PESTO MASHED POTATOES
Rich and creamy mashed potatoes get a pop of flavor with a swirl of pesto just before serving. These Pesto Mashed Red Potatoes are a fabulous way to amp up Thanksgiving dinner or dinner on a Tuesday night. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Mash potatoes with butter, salt, pepper and enough cream to achieve desired consistency. Transfer potatoes to a serving dish; swirl pesto sauce into potatoes. Drizzle with olive oil; serve immediately.
Nutrition Facts : Calories 307 calories, Fat 20g fat (9g saturated fat), Cholesterol 38mg cholesterol, Sodium 436mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein.
SMASHED PESTO POTATOES
Steps:
- Bring 1 1/2 pounds new potatoes to a boil in a pot of salted water. Cook until tender, about 20 minutes; drain. Melt 3 tablespoons butter and 1/4 cup milk in the same pot; add 3 tablespoons pesto and the potatoes. Lightly smash with a potato masher. Top with fresh ricotta or sour cream.
PESTO MASHED POTATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Cut larger potatoes in half and leave small potatoes whole. Cover potatoes with water and bring water to a boil. Add salt and cook until potatoes are tender 10 to 12 minutes. Drain potatoes and return them to hot pot. Add broth or stock and smash the potatoes up. Add pesto and smash to desired consistency. Serve while hot.
LIGHT AND FLUFFY MASHED POTATOES RECIPE BY TASTY
Here's what you need: russet potato, cold water, kosher salt, unsalted butter, heavy cream, whole milk, freshly ground black pepper, fresh chives
Provided by Pierce Abernathy
Categories Sides
Yield 10 servings
Number Of Ingredients 8
Steps:
- Place the potatoes in a large pot and cover with cold water. Add the salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 20 minutes longer.
- Drain the potatoes and press through a potato ricer into a large bowl. Set aside.
- Heat the butter, cream, and milk in a small pot over low heat until simmering.
- Pour the cream mixture over the potatoes and stir to combine. Season to taste with salt and pepper.
- Garnish with chives, if desired.
- Note: A potato ricer gives these potatoes a super fluffy texture, but you can use a hand masher if you don't own one.
- Enjoy!
Nutrition Facts : Calories 368 calories, Carbohydrate 46 grams, Fat 20 grams, Fiber 4 grams, Protein 5 grams, Sugar 3 grams
FLUFFY MASHED POTATOES
Broth lends a balanced, savory flavor to mashed potatoes, so you don't miss the butter or cream.
Provided by College Inn® Broths and Stocks
Categories Trusted Brands: Recipes and Tips College Inn® Broths and Stocks
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Peel potatoes if desired. Cut into 2-inch pieces and place in a large sauce pan or Dutch oven. Cover with water and bring to a boil over high heat. Boil 15 to 20 minutes or until easily pierced with a fork. Drain well in a colander.
- Return potatoes to pan; toss briefly over low heat to dry off extra moisture. Mash warm potatoes with a masher or hand-held electric mixer until chunky.
- Gradually add warm broth while mashing until potatoes are desired consistency. Mix in parsley and season with salt and pepper, if desired. Cover pan and heat over very low heat to keep warm up to about 30 minutes before serving. Serve with gravy, sour cream, butter or chives, if desired.
Nutrition Facts : Calories 201.9 calories, Carbohydrate 41.1 g, Cholesterol 4.6 mg, Fat 2.4 g, Fiber 3.7 g, Protein 5.1 g, SaturatedFat 1.2 g, Sodium 289.6 mg
FLUFFY MASHED POTATOES
For the silkiest fluffy mashed potatoes, start with firm, cool Russet Burbank spuds, also known as baking potatoes. They're the easiest to mash without becoming pasty and are even tastier steamed instead of boiled. Boiling potatoes can leave them waterlogged, diluting their earthy subtle sweetness, but steaming them preserves their inherent flavor. As the potatoes soften, they absorb just the right amount of moisture. Seasoning the dish only at the very end heightens their intrinsic subtle sweetness. If you have a ricer, use it for an exceptionally smooth texture: Press the steamed potatoes through the ricer back into the pot, then gently fold in the butter and milk with a wooden spoon or flexible spatula.
Provided by Genevieve Ko
Categories side dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Prepare a steamer: Arrange an insert or basket (or a large colander, if you have neither) in a large pot, and add enough water to come just below the base of the steamer. Bring water to a boil over medium-high heat.
- Rinse potatoes well, then peel. Rinse again, then cut into 1-inch chunks. Spread evenly in the steamer, cover, reduce heat to medium and steam until the potatoes are very tender, 20 to 25 minutes. A fork should slide easily into a piece and break it without effort. Turn off the stove, carefully remove the steamer insert and drain the water from the pot. Pour the potatoes back into the pot and spread evenly.
- Let the potatoes stand until their surfaces are dry, about 3 minutes. Meanwhile, heat the milk in a small saucepan over medium-high until steaming, then keep warm over low. Set the potatoes over low heat and mash thoroughly with a dinner fork. Add about one-quarter of the milk and mash until the milk is incorporated.
- Scatter the butter evenly over the potatoes and mash in until all traces of butter disappear. Add half of the remaining milk and mash to incorporate, then add the rest of the milk and gently whip until smooth, circling the fork as if beating eggs. If you don't want your mashed potatoes so thick, beat in more milk. Sprinkle with salt and pepper, taste, and season more if you'd like.
