LOBSTER MASHED POTATOES RECIPE RECIPES

Name: Red Lobster Salt Crusted Baked Potatoes
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 4 russet potatoes; 1/4 cup olive oil; 1 tablespoon sea salt; cheddar cheese (optional); sour cream (optional); black pepper (optional); unsalted butter (optional); margarine (optional); fresh chives, minced (optional); bacon bits (optional) or chopped bacon (optional)

RED LOBSTER SALT CRUSTED BAKED POTATOES RECIPE - FOOD.COM

Red Lobster Salt Crusted Baked Potatoes Recipe - Food.com image

This has long been a specialty of mine. These potatoes are versatile. They can be wrapped in foil or left exposed. They can be baked using convection or a regular oven. You might even try the microwave. I added those directions at the end. These potatoes will come out very tender, full of flavor and oh so yummy. You might choose to eat them with nothing but butter on top, as my husband does. These potatoes are even hearty enough to replace meat as your main dish at supper. They will also be pretty enough to serve to company. I have had so many comments that these are identical to the Red Lobster potatoes that I had to try the ones at RL. I agree they are similar, but mine seem more flavorful. I think I put on more salt and end up with a drier, crisper skin.

Total Time 1 hours 5 minutes

Prep Time 5 minutes

Cook Time 1 hours

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 russet potatoes
1/4 cup olive oil
1 tablespoon sea salt
cheddar cheese (optional)
sour cream (optional)
black pepper (optional)
unsalted butter (optional)
margarine (optional)
fresh chives, minced (optional)
bacon bits (optional) or chopped bacon (optional)

Steps:

Scrub the potatoes well, rinse and allow to drip dry. Leave them whole and do not peel the skin.
Preheat oven to (convection) 325 degrees or (regular) 350 degrees.
Pour oil onto one small plate and salt onto another.
Place an ungreased cookie sheet next to the plates.
One by one, roll the potatoes in the olive oil. Allow excess to drip onto plate.
Roll potato lightly in sea salt. You can rub the salt over the potato to spread it evenly. Do not oversalt (ie cover the whole potato). If you run out of salt, simply add more to the plate.
Lay the potatoes on the cookie sheet. Drizzle any remaining olive oil over the potatoes. Use a fork to poke holes across the top of each potato to allow heat to vent.
Place the cookie sheet on the middle rack of your oven. Allow to bake for 1 hour. Test with a fork. When potatoes are tender and the fork easily slides in, take them out and serve.
Other baking option: You can try wrapping each potato tightly in foil instead of using a baking sheet. Just be very careful about steam burns when unwrapping the foil after baking.
Microwave option: Wrap each potato tightly in a paper towel and place on a microwave-safe plate. Set the microwave to full power for 12 minutes. Check for doneness and continue at 2 minute intervals until tender. Note: I have not tried this method, but this is how long my microwave takes for 4 potatoes on its 'Potato' auto-setting.

Nutrition Facts : Calories 283.4, FatContent 13.7, SaturatedFatContent 1.9, CholesterolContent 0, SodiumContent 1757.2, CarbohydrateContent 37.2, FiberContent 4.7, SugarContent 1.7, ProteinContent 4.3

CLASSIC MASHED POTATOES - WILLIAMS SONOMA

Classic Mashed Potatoes - Williams Sonoma image

The potato ricer, a staple in German and East European kitchens, was introduced into this country by Williams-Sonoma in the early 1960s. It does an excellent job of mashing potatoes smoothly, in one pressing. Then butter and half-and-half are beaten in with a spoon until the desired consistency is reached.

