Whipped Potatoes Paprika Recipes

Steps:

• Peel and coarsely chop the sweet potatoes. Cover with water and bring to a boil in a large pot. Salt the water and cook the sweet potatoes until tender, 8 to 10 minutes. Drain and return the sweet potatoes to the hot pot. Mash the potatoes with the stock and butter. Add in the orange juice and 2 tablespoons of the orange zest. Then add in the thyme, paprika, cinnamon and some pepper. Taste and adjust the seasoning. Cover and remove from the heat and serve immediately. To keep warm, create a water bath by placing the pot of mashed potatoes in 1 inch gently simmering water in larger pot or deep skillet.

Steps:

• For the smoked paprika butter: Combine the butter, paprika, salt and pepper in a bowl. Roll into a log, wrap in waxed paper or parchment and refrigerate until very cold.
• For the mashed potatoes: Put the potatoes in a large pot, cover by 2 inches with cold water and add 2 tablespoons kosher salt. Bring to a boil and cook until fork-tender, about 35 minutes. Drain the potatoes, run through a food mill set over a large bowl and rice until very fine.
• Combine the milk and heavy cream in a small saucepan and bring to a simmer over low heat.
• Put the potatoes back in the pot, place the pot back over low heat and, using a wooden spatula, stir the potatoes to dry them out. Begin adding the cold paprika butter little by little, vigorously stirring with a wooden spoon until the butter is incorporated. (Adding the cold butter slowly will create an emulsion.) Slowly stir in the warm milk mixture bit by bit, and then switch to a whisk and whisk until light and fluffy. Fold in the chives and season with salt and pepper.

Steps:

• Boil peeled, cubed potatoes in salted water until tender.
• Drain water from potatoes.
• Mash potatoes.
• Add cream cheese and butter.
• Stir to mix.
• Add milk to make desired consistency.
• Add salt and pepper to taste.
• Using hand mixer on low/medium setting, whip potato mixture until fluffy.
• Put whipped potatoes in serving bowl and sprinkle with paprika to taste.
• Serve hot.

Steps:

• Peel and cube potatoes. Place in large saucepan and fill with 2 inches of water. Bring to a boil on high heat. Lower heat to medium and cook for 20 minutes until tender. Drain. Add cream cheese, butter, salt, pepper and enough milk for desired consistency. Mix with mixer until light and fluffy. Do not over mix. Place in serving dish. Sprinkle with paprika.