MASH POTATO RECIPE RECIPES

SWEET POTATO MASH RECIPES - BBC GOOD FOOD

Sweet potato mash recipes - BBC Good Food image

Serve a side of mashed sweet potato alone, mixed in with other vegetables and spices or as a topping on classics such as shepherd's pie. We've got plenty of ideas for this versatile root veg.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

BANGERS AND MASH RECIPE | INA GARTEN | FOOD NETWORK

Bangers and Mash Recipe | Ina Garten | Food Network image

Easy Bangers and Mash

Provided by Ina Garten

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 pounds fresh veal or chicken sausages (8 large sausages)
2 pounds Yukon Gold potatoes, peeled and diced
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, diced
4 ounces creme fraiche
1/2 cup whole milk
2 teaspoons Dijon mustard
2 teaspoons whole-grain or coarse mustard
1 teaspoon dry mustard
1 teaspoon freshly ground black pepper
Fresh parsley, for garnish

Steps:

Preheat the oven to 425 degrees F.
Place a baking rack on a sheet pan and arrange the sausages in one layer on the baking rack. Bake for 18 to 20 minutes, until the sausages are just cooked through.
Meanwhile, place the potatoes in a large saucepan with 1 tablespoon of salt and enough water to cover the potatoes. Bring to a boil and simmer for 20 to 25 minutes, until the potatoes are very tender. Drain the potatoes in a colander and return them to the saucepan. Add the butter, creme fraiche, milk, Dijon mustard, whole-grain mustard, dry mustard, 1 tablespoon salt, and the pepper and beat the potatoes in the pan with a handheld mixer on low speed until very smooth and creamy.
To serve, mound a generous portion of potatoes on a dinner plate and top with sausages that have been cut in half diagonally. Sprinkle with fresh chopped parsley and serve.

More about "mash potato recipe recipes"

BANGERS AND MASH WITH ONION GRAVY RECIPE | BBC GOOD FOOD

Make sausages and mash with love and you're in for a real treat. We’ve perfected this recipe to make it the very best it can be
From bbcgoodfood.com
Total Time 1 hours 10 minutes
Category Dinner
Calories 719 calories per serving

When the sausages are cooked, remove from the oven, turn the oven off and lift the sausages onto a tray. Return them to the oven to keep warm. Put the pan back on the heat and give the roasted onions a stir, they should be sticky and slightly burnt around the edges. Sizzle for a minute or two more to caramelise, then stir in the flour and cook for another minute. Splash in the vinegar, simmer for a minute, then pour over the red wine and soy, and bubble down to a gloopy paste. Pour over the stock and boil for 3-4 mins, or until you have a rich gravy. If you prefer, scoop out the thyme and bay, or just leave it in. Tip into a bowl or gravy jug with a serving spoon for the onions. Bring everything to the table and scoop a big mound of mash onto the middle of each plate, then top with the sausages and gravy.

See details

FRIED MASHED POTATO BALLS RECIPE: HOW TO MAKE IT

The key to this recipe is to start with mashed potatoes that are firm from chilling. Serve the fried mashed potatoes with sour cream or ranch salad dressing on the side. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4.1
Total Time 30 minutes
Category Side Dishes
Calories 290 calories per serving

Place mashed potatoes in a large bowl; let stand at room temperature for 30 minutes. Stir in the egg, cheese, onions and bacon. Shape into 1-in. balls; roll in bread crumbs. Let stand for 15 minutes. , In an electric skillet, heat 1 in. oil to 375°. Fry potato balls, a few at a time, until golden brown, 2-1/2 to 3 minutes. Remove with a slotted spoon to paper towels to drain. Serve warm.

See details

EASY GNOCCHI RECIPE | HOMEMADE POTATO RECIPES | JA…

In Rome, Nonna Teresa introduced me to this method, which doesn’t use eggs. For restaurant service, when the gnocchi mix is made in advance, eggs are useful, but cooked this fresh you don’t need them. She believes the fresher the mix, the lighter the gnocchi, and she’s right – you get a very good result with this recipe. It’s an amazing gift to be able to make good gnocchi at home. It’s quick to cook, very cheap, and total comfort food.
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 181 calories per serving

