Dickies Tangy Mashed Potatoes Food

TANGY MASHED POTATOES

Steps:

• Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender., Drain potatoes; mash with yogurt, onions, butter, salt and pepper.,

TANGY MASHED POTATOES

Steps:

• Make Classic Mash or Chunky Red Mash. Use 1 cup sour cream instead of milk; top with fresh dill.
• Classic Mash
• Cover 2 pounds whole russet or Yukon gold potatoes with cold salted water; simmer 45 minutes. Drain, peel and mash with 1/2 to 1 stick butter. Add 1 cup hot milk, and salt and pepper; mash until smooth and fluffy.
• Chunky Red Mash
• Cover 2 pounds whole red potatoes with cold salted water; simmer 40 minutes. Drain; do not peel. Smash with 1/2 to 1 stick butter, 3/4 cup hot milk, and salt and pepper.
• See all 50 easy mashed potato recipes

CREAMY AND TANGY MASHED POTATOES

Steps:

• Preheat the oven to 375 degrees F. Grease a 9-by-13-inch casserole dish with butter.
• Place the potatoes in a large pot and cover completely with water. Bring to a simmer and cook until the potatoes are tender and easily pierced with the tip of a sharp knife, about 20 minutes. Drain and mash the potatoes in a large bowl. Add the butter, milk, sour cream, cream cheese and some salt and pepper, then fold to combine. Transfer the potatoes to the prepared casserole dish.
• In a medium bowl, whisk the heavy cream until medium peaks form. Fold in the cheese and horseradish, and season with salt and pepper. Spread the whipped cream over the potatoes evenly to cover. Bake until the potatoes are heated through and the top is light brown, about 1 hour 30 minutes.
• Rest the potatoes for 10 minutes, and then serve.

DICKIE'S TANGY MASHED POTATOES

Steps:

• Peel and dice the potatoes. Peel the parsnips then core them, cutting out the woody centers, then after coring dice them. Put everything except the fresh herbs in a large stock pot, add enough water to cover. Bring to a boil and simmer for about 1-1&1/2 hours unitl both the potatoes and the parsnips are fork tender, make sure you check the parsnips they will take longer to tender than the potatoes. Drain the liquid thouroughly, then mash with an appropriate implement I use a beer bottle, use whatever is handy, the goal is that they be mashed but still chunky not perfectly smooth the way a blender or food prcessor would make them. Once mashed stir in your fresh herbs and serve hot.

TANGY FETA MASHED POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain.
• Mix feta cheese, butter, milk, capers, garlic, salt, and pepper into the potatoes. Mash with a potato masher or electric mixer to desired consistency.

BUTTERMILK MASHED POTATOES

Steps:

• Add potatoes, 4 tablespoons butter, 1 ½ cups buttermilk, water, baking soda, and 1 teaspoon salt to a Dutch oven or a heavy-bottom pot and stir to combine.
• Bring to boil, cover, and reduce heat to low. Simmer, stirring occasionally, until potatoes are nearly tender, 20 to 25 minutes.
• Remove lid and cook, stirring constantly, over medium heat until liquid has nearly evaporated, about 2-3 minutes.
• Turn off heat, add remaining butter to the pot, and mash with a potato masher until smooth.
• Using a rubber spatula, fold in remaining buttermilk until absorbed and potatoes are creamy.
• Season with salt and pepper. Serve.

TANGY MASHED POTATOES

Steps:

• Put diced potatoes in saucepan, cover with water and add 1 tablesppon salt.
• Boil potatoes until tender and drain.
• Add butter, cream cheese, remaining salt and pepper. mash together.
• Stir in buttermilk.
• Enjoy! :).