BASIC MASHED POTATOES RECIPE | ALLRECIPES
If you love good, old fashioned mashed potatoes this is the perfect recipe. Simple and delicious.
Provided by Esmee Williams
Categories Side Dish Potato Mashed Potato Recipes
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 4
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, CarbohydrateContent 43.7 g, CholesterolContent 20.1 mg, FatContent 7.2 g, FiberContent 3.7 g, ProteinContent 5.6 g, SaturatedFatContent 4.5 g, SodiumContent 76.1 mg, SugarContent 4.6 g
MASHED POTATO CUPS RECIPE: HOW TO MAKE IT
This recipe makes a tasty side dish that's a nice alternative to the standard potatoes or rice. —Jill Hancock, Nashua, New Hampshire
Provided by Taste of Home
Categories Side Dishes
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 2 pans (6 servings each).
Number Of Ingredients 7
Steps:
- In a large bowl, add milk, butter, salt, pepper and 1-1/3 cups cheese to mashed potatoes. Grease two 6-portion muffin pans; divide potato mixture between pans. Sprinkle with remaining cheese; top with parsley., Cover and freeze one pan for up to 3 months. Bake the remaining pan, uncovered, at 350° for 15-20 minutes or until heated through and cheese is melted., To use frozen potato cups: Thaw in the refrigerator. Bake as directed.
Nutrition Facts : Calories false, FatContent 8 g fat (5 g saturated fat), CholesterolContent 24 mg cholesterol, SodiumContent 345 mg sodium, CarbohydrateContent 16 g carbohydrate, FiberContent 3 g fiber, ProteinContent 5 g protein.
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EASY HOMEMADE MASHED POTATOES RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4.5
Total Time 45 minutes
Calories 140 per serving
- Mash potatoes with potato masher until no lumps remain. Add butter, pepper and remaining 1/4 teaspoon salt; continue mashing, gradually adding enough milk to make potatoes smooth and creamy.
MASHED POTATO CUPS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 3.6
Total Time 30 minutes
Category Side Dishes
Calories false per serving
- In a large bowl, add milk, butter, salt, pepper and 1-1/3 cups cheese to mashed potatoes. Grease two 6-portion muffin pans; divide potato mixture between pans. Sprinkle with remaining cheese; top with parsley., Cover and freeze one pan for up to 3 months. Bake the remaining pan, uncovered, at 350° for 15-20 minutes or until heated through and cheese is melted., To use frozen potato cups: Thaw in the refrigerator. Bake as directed.
EASY HOMEMADE MASHED POTATOES RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4.5
Total Time 45 minutes
Calories 140 per serving
- Mash potatoes with potato masher until no lumps remain. Add butter, pepper and remaining 1/4 teaspoon salt; continue mashing, gradually adding enough milk to make potatoes smooth and creamy.
FLUFFY MASHED POTATOES RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 40 minutes
- Serve immediately, keep warm over low heat for up to 1 hour, or transfer to airtight containers and refrigerate for up to 2 days. Mashed potatoes thicken as they cool, so they need cream to regain the right consistency. If kept warm, gently mash in heavy cream until smooth and loose again, adding more if you’d like. If cold, heat the cream in a large pot until steaming, then add the potatoes. Gently mash and whip, adding more cream as needed, until heated through and fluffy. Season to taste again before serving.
CREAMY CHUNKY MASHED POTATOES RECIPE | MYRECIPES
From myrecipes.com
Total Time 40 minutes
Calories 138 calories per serving
- Mashed Potatoes with Roasted Cauliflower: Put oven rack in top third of oven and preheat to 450°. Place 12 cups cauliflower florets, cut no larger than 1 in., on a rimmed baking sheet. Toss with 2 tbsp. extra-virgin olive oil and 1/2 tsp. each kosher salt and pepper to coat evenly. Spread in a single layer and roast until cauliflower is very tender and brown on the edges, turning occasionally, about 25 minutes. Set aside about 1/3 cup of the best-looking florets, then coarsely mash remaining florets on baking sheet with a potato masher. In step 2, mix mashed florets and 1/2 cup warmed milk (not 1 cup as in the basic recipe) into mashed potatoes. Add 2 tbsp. unsalted butter, 1 1/2 tsp. salt, and pepper to taste. Top with reserved cauliflower and 1 tbsp. butter. Make ahead: Cauliflower, up to 3 days, chilled; reheat before using.
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