1. Use potatoes of a fairly even size, as you’re going to cook them whole. Cook in a large pan of boiling salted water for 20 to 25 minutes, or until tender.
2. Drain and leave until cool enough to handle, then remove the skins.
3. Mash the potatoes using a potato ricer or masher on to a large clean board.
4. Sprinkle over the flour, finely grate over half the nutmeg, season well with sea salt and black pepper, then scrunch and push the mixture together with clean hands. Depending on the potatoes, you may need to add a little more flour – use your common sense.
5. Knead on a flour-dusted surface for a few minutes until pliable, then divide into 4 equal pieces and roll each into a sausage about 2cm thick.
6. Slice into 3cm lengths – this is your basic gnocchi. Now you can gently roll each piece down a butter pat, the back of a fork or a fine grater to add grooves, which will help your sauce to stick, or simply roll into balls.
7. Nonna Teresa cooked her gnocchi 2 portions at a time, as it’s so quick, and it also means they’re less likely to break up. Cook in a pan of boiling salted water for 2 to 3 minutes – as soon as they come up to the surface they’re ready.
8. Remove with a slotted spoon and toss with melted butter and finely grated Parmesan, my Hero tomato sauce (or leftover sauce from a stew, which you can see in the picture), then finely grate over a little Parmesan, to serve. I also like to add a little dollop of pesto – homemade or jarred, it’s up to you.

See details

CELERIAC & POTATO MASH RECIPE - BBC GOOD FOOD

Serve this with stews, when you fancy a change from plain mashed potato
From bbcgoodfood.com
Total Time 35 minutes
Category Dinner, Side dish
Cuisine Irish
Calories 442 calories per serving

Stir two-thirds of the creamy onions into the potato and celeriac purée. Season to taste. If making in advance, cover the surface of the mash and the sauce with cling film, then set aside. Can now be frozen or made up to a day ahead. Just before serving, gently reheat the mash and reserved sauce. Spoon the mash into a serving bowl, pour the sauce on top and turn it over a few times to loosely mix. Make a well in the centre and drop in the remaining knob of butter.

See details

BANGERS AND MASH RECIPE | INA GARTEN | FOOD NETWORK

Easy Bangers and Mash
From foodnetwork.com
Reviews 4.7
Total Time 50 minutes

To serve, mound a generous portion of potatoes on a dinner plate and top with sausages that have been cut in half diagonally. Sprinkle with fresh chopped parsley and serve.

See details

FRIED MASHED POTATO BALLS RECIPE: HOW TO MAKE IT

Place mashed potatoes in a large bowl; let stand at room temperature for 30 minutes. Stir in the egg, cheese, onions and bacon. Shape into 1-in. balls; roll in bread crumbs. Let stand for 15 minutes. , In an electric skillet, heat 1 in. oil to 375°. Fry potato balls, a few at a time, until golden brown, 2-1/2 to 3 minutes. Remove with a slotted spoon to paper towels to drain. Serve warm.

See details

EASY GNOCCHI RECIPE | HOMEMADE POTATO RECIPES | JA…

1. Use potatoes of a fairly even size, as you’re going to cook them whole. Cook in a large pan of boiling salted water for 20 to 25 minutes, or until tender.
2. Drain and leave until cool enough to handle, then remove the skins.
3. Mash the potatoes using a potato ricer or masher on to a large clean board.
4. Sprinkle over the flour, finely grate over half the nutmeg, season well with sea salt and black pepper, then scrunch and push the mixture together with clean hands. Depending on the potatoes, you may need to add a little more flour – use your common sense.
5. Knead on a flour-dusted surface for a few minutes until pliable, then divide into 4 equal pieces and roll each into a sausage about 2cm thick.
6. Slice into 3cm lengths – this is your basic gnocchi. Now you can gently roll each piece down a butter pat, the back of a fork or a fine grater to add grooves, which will help your sauce to stick, or simply roll into balls.
7. Nonna Teresa cooked her gnocchi 2 portions at a time, as it’s so quick, and it also means they’re less likely to break up. Cook in a pan of boiling salted water for 2 to 3 minutes – as soon as they come up to the surface they’re ready.
8. Remove with a slotted spoon and toss with melted butter and finely grated Parmesan, my Hero tomato sauce (or leftover sauce from a stew, which you can see in the picture), then finely grate over a little Parmesan, to serve. I also like to add a little dollop of pesto – homemade or jarred, it’s up to you.

See details

FRIED MASHED POTATO BALLS RECIPE: HOW TO MAKE IT

Place mashed potatoes in a large bowl; let stand at room temperature for 30 minutes. Stir in the egg, cheese, onions and bacon. Shape into 1-in. balls; roll in bread crumbs. Let stand for 15 minutes. , In an electric skillet, heat 1 in. oil to 375°. Fry potato balls, a few at a time, until golden brown, 2-1/2 to 3 minutes. Remove with a slotted spoon to paper towels to drain. Serve warm.

