THE BEST MASHED POTATOES
This is our go-to recipe for classic mashed potatoes, made with plenty of butter and cream. To make them fluffy and flavorful, be sure to simmer them slowly and add plenty of salt to the cooking water. And don't skip the step of steaming the excess water off; leaving too much moisture in the potatoes causes them to be loose and gluey.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Put the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil over high heat. Then lower the heat to medium and gently simmer until the potatoes are completely tender when pierced with the tip of a knife, about 30 minutes.
- Drain the potatoes well and return them to the pot. Place the pot over low heat and let any residual water steam off, about 2 minutes. Mash the potatoes well with a potato masher. Fold in the butter with a spatula until melted, and then fold in the cream. Season with salt and pepper.
MARBLED MASHED SWEET POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Put the potatoes and sweet potatoes in a large saucepan and cover with cold water by 1 inch. Add a generous pinch of salt, bring to a simmer and cook until the potatoes are easily pierced with a knife, 35 to 40 minutes. Drain and let cool slightly. Peel the Yukon gold potatoes and transfer to a medium bowl. Peel the sweet potatoes and transfer to a separate bowl.
- Divide the butter between the 2 bowls. Add the heavy cream and sour cream to the Yukon gold potatoes and mash well with a potato masher; season with salt and black pepper. Add the brown sugar and cayenne to the bowl with the sweet potatoes and mash well; season with salt and black pepper.
- Dollop the potatoes and sweet potatoes into a warmed serving dish and swirl using a large spoon. (The potatoes can be made up to 2 hours ahead; set aside in a baking dish. Reheat, covered, at 350 degrees F, 15 to 20 minutes.)
PAN-ROASTED MARBLE POTATOES
A colorful combination of red, gold, and purple baby potatoes is pan-roasted with bacon and rosemary for a simple and delicious side or as a tasty start for potato salad.
Provided by Chef John
Categories Side Dish Vegetables
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Place bacon into a skillet over medium heat; cook and stir until bacon begins to soften and give off its fat, about 2 minutes. Add potatoes and season with salt and black pepper. Cook and stir potatoes and bacon until bacon browns and potatoes begin to soften, about 5 minutes.
- Cover skillet and cook for 5 minutes; stir. Repeat steps, covering and cooking for 5 minutes and stirring until potatoes are tender and a tip of a knife inserts easily, 15 to 20 more minutes.
- Adjust salt and black pepper to taste; sprinkle chopped rosemary over potatoes, stir, and remove from heat. Drizzle rice vinegar over potatoes and stir to dissolve any browned bits of food stuck to the bottom of the skillet.
- Transfer potatoes to a serving dish and top with a rosemary sprig.
Nutrition Facts : Calories 136.7 calories, Carbohydrate 20.1 g, Cholesterol 9.9 mg, Fat 3.9 g, Fiber 2.6 g, Protein 5.6 g, SaturatedFat 1.3 g, Sodium 214.8 mg, Sugar 0.9 g
CHEF JOHN'S PERFECT MASHED POTATOES
This recipe will hopefully give you the proper techniques to turn out perfect mashed potatoes every time; always light, fluffy and lump-free.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Place the potatoes into a large pot, and cover with salted water. Bring to a boil, reduce heat to medium-low, cover, and simmer until tender, 20 to 25 minutes. Drain, and return the potatoes to the pot. Turn heat to high, and allow the potatoes to dry for about 30 seconds. Turn off the heat.
- Mash the potatoes with a potato masher twice around the pot, then add the butter and milk. Continue to mash until smooth and fluffy. Whisk in the salt and black pepper until evenly distributed, about 15 seconds.
Nutrition Facts : Calories 333.1 calories, Carbohydrate 49.7 g, Cholesterol 33.6 mg, Fat 12.7 g, Fiber 6.1 g, Protein 6.7 g, SaturatedFat 7.9 g, Sodium 30.4 mg, Sugar 3.5 g
MARBLE MASHED POTATOES
Make and share this Marble Mashed Potatoes recipe from Food.com.
