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
LINDA'S CHUNKY GARLIC MASHED POTATOES
Oh man, these are a comfort food that goes with just about anything! I have been known to eat them by themselves :) This is definately one you will want to add to your recipe collection!
Provided by Lindas Busy Kitchen
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Cut the top of the garlic bulb, and place on the middle rack in the oven. Bake until bulbs start to pop out of the skins, about 20-25 minutes.
- After the garlic bulb is roasted in the oven, remove, and squeeze the bulb, and the garlic will pop out of each finger.
- Put roasted garlic pieces into a dish, and mash, or chop up fine. Set aside.
- Meanwhile:.
- While the garlic is roasting, cook potatoes in a lg. pan, just covering with water for about 25 mins., or until fork inserts easliy when inserted. Drain well, put cover on, and set aside.
- To drained potatoes, add roasted garlic, butter, sour cream, salt, and pepper.
- Mash with a hand masher. I use a rubber spatulda to break up potatoes a little more. You don't want them completely mashed like regular mashed potatoes.
- Serve.
Nutrition Facts : Calories 701.1, Fat 29.2, SaturatedFat 17.7, Cholesterol 75.7, Sodium 232.6, Carbohydrate 100.8, Fiber 12.3, Sugar 6.4, Protein 13
CHUNKY GARLIC MASHED POTATOES
I like to dress up these mashed spuds with a whole bulb of roasted garlic. It may seem like overkill, but once cooked, any harshness mellows out and you're left with sweet and delicate garlic flavor. -Mrs. Jackie Gregston, Hallsville, Texas
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- Place potatoes and garlic cloves in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender. , Meanwhile, in a small saucepan, heat butter and cream; keep warm. Drain potatoes and garlic; return to pan. Add the horseradish, salt, pepper and butter mixture; mash to reach desired consistency. Garnish with thyme if desired.
Nutrition Facts : Calories 223 calories, Fat 12g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 301mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
GARLIC SMASHED POTATOES
These potatoes are incredibly tender on the inside yet amazingly crisp on the outside!
Provided by Chungah Rhee
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place potatoes in a large saucepan and cover with cold salted water by 1 inch. Bring to a boil and simmer until just tender, about 15 minutes; drain well and let cool slightly. Place potatoes onto the prepared baking sheet. Using a flat dry measuring cup or glass, carefully smash the potatoes until flattened but still in one piece. Top with olive oil, garlic and thyme. Place into oven and bake for 25-30 minutes, or until golden brown and crisp. Serve immediately.
PERFECT SMASHED POTATOES
We've seen plenty of potato trends over the past few years: Retro hasselback potatoes made a comeback, buttery "melting" potatoes took over Pinterest soon after, and now smashed potatoes are the spuds of the moment. The idea is to simmer small potatoes until tender, then toss them with olive oil, flatten them and crisp them in the oven. It's simple - and insanely delicious. There are more than 35,000 #smashedpotatoes photos on Instagram, and many Food Network stars are obsessed, too. Here's how to make them like a pro.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 0
Steps:
- Put 1 3/4 pounds baby potatoes in a pot and cover with water. Add 2 bay leaves, 2 garlic cloves and a big pinch of salt; bring to a boil. Reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Drain, discarding the bay leaves and garlic. Toss the potatoes with 2 tablespoons olive oil, transfer to a baking sheet and smash with a spatula or measuring cup. Drizzle with more olive oil and season with salt and pepper. Broil, turning, until crisp and golden, 15 to 20 minutes.
GARLIC MASHED POTATOES
This mash owes its luxurious texture to the natural creaminess of Yukon gold potatoes and a touch of olive oil. At first glance 4 cloves of garlic may seem like a lot, but the garlic mellows as it steams with the potatoes so when they are mashed together you get just the right garlic infusion.
Provided by Ellie Krieger
Categories side-dish
Time 25m
Yield 4 servings, serving size: 3/4 cup
Number Of Ingredients 6
Steps:
- Place the potatoes and garlic in a steamer basket fitted over a large pot of boiling water. Cover and steam until the potatoes are knife-tender, 12 to 15 minutes. Warm the chicken broth in a small pot on the stove or in a glass container in the microwave.
- Remove the steamer basket and drain the water from the large pot. Transfer the potatoes and garlic to the pot, add the oil, salt, pepper, and broth and mash until smooth.
- Excellent source of: Vitamin B6, Vitamin C, Potassium
- Good source of: Fiber, Niacin, Folate, Magnesium, Manganese, Phosphorus
CHUNKY GARLIC SMASHED POTATOES
This is something I just put together one night and it turned out a lot better than I thought. I like my onions chopped large and it makes it more chunky. The garlic also might need to be adjusted according to your taste. Bacon might be something else you might want to add.
Provided by Cherienjeff
Categories Low Protein
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Boil potatoes until fully cooked.
- Quarter and place in large Wok style pan with 1 stick melted butter. Stir to coat.
- Add additional stick of butter with onion and mushrooms and stir on medium heat until well mixed and vegetables are cooked to preference.
- Stir in garlic, salt and pepper to taste.
Nutrition Facts : Calories 541.1, Fat 31.3, SaturatedFat 19.6, Cholesterol 81.3, Sodium 241.6, Carbohydrate 59.1, Fiber 6.6, Sugar 4.6, Protein 8.4
CREAMY GARLIC MASHED POTATOES
Six garlic cloves and Parmesan cheese add savory depth to Alton Brown's Creamy Garlic Mashed Potatoes, from Good Eats on Food Network.
Provided by Alton Brown
Categories side-dish
Time 50m
Yield 10 to 12 servings
Number Of Ingredients 5
Steps:
- Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
- Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
- Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.
CHUNKY MASHED POTATOES
A dollop of cottage cheese or ricotta cheese adds protein to this dish of deliciousness.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 5
Steps:
- Place the potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are tender, about 45 minutes. Insert a knife into the center of the potatoes to ensure accurate soft tenderness; the potatoes should be soft but not falling apart. Drain. When cool enough to handle, hold each potato in a clean kitchen towel and peel off the skin. Cut into chunks. (If in a hurry, peel the potatoes first and cut into small chunks for boiling.)
- Add the butter and milk to the same pot and place over the lowest heat to melt the butter and warm the milk. Return the potatoes to the pot and mash until almost smooth. Add the cottage cheese and stir to combine. Season with salt and pepper. Stir briskly before serving.
CHUNKY MASHED POTATOES
This is a variation on a friend of mine's famous mashed potatoes. These go great at cookouts and are always a hit!
Provided by MGT1103
Categories Potato
Time 1h15m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Boil potatoes until tender, i prefer to leave the skin on.
- Drain water and put potatoes in a mixing bowl.
- Add margarine and sour cream.
- Use an hand masher and mash until desired consistency.
- Add salt, garlic powder and pepper to taste.
- Sprinkle chives or parsley on top.
Nutrition Facts : Calories 615.1, Fat 26.3, SaturatedFat 16.3, Cholesterol 66.3, Sodium 240.7, Carbohydrate 85.8, Fiber 9.2, Sugar 5.5, Protein 10.8
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