CHEF JOHN'S PERFECT MASHED POTATOES
This recipe will hopefully give you the proper techniques to turn out perfect mashed potatoes every time; always light, fluffy and lump-free.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Place the potatoes into a large pot, and cover with salted water. Bring to a boil, reduce heat to medium-low, cover, and simmer until tender, 20 to 25 minutes. Drain, and return the potatoes to the pot. Turn heat to high, and allow the potatoes to dry for about 30 seconds. Turn off the heat.
- Mash the potatoes with a potato masher twice around the pot, then add the butter and milk. Continue to mash until smooth and fluffy. Whisk in the salt and black pepper until evenly distributed, about 15 seconds.
Nutrition Facts : Calories 333.1 calories, Carbohydrate 49.7 g, Cholesterol 33.6 mg, Fat 12.7 g, Fiber 6.1 g, Protein 6.7 g, SaturatedFat 7.9 g, Sodium 30.4 mg, Sugar 3.5 g
THE BEST MASHED POTATOES
This is our go-to recipe for classic mashed potatoes, made with plenty of butter and cream. To make them fluffy and flavorful, be sure to simmer them slowly and add plenty of salt to the cooking water. And don't skip the step of steaming the excess water off; leaving too much moisture in the potatoes causes them to be loose and gluey.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Put the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil over high heat. Then lower the heat to medium and gently simmer until the potatoes are completely tender when pierced with the tip of a knife, about 30 minutes.
- Drain the potatoes well and return them to the pot. Place the pot over low heat and let any residual water steam off, about 2 minutes. Mash the potatoes well with a potato masher. Fold in the butter with a spatula until melted, and then fold in the cream. Season with salt and pepper.
TWICE-BAKED POTATOES
At its simplest, a twice-baked potato is creamy, cheesy mashed potatoes cradled in crisp, salty skin. That's the recipe you see here: comforting, satisfying and pretty much ideal. But if you dream of other flavor combinations, like bacon, scallions and sour cream; blue cheese and chives; or cauliflower and Parmesan, just follow the recipe below and stir in any additions (reserving some for garnish) after the dairy in Step 3. Shower the top with more grated cheese if you like, then bake, garnish and dig in.
Provided by Ali Slagle
Categories dinner, weekday, vegetables, main course, side dish
Time 2h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Position racks in the top and middle of the oven, and heat oven to 400 degrees. Take the butter out of the refrigerator to soften. Scrub the potatoes clean and pat them dry. Poke holes all over them with a fork. In a large bowl, toss them with the oil and 1/2 teaspoon salt. Place the potatoes directly on the top rack, and place a baking sheet or a piece of foil on the middle rack to catch drips. Bake for about 1 hour, until the skin is crisp and potatoes offer no resistance when a knife is inserted in their centers. Remove from the oven and let sit until cool enough to handle.
- Slice the top third lengthwise off the potatoes. Use a spoon to scoop out the flesh, leaving 1/4-inch border of potato on the skin, and transfer the flesh to a medium bowl. Scrape the potato tops of all flesh, and add the flesh to the bowl. Place the bottoms on a parchment-lined baking sheet. (Snack on the tops - chef's treat - or discard.)
- Mash the potato flesh with a fork or potato masher. Add the butter, and stir until smooth (try not to overwork). Add the milk, sour cream and cheese and stir to combine. (If you want the filling softer, add more milk.) Season generously with salt and pepper. Stir in the chives, if using.
- Mound each potato skin with a quarter of the filling. Bake the potatoes until warmed through, about 10 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 590, UnsaturatedFat 13 grams, Carbohydrate 70 grams, Fat 30 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 15 grams, Sodium 1081 milligrams, Sugar 5 grams, TransFat 1 gram
MASHED POTATOES FOR TWO
Buttery mashed potatoes for two.
Provided by CJME
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 45m
Yield 2
Number Of Ingredients 8
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 20 minutes. Drain and transfer to a bowl.
- Heat olive oil in a pan over medium heat. Add garlic and cook until light brown and fragrant, 1 to 2 minutes. Remove from the heat and add to potatoes.
- Add cream, butter, thyme, rosemary, salt, and pepper to potatoes; beat with an electric mixer until fluffy.
