MASHED POTATOES RECIPE WITHOUT BUTTER RECIPES
HOW TO MAKE MASHED POTATOES | MASHED POTATOES RECIPE ...
Tyler Florence's Mashed Potatoes recipe from Food Network is foolproof: Butter and cream guarantee richness, while the bay leaf and chives add herbal notes.
Provided by Tyler Florence
Categories side-dish
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaf. Meanwhile, heat the cream and butter in a small saucepan. Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives.
MASHED POTATOES WITH HERB BUTTER | ALLRECIPES
A new twist on mashed potatoes, an old favorite.
Provided by Mike Meurs
Categories Side Dish Potato Mashed Potato Recipes
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 2 servings
Number Of Ingredients 6
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
- Meanwhile, combine butter, rosemary, sage, thyme, and marjoram in a large microwave-safe bowl. Microwave on high power until melted, about 30 seconds.
- Add potatoes to the herb butter mixture. Beat with an electric mixer until almost smooth with a few lumps remaining.
Nutrition Facts : Calories 700.6 calories, CarbohydrateContent 67.1 g, CholesterolContent 122 mg, FatContent 46.4 g, FiberContent 4.9 g, ProteinContent 8.5 g, SaturatedFatContent 29.2 g, SodiumContent 345.6 mg, SugarContent 2.3 g
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- Preheat oven to 350°F. Add chopped potatoes to a large pot of salted cold water.Bring to a boil, then reduce heat slightly and simmer 20 minutes or until potatoes are just fork tender.Drain potatoes and spread into an even layer on a sheet pan. Bake 15 minutes.Meanwhile, melt butter in a small saucepan over low heat; warm half-and-half or cream in a separate saucepan. Return potatoes to pot and mash using a vegetable masher or electric mixer. Add in butter and stir until butter is just absorbed. Add half-and-half and mix until smooth; season with salt and pepper. Be careful not to over mix, or potatoes may become gummy. Serve immediately or keep warm in a slow cooker for up to 4 hours. To make ahead, place in a buttered casserole dish and top with 2 additional tablespoons of cubed butter. Cover with foil and refrigerate until ready to serve, up to several days. To reheat, warm in a 350°F oven for 30 minutes. Stir until smooth.
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