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.
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
MASHED SWEET POTATOES WITH ORANGE ESSENCE
Provided by Ellie Krieger
Categories side-dish
Time 28m
Yield 4 servings, serving size 3/4 cup
Number Of Ingredients 7
Steps:
- Steam the potatoes in a large covered pan fitted with a steamer basket until they are tender, about 8 minutes.
- In a large bowl mash the potatoes with the buttermilk and orange juice. Stir in the zest, salt, and nutmeg. Serve the potatoes topped with the butter, if desired.
Nutrition Facts : Calories 210 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0.5 milligrams, Sodium 430 milligrams, Carbohydrate 48 grams, Fiber 7 grams, Protein 4 grams
ORANGE MASHED POTATOES
Here's a nice variation on regular mashed potatoes. I really enjoy them with a pork loin roast and fruit salad.
Provided by Judikins
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter and saute onions.
- Cook peeled potatoes until tender; mash and add sour cream and orange juice using mixer.
- Stir in onions and salt.
- Garnish with orange zest.
ORANGE SCENTED MASHED SWEET POTATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put the potatoes in a medium pot, cover with water, salt the water and bring to boil over medium heat. Cook until tender, then drain and return the potatoes to the pot. Heat a little oil over medium heat, in a medium saute pan and add the bacon and cook until it begins to crisp. Stir in the orange zest and juice and the potatoes. Mash to desired consistency with some chicken stock to thin the potatoes, if desired. Stir in the coriander, cumin, cinnamon and hot sauce. Transfer to a serving bowl and serve.
Nutrition Facts : Calories 231 calorie, Fat 6 grams, SaturatedFat 1.5 grams, Cholesterol 5 milligrams, Sodium 280 milligrams, Carbohydrate 41 grams, Fiber 6.5 grams, Protein 4 grams, Sugar 10 grams
MAPLE-ORANGE MASHED SWEET POTATOES
This recipe is from Cook's Illustrated and I made them today and it is fabulous! I omitted the pepper but stuck by the rest of the recipe. "Cutting the sweet potatoes into slices of even thickness is important in getting them to cook at the same rate. A potato masher will yield slightly lumpy sweet potatoes; a food mill will make a perfectly smooth puree. The potatoes are best served immediately, but they can be covered tightly with plastic wrap and kept relatively hot for 30 minutes. This recipe can be doubled in a Dutch oven; the cooking time will need to be doubled as well."
Provided by nsomniak6
Categories Yam/Sweet Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine butter, cream, salt, sugar, and sweet potatoes in 3 to 4 quart saucepan; cook, covered, over low heat, stirring occasionally, until potatoes fall apart when poked with fork, 35 to 45 minutes.
- Off heat, mash sweet potatoes in saucepan with potato masher, or transfer mixture to hopper of food mill and process into warmed serving bowl. Stir in pepper, maple syrup, and orange zest; serve immediately.
Nutrition Facts : Calories 353.4, Fat 14.4, SaturatedFat 9.1, Cholesterol 40.8, Sodium 420.9, Carbohydrate 53.7, Fiber 6.8, Sugar 16.5, Protein 3.8
OLIVE-OIL MASHED POTATOES
These easy-to-make mashed potatoes are smooth and creamy.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Number Of Ingredients 4
Steps:
- Peel potatoes and cut into 1-inch chunks. In a large saucepan, cover potatoes with cold water by 2 inches and add 1 tablespoon coarse salt. Bring to a boil; cook until potatoes are very tender and easily pierced with a fork, 20 to 25 minutes. Drain; transfer to a large bowl.
- Using a potato masher or fork, mash potatoes with olive oil and milk until smooth. Season with salt and pepper. Drizzle with more olive oil before serving, if desired.
