BROWN BUTTER MASHED POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Peel the potatoes, rinse in cold water and cut into fourths. Place the potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, 20 to 25 minutes.
- Meanwhile, add the butter to a saucepan over medium heat. Allow the butter to brown, 2 to 3 minutes, being careful not to burn it. Swirl the pan as you go, stopping when the solids turn medium to deep golden brown.
- Drain the potatoes, then return them to the pot. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner.
- Add the cream cheese, half-and-half, cream, some salt and pepper and three-quarters of the brown butter to the pot and stir to combine. If the mixture needs thinning, add some milk. Check the seasonings, adding salt and pepper to taste. Drizzle the remaining brown butter over the top. Sprinkle with fresh parsley.
NOT YOUR MOM'S MASHED POTATOES
These mashed potatoes are rich and creamy and made with a secret ingredient that is going to make your next dinner extra special!
Provided by Kat Jeter & Melinda Caldwell
Categories Side Dish
Time 40m
Number Of Ingredients 5
Steps:
- Wash and peel the potatoes then cut them into 1-2 inch pieces.
- Put the potatoes in a large pot and fill the pot with enough water to cover the potatoes. Add 2 tablespoons of salt to the pot.
- Cover and place the pot on the stove over high heat. Bring the potatoes to a boil and let them cook for 15-20 minutes or until the easily break apart with a fork.
- Drain the water from the potatoes and then place them back in the pot.
- Add the butter and cream cheese and use a potato masher or a hand mixer to begin mashing the potatoes. Slowly add the milk 1/4 cup at a time until you reach the consistency you want.
- Add the salt a teaspoon at a time until you reached your desired level of saltiness.
Nutrition Facts : ServingSize 1 cup, Calories 384 kcal, Carbohydrate 51 g, Protein 8 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 52 mg, Sodium 764 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 6 g
MOMMA'S MASHED POTATOES
This is my grandma's recipe for plain old potatoes. They always come out fluffy and tasty! This is one of those old classics at our house...one of the 'nobody makes these like Momma' dishes.
Provided by MINNESOTAMOM
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Place potatoes and lemon juice in a large saucepan, and add enough water to cover. Bring to a boil over medium-high heat, and cook until tender, about 15 minutes.
- Drain water from potatoes, and use a potato masher to mash. Stir in egg white and butter, and gradually mix in the half-and-half using the masher. Use more or less cream to reach your desired consistency. Season with salt and pepper to taste.
Nutrition Facts : Calories 242.4 calories, Carbohydrate 34 g, Cholesterol 27.8 mg, Fat 10.2 g, Fiber 4.2 g, Protein 5.1 g, SaturatedFat 6.4 g, Sodium 83.3 mg, Sugar 1.6 g
BONNIE'S GRANDMA'S BAKED POTATOES
Grandma's used to make these potatoes when there was a shortage of butter and cream. They were clever cooks, making use of what they had on hand to feed their families tasty and appetizing meals. This recipe is very old and comes from a time when life was just a little more simple. This is as close as a potato can get to being...
Provided by BonniE !
Categories Potatoes
Time 1h10m
Number Of Ingredients 5
Steps:
- 1. This recipe is for one baked potato. You can add more if you need to.
- 2. Here is how I bake potatoes to get skin you can eat, and a fluffy white center: Scrub the potatoes, dry with a paper towel, rub with olive oil. Prick with a fork. Place the potatoes on a baking sheet and sprinkle with kosher salt. Bake at 400 degrees for 45 minutes to one hour until they are soft with the fork test. How long it takes will depend on how big the potato is.
- 3. Make a criss cross cut in the center of the potato as shown. The wider the cut, the easier it is to add the ingredients to it. Carefully peel back the 4 corners.
- 4. Stick a dinner fork in the potato and loosen the flesh, dig around to the sides, the length and width of the potato.
- 5. Add the one tablespoon of butter, and stir and mash it around with the fork as it melts, make a little hole and add one tablespoon of evaporated milk, salt and pepper. It may seem like a lot of milk, but the potato will soak it up. Stir gently with the fork.
- 6. Now add the paprika and serve.
- 7. Here is how it looks. Enjoy!
SWEET BOURBON MASHED POTATOES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 9
Steps:
- Place the sweet potatoes into a pot of cold water with salt and bring to a rapid boil; about 20 minutes. Drain and return back into pot to mash.
- In a medium saucepan, combine the remaining ingredients, except the brown sugar. Allow to simmer over medium heat until butter is melted and mixture is creamy. Pour mixture over potatoes, adding a dash of salt for flavor and stir. Sprinkle potatoes with brown sugar.
MOM'S MASHED POTATOES A LA KING
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Add the potatoes, celery root and 1 tablespoon salt to a large saucepan and cover with water. Bring to a boil and cook over medium-high heat until fork tender, about 15 minutes. Drain the potatoes and celery root.
- Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan.
- Whip together the cream cheese and softened butter in a large bowl with a hand mixer on medium speed until thoroughly blended, about 2 minutes. Add the hot potatoes and celery root slowly, alternating with the half-and-half. Whip until blended. Sprinkle with salt and stir in the horseradish, garlic powder and white pepper.
- Pour the potato mixture into the prepared baking pan. Pour the melted butter over the potato mixture. Bake until bubbly and slightly brown, about 45 minutes. Garnish with the chives.
NOT YOUR MAMA'S MASHED POTATOES
A good looking cowboy from Texas gave me this recipe. I count on him for good recipes from the ranch he runs. This is one that I've had for a long time and get many requests for. It has weird ingredients, but it sure does make a tasty side dish!
Provided by Sherrybeth
Categories Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook potatoes, carrots, garlic, and jalapeno in a large pot covered with water bring to a boil over high heat.
- Cook 15 to 20 minutes until potatoes are tender.
- Drain water from pot.
- Microwave corn for a few minutes to heat.
- Stir corn into potatoes along with butter.
- Mash the mixture with a mixer or potato masher until butter is melted and potatoes have reached desired consistency.
- Mix in cheese, salt and pepper.
- Serve hot.
Nutrition Facts : Calories 273.8, Fat 11.4, SaturatedFat 7, Cholesterol 30.2, Sodium 149.1, Carbohydrate 38.3, Fiber 5.4, Sugar 3.5, Protein 7.1
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