GOLD MASHED POTATOES RECIPES
GARLIC YUKON GOLD MASHED POTATOES RECIPE | ANNE BURRELL ...
Provided by Anne Burrell
Categories side-dish
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Place the potatoes and garlic in a large sauce pan. Cover with 1 to 2 inches cold water and season generously with salt. The water should taste like the sea. TASTE IT! If the water is under seasoned at this point it will be hard to have a well seasoned end product. Bring the pot of water to a boil and cook until the potatoes are fork-tender, about 20 to 25 minutes. Drain the potatoes and garlic well and pass through a food-mill or ricer. DO NOT use a food processor or blender. It will result in a very sticky and rubbery end product.
- While passing the potatoes, bring the heavy cream to a boil in a small saucepan. Once the cream has come to a boil remove from the heat.
- While the potatoes are still hot add 1/3 of the cream and butter and stir vigorously into the potatoes. Repeat this process 2 more times until all of the cream and butter has incorporated. Taste the potatoes for seasoning and add salt, if needed. Serve immediately or cover with foil and keep warm in an oven on low heat.
WHAT'S THE DIFFERENCE BETWEEN KINDS OF POTATOES: RUSSET ...
Nothing really compares to my love of potatoes. Potatoes are my comfort and celebration food. I cook them in every possible way, from a simple baked, to a layered gratin, to a stretchy aligoté. My mashed potatoes are legendary amongst family and friends. One of my favorite lunches is as simple as leftover baby steamed potatoes, cut up and dressed with oil and vinegar and garnished with olive oil packed Spanish tuna.And as a cook, I have come to appreciate some of the subtle differences between the various types of potatoes. My three go-to potatoes are Russet, red, and Yukon Gold. I love them all equally and for very different applications.Russet: French fries and bakingThe Russet is your classic ruddy-skinned potato. It looks like a cartoon drawing of a potato. This potato is your best friend for baking. The flesh is very dry, and the skin is thick, so you can bake it up crisp on the outside and the inside will get fluffy, the perfect thing to soak up butter and sour cream. My favorite thing to do with a Russet is to make an old-school twice-baked, scooping the snowy flesh out leaving a potato boat behind, and mixing the innards with butter, sour cream and shredded cheese, maybe some chives, and stuffing the thick mash back into the shells and re-baking with more cheese on top. The Russet is the best potato for French fries, since the starch cooks up a crisp shell while getting that fluffy light interior that makes for a perfect bite. This potato has a very pleasantly bland flavor, which carries other flavors beautifully.Red: Hash browns, latkes, and potato saladThe red-skinned potato, on the other hand, is a waxy-fleshed potato, which makes it terrific in shredded or layered applications, where it can cook through but still hold its shape. It makes killer hash browns or potato pancakes, and manages to soak up all the creaminess in a gratin or scalloped potato dish without falling to mush. There is a slight undertone of sweetness to the red potato, and it is these bits of natural sugars that help it brown so well when cut up and fried. It is also the potato I use most often for potato salad, since it holds its shape when cooked and doesn’t fall apart as you mix in the dressing.Yukon Gold: Hasselback, roasting, and mashedBut the potato I use more than any other? The Yukon Gold. These yellow-fleshed potatoes are waxy enough to stand up to Hasselbacking, but fluffy enough to make the best possible mash. And for crispy roasted potatoes, nothing is better, they get a good crackly crunch and a creamy interior that cannot be beat. The flavor of the potato is slightly buttery, which is why it works so well in mashed potatoes. And the yellow color is really pretty. You can use a Yukon gold anywhere you would use a red potato, but the same is not true in reverse. Red potatoes are too waxy for a good mash, they get gluey.And since I’m a giver, here is my recipe for perfect mashed potatoes. They are rich enough for a holiday meal, but simple enough for everyday, and if you have the blues, a bowl of these might not cure you, but they won’t hurt.Mashed Potatoes
Provided by Stacey Ballis
Yield Serves 6-8
Number Of Ingredients 6
Steps:
- Start potatoes in cold heavily salted water over high heat, and bring to boil.
