ROAST POTATES RECIPES

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BAKED SWEET POTATO (HOW TO BAKE SWEET POTATOES ...



Baked Sweet Potato (How To Bake Sweet Potatoes ... image

Making a Baked Sweet Potato in the oven is so easy and comes out perfectly sweet and fluffy on the inside with this foolproof recipe.

Provided by Gina

Categories     Side Dish

Total Time 55 minutes

Prep Time 5 minutes

Cook Time 50 minutes

Yield 4

Number Of Ingredients 4

4 medium sweet potatoes (5.5 ounces each, scrubbed clean)
kosher salt
Freshly ground black pepper
optional toppings: butter (coconut oil, cinnamon, salsa, yogurt)

Steps:

  • Preheat oven to 425F. On a baking sheet, (lined with foil for easy clean-up if you wish) prick sweet potatoes all over with a fork.
  • Bake until tender, or until a fork inserted in the thickest part has no resistance, 45 to 50 minutes.
  • Let cool, then split the tops open with a knife. Season with salt and pepper and add your favorite toppings.

Nutrition Facts : ServingSize 1 potato, Calories 164 kcal, CarbohydrateContent 38 g, ProteinContent 2.5 g, FatContent 0.5 g, SodiumContent 20 mg, FiberContent 5 g, SugarContent 6.5 g

ULTRA-CREAMY MASHED POTATOES RECIPE | BON APPéTIT



Ultra-Creamy Mashed Potatoes Recipe | Bon Appétit image

We're ready to declare this creamy mashed potatoes recipe the easiest way to achieve fluffy mashed potatoes ever. For all the pro tips, watch Andy Baraghani make them.

Provided by Andy Baraghani

Yield 8 servings

Number Of Ingredients 9

4 pounds medium Yukon Gold potatoes, scrubbed
4 teaspoons kosher salt, plus more
1½ cups whole milk
½ cup heavy cream
1 head of garlic, halved crosswise
3 sprigs rosemary
1 cup (2 sticks) unsalted butter, room temperature, cut into pieces
Freshly ground black pepper
A potato ricer or food mill fitted with fine disk

Steps:

  • Place potatoes in a large pot and pour in cold water to cover by 1". Add a large handful of salt (water should taste briny, like the ocean) and bring to a boil. Reduce heat and simmer until potatoes are very tender but not crumbly, 30–35 minutes. Drain, briefly rinse with cool water to remove any excess starch, and return potatoes to warm pot (off heat) to dry while you heat the milk mixture.
  • Warm milk, cream, garlic, and rosemary sprigs in a small saucepan over medium until fragrant, about 5 minutes. Remove pan from heat.
  • Pass hot potatoes through ricer or food mill into a large bowl (cold potatoes will become gummy). Add butter and 4 tsp. salt and stir until butter is completely incorporated. Strain warm milk mixture through a fine-mesh sieve into a large measuring glass. Pour into potatoes ½-cupful at a time, stirring after each addition until liquid is fully incorporated and mixture is smooth before adding more.
  • Serve mashed potatoes topped with a few grinds of pepper.
  • Do Ahead: Mashed potatoes can be made 1 day ahead. Cover and chill. Reheat over medium, stirring often and adding ¼ cup milk or stock to thin out if needed.

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