Anyone Know a Nice Different Potato Mash Recipe Please?!
ThanksWww@FoodAQ@Com
Answers:
Here is mine !.!.!.!.!.!. = )
Killer Taters !.!.!.!.!. lol
4 to 6 pounds Yukon gold potatoes, peeled
Kosher salt and freshly ground black pepper
1 cup heavy cream
1/2 stick (1/4 cup) unsalted butter
4 cloves garlic, lightly crushed
3 sprigs fresh thyme
2 tablespoons chopped chives
Put the cut potatoes into a large pot, cover them with cold water, and add a large pinch of salt!. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes!. Drain well!. Meanwhile, in a small pot heat the cream, butter, garlic, and thyme!. While the potatoes are still warm, press them through a potato ricer or food mill into a bowl!. Stir in the warm cream a bit at a time, straining out the solids, until the potatoes are fluffy!. Season with salt and pepper and gently fold in the chives!.Www@FoodAQ@Com
Killer Taters !.!.!.!.!. lol
4 to 6 pounds Yukon gold potatoes, peeled
Kosher salt and freshly ground black pepper
1 cup heavy cream
1/2 stick (1/4 cup) unsalted butter
4 cloves garlic, lightly crushed
3 sprigs fresh thyme
2 tablespoons chopped chives
Put the cut potatoes into a large pot, cover them with cold water, and add a large pinch of salt!. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes!. Drain well!. Meanwhile, in a small pot heat the cream, butter, garlic, and thyme!. While the potatoes are still warm, press them through a potato ricer or food mill into a bowl!. Stir in the warm cream a bit at a time, straining out the solids, until the potatoes are fluffy!. Season with salt and pepper and gently fold in the chives!.Www@FoodAQ@Com
Creamy Mashed Potatoes with Caramelized Onions
2 1/2 pounds baking potatoes, peeled and cut into chunks
Salt
8 tablespoons (4 ounces) unsalted butter, cut into small pieces, at room temperature
1/2 cup heavy cream, brought to a boil
Freshly ground white pepper
Freshly grated nutmeg
3/4 cup caramelized onions (see below)
1 tablespoon chopped fresh parsley
In a saucepan, cook the potatoes in lightly salted water to cover, until tender!. Drain well!.
Mash the potatoes through a food mill, or with a potato masher, into a stainless steel bowl!. Stir in the butter and warm cream and combine thoroughly!. Season to taste with salt, pepper and nutmeg!.
Spoon some of the mashed potatoes onto 5 or 6 warmed plates and top with a few of the caramelized onions and chopped parsley!. Serve immediately!.
Caramelized Onions
2 tablespoons extra virgin olive oil
1 large red, yellow or white onion (3/4 pound) peeled, trimmed, and cut into 3/4 inch dice
2 tablespoons balsamic vinegar
Kosher salt and freshly ground black pepper
In a 10-inch skillet, heat the oil!. Add the onion and cook over medium heat, stirring frequently, until light browned, about 15 minutes!. Add the vinegar and cook 1 minute longer!. Season with salt and pepper to taste!.
Cool the onion and transfer to a covered container!. Refrigerate and use as needed!.Www@FoodAQ@Com
2 1/2 pounds baking potatoes, peeled and cut into chunks
Salt
8 tablespoons (4 ounces) unsalted butter, cut into small pieces, at room temperature
1/2 cup heavy cream, brought to a boil
Freshly ground white pepper
Freshly grated nutmeg
3/4 cup caramelized onions (see below)
1 tablespoon chopped fresh parsley
In a saucepan, cook the potatoes in lightly salted water to cover, until tender!. Drain well!.
Mash the potatoes through a food mill, or with a potato masher, into a stainless steel bowl!. Stir in the butter and warm cream and combine thoroughly!. Season to taste with salt, pepper and nutmeg!.
Spoon some of the mashed potatoes onto 5 or 6 warmed plates and top with a few of the caramelized onions and chopped parsley!. Serve immediately!.
Caramelized Onions
2 tablespoons extra virgin olive oil
1 large red, yellow or white onion (3/4 pound) peeled, trimmed, and cut into 3/4 inch dice
2 tablespoons balsamic vinegar
Kosher salt and freshly ground black pepper
In a 10-inch skillet, heat the oil!. Add the onion and cook over medium heat, stirring frequently, until light browned, about 15 minutes!. Add the vinegar and cook 1 minute longer!. Season with salt and pepper to taste!.
Cool the onion and transfer to a covered container!. Refrigerate and use as needed!.Www@FoodAQ@Com
I'll share my two favorites! Hope you like them too!.
