BAREFOOT CONTESSA'S MASHED POTATOES
From Barefoot Contessa Family Style cookbook, 2002. My kids love these mashed potatoes and request them often!
Provided by Juenessa
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook the potatoes in a large pot of boiling salted water for 15 to 20 minutes, until very tender.
- Meanwhile, heat the butter and half-and-half in a small saucepan.
- Drain the potatoes.
- While still hot, place the potatoes in the bowl of an electric mixer fitted with the paddle attachment.
- With the mixer on low speed, slowly add the hot half-and-half mixture, the sour cream, 2 teaspoons salt, and the pepper.
- Mix until the potatoes are mashed but not completely smooth.
- Serve hot.
Nutrition Facts : Calories 400.8, Fat 21.9, SaturatedFat 13.7, Cholesterol 56.6, Sodium 611, Carbohydrate 47.5, Fiber 4.1, Sugar 2, Protein 5.6
HOW TO MAKE MASHED POTATOES USING CANNED POTATOES
This recipe shows the reader how to make mashed potatoes from canned potatoes
Provided by Wendi Spraker
Categories Side
Time 15m
Number Of Ingredients 9
Steps:
- Drain the canned potatoes well.
- In a medium saucepan over medium heat add the water and the can of potatoes.
- Heat the potatoes until the water is bubbling and keep heating till the potatoes are heated through. Turn the heat off.
- Drain the potatoes again.
- Set the pot back on the hot stovetop and place the butter, garlic and onion powder, parmesan cheese and sour cream into the potatoes. Mash well with a potato masher OR whip with a kitchen mixer.
- Once mixed, if too thick, add the milk SLOWLY. Start with ¼ cup and then add by tablespoon fulls until desired consistency is reached.
- Taste and add salt and pepper.
Nutrition Facts : Calories 180 kcal, ServingSize 1 serving
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.
MASHED POTATOES USING CANNED POTATOES RECIPE - (4.5/5)
Provided by á-7198
Number Of Ingredients 4
Steps:
- Directions 1.Place potatoes and milk in a large saucepan; bring to a boil over medium-high heat and continue boiling 1 minute to heat through. Remove from heat. 2.Add butter. Using a potato masher; mash to desired consistency. Season to taste with salt and pepper, if desired. If too thick, add more milk.
COLCANNON MASHED POTATOES
Steps:
- Place the potatoes and 2 tablespoons salt in a large pot. Add enough water to cover the potatoes by at least 1 inch and bring to a boil over high heat, then reduce to a simmer until the potatoes are cooked through and fork tender, 20 to 30 minutes.
- Meanwhile, heat the half-and-half, butter, garlic, 1 teaspoon salt and 1/2 teaspoon black pepper in a small saucepan over medium heat. Bring to a simmer, then turn off then heat and set aside.
- Drain the potatoes and pass through a ricer into a large bowl. Remove the garlic from the half-and-half mixture. Stir the half-and-half mixture, cabbage, three-quarters of the green onions and salt and pepper to taste into the potatoes until combined. Top with the remaining green onions and extra pepper.
CLASSIC MASHED POTATOES
Provided by Ina Garten
Time 28m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Peel the potatoes, cut them into 1-inch cubes and place them in a large pot of boiling salted water. Simmer uncovered for 10 to 12 minutes, until the potatoes are tender. Drain the potatoes in a colander and then return them to the pot.
- Meanwhile, heat the milk and butter in a small saucepan until the butter is melted.
- Using a hand held mixer, break the potatoes up and at low speed slowly add the hot milk/butter mixture to make the potatoes very creamy. Add the sour cream, 2 teaspoons of salt and the pepper and whisk to combine. Serve hot.
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
BEST EVER CREAMY MASHED POTATOES
Make everyone's favourite side dish, creamy mashed potatoes. This simple recipe results in fluffy, comforting mash that the whole family will love
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 40m
Number Of Ingredients 3
Steps:
- Tip the potatoes into a large pan, cover with cold water and sprinkle with a generous pinch of salt. Set the pan over a high heat and bring to the boil. Once boiling, reduce the heat to a simmer and cook for 15-20 mins until the potatoes are very tender - they should be able to be easily pierced with the tip of a knife. Drain well, then return to the pan and leave to steam-dry for 5 mins.
- Pass the potatoes through a ricer into a large bowl for a lump-free mash (you may need to do this in batches). Alternatively, mash with a potato masher until smooth, then press through a sieve using the back of a spoon to get rid of any remaining lumps.
- Tip the 50g Yeo Valley Organic salted butter, the milk and some seasoning into the bowl with the hot mash. Beat everything together with a wooden spoon or spatula until the butter has melted and the mixture is smooth and creamy. Add a splash more milk to loosen, if needed. Top with the remaining 1 tbsp butter and leave it to melt for a few seconds before serving.
Nutrition Facts : Calories 302 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.13 milligram of sodium
MASHED CANNED POTATOES WITH TOPPINGS/OVEN STYLE
This recipe was born because I didn't want to peel fresh potatoes or carry them in the trailer on our way to Alaska on the Alcan Highway.And you definitly want to carry food with you! Expensive to buy on the road.
Provided by Montana Heart Song
Categories Breakfast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cut the potatoes into slices, then mash with a fork or mixer. On the road I didn't have a mixer.
- Add all of the ingredients except the toppings. If you need a little more milk, add.
- Grease a 8 or 12 cup muffin pan or raised side square baking pan.
- Place mashed potatoes in the pan.
- Make dents with a spoon every four inches in the square pan.
- Make a dents in each muffin cup.
- Preheat oven to 375 degrees.
- Cover with foil. Bake 20 to 25 minutes.
- Gas ovens seem to be hotter than electric ovens.
- Add all toppings in the order given,except the sour cream.
- Cover with foil, bake about 5 to 7 minutes.
- Let set about 5 minutes covered.
- Use a heat resistant spatula to take out of muffin tin or cut into squares from pan.
- Add dollop of sour cream if desired. Serve.
- Note: If you have precooked hamburger or sausage you may add after the spagetti sauce but use less potato in each muffin cup.
Nutrition Facts : Calories 257.3, Fat 8.9, SaturatedFat 2.1, Cholesterol 6.2, Sodium 66.9, Carbohydrate 39.6, Fiber 4.9, Sugar 2, Protein 5.9
MOM'S MASHED POTATOES
These are the best potatoes. Mom calls them whipped potatoes. She doesn't like lumpy spuds. Use the left overs in hot beef sandwiches, shepherds pie, or the next meal of some sort, lol.
Provided by Dienia B.
Categories Potato
Time 59m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Boil the potatoes.
- Drain the potatoes, saving 1/2 cup of the water.
- Add the stick of butter.
- Whip with beaters, adding the canned milk until creamy.
- If you need more liquid, add some potato water.
- Salt and pepper to taste.
Nutrition Facts : Calories 373, Fat 12.6, SaturatedFat 7.9, Cholesterol 36.7, Sodium 373.2, Carbohydrate 59.5, Fiber 5, Sugar 21.5, Protein 7.6
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