SIMPLE GARLIC MASHED POTATOES
This is a fairly quick and simple version of garlic mashed potatoes. It goes well with just about any kind of meat or poultry, as well as many other meals. If you want to make this vegan or fleishig, reserve some of the cooking liquid to use in place of milk, and replace the butter with margarine.
Provided by Halcyon Eve
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place potatoes and garlic into a large saucepan full of cold water. Bring to a boil over high heat, reduce heat to medium, and boil for about 10-12 minutes. Check potatoes for doneness by poking a few wedges with a fork or skewer--if still firm, cook another minute or two and check again. Repeat until tender. Drain, taking care not to lose garlic cloves. Return potatoes to warm pot.
- Mash potatoes. Do not overwork, or potatoes will be tough (it's okay if there's a few lumps--it just means these are real potatoes, not from a box). Make sure to smash up the garlic, or pull out the cloves and squeeze in a garlic press.
- Add some butter, to taste (I usually use 2-3 T), and salt and pepper, also to taste. Mix until butter has melted.
- Add a little hot milk and beat it into the potatoes. Continue until potatoes are desired creaminess (the amount I use varies, but I usually use between 1/4 and 1/2 cup, give or take a bit).
- Cover pot with foil to keep warm until ready to serve. Potatoes will stay hot for 10-15 minutes this way.
- Serve with a pat of butter in an indentation on top.
Nutrition Facts : Calories 263.7, Fat 0.5, SaturatedFat 0.1, Sodium 67, Carbohydrate 59.9, Fiber 6.3, Sugar 4.8, Protein 7.2
ULTIMATE MASHED POTATOES RECIPE BY TASTY
Who doesn't love potatoes? I mean, come on. Fry 'em, dice 'em, slice 'em, or bake 'em, there's nothing better than a well-seasoned iteration of a potato. This time, we're mashing 'em. And not only are we mashing them, we're loading 'em up with all sorts of tantalizing flavors to give you, what we proudly call, the Ultimate Mashed Potato. It's an experience, trust us.
Provided by Jody Tixier
Categories Sides
Yield 4 servings
Number Of Ingredients 8
Steps:
- On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to avoid discoloration.
- Cut the potatoes into 1-inch (2 cm) cubes.
- Add the potatoes to a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer for 12 minutes.
- In a small saucepan, bring the milk, heavy cream, and garlic to a simmer over low heat.
- Remove the pot from the heat and strain the cream through a fine mesh sieve.
- Drain the potatoes in a colander and transfer back to the pot.
- Mash the potatoes with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
- Add the cubed cold butter and salt. Stir to combine.
- Gradually add the cream mixture to the potatoes, little by little, until fully incorporated.
- Top with freshly ground black pepper and sprinkle with chives and serve.
- Enjoy!
Nutrition Facts : Calories 520 calories, Carbohydrate 47 grams, Fat 36 grams, Fiber 4 grams, Protein 6 grams, Sugar 4 grams
MASHED SWEET POTATOES
Simple mashed sweet potatoes flavored with maple syrup and butter.
Provided by RAINSPIRIT
Categories Side Dish Vegetables Sweet Potatoes
Time 55m
Yield 6
Number Of Ingredients 4
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender, 20 to 30 minutes.
- With an electric mixer on low, blend potatoes, slowly adding milk, about 1/2 a cup at a time. Use more or less to achieve desired texture. Add butter and maple syrup to taste. Blend until smooth. Serve warm.
Nutrition Facts : Calories 352.5 calories, Carbohydrate 50.9 g, Cholesterol 43.1 mg, Fat 16.2 g, Fiber 3.3 g, Protein 2.9 g, SaturatedFat 10.2 g, Sodium 160.1 mg, Sugar 32.3 g
BASIC MASHED POTATOES
Steps:
- Put 2 pounds whole unpeeled russet or Yukon gold potatoes in a large saucepan and cover with cold water; add 2 tablespoons kosher salt. Bring to a simmer (do not boil) and cook until the potatoes are tender, about 45 minutes.
- Drain the potatoes, then peel and return to the pan; add 1 cup hot milk and 1/2 to 1 stick room-temperature unsalted butter. Mash with a potato masher or fork. Season with salt and pepper.
