they extend from the mashed potatoes about an inch.

6.   Sprinkle 1 Tbsp. of peas evenly over mashed potatoes.

7.  Top lightly with a pinch of crispy fried shallots.

8.  Garnish with a skewer of grape tomatoes.

TACO MASHTINI

Prep time: 30 minutes

Serves: 4 mashtinis

INGREDIENTS:

1 package (24 oz.) Bob Evans Original Mashed Potatoes

1 cup tortilla chips, crushed         

2 cups Bob Evans Zesty Hot Roll Sausage or Bob Evans Original Roll Sausage, cooked and crumbled

1/2 cup diced tomatoes

8 oz. taco sauce

1/2 cup Cheddar cheese, shredded

1/4 cup sour cream

2/3 cup green onions, diced (green tops only)
4 whole taco chips for garnish

DIRECTIONS:

1.  Prepare Bob Evans Original Mashed Potatoes by following the recommended microwave instructions on the package.

2.  Place 3/4 cup (1/4 package) of mashed potatoes in a martini glass.

3.  Sprinkle 1/4 cup of crushed tortilla chips over mashed potatoes.

4.  Place 1/2 cup of crumbled sausage in center of tortilla chips and evenly spread over crushed tortilla chips.

5.  Sprinkle 2 Tbsp. of diced tomatoes over crumbled sausage.

6.  Spoon about 1 1/2 oz. of taco sauce over diced tomatoes.

7.  Sprinkle with 1 1/2 Tbsp. of shredded cheddar cheese.

8.  Place a dollop (about 1 Tbsp.) of sour cream in center of glass.

9.  Garnish each lightly with diced green onion and one whole tortilla chip.

MEDITERRANEAN MASHTINI

Prep time: 1 hour, 15 minutes

Serves: 4 mashtinis

INGREDIENTS:

1 package (24 oz.) Bob Evans Original Mashed Potatoes

1/4 cup pepperonata

1/4 cup marinated artichokes, chopped

4 oz. grilled marinated chicken, sliced

1/4 cup prepared pesto sauce

Parmesan crisps

DIRECTIONS:

1.  Prepare Bob Evans Original Mashed Potatoes by following the recommended microwave instructions on the package.

2.  Place 3/4 cup (1/4 package) of mashed potatoes in a martini glass.

3.  Sprinkle 1 Tbsp. each over top of mashed potatoes: pepperonata and marinated artichokes.

4.  Place 1 oz. sliced chicken on top of artichokes.

5.  Garnish with 2 tsp. of pesto and a Parmesan crisp.

SWEET SWIRL MASHTINI

Prep time: 8 minutes

Serves: 4 mashtinis

INGREDIENTS:

1/2 package (12 oz.) Bob Evans Original Mashed Potatoes
1/2 package (12 oz.) Bob Evans Mashed Sweet Potatoes
1/4 cup mini marshmallows
1/4 cup honey roasted pecans
1/4 cup cooked bacon, crumbled
1/4 cup maple syrup, warm
DIRECTIONS:
    1.  Prepare Bob Evans Original Mashed and Mashed Sweet Potatoes by following the recommended microwave instructions on the package.
    2.  Place about 1/3 cup (1/8) package Bob Evans Original Mashed Potatoes in bottom of each martini glass.
   3.  Layer about 1/3 cup (1/8 package) Bob Evans Mashed Sweet Potatoes over Original Mashed Potatoes.
   4.  Repeat layers, using about 1/3 cup Original, then 1/3 cup of Mashed Sweet Potatoes.
   5.  Top with one Tbsp. each of the marshmallows, pecans and crumbled bacon.
  6.  Drizzle with 1 Tbsp. of warmed maple syrup.

Topping Themes and Supporting Recipes

AMERICAN REGIONAL

    ·    Diced Ham
                                      
    ·    Diced Turkey

·    Shredded Swiss Cheese

·    Crumbled Bacon

·    Shredded American Cheese

·    Wildfire BBQ Sauce

·    Cooked Popcorn Chicken

·    Broccoli Florets

·    Cheddar Cheese Sauce

·    Pulled Pork

·    Ranch Dressing

BBQ PULLED PORK

Prep time: 10 minutes

Cook time: 7-9 hours
Yields: 2-3 lbs.

