CREAMY AND DECADENT MASHED POTATOES RECIPE BY TASTY
Here's what you need: russet potato, bay leaves, garlic, fresh rosemary, fresh thyme, heavy cream, whole milk, unsalted butter, kosher salt, freshly ground black pepper
Provided by Pierce Abernathy
Categories Sides
Yield 10 servings
Number Of Ingredients 10
Steps:
- Add the potatoes, bay leaves, garlic, rosemary, and thyme to a large pot. Pour in the cream and milk, bring to a simmer over medium heat, and cook until the potatoes are fork-tender, about 20 minutes.
- Drain the potatoes, reserving the cooking liquid, and discard the herbs and garlic. Press the potatoes through a potato ricer into a large bowl.
- Add about 1½ cups of the reserved cooking liquid to the potatoes and stir until creamy. Add the butter, salt, and pepper, and stir to incorporate.
- Garnish with thyme leaves, if desired.
- Note: You can save any extra cooking liquid and use it to rehydrate leftover mashed potatoes the next day.
- Enjoy!
Nutrition Facts : Calories 529 calories, Carbohydrate 51 grams, Fat 37 grams, Fiber 4 grams, Protein 9 grams, Sugar 8 grams
ULTIMATE MASHED POTATOES RECIPE BY TASTY
Who doesn't love potatoes? I mean, come on. Fry 'em, dice 'em, slice 'em, or bake 'em, there's nothing better than a well-seasoned iteration of a potato. This time, we're mashing 'em. And not only are we mashing them, we're loading 'em up with all sorts of tantalizing flavors to give you, what we proudly call, the Ultimate Mashed Potato. It's an experience, trust us.
Provided by Jody Tixier
Categories Sides
Yield 4 servings
Number Of Ingredients 8
Steps:
- On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to avoid discoloration.
- Cut the potatoes into 1-inch (2 cm) cubes.
- Add the potatoes to a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer for 12 minutes.
- In a small saucepan, bring the milk, heavy cream, and garlic to a simmer over low heat.
- Remove the pot from the heat and strain the cream through a fine mesh sieve.
- Drain the potatoes in a colander and transfer back to the pot.
- Mash the potatoes with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
- Add the cubed cold butter and salt. Stir to combine.
- Gradually add the cream mixture to the potatoes, little by little, until fully incorporated.
- Top with freshly ground black pepper and sprinkle with chives and serve.
- Enjoy!
Nutrition Facts : Calories 520 calories, Carbohydrate 47 grams, Fat 36 grams, Fiber 4 grams, Protein 6 grams, Sugar 4 grams
CREAMIEST MASHED POTATOES RECIPE BY TASTY
Here's what you need: yukon gold potato, kosher salt, unsalted butter, heavy cream, fresh rosemary, garlic, butter, freshly ground black pepper, chive, gravy
Provided by Betsy Carter
Categories Sides
Yield 4 servings
Number Of Ingredients 10
Steps:
- On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to prevent discoloration.
- Dice the potatoes into 1-inch (2-cm) cubes.
- Add the potatoes to a large pot of cold water, along with the salt. Bring to a soft boil over high heat, then reduce the heat to low and simmer for about 12 minutes, until the potatoes are fork-tender.
- Drain the potatoes in a colander, then return to the pot. Increase the heat to medium-high and stir the potatoes around for 2-3 minutes to evaporate any excess moisture.
- Transfer the potatoes to a large bowl and mash with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
- Add the melted butter and stir to incorporate, then season with salt to taste.
- In a small saucepan, combine the heavy cream, rosemary, and garlic. Bring to a simmer over low heat, let simmer for a few minutes, then remove the pot from the heat and strain through a fine mesh sieve.
- Gradually add the cream mixture to the potatoes, a little at a time, stirring until fully incorporated.
- Top with a pat of butter, freshly ground black pepper, and a sprinkle with chives, or gravy, if desired.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 810 calories, Carbohydrate 92 grams, Fat 49 grams, Fiber 8 grams, Protein 10 grams, Sugar 6 grams
CREAMY, DECADENT MASHED POTATOES
Make and share this Creamy, Decadent Mashed Potatoes recipe from Food.com.
Provided by Serah B.
Categories Mashed Potatoes
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Chop potatoes and boil until tender.
- While potatoes are cooking, saute onion in 1 tsp oil over medium heat until translucent.
- Process cashews in a blender until powdery. Add onions, vegetable broth,lemon juice and salt and puree until smooth and creamy.
- Blend in remaining 1/2 cup olive oil until mixture thickens; the consistency should be similar to mayonnaise.
- Drain potatoes and mash.
- Beat cashew mixture into potatoes, adding almond milk until desired texture is achieved.
- Enjoy!
Nutrition Facts : Calories 425.6, Fat 23.5, SaturatedFat 3.6, Sodium 276.5, Carbohydrate 50.3, Fiber 4.5, Sugar 2.9, Protein 6.1
DECADENT MASHED POTATOES
When the potatoes are finished cooking, immediately drain and mash them while hot. Have your cream and butter heated and ready to add in right then. A few lumps are OK. If you overstir or let the potatoes cool before mashing, they'll be gluey.
Provided by Alan in SW Florida
Categories Potato
Time 1h
Yield 9 cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- Place cut potatoes in a 6-quart saucepan and cover with cold water. Add 1 teaspoon sea salt, cover and bring to a simmer. Cook for 20 minutes.
- Meanwhile, in a small saucepan over low heat, melt butter with cream, 1 tablespoon sea salt, and a pinch of white pepper.
- When potatoes are cooked thoroughly (remove a piece and taste to ensure tenderness), drain in a colander. While still hot, pass potatoes through a food mill with a medium sieve attachment, or through a potato ricer, and put back into the pot in which they were cooked.
- Slowly pour the warm butter-cream mixture into the potatoes; incorporate gently with a wooden spoon. Taste and adjust seasoning. Garnish with fresh chives or basil. Serve immediately.
Nutrition Facts : Calories 365.3, Fat 19.7, SaturatedFat 12.3, Cholesterol 66.2, Sodium 1229.1, Carbohydrate 43.7, Fiber 4.5, Sugar 1.9, Protein 5.2
CREAMY MASHED POTATOES
I love potatoes, mashed ones especially. This company-worthy version is a superb accompaniment to the beef roast I serve at our holiday meal. Cream cheese adds richness while garlic delivers distinctive flavor. -Lise Thomson, Cut Bank, Montana
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. , Place potatoes and garlic in a large bowl. Add cream cheese, milk, butter, salt and pepper; beat until smooth. , Transfer potato mixture to a large serving bowl. Sprinkle with onions and paprika if desired.
Nutrition Facts : Calories 238 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 368mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.
CLASSIC MASHED POTATOES RECIPE BY TASTY
Here's what you need: idaho potatoes, kosher salt, unsalted butter, sour cream
Provided by Katie Aubin
Categories Sides
Yield 6 servings
Number Of Ingredients 4
Steps:
- Thinly slice the potatoes with a mandoline or sharp knife.
- Transfer the potatoes to a large pot of cold water, along with the salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 10-12 minutes.
- Drain the potatoes and press through a potato ricer into a large bowl.
- Slowly stir in the sour cream and melted butter. Season with more salt to taste.
- Enjoy!
Nutrition Facts : Calories 314 calories, Carbohydrate 56 grams, Fat 7 grams, Fiber 4 grams, Protein 6 grams, Sugar 3 grams
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