Mashedpotatoesole Recipes

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PERFECT SMASHED POTATOES



Perfect Smashed Potatoes image

We've seen plenty of potato trends over the past few years: Retro hasselback potatoes made a comeback, buttery "melting" potatoes took over Pinterest soon after, and now smashed potatoes are the spuds of the moment. The idea is to simmer small potatoes until tender, then toss them with olive oil, flatten them and crisp them in the oven. It's simple - and insanely delicious. There are more than 35,000 #smashedpotatoes photos on Instagram, and many Food Network stars are obsessed, too. Here's how to make them like a pro.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Put 1 3/4 pounds baby potatoes in a pot and cover with water. Add 2 bay leaves, 2 garlic cloves and a big pinch of salt; bring to a boil. Reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Drain, discarding the bay leaves and garlic. Toss the potatoes with 2 tablespoons olive oil, transfer to a baking sheet and smash with a spatula or measuring cup. Drizzle with more olive oil and season with salt and pepper. Broil, turning, until crisp and golden, 15 to 20 minutes.

MASHED POTATOES OLé



Mashed Potatoes Olé image

Aren't you getting tired of my magazine recipes? Maybe I either need to (1) stop subscribing to so many or (2) Read them & toss them. But those pictures look soooo good that I'm sure I'll make it someday. I can't swear to the publication but the date is Oct. 2004 & the page looks like those BHG prize tested cut-outs.

Provided by SusieQusie

Categories     Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

3 ears fresh corn or 1 cup frozen corn
1 lb yellow potato, peeled and cut in 1 inch cubes
1 lb red potatoes, peeled and cut in 1 inch cubes
3 medium carrots, peeled and sliced in 1 inch sections
2 medium jalapeno peppers, seeded & sliced
4 garlic cloves, minced
1/4 cup butter
1/4 cup sour cream
1 cup sharp cheddar cheese, shredded
salt
pepper

Steps:

  • Cut corn kernels from cobs if using fresh.
  • In a large saucepan, cook corn, potatoes, carrots, jalapeño peppers and garlic in enough boiling water to just cover for 15-20 minutes until all vegetables are tender. Drain off water.
  • Add butter to vegetables & coarsely mash with a potato masher. Stir in sour cream & 3/4 cup cheese.
  • Season to taste with salt & pepper.
  • Top with remaining cheese.
  • Microwave 30 seconds to 1 minute or until cheese topping melts.
  • Serve immediately.

Nutrition Facts : Calories 327.2, Fat 16.8, SaturatedFat 10.2, Cholesterol 44.3, Sodium 213.8, Carbohydrate 37, Fiber 5.3, Sugar 4.8, Protein 9.7

BASIC MASHED POTATOES



Basic Mashed Potatoes image

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

2 pounds baking potatoes, peeled and quartered
2 tablespoons butter
1 cup milk
salt and pepper to taste

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 POTATOES OLè



Mashed Potatoes Olè image

My niece and I joined forced to duplicate our copycat version of this mashed potato recipe served at ¿Què Pasa? restaurant in Portland, Oregon. *Reminder that all the ingredients listed below are estimated.* A little bit of fresh minced cilantro was delicious on top as a garnish but I don't remember if they used that in the restaurant...?

Provided by COOKGIRl

Categories     Potato

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 8

1 lb potato, peeled (we used a mixture of russets and Yukon Gold)
1 tablespoon fresh jalapeno, finely minced
1 small carrot, peeled and finely grated
1/2-3/4 cup sour cream, to desired creaminess
1/2 cup cheddar cheese, grated (we used white cheddar cheese)
1/2 cup monterey jack cheese, grated
white pepper, to taste
1/2 cup white corn kernels (Fresh or frozen. I used leftoer roasted fresh corn kernels.)

Steps:

  • Bring a large pot of water to boil and cook the potatoes until tender.
  • Drain.
  • Meanwhile as the potatoes are boiling, combine the remaining ingredients *except* for the corn in a large mixing bowl.
  • Add the drained potatoes to the mixing bowl and mash them with the other ingredients. Taste and adjust if necessary.
  • Stir in the corn.
  • Serve and enjoy!

Nutrition Facts : Calories 274.6, Fat 15, SaturatedFat 9.1, Cholesterol 42.4, Sodium 204.8, Carbohydrate 25.9, Fiber 3.4, Sugar 3.3, Protein 10.6

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