Swirled Mashed Potato Spuds Recipes

Steps:

• Cover and cook potatoes in boiling salted water for 15 to 20 minutes, until potatoes are fork tender.
• Drain potatoes.
• Mash potatoes in a large mixing bowl until no lumps remain.
• Add butter and milk, salt, and pepper mashing in to blend together.
• Fold in pesto very lightly just to streak the potatoes.
• Garnish with pine nut and basil.

Steps:

• Place 4 pounds Yukon Gold potatoes, peeled, cut into 2" pieces, in a large pot and pour in cold water to cover by 1". Add 1 tablespoon kosher salt and bring to a boil. Reduce heat and simmer until potatoes are very tender but not saturated or crumbly, 20-25 minutes (boiling will lead to waterlogged pieces).
• Drain potatoes, reserving 1/2 cup cooking liquid if making potatoes ahead. Return potatoes to pot and set over low heat. Gently stir until dry, about 1 minute.
• Meanwhile, heat 1 1/2 cups whole milk, 3 thyme sprigs, if desired, 2 bay leaves, and 3/4 cup (1 1/2 sticks) unsalted butter in a small saucepan over medium heat until butter is melted. Remove from heat.
• Pass hot potatoes through a ricer into a large bowl (if allowed to cool, the potatoes will become gummy).
• Remove herbs from warm milk mixture; discard. Gradually add milk mixture to potatoes, stirring vigorously with a wooden spoon until combined and smooth; season with salt and pepper.
• Serve mashed potatoes with a few pats of butter on top.

Steps:

• Place the russet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Place sweet potatoes in another saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes until tender., Drain russet potatoes and place in a large bowl; mash until smooth. Add cream cheese, 2 tablespoons milk and 1 tablespoon butter; beat until light and fluffy, adding more milk as needed. , Drain sweet potatoes and place in another bowl; mash until smooth. Add the orange juice, honey and remaining butter., Insert tip #409 into a pastry bag. Spoon russet potato mixture into one side of the bag; spoon sweet potato mixture into the other side. , Pipe 3-in. swirls, forming large rosettes, onto a greased baking sheet. Bake at 350° for 25-30 minutes or until heated through and tops are lightly browned.

Steps:

• Cook potatoes in 2 separate large saucepans of boiling water 15 min. or until tender. Remove from saucepans; drain separately.
• Mash sweet potatoes with Catalina dressing; stir in bacon bits. Mash Yukon gold potatoes with ranch dressing; stir in cheese.
• Spoon potato mixtures into opposite sides of large serving bowl. Gently swirl potato mixtures together.