Mashed Sweet And Russet Potatoes With Herbs Recipes

Steps:

• Place russet potatoes and sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain., In a large bowl, mash the potatoes with the milk, butter, salt, cinnamon and nutmeg until potatoes reach desired consistency.

Steps:

• Place potatoes and water to cover in a 6-qt. stockpot; bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain potatoes; return to pot. Mash potatoes, gradually adding cream cheese and butter. Stir in remaining ingredients., Transfer to a greased 3- or 4-qt. slow cooker. Cook, covered, on low to allow flavors to blend, 2-3 hours.

Steps:

• Peel potatoes, and cut them into 1/2-inch-thick slices. Place potatoes in a large saucepan, and cover with cold water. Stir in 2 tablespoons salt. Place pan over high heat, and bring water to a boil. Reduce heat to low, and simmer until potatoes are tender when pierced with the tip of a knife. Drain potatoes in a colander.
• Heat milk in a small saucepan over medium-high heat until it just comes to a simmer; reduce heat to low, and keep warm. Place a heat-proof bowl on top of a pan of simmering water. Using a potato ricer, press hot, drained potatoes into bowl. Stir potatoes with a wooden spoon until smooth, about 1 minute.
• Stir in butter until completely melted and well incorporated. While stirring continuously, slowly pour in hot milk. Stir in fresh herbs, pepper, and salt to taste. Serve immediately.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
• Meanwhile, combine butter, rosemary, sage, thyme, and marjoram in a large microwave-safe bowl. Microwave on high power until melted, about 30 seconds.
• Add potatoes to the herb butter mixture. Beat with an electric mixer until almost smooth with a few lumps remaining.

Steps:

• Preheat oven to 400*F., with racks in center and lower third of oven. Place garlic in a small piece of foil; drizzlel with oil. Fold to form and packet, crimping edges to seal. Prick potatoes. Place garlic packet and the potatoeson center rack. Place a baking pan on the lower rack to catch juices.
• Bake, turning half way through, until sweet potatoes are very tender when pierced with knife, about 45 minutes.
• Remove sweet potatoes and garlic from oven; continue to bake the russet potatoes until very tender, about 15 more minutes. Remove from oven, let cool about 5 minutes.
• Peel potatoes. Pass through a ricer or a food mill into a medium bowl(or mash by hand with potato masher). Squeeze garlic from skins into bowl with potatoes. Stir in butter, parsley, sage, salt, and pepper, and yogurt. Stir to mix. Serve and enjoy!

Steps:

• Preheat oven to 400 degrees, with racks in center and lower thirds. Put garlic on a small piece of foil; drizzle with oil. Fold to form a packet, and crimp edges to seal. Place garlic packet and the potatoes on center rack; place a baking sheet on lower rack to catch the juices.
• Bake, flipping halfway through, until the sweet potatoes are very tender when pierced with the tip of a knife, about 45 minutes. Remove sweet potatoes and garlic from oven; set aside. Continue to bake russet potatoes until very tender, about 15 minutes more. Remove from oven; let cool slightly, about 5 minutes.
• Peel potatoes. Pass through a ricer or a food mill into a medium bowl. Squeeze garlic from skins into bowl with potatoes. Stir in butter, parsley, sage, salt, and pepper. Stir in yogurt, and serve.

Steps:

• Cut the potatoes into 2-inch cubes. Add them to a large pot, cover them with water and add salt to taste. Bring them to a boil, cook for 10 minutes, drain and cool. The potatoes will only be partially cooked and should be completely dry before you roast them.
• Preheat the oven to 400 degrees F. Toss the potatoes with the canola oil and spread them in one layer on a baking sheet. Roast until crispy and cooked through, about 45 minutes.
• While the potatoes are roasting, make the herb butter: Mix the softened butter with the parsley, thyme and rosemary and add salt and pepper to taste.
• When the potatoes are done, put them into a large bowl, toss with the herb butter and serve immediately.