VELVET MASHED POTATOES
They taste just like they sound-creamy, smooth and velvety!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 12
Number Of Ingredients 6
Steps:
- Heat 1 inch water (salted if desired) to boiling in Dutch oven. Add potatoes. Cover and heat to boiling; reduce heat. Cook 20 to 25 minutes or until tender; drain. Shake pan with potatoes over low heat to dry.
- Mash potatoes in large bowl until no lumps remain. Beat in milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used). Add cream cheese, butter, salt and pepper. Beat vigorously until potatoes are light and fluffy.
Nutrition Facts : Calories 220, Carbohydrate 28 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 230 mg
VELVETY MASHED POTATOES
Provided by Tyler Florence
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Warm the cream with the butter in a small saucepan over medium heat until the butter melts; set aside.
- Put the potatoes in a medium saucepan with cold water to cover. Bring to boil over high heat. Add 1 teaspoon of salt, then reduce the heat and simmer the potatoes until they are very tender, about 15 to 20 minutes. Drain. Pass the potatoes through a food mill or a ricer into a large mixing bowl. Stir in the warm cream and butter mixture until the cream is absorbed and the mixture is smooth. Season the potatoes with salt and pepper, to taste, and finish by stirring in 1/4 cup of olive oil, if desired.
VELVET MASHED POTATO CHOCOLATE CAKE
This is an old recipe. It is extremely moist because of the mashed potatoes and raisins, and the texture is velvety smooth. The frosting with its touch of citrus is quite perfect with this cake.
Provided by grandma2969
Categories Dessert
Time 1h30m
Yield 16-20 serving(s)
Number Of Ingredients 23
Steps:
- Peel the potatoes, cover with water, and boil until tender.about 25 minutes.
- Mash thoroughly, do not add milk or seasonings.
- Measure out 1 cup, cover to keep warm, set aside.
- Preheat the oven to 300°F.
- Sift together the flour, ginger, baking powder, baking soda, salt, cinnamon, cocoa.
- In a large mixer bowl, cream the butter and granulated sugar for 3 minutes.
- Add the egg yolks and beat 1 minute longer.
- Stir the vanilla into the buttermilk, then add the flour mixture to the creamed mixture alternating with the buttermilk, beginning and ending with the flour mixture.
- With the beater running, add the 1 cup of potatoes, raisins, and nuts, combine lightly, not over beating.
- Beat the egg whites until stiff peaks form, and by hand fold into the cake batter just until blended.
- Pour the batter into a greased and floured 10-inch tube pan and bake for 1 1/2 hours, or until the cake springs back when touched lightly with your finger.
- Cool completely in pan on wire rack while you prepare the frosting.
- To prepare the FROSTING:.
- In a large mixer bowl, cream the butter, orange rind, cinnamon, salt, and cocoa.
- Add the confectioners' sugar alternately with the lemon juice and milk until the mixture is creamy and smooth, beating well after each addition.
- Remove the cooled cake from the pan and spread the frosting on the top and sides of the cake.
- Cover tightly until ready to serve.
- NOTE** If the weather is hot, refrigerate the cake so that the frosting will not become overly soft. Bring to room temperature before serving.
Nutrition Facts : Calories 538, Fat 24.3, SaturatedFat 12.2, Cholesterol 99.8, Sodium 426.7, Carbohydrate 78.7, Fiber 3, Sugar 57.5, Protein 6
VELVEETA® GARLIC MASHED POTATOES
Cheesy, garlicky and faster to make than you might imagine, these VELVEETA Garlic Mashed Potatoes are ideal for busy weeknights.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 4 servings, 1/2 cup each
Number Of Ingredients 2
Steps:
- Prepare Potatoes according to package directions, adding garlic powder with the Cheese Sauce.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 550 mg, Carbohydrate 21 g, Fiber 2 g, Sugar 4 g, Protein 5 g
VELVETY MASHED POTATOES
Provided by Tyler Florence
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Warm the cream with the butter in a small saucepan over medium heat until the butter melts; set aside.
- Put the potatoes in a medium saucepan with cold water to cover. Bring to boil then add 1 teaspoon of salt and reduce the heat and simmer for 15 to 20 minutes, until the potatoes are very tender. Drain. Pass the potatoes through a food mill or a ricer into a large mixing bowl. Stir in the warm cream and butter mixture until the cream is absorbed and the mixture is smooth. Season the potatoes with salt and pepper and finish them off by stirring in 1/4 cup olive oil and sprinkling with chives, if using.
