EXTRA-BUTTERY MASHED SPUDS
Every taste of these smooth and buttery spuds aims straight for the brain's pleasure center. Drying the cooked potatoes in the pan means that they'll absorb that much more flavor from your herb-infused dairy. Don't skip this step!
Categories Potato Side Thanksgiving Kid-Friendly Bon Appétit Small Plates
Number Of Ingredients 6
Steps:
- Place 4 pounds Yukon Gold potatoes, peeled, cut into 2" pieces, in a large pot and pour in cold water to cover by 1". Add 1 tablespoon kosher salt and bring to a boil. Reduce heat and simmer until potatoes are very tender but not saturated or crumbly, 20-25 minutes (boiling will lead to waterlogged pieces).
- Drain potatoes, reserving 1/2 cup cooking liquid if making potatoes ahead. Return potatoes to pot and set over low heat. Gently stir until dry, about 1 minute.
- Meanwhile, heat 1 1/2 cups whole milk, 3 thyme sprigs, if desired, 2 bay leaves, and 3/4 cup (1 1/2 sticks) unsalted butter in a small saucepan over medium heat until butter is melted. Remove from heat.
- Pass hot potatoes through a ricer into a large bowl (if allowed to cool, the potatoes will become gummy).
- Remove herbs from warm milk mixture; discard. Gradually add milk mixture to potatoes, stirring vigorously with a wooden spoon until combined and smooth; season with salt and pepper.
- Serve mashed potatoes with a few pats of butter on top.
SWIRLED MASHED POTATO SPUDS
Mash sweet potatoes with KRAFT Classic CATALINA Dressing and bacon bits; mash Yukon golds with ranch and cheese. Swirl together and voila! Swirled spuds.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Cook potatoes in 2 separate large saucepans of boiling water 15 min. or until tender. Remove from saucepans; drain separately.
- Mash sweet potatoes with Catalina dressing; stir in bacon bits. Mash Yukon gold potatoes with ranch dressing; stir in cheese.
- Spoon potato mixtures into opposite sides of large serving bowl. Gently swirl potato mixtures together.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 330 mg, Carbohydrate 17 g, Fiber 2 g, Sugar 7 g, Protein 3 g
ROASTED, SMASHED AND LOADED POTATOES
Claire Robinson's smashed potatoes are loaded with sour cream and scallions. Get the recipe from Food Network.
Provided by Claire Robinson
Categories side-dish
Time 1h28m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F. Adjust the oven racks to the top and bottom positions.
- Place the potatoes on a sheet pan, pour 3/4 cup water over the potatoes and cover tightly with foil. Bake on the bottom rack until tender, about 30 minutes. Remove from the oven, drain any remaining water and let rest 8 minutes.
- Drizzle 3 tablespoons oil over the potatoes, making sure they are evenly coasted. Space the potatoes evenly on the sheet pan and, using a potato masher, flatten the potatoes to about 1/2 inch thick (about 1/2 the length of your thumb to the first joint). Sprinkle with salt and pepper. Drizzle the remaining 3 tablespoons olive oil over the potatoes and roast on the top rack for 15 minutes. Remove from the oven and sprinkle with the cheese. Roast on the bottom rack until golden brown, about 20 minutes. Remove from the oven and top with the sour cream and scallions. Serve immediately.
CHEESY SWEET AND SAVORY SPUDS
I always have my friends begging me to know what I put in my mashed potatoes. These get all the taste buds going!
Provided by Kat
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Place the potatoes and sweet potatoes in a large pot with enough water to cover. Bring to a boil. Cook about 15 minutes, until tender but firm. Remove from heat, and drain.
- Preheat the oven broiler.
- In a large bowl, mash the potatoes. Gradually mix in butter, heavy cream, chicken bouillon, brown sugar, and pepper. Transfer the mixture to a medium baking dish, and top with Monterey Jack cheese.
- Broil uncovered in the preheated oven 10 minutes, or until the cheese is melted and lightly browned.
Nutrition Facts : Calories 293.2 calories, Carbohydrate 26.1 g, Cholesterol 53.3 mg, Fat 17.2 g, Fiber 2.4 g, Protein 9.8 g, SaturatedFat 10.7 g, Sodium 333.4 mg, Sugar 4.9 g
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.
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- Drain and let the potatoes to dry few minutes. Transfer to a large bowl and mash, add butter and stir until incorporated. Add egg yolks and stir until smooth. Season with salt, pepper, nutmeg and chives.
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