Provided by WILLIAMS-SONOMA.COM

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 10 servings

Number Of Ingredients 5

Ingredients

5 lb. russet potatoes, peeled and cut into 2-inch <br> &nbsp pieces
2 tsp. salt, plus more, to taste
8 Tbs. (1 stick) unsalted butter, cut into small <br> &nbsp pieces
1 1/4 cups half-and-half, heated
Freshly ground white pepper, to taste

Steps:

Put the potatoes and the 2 tsp. salt in a large pot, add water to cover the potatoes by 3 inches and bring to a boil over medium-high heat. Reduce the heat to medium-low and gently cook the potatoes until they are tender when pierced with a fork, 15 to 20 minutes. Drain well in a colander.
Set a potato ricer over the pot and pass the potatoes through in batches. Alternatively, return the potatoes to the pot and mash them with a potato masher. Add the butter and gradually add the half-and-half, beating constantly with a large spoon, until the potatoes are smooth and creamy. Season with salt and white pepper and transfer to a warmed serving dish. Serve immediately. Serves 8 to 10.

More about "lobster mashed potatoes recipe recipes"

RED LOBSTER SALT CRUSTED BAKED POTATOES RECIPE - FOOD.COM

This has long been a specialty of mine. These potatoes are versatile. They can be wrapped in foil or left exposed. They can be baked using convection or a regular oven. You might even try the microwave. I added those directions at the end. These potatoes will come out very tender, full of flavor and oh so yummy. You might choose to eat them with nothing but butter on top, as my husband does. These potatoes are even hearty enough to replace meat as your main dish at supper. They will also be pretty enough to serve to company. I have had so many comments that these are identical to the Red Lobster potatoes that I had to try the ones at RL. I agree they are similar, but mine seem more flavorful. I think I put on more salt and end up with a drier, crisper skin.
From food.com
Reviews 4.5
Total Time 1 hours 5 minutes
Calories 283.4 per serving

Microwave option: Wrap each potato tightly in a paper towel and place on a microwave-safe plate. Set the microwave to full power for 12 minutes. Check for doneness and continue at 2 minute intervals until tender. Note: I have not tried this method, but this is how long my microwave takes for 4 potatoes on its 'Potato' auto-setting.

See details

CLASSIC MASHED POTATOES - WILLIAMS SONOMA

The potato ricer, a staple in German and East European kitchens, was introduced into this country by Williams-Sonoma in the early 1960s. It does an excellent job of mashing potatoes smoothly, in one pressing. Then butter and half-and-half are beaten in with a spoon until the desired consistency is reached.
From williams-sonoma.com
Reviews 5
Total Time 35 minutes

Set a potato ricer over the pot and pass the potatoes through in batches. Alternatively, return the potatoes to the pot and mash them with a potato masher. Add the butter and gradually add the half-and-half, beating constantly with a large spoon, until the potatoes are smooth and creamy. Season with salt and white pepper and transfer to a warmed serving dish. Serve immediately. Serves 8 to 10.

See details

RED LOBSTER SALT CRUSTED BAKED POTATOES RECIPE - FOOD.COM

Microwave option: Wrap each potato tightly in a paper towel and place on a microwave-safe plate. Set the microwave to full power for 12 minutes. Check for doneness and continue at 2 minute intervals until tender. Note: I have not tried this method, but this is how long my microwave takes for 4 potatoes on its 'Potato' auto-setting.

See details

CLASSIC MASHED POTATOES - WILLIAMS SONOMA

Set a potato ricer over the pot and pass the potatoes through in batches. Alternatively, return the potatoes to the pot and mash them with a potato masher. Add the butter and gradually add the half-and-half, beating constantly with a large spoon, until the potatoes are smooth and creamy. Season with salt and white pepper and transfer to a warmed serving dish. Serve immediately. Serves 8 to 10.

See details

BASIC MASHED POTATOES RECIPE | ALLRECIPES

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MAKE-AHEAD INSTANT MASHED POTATOES RECIPE - CDKITCHEN

Transfer the mashed potatoes to the baking dish. If desired, the potatoes can be made up until this point, covered, and refrigerated for up to 2 days. Sprinkle the potatoes lightly with paprika, if …
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CREAM CHEESE AND SOUR CREAM MASHED POTATOES RECIPE ...

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