ROASTED GARLIC VELVET MASHED POTATOES
Though they are such a simple thing to prepare, potatoes can be mashed in an infinite amount of ways. This is my favorite; these smooth and fluffy mashed potatoes are perfect alongside your Thanksgiving turkey or your Christmas ham. I enjoy them especially with fried chicken. They're sure to be a hit!
Provided by Waylando
Categories European
Time 50m
Yield 1 quart, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Set oven to 400°F.
- Slice off top of garlic head, barely cutting of the top of each clove.
- Take a piece of aluminum foil and scrunch it into a "snake." Wrap this around the side of the garlic head.
- Brush the top of the garlic head with the oil, roast in oven until top of cloves are golden brown and the cloves look to have separated from the side walls of the head, about 1 hour.
- Meanwhile, wash and Peel the potatoes. Split in half, then cut half into four similarly sized pieces.
- Place potatoes in a large, deep pot. Add enough water to come one inch over the potatoes. Cover, and bring to a boil over high heat. Keep and eye on the pot, so as to prevent boil-overs.
- Boil until a paring knife can easily stab through a potato piece. When appropriate doneness is reached, drain and pour into the workbowl of a stand mixer (or keep in the pot and use a hand mixer.)
- Whip the potatoes alone on high speed until thy are all broken down. Add the butter, continue to whip for 1-2 more minutes. It is important that the butter be added first - this will help to keep the starches in the potato from becoming gummy or gluey.
- Slowly add the Buttermilk while the mixer is going. Slowly add the half-and-half, stopping periodically to see if he potatoes actually need the extra moisture. They may need more or less than perscribed, it is really a matter of personal preference.
- Squeeze the roasted garlic cloves into the mashed potatoes, add the salt and pepper to taste. Mix thoroughly.
- Garnish with snipped chives.
VELVET MASHED POTATOES RECIPE
Provided by á-170456
Number Of Ingredients 6
Steps:
- Heat 1 inch water (salted if desired) to boiling in Dutch oven. Add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until tender; drain. Shake pan with potatoes over low heat to dry. Mash potatoes in large bowl until no lumps remain. Beat in milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used). Add cream cheese, margarine, salt and pepper. Beat vigorously until potatoes are light and fluffy. This recipe yields 12 servings.
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VELVET MASHED POTATOES RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
4.5/5 (2)Total Time 35 minsCategory SidesCalories 465 per serving
- Place the potatoes in a medium saucepan and add enough cold water to cover. Add 1 teaspoon salt, bring to a boil, reduce the heat, and simmer until the potatoes are very tender when pierced with a fork, 15 to 20 minutes.
- While the potatoes cook, in a small saucepan over medium heat, warm the cream with the butter until the butter melts. Remove from the heat.
- Drain the potatoes and pass them through a potato ricer into a large bowl. Stir in the warm cream and butter, mixing just until the liquid is absorbed and the mixture is smooth. Season with salt and pepper and stir in a drizzle of olive oil, if desired. Serve immediately or, if you want to make them ahead and serve them later, see our LC Note above. Originally published November 14, 2011.
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VELVET MASHED POTATOES - BETTER HOMES & GARDENS
From bhg.com
4.5/5 (4)Calories 296 per servingTotal Time 1 hr 10 mins
- Preheat oven to 400 degrees F. Cut 1/4 inch off the pointed end of the head of garlic to expose cloves. Drizzle with a little olive oil; wrap in foil. Scrub potatoes and prick with fork. Place potatoes in preheated oven; bake 20 minutes. Add garlic. Continue baking potatoes and garlic 35 to 40 minutes or until potatoes are tender and garlic is soft and browned.
- Holding hot potatoes with towel, split potatoes and scrape flesh into saucepan over low heat. Squeeze roasted head of garlic from the bottom to push cloves out of their papery skins and into potatoes. Add butter, sour cream, and cream cheese. Mash with potato masher. Season with 1 teaspoon salt and 1/4 teaspoon black pepper. Gradually stir or whisk in hot milk until potatoes are light and fluffy. Transfer to serving bowl. Top with Mushroom Sauce. Serves 8.
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