EASY HOMEMADE MASHED POTATOES
There's a reason that homemade mashed potatoes are a classic holiday tradition. They're a comforting reminder of the very best times gathered together around a table. But don't just make them a few times a year-this recipe for easy mashed potatoes can become your year-round favorite. Ready to start making mashed potatoes from scratch? All it takes are five ingredients and some enthusiastic potato mashing! Begin by boiling 8-10 medium russet potatoes, and then get to mashing until you're ready to add butter, pepper, salt, and enough milk to make it smooth and creamy. Enjoy these potatoes as the perfect side to any special (or ordinary) dinner.
Provided by Pillsbury Kitchens
Categories Side Dish
Time 45m
Yield 10
Number Of Ingredients 5
Steps:
- Place potatoes in large saucepan; add enough water to cover. Add 3/4 teaspoon of the salt. Bring to a boil. Reduce heat to medium-low; cover loosely and boil gently for 15 to 20 minutes or until potatoes break apart easily when pierced with fork. Drain well.
- Return potatoes to saucepan; shake saucepan gently over low heat for 1 to 2 minutes to evaporate any excess moisture.
- Mash potatoes with potato masher until no lumps remain. Add butter, pepper and remaining 1/4 teaspoon salt; continue mashing, gradually adding enough milk to make potatoes smooth and creamy.
Nutrition Facts : Calories 140, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1/10 of Recipe, Sodium 250 mg, Sugar 1 g
MASHED POTATOES
As a meat and potatoes kind of guy, mashed potatoes is my favorite side dish. I've been making this for years, and it's the main thing I'm asked to make for family gatherings. These mashed potatoes are better than any I've ever found anywhere
Provided by Tsmith70
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel, cut up and boil potatoes until tender.
- Drain water and put potatoes in a mixing bowl.
- Add margarine, sour cream and milk.
- Use an electric mixer and mix until desired consistency.
- The KEY here is to add salt and pepper to taste.
- You might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt.
- Pepper is the same way, although use it more sparingly.
- Just remember to add a little at a time, until you get it where you like it.
- Once that is done, I usually put a couple of pats of margarine on top of the finished potatoes to let it melt.
- Then sprinkle parsley over it.
- This will make the best mashed potatoes I've ever found anywhere.
Nutrition Facts : Calories 450.9, Fat 13.5, SaturatedFat 3.5, Cholesterol 5.2, Sodium 171, Carbohydrate 75.4, Fiber 9.4, Sugar 3.5, Protein 9.4
GARLIC MASHED POTATOES
These garlic mashed potatoes are rich and very tasty! For a creamier texture, use heavy cream in place of the milk. These are also terrific topped with green onions.
Provided by LORNASCHMALZ
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of water to boil; add potatoes, and boil until soft, about 20 to 25 minutes. Drain, and place in a large bowl.
- Combine potatoes with milk, butter, garlic, salt, and pepper. Mix with an electric mixer or potato masher to your desired consistency. Sprinkle with sesame seeds.
Nutrition Facts : Calories 416.6 calories, Carbohydrate 57.3 g, Cholesterol 32.9 mg, Fat 14.8 g, Fiber 8.7 g, Protein 12.6 g, SaturatedFat 8 g, Sodium 107.5 mg, Sugar 3.2 g
MASHED POTATOES
Tyler Florence's Mashed Potatoes recipe from Food Network is foolproof: Butter and cream guarantee richness, while the bay leaf and chives add herbal notes.
Provided by Tyler Florence
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaf. Meanwhile, heat the cream and butter in a small saucepan. Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives.
COLCANNON
Steps:
- Peel the potatoes and cut them into 2-inch pieces. Add them to a Dutch oven and cover with 1 inch of water. Bring to a boil over medium-high heat and add 2 tablespoons of salt. Boil, stirring occasionally, until the potatoes are very tender, about 15 minutes. Drain the potatoes in a colander and set aside.
- In the same Dutch oven, melt the butter over medium heat. Add the cabbage or mixture of greens, the remaining 1 teaspoon of salt, and the pepper. Cook, stirring often, until the cabbage mixture ;is softened, about 5 minutes.
- Reserve 1/4 cup of the green onions for garnish and add the remaining green onion and garlic into the cabbage mixture. Cook, stirring often, until the garlic is lightly browned, about 2 minutes.
- Reduce the heat to medium-low. Add the half-and-half and cook 2 to 3 minutes until warm. Add the potatoes, then mash and stir until the mixture is well combined. Season with additional salt and pepper, to taste.
- Transfer the colcannon to a serving dish and top with more butter, if preferred. Sprinkle with the reserved 1/4 cup green onions.
