BUTTERMILK MASHED POTATOES
Steps:
- In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. Add them to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
- Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
- As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disk/blade over a heatproof bowl. Pass the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 1 teaspoon of salt and the pepper, and serve hot. To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes. You can add a little extra hot milk to keep them creamy.
EMERIL'S MASHED POTATOES
These potatoes taste great alongside Garlic Lover's Pot Roast for a classic all-American meal the whole family will love. Both recipes are courtesy of chef Emeril Lagasse.
Provided by Martha Stewart
Categories Food & Cooking Kid-Friendly Recipes
Yield Makes 4 cups
Number Of Ingredients 5
Steps:
- Place potatoes and 1 teaspoon salt in a medium heavy-bottomed saucepan; add enough water to cover by 1 inch. Bring to a boil over high heat; immediately reduce to a simmer, and cook until potatoes are easily pierced with the tines of a fork, 20 to 25 minutes.
- Drain potatoes and return to saucepan. Place over low heat and add butter. Using a potato masher, mash butter into potatoes. Add cream, remaining 3/4 teaspoon salt, and pepper. Continue to mash potatoes until smooth and well combined. Serve immediately.
EMERIL'S BUTTERMILK MASHED POTATOES
This basic recipe is perfect as is, but feel free to embellish it with other ingredients, such as goat cheese, grated cheddar cheese, roasted garlic, or sliced green onions. The recipe is from Emeril's new cookbook, "Emeril 20-40-60."These mashed potatoes are delicious with Emeril's Cider-Brined Turkey and Creamed Mustard Greens.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 40m
Number Of Ingredients 5
Steps:
- Place potatoes in a pot of salted water and bring to a boil over medium-high heat. Reduce heat to a simmer and cook until potatoes are easily pierced with the tines of a fork, 12 to 15 minutes.
- Add butter to potatoes and, using a handheld masher, mash butter into potatoes. Gradually add buttermilk, mashing until desired texture is achieved. Season with salt and white pepper; serve.
MASHED POTATOES
Steps:
- Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes. Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrate the potatoes. Remove the potatoes from the heat. Add the butter. Using a hand-held masher, mash the butter into the potatoes. Add enough cream until desired smoothness is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper.
ROASTED GARLIC MASHED POTATOES
Steps:
- Preheat the oven to 450 degrees F.
- Place the garlic on a pie pan and drizzle with olive oil. Season with salt and pepper. Place in the oven and roast for 35 to 40 minutes, or until tender and golden brown. Remove from the oven and cool. Squeeze or remove the garlic cloves from the head and place in a small bowl. Using a fork, mash the garlic until smooth. Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes.
- Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrate the potatoes. Remove the potatoes from the heat. Add the garlic and butter. Using a hand-held masher, mash the butter and garlic into the potatoes. Add enough cream until desired texture is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper.
BUTTERMILK MASHED POTATOES
Make and share this Buttermilk Mashed Potatoes recipe from Food.com.
Provided by Audrey M
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the potatoes, water, broth and garlic.
- Cover potatoes and bring to a boil.
- Reduce the heat and simmer for 12-15 minutes or until potatoes are tender.
- In a smaller saucepan, heat buttermilk until warm.
- Drain potatoes and garlic; mash with buttermilk.
- Stir in onions, salt and pepper.
Nutrition Facts : Calories 205.7, Fat 0.9, SaturatedFat 0.3, Cholesterol 1.2, Sodium 819.1, Carbohydrate 43.4, Fiber 5.3, Sugar 3.6, Protein 7.2
BUTTERMILK MASHED POTATOES
Make and share this Buttermilk Mashed Potatoes recipe from Food.com.
Provided by MacyandRyansMOM
Categories Potato
Time 25m
Yield 5-6 serving(s)
Number Of Ingredients 5
Steps:
- In a large pot, bring 4 quarts of water and 2 tablespoons of salt to a boil. Meanwhile, cut the potatoes into 1 1/2-inch cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
- Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
- As soon as the potatoes are tender, drain them in a colander. Mash potaotes with a potato masher and/or electric mixer. As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy.
