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.
MASHED POTATOES (THE YELLOW ROSE)
Provided by Bryan Miller
Categories side dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Boil the potatoes until they are very well cooked, nearly falling apart, about 30 minutes.
- Drain potatoes thoroughly. In a large bowl mash the potatoes well with a hand masher. Add butter and mash more; add milk slowly while mashing until desired consistency is reached (some potatoes absorb more liquid than others). Season to taste and serve.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 4 grams, Carbohydrate 33 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 485 milligrams, Sugar 2 grams, TransFat 0 grams
MASHED POTATOES
Tyler Florence's Mashed Potatoes recipe from Food Network is foolproof: Butter and cream guarantee richness, while the bay leaf and chives add herbal notes.
Provided by Tyler Florence
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaf. Meanwhile, heat the cream and butter in a small saucepan. Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives.
BASIC MASHED POTATOES
If you love good, old fashioned mashed potatoes this is the perfect recipe. Simple and delicious.
Provided by Esmee Williams
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
- In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.
Nutrition Facts : Calories 257.1 calories, Carbohydrate 43.7 g, Cholesterol 20.1 mg, Fat 7.2 g, Fiber 3.7 g, Protein 5.6 g, SaturatedFat 4.5 g, Sodium 76.1 mg, Sugar 4.6 g
More about "mashed potatoes the yellow rose recipes"
CLASSIC YUKON GOLD MASHED POTATOES - A BEAUTIFUL PLATE
From abeautifulplate.com
4.6/5 (22)Total Time 40 minsCategory ThanksgivingCalories 295 per serving
- Peel the potatoes and cut into quarters. Transfer the potatoes to a large pot and cover generously with cold, salted water. Tips for Success: If using large Yukon gold potatoes, I like to cut them into quarters for faster cooking. If the potatoes are smaller or various sizes, keep the potato pieces close in size to ensure even cooking. Some potatoes may only need to be cut in half, etc.
- Cover the pot and bring the water a boil. Reduce the heat to a steady simmer. Continue simmering the potatoes until they can be easily pierced with a knife or fork. They should slip off a knife. If you meet any resistance, continue cooking and check back in a few minutes.
- Meanwhile, place the cream and unsalted butter in a small saucepan. Place over low heat until the butter has melted and the mixture is warm.
- Drain the potatoes (note: you can simultaneously warm your serving dish by placing it directly underneath your colander - allowing the cooking water to heat it thoroughly. Just remember to dry it well before using!). Rice the drained potatoes in batches into the empty warm cooking pot. If using a traditional masher: transfer the drained potatoes to the pot, add the cream and butter, and mash.
BASIC MASHED POTATOES | THE LITTLE POTATO COMPANY
From littlepotatoes.com
Estimated Reading Time 40 secs
- Add potatoes to large pot and cover with water. Add salt and bring to a boil for 15 minutes or until potatoes are fork tender.
- Meanwhile, place milk and butter in a small sauce pot and heat over low heat until butter is steaming.
- Using a potato masher, smash potatoes with milk and butter mixture and season with salt and pepper.
LITTLE POTATO ROSES | THE LITTLE POTATO COMPANY
From littlepotatoes.com
Estimated Reading Time 4 mins
- Place eight potatoes for mashing and one teaspoon salt in a saucepan or pot filled with about eight cups of water and bring to a boil.
- When boiled, simmer for about 15 to 20 minutes until soft and done. Using tongs or a handled strainer sieve, lift the potatoes out and place in a bowl while still hot ready for mashing. Reserve hot water for the petals.
- While waiting for the eight potatoes for mashing to cook, slice the rest of the 18 potatoes thinly with either a mandolin or an adjustable hand-held vegetable slicer to about 2 to 3 millimeters thick.
- Wash and rinse the potato slices. Place the slices in the saucepan with the water that was previously used for the mashed potatoes, adding more water to cover the tops if necessary. Bring to a boil, then simmer on medium heat for about 4 to 5 minutes until you can poke with a fork or knife but still firm and on the raw side. Do not overcook, or it will be hard to poke into the mashed potatoes to form the rose shape.
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