RED POTATOES MASHED RECIPES
GARLIC MASHED RED POTATOES RECIPE: HOW TO MAKE IT
These creamy garlic mashed potatoes are so good, you can serve them plain—no butter or gravy is needed. This is one of our favorite red potato recipes. —Valerie Mitchell, Olathe, Kansas
Provided by Taste of Home
Categories Side Dishes
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are very tender., Drain well. Add the butter, milk and salt; mash. Stir in cheese.
Nutrition Facts : Calories 190 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 275mg sodium, CarbohydrateContent 36g carbohydrate (0 sugars, FiberContent 4g fiber), ProteinContent 8g protein. Diabetic Exchanges 2 starch
MASHED RED POTATOES RECIPE: HOW TO MAKE IT
These simple-yet-satisfying chunky mashed potatoes are rich enough to stand on their own—but a big pat of butter on top sure never hurts. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Place potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. , In a large bowl, mash the potatoes with butter, salt, pepper and enough cream to achieve desired consistency.
Nutrition Facts : Calories 242 calories, FatContent 13g fat (8g saturated fat), CholesterolContent 38mg cholesterol, SodiumContent 356mg sodium, CarbohydrateContent 28g carbohydrate (2g sugars, FiberContent 3g fiber), ProteinContent 4g protein.
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Reviews 4.9
Total Time 25 minutes
Category side-dish
Cuisine american
Reviews 4.9
Total Time 25 minutes
Category side-dish
Cuisine american
- In a saucepan cover unpeeled potatoes with cold water and bring to a boil. Cook just until tender -- do not overcook or potatoes will be watery. Drain well, return pan with potatoes to low heat and shake to dry. Squeeze in garlic cloves, cream, butter, and salt and pepper to taste. Mash together with a potato masher until ingredients are combined but potatoes are still lumpy.
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Make and share this Red Skin Mashed Potatoes recipe from Food.com.
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 529.1 per serving
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Reviews 5.0
Total Time 40 minutes
Calories 529.1 per serving
- Mix until fluffy and serve hot.
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Make and share this Mashed Red Potatoes With Garlic and Parmesan recipe from Food.com.
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- Stir in the parmesan cheese.
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WHAT'S THE DIFFERENCE BETWEEN KINDS OF POTATOES: RUSSET ...
Nothing really compares to my love of potatoes. Potatoes are my comfort and celebration food. I cook them in every possible way, from a simple baked, to a layered gratin, to a stretchy aligoté. My mashed potatoes are legendary amongst family and friends. One of my favorite lunches is as simple as leftover baby steamed potatoes, cut up and dressed with oil and vinegar and garnished with olive oil packed Spanish tuna.And as a cook, I have come to appreciate some of the subtle differences between the various types of potatoes. My three go-to potatoes are Russet, red, and Yukon Gold. I love them all equally and for very different applications.Russet: French fries and bakingThe Russet is your classic ruddy-skinned potato. It looks like a cartoon drawing of a potato. This potato is your best friend for baking. The flesh is very dry, and the skin is thick, so you can bake it up crisp on the outside and the inside will get fluffy, the perfect thing to soak up butter and sour cream. My favorite thing to do with a Russet is to make an old-school twice-baked, scooping the snowy flesh out leaving a potato boat behind, and mixing the innards with butter, sour cream and shredded cheese, maybe some chives, and stuffing the thick mash back into the shells and re-baking with more cheese on top. The Russet is the best potato for French fries, since the starch cooks up a crisp shell while getting that fluffy light interior that makes for a perfect bite. This potato has a very pleasantly bland flavor, which carries other flavors beautifully.Red: Hash browns, latkes, and potato saladThe red-skinned potato, on the other hand, is a waxy-fleshed potato, which makes it terrific in shredded or layered applications, where it can cook through but still hold its shape. It makes killer hash browns or potato pancakes, and manages to soak up all the creaminess in a gratin or scalloped potato dish without falling to mush. There is a slight undertone of sweetness to the red potato, and it is these bits of natural sugars that help it brown so well when cut up and fried. It is also the potato I use most often for potato salad, since it holds its shape when cooked and doesn’t fall apart as you mix in the dressing.Yukon Gold: Hasselback, roasting, and mashedBut the potato I use more than any other? The Yukon Gold. These yellow-fleshed potatoes are waxy enough to stand up to Hasselbacking, but fluffy enough to make the best possible mash. And for crispy roasted potatoes, nothing is better, they get a good crackly crunch and a creamy interior that cannot be beat. The flavor of the potato is slightly buttery, which is why it works so well in mashed potatoes. And the yellow color is really pretty. You can use a Yukon gold anywhere you would use a red potato, but the same is not true in reverse. Red potatoes are too waxy for a good mash, they get gluey.And since I’m a giver, here is my recipe for perfect mashed potatoes. They are rich enough for a holiday meal, but simple enough for everyday, and if you have the blues, a bowl of these might not cure you, but they won’t hurt.Mashed Potatoes
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Reviews 4
Total Time 40 minutes
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Reviews 4
Total Time 40 minutes
- Serve immediately, keep warm over low heat for up to 1 hour, or transfer to airtight containers and refrigerate for up to 2 days. Mashed potatoes thicken as they cool, so they need cream to regain the right consistency. If kept warm, gently mash in heavy cream until smooth and loose again, adding more if you’d like. If cold, heat the cream in a large pot until steaming, then add the potatoes. Gently mash and whip, adding more cream as needed, until heated through and fluffy. Season to taste again before serving.
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For the silkiest fluffy mashed potatoes, start with firm, cool Russet Burbank spuds, also known as baking potatoes. They’re the easiest to mash without becoming pasty and are even tastier steamed instead of boiled. Boiling potatoes can leave them waterlogged, diluting their earthy subtle sweetness, but steaming them preserves their inherent flavor. As the potatoes soften, they absorb just the right amount of moisture. Seasoning the dish only at the very end heightens their intrinsic subtle sweetness. If you have a ricer, use it for an exceptionally smooth texture: Press the steamed potatoes through the ricer back into the pot, then gently fold in the butter and milk with a wooden spoon or flexible spatula.
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Reviews 4
Total Time 40 minutes
From cooking.nytimes.com
Reviews 4
Total Time 40 minutes
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Reviews 4.9
Total Time 35 minutes
Cuisine American
Calories 182 per serving
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Reviews 4.9
Total Time 35 minutes
Cuisine American
Calories 182 per serving
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