SILKY GARLIC MASHED POTATOES
Without a doubt, mashed potatoes are a quintessential side dish at just about every holiday-especially Thanksgiving. You can bet a hearty scoop of these garlic mashed potatoes will perfectly complement all that turkey and gravy. Butter and milk make these spuds extra smooth and silky, but the garlic is the real star of the show in the recipe. Instead of chopping up the garlic, this recipe calls for six peeled cloves (talk about easy) that go in right into the boiling water with the potatoes. The garlic will become tender and soft as it cooks making it super easy to seamlessly mash into your taters. Add a pinch of salt and pepper to enhance the flavors and you've got yourself a creamy, buttery and extra garlicky bowl of mashed potatoes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Scrub potatoes. Leave skins on, if desired, or peel thinly and remove eyes. Leave whole or cut into large pieces.
- Heat 1 inch water (salted if desired) to boiling; add potatoes and garlic. Cover and heat to boiling; reduce heat. Cook whole potatoes 30 to 35 minutes, potato pieces 20 to 25 minutes or until tender; drain. Shake pan gently over low heat to dry potatoes.
- Mash potatoes in medium bowl until no lumps remain. Add milk in small amounts, beating after each addition. (Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used.)
- Add butter, salt and pepper. Beat vigorously until potatoes are light and fluffy. If desired, dot with butter or sprinkle with paprika, chopped fresh parsley, watercress or chives.
Nutrition Facts : Calories 305, Carbohydrate 48 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 4 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 400 mg
SILKY MASHED POTATOES
This recipe for a classic mashed potato side dish includes the tang of cream cheese.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h
Number Of Ingredients 5
Steps:
- In a 5-quart pan, place potatoes and cover with cold water by 1 inch; add 1 tablespoon coarse salt. Bring to a boil; reduce heat, and simmer until potatoes are easily pierced with the tip of a paring knife, 20 to 25 minutes. Drain; return potatoes to pan.
- Over medium heat, stir potatoes until dry (a film of starch will form on bottom of pan), about 1 minute. Remove from heat.
- In a small saucepan over medium heat, bring milk and butter to a simmer; pour over potatoes. Add cream cheese; season generously with salt. Mash just until smooth, being careful not to overmash.
Nutrition Facts : Calories 280 g, Fat 12 g, Fiber 5 g, Protein 9 g, SaturatedFat 8 g
SILKY-SMOOTH MASHED POTATOES
This method completely eliminates potato lumps, so every bite is like velvet on your palate. The amount of milk and butter we use here yields potatoes that are a great mix of fluffy and creamy. For a fluffier batch, scale back on the milk by a few tablespoons, or add a few more to make them even creamier. Don't discard the peels; they make a tasty snack: Toss with a tablespoon of extra-virgin olive oil and salt and pepper to taste, and then roast at 400°F for 15 minutes or until crisp.
Provided by Tim Cebula
Time 38m
Yield Serves 8 (serving size: about 1/2 cup)
Number Of Ingredients 5
Steps:
- Place potatoes in a large Dutch oven; cover with cold water by 1 inch. Place pan over medium-high. Bring to a simmer; cook potatoes 17 minutes or until completely tender. Drain well. Return potatoes to pan; place over medium-low. Cook 5 minutes or until all the liquid has evaporated, stirring occasionally (do not brown). Place potatoes in a food mill or large colander with medium-small (1/8-inch) holes.
- Combine milk and butter in pan over medium-low; cook until butter melts, stirring occasionally. Set mill or colander over pan; crank mill, or use the back of a ladle or large spoon to press cooked potato through colander into milk mixture. Add salt and pepper to milled potato in pan; stir well to combine.
Nutrition Facts : Calories 255, Carbohydrate 46 g, Fat 6 g, Fiber 4 g, Protein 4 g, SaturatedFat 4 g, Sodium 379 mg, Sugar 3 g, UnsaturatedFat 2 g
SILKY SMOOTH MASHED POTATOES
Perfect for any day of the week or with Thanksgiving dinner. Reheat leftovers on the stove with a splash of milk. My boyfriend said the onion powder gives these potatoes their great taste.
Provided by KeLynn
Categories Low Protein
Time 45m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Boil potatoes in large pot of water until tender.
- Drain and return to pot.
- Add cubed cream cheese and one stick of butter.
- Using a hand mixer blend until combined.
- Add milk, 1/2 stick butter, onion powder, and salt and blend until creamy and smooth.
- Add more salt and/or onion powder to taste.
- Let cook over low heat for about 15 - 20 minutes, stirring occasionally.
- Garnish with crumbled bacon and shredded cheese.
Nutrition Facts : Calories 351.9, Fat 19.6, SaturatedFat 12.3, Cholesterol 55, Sodium 903.2, Carbohydrate 38.6, Fiber 4.7, Sugar 1.8, Protein 7
LIGHT AND SILKY MASHED POTATOES
Categories Milk/Cream Potato Side Thanksgiving Kid-Friendly Quick & Easy Fall Boil Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Peel potatoes and cut into 1-inch cubes. Transfer to a 3-quart heavy saucepan and add 5 cups cold water and 1 teaspoon salt, then bring to a boil. Reduce heat and simmer, partially covered, until potatoes are tender, 10 to 15 minutes.
