CREAMY MASHED POTATO
Recipe video above. This is my essential mashed potato recipe I make 362 days of the year*. It's a must-have at holiday gatherings and Sunday Suppers, and it's the mash you've seen smothered by sauces and gravies in hundreds of recipes on my website! Easy, creamy, buttery, rich but not insanely so (we have Paris Mash for that). Serve with everything. (*The other 3 days of the year I make Paris Mash, KFC Potato and Gravy, and Creamy Cauliflower Mash)
Provided by Nagi
Categories Sides
Number Of Ingredients 7
Steps:
- Place in a large pot with 1 tbsp salt. Add water so it's 10cm / 4" above potatoes.
- Bring to a boil over high heat then reduce heat so it's simmering rapidly. Cook 15 minutes or until potatoes are very soft (jab with fork to test, they should fall apart).
- Drain well, return into pot. Leave for 1 minute, shaking pot every now and then, to encourage evaporation of water.
- Add Flavourings then mash well, using milk to make it looser if desired.
- DO NOT use: a beater, stick blender, food processor or blender. You can pulse with a stand mixer or handheld mixer but be cautious, stop as soon as it's creamy (potatoes will quickly go from perfect to gluey using appliances).
- Transfer to serving bowl, make pretty swirls across the top and drizzle over butter. Sprinkle with chives then serve!
Nutrition Facts : Calories 208 kcal, Carbohydrate 29 g, Protein 6 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 320 mg, Fiber 6 g, Sugar 1 g, ServingSize 1 serving
LOADED POTATO AND CHEESE STICKS RECIPE BY TASTY
Here's what you need: russet potatoes, sour cream, green onion, bacon, salt, pepper, cheddar cheese, oil, salt, flour, egg, panko breadcrumb
Provided by Hitomi Aihara
Categories Appetizers
Yield 24 sticks
Number Of Ingredients 12
Steps:
- In a large bowl, combine cooked potatoes, sour cream, green onions, bacon, salt, and pepper.
- Mash the ingredients together until most of the potatoes are mashed. (Some chunks are good!)
- Cut cheese into ¼-inch (6 ½ mm) strips. Take a spoonful of potatoes and make a ball.
- Place the cheese strip in the middle and wrap the potato around the cheese until it is evenly covered.
- Dredge the sticks in flour, egg, and panko.
- Option 1 - If you're going to bake, Preheat oven to 400°F (200°C).
- Option 1 - To Bake: Transfer dredged sticks onto baking sheet and drizzle olive oil and salt. Option 2 - Fry in oil that is heated at 350°F (180°C) for 3 minutes or until golden brown.
- Option 1 - Bake for 15 minutes or until cheese is completely melted in the middle and the outside is a light golden brown.
- Option 2 - Transfer from oil to drying rack and season with salt.
- Let it cool for a few minutes as they will be HOT.
- Enjoy!
Nutrition Facts : Calories 65 calories, Carbohydrate 7 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, Sugar 0 grams
MASHED POTATOES-ON-A-STICK
Fair food made easy! Serve these quick-fix mashed potatoes on-a-stick to guests and rake in the rave reviews.
Provided by Jessica Walker
Categories Appetizer
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Make mashed potatoes as directed on pouch, using 2 cups hot water. If desired, stir in a handful of shredded cheese or bacon pieces. Refrigerate 15 minutes to cool.
- Cover cookie sheet with waxed paper. With hands, shape 18 to 21 balls using 2 tablespoons potato mixture for each. Place on cookie sheet. Freeze potato balls 30 minutes to set.
- Meanwhile, in Dutch oven or deep-fat fryer, heat oil to 350°F. In medium bowl, beat egg and milk; stir in flour, salt and baking powder until smooth.
- In batches of 4 or 5, dip each potato ball into batter; tap off excess against side of bowl. Fry about 4 minutes, turning once. With slotted spoon, remove from oil; set on paper towels. Thread 3 potato balls onto each skewer.
