MASHED POTATOES WITH HERB BUTTER
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Beat the butter in a small bowl with a rubber spatula until creamy. Add the parsley, 1/4 teaspoon salt and the nutmeg and mix to combine. Scrape the butter onto a piece of plastic wrap and form into a log. Wrap tightly and refrigerate until firm, at least 30 minutes, or freeze up to 1 week.
- Combine the milk, 1 teaspoon salt and the bay leaf in a large saucepan. Peel the potatoes and cut into 1-inch pieces, adding them to the pot as you go so they don't discolor. Bring to a gentle simmer over medium heat; cook, stirring to prevent the milk from scorching, until the potatoes are very tender, 15 to 20 minutes.
- Drain the potatoes, reserving the milk in a liquid measuring cup or bowl; discard the bay leaf. Return the potatoes to the saucepan and add all but about 1 tablespoon of the herb butter. Mash with a potato masher, gradually adding the reserved milk as needed, until creamy (you may have leftover milk). Season with salt. Transfer to a serving dish and top with the remaining 1 tablespoon herb butter just before serving.
BUTTERY MASHED POTATOES
These creamy, buttery mashed potatoes use simple ingredients. The tricks are to use Yukon Gold potatoes and then to warm the cream and butter before adding them to the potatoes. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Meanwhile, in a small saucepan, heat cream, butter, salt and pepper until butter is melted. , Drain potatoes; return to pan. Mash potatoes, gradually adding enough cream mixture to reach desired consistency.
Nutrition Facts : Calories 438 calories, Fat 25g fat (16g saturated fat), Cholesterol 71mg cholesterol, Sodium 534mg sodium, Carbohydrate 50g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.
MASHED POTATOES WITH HERBS
Try this version of mashed potatoes as an easy and aromatic adaptation of the holiday classic.For stiffer mashed potatoes, use only 1 cup milk or cream; for richer potatoes, add another 4 tablespoons butter.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Peel potatoes, and cut them into 1/2-inch-thick slices. Place potatoes in a large saucepan, and cover with cold water. Stir in 2 tablespoons salt. Place pan over high heat, and bring water to a boil. Reduce heat to low, and simmer until potatoes are tender when pierced with the tip of a knife. Drain potatoes in a colander.
- Heat milk in a small saucepan over medium-high heat until it just comes to a simmer; reduce heat to low, and keep warm. Place a heat-proof bowl on top of a pan of simmering water. Using a potato ricer, press hot, drained potatoes into bowl. Stir potatoes with a wooden spoon until smooth, about 1 minute.
- Stir in butter until completely melted and well incorporated. While stirring continuously, slowly pour in hot milk. Stir in fresh herbs, pepper, and salt to taste. Serve immediately.
GARLIC-HERB MASHED POTATOES
For a spin on ordinary "spuds," stir in garlic and an assortment of herbs.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 14
Number Of Ingredients 9
Steps:
- Place potatoes in 4-quart saucepan; add enough water to cover potatoes. Add 1 teaspoon salt. Heat to boiling; reduce heat. Simmer uncovered 20 to 30 minutes or until tender; drain. Mash with potato masher or electric mixer on low speed.
- While potatoes are cooking, melt butter in 1-quart saucepan over medium-low heat. Cook garlic in butter 3 to 4 minutes, stirring frequently and being careful not to brown butter, until garlic is very soft. Stir in milk and herbs. Cook until thoroughly heated.
- Add milk mixture to mashed potatoes; beat until smooth and creamy. Season with salt and pepper to taste.
Nutrition Facts : Calories 115, Carbohydrate 18 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 200 mg
HERBED MASHED POTATOES
Prepare mashed potatoes, omitting herbs, up to 1 day ahead; refrigerate. Reheat in a bowl set over a pot of simmering water; stir in herbs.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Number Of Ingredients 6
Steps:
- Place potatoes in a large pot; cover with cold water by 1 inch, and add 1 teaspoon salt. Bring to a boil; reduce heat to medium-low, and simmer until potatoes are tender, 15 to 18 minutes. Drain; return potatoes to pot.
- Stir potatoes over medium heat until dry (a film of starch will form on bottom of pot), about 1 minute. Remove from heat.
- In a small saucepan, combine half-and-half and butter; bring to a simmer over medium heat. Pour half of hot liquid over potatoes. Mash just until smooth, adding more liquid to reach desired consistency. Stir in parsley and chives; season with salt. Garnish with more herbs.
MASHED POTATOES WITH HERB BUTTER
A new twist on mashed potatoes, an old favorite.
Provided by Mike Meurs
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 30m
Yield 2
Number Of Ingredients 6
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 10 minutes. Drain.
- Meanwhile, combine butter, rosemary, sage, thyme, and marjoram in a large microwave-safe bowl. Microwave on high power until melted, about 30 seconds.
- Add potatoes to the herb butter mixture. Beat with an electric mixer until almost smooth with a few lumps remaining.
Nutrition Facts : Calories 700.6 calories, Carbohydrate 67.1 g, Cholesterol 122 mg, Fat 46.4 g, Fiber 4.9 g, Protein 8.5 g, SaturatedFat 29.2 g, Sodium 345.6 mg, Sugar 2.3 g
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