MAKE-AHEAD MASHED POTATOES
These creamy mashed potatoes can be made in advance and then stored in the refrigerator or freezer until you are ready to serve them. Slowly heating them in the oven is the perfect way to maintain the fluffiness of the potatoes without making them gluey, which can happen if you heat them to fast and too hot (we're looking at you, microwave).
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield About 9 cups
Number Of Ingredients 4
Steps:
- Lightly scrub the potatoes. Put them in a large stockpot, fill with cold water to cover by about 2 inches and season generously with salt. Bring to a boil, then lower the heat to maintain a strong simmer and cook until the potatoes are fork-tender in the center, 50 to 55 minutes.
- Drain the potatoes in a colander in the sink. Let cool enough so that you can handle them, about 10 minutes. It is important that the potatoes do not cool too much because they will mash more easily when hot.
- Meanwhile, add the butter to the same pot that you used to cook the potatoes (no need to clean it). Melt completely over medium heat, stirring occasionally, 2 to 3 minutes. Turn off the heat.
- Heat 3/4 cup of the cream in a microwave-safe measuring cup or bowl until steaming and set aside.
- Holding the potatoes in a clean kitchen towel, gently peel the skins off with a paring knife. Quarter the potatoes and put them in the pot along with 2 1/2 teaspoons salt. Use a potato masher to mash the potatoes until smooth and fluffy (see Cook's Note).
- Add the cream and stir until combined. Season with pepper and additional salt if needed. Allow to cool to room temperature, then transfer to an airtight container and refrigerate for up to 2 days or freeze up to 3 months.
- To reheat refrigerated mashed potatoes: Position a rack in the center of the oven and preheat to 350 degrees F. Spoon the mashed potatoes into a 13-by-9-inch baking dish. Drizzle with the remaining 1/2 cup cream. Stir until combined, making sure there are no pools of cream at bottom of the baking dish.
- Cover with foil and bake for 20 minutes. Remove from the oven and gently stir the mashed potatoes. Cover again and continue to bake until the potatoes are hot and steamy, 20 to 25 minutes more. Season with additional salt and pepper if needed.
- To reheat frozen mashed potatoes: Thaw the potatoes completely in the refrigerator and cook according to the same directions as refrigerated potatoes but do not add cream. The potatoes might seem watery at first but will thicken as they heat up.
- Transfer the hot mashed potatoes to a large bowl for serving.
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.
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
MARKS TWICE BAKED POTATOES
Make and share this Marks Twice Baked Potatoes recipe from Food.com.
Provided by HELEN PEAGRAM_40951
Categories Potato
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bake potatoes until slightly softened or microwave 12 minutes.
- Slice in two lengthwise. Mix shredded cheese and remaining ingredients together in a mixing bowl, reserving 1 tablespoon of Parmesan and the paprika.
- Scoop out potatoes and put hot scoops in with cheese mixture. Cut in well with a knife until well blended.
- Fill potato shells with mixture, top with remaining Parmesan and paprika.
- Place in a well greased casserole dish and bake at 350 for 30 minutes or until browned.
- MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06
Nutrition Facts : Calories 451.3, Fat 30.7, SaturatedFat 18.5, Cholesterol 94.3, Sodium 496, Carbohydrate 31.2, Fiber 3.1, Sugar 2.4, Protein 14.3
KITTENCAL'S MAKE-AHEAD MASHED POTATOES
Preparing this ahead will save you tons of time in the kitchen, you may make them up to 3 days in advance, use only russet potatoes for this reds will not work the same, you may also add in 1/2 cup half and half cream or milk if desired, also the cheddar cheese is only optional if I am serving it to guests at my holiday table I most always omit and sprinkle a light dusting of paprika on top, or you may add it into the potato mixture if desired, and if you are serving a large crowd you may want to double and bake and serve in two pans ---------- don't wait to make this for the holidays, these are that good I think you will find yourself making them all the time!
Provided by Kittencalrecipezazz
Categories Potato
Time 40m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Butter a 13 x 9-inch casserole dish.
- Cook potatoes in a large pot of boiling water with 1 tablespoon salt and 1 tablespoon white vinegar until just fork-tender (do not cook the potatoes until very soft just until a fork goes easily into the potatoes all the way)drain and place in a large bowl.
- Using an electric mixer beat the hot potatoes until just semi smooth and still a little chunky (I use my Kitchen Aid stand mixer for this).
- Add in cream cheese, sour cream, butter, onion powder, salt and black pepper; mix until combined and smooth.
- Spread the mixture into prepared baking dish.
- If desired you may sprinkle the top lightly with paprika, then allow to come down to room temperature.
- Cover and refrigerate for up to 3 days.
- When ready to bake set oven to 350 degrees F.
- Bake uncovered for about 25-30 minutes or until hot.