Nutrition Facts : Calories 181 g, Fat 7 g, Fiber 2 g, Protein 3 g
BEST EVER CREAMY MASHED POTATOES
Make everyone's favourite side dish, creamy mashed potatoes. This simple recipe results in fluffy, comforting mash that the whole family will love
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 40m
Number Of Ingredients 3
Steps:
- Tip the potatoes into a large pan, cover with cold water and sprinkle with a generous pinch of salt. Set the pan over a high heat and bring to the boil. Once boiling, reduce the heat to a simmer and cook for 15-20 mins until the potatoes are very tender - they should be able to be easily pierced with the tip of a knife. Drain well, then return to the pan and leave to steam-dry for 5 mins.
- Pass the potatoes through a ricer into a large bowl for a lump-free mash (you may need to do this in batches). Alternatively, mash with a potato masher until smooth, then press through a sieve using the back of a spoon to get rid of any remaining lumps.
- Tip the 50g Yeo Valley Organic salted butter, the milk and some seasoning into the bowl with the hot mash. Beat everything together with a wooden spoon or spatula until the butter has melted and the mixture is smooth and creamy. Add a splash more milk to loosen, if needed. Top with the remaining 1 tbsp butter and leave it to melt for a few seconds before serving.
Nutrition Facts : Calories 302 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.13 milligram of sodium
HUTSPOT (ORANGE MASHED POTATOES AND SAUSAGE DINNER)
This is an extremely easy Dutch recipe that the whole family loves for a weeknight meal. It's another recipe where you can get creative and add more ingredients to your family's taste and you can also make it dairy-free for those with milk allergies. If you want this rich and creamy, add butter and cream when mashing the potato and carrot mixture. If you want it light (or dairy free) just use some of the hot water from boiling the vegetables or use dairy-free "milk" and Fleischmann's unsalted margarine. NOTE: all measurements are approximate! Have fun and treat the family to colorful mashed potatoes--Perfect for Halloween or any night!
Provided by GinaJohnson
Categories Weeknight
Time 23m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Place the carrots in the bottom of a 3 quart pan with about 2 cups of water and put on high to boil.
- Let cook for about 3-5 minutes.
- Add the potatoes and onion.
- Put the sausage on top. (It will give the veggies some great flavor!).
- Cover. Let cook over medium heat for about 10 min until the vegetables are tender and easy to mash.
- Remove the sausage to a plate to keep warm.
- Drain the vegetables, reserving at least 1/2 c of the water if you prefer to use water to cream or milk.
- Put through a potato ricer or use a potato masher to mash all the vegetables together. Use the back of a spoon to smoosh it all together with the remaining ingredients. You CAN use a mixer for this, but you risk the vegetables becoming gummy if you over-mix. Go for power at your own risk!
- Season to taste. Serve with a salad and dinner is ready!
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THE BEST MASHED POTATOES! - GIMME SOME OVEN
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4.9/5 (170)Total Time 45 minsServings 10-12
- Feel free to peel your potatoes or leave the skins on. Then cut them into evenly-sized chunks, about an inch or so thick, and transfer them to a large stockpot full of cold water.
- Once all of your potatoes are cut, be sure that there is enough cold water in the pan so that the water line sits about 1 inch above the potatoes. Stir the garlic and 1 tablespoon sea salt into the water. Then turn the heat to high and cook until the water comes to a boil. Reduce heat to medium-high (or whatever temperature is needed to maintain the boil) and continue cooking for about 10-12 minutes, or until a knife inserted in the middle of a potato goes in easily with almost no resistance. Carefully drain out all of the water.
- Meanwhile, as the potatoes are boiling, heat the butter, milk and an additional 2 teaspoons of sea salt together either in a small saucepan or in the microwave until the butter is just melted. (You want to avoid boiling the milk.) Set aside until ready to use.
- After draining the water, immediately return the potatoes to the hot stockpot, place it back on the hot burner, and turn the heat down to low. Using two oven mitts, carefully hold the handles on the stockpot and shake it gently on the burner for about 1 minute to help cook off some of the remaining steam within the potatoes. Remove the stockpot entirely from the heat and set it on a flat, heatproof surface.
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