Smoky Golden Mashed Potatoes Food

SMOKEY SPICY MASHED POTATOES

Steps:

• Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain.
• Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the chopped chipotles, 2 teaspoons salt and freshly ground pepper to taste.
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SMOKY GOLDEN MASHED POTATOES

Steps:

• Follow package direction and prepare mashed potatoes.
• Stir in bacon and cheese and serve.

YUKON GOLD MASHED POTATOES

Steps:

• Peel and cut potatoes into a ½-inch dice. To prevent potatoes from wobbling as you dice, cut a flat base for the potato to rest on as you make your slices. (Note: Potatoes can be peeled and diced 1 day in advance. Store completely submerged in cold water in the refrigerator, changing the water every few hours to prevent browning.) Place potatoes in a pot filled with cold salted water (as "salty as the sea"). Bring to a boil over high heat, 6-8 minutes. Once boiling, reduce to a simmer and cook until fork-tender but not falling apart, 15-20 minutes.
• Drain the potatoes in a colander, then add back to the pot. Turn heat to low and let the potatoes release additional moisture, 1-2 minutes. Turn off the heat.Transfer potatoes to a large bowl. Work all the potatoes through the ricer and back into the pot.
• With the pot over low heat, gently fold in butter and sour cream, mixing just enough to melt and incorporate; overmixing will result in a gluey texture. Add the milk a splash at a time, gently mixing to incorporate; repeat until you reach your desired consistency. (You may have milk left over.) Season to taste with salt and pepper. Transfer to serving bowl; garnish with extra butter and/or freshly chopped chives, optional. Serve immediately.

GOLDEN MASHED POTATOES

Steps:

• In 3-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Cover and boil gently (simmer) 15 to 20 minutes or until potatoes are fork-tender. Drain.
• In same saucepan, mash potatoes, butter and salt with potato masher just until lumpy. Gradually add yogurt, mashing until blended but still lumpy. Stir in pepper and chives.

SMOKY GOLDEN MASHED

Steps:

• Follow package direction and prepare mashed potatoes.
• Stir in bacon and cheese and serve.

GOLDEN BAKED MASHED POTATOES

Steps:

• Heat oven to 350ºF.
• Beat potatoes, milk and butter until fluffy. Stir in chives and half of the VELVEETA.
• Spoon into 1-qt. casserole; sprinkle with Parmesan cheese.
• Bake 20 to 25 min. or until heated through. Top with remaining VELVEETA; bake 5 min. or until VELVEETA begins to melt.

GOLDEN SWEET SMASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain., Mash potatoes with milk; stir in the cheese, paprika, salt and pepper.

SMOKY RIB-EYE STEAKS WITH LOADED MASHED POTATOES

Steps:

• Arrange a steamer basket in a large pot with 1 inch of water in the bottom. Spread the potatoes in the basket in an even layer, cover, and bring to a boil. Reduce the heat to medium low and steam until the potatoes are tender, about 15 minutes.
• Meanwhile, cook the bacon in a large cast-iron skillet over medium heat, turning once, until crisp, 7 to 8 minutes total. Transfer the bacon to a paper-towel-lined plate; discard all but 1 Tbs. of the fat from the skillet.
• Season the steaks all over with the paprika, 1-1/2 teaspoons salt, and 1/2 teaspoons pepper. Heat the skillet with the reserved bacon fat over medium-high heat. Arrange the steaks in the skillet in a single layer. Cook, flipping once, until deep golden-brown outside and medium rare inside, 10 to 12 minutes total. Transfer the steaks to a cutting board and let rest for 5 minutes.
• Meanwhile, transfer the hot potatoes to a large bowl. Stir in the milk and butter and mash with a potato masher until just combined. Stir in the cheese, sour cream, scallions, and salt and pepper to taste.
• Slice the steaks across the grain and transfer to dinner plates. Serve the potatoes on the side with the bacon crumbled on top.

SLOW-COOKED GOLDEN MASHED POTATOES

Steps:

• In a 6-qt. slow cooker, combine the first 5 ingredients. Cook, covered, on high 4-5 hours or until potatoes are tender (do not drain liquid)., Mash potatoes, gradually adding mayonnaise, cheese and enough milk to achieve desired consistency.

SMOKY MASHED POTATOES

Steps:

• Preheat oven to 375 f.
• Place each head of Garlic on a square of foil, drizzle with a tsp of Olive Oil, twist up like a pair of Hershey's Kisses.
• Roast Garlic for 25 min.
• open foil, cool to handling temperature.
• Add Potatoes, Oregano, Salt, and Pepper to boiling Water, reduce heat to a slow boil.
• Cover and cook 30 min.
• Drain well and place in a large bowl.
• Add Half and Half, Mash 'til smooth.
• You know how moist or dry you like your spuds.
• Adjust Salt and Pepper to taste.
• Add Chipotle Sauce to taste.Mix well.
• Break Garlic into cloves and sqeeze into bowl, try to keep the cloves as whole as possible.
• Carefully fold the Garlic into the Potatoes.
• Everyone asks for a copy of this one.

SMOKED MASHED POTATOES

Steps:

• Put 1 gallon of water in six-quart stockpot, add 1 tablespoon salt and bring to a boil over high heat. Add potatoes and cook until fork-tender, about 25 minutes. Drain, reserving 1 cup cooking water.
• Smoke potatoes to taste in a smoker, according to manufacturer's instructions. If you do not have a smoker, set a 13-by-16-inch aluminum roasting pan with a rack on the stove top so that it spans 2 burners. Scatter 2 tablespoons ground hickory, apple or cherry wood chips (designed for stove-top smokers) evenly in pan. Lay a double thickness of aluminum foil over rack, and crimp any overhanging foil around edges. Arrange potatoes in a single layer on foil. Cover pan tightly with 2 sheets of aluminum foil laid side by side, if necessary. Turn both burners to medium-low, and smoke potatoes for 15 minutes.
• Transfer potatoes to a large bowl, and mash them with a fork or pass them through a ricer or food mill. Add 1 teaspoon salt, butter, cream and 1/2 cup potato cooking water, whip until thoroughly combined. Add more cooking water, 2 tablespoons at a time, until potatoes reach a smooth, fluffy consistency. Season with salt and ground pepper to taste.