SILKY-SMOOTH MASHED POTATOES
This method completely eliminates potato lumps, so every bite is like velvet on your palate. The amount of milk and butter we use here yields potatoes that are a great mix of fluffy and creamy. For a fluffier batch, scale back on the milk by a few tablespoons, or add a few more to make them even creamier. Don't discard the peels; they make a tasty snack: Toss with a tablespoon of extra-virgin olive oil and salt and pepper to taste, and then roast at 400°F for 15 minutes or until crisp.
Provided by Tim Cebula
Time 38m
Yield Serves 8 (serving size: about 1/2 cup)
Number Of Ingredients 5
Steps:
- Place potatoes in a large Dutch oven; cover with cold water by 1 inch. Place pan over medium-high. Bring to a simmer; cook potatoes 17 minutes or until completely tender. Drain well. Return potatoes to pan; place over medium-low. Cook 5 minutes or until all the liquid has evaporated, stirring occasionally (do not brown). Place potatoes in a food mill or large colander with medium-small (1/8-inch) holes.
- Combine milk and butter in pan over medium-low; cook until butter melts, stirring occasionally. Set mill or colander over pan; crank mill, or use the back of a ladle or large spoon to press cooked potato through colander into milk mixture. Add salt and pepper to milled potato in pan; stir well to combine.
Nutrition Facts : Calories 255, Carbohydrate 46 g, Fat 6 g, Fiber 4 g, Protein 4 g, SaturatedFat 4 g, Sodium 379 mg, Sugar 3 g, UnsaturatedFat 2 g
SILKY SMOOTH MASHED POTATOES
Perfect for any day of the week or with Thanksgiving dinner. Reheat leftovers on the stove with a splash of milk. My boyfriend said the onion powder gives these potatoes their great taste.
Provided by KeLynn
Categories Low Protein
Time 45m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Boil potatoes in large pot of water until tender.
- Drain and return to pot.
- Add cubed cream cheese and one stick of butter.
- Using a hand mixer blend until combined.
- Add milk, 1/2 stick butter, onion powder, and salt and blend until creamy and smooth.
- Add more salt and/or onion powder to taste.
- Let cook over low heat for about 15 - 20 minutes, stirring occasionally.
- Garnish with crumbled bacon and shredded cheese.
Nutrition Facts : Calories 351.9, Fat 19.6, SaturatedFat 12.3, Cholesterol 55, Sodium 903.2, Carbohydrate 38.6, Fiber 4.7, Sugar 1.8, Protein 7
LIGHT MASHED POTATOES
Fat-free half-and-half gives these potatoes the same silky texture you'd get with heavy cream but without the fat and cholesterol. Recipe is from Good Housekeeping.
Provided by CookingONTheSide
Categories Potato
Time 30m
Yield 4 1/2 cups, 6 serving(s)
Number Of Ingredients 4
Steps:
- In 4-quart saucepan, combine potatoes and enough water to cover; heat to boiling on high.
- Reduce heat to low; cover and simmer 8-10 minutes or until potatoes are fork-tender.
- Reserve 1/4 cup cooking water; drain potatoes.
- Return potatoes to saucepan.
- Mash with margarine and 3/4 teaspoon salt.
- Gradually add warm half-and-half, continuing to mash potatoes until smooth and well blended; add reserved cooking water if necessary.
- Transfer to serving dish.
CREAMY AND LIGHT MASHED SWEET POTATOES
Provided by Food Network
Categories side-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Place the sweet potatoes in a large pot and cover with cold water. Bring to a boil, then reduce to a simmer. Cook until the potatoes are very tender, about 45 minutes. Drain the potatoes and let them stand to release any excess water, 10 to 15 minutes.
- Combine the sweet potatoes, cream, butter, sugar, lemon zest, nutmeg and salt in a large bowl. Mash until the mixture is light and smooth. Serve with a pat of butter.
OUR FAVORITE CREAMY MASHED POTATOES
Light and fluffy yet rich and creamy, with just a hint of garlic, thyme, and tangy sour cream: These spuds are the best mashed potatoes we can imagine.
Provided by Rhoda Boone
Categories Frankenrecipe Potato Butter Milk/Cream Sour Cream Garlic Side Thanksgiving
Yield 8-10 servings
Number Of Ingredients 10
Steps:
- Cover potatoes, garlic, and 1 Tbsp. salt with cold water in a large pot. Bring to a low boil, then reduce heat and simmer (do not boil) until potatoes are very tender when pierced with the tip of a paring knife but not falling apart, 20-25 minutes.
- Meanwhile, heat milk, thyme, and 3/4 cup butter in a small pot over medium, stirring, until butter is melted. Remove from heat; set aside.
- Drain potatoes and garlic; return to pot. Toss over low heat until moisture evaporates, 1-2 minutes. Using potato ricer or food mill, immediately press potatoes and garlic into a large bowl (do not let cool).
- Discard thyme from milk mixture and gradually stir into potatoes, reserving about 1/2 cup if you plan to make in advance (see Do Ahead). Season with 2 tsp. salt and 3/4 tsp. pepper. Fold in sour cream and stir with a spoon until incorporated and very smooth (do not overmix or potatoes will become gummy). Taste and adjust seasonings. Serve topped with remaining 2 Tbsp. butter and more pepper.
- Do Ahead
- Mashed potatoes can be made 2 hours ahead; cover and store at room temperature. Or chill, covered, up to 8 hours; reheat over medium with reserved 1/2 cup milk mixture.
LIGHT 'N' CREAMY MASHED POTATOES
From Light and Healthy Magazine. If you are like me you cut out potatoes when watching what you eat. This recipe allows me to enjoy them again. Just watch your serving size. One serving (2/3 cup) equals 140 calories
Provided by seesko
Categories Potato
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
- Mash the potatoes. Add the cream cheese, sour cream, milk, salt, garlic powder and pepper; beat until smooth. Stir in chives. Sprinkle with paprika.
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