OLIVE GARDEN MASHED POTATOES RECIPES

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COPYCAT OLIVE GARDEN TOASTED RAVIOLI ... - TOP SECRET RECIPES



Copycat Olive Garden Toasted Ravioli ... - Top Secret Recipes image

No one is sure exactly which restaurant invented toasted ravioli, but we do know the dish originated in St. Louis sometime in the 40s. Olive Garden's delicious take on the appetizer can be cloned with ease using one of several varieties of pre-made raviolis carried in just about any supermarket. It's best to use the fresher raviolis found in the refrigerated section, but you can also use frozen ones in this copycat toasted ravioli recipe; you just have to let them thaw first before breading them. The original Olive Garden toasted ravioli recipe has a beefy inside, but you can use any ravioli that tickles your fancy including chicken, sausage, vegetarian, or cheese. As for the breading, find Progresso brand Italian style breadcrumbs. Contadina is another popular brand, but their version is much too salty for a good clone. Now you've got that appetizer going, what's for dinner? Try more of my Olive Garden copycat recipes here. Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 20 minutes0S

Prep Time 10 minutes0S

Cook Time 10 minutes0S

Nutrition Facts : Calories 340 calories

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

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 "olive garden mashed potatoes recipes"

COPYCAT OLIVE GARDEN TOASTED RAVIOLI ... - TOP SECRET RECIPES
No one is sure exactly which restaurant invented toasted ravioli, but we do know the dish originated in St. Louis sometime in the 40s. Olive Garden's delicious take on the appetizer can be cloned with ease using one of several varieties of pre-made raviolis carried in just about any supermarket. It's best to use the fresher raviolis found in the refrigerated section, but you can also use frozen ones in this copycat toasted ravioli recipe; you just have to let them thaw first before breading them. The original Olive Garden toasted ravioli recipe has a beefy inside, but you can use any ravioli that tickles your fancy including chicken, sausage, vegetarian, or cheese. As for the breading, find Progresso brand Italian style breadcrumbs. Contadina is another popular brand, but their version is much too salty for a good clone. Now you've got that appetizer going, what's for dinner? Try more of my Olive Garden copycat recipes here. Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.
From topsecretrecipes.com
Reviews 5.0
Total Time 20 minutes0S
Calories 340 calories per serving
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


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