SILKY MASHED POTATOES
This recipe for a classic mashed potato side dish includes the tang of cream cheese.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h
Number Of Ingredients 5
Steps:
- In a 5-quart pan, place potatoes and cover with cold water by 1 inch; add 1 tablespoon coarse salt. Bring to a boil; reduce heat, and simmer until potatoes are easily pierced with the tip of a paring knife, 20 to 25 minutes. Drain; return potatoes to pan.
- Over medium heat, stir potatoes until dry (a film of starch will form on bottom of pan), about 1 minute. Remove from heat.
- In a small saucepan over medium heat, bring milk and butter to a simmer; pour over potatoes. Add cream cheese; season generously with salt. Mash just until smooth, being careful not to overmash.
Nutrition Facts : Calories 280 g, Fat 12 g, Fiber 5 g, Protein 9 g, SaturatedFat 8 g
SILKY GARLIC MASHED POTATOES
Without a doubt, mashed potatoes are a quintessential side dish at just about every holiday-especially Thanksgiving. You can bet a hearty scoop of these garlic mashed potatoes will perfectly complement all that turkey and gravy. Butter and milk make these spuds extra smooth and silky, but the garlic is the real star of the show in the recipe. Instead of chopping up the garlic, this recipe calls for six peeled cloves (talk about easy) that go in right into the boiling water with the potatoes. The garlic will become tender and soft as it cooks making it super easy to seamlessly mash into your taters. Add a pinch of salt and pepper to enhance the flavors and you've got yourself a creamy, buttery and extra garlicky bowl of mashed potatoes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Scrub potatoes. Leave skins on, if desired, or peel thinly and remove eyes. Leave whole or cut into large pieces.
- Heat 1 inch water (salted if desired) to boiling; add potatoes and garlic. Cover and heat to boiling; reduce heat. Cook whole potatoes 30 to 35 minutes, potato pieces 20 to 25 minutes or until tender; drain. Shake pan gently over low heat to dry potatoes.
- Mash potatoes in medium bowl until no lumps remain. Add milk in small amounts, beating after each addition. (Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used.)
- Add butter, salt and pepper. Beat vigorously until potatoes are light and fluffy. If desired, dot with butter or sprinkle with paprika, chopped fresh parsley, watercress or chives.
Nutrition Facts : Calories 305, Carbohydrate 48 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 4 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 400 mg
GARLIC MASHED POTATOES
These garlic mashed potatoes are rich and very tasty! For a creamier texture, use heavy cream in place of the milk. These are also terrific topped with green onions.
Provided by LORNASCHMALZ
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of water to boil; add potatoes, and boil until soft, about 20 to 25 minutes. Drain, and place in a large bowl.
- Combine potatoes with milk, butter, garlic, salt, and pepper. Mix with an electric mixer or potato masher to your desired consistency. Sprinkle with sesame seeds.
Nutrition Facts : Calories 416.6 calories, Carbohydrate 57.3 g, Cholesterol 32.9 mg, Fat 14.8 g, Fiber 8.7 g, Protein 12.6 g, SaturatedFat 8 g, Sodium 107.5 mg, Sugar 3.2 g
MASHED POTATOES WITH SOUR CREAM AND GARLIC
Love your mashers full of dairy? So do we! Which is why we can't get enough of these mashed potatoes with sour cream and garlic. Sour cream and milk work together to create the creamiest, fluffiest taters you've ever tasted, and the addition of savory garlic brings another flavor dimension to the table that seriously makes these spuds irresistible. Plus, you'd never guess that this recipe was lightened up from a classic dish. So, looks like you can really have your mashed potatoes and eat them too!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- In 3-quart saucepan, place potatoes and garlic; add enough water (salted if desired) to cover. Heat to boiling. Reduce heat to medium-low; cover loosely and boil gently 15 to 20 minutes or until potatoes are tender. Drain; shake pan with potatoes over low heat to dry.
