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
EGG MASALA FRY RECIPE BY TASTY
Here's what you need: oil, mustard seed, urad dal, cumin, curry leaf, chili powder, ground coriander, salt, turmeric, hard-boiled eggs
Provided by Lalasa Kovemudi
Yield 3 servings
Number Of Ingredients 10
Steps:
- Heat some oil in a pan, add mustard seeds. Once it crackles, add urad dal, jeera, and curry leaves.
- Add chilli powder, daniya powder, salt and turmeric and mix.
- Cut the boiled eggs in half and add it to the masala and let it cook on low heat for a few minutes. Flip the eggs carefully and cook the other side too.
- Make sure the eggs are coated well on both sides with the masala. Turn off heat.
- Enjoy!
Nutrition Facts : Calories 231 calories, Carbohydrate 13 grams, Fat 16 grams, Fiber 5 grams, Protein 9 grams, Sugar 0 grams
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
MASHED POTATO KIBBEH NAYEH RECIPE BY TASTY
Here's what you need: potato, bulgur, tomato, onion, tomato sauce, pepper paste, cumin, salt, paprika, olive oil, walnut
Provided by Yalla Healthy
Yield 6 servings
Number Of Ingredients 11
Steps:
- Put the potato in the microwave until cooked (or it can be cooked by boiling it in water.)
- Wash the bulgur.
- Cut the tomato and onion in very small pieces.
- Add bulgur, tomato, and onion in a bowl and keep it for 10 minutes.
- Meanwhile, peel the hot potato, mash with a fork or a potato masher.
- Add all together and season with cumin, salt, and paprika.
- Knead together well. Let it cool.
- Flatten onto a serving plate and serve drizzled with the olive oil and walnuts.
- Enjoy!
Nutrition Facts : Calories 136 calories, Carbohydrate 16 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, Sugar 1 gram
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
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