- If desired sprinkle the shredded cheddar cheese on top and return to oven to melt (about 3 minutes).
Nutrition Facts : Calories 383, Fat 16.8, SaturatedFat 10.1, Cholesterol 47.1, Sodium 392.4, Carbohydrate 52.8, Fiber 6.5, Sugar 3.1, Protein 7.3
TO DIE FOR MAKE-AHEAD MASHED POTATOES
These are the BEST mashed potatoes EVER! And they are so user-friendly because you can make them the night before. I never take these anywhere without people begging me for the recipe. Once you make these, you will never want to make them any other way. Also great in twice-baked potatoes. And, if you need really easy, buy pre-cooked mashed potatoes, add from these ingredients, stir, and re-heat in microwave. Tastes almost as good as home-made! My favorite way to cook these are in the crockpot! EDIT: Please note that I have always cooked these in the crockpot and have never baked them; I have gotten new feedback that they taste FAR BETTER if cooked in the crockpot, so this is now my only recommendation for cooking source.
Provided by Helping Hands
Categories Potato
Time 2h45m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Boil potatoes until tender.
- Beat softened cream cheese and sour cream in mixing bowl.
- Add hot potatoes and beat until smooth, adding small amounts of milk as needed.
- Add butter, chives, salt, pepper and onion powder and beat until well-mixed.
- Add garlic, green onions, and marjoram and beat until well-mixed.
- Pour into either casserole dish or crockpot.
- Dot with additional butter and sprinkle with paprika.
- Bake for 25 minutes in 350°F oven or cook on low in crockpot for 2-3 hours. If cooked in crockpot, add a few additional drops of butter and stir, just before serving.
- Sprinkle with Bacon Bits or crumpled bacon just before serving.
- NOTE: Can be refrigerated overnight in either casserole dish or crockpot.
MARK'S MASHED POTATOES
Make and share this Mark's Mashed Potatoes recipe from Food.com.
Provided by Cattleships
Categories Potato
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Fill 3 qt sauce pan half way with water.
- Add garlic powder, Thyme, and (aprox. 3 tbs) salt.
- Bring to low boil and add potatoes cubed into 1 1/2 to 2 1/2 inch pieces.
- Let boil until a fork will easily penetrate large pieces.
- Drain off water and add salt and pepper to taste, butter (tastes better that margarine) and milk (carefully).
- Mash potatoes (I use a waffled round hand potatoe masher instead of a mixer because I like lumpy, but that takes some elbow grease).
- You can work with the ingredients a bit to get the right texture.
Nutrition Facts : Calories 113.8, Fat 5.5, SaturatedFat 3.5, Cholesterol 15.7, Sodium 48.4, Carbohydrate 14.3, Fiber 1.3, Sugar 1, Protein 2.5
More about "marks mashed potatoes food"
ULTIMATE MASHED POTATO | M&S - MARKS & SPENCER
From marksandspencer.com
Ethical choice ✕ Marks & Spencer is an ethical choice.Good On You rating for Marks & SpencerIt's a StartRating is based on the brand's impact on Planet People Animals Visit site 4.3/5 (7)
M&S ULTIMATE MASH POTATO | OCADO
From ocado.com
STEP-BY-STEP INSTRUCTIONS FOR THE PERFECT MASHED …
From thespruceeats.com
HOW TO MAKE MASHED POTATOES PERFECTLY - BEST WAY TO …
From food52.com
26 MASHED POTATOES RECIPES AND IDEAS - FOOD.COM
26 BEST LEFTOVER MASHED POTATO RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
MUST-TRY MASHED POTATO RECIPES - FOOD COM
From foodnetwork.com
Author By
HOW TO MAKE MASHED POTATOES | THANKSGIVING HOW-TOS
From foodnetwork.com
Author Food Network Kitchen
MAKE-AHEAD MASHED POTATOES | CANADIAN LIVING
From canadianliving.com
18 MASHED POTATOES RECIPES SURE TO BE A SUPPERTIME SMASH - SOUTHERN LIVING
From southernliving.com
EVERYTHING YOU NEED TO MAKE MASHED POTATOES | FOX 56 NEWS
From fox56news.com
WHAT TO SERVE WITH MASHED POTATOES? 14 DELICIOUS IDEAS
From alices.kitchen
MARKS AND SPENCER - MASHED POTATO CALORIES, CARBS
From myfitnesspal.com
LOW CARB AND KETO ALTERNATIVES TO MASHED POTATOES
From marksdailyapple.com
MASHED POTATO RECIPES
From allrecipes.com
HOW TO MAKE MASHED POTATOES IN THE NINJA FOODI
From mommyhatescooking.com
MAKE-AHEAD MASHED POTATOES RECIPE - NYT COOKING
From cooking.nytimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search