- Once boiling cook 15-20 minutes until completely tender. Drain potatoes completely and return to pot over low heat to dry out slightly, shaking and stirring a bit, just a couple of minutes.
- Using a ricer or a food mill, process the potatoes over a large bowl with cubed butter and cream cheese. If you like a chunkier mash, just put the potatoes in the bowl and mash with hand masher or a hand mixer on medium speed. Using a large spatula or spoon, mix the potatoes with the butter and cream cheese until smooth. Add half of the crème fraiche and mix through, and taste for tang. If you like more tang, add the other half, if not, season to taste with salt and pepper. If the mix is too thick and you’d like it smoother, add half and half or whole milk a couple tablespoons at a time until you get the texture you prefer.
- Garnish with chives before serving.
More about "gold mashed potatoes recipes"
YUKON GOLD POTATOES: JACQUES PEPIN STYLE RECIPE | RACHAEL ...
From foodnetwork.com
Reviews 4.5
Total Time 25 minutes
Category side-dish
Cuisine french
Reviews 4.5
Total Time 25 minutes
Category side-dish
Cuisine french
- Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.
See details
GARLIC MASHED POTATOES AND GRAVY RECIPE: HOW TO MAKE IT
My kids have multiple food allergies, but these simple mashed potatoes and gravy are easy to make for them. We like to serve the spuds with roasted chicken and put gravy over both the chicken and the potatoes. —Suzanne Earl, Spring, Texas
From tasteofhome.com
Total Time 35 minutes
Category Side Dishes
Cuisine North America
Calories 252 calories per serving
From tasteofhome.com
Total Time 35 minutes
Category Side Dishes
Cuisine North America
Calories 252 calories per serving
- Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain, reserving 1 cup cooking water. Add water, olive oil, garlic and parsley to pan. With a mixer, beat potatoes until light and fluffy, 3-5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside and keep warm., Meanwhile, heat meat drippings in a large saucepan. Combine cornstarch and water until smooth. Bring meat drippings to a boil; gradually stir in flour mixture until smooth. Cook and stir until thickened, about 2 minutes. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon of pepper. Serve with mashed potatoes.
See details
RED GARLIC MASHED POTATOES RECIPE | ALLRECIPES
These red-skinned mashed potatoes are just the creamiest. They are always a hit with company. Just a warning: they are addictive!
From allrecipes.com
Reviews 4.5
Total Time 45 minutes
Category Mashed Potatoes
Calories 279.5 calories per serving
From allrecipes.com
Reviews 4.5
Total Time 45 minutes
Category Mashed Potatoes
Calories 279.5 calories per serving
- Drain the potatoes, and add the butter. Mash until the butter is melted. Mix in the half-and-half, steak seasoning, garlic powder, sugar, and remaining garlic. Mix potatoes with an electric mixer until smooth.
See details
YUKON GOLD POTATOES: JACQUES PEPIN STYLE RECIPE | RACHAEL ...
From foodnetwork.com
Reviews 4.5
Total Time 25 minutes
Category side-dish
Cuisine french
Reviews 4.5
Total Time 25 minutes
Category side-dish
Cuisine french
- Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.
See details
GARLIC MASHED POTATOES AND GRAVY RECIPE: HOW TO MAKE IT
My kids have multiple food allergies, but these simple mashed potatoes and gravy are easy to make for them. We like to serve the spuds with roasted chicken and put gravy over both the chicken and the potatoes. —Suzanne Earl, Spring, Texas
From tasteofhome.com
Total Time 35 minutes
Category Side Dishes
Cuisine North America
Calories 252 calories per serving
From tasteofhome.com
Total Time 35 minutes
Category Side Dishes
Cuisine North America
Calories 252 calories per serving
- Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain, reserving 1 cup cooking water. Add water, olive oil, garlic and parsley to pan. With a mixer, beat potatoes until light and fluffy, 3-5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside and keep warm., Meanwhile, heat meat drippings in a large saucepan. Combine cornstarch and water until smooth. Bring meat drippings to a boil; gradually stir in flour mixture until smooth. Cook and stir until thickened, about 2 minutes. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon of pepper. Serve with mashed potatoes.
