Laughing Cow Mashed Potatoes Recipes
CHEF JOHN'S PERFECT MASHED POTATOES
This recipe will hopefully give you the proper techniques to turn out perfect mashed potatoes every time; always light, fluffy and lump-free.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Place the potatoes into a large pot, and cover with salted water. Bring to a boil, reduce heat to medium-low, cover, and simmer until tender, 20 to 25 minutes. Drain, and return the potatoes to the pot. Turn heat to high, and allow the potatoes to dry for about 30 seconds. Turn off the heat.
- Mash the potatoes with a potato masher twice around the pot, then add the butter and milk. Continue to mash until smooth and fluffy. Whisk in the salt and black pepper until evenly distributed, about 15 seconds.
Nutrition Facts : Calories 333.1 calories, Carbohydrate 49.7 g, Cholesterol 33.6 mg, Fat 12.7 g, Fiber 6.1 g, Protein 6.7 g, SaturatedFat 7.9 g, Sodium 30.4 mg, Sugar 3.5 g
CLASSIC MASHED POTATOES
Provided by Ina Garten
Time 28m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Peel the potatoes, cut them into 1-inch cubes and place them in a large pot of boiling salted water. Simmer uncovered for 10 to 12 minutes, until the potatoes are tender. Drain the potatoes in a colander and then return them to the pot.
- Meanwhile, heat the milk and butter in a small saucepan until the butter is melted.
- Using a hand held mixer, break the potatoes up and at low speed slowly add the hot milk/butter mixture to make the potatoes very creamy. Add the sour cream, 2 teaspoons of salt and the pepper and whisk to combine. Serve hot.
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.
LAUGHING COW MASHED POTATOES
I love mashed potatoes and was looking for a way to make them healthier. What I discovered is that those little Laughing Cow Light Cheese Wedges make an awesome substitute for butter and the taste of the potatoes is wonderful. Recently, my SIL was here and she raved about these potatoes and I had to share my secret with her. I calculated the points for these on the WW website and the points value per serving is 3.
Provided by LARavenscroft
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Scrub and cut potatoes into 1" chunks.
- Place in a medium sauce pan and cover with water.
- Bring to a boil and reduce heat.
- Simmer about 15 minutes or until tender.
- When potatoes are cooked drain off some of the water and reserve.
- Add cheese wedges to potatoes and mash, adding reserved potato water as necessary.
Nutrition Facts : Calories 166.2, Fat 1.2, SaturatedFat 0.8, Cholesterol 7.4, Sodium 314.3, Carbohydrate 30.7, Fiber 3.8, Sugar 1.6, Protein 8.9
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WW CREAMY MASHED POTATOES - POUND DROPPER
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4.5/5 (26)Total Time 4 hrs 10 minsCategory PotatoesCalories 208 per serving
- Wash and peel potatoes, then cut into 1-inch cubes. Place cut potatoes into a large pot and cover with cold water. Cook potatoes on medium high heat until it boils. Then cook for another 15-20 minutes or until tender. Drain the potatoes and return potatoes to pot or a large mixing bowl. Add the cream cheese or laughing cow cheese wedges, 2 Tbsp light butter, unsweetened almond milk or skim milk, salt, pepper, and garlic to the potatoes. Beat the ingredients with an electric mixer on medium speed until smooth and fluffy. (Do not over mix are the texture will become gummy, glue, and unappetizing.) Place mashed potatoes in a large bowl. Drizzle 1 Tbsp melted light butter over the top of mashed potatoes and garnish with chives, if desired.
- Pour 1/2 cup water into the bottom of the slow cooker. Wash and peel potatoes. Wrap each potato in a piece of aluminum foil and then place the foiled potatoes in the slow cooker. Cook on high for 2-3 hours or low for 3-4 hours. Remove foil from potatoes and place peeled, cooked potatoes into a large mixing bowl. Add the cream cheese or laughing cow cheese wedges, 2 Tbsp light butter, unsweetened almond milk or skim milk, salt, pepper, and garlic to the potatoes. Beat the ingredients with an electric mixer on medium speed until smooth and fluffy. (Do not over mix are the texture will become gummy, glue, and unappetizing.) Place mashed potatoes in a large bowl. Drizzle 1 Tbsp melted light butter over the top of mashed potatoes and garnish with chives, if desired.
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- Peel and cut the potatoes, place in a large pot filled with water and a dash of salt. Bring to a boil then reduce to a med-high, let cook for at least 20 minutes or until you can easily pierce the potatoes with a fork.
- Drain the potatoes, add the milk and butter then using either an electric or hand masher mash them til they are nice and creamy.
- In a bowl beat together the cream cheese, sour cream, seasonings, garlic, 2/3 cup cheddar cheese and 1/4 cup of parmesan cheese (the remaining cheddar and parm will be sprinkled on top) stir this mixture into the mashed potatoes, don't over mix it though, just gently fold it in. If you can add the dairy ingredients at room temp it will give you a creamier potato.
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