INGREDIENTS:

1 medium onion, chopped
2-3 lbs. boneless pork shoulder
BBQ rub seasoning
Water or chicken stock
2 Tbsp. reserved cooking liquid
1-2 cups Bob Evans Wildfire BBQ Sauce

DIRECTIONS:

1.      Place onion into bottom of slow cooker.

    2.      Season pork shoulder generously with BBQ rub seasoning.
    3.      Place pork over onions and cover with water or chicken stock to cover pork ⅔ up the sides.
   4.      Cook with a lid on low heat 7-9 hours (high heat 3-5 hours) to internal temperature of 160°F.
   5.      Turn off slow cooker, remove pork shoulder and set aside.
   6.      Remove onions and cooking liquid, reserving 2 Tbsp. of the cooking liquid.
   7.      Place pork back into slow cooker and pull pork apart using two forks in a tearing motion.
   8.      Add reserved cooking liquid and Bob Evans Wildfire BBQ sauce (1-2 cups based on preference of amount of sauce). Stir until pork is evenly coated.
   9.      Turn slow cooker to warm setting, replace lid and hold, stirring every 30 minutes.

Cheddar Cheese Sauce

Prep time: 5 minutes

Cook time: 12 minutes
Yields: 2 cups

INGREDIENTS:

1 cup plain yogurt
4 oz. softened cream cheese
1 cup shredded medium cheddar cheese
1 Tbsp. lemon juice
1 Tbsp. butter, unsalted
1 tsp. yellow mustard
1/2 tsp. salt
1/2 tsp. ground white pepper
3 dashes hot pepper sauce
1-2 dashes Worcestershire sauce

DIRECTIONS:

1. Combine all ingredients in a microwave safe dish.
2. Microwave on high power 1 1/2 minutes.
3. Allow to rest for 2 minutes.
4. Whisk sauce, and return to microwave.
5. Microwave on high 1 1/2 minutes.
6. Let rest for 2 minutes, then whisk until sauce is smooth and hot.
7. If not hot enough, microwave for an additional minute and stir.

SOUTHWESTERN

·        Bob Evans Zesty Hot Sausage Roll, cooked and crumbled

    ·        Sour Cream
    ·        Green Onions
    ·        Diced Tomatoes
    ·        Crushed Tortilla Strips
    ·        Pico de Galo  
    ·       Pickled Jalapeños

PICO DE GALLO

Prep time: 25 minutes
Marinade time: 30 minutes
Yields: 20 oz.

INGREDIENTS:

1 1/2 cup finely diced tomatoes
3/4 cup finely diced yellow onion
4 garlic cloves, minced
2 jalapeño peppers, seeded and minced
1/4 cup lime juice, fresh-squeezed
1/4 cup olive oil
2 Tbsp. fresh cilantro, chopped
Salt to taste

DIRECTIONS:

1.   In stainless steel bowl, combine all of the ingredients and mix well.

    2.   Refrigerate at least 30 minutes before serving to allow flavors to marinate and blend.

FRENCH

·    Roasted Tomatoes

    ·    Roasted Garlic Cloves
    ·    Caramelized Cabernet Onions
    ·    Crispy Shallots
    ·    Crispy Fried Leeks
    ·    Boursin Cheese
    ·    Peas

ROASTED TOMATOES

Prep time: 10 minutes
Cook time: 50 minutes
Yields: 1 pint

INGREDIENTS:

2 pints grape tomatoes, washed
3 cloves garlic, peeled and smashed
1/4 cup extra virgin olive oil
2 tsp. fresh thyme leaves, chopped                                                                  
Coarse salt and freshly ground pepper
Pinch of red pepper flakes, crushed.

DIRECTIONS:

1.  Preheat oven to 325°F.

    2.  Spread tomatoes and garlic out on a baking sheet.
    3.  Drizzle with oil and sprinkle with thyme, crushed red pepper, large pinch of salt and several grinds of pepper.
   4.  Bake until tomatoes are wrinkled and fragrant, about 45 minutes, shaking pan once or twice.
   5.  Transfer tomato pan to a rack to cool.
   6.  Discard garlic.
   7.  Let stand until cool.
   8.  Transfer tomatoes to a storage container; pour oil from baking sheet over the top.
   9.  Refrigerate for up to 1 week.

