MASHED POTATOES
Tyler Florence's Mashed Potatoes recipe from Food Network is foolproof: Butter and cream guarantee richness, while the bay leaf and chives add herbal notes.
Provided by Tyler Florence
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaf. Meanwhile, heat the cream and butter in a small saucepan. Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives.
ROASTED VEGETABLE MEATLOAF WITH MUSTARD MASHED POTATOES
Categories Beef Mustard Onion Potato Vegetable Bake Dinner Ground Beef Bell Pepper Zucchini Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 450°F. Combine zucchini, peppers, and onions in medium bowl. Add oil and 1 tablespoon rosemary; toss to coat. Spread evenly on rimmed baking sheet; sprinkle with salt and pepper. Roast until vegetables are tender, about 25 minutes. Remove from oven; cool.
- Preheat oven to 375°F. Mix ground beef, mozzarella, panko, basil, marjoram, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, dried crushed pepper, 1 tablespoon rosemary, and 1 cup roasted vegetables in large bowl. Whisk 1/2 cup ketchup, eggs, and wine in medium bowl. Add to beef mixture; stir with wooden spoon until well incorporated; spoon into 9x5x3-inch loaf pan, forming rounded top.
- Spoon 1/2 cup ketchup over top of loaf. Bake meatloaf until cooked through, juices run clear, and top is browned, about 1 hour 10 minutes. Remove pan from oven; let meatloaf rest 20 minutes.
- Rewarm remaining vegetable mixture in large nonstick skillet. Turn meatloaf out; cut into 1-inch-thick slices. Top with warm roasted vegetable mixture; serve with mashed potatoes.
- *Flaky panko crumbs are the best substitute for fresh breadcrumbs in almost anything, including meatloaf. Look for them in the Asian foods section of the supermarket and at Asian markets.
MUSTARD MASHED POTATOES (TYLER FLORENCE)
I saw this on an episode of Tyler's Ultimate. Definitely a twist on mashed potatoes - you boil the potatoes in milk/cream instead of water, then use the liquid when mashing. Curious to see if this would work with buttermilk to save some calories. Can't wait to try it!
Provided by BrownSugarChef
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Scrub unpeeled potatoes, add to pot along with enough milk to cover potatoes halfway. Then add enough cream to completely cover the potatoes. Also add peeled/crushed garlic cloves and thyme. Bring to a boil and cook until tender.
- When potatoes are done, drain them in a colander under which a large bowl has been placed. Place potatoes back into the cooking pot.
- Mash potatoes. Add cupfuls of the hot milk/cream as you mash, until you reach desired consistency. Add a pat of butter and salt and pepper to taste. Fold in two heaping tablespoons of course-grain mustard.
- Any leftover milk/cream can be used to "revive" your potatoes in case you end up with late dinner guests or if you have leftovers.
Nutrition Facts : Calories 119.8, Fat 0.1, Sodium 5.6, Carbohydrate 27.7, Fiber 2.5, Sugar 1.2, Protein 2.6
GARLIC MASHED POTATOES
Steps:
- Preheat oven to 400 degrees F. Place the cut garlic bulb on a piece of aluminum foil and drizzle with olive oil. Close the packet and bake in the oven for 40 minutes until softened. Put the cut potatoes in a large stockpot, cover with cold water, and add salt. Bring to a boil, then simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well in a colander. While the potatoes are still warm, press them through a potato ricer or food mill and into a mixing bowl. Whip in the warm milk and softened butter until incorporated and the potatoes are fluffy. Squeeze the roasted garlic cloves out of the skins. Add the garlic pulp to the potatoes. Beat again; season with salt and pepper.
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.
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.
CHIVE AND GARLIC MASHED POTATOES
Provided by Tyler Florence
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put the cut potatoes into a large pot, cover them with cold water, and add salt and 2 bay leaves. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well and remove the bay leaves. Meanwhile, in a small pot heat the cream, butter, garlic, thyme, and remaining bay leaves. While the potatoes are still warm, press them through a potato ricer or food mill into a mixing bowl. Add the warm cream, straining out the solids, a bit at a time until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately.
MUSTARD MASHED POTATOES - TYLER FLORENCE
From "Tyler's Ultimate," episode "Ultimate Turkey Dinner." (This is a corrected version of recipe #338134, which is missing ingredients and has wrong quantities.)
Provided by DrGaellon
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Scrub potatoes and cut in quarters. Place in saucepan with cream, milk, garlic, thyme and bay leaf. Bring to a boil over medium-high heat, reduce to a strong simmer and cook 15 minutes, until potatoes are just tender (the tip of a knife slides in with no resistance, but you need to give a nudge to get the potato to slide off again).
- Strain potatoes, reserving cream. Discard bay leaf, thyme stems and garlic. Mash the potatoes (by hand, with a ricer, or a food mill). Add spoonfuls of the hot cream until the mixture is smooth and creamy. Add olive oil, butter and mustard. Season with salt and pepper, and serve hot.
Nutrition Facts : Calories 538.8, Fat 38.4, SaturatedFat 22.6, Cholesterol 127, Sodium 125.6, Carbohydrate 43.3, Fiber 3.4, Sugar 6, Protein 7.9
MUSTARD MASHED POTATOES
I recreated this recipe from some mashed potatoes I had at an Irish restaurant, but they also go great with German dishes. You can alter the amount of mustard to your taste.
Provided by Tara Renner
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash potatoes in a large bowl with the butter and milk, and season with salt and pepper.
- Whip the potatoes using an electric mixer set on medium until smooth, 3 to 4 minutes, adding more milk if the potatoes are too dry. Beat in the whole grain mustard, and serve immediately.
Nutrition Facts : Calories 281.7 calories, Carbohydrate 51.9 g, Cholesterol 16.5 mg, Fat 6.3 g, Fiber 4.3 g, Protein 5 g, SaturatedFat 3.9 g, Sodium 234.5 mg, Sugar 3.1 g
BASIC MUSTARD MASH
Side dishes don't get much better than this - creamy, classic mashed potatoes with a hot mustard kick
Provided by James Martin
Categories Side dish
Time 30m
Number Of Ingredients 4
Steps:
- Tip the potatoes into a large saucepan, cover with boiling water and boil for 20 mins or until soft. Drain the potatoes in a colander and leave to steam-dry for a few moments before putting them back in the pan. Add the butter, milk and mustard, season well, then mash thoroughly until creamy. Cover to keep warm until serving.
Nutrition Facts : Calories 324 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
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