MASHED POTATOES
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 30m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Boil the halved or chunked (but unpeeled) potatoes in a large pan of lightly salted water. When they are soft enough to mash, drain them thoroughly then push the potato pieces through a ricer.
- With a wooden spoon, beat in the warm milk or cream and butter and season with salt, pepper and some freshly grated nutmeg, to taste. Eat alone and straight from the bowl for quintessential comfort food.
CREAMY MASHED POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h15m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until the potatoes are cooked through, 30 to 35 minutes. (When they're cooked through a fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.)
- Preheat the oven to 350 degrees F.
- Drain the potatoes thoroughly in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in all the other ingredients.
- Turn off the heat and add the butter, cream cheese and about 1/2 cup of half-and-half. Mash, mash, mash! Next, add about 1/2 teaspoon seasoning salt and 1/2 teaspoon black pepper. Stir well, and then taste and add more half-and-half, seasoning salt and pepper if needed.
- Transfer the potatoes to a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place in the oven until the butter is melted and the potatoes are warmed through.
WICKED EASY GARLIC MASHED POTATOES
Found this on Mormon Chic while looking for pots for a crowd. Waaayyyy too easy. The family loves them, especially our 7 y.o. granddaughter who can't keep her fingers out of the bowl! This makes a lot of potatoes, so it's great for a crowd.
Provided by Suzie
Categories Low Protein
Time 1h15m
Yield 7 cups, 14 serving(s)
Number Of Ingredients 6
Steps:
- Cut and peel potatoes; boil gently; drain well.
- Add all ingredients; mash well. (I like mashing 1/2 the potatoes at a time.).
- Place in sprayed casserole.
- Bake at 350 degrees for 45 minutes.
- NOTE: Potatoes can be made up to 3 days ahead and kept in refrigerator. Take out of fridge an hour before baking. May want to fluff them up with a little bit of milk.
Nutrition Facts : Calories 180.4, Fat 5.8, SaturatedFat 2.4, Cholesterol 24, Sodium 233.3, Carbohydrate 28.7, Fiber 3.6, Sugar 1.3, Protein 4.4
WILLY WONKA MASHED POTATOES
Beautiful fall colors and amazing flavors make this a favorite at any holiday gathering. Stir in milk and sour cream for a creamier texture if desired. The beets should not mash all the way. It should be orange-ish with streaks and dots of red from the beets. The name alone will convince your picky eaters to try this, and the taste will make them want more!
Provided by J Harstad
Categories Mashed Potatoes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Place yam, red potato, white potato, yellow potato, beet, rutabaga, parsnip, and turnip into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, about 20 to 25 minutes. Drain and return to pot.
- Mash vegetable mixture and butter together with a potato masher or fork until orange-ish with streaks of red from the beets; season with nutmeg, salt, and black pepper.
Nutrition Facts : Calories 318.4 calories, Carbohydrate 57.5 g, Cholesterol 20.3 mg, Fat 8.3 g, Fiber 9.1 g, Protein 5.9 g, SaturatedFat 5 g, Sodium 129.2 mg, Sugar 8.7 g
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