Emerils Mashed Potatoes Recipes

Steps:

• Place potatoes and 1 teaspoon salt in a medium heavy-bottomed saucepan; add enough water to cover by 1 inch. Bring to a boil over high heat; immediately reduce to a simmer, and cook until potatoes are easily pierced with the tines of a fork, 20 to 25 minutes.
• Drain potatoes and return to saucepan. Place over low heat and add butter. Using a potato masher, mash butter into potatoes. Add cream, remaining 3/4 teaspoon salt, and pepper. Continue to mash potatoes until smooth and well combined. Serve immediately.

Steps:

• Preheat the oven to 450 degrees F.
• Place the garlic on a pie pan and drizzle with olive oil. Season with salt and pepper. Place in the oven and roast for 35 to 40 minutes, or until tender and golden brown. Remove from the oven and cool. Squeeze or remove the garlic cloves from the head and place in a small bowl. Using a fork, mash the garlic until smooth. Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes.
• Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrate the potatoes. Remove the potatoes from the heat. Add the garlic and butter. Using a hand-held masher, mash the butter and garlic into the potatoes. Add enough cream until desired texture is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper.

Steps:

• Place potatoes and 1 teaspoon of salt in a saucepan and cover with cold water.
• Bring to a boil and cook over medium heat until fork tender, 15 to 20 minutes.
• Drain.
• Return the potatoes to the saucepan and add the butter, cream, and cheese.
• Mash the potatoes, stirring to incorporate the seasonings.
• Season with salt and freshly ground white pepper. Serve warm.

Steps:

• Place potatoes in a pot of salted water and bring to a boil over medium-high heat. Reduce heat to a simmer and cook until potatoes are easily pierced with the tines of a fork, 12 to 15 minutes.
• Add butter to potatoes and, using a handheld masher, mash butter into potatoes. Gradually add buttermilk, mashing until desired texture is achieved. Season with salt and white pepper; serve.

Steps:

• In a large pot, combine potatoes and lightly salted water to cover.
• Bring to a boil, reduce heat to medium and then cook until tender, about 25 minutes.
• Drain well.
• Meanwhile, in large saucepan, combine milk, scallions& kale.
• Bring to a boil, reduce heat to low and simmer 3 minutes.
• Remove from heat.
• Transfer potatoes to large bowl.
• Add butter and mash with potato masher until smooth.
• gradually stir in hot milk mixture until combined.
• Season with salt and freshly ground pepper to taste.
• If desired, add 2 or 3 roasted garlic cloves with salt& pepper!

Steps:

• Preheat the oven to 350 degrees F. Place the potatoes on a foil lined baking sheet. Bake until tender and starting to ooze sugary syrup, about 1 hour and 15 minutes, depending on their size. Remove from the oven and let sit until cool enough to handle. Cut a slit down each potato and scoop the flesh into a large bowl. Discard the skins. Add the cream, bourbon, brown sugar, molasses, and salt and beat on high speed with an electric mixer until smooth. Cover to keep warm, or gently reheat before serving.