Nutrition Facts : ServingSize 1 Serving
MASHED POTATO'S -DEEP FRIED ON A STICK/OR NOT
These little gems have been showing up at state fairs- and this recipe is a combination of ingredients of the ones that I have tasted. They are so good- Crispy on the outsisde and tasty on the inside - you can change up the ingredients to suit your family's taste buds- you can put them on a stick or just fry by them single- a...
Provided by Pat Duran
Categories Other Breakfast
Time 30m
Number Of Ingredients 12
Steps:
- 1. Throughly mash potatoes in a bowl or rice them into a bowl. In another bowl whip together 1 egg, parsley, cheese, onion, salt and pepper and bacon. Add to potato mixture and whip until well combined. Place mixture in freezer for about 20 minutes do not freeze - just till very cold- makes frying crispy.
- 2. In 3 separate shallow pans place... Pan 1- 2 beaten eggs Pan 2- the cornstarch Pan 3- the bread crumbs
- 3. If potato mixture is very cold begin forming into tight walnut sized balls- dip each in the egg, then cornstarch-shake off excess- then back into egg and then into the bread crumbs shake off excess. Place on plate and chill in freezer 15 minutes or so. Do not freeze just very cold while oil is heating up to 350^ in deep heavy pan or deep fryer.
- 4. This makes about 15 balls. I usually make double batch. String 3 balls on thin sticks or skewers carefully or fry single.Lower into hot oil on a slotted spoon. Keep your eye on these- when they are done they will float to the top- but if you see that they are sticking -give them a gently nudge- do not over crowd them in the fryer. Cook until lightly browned.
- 5. Remove with a slotted spoon and drain on absorbent paper towels. Best eaten warm but good cold too. Serve with ranch dressing or honey mustard.
TORNADO POTATOES RECIPE BY TASTY
Here's what you need: medium Yukon potatoes, butter, grated parmesan cheese, black pepper, garlic powder, paprika, salt, Chopped fresh parsley, wooden skewers
Provided by Merle O'Neal
Categories Appetizers
Yield 2 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 325ºF (160ºC).
- Microwave the potatoes for 1-1 ½ minutes, then leave in the microwave for a few minutes to cool down and soften. Insert a wooden skewer into the bottom of each potato and gently push it all the way through the top. Working in a spiral motion from one side to the other, hold a sharp, thin knife at an angle and cut in the opposite direction you are turning the skewered potato, cutting all the way down to the skewer. Take your time and work to make thin, even spiral all the way down the potato.
- Gently fan out each potato down the length of the skewer, until you have even gaps between the slices. Brush the melted butter all over the potatoes.
- In a medium bowl, combine the Parmesan cheese, pepper, garlic powder, paprika, and salt. Place each skewered potato over the bowl and sprinkle half of the spice mixture over each potato until they are entirely coated. Carefully set the potatoes on a baking pan, letting the skewers rest on sides of the pan so that the potatoes are suspended.
- Bake for 25-30 minutes, or until nicely browned. Garnish with additional Parmesan and parsley. Let cool for 5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 529 calories, Carbohydrate 33 grams, Fat 35 grams, Fiber 4 grams, Protein 20 grams, Sugar 2 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
More about "mashed potatoes on a stick recipes"
CRISPY ACCORDION POTATOES (ON A STICK) - ALPHAFOODIE
From alphafoodie.com
5/5 (6)Calories 226 per servingCategory Appetizer, Side, Snack
- Wash and scrub your potatoes well then slice them lengthways about 1/2-3/4-inch in thickness.The thicker your pieces, the less crispy the center will be. However, cut it too thin and the accordion potato pattern won't work. Mine were around 3/4-inch for this, though I think 1/2-inch would yield crispier results.
- To cut the accordion potato pattern, place a potato slice vertically, between two skewers (refer to pictures).
- If you want to make the more 'detailed' accordion, then you can do this with a square (rather than sliced) bit of potato.Follow similar steps by placing the potato between the skewers and slicing first horizontally, then flipping over and slicing diagonally.
- Soak the potato slices in water for 10 minutes. This will reduce some of the potatoes' excess starch and allow them to become crispier when baking.Use boiling water and soak the potatoes for 20 minutes if you want to par-cook the potato and reduce the baking time.
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