Creamy Herbed Mashed Potatos Food

HERBED MASHED POTATOES

Steps:

• Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain.
• Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the chives, dill, parsley and 2 teaspoons salt; season with pepper.

GARLIC AND HERB MASHED POTATOES

Steps:

• Place potatoes and water to cover in a 6-qt. stockpot; bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain potatoes; return to pot. Mash potatoes, gradually adding cream cheese and butter. Stir in remaining ingredients., Transfer to a greased 3- or 4-qt. slow cooker. Cook, covered, on low to allow flavors to blend, 2-3 hours.

HERBED MASHED POTATOES

Steps:

• Place potatoes in a large pot; cover with cold water by 1 inch, and add 1 teaspoon salt. Bring to a boil; reduce heat to medium-low, and simmer until potatoes are tender, 15 to 18 minutes. Drain; return potatoes to pot.
• Stir potatoes over medium heat until dry (a film of starch will form on bottom of pot), about 1 minute. Remove from heat.
• In a small saucepan, combine half-and-half and butter; bring to a simmer over medium heat. Pour half of hot liquid over potatoes. Mash just until smooth, adding more liquid to reach desired consistency. Stir in parsley and chives; season with salt. Garnish with more herbs.

HERBED MASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in a small skillet, saute onion and garlic in butter until tender. , Drain and mash potatoes; add the onion mixture, sour cream, dill, salt, rosemary, lemon zest and red pepper flakes if desired., Spoon into a greased 1-1/2-qt. baking dish. Sprinkle with paprika if desired. Cover and bake at 350° for 25 minutes or until heated through.

CREAMY HERBED MASHED POTATOES

Steps:

• Peel the potatoes and medium dice, making sure to keep pieces about the same size. Place the potatoes into a large pot, cover with cold water, and add a few generous sprinkles of salt. Cover and bring the pot to a boil. Once boiling, remove the lid and bring down the temperature so that the potatoes are simmering and cook until fork tender. This should take about 15-20 minutes. Once cooked through, drain in a colander.
• Meanwhile, finely chop the fresh herbs. Once the potatoes are draining add the butter and herbs into the now empty pot. Place over medium heat and let the butter melt and the herbs soften for about a minute. Add the cream, salt, pepper, and drained potatoes into the pot. Mash with a hand masher or hand mixer until desired smoothness.
• Taste and adjust seasonings as necessary.
• If making ahead of time and reheating, add a few tablespoons of cream and a few pats of butter to the potatoes and heat. I like to put the potatoes back in a pot over medium heat and re-mash while heating.

CREAMY HERBED MASHED POTATOES

Steps:

• Put potato chunks in a large saucepan over high heat and cover with cold water. Add salt and bring to a boil. Lower heat and simmer until potatoes are tender, about 20 minutes.
• In a small saucepan over medium heat, combine cream and all the herbs except parsley and bring to a simmer. Turn off heat and cover, allowing herbs to infuse for 15 minutes.
• Drain potatoes well and pass through a food mill (or use a masher). Add butter and gradually stir in cream until potatoes have the desired consistency (you may not use all the cream).
• Stir in parsley, season with additional salt and pepper, and serve immediately. Serve with cornmeal fried tomatoes.

CREAMY HERBED MASHED POTATOES

Steps:

• Microwave potatoes as directed on package. (Do not mash.)
• Place potatoes in large bowl. Add butter, milk and sour cream; mash until ingredients are well blended and potatoes are mashed to desired consistency.
• Add remaining ingredients; mix well.

CREAMY HERBED MASHED POTATOS

Steps:

• Place potato in a saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender. Drain. Return potato to pan. Add milk and remaining ingredients; mash with a potato masher to desired consistency. Yield: 6 servings (serving size: 3/4 cup) NUTRITION PER SERVING CALORIES 215(30% from fat); FAT 7.1g (sat 4.5g,mono 1.8g,poly 0.3g); PROTEIN 4.5g; CHOLESTEROL 20mg; CALCIUM 51mg; SODIUM 280mg; FIBER 2.4g; IRON 0.7mg; CARBOHYDRATE 34.5g

GARLIC-HERB MASHED POTATOES

Steps:

• Place potatoes in 4-quart saucepan; add enough water to cover potatoes. Add 1 teaspoon salt. Heat to boiling; reduce heat. Simmer uncovered 20 to 30 minutes or until tender; drain. Mash with potato masher or electric mixer on low speed.
• While potatoes are cooking, melt butter in 1-quart saucepan over medium-low heat. Cook garlic in butter 3 to 4 minutes, stirring frequently and being careful not to brown butter, until garlic is very soft. Stir in milk and herbs. Cook until thoroughly heated.
• Add milk mixture to mashed potatoes; beat until smooth and creamy. Season with salt and pepper to taste.

HERBED MASHED POTATOES

Steps:

• Boil potatoes with the garlic cloves until soft, mash the potatoes.
• Add cheese and stir until melted.
• Add milk until texure is smooth.
• Add sour cream and stir until blended.
• Add basil, chives and nutmeg.
• Add salt and pepper to taste.

BEST EVER CREAMY MASHED POTATOES

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.

CREAMY HERB MASHED POTATOES

Steps:

• Place potatoes and garlic in a large pot and civer with water.
• Bring to a boil.
• Reduce heat; cover and simmer for 20-25 minutes until potatoes are very tender.
• Drain well.
• Return potatoes to pot and add the cream cheese, half n' half, butter, salt, pepper and dill.
• Mash and whip until smooth and creamy.
• Stirr in snipped chives.
• Transfer to a serving bowl and sprinkle with paprika.