Nutrition Facts : Calories 449.2 calories, Carbohydrate 39.3 g, Cholesterol 84.9 mg, Fat 31.2 g, Fiber 5 g, Protein 5.4 g, SaturatedFat 17.2 g, Sodium 110.4 mg, Sugar 1.7 g
TWICE-BAKED MASHED POTATOES
If you like the filling in twice-baked potatoes, you'll love the flavor of this savory side dish that complements most entrees. "It's a good way to finish off extra mashed potatoes," says Margaret Mayhugh of Murphysboro, Illinois.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small skillet, saute onion and green pepper in oil until tender. In a large bowl, combine the onion mixture, mashed potatoes, 1/2 cup cheese, bacon, salt and pepper. Spoon into a greased 2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted.
Nutrition Facts :
More about "two ingredient mashed potatoes recipes"
MOM'S SECRET INGREDIENT MASHED POTATOES - SOUTHERN …
From southernbite.com
4.5/5 (17)Servings 4Cuisine AmericanCategory Side Dish
THE BEST SECRET INGREDIENT MASHED POTATOES - JUST A TASTE
From justataste.com
5/5 (3)Total Time 30 minsCategory Side DishCalories 309 per serving
MASHED POTATOES FOR TWO - CULINARY HILL
From culinaryhill.com
CREAMY BUTTERY MASHED POTATO | RECIPETIN EATS
From recipetineats.com
MASHED POTATOES FOR TWO - BAKING MISCHIEF
From bakingmischief.com
2-INGREDIENT SLOW COOKER RUSTIC MASHED POTATOES WITH …
From shockinglydelicious.com
THE BEST MASHED POTATOES! - GIMME SOME OVEN
From gimmesomeoven.com
CREAMIEST MASHED POTATOES RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (90)Author Andy BaraghaniServings 8
EASY SLOW-COOKER MASHED POTATOES RECIPE - PILLSBURY.COM
From pillsbury.com
PERFECT MASHED POTATOES RECIPE - THE WASHINGTON POST
From washingtonpost.com
HOMEMADE MASHED POTATOES RECIPE - SOUTHERN LIVING
From southernliving.com
15 BEST RECIPES WITH MEATBALLS AND POTATOES - 730 SAGE STREET
From 730sagestreet.com
BALSAMIC CHICKEN & MASHED POTATOES WITH ROASTED BROCCOLI
From
33 RECIPES THAT TAKE MASHED POTATOES TO A WHOLE NEW LEVEL
From tasteofhome.com
GARLIC MASHED POTATOES FOR TWO - HOMEMADE IN THE KITCHEN
From chocolatemoosey.com
HOMEMADE CREAMY MASHED POTATOES FOR TWO RECIPE - A FLAVOR …
From aflavorjournal.com
MASHED POTATOES WITH HALF AND HALF - SALT & BAKER
From saltandbaker.com
ADAM LIAW’S GARLIC BROWN BUTTER MASHED POTATOES
From smh.com.au
2 INGREDIENT MASHED POTATO DONUTS (NO YEAST OR EGGS)
From kirbiecravings.com
2 CHAINZ’S GARLIC MASHED POTATOES RECIPE - PUREWOW
From purewow.com
THERE IS A SEASON: MARTHA’S MASHED SPUDS HIT THE SPOT
From gazettenet.com
HERE’S HOW TO THICKEN YOUR STEW WITHOUT CORNSTARCH OR FLOUR
From thekitchn.com
TO BOLSTER THE FLAVOR IN MASHED POTATOES, TRY A LITTLE OLIVE OIL
From tastingtable.com
ESSENTIAL MASHED POTATOES RECIPE - THE WASHINGTON POST
From washingtonpost.com
HOW TO MAKE CAULIFLOWER "STEAKS" + 2 INGREDIENT MASHED POTATOES!
From youtube.com
EASY HOMEMADE MASHED POTATOES RECIPE - PILLSBURY.COM
From pillsbury.com
HOW TO THICKEN MASHED POTATOES: 3 FOOLPROOF WAYS - YAHOO NEWS
From news.yahoo.com
MASHED POTATOES RECIPE FOR TWO (REQUIRES NO EQUIPMENT) | KITCHN
From thekitchn.com
You'll also love