TWICE BAKED POTATOES | HOW TO BAKE POTATOES | HY-VEE
Stop by the meat department to pick up the side you love to eat but just don't have time to prepare. We have several varieties of ready-to-heat twice baked potatoes waiting to round out your next meal.
Provided by Hy-Vee Test Kitchen
Yield 4
Number Of Ingredients 1
Steps:
- 1. Preheat oven to 350 degrees.
- 2.
Place potato halves on a parchment-lined baking sheet. Bake 30 minutes or until internal temperature reaches 165 degrees.
Nutrition Facts : Calories 0
MASHED POTATOES RECIPE - NYT COOKING
Mashed potatoes are very forgiving, and with a good masher, hot potatoes and enough butter and salt, cooks can accommodate religionists of the fluffy style and partisans of the creamy and dense. Be openhanded with salt and butter but stingy with milk, which will flatten out the bright, earthy potato taste. (And for everything you need to know to make perfect potatoes, visit our potato guide.)
Provided by Julia Moskin
Total Time 45 minutes
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Peel and quarter potatoes and keep in cold water until ready to cook. (This can be done up to 4 hours in advance.) Add potatoes to boiling water and boil about 15 to 20 minutes, until soft; a knife should go in with almost no resistance. (It is better to overcook than to undercook.)
- In a saucepan or a microwave oven, heat butter and milk together until butter melts and mixture steams. Drain potatoes well and return to pot. Shake them around in the hot pan or over very low heat for a minute (you want dry potatoes). Using an extruding masher or a ricer, mash hot potatoes until smooth, about 2 minutes. Lightly mix in about half of hot butter mixture, just until blended. Taste for salt and add more butter mixture until seasoned to your liking.
- Stop here for fluffy potatoes. For creamy potatoes, keep stirring potato mixture, using a sturdy spoon to press it against sides and bottom of pot. Mix until dense and thick. For whipped potatoes, use a stand mixer to mash hot potatoes just until smooth, about 30 seconds. Add all the butter mixture and salt to taste, pulsing machine in short bursts at medium speed. When light and creamy, stop mixing immediately. (Potatoes can quickly become sticky.)
- To keep hot until ready to serve, transfer to serving bowl, dot top with butter, cover tightly and keep in a warm place, like the back of the stove. Potatoes will stay hot for at least 30 minutes. To keep longer, place covered bowl in a pan holding about an inch of gently simmering water. Before serving, mix well.
Nutrition Facts : @context http//schema.org, Calories 222, UnsaturatedFatContent 2 grams, CarbohydrateContent 34 grams, FatContent 8 grams, FiberContent 4 grams, ProteinContent 4 grams, SaturatedFatContent 5 grams, SodiumContent 493 milligrams, SugarContent 2 grams, TransFatContent 0 grams
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- Add remaining ingredients except milk. Mash, crush or smash potatoes using potato masher, or beat with electric mixer on low speed until well blended. Do not overmix. Stir in enough milk for desired creamy consistency. Cover and keep warm on Low or Warm heat setting until serving time, up to 2 hours. Stir before serving.
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