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.
SAFFRON MASHED POTATOES RECIPE - (4.4/5)
Provided by ltrodrigu
Number Of Ingredients 7
Steps:
- Place potatoes in a medium-large saucepan, then cover with cold water by 1 inch and add 1 teaspoon salt. Bring to a boil over high heat, about 15 minutes. Let cook until fork tender, 10-15 minutes more. Meanwhile, in a small lidded saucepan over low-medium heat, heat saffron, garlic and milk just until edges of milk start to bubble, about 10 minutes. Be careful not to let milk scald. Remove from heat, cover saucepan and let flavors infuse for 10 minutes. Add olive oil to milk infusion and gently reheat over low heat. Drain and mash potatoes. Fit an electric mixer with a paddle attachment and use it to whip mashed potatoes. With the motor running on low-medium speed, pour oil-milk infusion into potatoes in a slow, steady stream until velvety smooth, about 1 minute. Stir in remaining salt and Tabasco to taste. Ideally, allow purée to sit in a warm place to allow saffron flavor to fully develop, about 30 minutes.
SAFFRON MASHED POTATOES
If you're looking to serve the fluffiest and most luxurious Thanksgiving mashed potatoes this year, this saffron mashed potato recipe is for you.
Provided by Kylie Perrotti
Categories Side Dish
Number Of Ingredients 7
Steps:
- Cover the potatoes with cold water in a large pot and add a generous pinch of salt. Bring to a boil and cook until the potatoes are fork tender, about 15-20 minutes. Drain and return to the pot.
- Meanwhile, melt the butter in the microwave in 10 second increments until melted. Add the saffron, crumbling it between your fingers first. Stir to combine and set aside.
- Using a potato masher, mash the potatoes until completely smooth. Taste and season with salt, pepper, and garlic powder.
- Pour in the milk, cream, and all but a tablespoon of the saffron butter and continue mashing until smooth and combined. Taste and season again to your preferences.
- Spoon the potatoes into a bowl and use the back of your spoon to smooth it out and create some dips and valleys. Pour the remaining saffron butter on top and serve immediately. Enjoy!
Nutrition Facts : Calories 359 kcal, Carbohydrate 41 g, Protein 6 g, Fat 20 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 56 mg, Sodium 161 mg, Fiber 5 g, Sugar 3 g, UnsaturatedFat 6 g, ServingSize 1 serving
SAFFRON GARLIC NEW POTATOES
Provided by The Hearty Boys
Categories appetizer
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Melt the butter in a large saucepan over medium heat. Add the garlic and shallot and cook, stirring often, until the garlic begins to turn golden. Add the saffron powder, stir and cook an additional minute. Add the potatoes and toss to coat. Add the chicken stock, water, salt and paprika and bring to a boil. Reduce the heat to low, stir and simmer for 10 to 15 minutes, until the potatoes are fork tender. Stir in parsley. Transfer the potatoes and broth to a heat safe serving bowl or chafer and serve with sliced baguettes.
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