MASHED CHEESY POTATOES & GRAVY
These are VERY CHEESY MASHED POTATOES! Be warned: there's so much cheese. In the best way possible.
Provided by Molly Yeh
Categories side-dish
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Put the potatoes in a pot with salted water to cover. Bring to a simmer over medium heat and cook until tender all the way through, about 10 minutes. Drain.
- Combine the butter, heavy cream and 1 1/2 teaspoons salt in the same pot you cooked the potatoes in and melt over low heat. Use a masher to puree the potatoes right back into the pot while still hot. Stir in the sour cream. Add large handfuls of cheese and stir and fold the potatoes over themselves until the cheese melts, then add another handful. If it gets too thick and hard to stir before you've added all the cheese, add a few tablespoons of additional cream. Season with salt and pepper. Serve and add the Gravy on top.
- Heat the drippings in a small saucepan (or the meatloaf pan) over medium heat. Whisk in the flour until smooth. Cook and stir until lightly toasted, 1 to 2 minutes. Stir in the thyme. Whisk in the beef stock until smooth. Bring to a simmer over medium heat and stir in the Worcestershire. Simmer until thickened, 4 to 5 minutes. Season with salt and pepper.
THE BEST MASHED POTATOES
This recipe is often requested during Thanksgiving. It's totally tasty and everyone will rave! For a variation, serve in a casserole dish, and refrigerate overnight. Sprinkle extra Parmesan cheese and butter over potatoes and reheat in the oven.
Provided by Christina C
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 20m
Yield 12
Number Of Ingredients 7
Steps:
- Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.
- Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.
Nutrition Facts : Calories 380.6 calories, Carbohydrate 36.3 g, Cholesterol 64 mg, Fat 21.8 g, Fiber 3.2 g, Protein 11.6 g, SaturatedFat 13.6 g, Sodium 356.1 mg, Sugar 0.3 g
BEST EVER CREAMY MASHED POTATOES
Make everyone's favourite side dish, creamy mashed potatoes. This simple recipe results in fluffy, comforting mash that the whole family will love
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 40m
Number Of Ingredients 3
Steps:
- Tip the potatoes into a large pan, cover with cold water and sprinkle with a generous pinch of salt. Set the pan over a high heat and bring to the boil. Once boiling, reduce the heat to a simmer and cook for 15-20 mins until the potatoes are very tender - they should be able to be easily pierced with the tip of a knife. Drain well, then return to the pan and leave to steam-dry for 5 mins.
- Pass the potatoes through a ricer into a large bowl for a lump-free mash (you may need to do this in batches). Alternatively, mash with a potato masher until smooth, then press through a sieve using the back of a spoon to get rid of any remaining lumps.
- Tip the 50g Yeo Valley Organic salted butter, the milk and some seasoning into the bowl with the hot mash. Beat everything together with a wooden spoon or spatula until the butter has melted and the mixture is smooth and creamy. Add a splash more milk to loosen, if needed. Top with the remaining 1 tbsp butter and leave it to melt for a few seconds before serving.
Nutrition Facts : Calories 302 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.13 milligram of sodium
DI'S GLUTEN FREE MEATLOAF WITH MASHED POTATOES & GRAVY
Make and share this Di's Gluten Free Meatloaf With Mashed Potatoes & Gravy recipe from Food.com.
Provided by adiadv1
Categories Meat
Time 1h10m
Yield 1 loaf, 4 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 375 degrees.
- In large mixing bowl, pour milk over bread slice and mash.
- Add remaining ingredients and mix very well.
- Place in large pan, double lined with foil.
- Spread glaze on top of loaf.
- Bake for 60 minutes or until desired browness.
- Place 1/8 cup pan drippings and 1 T. margarine into a saucepan over medium heat.
- Whisk in 2 T. gluten free flour and cook for 1 minute, stirring constantly.
- Gradually whisk in beef broth, stirring constantly.
- Remove from heat and whisk in milk and spices.
- Return pan to heat and simmer until thickened.
- You may add 1 T. corn starch mixed with 1 T. cold water if you like thicker gravy.
- Add sliced mushrooms, if desired (canned or sauteed).
- Serve with mashed potatoes.
Nutrition Facts : Calories 404.9, Fat 22.6, SaturatedFat 8.4, Cholesterol 104, Sodium 1158.5, Carbohydrate 17.7, Fiber 1.7, Sugar 11.6, Protein 32.3
BEST EVER MASHED POTATOES
Make and share this Best Ever Mashed Potatoes recipe from Food.com.
Provided by canarygirl
Categories Potato
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a large stockpot, boil potatoes with salt until tender--about 15 minutes.
- Drain water and add remaining ingredients.
- Mash until smooth (I like to leave at least a few lumps, call me weird).
- Serve with gravy or butter.
- Note: You can easily turn this recipe into garlic mashed potatoes by adding 3 cloves roasted garlic when you mash.
- For another tasty variation, try adding shredded cheddar and cooked broccoli pieces.
MASHED POTATO & GRAVY - BAREFOOT CONTESSA - INA GARTEN
Make and share this Mashed Potato & Gravy - Barefoot Contessa - Ina Garten recipe from Food.com.
Provided by Cristina Barry
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- For Mashed Potatoes:.
- Cook the potatoes in a large pot of boiling salted water for 15 to 20 minutes, until very tender.
- Meanwhile, heat the butter and half-and-half in a small saucepan.
- Drain the potatoes.
- While still hot, place the potatoes in the bowl of an electric mixer fitted with the paddle attachment.
- With the mixer on low speed, slowly add the hot half-and-half mixture, the sour cream, 2 teaspoons salt, and the pepper.
- Mix until the potatoes are mashed but not completely smooth.
- Serve hot with gravy on the side.
- For Gravy:.
- In a large (10- to 12-inch) sauté pan, cook the butter and onions on medium-low heat for 12 to 15 minutes, until the onions are lightly browned.
- Don't rush this step; it makes all the difference when the onions are well cooked.
- Sprinkle the flour into the pan, whisk in, then add the salt and pepper.
- Cook for 2 to 3 minutes.
- Add the hot chicken stock and Cognac, and cook uncovered for 4 to 5 minutes, until thickened.
- Add the cream, if desired, and serve.
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