GARLIC MASHED POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Slice the top third off the head of garlic. Place on a piece of aluminum foil and drizzle with the olive oil. Sprinkle with the thyme leaves and some kosher salt and pepper, then place the top back on the garlic. Wrap in the foil and roast until the garlic is brown and very soft, about 45 minutes.
- Meanwhile, cover the potatoes with cold water in a large pot. Add 1 tablespoon of kosher salt to the water and bring to a simmer over medium-high heat, about 15 minutes. Simmer until the potatoes are fork-tender, another 15 to 20 minutes.
- Drain the potatoes and return them to the pot. Add the hot chicken broth. Squeeze the roasted garlic out of its skin into a small bowl, drizzling in any olive oil from the foil. Mash the garlic smooth with a fork. Add the garlic to the potatoes and mash until smooth using an immersion blender fitted with the whisk attachment. Add more broth as needed. Once smooth, add three-quarters of the chives and some sea salt and black pepper, then mix through.
- Tip into a serving bowl and garnish with the remaining chives.
CREAMY MASHED POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h15m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until the potatoes are cooked through, 30 to 35 minutes. (When they're cooked through a fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.)
- Preheat the oven to 350 degrees F.
- Drain the potatoes thoroughly in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in all the other ingredients.
- Turn off the heat and add the butter, cream cheese and about 1/2 cup of half-and-half. Mash, mash, mash! Next, add about 1/2 teaspoon seasoning salt and 1/2 teaspoon black pepper. Stir well, and then taste and add more half-and-half, seasoning salt and pepper if needed.
- Transfer the potatoes to a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place in the oven until the butter is melted and the potatoes are warmed through.
PIONEER WOMAN'S DELICIOUS, CREAMY MASHED POTATOES
This is a great recipe from the Pioneer Woman. She says it especially great at Thanksgiving because you can make it a day ahead of time and just remove it from the refrigerator on Thanksgiving to bake. She also loves butter and often uses more than the recipe calls for. It is delicious!
Provided by linguinelisa
Categories Mashed Potatoes
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Peel potatoes and rinse off. Cut them in half or quarters into about the same size and place in saucepan and cover with water. Bring to a boil over high heat. Reduce heat, cover and cook until just done. Drain potatoes into a colander. Shake off the excess water from potatoes and return them to the saucepan you cooked them and place back on the burner. Turn the heat on low and mash potatoes.
- Turn the heat off and slice in the softened butter and cream cheese. Next add the half and half-start with 1/2 cup, then add more if needed, seasoned salt and pepper. Mash everything together. Add more half and half and seasoning if needed. PW says try not to oversalt but definitely don't undersalt!
- Spread mashed potatoes into a greased baking dish. If you like, slice 1/4 cup butter into pats and place on top of the poatatoes. (Pioneer Woman says you can never have enough butter.). Cover the dish.
- At this point you can bake it in a 350 degree oven for 20 to 30 minutes or cover and refrigerate a day or two. If refrigerated, remove an hour before baking so the center can warm up and then bake as directed. PW says to bake it covered but she has baked it uncovered with no problems.
Nutrition Facts : Calories 390.6, Fat 23.2, SaturatedFat 14.1, Cholesterol 66.1, Sodium 213.1, Carbohydrate 41.2, Fiber 5, Sugar 2.5, Protein 6.5
SLOW COOKER MASHED POTATOES (THE PIONEER WOMAN)
I wanted to make mashed potatoes, but I didn't want to be home to do it. So, slow cooker to the rescue. These were quite good, and other than peeling and cutting into chunks most of the work did itself in the slow cooker. I did take it out and put it in the mixer to get the chunks out because I didn't think the potato masher did enough. However, I could have used an emulsion blender too. Really delicious, and it was nice to come to already made mashed potatoes. I'm glad I doubled the recipe because these disappeared. Recipe posted as written.
Provided by AmyZoe
Categories Mashed Potatoes
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine potatoes, chicken broth, butter, and salt in a slow cooker.
- Stir together, then cover and cook on high 3 to 4 hours, until potatoes are tender and fluffy looking.
- Mash with a potato masher or fork (or put them through a potato ricer, for super smooth potatoes), then add sour cream, chives or scallions, heavy cream or milk, or whatever ingredients you'd like.
- Season to taste, then serve and enjoy.
Nutrition Facts : Calories 286.2, Fat 11.9, SaturatedFat 7.2, Cholesterol 30.3, Sodium 735.8, Carbohydrate 40.4, Fiber 5, Sugar 2.6, Protein 5.9
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