Provided by Janae
Categories Yam/Sweet Potato
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Cook potatoes in separate pots until soft enough to mash.
- Drain, saving 3/4 cup cooking water from each pot.
- Mash potatoes & sweet potatoes, adding 4 oz cream cheese to each.
- Add cooking water, salt & pepper to taste.
- Spoon potatoes alternately into shallow 2 1/2 qt microwave safe dish.
- Lightly mix with tip of fork.
- Bake at 350*, covered for 1 hour.
Nutrition Facts : Calories 295.3, Fat 10.1, SaturatedFat 6.3, Cholesterol 31.2, Sodium 418.7, Carbohydrate 46.4, Fiber 5.7, Sugar 5.8, Protein 6
MARBLED MASHED POTATOES
Make and share this Marbled Mashed Potatoes recipe from Food.com.
Provided by Recipe Junkie
Categories Yam/Sweet Potato
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Cook potatoes in separate pots until soft enough to mash.
- Drain, saving 3/4 c cooking water from each potato pot.
- Mash potatoes and sweet potatoes, adding 4 oz cream cheese to each.
- Add cooking water, salt and pepper to taste.
- Spoon potatoes, alternating each kind into shallow 2 and 1/2 quart microwave safe dish.
- Lightly mix with tip of fork.
- Either bake at 350 degrees, covered for 40 minutes to 1 hour, or microwave on high for 8 minutes.
- Potatoes can be refrigerated for up to 2 days.
Nutrition Facts : Calories 295.3, Fat 10.1, SaturatedFat 6.3, Cholesterol 31.2, Sodium 418.7, Carbohydrate 46.4, Fiber 5.7, Sugar 5.8, Protein 6
MARBLED STUFFED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Put the russet and sweet potatoes directly on the oven rack and bake 30 minutes. Pierce each potato a few times with a fork and continue to bake until tender, 15 to 20 more minutes for the sweet potato and 20 to 25 more minutes for the russet potatoes. Let cool slightly.
- Peel the sweet potato. Transfer to a bowl and mash lightly with a fork until almost smooth. Trim a thin slice off the top of each russet potato, cutting lengthwise. Scoop most of the flesh into another bowl, leaving the shells intact. Add the sour cream and butter to the bowl and mash with a fork. Stir in the scallions, 1/2 cup cheese, the nutmeg, 1 1/4 teaspoon salt, and pepper to taste. Gently fold in the sweet potato.
- Brush the potato skins with olive oil and season with salt and pepper. Generously fill with the marbled potato mixture and sprinkle with the remaining 1/4 cup cheese.
- Reduce the oven temperature to 375 degrees F. Place the stuffed potatoes on a baking sheet and bake until the cheese melts, 25 to 30 minutes.
CLASSIC MASHED POTATOES
Provided by Ina Garten
Time 28m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Peel the potatoes, cut them into 1-inch cubes and place them in a large pot of boiling salted water. Simmer uncovered for 10 to 12 minutes, until the potatoes are tender. Drain the potatoes in a colander and then return them to the pot.
- Meanwhile, heat the milk and butter in a small saucepan until the butter is melted.
- Using a hand held mixer, break the potatoes up and at low speed slowly add the hot milk/butter mixture to make the potatoes very creamy. Add the sour cream, 2 teaspoons of salt and the pepper and whisk to combine. Serve hot.
BASIC MASHED POTATOES
If you love good, old fashioned mashed potatoes this is the perfect recipe. Simple and delicious.
Provided by Esmee Williams
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
- In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.
Nutrition Facts : Calories 257.1 calories, Carbohydrate 43.7 g, Cholesterol 20.1 mg, Fat 7.2 g, Fiber 3.7 g, Protein 5.6 g, SaturatedFat 4.5 g, Sodium 76.1 mg, Sugar 4.6 g
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