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 WITH WHITE TRUFFLE OIL
Tender yellow potatoes mashed with garlic and drizzled with truffle oil - a positively ambrosial side dish for holiday meals or as a vegetarian entrée paired with other vegetables and fruit.
Time 45m
Yield Serves 6
Number Of Ingredients 8
Steps:
- Put whole potatoes in a saucepan and add enough cold water to cover.
- Bring to a boil, reduce heat and simmer, uncovered, until fork tender, 15 to 20 minutes.
- While potatoes are cooking, heat milk and garlic in a small saucepan over medium heat.
- Bring to a boil then reduce to a simmer and cook for 10 minutes.
- Remove from heat and add pieces of butter.
- Drain potatoes, remove skins and return to pot over medium heat.
- Mash potatoes with a potato masher or fork.
- Then add garlic-milk mixture and mash until combined well.
- Season with salt and pepper to taste.
- Drizzle mashed potatoes with truffle oil and garnish with chives.
Nutrition Facts : Calories 270 calories, Fat 11 grams, SaturatedFat 6 grams, Cholesterol 25 milligrams, Sodium 125 milligrams, Carbohydrate 36 grams, Protein 6 grams
TRUFFLED MASHED POTATOES
Provided by The Hearty Boys
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Put the potatoes into a large saucepan and cover with water. Place over high heat and bring to a boil. Cook until fork tender, about 25 minutes. Drain the potatoes and return to a low heat for 2 to 3 minutes to dry up any excess water.
- Put the cream and butter into a small saucepan and place over medium heat. Warm until the butter has melted into the cream.
- Using a masher, mash the potatoes in the saucepan. Add the garlic, cream, butter, salt and pepper and mix well using a large spoon. Stir in the truffle oil and serve.
MASHED POTATO TRUFFLES
Steps:
- For the truffles: Set up a double boiler over low heat. Add the chocolate chips, almond milk, sugar, vanilla and salt. Cook, stirring occasionally, until the chips are melted and the mixture is well blended. Remove from the heat and stir in the mashed potatoes until completely incorporated.
- Transfer the mixture to a loaf pan or small baking dish and refrigerate until firm, about 30 minutes.
- For the coatings: Pour the cocoa, pistachios and toasted coconut into separate small bowls.
- Using a tablespoon measure or small scoop, scoop out a ball from the chocolate mixture and roll between the palms of your hands. Place in the desired coating, rolling it around to coat, then transfer to a baking sheet. Repeat with the remaining chocolate mixture and coatings.
- Store in an airtight container in the refrigerator for up to 1 week.
LUXURIOUS TRUFFLE OIL MASHED POTATOES
Truffle Mashed Potatoes are rich and creamy mashed potatoes made with garlic, parmesan cheese, and flavoured with truffle oil. Truffles on a budget!
Provided by Lee-Ann Grace
Categories Side Dish
Time 25m
Number Of Ingredients 8
Steps:
- Place the potatoes into a large pot, cover with water and boil until tender (but not falling apart) then drain and return to the same pot (but with the heat off).
- Using a potato ricer or masher, mash the potatoes until smooth.
- Add in salted butter, sour cream, parmesan cheese, and garlic powder and mix to combine.
- Turn the heat back on to low, and gradually mix in milk until you achieve the desired consistency and mash is warmed through.
- Gradually mix in truffle oil and salt and pepper to taste then serve.
Nutrition Facts : Calories 315 kcal, ServingSize 1 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.
TRUFFLED MASHED POTATOES
Steps:
- Peel the potatoes and cut them in 1-inch chunks. Place them in a large, deep saucepan, cover with water, and bring to a boil. Lower the heat and simmer for 20 to 25 minutes, until very tender. Drain and return the potatoes to the saucepan.
- Meanwhile, heat the half-and-half and butter in a small saucepan over medium heat until the butter melts. Off the heat, add the truffle butter and allow it to melt. If the butter doesn't melt completely, heat the mixture slightly but don't allow the truffles to cook! With a hand mixer, beat the hot potatoes in the pot until they are broken up. Slowly beat in most of the hot truffle cream, the Parmesan, 2 1/2 teaspoons salt, and 1 teaspoon pepper and beat until the potatoes are thick and smooth. (You may have some truffle cream left over - reserve it for reheating.)
- To keep the potatoes hot or to reheat them, place them in a heatproof bowl set over a pot of simmering water. Heat slowly, adding more truffle cream if the potatoes get too thick. Season to taste and serve hot.
TRUFFLE MASHED POTATOES
Steps:
- Put the potatoes in a large saucepan and add enough cold water to cover. Salt the water and bring to a boil over high heat. Reduce the heat and simmer for about 15 minutes, or until the potatoes are tender when pierced with a sharp knife. Drain and return them to the pan.
- Set the pan over low heat and cook for about 3 minutes, stirring constantly, until the excess moisture evaporates. Rice the potatoes in a food mill or ricer into a bowl, or simply put them in a bowl and mash them with a potato masher. Add the butter, working it into the potatoes until blended.
