EPIC MASHED POTATOES
I was thinking of ways to dress up my mashed potatoes, as my boyfriend loves them. He loves bacon, and I love cream cheese, and I thought of this! What a wonderful recipe this is, we cannot get enough!
Provided by Brandy
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Pour water into a 6-quart pot; add potatoes and 2 tablespoons kosher salt. Place pot onto a cold burner. Bring the water to a boil over medium-high heat. Cook potatoes at a boil until potatoes are fork-tender, about 12 minutes; drain.
- Cook and stir bacon in a skillet over medium-high heat until crispy, 7 to 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel to drain. Drain grease from the skillet, reserving 2 tablespoons in the skillet. Return skillet to medium-high heat. Cook and stir shallots in reserved drippings until translucent, 2 to 3 minutes.
- Combine the shallots with the cream cheese, sour cream, butter, and garlic in a large mixing bowl. Dump the potatoes atop the cream cheese mixture; beat with an electric hand mixer to desired consistency. Season with kosher salt and cracked black pepper to taste. Transfer potatoes to a serving dish. Sprinkle parsley and bacon over the potatoes to serve.
Nutrition Facts : Calories 336 calories, Carbohydrate 30.6 g, Cholesterol 56.2 mg, Fat 20.7 g, Fiber 3.4 g, Protein 8.6 g, SaturatedFat 11.9 g, Sodium 2325.1 mg, Sugar 2 g
ALIGOT (MASHED POTATOES WITH CHEESE)
Somewhere between buttery mashed potatoes and pure melted cheese lies aligot, the comforting, cheese-enhanced mashed-potato dish from central France. The key to getting a smooth, airy texture is to rice the potatoes while they're still hot, then incorporate cold butter, hot milk and grated cheese over low heat. To build up the stringiness of that melting cheese, Ham el-Waylly, a chef at the Brooklyn restaurant Hail Mary, suggests whipping it with confidence, speed and vigor. This is what will create aligot's characteristic cheese strings: long and sheer, with some elasticity. "They should fight with you," Waylly says. While fresh tomme or Cantal is traditional, Gruyère or Comté work well, too.
Provided by Tejal Rao
Categories side dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Simmer the potatoes in water until very tender to the point of a knife, about 15 to 20 minutes. Drain potatoes, and tip out any remaining water from the pot. Push the hot potatoes through a ricer back into the pot. Over low heat, use a heatproof spatula to move the potatoes around the pot for a minute so that any excess water can evaporate.
- Add butter to the potatoes, half at a time, stirring until completely incorporated. Add hot cream, half at a time, stirring until incorporated. Add cheese a little bit at a time, stirring vigorously, until all the cheese is evenly melted and the spoon makes cheesy strings as you pull it away from the potatoes. If necessary, turn the heat up a little. Taste, and season with salt. Serve.
Nutrition Facts : @context http, Calories 630, UnsaturatedFat 17 grams, Carbohydrate 22 grams, Fat 52 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 32 grams, Sodium 531 milligrams, Sugar 2 grams, TransFat 1 gram
EPIC MASHED POTATOES
I was thinking of ways to dress up my mashed potatoes, as my boyfriend loves them. He loves bacon, and I love cream cheese, and I thought of this! What a wonderful recipe this is, we cannot get enough!
Provided by Brandy
Categories Mashed Potatoes
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Pour water into a 6-quart pot; add potatoes and 2 tablespoons kosher salt. Place pot onto a cold burner. Bring the water to a boil over medium-high heat. Cook potatoes at a boil until potatoes are fork-tender, about 12 minutes; drain.
- Cook and stir bacon in a skillet over medium-high heat until crispy, 7 to 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel to drain. Drain grease from the skillet, reserving 2 tablespoons in the skillet. Return skillet to medium-high heat. Cook and stir shallots in reserved drippings until translucent, 2 to 3 minutes.
- Combine the shallots with the cream cheese, sour cream, butter, and garlic in a large mixing bowl. Dump the potatoes atop the cream cheese mixture; beat with an electric hand mixer to desired consistency. Season with kosher salt and cracked black pepper to taste. Transfer potatoes to a serving dish. Sprinkle parsley and bacon over the potatoes to serve.
Nutrition Facts : Calories 336 calories, Carbohydrate 30.6 g, Cholesterol 56.2 mg, Fat 20.7 g, Fiber 3.4 g, Protein 8.6 g, SaturatedFat 11.9 g, Sodium 2325.1 mg, Sugar 2 g
ROASTED GARLIC MASHED POTATOES
Categories Dairy Garlic Potato Side Roast Thanksgiving Vegetarian Fall Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Place garlic on large square of foil. Drizzle with oil. Wrap foil around garlic to enclose. Bake garlic until soft, about 40 minutes. Cool garlic. Separate cloves. Press garlic cloves between fingertips to release from skins.
- Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain; return potatoes to same pot. Add garlic and mash together.
- Bring half and half to simmer in small saucepan. Add half and half and butter to potatoes; stir to blend. Season with salt and pepper.
EPIC MASHED POTATOES
Make and share this Epic Mashed Potatoes recipe from Food.com.
Provided by AmyZoe
Categories Mashed Potatoes
Time 25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook potatoes in a large spot of salted boiling water until fork-tender, about 12 minutes and drain.
- Cook acon in a large skillet over medium-high heat, stirring frequently, until crispy, 7 to 10 minutes. Transfer bacon with a slotted spoon to a paper towel-lined plate to drain. Drain all but a tablespoon grease from skillet. Return skillet to medium-high heat.
- Add shallots and garlic and cook, stirring frequently, until translucent, 2 to 3 minutes.
- Put shallots and garlic in a mixing bowl. Stir in cream cheese, sour cream, and butter. Add potatoes and beat with a hand mixer until just smooth. Do not overbeat.
- Stir in salt and pepper. Transfer potatoes to a serving dish. Sprinkle with parsley and bacon and serve with additional butter and pepper, if desired.
Nutrition Facts : Calories 241.3, Fat 14.4, SaturatedFat 8, Cholesterol 38, Sodium 295, Carbohydrate 25.1, Fiber 2.1, Sugar 1.7, Protein 4
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STEPH'S EPIC CHRISTMAS MASHED POTATOES - FEARLESS FRESH
From fearlessfresh.com
Estimated Reading Time 5 mins
- Chop the potatoes into 2-inch cubes, leaving the skin on if you’re lazy like I am. (Conveniently, the skin also adds texture and depth of flavor, but feel free to ditch them if you’re not into the potato skin thing.) Add potatoes to boiling water. Allow to boil until you can easily skewer the chunks with a fork. Drain potatoes thoroughly and return to the pot.
- Immediately add the butter to the potatoes and stir well to get the butter melting. Add cheese, salt, and pepper. Mash with a potato masher until everything is melted and well incorporated. Taste the potatoes, adding more salt or pepper as you prefer.
- Scoop the potatoes into an 8-inch by 8-inch baking dish and slide into the oven. Bake until the top is a nice golden color in places. Serve immediately, sprinkled with chopped parsley or chives.
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