- Add 2 teaspoons of salt and the pepper, to taste, and serve hot.
Nutrition Facts : Calories 430.6, Fat 19.9, SaturatedFat 12.5, Cholesterol 53.7, Sodium 64, Carbohydrate 57.9, Fiber 5, Sugar 4.2, Protein 7.3
EMERIL'S SWEET POTATO MASH
Although i have seen similar recipe's elsewhere, Emeril gets credit for refreshing my love of sweet potatoes. I watched him make this on Planet Green's Emeril Green.
Provided by Miss_Elaine
Categories Low Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large pot over high heat, bring the sweet potatoes and water to a boil. Cook for 10 to 15 minutes or until the sweet potatoes are tender.
- Drain well and return to the pot.
- Add butter, salt and pepper to taste, cinnamon and honey and mash until all ingredients are combined.
- Serve immediately.
BUTTERMILK MASHED POTATOES
Make and share this Buttermilk Mashed Potatoes recipe from Food.com.
Provided by lvlrs_l3urnside
Categories Low Protein
Time 25m
Yield 1 mashed potates, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a large pot, bring 4 quarts of water and 2 tablespoons of salt to a boil. Meanwhile, cut the potatoes into 1 1/2-inch cubes and add them to the boiling water.
- Bring the water to a boil again, lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
- Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil.
- Set aside until the potatoes are done.
- As soon as the potatoes are tender, drain them in a colander.
- Place a food mill fitted with a small disc/blade over a heatproof bowl. Process the potatoes through the food mill, turning the handle back and forth.
- As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a whisk or rubber spatula.
- Add enough buttermilk to make the potatoes creamy.
- Add 2 teaspoons of salt and the pepper, to taste, and serve hot.
Nutrition Facts : Calories 358.8, Fat 16.6, SaturatedFat 10.4, Cholesterol 44.7, Sodium 53.4, Carbohydrate 48.2, Fiber 4.1, Sugar 3.5, Protein 6.1
EMERIL'S POTATO CASSEROLE
Make and share this Emeril's Potato Casserole recipe from Food.com.
Provided by Erinplus3
Categories < 60 Mins
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Make sure the oven rack is in the center position and preheat the oven to 425ºF.
- Place the potato nuggets in a 9 by 13-inch casserole dish and bake for 15 minutes. Using oven mitts or pot holders, carefully remove the dish from the oven and turn the Tater Tots with tongs. Return the dish to the oven and bake until crisp, about another 15 minutes. Using the mitts or pot holders, remove the dish from the oven.
- Reduce the oven temperature to 375ºF.
- In a medium, heavy saucepan, melt the butter over medium heat.
- Add the onion, salt, and pepper, and cook until soft, about 4 minutes, stirring occasionally with a large wooden spoon.
- Incorporate the ham and cook, stirring, for 2 minutes.
- Add the flour and cook, stirring constantly, for 2 minutes.
- Pour in the milk and bring to a boil, stirring frequently. Reduce the heat to medium-low and simmer, stirring occasionally, for 2 minutes, or until thickened.
- Using the mitts or pot holders, remove the saucepan from the heat and add 2 cups of the cheese. Stir until thoroughly combined.
- Pour the milk mixture over the Tater Tots and sprinkle with the remaining 1 cup of cheese.
- Bake in the oven until bubbly and golden brown, about 35 minutes.
- Using the mitts or pot holders, remove from the oven and let rest for 5 minutes before serving.
BUTTERMILK AND HERB MASHED POTATOES
Make and share this Buttermilk and Herb Mashed Potatoes recipe from Food.com.
Provided by Parsley
Categories Potato
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot, boil the potato chunks in salted water over high heat. Cook until the potatoes are tender, 10 - 15 minutes. Drain.
- Return the potatoes to the pot. Add the butter and buttermilk and mash well. Add in the remaining ingredients and mix/mash to desired smoothness.
Nutrition Facts : Calories 191.9, Fat 5, SaturatedFat 3.1, Cholesterol 13.6, Sodium 246.3, Carbohydrate 33.1, Fiber 2.8, Sugar 3.9, Protein 4.8
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