Hello, food enthusiasts. I hope I haven’t kept you waiting too long for this installment. I write more than just family recipes, and that takes a big chunk of my day, plus posting and submitting to publishers. I will try to post a recipe once a week for sure, until I build a steady list of others who want to share their family secret recipes. This recipe is a twist on mashed potatoes, shaped by how I grew up with it at home. Don’t judge a book by its cover. This is strangely satisfying, and adding the egg at the end makes it amazingly filling. Kids will love it, and it is certainly a cheap meal or side for the current economy.
Mashed potatoes are a favorite of everyone, I believe, but they can get kind of boring. This will blow the lid off the dull, white, pasty staple. Twisted mashed potatoes change it up. This recipe works for breakfast, lunch, dinner, or as a side dish. I’ll even share some hacks to make it even more versatile. Let’s dish it up!
Ingredients:
1 can of corned beef (not corned beef hash)
2 large Yukon Gold potatoes, diced (they are the creamiest-tasting and smoothest potatoes for the job)
Note: these were very large and made a large bowl of mashed potatoes, but the rule of thumb is one medium potato per person. The corned beef stays the same.
4 tablespoons of butter
1/2 cup of half-and-half (this makes the dish taste best, or you can use milk or even evaporated milk)
salt and pepper (I use Crazy Jane’s Mixed Up Salt — it has an amazing blend of herbs and the best flavor)
Optional: 1 egg (per person-if you want to go with today’s finished presentation)
Tools: a ricer, if you have one — makes life simpler; a hand potato masher if you are wanting to count this as a workout; a mixer if you don’t mind some lumps; or a food processor if you just can’t be bothered with any of these.
Let’s Cook!
Dice the potatoes (as pictured- you want them about the same size)
Place in a pot with water and bring to a boil.
Once the water boils, cook for 7 to 8 minutes.
Test the potatoes’ tenderness with a knife. (inserting the knife should be smooth and not hit any tough spot)
While the potatoes are cooking:
Place the corned beef in a bowl and loosen it up a bit.
Add the pats of butter
When the potatoes are fully cooked:
Drain the potatoes and then mash well
The Image shows what the ricer does (smooth and no lumps)
Add the potatoes to the other ingredients
Add the half-and-half and mix with a hand mixer if you have one (manually if you are a workout fiend)
*It should look thoroughly blended. Season with salt and pepper if needed.
My dad used to add an egg on top. You might think that doesn’t sound good, but give it a try and I think I’ll win you over. It’s my personal favorite way to enjoy this dish.
Serve:
Dinner: as a side dish
Lunch: as a side or as the main event
Breakfast: as the main event with an egg on top
Hacks:
If you cut back on the liquid, add a raw egg or two and blend it in, then fry it up like a pancake. It crisps up and is amazing with another egg on top.
You can add the mixture to puff pastry to make pasties, or use it as a filling for pasta like ravioli or pirogues.
History
My dad made this all the time when we were growing up. It was a cheap meal that filled our tummies, provided protein, and, with a side salad, was pretty well-rounded. We weren’t wealthy, and Dad often was in and out of work. We had to pinch pennies. The fact that it tasted really good was a win-win for my dad. My sister was a very picky eater.
I once asked him who taught him to make this dish, and he said my birth mom used to make it. He told me it was common in Germany. Over the years, we had it in every variation except the ravioli or pasty version, which I created later as an adult. Now I make it every now and then for comfort and nostalgia.
This morning, I mentioned to my sister that I was writing the recipe, and she got that look in her eyes as she remembered it, too. She asked me to give her the recipe, too. So writing this will serve her as well when she makes it for her granddaughters, passing the baton of memories up the family tree.
I hope you enjoy it. Drop me a note to let me know if you tried it and what you thought.
(Published by Kitchen Passport on Medium, 2026)
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Twisted Mashed Potatoes ©2026 Kitchen Passport/ Spilled Ink. All rights reserved.