Red Lobster White Cheddar Mashed Potatoes Recipes

Steps:

• Add the potatoes to a large pot and cover with cold water. Add a large pinch of salt. Bring to a boil, reduce to a simmer, and cook until tender, about 25 minutes. Drain well in a colander.
• Add the butter, shallot and milk to the same pot the potatoes were cooked in and heat until the butter is melted and hot; season well with salt and pepper. Remove from the heat.
• Add the potatoes to the hot milk and butter mixture. Add the sour cream. Using a potato masher, mash the potatoes until semi-smooth. Add the cheese and stir until the cheese is incorporated. Adjust the seasoning as necessary.

Steps:

• Place potatoes in pot and cover with cold water. Bring to a boil and simmer until fork tender. Drain completely.
• Mix potatoes with an electric mixer until smooth.
• When smooth, add butter and blend. Add cream, a little at a time and beat; add sour cream and blend. Add cheese, salt and pepper and blend again.

Steps:

• Boil potatoes in well-salted water until tender, about 15 minutes. Drain well in a colander and place in the bowl of a stand mixer with a wire whisk attachment. Beat at medium speed for 2 to 3 minutes to allow steam to escape.
• Turn off mixer and add cheese, baking powder, salt, pepper, cayenne and nutmeg. Beat again for a minute or so.
• Add butter and cream, mixing slowly, then increase speed to medium and drizzle in beaten eggs. Stop and scrape down bowl with rubber spatula to make sure ingredients are incorporated evenly. Beat at medium-high speed until mixture is smooth, 2 to 3 minutes.
• Serve immediately in a heated bowl. Alternatively, transfer potatoes to a 2-quart baking dish, cover with foil and let stand at room temperature. Reheat for 30 to 40 minutes at 350 degrees, until piping hot. (If you want the top browned, remove foil halfway through baking. Otherwise give the potatoes a stir before serving.)

Steps:

• Wash potatoes and bring to a boil in salted water. Cook for 5 to 10 minutes until potatoes are soft.
• Drain potatoes well. Place back in pot or in a mixing bowl.
• Add cheese, cream, teaspoon of salt, pepper and garlic butter.
• Beat until smooth with a whisk or potato masher.
• Garlic Butter:
• Sauté minced garlic in oil for approximately 2 minutes until softened.
• Mix with room temp butter and chopped fresh parsley.

Steps:

• Cook the lobster tail in large saucepan of boiling, salted water until just opaque in center, about 7 minutes.
• Using tongs, transfer lobster to work surface and cool slightly (reserve water in pan).
• Remove lobster meat from shell.
• Cut meat into 1 1/2-inch pieces.
• Bring 1/3 cup milk to simmer in a medium saucepan.
• Add lobster meat and tarragon; cover and set aside.
• Return reserved water in pan to boil.
• Add potatoes and boil until potatoes are tender, about 20 minutes.
• Drain potatoes; return to pan and mash.
• Add butter and lobster mixture to mashed potatoes and stir until butter melts.
• Season potatoes to taste with salt and pepper.

Steps:

• Cover the potatoes with water in a large saucepan and add 2 tsp salt. Bring to a boil and cook until potatoes are tender, about 20 minutes (check with fork). Drain well.
• Place the hot potatoes in a large mixer bowl. Using an electric mixer, beat until smooth. Add the butter and sour cream and whip for 20-30 seconds. Add the remaining 1 tsp salt, white pepper, and cheddar. Whip to incorporate. Add the cream and whip until the potatoes are smooth.

Steps:

• Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Meanwhile, in a small saucepan, heat cream, butter and salt until butter is melted, stirring occasionally., Drain potatoes; return to pot. Mash potatoes, gradually adding cream mixture. Stir in cheese.