- Drain potatoes in a colander, then return to pan and cook over moderate heat, shaking pan occasionally, until dry, 1 to 2 minutes. Transfer potatoes to a bowl and keep hot, covered. Heat milk, butter, white pepper, and remaining 1/2 teaspoon salt in saucepan over moderate heat until butter is melted.
- Force potatoes through food mill or ricer into hot milk mixture in pan and gently stir with a large heatproof rubber spatula just until combined.
SILKY CREAMY MASHED POTATOES
Mashed potatoes are the all-time best side for many occasions. These mashed potatoes are silky, smooth, buttery and creamy. Of course, mashed potatoes go well with your favourite gravy, but this recipe makes mashed potatoes that are perfect with or without it. Passing the pota...
Provided by Nadia Boachie
Categories Side Dishes
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Fill a large pot with water. Peel potatoes and rinse in cold water to remove all the little knots from the potatoes. Chop potatoes into large cubes and place into pot with water.
- Place lid partially over pot and bring to a boil.
- While potatoes are boiling, in a small saucepan combine crushed garlic, salt, milk and cream and heat on stove until hot. The garlic will be in big chunks, but the flavour of the garlic will be infused into the milk and cream mixture. Try to time heating of the cream and milk close to when potatoes are almost done cooking.
- When potatoes are done cooking and tender, test with a fork, use potato ricer to mash potatoes or pass potatoes through a mesh sieve. Pour milk, cream, salt and garlic mixture through sieve and over the mashed potatoes.
- Note: you can adjust how runny the potatoes are by holding off how much of the liquid you pour over the mashed potatoes.
- Using a spatula, fold potatoes into hot cream until well blended. Fold in butter until melted into potatoes.
- Finish with chopped chives, extra melted butter and freshly cracked black pepper if you choose.
MASCARPONE MASHED POTATOES
Mascarpone mashed potatoes are creamy, smooth, and comforting. Classic mashed potatoes are given a twist resulting in a super silky and rich mash.
Provided by Sam Hu | Ahead of Thyme
Categories Side Dish
Time 30m
Number Of Ingredients 7
Steps:
- Place potatoes in a large pot and cover with salted water to cover potatoes by about an inch. Heat over high heat and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, until potatoes are soft when you insert a fork.
- Drain potatoes and place back in the pot. Use a potato masher (or a fork) to mash the potatoes.
- Add in the butter and mascarpone cheese and use an electric hand mixer to mix until melted and incorporated into the potatoes.
- Slowly add in the cream and continue to whisk with the electric mixer. Add salt and pepper.
- Remove from heat and transfer to a serving dish, garnish with chives and extra butter, and serve warm.
Nutrition Facts : ServingSize 1 serving, Calories 357 calories, Sugar 3.1 g, Sodium 332.5 mg, Fat 23.7 g, SaturatedFat 15.2 g, TransFat 0 g, Carbohydrate 32.3 g, Fiber 3.6 g, Protein 4.7 g, Cholesterol 64.3 mg
SILKY GARLIC MASHED POTATOES
Perfect mashed potatoes every time? This recipe will make it happen!
Provided by Allrecipes Member
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Scrub potatoes. Leave skins on, if desired, or peel thinly and remove eyes. Leave whole or cut into large pieces.
- Heat 1 inch water (salted if desired) to boiling; add potatoes and garlic. Cover and heat to boiling; reduce heat. Cook whole potatoes 30 to 35 minutes, potato pieces 20 to 25 minutes or until tender; drain. Shake pan gently over low heat to dry potatoes.
- Mash potatoes in medium bowl until no lumps remain. Add milk in small amounts, beating after each addition. (Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used.)
- Add butter, salt and pepper. Beat vigorously until potatoes are light and fluffy. If desired, dot with butter or sprinkle with paprika, chopped fresh parsley, watercress or chives.
Nutrition Facts : Calories 364.8 calories, Carbohydrate 58.3 g, Cholesterol 32.1 mg, Fat 12.2 g, Fiber 7.1 g, Protein 7.5 g, SaturatedFat 7.6 g, Sodium 400.7 mg, Sugar 3.5 g
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- Cover with water and add a dash of salt. Bring to boil, then reduce to simmer. Cook until fork-tender, about 20 minutes. Drain completely and place potatoes back into the hot pot.
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HOW TO MAKE SILKY-SMOOTH MASHED POTATOES - COOKING …
From cookinglight.com
Estimated Reading Time 2 mins
- Pick the Right Potato. Russets rule in mashed potatoes: They're starchy enough to make as fluffy or creamy as you like, without becoming gluey like red potatoes or other waxy varieties.
- Steam Off All the Water. Even after draining the cooked potato, some cooking liquid remains, which waters down flavor and makes the texture leaden.
- Heat Milk and Butter. Mixing the potatoes in the pan with hot milk and butter is another way to guard against gluey mashers.
- Press Out the Lumps. Pass potatoes through a food mill to make them uniformly smooth: Big lumps won't soak up flavorings, creating dead zones in your mashers.
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