- Mash potatoes and garlic until no lumps remain. Add milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on type of potato used).
- Add remaining ingredients. Mash vigorously until potatoes are light and fluffy.
Nutrition Facts : Calories 150, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 3 g, TransFat 0 g
SILKY SMOOTH MASHED POTATOES
Perfect for any day of the week or with Thanksgiving dinner. Reheat leftovers on the stove with a splash of milk. My boyfriend said the onion powder gives these potatoes their great taste.
Provided by KeLynn
Categories Low Protein
Time 45m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Boil potatoes in large pot of water until tender.
- Drain and return to pot.
- Add cubed cream cheese and one stick of butter.
- Using a hand mixer blend until combined.
- Add milk, 1/2 stick butter, onion powder, and salt and blend until creamy and smooth.
- Add more salt and/or onion powder to taste.
- Let cook over low heat for about 15 - 20 minutes, stirring occasionally.
- Garnish with crumbled bacon and shredded cheese.
Nutrition Facts : Calories 351.9, Fat 19.6, SaturatedFat 12.3, Cholesterol 55, Sodium 903.2, Carbohydrate 38.6, Fiber 4.7, Sugar 1.8, Protein 7
SILKY GARLIC MASHED POTATOES
Perfect mashed potatoes every time? This recipe will make it happen!
Provided by Allrecipes Member
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Scrub potatoes. Leave skins on, if desired, or peel thinly and remove eyes. Leave whole or cut into large pieces.
- Heat 1 inch water (salted if desired) to boiling; add potatoes and garlic. Cover and heat to boiling; reduce heat. Cook whole potatoes 30 to 35 minutes, potato pieces 20 to 25 minutes or until tender; drain. Shake pan gently over low heat to dry potatoes.
- Mash potatoes in medium bowl until no lumps remain. Add milk in small amounts, beating after each addition. (Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used.)
- Add butter, salt and pepper. Beat vigorously until potatoes are light and fluffy. If desired, dot with butter or sprinkle with paprika, chopped fresh parsley, watercress or chives.
Nutrition Facts : Calories 364.8 calories, Carbohydrate 58.3 g, Cholesterol 32.1 mg, Fat 12.2 g, Fiber 7.1 g, Protein 7.5 g, SaturatedFat 7.6 g, Sodium 400.7 mg, Sugar 3.5 g
OUR FAVORITE CREAMY MASHED POTATOES
Light and fluffy yet rich and creamy, with just a hint of garlic, thyme, and tangy sour cream: These spuds are the best mashed potatoes we can imagine.
Provided by Rhoda Boone
Categories Frankenrecipe Potato Butter Milk/Cream Sour Cream Garlic Side Thanksgiving
Yield 8-10 servings
Number Of Ingredients 10
Steps:
- Cover potatoes, garlic, and 1 Tbsp. salt with cold water in a large pot. Bring to a low boil, then reduce heat and simmer (do not boil) until potatoes are very tender when pierced with the tip of a paring knife but not falling apart, 20-25 minutes.
- Meanwhile, heat milk, thyme, and 3/4 cup butter in a small pot over medium, stirring, until butter is melted. Remove from heat; set aside.
- Drain potatoes and garlic; return to pot. Toss over low heat until moisture evaporates, 1-2 minutes. Using potato ricer or food mill, immediately press potatoes and garlic into a large bowl (do not let cool).
- Discard thyme from milk mixture and gradually stir into potatoes, reserving about 1/2 cup if you plan to make in advance (see Do Ahead). Season with 2 tsp. salt and 3/4 tsp. pepper. Fold in sour cream and stir with a spoon until incorporated and very smooth (do not overmix or potatoes will become gummy). Taste and adjust seasonings. Serve topped with remaining 2 Tbsp. butter and more pepper.
- Do Ahead
- Mashed potatoes can be made 2 hours ahead; cover and store at room temperature. Or chill, covered, up to 8 hours; reheat over medium with reserved 1/2 cup milk mixture.
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