MASH POTATOES WITH EVAPORATED MILK RECIPES
CELERIAC & POTATO MASH RECIPE | BBC GOOD FOOD
Serve this with stews, when you fancy a change from plain mashed potato
Provided by Good Food team
Categories Dinner, Side dish
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 8
Number Of Ingredients 6
Steps:
- Boil the potatoes for 20-25 mins until tender, adding the celeriac after 5 mins. Drain and press through a potato ricer back into the pan once the surface water has evaporated, or mash well with a potato masher in the dry pan.
- While the potatoes cook, melt the 140g butter over a medium heat, then sweat the spring onions for about 5 mins until soft and silky, stirring occasionally. Add the cream and season with salt, pepper and nutmeg. Bring to a simmer, then cook for another few mins until this thickens a little.
- 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.
Nutrition Facts : Calories 442 calories, FatContent 32 grams fat, SaturatedFatContent 19 grams saturated fat, CarbohydrateContent 33 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 7 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.57 milligram of sodium
HOW TO MAKE MASHED POTATO RECIPE - BBC FOOD
This creamy mashed potato recipe is perfect with sausages, roast chicken or a wintery stew.
Provided by Mike Robinson
Prep Time 30 minutes
Cook Time 30 minutes
Yield Serves 4
Number Of Ingredients 4
Steps:
- Peel the potatoes and chop them in half.
- Place the potatoes in a large pan of water over a high heat. Add a pinch of salt and bring to the boil.
- Boil the potatoes gently until tender. When you can break the potatoes with a fork or cut them easily with a knife, they're done. Drain them in a colander.
- Leave the potatoes in the colander until the steam has evaporated (about 3-4 minutes). If the potatoes are still wet when you start to mash, you will end up with watery mash.
- Place the potatoes in a large bowl and mash them with a potato masher. The harder you work them, the lighter and fluffier they'll become. Don't use anything electrical. Electric whisks or food processors will turn the mash gluey. If you get tired, stop for a minute, shake your arms and then get back to it.
- Once you're sure there are no more lumps in the potatoes, add the butter.
- Mash the butter into the potato. Once it has melted into the mash, add a splash of cream. Mash again and check the consistency, adding more cream if necessary. Taste and add a bit of salt and freshly ground black pepper, to your liking.
More about "mash potatoes with evaporated milk recipes"
CREAMY POTATO SOUP 2 | JUST A PINCH RECIPES
This creamy, warm-your-soul, soup is perfect for a cold winter day. Easy to prepare with easy to obtain ingredients that are probably in your kitchen pantry now.
Use whatever potatoes you like. I use Netted Gems.
From justapinch.com
Reviews 5
Category Chowders
Cuisine Canadian
From justapinch.com
Reviews 5
Category Chowders
Cuisine Canadian
- Stir in evaporated milk, parsley, and salt and pepper to taste. Heat, but do not allow to boil. and serve garnished with chopped chives.
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NEXT LEVEL FISH PIE RECIPE | BBC GOOD FOOD
Generous chunks of fish in a creamy sauce made with a few secret ingredients, topped with buttery mash and a crispy garnish. Take fish pie to the next level
From bbcgoodfood.com
Total Time 1 hours 40 minutes
Category Dinner, Fish Course, Main course, Supper
Calories 629 calories per serving
From bbcgoodfood.com
Total Time 1 hours 40 minutes
Category Dinner, Fish Course, Main course, Supper
Calories 629 calories per serving
- Heat oven to 220C/200C fan/gas 8. Bring the potatoes to the boil in a large pan of water, add the eggs and simmer for 8 mins. Scoop out the eggs, put in a bowl of cold water to cool, then peel, halve and push into the sauce. Drain the potatoes and mash with the remaining milk and butter. Spread or pipe the mash over the pie. Sprinkle with gruyère and/or crush over crisps. Put the pie on a baking tray and cook for 35 mins until golden and just bubbling over. Leave to sit for at least 10 mins before eating with buttered spinach, peas or watercress.
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HOW TO MAKE POTATOES - NYT COOKING
Julia Moskin shows you how to master the potato in all forms.
From cooking.nytimes.com
From cooking.nytimes.com
- A kitchen stocked with baking potatoes is a kitchen that can produce dinner on demand. Properly done and lavishly garnished, baked potatoes are a satisfying meal in themselves. Heat the oven to 450 degrees. Rub whole baking potatoes (1 per person, more if you want extra for mashed potatoes) with olive or vegetable oil, sprinkle them with salt, and prick them with the tines of a fork. Lay them directly on the oven rack, or arrange on a baking sheet. Bake for 45 to 60 minutes (depending on size), turning over once, until skins are golden and crispy and a knife inserted in the flesh meets no resistance.Baked potatoes are done when you slip in a thin-bladed knife and it meets with no resistance. If you want to be very precise, check the internal temperature with a meat thermometer; it should read 210 degrees. The microwave doesn’t produce satisfactory baked potatoes, but if you have a slow cooker, you can wrap oiled and salted potatoes individually in foil, then cook on low for 8 to 10 hours.Some cooks swear by baking potatoes, instead of boiling them, for mashed potatoes. The mash turns out very dry and fluffy, with a concentrated potato flavor. The great American cook James Beard liked his potatoes baked at 425 degrees for 2 full hours, which produces a very crunchy skin and an almost caramelized flavor.