See details

EASY GNOCCHI RECIPE | HOMEMADE POTATO RECIPES | JA…

1. Use potatoes of a fairly even size, as you’re going to cook them whole. Cook in a large pan of boiling salted water for 20 to 25 minutes, or until tender.
2. Drain and leave until cool enough to handle, then remove the skins.
3. Mash the potatoes using a potato ricer or masher on to a large clean board.
4. Sprinkle over the flour, finely grate over half the nutmeg, season well with sea salt and black pepper, then scrunch and push the mixture together with clean hands. Depending on the potatoes, you may need to add a little more flour – use your common sense.
5. Knead on a flour-dusted surface for a few minutes until pliable, then divide into 4 equal pieces and roll each into a sausage about 2cm thick.
6. Slice into 3cm lengths – this is your basic gnocchi. Now you can gently roll each piece down a butter pat, the back of a fork or a fine grater to add grooves, which will help your sauce to stick, or simply roll into balls.
7. Nonna Teresa cooked her gnocchi 2 portions at a time, as it’s so quick, and it also means they’re less likely to break up. Cook in a pan of boiling salted water for 2 to 3 minutes – as soon as they come up to the surface they’re ready.
8. Remove with a slotted spoon and toss with melted butter and finely grated Parmesan, my Hero tomato sauce (or leftover sauce from a stew, which you can see in the picture), then finely grate over a little Parmesan, to serve. I also like to add a little dollop of pesto – homemade or jarred, it’s up to you.

See details

POTATO RECIPES FROM POTATOGOODNESS | THE POTATO R…

Plant Based Potato Benedict. A blend of tender potatoes and ancient grains formed into a patty and sautéed with aromatic vegetables. These are great topped with a plant-based hollandaise sauce. Potato Chickpea Burger. Tender potato …
From potatogoodness.com

See details

CREAMY MASH, VENISON STEW: JAMES KNAPPETT’S WINTER POTAT…

Feb 19, 2022 · Prep 5 min Cook 1 hr 45 min Serves 4. 1kg king edward potatoes Coarse salt 250g unsalted butter 250g clotted cream Salt and black pepper. Heat the oven to 200C (180C …
From theguardian.com

See details

CREAMY BUTTERY MASHED POTATO - RECIPETIN EATS

Mar 04, 2020 · Recipe video above. This is my essential mashed potato recipe I make 362 days of the year*. It's a must-have at holiday gatherings and Sunday Suppers, and it's the mash you've seen smothered by sauces and gravies in hundreds of recipes on my website! Easy, creamy, buttery, rich but not insanely so (we have Paris Mash …
From recipetineats.com

See details

CLASSIC BANGERS AND MASH RECIPE | ALLRECIPES

They're also an easy vehicle for creativity, especially if you're a fan of mash-up foods. Whether you prefer more traditional ground beef and flank steak quesadillas or fun twists like …
From allrecipes.com

See details

ADDICTIVE SWEET POTATO BURRITOS RECIPE | ALLRECIPES

Very good! I took the advice of others and made the following changes: black beans instead of kidney, only mashed 1/2 of them, I only needed about 1/4 to 1/2 cup water rather than the 2 cups called for, added about a cup of corn, added about 3 oz cream cheese to the sweet potato mash…
From allrecipes.com

See details

POTATO RECIPES FROM POTATOGOODNESS | THE POTATO R…

See details

CREAMY MASH, VENISON STEW: JAMES KNAPPETT’S WINTER POTAT…

Feb 19, 2022 · Prep 20 min Soak Overnight Cook 4 hr 30 min Serves 4. 8 large prunes (agen, for preference), stoned 90ml good brandy or calvados 2 tbsp vegetable oil 400g venison …
From theguardian.com

See details

CREAMY BUTTERY MASHED POTATO - RECIPETIN EATS

See details

CLASSIC BANGERS AND MASH RECIPE | ALLRECIPES

See details

ADDICTIVE SWEET POTATO BURRITOS RECIPE | ALLRECIPES

See details

POTATO KNISHES RECIPE | JEWISH RECIPES | PBS FOOD

Ingredients; For the Filling: 4 large onions sliced; 2 tablespoons vegetable oil; 2 1/2 lbs. russet (baking) potatoes; Salt to taste; 1 large egg; 1/2 cup …
From pbs.org

See details

CREAMY MASH, VENISON STEW: JAMES KNAPPETT’S WINTER POTAT…

See details

CREAMY BUTTERY MASHED POTATO - RECIPETIN EATS

See details

CLASSIC BANGERS AND MASH RECIPE | ALLRECIPES

See details

ADDICTIVE SWEET POTATO BURRITOS RECIPE | ALLRECIPES

See details

POTATO KNISHES RECIPE | JEWISH RECIPES | PBS FOOD

Ingredients; For the Filling: 4 large onions sliced; 2 tablespoons vegetable oil; 2 1/2 lbs. russet (baking) potatoes; Salt to taste; 1 large egg; 1/2 cup …
From pbs.org

See details