KITCHENAID MASHED POTATO RECIPE RECIPES

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POTATO BREAD II RECIPE | ALLRECIPES



Potato Bread II Recipe | Allrecipes image

Very good. Good texture. Always a hit.

Provided by Kathy Nowell

Categories     Potato Bread

Total Time 3 hours 5 minutes

Prep Time 5 minutes

Cook Time 3 hours 0 minutes

Yield 1 -1 1/2 pound loaf

Number Of Ingredients 8

1 ⅓ cups warm water (110 degrees F/45 degrees C)
3 ¼ cups bread flour
½ cup dry potato flakes
2 tablespoons dry milk powder
2 tablespoons white sugar
1 ¼ teaspoons salt
2 tablespoons vegetable oil
1 ¾ teaspoons active dry yeast

Steps:

  • Place ingredients in the bread machine in the order suggested by the manufacturer. Set machine to Light Crust.

Nutrition Facts : Calories 41.6 calories, CarbohydrateContent 4.6 g, CholesterolContent 0.2 mg, FatContent 2.3 g, FiberContent 0.3 g, ProteinContent 0.8 g, SaturatedFatContent 0.3 g, SodiumContent 251.2 mg, SugarContent 2.8 g

MAKE-AHEAD MASHED POTATOES RECIPE | BON APPéTIT



Make-Ahead Mashed Potatoes Recipe | Bon Appétit image

These creamy, glossy mashed potatoes can be made up to two days before the big night without losing their velvety texture.

Provided by Chris Morocco

Yield 8 servings

Number Of Ingredients 8

4 lb. medium Yukon Gold potatoes, scrubbed
Kosher salt
⅔–1 cup heavy cream
⅔–1 cup whole milk
1¼ cups (2½ sticks) unsalted butter, cut into pieces
½ cup sour cream
Freshly ground black pepper
A potato ricer or food mill fitted with fine disk

Steps:

  • Place potatoes in a large pot and pour in cold water to cover by 1". Add a large handful of salt (water should taste briny, like the ocean) and bring to a boil. Reduce heat and simmer until potatoes are very tender but not crumbly, 30–40 minutes. Drain and return potatoes to warm pot to dry (off heat).
  • Meanwhile, heat ⅔ cup cream and ⅔ cup milk in a small saucepan over medium until just about to simmer. Reduce heat to low and keep warm until ready to add to potatoes.
  • Pass hot potatoes and butter through ricer into a large bowl (this will help combine them quickly; most of the skins should stay behind but pick out any small pieces that get through if you want); season generously with salt. Mix with a potato masher until butter is melted and combined.
  • Mixing constantly, gradually add warm cream mixture to potatoes, then mix in sour cream. Taste and season with salt and pepper as desired.
  • Do Ahead: Potatoes can be made 2 days ahead. Let cool; cover and chill. To serve, transfer potatoes to a small pot and add ⅓ cup heavy cream and ⅓ cup whole milk; reheat over medium-low, stirring often to prevent scorching.

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