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CREAMY SPINACH & POTATO SOUP RECIPE: HOW TO MAKE IT
My three boys love this recipe, and I even pack it in their school lunches occasionally. I sometimes add ham or sprinkle chopped bacon pieces on top. —Amy Samuel, North Pole, Alaska
From tasteofhome.com
Reviews 4.8
Total Time 45 minutes
Category Lunch
Calories 224 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 45 minutes
Category Lunch
Calories 224 calories per serving
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain. Mash 2 cups potatoes; set aside., In a Dutch oven, saute leeks in oil until tender. Whisk the flour, bouillon granules and broth until smooth. Gradually stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in mashed potatoes. Add spinach, salt, pepper and remaining potatoes; cook just until spinach is wilted. Sprinkle with cheese.
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NEXT LEVEL FISH PIE RECIPE | BBC GOOD FOOD
Generous chunks of fish in a creamy sauce made with a few secret ingredients, topped with buttery mash and a crispy garnish. Take fish pie to the next level
From bbcgoodfood.com
Total Time 1 hours 40 minutes
Category Dinner, Fish Course, Main course, Supper
Calories 629 calories per serving
From bbcgoodfood.com
Total Time 1 hours 40 minutes
Category Dinner, Fish Course, Main course, Supper
Calories 629 calories per serving
- Heat oven to 220C/200C fan/gas 8. Bring the potatoes to the boil in a large pan of water, add the eggs and simmer for 8 mins. Scoop out the eggs, put in a bowl of cold water to cool, then peel, halve and push into the sauce. Drain the potatoes and mash with the remaining milk and butter. Spread or pipe the mash over the pie. Sprinkle with gruyère and/or crush over crisps. Put the pie on a baking tray and cook for 35 mins until golden and just bubbling over. Leave to sit for at least 10 mins before eating with buttered spinach, peas or watercress.
See details
HOW TO MAKE POTATOES - NYT COOKING
Julia Moskin shows you how to master the potato in all forms.
From cooking.nytimes.com
From cooking.nytimes.com
- A kitchen stocked with baking potatoes is a kitchen that can produce dinner on demand. Properly done and lavishly garnished, baked potatoes are a satisfying meal in themselves. Heat the oven to 450 degrees. Rub whole baking potatoes (1 per person, more if you want extra for mashed potatoes) with olive or vegetable oil, sprinkle them with salt, and prick them with the tines of a fork. Lay them directly on the oven rack, or arrange on a baking sheet. Bake for 45 to 60 minutes (depending on size), turning over once, until skins are golden and crispy and a knife inserted in the flesh meets no resistance.Baked potatoes are done when you slip in a thin-bladed knife and it meets with no resistance. If you want to be very precise, check the internal temperature with a meat thermometer; it should read 210 degrees. The microwave doesn’t produce satisfactory baked potatoes, but if you have a slow cooker, you can wrap oiled and salted potatoes individually in foil, then cook on low for 8 to 10 hours.Some cooks swear by baking potatoes, instead of boiling them, for mashed potatoes. The mash turns out very dry and fluffy, with a concentrated potato flavor. The great American cook James Beard liked his potatoes baked at 425 degrees for 2 full hours, which produces a very crunchy skin and an almost caramelized flavor.
See details
CREAMY SPINACH & POTATO SOUP RECIPE: HOW TO MAKE IT
My three boys love this recipe, and I even pack it in their school lunches occasionally. I sometimes add ham or sprinkle chopped bacon pieces on top. —Amy Samuel, North Pole, Alaska
From tasteofhome.com
Reviews 4.8
Total Time 45 minutes
Category Lunch
Calories 224 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 45 minutes
Category Lunch
Calories 224 calories per serving
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain. Mash 2 cups potatoes; set aside., In a Dutch oven, saute leeks in oil until tender. Whisk the flour, bouillon granules and broth until smooth. Gradually stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in mashed potatoes. Add spinach, salt, pepper and remaining potatoes; cook just until spinach is wilted. Sprinkle with cheese.
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Shepherd's pie is to the British as meat loaf is to Americans, so when I was a young child living in the U.K., I had it almost once a week. This is my go-to recipe when I'm longing for the sights and smells of my mother's kitchen. Turns out people here love it just as much! —Mari Sitkiewicz, Downers Grove, Illinois
From tasteofhome.com
Reviews 4.1
Total Time 05 hours 50 minutes
Category Dinner
Calories 419 calories per serving
From tasteofhome.com
Reviews 4.1
Total Time 05 hours 50 minutes
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Calories 419 calories per serving
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