MASHED POTATO SKINS
These potatoes taste like skins with the works and sour cream but they are boiled, not fried. The bacon is baked on a slotted broiler pan so the fat falls away. The sour cream is replaced with buttermilk, which is tangy but made from skimmed milk. I use whole milk Cheddar but it is super sharp so a little goes a long way!
Provided by Rachael Ray : Food Network
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Arrange the bacon on a sheet pan and bake for 12 to15 minutes until crisp. Cool and chop.
- Put potatoes in a medium sauce pot and cover with cold water. Bring the water to a boil and season with salt. Cook until tender, about 15 minutes. Drain and mash potatoes with buttermilk and season with salt and pepper. Stir in the chives, Cheddar and fold in bacon.
SKIN-ON SAVORY MASHED POTATOES
This is a version of Mashed Potatoes that my husband actually likes. You can use any type of potatoes and change the amounts of butter, sour cream, and milk to your taste. I like it with russets myself.
Provided by Moonharehayashi
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Bring a pot of lightly salted water to a boil. Add potatoes, and cook until tender, about 15 minutes.
- Drain potatoes, and transfer to a bowl. Add butter, and mash with a potato masher or electric mixer until potatoes are starting to become smooth. Add milk and sour cream, and mix to your desired texture. Careful not to over mix the potatoes once they are creamy. Season with garlic, basil, salt and pepper.
Nutrition Facts : Calories 202.5 calories, Carbohydrate 20.8 g, Cholesterol 32.7 mg, Fat 12.5 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 7.9 g, Sodium 142.2 mg, Sugar 1.3 g
MASHED POTATO SKINS
Very tasty...and easy too! These taste like fried potato skins, but they are boiled instead. Buttermilk replaces the sour cream so they are more healthy than the regular ones. This is from Rachel Ray. Hope you enjoy!
Provided by Scoutie
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Arrange the bacon on a sheet pan and bake for 12 to15 minutes until crisp. Cool and chop.
- Put potatoes in a medium sauce pot and cover with cold water. Bring the water to a boil and season with salt. Cook until tender, about 15 minutes.
- Drain and mash potatoes with buttermilk and season with salt and pepper.
- Stir in the chives, Cheddar cheese and fold in bacon.
Nutrition Facts : Calories 296.7, Fat 14.4, SaturatedFat 6, Cholesterol 28.6, Sodium 306.1, Carbohydrate 32.8, Fiber 2.8, Sugar 3.4, Protein 9.6
CHUNKY, SKIN-ON MASHED POTATOES RECIPE BY TASTY
Here's what you need: red bliss potato, cold water, kosher salt, unsalted butter, heavy cream, garlic, sour cream, freshly ground black pepper, green onion
Provided by Pierce Abernathy
Categories Sides
Yield 10 servings
Number Of Ingredients 9
Steps:
- Add the potatoes to a large pot and cover with cold water. Add the salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 20 minutes longer. Drain and return to the pot. Set aside.
- In a small pot over medium heat, bring the butter, cream, and garlic to a simmer. Once simmering, remove from the heat.
- Pour the cream mixture over the potatoes. Add the sour cream, then mash with a hand masher until the potatoes are creamy, but still very chunky. Season to taste with salt and pepper.
- Garnish with green onions, if desired.
- Note: Any small waxy potato would work well in this recipe - such as Yukon Golds or new potatoes.
- Enjoy!
Nutrition Facts : Calories 337 calories, Carbohydrate 45 grams, Fat 16 grams, Fiber 4 grams, Protein 5 grams, Sugar 2 grams
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4.7/5 (31)Total Time 35 minsCategory Side DishCalories 238 per serving
- Add potatoes to a medium-sized saucepan, fill to cover with water by 2 inches and place over medium-high heat. Allow to come to a boil and reduce to a rapid simmer. Simmer for 20-25 minutes, until the potatoes are fork-tender.
- Strain the potatoes well and add them back into the pot along with the butter, cream, salt, pepper, and chives (if using) to the potatoes. You add up to a 1/4 cup more cream for a smoother consistency, if desired.
- Mash using a wooden spoon, a whisk or a handheld mixer on low speed until smooth to your liking. Serve and enjoy.
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