Mashed Potatoes 6 Ways Food

BASIC MASHED POTATOES

Basic Mashed Potatoes image

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

Ingredients

2 pounds baking potatoes, peeled and quartered
2 tablespoons butter
1 cup milk
salt and pepper to taste

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

MASHED POTATOES 6 WAYS

Mashed Potatoes 6 Ways image

Make and share this Mashed Potatoes 6 Ways recipe from Food.com.

Provided by AlainaF

Categories Mashed Potatoes

Time 35m

Yield 12 serving(s)

Number Of Ingredients 5

Ingredients

4 lbs yukon gold potatoes
1 teaspoon sea salt
1 cup warm milk
1/4 cup unsalted butter
salt and pepper

Steps:

For variations, see below.
Peel and quarter potatoes. Add to large pot, cover with 3" of cold water, and bring to a boil.
Add salt and simmer potatoes until tender, about 15 minutes.
Reserve 1 cup of cooking liquid and drain potatoes in colander.
Return potatoes to pot with milk, butter and 1/2 cup reserved liquid.
Mash with potato masher until almost smooth, adding more cooking liquid as needed.
Season to taste.
Bacon-onion mash: Mix 8 chopped, cooked slices bacon and 3/4 cup finely chopped scallion greens into finished potatoes.
Garlic mash: Wrap 1 head garlic in foil. Roast in 400 degree oven, 45 minutes. Squeeze cloves into milk for potatoes and mash with fork.
Blue cheese mash: Use low-fat buttermilk instead of milk and fold in 3/4 cup blue cheese crumbles.
Herb mash: Stir fresh herbs (such as 1 cup chopped flat leaf parsley, chives, or chervil) into finished potatoes.
Extra creamy mash: Whisk 1/2 cup cream cheese and 3/4 cup chopped fresh chives into finished potatoes.
Spicy mash: Fold 2 teaspoons canned chipotle in adobo sauce and 1/4 cup sour cream into finished potatoes.

Nutrition Facts : Calories 178.6, Fat 4.7, SaturatedFat 2.9, Cholesterol 13, Sodium 210.3, Carbohydrate 31.4, Fiber 2.7, Sugar 1.3, Protein 3.5

27+ EXCITING LEFTOVER MASHED POTATO RECIPES (+MASHED POTATO CAKES)

27+ Exciting Leftover Mashed Potato Recipes (+Mashed Potato Cakes) image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Categories Main Course

Time 30m

Number Of Ingredients 6

Ingredients

2 cups leftover mashed potatoes
1/2 cup grated parmesan cheese
1 egg
2 Tbsp. fresh chives
2 Tbsp. extra virgin olive oil
1/2 cup flour

Steps:

Mix egg, cheese, and chives in a bowl.
Stir in mashed potatoes and flour.
Shape into patties.
Dredge in flour , fry for 3 minutes on each side.

Nutrition Facts : Calories 225 kcal, ServingSize 1 serving

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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.

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Potato cakes. When cooled, mashed potato becomes pliable and easy to shape. It can be combined with fish – smoked haddock, trout, kippers and salmon work well.
Mashed potato pie topping. As well as classic cottage pies and super satisfying shepherd’s pies, you can spread mash on lots of different fabulous fillings.
Lemon & orange cake. Gluten-free baking requires some clever swaps. In this recipe, mashed potato is teamed in equal parts with gluten-free self-raising flour.
Potato pancakes. From Irish boxty to Jewish latkes, the potato pancake is a universal treat. In this recipe for dense American-style pancakes, part of the flour is replaced with leftover mash.
Croquettes. These breadcrumbed fritters are great for a tapas spread. Traditional Spanish ‘croquetas’ usually contain jamón, cheese and white béchamel sauce, but you can also make them with mashed potatoes.
Gluten-free lemon drizzle cake. This bake doesn’t even require flour – it’s replaced with mash and ground almonds. The result is a moist and dense cake that’ll leave everyone guessing about the surprise ingredient.
Vegetarian kofta. This North Indian dish is best made with cooled mash. The fried patties are filled with paneer cheese, nuts and lots of spices, and served with a ‘gravy’ of peanuts and tomatoes.
A thickening agent. In very small quantities, mashed potato can be used to thicken traditional gravies and sauces. Use it cautiously as you would cornflour – and make sure it’s stirred in very thoroughly.
Gnocchi. These Italian dumplings have a reputation as heavy comfort food, but try making a lighter version at home. This recipe states that for optimum results warm mash should be used, so reheat your leftovers in the microwave, if you like.
Soup. While mash would work perfectly well in a traditional leek & potato soup, go off-piste with a more adventurous combination. This unconventional chowder recipe takes the classic seafood soup and bulks it out to something altogether meatier.

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Place the potatoes in a large saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat to low, cover, and simmer 12 to 15 minutes or until the potatoes feel tender when pierced with a wooden skewer. Drain and return to pan.
Shake over low heat to dry slightly. Using an electric mixer (never a food processor, which makes potatoes gluey), beat the potatoes until smooth. Add the butter in small pieces with the salt and pepper and beat until melted. Add the milk, 1/4 cup at a time, beating until smooth.
If you want to add some variety to your mashed potatoes, mix in any of the following: 3 tablespoons pesto; 4-ounces soft goat cheese and 2 tablespoons minced scallions; 1 head Roasted Garlic; 6 sun-dried tomatoes in oil, minced; 1/2 pound kale or cabbage, cooked and chopped, and 1 to 2 tablespoons finely chopped horseradish.

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Milk and Butter. A liquid you could use to make mashed potatoes less salty is milk. Whether it is regular milk or plant-based milk, it will help dilute the salt in your mashed potatoes without making them too runny like water does.
Cream. This method is remarkably similar to adding milk or butter to your mashed potatoes. If you have not used milk yet, you can add some cream to the mixture.
Lemon and White Vinegar. This might sound like odd advice, but adding one or two tablespoons of something acidic like lemon juice or white vinegar might help.
More Potatoes. If you do not want to alter your mashed potatoes by adding milk, butter, cream, lemon juice, or white vinegar, the only other option is to include more potatoes.
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Pick Your Potato. When it comes to how to make homemade mashed potatoes, not all spuds are created equal. The starchy variety are definitely best for the job (think Idaho and Russets) because they break apart easily and produce that perfect light and fluffy texture when mashed.
Cook Them. Now onto how to cook potatoes. The traditional method for how to make mashed potatoes from scratch is to place peeled, uncut potatoes in cold, salted water.
Mash Them. How to mash potatoes? The key is handle them as little as possible. Never throw your tubers into a blender or food processor, or you’ll be on the fast track to creating cement.
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