Tangy Mashed Potatoes Recipes

ULTIMATE MASHED POTATOES RECIPE BY TASTY

Steps:

• On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to avoid discoloration.
• Cut the potatoes into 1-inch (2 cm) cubes.
• Add the potatoes to a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer for 12 minutes.
• In a small saucepan, bring the milk, heavy cream, and garlic to a simmer over low heat.
• Remove the pot from the heat and strain the cream through a fine mesh sieve.
• Drain the potatoes in a colander and transfer back to the pot.
• Mash the potatoes with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
• Add the cubed cold butter and salt. Stir to combine.
• Gradually add the cream mixture to the potatoes, little by little, until fully incorporated.
• Top with freshly ground black pepper and sprinkle with chives and serve.
• Enjoy!

TANGY MASHED POTATOES

Steps:

• Make Classic Mash or Chunky Red Mash. Use 1 cup sour cream instead of milk; top with fresh dill.
• Classic Mash
• Cover 2 pounds whole russet or Yukon gold potatoes with cold salted water; simmer 45 minutes. Drain, peel and mash with 1/2 to 1 stick butter. Add 1 cup hot milk, and salt and pepper; mash until smooth and fluffy.
• Chunky Red Mash
• Cover 2 pounds whole red potatoes with cold salted water; simmer 40 minutes. Drain; do not peel. Smash with 1/2 to 1 stick butter, 3/4 cup hot milk, and salt and pepper.
• See all 50 easy mashed potato recipes

BEST MASHED POTATOES RECIPE

Steps:

• Set out the cold ingredients to bring to room temperature. Set a large pot of cold water on the stovetop. Peel the potatoes and cut into 1-inch cubes. Add them to the cold water immediately so they do not brown. Add the garlic and 1 tablespoon salt to the water and bring to a boil. Once boiling, lower the heat and simmer for 10-14 minutes, until you can easily cut the potatoes with a butter knife.
• Drain the potatoes and immediately mash. Do this with a potato masher, or by placing them in the bowl of an electric mixer and beating. Mash the potatoes until almost completely smooth. Do not over-mash.
• Place the butter and half & half in a microwave-safe bowl and warm so that the butter melts into the half & half.
• Once the potatoes are mashed, add the butter mixture to the potatoes and mix to incorporate. Then mix in the cheese and salt and pepper to taste. Serve the hot fluffy mashed potatoes as-is or bake. (Baking makes them even better!)
• Baking instructions: For a crispy top, preheat the oven to 350 degrees F. Scoop the mashed potatoes into a large sauté pan. Sprinkle with an additional 1/2 cup shredded fontina cheese, and bake for 20 minutes. Once out of the oven sprinkle with chopped chive and serve warm.

TANGY MASHED POTATOES

Steps:

• Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender., Drain potatoes; mash with yogurt, onions, butter, salt and pepper.,

TANGY FETA MASHED POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain.
• Mix feta cheese, butter, milk, capers, garlic, salt, and pepper into the potatoes. Mash with a potato masher or electric mixer to desired consistency.

SPICY MASHED POTATOES

Steps:

• Place the potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. , In a small bowl, mash potatoes with milk. Beat in the goat cheese, cilantro, onion, jalapeno and garlic. , Spoon into a 2-cup baking dish coated with cooking spray. Sprinkle with cheddar cheese. Bake, uncovered, at 350° for 15-20 minutes until heated through.

TANGY MASHED POTATOES

Steps:

• Put diced potatoes in saucepan, cover with water and add 1 tablesppon salt.
• Boil potatoes until tender and drain.
• Add butter, cream cheese, remaining salt and pepper. mash together.
• Stir in buttermilk.
• Enjoy! :).

DICKIE'S TANGY MASHED POTATOES

Steps:

• Peel and dice the potatoes. Peel the parsnips then core them, cutting out the woody centers, then after coring dice them. Put everything except the fresh herbs in a large stock pot, add enough water to cover. Bring to a boil and simmer for about 1-1&1/2 hours unitl both the potatoes and the parsnips are fork tender, make sure you check the parsnips they will take longer to tender than the potatoes. Drain the liquid thouroughly, then mash with an appropriate implement I use a beer bottle, use whatever is handy, the goal is that they be mashed but still chunky not perfectly smooth the way a blender or food prcessor would make them. Once mashed stir in your fresh herbs and serve hot.