ROASTED GARLIC CLOVES

Prep time: 5 minutes

Cook time: 1 hour

Yields: 2 cups

INGREDIENTS:

1 1/2 cups extra virgin olive oil

1 1/2 tsp. kosher salt

1 1/2 cups garlic cloves, peeled, from about 3 heads of garlic

10 whole black peppercorns

5 sprigs fresh thyme

1 bay leaf


DIRECTIONS:

1.  Heat oven to 300°F.

2.  Put all ingredients into a 1-quart pot, making sure garlic is submerged in oil.

3.  Cover pot; bake until garlic is golden brown and tender, about 1 hour.

4.  Let stand until cool.

5.  Transfer garlic to a storage container; pour oil from pot over the top.

6.  Refrigerate for up to 1 week.

CARAMELIZED CABERNET ONIONS

Prep time: 10 minutes

Cook time: 35 minutes

Yields: 1 cup

INGREDIENTS:

2 Tbsp. butter

3 cups thinly sliced Bermuda or Vidalia onions

Coarse salt and freshly ground pepper

1/4 cup cabernet sauvignon wine 

DIRECTIONS:

1.  Place large skillet on medium heat, add butter.

2.  Once melted, add onions, reduce heat to medium-low and cook for about 30 minutes.

3.  Once the pan starts browning add wine and stir bottom of pan.

4.  Cook until wine has evaporated by half. Remove from heat.

5.  Let stand until cool.

6.  Transfer caramelized cabernet onions to a storage container.

7.  Refrigerate for up to 1 week.

CRISPY FRIED SHALLOTS

Prep time: 10 minutes

Cook time: 6 minutes

Yields: 1/2 cup

INGREDIENTS:

8 shallots, sliced into thin rings

Coarse salt and freshly ground pepper

DIRECTIONS:

1. Heat fryer to 300°F.

2.  Fry the shallots in batches until light golden brown and crisp, about 30-45 seconds, stirring a few times.

3.  Transfer with a slotted spoon to a plate lined with paper towels and season with salt and pepper.

CRISPY FRIED LEEKS

Prep time: 10 minutes

Cook time: 6 minutes

Yields: 1 cup

INGREDIENTS:

3 cups matchstick-size strips leeks (white and pale green parts only)

Coarse sea salt and freshly ground pepper

DIRECTIONS:

1. Heat fryer to 300°F.
2. Fry the leeks in batches until light golden brown and crisp, about 30-45 seconds, stirring a few times.
3. Transfer with a slotted spoon to a plate lined with paper towels and season with salt and pepper.
   

MEDITERRANEAN

• Pepperonata
• Balsamic Roasted Portabellas
• Crispy Prosciutto
• Basil Pesto Sauce
• Parmesan Crisps
• Marinated Artichokes
• Grilled Marinated Chicken

PEPPERONATA

Prep time: 20 minutes

Cook time: 30 minutes

Yield: 5 cups

INGREDIENTS:

1/4 cup olive oil

1 large onion, thinly sliced

1 large red bell pepper, thinly sliced

1 large green bell pepper, thinly sliced

1 large yellow bell pepper, thinly sliced

1 Tbsp. minced garlic

1 Tbsp. balsamic vinegar

Salt and pepper to taste

DIRECTIONS:

1. Heat oil in large, heavy skillet over medium-low heat.
2. Add onions, bell peppers, and sauté, stirring often, until onions and bell pepper are very tender, about 30 minutes.
3. Stir in vinegar.
4. Season to taste with salt and pepper and remove from heat.

BALSAMIC ROASTED PORTABELLA MUSHROOMS

Prep time: 45 minutes

Cook time: 10-15 minutes

Yields: 1 cup                   

INGREDIENTS:

4 Portabella mushrooms, stems removed and thinly sliceda question about this ingredient

1 1/2 cups balsamic vinegar

1 shallot, diced

2 Tbsp. fresh thyme, minced

Salt to taste

DIRECTIONS:

1. In a shallow 9x9 dish, arrange Portabella mushroom slices in a single layer.
2. Using a whisk, mix together vinegar, shallot, thyme and pinch of salt in mixing bowl.
3. Pour mixture over mushrooms. Cover and marinate for at least 30 minutes.
4. Heat oven to 350°F.
5. Place a cooling rack on top of a cookie sheet.
6. Place mushrooms on top of cooling rack and place in oven.
7. Roast for 5 minutes.
8. Turn slices over and roast until mushrooms are tender, about 5 more minutes.
9. Remove from oven and divide into 5 even portions.