BASIC MASHED POTATOES
If you love good, old fashioned mashed potatoes this is the perfect recipe. Simple and delicious.
Provided by Esmee Williams
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
- In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.
Nutrition Facts : Calories 257.1 calories, Carbohydrate 43.7 g, Cholesterol 20.1 mg, Fat 7.2 g, Fiber 3.7 g, Protein 5.6 g, SaturatedFat 4.5 g, Sodium 76.1 mg, Sugar 4.6 g
More about "how to prepare mashed potatoes food"
MASHED POTATOES RECIPE FOR BABIES AND TODDLERS
From gkfooddiary.com
Category Baby FoodTotal Time 30 mins
- Keep all the ingredients ready. Wash the potatoes thoroughly in running water. Peel the skin of potatoes using a peeler.
- Then cut them into small cubes. Then boil them in a sauce pan with a cup of water until soft. Alternatively you can also pressure cook the potatoes with enough water for 2-3 whistles or you can steam cook/bake the potatoes too.
- Once the potatoes are cooked, strain the potatoes using a strainer to remove the excess water (if any). Then place the potato pieces in to a wide bowl.
- Now add butter and asafoetida to the potatoes. Mash the potatoes well (without any chunks) with a fork or potato masher. Add breastmilk/formula milk/ Cow's milk, pepper powder and salt. Mix well until you get a creamy mash. Alternatively you can puree the potatoes in a mixie/blender along with milk, salt and pepper to get fine puree.
BEST HOMEMADE MASHED POTATOES RECIPE - HOW TO …
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5/5 (14)Total Time 30 mins
STEP-BY-STEP INSTRUCTIONS FOR THE PERFECT MASHED POTATOES
From thespruceeats.com
Estimated Reading Time 4 mins
- Choose the Right Potatoes. Everyone has their own idea of what makes perfect mashed potatoes. Whether you're seeking a creamy or fluffy mash, spuds rich with cream or something as light as air, you can use the tips in this guide to make perfect mashed potatoes no matter which recipe you use.
- Boil the Potatoes Whole. Plenty of recipes and tips will have you peel and cut potatoes into even pieces. A much better option is to buy potatoes that are all about the same size so they will cook evenly.
- Dry the Potatoes. Drain the potatoes, return them to the hot pot, and return the pot to low heat. Cook, uncovered, shaking the pan every few minutes, for 5 to 10 minutes to evaporate as much water from the hot potatoes as you can.
- Peel & Mash the Potatoes. The extent to which it is worth the $15 or so that a ricer costs when it comes to mashed potatoes cannot be stressed enough. A ricer mashes potatoes utterly and completely, without a bump or lump in sight.
- Add Hot Cream, Butter, or Other Flavorings. Heat any cream, milk, butter, or flavorings before you add them to the mashed potatoes. This will keep the potatoes hot and also keep them fluffy.
HOW TO MAKE MASHED POTATOES IN 4 STEPS - COOK WITH ...
From cookwithcampbells.ca
Estimated Reading Time 1 min
- Prep the Potatoes. Peel and cut the potatoes into 1-in. cubes. The best mashing potato is a “russet”. It’s high starch and low in water content results in a fluffy texture that remains light and airy when cream and butter are mixed in.
- Simmer the Spuds. Simmer the potatoes in enough Campbell’s® Chicken broth or salted water to cover. Cook them for 10 minutes or until the potatoes can be easily pierced with a fork.
- Dry Them Out. Drain the potatoes and return them to the pan, reserving the cooking broth. To evaporate excess moisture, cook the potatoes briefly over medium heat, stirring constantly.
- Do the Mashed Potato. Use a hand-held masher, electric mixer or ricer to mash the potatoes. Add cream or milk, butter and enough of the reserved broth to reach the consistency you like.
CLASSIC MASHED POTATOES RECIPE - LEARN HOW TO COOK ...
From howtocook.recipes
Ratings 1Category Side DishCuisine AmericanTotal Time 50 mins
- Peel the potatoes then cut into even 1” cubes. Transfer them to a pot of cold water. Add the garlic and sea salt into the water then bring to a boil and cook for about 12 minutes or until the potatoes are fork tender then drain the water.
- While the potatoes are boiling, heat the butter, milk, and another pinch of sea salt in small bowl in the microwave until the butter is just melted without the milk boiling. Set aide.