See details
SALISBURY STEAK, MASHED POTATOES, AND PEAS
I felt like making Salisbury Steak week before last. So guess what?
From thepioneerwoman.com
Total Time 1 hours 30 minutes
Category main dish, meat
From thepioneerwoman.com
Total Time 1 hours 30 minutes
Category main dish, meat
- Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through. Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.
See details
GARLIC MASHED POTATOES AND GRAVY RECIPE: HOW TO MAKE IT
My kids have multiple food allergies, but these simple mashed potatoes and gravy are easy to make for them. We like to serve the spuds with roasted chicken and put gravy over both the chicken and the potatoes. —Suzanne Earl, Spring, Texas
From tasteofhome.com
Total Time 35 minutes
Category Side Dishes
Cuisine North America
Calories 252 calories per serving
From tasteofhome.com
Total Time 35 minutes
Category Side Dishes
Cuisine North America
Calories 252 calories per serving
- Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain, reserving 1 cup cooking water. Add water, olive oil, garlic and parsley to pan. With a mixer, beat potatoes until light and fluffy, 3-5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside and keep warm., Meanwhile, heat meat drippings in a large saucepan. Combine cornstarch and water until smooth. Bring meat drippings to a boil; gradually stir in flour mixture until smooth. Cook and stir until thickened, about 2 minutes. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon of pepper. Serve with mashed potatoes.
See details
SIMPLE CREAMY MASHED POTATOES RECIPE | REE DRUMMO…
From foodnetwork.com
Reviews 4.8
Total Time 55 minutes
Reviews 4.8
Total Time 55 minutes
- Pour the mashed potatoes into a large casserole pan. Dot the surface with butter. Cover with foil and bake in the oven for 15 minutes. Remove the foil and continue baking for 10 more minutes. Serve immediately.
See details
SALISBURY STEAK, MASHED POTATOES, AND PEAS
I felt like making Salisbury Steak week before last. So guess what?
From thepioneerwoman.com
Total Time 1 hours 30 minutes
Category main dish, meat
From thepioneerwoman.com
Total Time 1 hours 30 minutes
Category main dish, meat
- Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through. Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.
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10 BEST BAKED YUKON GOLD POTATOES RECIPES - YUMMLY
Mar 20, 2022 · Mashed Yukon Gold Potatoes with Caramelized Shallots Epicurious fresh thyme, unsalted butter, extra-virgin olive oil, whole milk and 9 more Mashed Yukon Gold Potatoes …
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MASHED POTATO RECIPES | ALLRECIPES
Basic mashed potatoes made with milk and butter are a classic, but mashed potatoes are also great with garlic, cheese, bacon, and more. ... These creamy Idaho® gold potatoes are a special treat during the holidays and beyond! With just 7 ingredients, these whip right up! By Idaho Potatoes. Load More Mashed Potato Recipes.