- In a small saucepan, bring the half-and-half and sliced truffles to a boil over medium heat, infusing the cream with a powerful truffle flavor. Add the mixture to the potatoes slowly, stirring gently, until desired consistency. Do not overmix the potatoes. Season with salt and pepper, cover, and set aside to keep warm.
TRUFFLED MASHED POTATOES
Provided by Mark Risley
Categories Mushroom Potato Side Thanksgiving Vegetarian Fall Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 7
Steps:
- Cook potatoes in large pot of boiling salted water until very tender, about 20 minutes. Drain. Return potatoes to pot. Stir over medium heat until excess moisture evaporates, about 1 minute. Remove from heat. Add half and half, butter, olive oil and truffle oil. Mash until smooth. Season to taste with salt and pepper. Stir in chopped truffles, if desired. Transfer to bowl and serve.
CRISPY "SMASHED" POTATOES WITH TRUFFLE OIL
For an extra burst of truffle flavor, substitute 1 teaspoon of truffle salt for part of the sea salt
Provided by gailanng
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Put the potatoes in a large saucepan and cover with water. Add 1 teaspoon salt to the water. Bring to a boil over high heat, reduce to a simmer and cook the potatoes until they are very tender but not overcooked, about 10 minutes.
- Remove the potatoes from the water and let them drain on a dishtowel, gently patting to dry. Allow to cool.
- Gently press down on one potato with a spatula to gently flatten it to about 1/2 inch thick. Repeat, one potato at a time, until all the potatoes are flattened. Don't worry if some break apart a bit; they are still fine to use.
- Cover a large rimmed baking sheet with aluminum foil; this reduces cleanup. Transfer the flattened potatoes carefully to the baking sheet.
- Heat the oven to 450°F Pour the olive oil over the potatoes and sprinkle with the remaining salt and a few grinds of black pepper. Lift the potatoes gently to make sure some of the oil goes underneath them and that they are well coated on both sides. Roast the potatoes, about 10 to 15 minutes, turning over once gently with a spatula. Continue to roast fingerlings for about another 10 minutes until they're crispy and deep brown around the edges,. Remove from oven.
- Drizzle each potato with a few drops of truffle oil and serve hot.
Nutrition Facts : Calories 89.5, Fat 10.1, SaturatedFat 1.4, Sodium 1162.9
THE BEST MASHED POTATOES
This recipe is often requested during Thanksgiving. It's totally tasty and everyone will rave! For a variation, serve in a casserole dish, and refrigerate overnight. Sprinkle extra Parmesan cheese and butter over potatoes and reheat in the oven.
Provided by Christina C
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 20m
Yield 12
Number Of Ingredients 7
Steps:
- Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.
- Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.
Nutrition Facts : Calories 380.6 calories, Carbohydrate 36.3 g, Cholesterol 64 mg, Fat 21.8 g, Fiber 3.2 g, Protein 11.6 g, SaturatedFat 13.6 g, Sodium 356.1 mg, Sugar 0.3 g
TRUFFLE MASHED POTATOES
Fresh white truffles shaved over the mashed potatoes would be an extravagant addition, but white-truffle oil lends the same intense aroma at a fraction of the price.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 6
Steps:
- Place whole unpeeled potatoes in a saucepan of cold water. Add salt, and bring to a boil. Reduce heat, and simmer until tender when pierced with the tip of a small knife, about 40 minutes. Drain.
- When cool enough to handle, peel potatoes, and put through a ricer or food mill fitted with the finest blade. Beat in butter with a wooden spoon. Beat in hot milk little by little until a smooth, creamy consistency is achieved. Season to taste with salt and pepper. (If making ahead of time, keep in a heat-proof bowl, covered with aluminum foil, set over a pot of hot water. You may need to add additional hot milk to thin).
- Just before serving, whisk 1/2 teaspoon truffle oil into potatoes. After serving potatoes, make a little well in each portion and drizzle 1/4 teaspoon oil on top.
MASHED POTATOES WITH CHANTERELLES AND WHITE TRUFFLE OIL
Sounds a bit decadent but it's not, especially if you find fresh chanterelles growing in your yard. Just a tiny drop or two of white truffle oil will send your mashed potatoes over the edge, with or without the extravagant mushrooms! Splurge, you deserve it!
Provided by Penny Stettinius
Categories Potato
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Boil the potatoes until very soft, drain and return to the pot.
- Mash the potatoes and stir in the butter then the chicken broth, adding 1/4 cup at a time. You may not need the entire cup. Stir until you get the consistency you like.
- Heat a frying pan and add the olive oil.
- Saute the mushrooms and garlic and season with salt and pepper.
- When the mushrooms are soft, which will take about 15 minutes, add this mixture to the mashed potatoes and drizzle with the truffle oil. Serve and top with parsley.
Nutrition Facts : Calories 904.3, Fat 26.6, SaturatedFat 9.6, Cholesterol 30.5, Sodium 519.6, Carbohydrate 150.9, Fiber 19, Sugar 7.1, Protein 20.2
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