- Serve immediately, keep warm over low heat for up to 1 hour, or transfer to airtight containers and refrigerate for up to 2 days. Mashed potatoes thicken as they cool, so they need cream to regain the right consistency. If kept warm, gently mash in heavy cream until smooth and loose again, adding more if you'd like. If cold, heat the cream in a large pot until steaming, then add the potatoes. Gently mash and whip, adding more cream as needed, until heated through and fluffy. Season to taste again before serving.
PESTO MASHED POTATOES
This is from Rachel Ray. Tasty and yummy twist on mashed potatoes. This recipe calls for red potatoes and you can make your own pesto or use store bought.
Provided by E.A.4957
Categories < 30 Mins
Time 20m
Yield 4-5 serving(s)
Number Of Ingredients 4
Steps:
- Cut larger potatoes in half and leave small potatoes whole.
- Cover potatoes with water and bring water to a boil.
- Add salt and cook until potatoes are tender 10 to 12 minutes.
- Drain potatoes and return them to hot pot. Add broth and smash the potatoes up.
- Add pesto and smash to desired consistency. Serve while hot.
Nutrition Facts : Calories 228.1, Fat 0.6, SaturatedFat 0.2, Sodium 498.5, Carbohydrate 49.8, Fiber 6.2, Sugar 2.4, Protein 6.9
MASHED POTATOES SWIRLED WITH PESTO
Here's a twist on the common mashed potato recipe.The pesto is gently folded in to streak the potatoes.This would be fun for St. Patty's Day!
Provided by Rita1652
Categories Potato
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cover and cook potatoes in boiling salted water for 15 to 20 minutes, until potatoes are fork tender.
- Drain potatoes.
- Mash potatoes in a large mixing bowl until no lumps remain.
- Add butter and milk, salt, and pepper mashing in to blend together.
- Fold in pesto very lightly just to streak the potatoes.
- Garnish with pine nut and basil.
Nutrition Facts : Calories 290.5, Fat 12.5, SaturatedFat 7.8, Cholesterol 33.4, Sodium 493.1, Carbohydrate 40.8, Fiber 5.1, Sugar 1.8, Protein 5.4
FLUFFY MASHED POTATOES
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 4 cups
Number Of Ingredients 5
Steps:
- Fill a large pot with about 2 inches of water and add a pinch of salt. Set steamer basket in pot, making sure water doesn't seep through holes. Bring to a boil, then reduce to a rapid simmer.
- Add potatoes to steamer basket and steam until tender when pierced with the tip of a paring knife, 25 to 30 minutes.
- Heat butter and milk in a small saucepan over medium heat until the milk is warm and the butter has melted. Remove potatoes from steamer basket. While potatoes are still hot, use a ricer to rice potatoes into a large bowl. Add milk mixture and gently combine with a spatula; season with salt and pepper. Serve immediately.
FLUFFLY PESTO MASH POTATOES
Make and share this Fluffly Pesto Mash Potatoes recipe from Food.com.
Provided by koko-girl
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put potatoes into a large saucepan, cover well with cold water and add about 1/2 tsp.
- of salt.
- Cover the pan and bring the water to a boil, then simmer until the potatoes are tender (around 20-25 minutes).
- Drain the potatoes, return them to the pan and then mash thoroughly using a potato masher.
- Put the stock, olive oil, and pesto into a small saucepan and bring to a simmer then pour it into the mash.
- With a wooden spoon, beat vigorously for about 3 minutes until the texture of the potatoes is light and fluffy.
- Reheat gently if necessary, then fold in the parmesan and pine nuts before serving.
- Season with salt and pepper if desired.
More about "fluffly pesto mash potatoes recipes"
PESTO MASHED POTATOES (3 INGREDIENTS!) - COOKING FOR KEEPS
From cookingforkeeps.com
Cuisine AmericanTotal Time 30 minsCategory Side DishCalories 237 per serving
HOW TO MAKE FLUFFY, FLAVORFUL MASHED POTATOES - THE …
From nytimes.com
HOW TO MAKE THE BEST FLUFFY MASHED POTATOES
From cookingformysoul.com
PESTO MASHED POTATOES - BROOKLYN FARM GIRL
From brooklynfarmgirl.com
Reviews 3Total Time 35 minsCategory Side DishCalories 282 per serving
CLASSIC FLUFFY MASHED POTATOES - SIDECHEF
From sidechef.com
PESTO MASH RECIPE - BBC FOOD
From bbc.co.uk
PESTO SMASHED POTATOES - CRISPY PESTO SMASHED POTATOES - HOW …
From howsweeteats.com
BEST MASHED POTATOES RECIPE – HOW TO MAKE THEM LIGHT & FLUFFY
From oldworldgardenfarms.com
ULTRA-FLUFFY MASHED POTATOES RECIPE - SERIOUS EATS
From seriouseats.com
PERFECT MASHED POTATOES RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
EASY, FLUFFY, AND CREAMY MASHED POTATOES RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOMEMADE FLUFFY POTATO BREAD RECIPE - MASHED
From mashed.com
SMASHED POTATOES WITH PESTO | MINIMALIST BAKER RECIPES
From minimalistbaker.com
WHY MASHED POTATOES ALWAYS TASTE BETTER AT A RESTAURANT
From mashed.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #side-dishes #potatoes #vegetables #dietary
You'll also love