Heloises Mashed Potatoes Food
THE BEST MASHED POTATOES
This is our go-to recipe for classic mashed potatoes, made with plenty of butter and cream. To make them fluffy and flavorful, be sure to simmer them slowly and add plenty of salt to the cooking water. And don't skip the step of steaming the excess water off; leaving too much moisture in the potatoes causes them to be loose and gluey.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Put the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil over high heat. Then lower the heat to medium and gently simmer until the potatoes are completely tender when pierced with the tip of a knife, about 30 minutes.
- Drain the potatoes well and return them to the pot. Place the pot over low heat and let any residual water steam off, about 2 minutes. Mash the potatoes well with a potato masher. Fold in the butter with a spatula until melted, and then fold in the cream. Season with salt and pepper.
CREAMY MASHED POTATOES
This decadent mashed potato uses clever substitutions to reduce fat and calories but maintain a rich creaminess
Provided by Angela Nilsen
Categories Side dish
Time 25m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 225 calories, Fat 4.1 grams fat, SaturatedFat 2.4 grams saturated fat, Carbohydrate 40.5 grams carbohydrates, Sugar 2.3 grams sugar, Fiber 3.3 grams fiber, Protein 6.3 grams protein, Sodium 0.1 milligram of sodium
HELOISE'S MASHED POTATOES
From her Jan 4, 2017 column. Good recommendations. Use 2 types of potatoes, waxy like Yukon Gold or red, with russet potatoes for a better textured product.
Provided by Bren in LR
Categories Mashed Potatoes
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- After washing, peeling and cubing the potatoes, place them in a pot, cover with cold water and turn on the burner.
- The water and potatoes need to heat together, but NOT to boiling, just to a simmer. Add salt.
- Once cooked, put the drained potatoes through a ricer, add cold butter and warm milk (not cold). Stir lightly to mix. Salt and pepper to taste.
Nutrition Facts : Calories 124.1, Fat 0.1, Sodium 7.6, Carbohydrate 28.4, Fiber 3, Sugar 1.2, Protein 2.9
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