Creamy Decadent Mashed Potatoes Food

CREAMY AND DECADENT MASHED POTATOES RECIPE BY TASTY

Steps:

• Add the potatoes, bay leaves, garlic, rosemary, and thyme to a large pot. Pour in the cream and milk, bring to a simmer over medium heat, and cook until the potatoes are fork-tender, about 20 minutes.
• Drain the potatoes, reserving the cooking liquid, and discard the herbs and garlic. Press the potatoes through a potato ricer into a large bowl.
• Add about 1½ cups of the reserved cooking liquid to the potatoes and stir until creamy. Add the butter, salt, and pepper, and stir to incorporate.
• Garnish with thyme leaves, if desired.
• Note: You can save any extra cooking liquid and use it to rehydrate leftover mashed potatoes the next day.
• Enjoy!

CREAMY MASHED POTATOES

Steps:

• Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until the potatoes are cooked through, 30 to 35 minutes. (When they're cooked through a fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.)
• Preheat the oven to 350 degrees F.
• Drain the potatoes thoroughly in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in all the other ingredients.
• Turn off the heat and add the butter, cream cheese and about 1/2 cup of half-and-half. Mash, mash, mash! Next, add about 1/2 teaspoon seasoning salt and 1/2 teaspoon black pepper. Stir well, and then taste and add more half-and-half, seasoning salt and pepper if needed.
• Transfer the potatoes to a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place in the oven until the butter is melted and the potatoes are warmed through.

DECADENT MASHED POTATOES

Steps:

• Place cut potatoes in a 6-quart saucepan and cover with cold water. Add 1 teaspoon sea salt, cover and bring to a simmer. Cook for 20 minutes.
• Meanwhile, in a small saucepan over low heat, melt butter with cream, 1 tablespoon sea salt, and a pinch of white pepper.
• When potatoes are cooked thoroughly (remove a piece and taste to ensure tenderness), drain in a colander. While still hot, pass potatoes through a food mill with a medium sieve attachment, or through a potato ricer, and put back into the pot in which they were cooked.
• Slowly pour the warm butter-cream mixture into the potatoes; incorporate gently with a wooden spoon. Taste and adjust seasoning. Garnish with fresh chives or basil. Serve immediately.

CREAMY MASHED POTATOES

Steps:

• Bring a large saucepan of water to the boil. Add the potatoes and boil for about 15 mins or until tender. Transfer to a colander and drain well, then return to the pan and set over a very low heat for 2 mins to dry completely.
• Heat the milk and butter in a small pan, then pour over the potatoes. Remove from the heat, then mash potatoes using an electric hand whisk or potato masher. Tip in the créme fraîche and beat with a wooden spoon until smooth and creamy. Season with pepper and a pinch of salt.

DECADENT POTATOES

Steps:

• Preheat oven to 375°.
• Lightly butter a 12" baking dish.
• Scrub potatoes well and blot dry.
• Do not peel.
• Slice potatoes very thinly or use a mandoline (you can also use your food processor).
• Divide potatoes into 3 equal portions.
• Pour approximately 1/4 cup cream into bottom of the baking dish.
• Lay 1/3 of the sliced potatoes evenly in rows on top of the cream.
• Sprinkle 1/3 of the Gruyere on top of the potato slices.
• Pour 1/3 of cream over this and grind a little pepper and nutmeg over top.
• Repeat this process until all of the potatoes, cream and Gruyere cheese are used up.
• You will have 3 layers.
• Finish the dish by sprinkling the Parmesan cheese evenly over the top.
• Cover with foil and bake for 30 minutes.
• Remove the foil and bake an additional 20 minutes or until the top is browned and the potatoes are tender.

CREAMY MASHED POTATOES

Steps:

• Boil potatoes in skin until tender. Preheat oven to 350 degrees. Mix all ingredients with mixer and place in baking dish. Bake uncovered for 30 minutes.

SOUR CREAM MASHED POTATOES

Steps:

• Place potatoes and 1 1/2 tablespoons of the salt in a large stock pot. Add enough cold water to cover potatoes by 2 inches. Bring to a boil over high heat. Reduce heat to medium-high and boil until potatoes can be easily pierced with a fork, about 15 minutes.
• Meanwhile, place salted butter and garlic in a small saucepan over low heat. Cook, stirring occasionally until garlic is fragrant and white milk solids have separated from butter, 2 to 3 minutes. Remove from heat and cover to keep warm.
• Remove potatoes from heat and drain in a colander. Return potatoes to the pot; add milk, sour cream, unsalted butter, 2 teaspoons salt, and pepper. Mash using a potato masher until smooth. (Avoid over-mashing or the starches will form a glue-like texture.) Transfer to a serving bowl.
• Pour garlic butter through a fine mesh strainer into a small bowl. Discard milk solids and garlic. Pour butter over mashed potatoes and sprinkle with scallions.

CREAMY, DECADENT MASHED POTATOES

Steps:

• Chop potatoes and boil until tender.
• While potatoes are cooking, saute onion in 1 tsp oil over medium heat until translucent.
• Process cashews in a blender until powdery. Add onions, vegetable broth,lemon juice and salt and puree until smooth and creamy.
• Blend in remaining 1/2 cup olive oil until mixture thickens; the consistency should be similar to mayonnaise.
• Drain potatoes and mash.
• Beat cashew mixture into potatoes, adding almond milk until desired texture is achieved.
• Enjoy!