Ask a question about this step CRISPY PROSCIUTTO

Prep time: 5 minutes

Cook time: 20 minutes

Yields: 1 cup

INGREDIENTS:

10 slices prosciutto (about 5 oz. total)

DIRECTIONS:

1. Preheat oven to 375°F.
2. Line 1 cookie sheet with parchment paper.
3. Place prosciutto slices flat on parchment paper and then top with another piece of parchment paper and cookie sheet. (The prosciutto slices should be between 2 pieces of parchment paper and 2 cookie sheets of the same size. This will keep the prosciutto from wrinkling while baking).
4. Bake until meat is darker and the fat turns golden, approximately 15-20 minutes.
5. Remove from oven and remove top cookie sheet then top piece of parchment paper.
6. Using tongs very carefully, remove prosciutto slices from parchment and lay on paper towels allowing fat to drain. Slices will crisp up while they cool.

GRILLED MARINATED CHICKEN

Prep time: 4-8 hours

Cook time: 15 minutes

Yield: 1 pound

INGREDIENTS:

1 large boneless skinless chicken breast

1/4 cup bottled Italian dressing

DIRECTIONS:

1. In a quart-size zipper bag, marinate chicken in the refrigerator for a minimum of 4 hours, or a maximum of 8 hours.
2. Prepare grill.
3. Grill chicken for two minutes, rotate chicken breast 1 quarter turn, and grill for an additional 2-3 minutes.
4. Turn chicken over and repeat on the other side. 
5. Check temperature with an instant read thermometer in the thickest part of the breast; cook until it reads 165°F.
6. Remove from grill, and cool for 5 minutes before slicing.

PARMESAN CRISPS

Prep time: 8 minutes

Cook time: 5 minutes

Yields: 5 mashtinis

INGREDIENTS:
½ cup grated Parmesan

DIRECTIONS:

1. Preheat oven to 400°F.
2. Pour a heaping Tbsp. of Parmesan onto a silicone- or parchment-lined baking sheet and lightly pat down (a silicone baking sheet is highly recommended).
3. Repeat with the remaining cheese, spacing each spoonful about a 1/2 inch apart.
4. Bake for 3-5 minutes or until golden and crisp. Cool.

BASIL PESTO SAUCE

Prep time: 10 minutes

Yields: 1 1/2 cups

INGREDIENTS (FOR 20 MASHTINIS):

2 cups fresh basil leaves, packed

1/3 cup toasted pine nuts

3 medium-sized garlic cloves, minced

1/2 cup extra virgin olive oil

1/2 cup freshly grated Parmigiano-Reggiano cheese

Salt and freshly ground black pepper to taste

DIRECTIONS:

1. In a food processor or blender, combine the basil with the pine nuts, pulse a few times to chop.
2. Add the garlic, pulse a few times more.
3. While the food processor is running, slowly add the olive oil in a constant stream.
4. Stop to scrape down the sides of the food processor with a rubber spatula.
5. Add the grated cheese and pulse again until blended.
6. Add a pinch of salt and freshly ground black pepper to taste.
   

Sweet Potatoes

• Mini Marshmallows
• Honey Roasted Pecans
• Bacon Bits
• Maple Syrup
• Whipped Butter
• Brown Sugar

Here are some fun facts about potatoes.

About Bob Evans Farms, Inc. Bob Evans Farms, Inc. owns and operates full-service restaurants under the Bob Evans and Mimi’s Café brand names. At the end of the first fiscal quarter (July 27, 2012), Bob Evans owned and operated 565 family restaurants in 19 states, primarily in the Midwest, mid-Atlantic and Southeast regions of the United States, while Mimi’s Café owned and operated 145 casual restaurants located in 24 states, primarily in California and other western states. Bob Evans Farms, Inc. is also a leading producer and distributor of pork sausage and a variety of complementary convenience food items under the Bob Evans and Owens brand names. For more information about Bob Evans Farms, Inc., visit www.bobevans.com.

Disclosure: We received a a Mashtini kit to facilitate this review.


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