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10 BEST MAIN DISH WITH MASHED POTATOES RECIPES | YUMMLY
Mar 17, 2022 · The Best Main Dish With Mashed Potatoes Recipes on Yummly | Veal And Mashed Potatoes With Peas, Chamberlain’s Pork Mignon With Lobster And Crabmeat Dynamite And Wasabi Mashed Potatoes, Grilled Pork Loin Chop, Baby Green Beans, Mashed Potatoes
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35 YUKON GOLD POTATO RECIPES | ALLRECIPES
Feb 07, 2022 · Find Yukon Gold potato recipes, including Yukon Gold mashed potatoes, oven-roasted Yukon Gold potatoes, grilled Yukon Gold potatoes, and more. Whether it's mashing, baking, slicing, or grating, these Yukon Gold potato recipes …
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ULTIMATE FRENCH MASHED POTATOES (JOëL ROBUCHON) - RA…
Apr 02, 2021 · Mashed Potatoes. Joël Robuchon was a famed French “Chef of the Century” and restaurateur. Unfortunately, he passed away in August 2018 and left behind a legacy of the best and highest rated Michelin restaurants, plus a trove of recipes …
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THE BEST MASHED POTATOES - SPEND WITH PENNIES
Sep 30, 2021 · The Best Potatoes for Mashed Potatoes. The best potatoes to use for mashed potatoes are Russet potatoes or Idaho potatoes because of their high starch content. Yukon gold potatoes are another good option, the texture of Yukon gold is a bit more buttery and not quite as starchy. If using Yukon gold potatoes…
From spendwithpennies.com
From spendwithpennies.com
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MASHED POTATO RECIPES | ALLRECIPES
Basic mashed potatoes made with milk and butter are a classic, but mashed potatoes are also great with garlic, cheese, bacon, and more. ... These creamy Idaho® gold potatoes are a special treat during the holidays and beyond! With just 7 ingredients, these whip right up! By Idaho Potatoes. Load More Mashed Potato Recipes.
From allrecipes.com
From allrecipes.com
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10 BEST MAIN DISH WITH MASHED POTATOES RECIPES | YUMMLY
Mar 17, 2022 · The Best Main Dish With Mashed Potatoes Recipes on Yummly | Veal And Mashed Potatoes With Peas, Chamberlain’s Pork Mignon With Lobster And Crabmeat Dynamite And Wasabi Mashed Potatoes, Grilled Pork Loin Chop, Baby Green Beans, Mashed Potatoes
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ULTIMATE FRENCH MASHED POTATOES (JOëL ROBUCHON) - RA…
Apr 02, 2021 · Mashed Potatoes. Joël Robuchon was a famed French “Chef of the Century” and restaurateur. Unfortunately, he passed away in August 2018 and left behind a legacy of the best and highest rated Michelin restaurants, plus a trove of recipes …
From rasamalaysia.com
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THE BEST MASHED POTATOES - SPEND WITH PENNIES
Sep 30, 2021 · The Best Potatoes for Mashed Potatoes. The best potatoes to use for mashed potatoes are Russet potatoes or Idaho potatoes because of their high starch content. Yukon gold potatoes are another good option, the texture of Yukon gold is a bit more buttery and not quite as starchy. If using Yukon gold potatoes…
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EASY GARLIC MASHED POTATOES RECIPE — EAT THIS NOT THAT
Mar 06, 2019 · 1 1⁄2 pounds Yukon gold potatoes, peeled (Red potatoes and russets both do the trick, but Yukon golds, with their smooth, buttery taste and texture, make for the best mash.) 1 …
From eatthis.com
From eatthis.com
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BEST POTATOES FOR MASHING - TIPS FOR MAKING PERFECT MASHED ...
Nov 06, 2020 · Russet varieties mash up light and fluffy, while yellow-fleshed potatoes like Yukon Gold have a naturally buttery flavor and creamy, dense consistency. Choose one or the other …
From goodhousekeeping.com
From goodhousekeeping.com
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EASY GARLIC MASHED POTATOES RECIPE — EAT THIS NOT THAT
Mar 06, 2019 · 1 1⁄2 pounds Yukon gold potatoes, peeled (Red potatoes and russets both do the trick, but Yukon golds, with their smooth, buttery taste and texture, make for the best mash.) 1 …
From eatthis.com
From eatthis.com
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BEST POTATOES FOR MASHING - TIPS FOR MAKING PERFECT MASHED ...
Nov 06, 2020 · Russet varieties mash up light and fluffy, while yellow-fleshed potatoes like Yukon Gold have a naturally buttery flavor and creamy, dense consistency. Choose one or the other …
From goodhousekeeping.com
From goodhousekeeping.com
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