- Next, pan-dry the potatoes. Place the potatoes in the stockpot and put back over the burner. Hold the handles of the stockpot and shake gently for about 1 minute to cook off some remaining steam.
- Next, mash the potatoes to the desired consistency. Once they reach your desired consistency, fold in the butter mixture with a spatula until they’ve soaked up the liquid. Then, fold in the cream cheese until just combined to prevent over-mixing. Taste the potatoes and season with more salt if desired. Serve warm immediately.
HOW TO DEHYDRATE MASHED POTATOES - FOR HOME OR THE TRAIL
From gettystewart.com
5/5 (4)Category Side DishCuisine AmericanEstimated Reading Time 6 mins
- Wash and peel potatoes. You can leave the peel on, but pieces with peel will not re-hydrate as smoothly. Cut each potato into 4 pieces and place in pot. Cover potatoes with cold water and bring to a boil. Reduce heat and simmer until potatoes are soft and tender, 20 minutes. Do not under-cook.
- Begin mashing the potatoes with some of the reserved liquid (you could also use soup stock). Mash and add liquid as needed to make a very smooth mash. Make your mashed potatoes a little runnier than you normally would to get a nice smooth leather that will turn into a nice smooth powder.
- You can add spices or seasoning (garlic powder, salt, pepper, paprika, etc.) to the mash now or wait until the finished product. I prefer making plain mashed potatoes and seasoning when making the final recipe.
HOW TO MAKE MASHED POTATO RECIPE - BBC FOOD
From bbc.co.uk
Category Side Dishes
- Place the potatoes in a large pan of water over a high heat. Add a pinch of salt and bring to the boil.
- Boil the potatoes gently until tender. When you can break the potatoes with a fork or cut them easily with a knife, they're done. Drain them in a colander.
- Leave the potatoes in the colander until the steam has evaporated (about 3-4 minutes). If the potatoes are still wet when you start to mash, you will end up with watery mash.
- Place the potatoes in a large bowl and mash them with a potato masher. The harder you work them, the lighter and fluffier they'll become. Don't use anything electrical.
- Mash the butter into the potato. Once it has melted into the mash, add a splash of cream. Mash again and check the consistency, adding more cream if necessary.
19 THINGS TO DO WITH LEFTOVER MASHED POTATOES
From thespruceeats.com
- Kopytka (Polish Mashed Potato Dumplings) These mashed potato dumplings, or kopytka, are called “little hooves” in Polish because they come out shaped just so.
- Crispy Potato Patties. Form those leftovers into crispy potato patties. Adding Parmesan cheese creates a nutty, creamy, cheesy side dish for meatloaf, steak, or any other protein.
- Traditional Bubble and Squeak. Mashed potatoes are the "glue" that holds together a British favorite. Bubble and squeak is a fantastic way to use up any leftover veggies, and it comes together quickly in a frying pan.
- Leftover Turkey Empanadas. Turkey empanadas are a unique way to use up all the leftovers from Thanksgiving dinner. The handheld pies start with packaged pie crust, which you can fill with turkey, gravy, mashed potatoes, dressing, and a few seasonings.
- Stuffing Waffle Grilled Cheese. Grab your waffle iron and make waffles out of stuffing for this unique and super-filling sandwich. Fill it with leftover mashed potatoes, your favorite cheese, and cranberry jelly.
- Easy Potato Bread. This moist, tender potato bread tastes amazing. It works great as a side for roast pork or to soak up gravy but also makes perfect grilled cheese or sandwich bread.
- Cheddar Mashed Potato and Ham Bake. If you also have leftover ham, this hearty casserole makes a great next-day dinner. Diced ham, veggies, cheddar cheese, and leftover potatoes come together in a filling casserole that can adapt to whatever you have on hand.
- Vegan Mashed Potato Patties With Swiss Chard. Swiss chard gives these potato patties a pleasantly bitter taste. The vegetarian and vegan patties can go gluten free if you use an alternate flour.
- Day After Thanksgiving Burrito. Mashed potatoes, turkey, stuffing, and cranberry sauce wrapped up in a tortilla make an amazing day-after burrito. Try it for a brunch meal that makes the most of your leftover Thanksgiving ingredients without tasting like the same old thing all over again.
- Traditional Colcannon. Make colcannon by adding shredded cabbage and onion to your leftover mashed potatoes. The recipe's traditional Irish flavor will disguise them as an entirely new dish.
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