Better than Grandma’s Mashed Potatoes
3 pounds baking potatoes, peeled
2? quarts chicken broth
4 small carrots, scraped and cut
into ?-inch pieces (I think 2 is plenty)
1 small onion, chopped
? cup butter or margarine
1 teaspoon dried dill weed
1? cups sour cream (I think 1 cup is plenty)
3 tablespoons chopped fresh parsley
1 teaspoon salt
? teaspoon pepper
1 tablespoon butter or margarine
Combine potatoes and chicken broth in a Dutch oven; bring to a boil!. Reduce heat, and simmer 15 minutes!. (I skip that part & either microwave or bake the potatoes whole…then use a potato ricer to mash…saves peeling!.) Add carrot and onion (now I use just one small 14 oz!. can of chicken broth, because it is only the carrots and onion in the pot), and simmer 20 minutes or until tender; drain!.
Combine cooked vegetables, ? cup butter, and dill weed in a large bowl; mash (I use the food processor for the carrots & onions & then just mix everything together)!. Add sour cream and next 3 ingredients, stirring well!. Spoon potato mixture into a greased 11x7x1?-inch baking dish; dot with 1 tablespoon butter!. Cover and back at 325? for 1 hour!.
Yield: 8 servings!.
Potatoes Romano
White Rose Potatoes (at least one per person)
Vegetable Oil (about a tablespoon per 2 potatoes)
Butter (about same as oil)
Green onions (1 for every 2 potatoes), sliced
Grated Romano Cheese
Paprika
Cook potatoes, but do not peel (either boil them or microwave on Baked Potato setting)!. Mash the potatoes (including skins) and add oil & butter while mashing!. Fold in green onions!. Spread into an oiled flat pan!. Sprinkle with a little grated Romano cheese & paprika (& seasoned salt, if you like, but just a little bit!) Bake in a 350 degree oven for about 30 minutes!.Www@FoodAQ@Com
Better than Grandma’s Mashed Potatoes
3 pounds baking potatoes, peeled
2? quarts chicken broth
4 small carrots, scraped and cut
into ?-inch pieces (I think 2 is plenty)
1 small onion, chopped
? cup butter or margarine
1 teaspoon dried dill weed
1? cups sour cream (I think 1 cup is plenty)
3 tablespoons chopped fresh parsley
1 teaspoon salt
? teaspoon pepper
1 tablespoon butter or margarine
Combine potatoes and chicken broth in a Dutch oven; bring to a boil!. Reduce heat, and simmer 15 minutes!. (I skip that part & either microwave or bake the potatoes whole…then use a potato ricer to mash…saves peeling!.) Add carrot and onion (now I use just one small 14 oz!. can of chicken broth, because it is only the carrots and onion in the pot), and simmer 20 minutes or until tender; drain!.
Combine cooked vegetables, ? cup butter, and dill weed in a large bowl; mash (I use the food processor for the carrots & onions & then just mix everything together)!. Add sour cream and next 3 ingredients, stirring well!. Spoon potato mixture into a greased 11x7x1?-inch baking dish; dot with 1 tablespoon butter!. Cover and back at 325? for 1 hour!.
Yield: 8 servings!.
Potatoes Romano
White Rose Potatoes (at least one per person)
Vegetable Oil (about a tablespoon per 2 potatoes)
Butter (about same as oil)
Green onions (1 for every 2 potatoes), sliced
Grated Romano Cheese
Paprika
Cook potatoes, but do not peel (either boil them or microwave on Baked Potato setting)!. Mash the potatoes (including skins) and add oil & butter while mashing!. Fold in green onions!. Spread into an oiled flat pan!. Sprinkle with a little grated Romano cheese & paprika (& seasoned salt, if you like, but just a little bit!) Bake in a 350 degree oven for about 30 minutes!.Www@FoodAQ@Com
INGREDIENTS
1 pound Yukon Gold potatoes
1/2 cup butter
2 cups Parmesan cheese
1 cup chopped fresh chives
1 1/2 cups cream cheese
1/2 medium head garlic, peeled and minced
salt and pepper to taste
DIRECTIONS
Bring a pot of salted water to a boil!. Add potatoes; cook until tender but still firm!. Drain and return to stove over low heat to dry for 1 to 2 minutes!.
Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper!. Use a potato masher to mash until smooth, and serve!.
or
Make regular Mashed potatoes!. But clean the skin really good and the chop the skin till it is in kinda bite sizes!. After the potatoes are soft and everything and mashed!. Add the skins, bacon bits, butter, salt and pepper!. ADd as much as you want!. If you don't want butter add sour cream or BOTH!Www@FoodAQ@Com
1 pound Yukon Gold potatoes
1/2 cup butter
2 cups Parmesan cheese
1 cup chopped fresh chives
1 1/2 cups cream cheese
1/2 medium head garlic, peeled and minced
salt and pepper to taste
DIRECTIONS
Bring a pot of salted water to a boil!. Add potatoes; cook until tender but still firm!. Drain and return to stove over low heat to dry for 1 to 2 minutes!.
Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper!. Use a potato masher to mash until smooth, and serve!.
or
Make regular Mashed potatoes!. But clean the skin really good and the chop the skin till it is in kinda bite sizes!. After the potatoes are soft and everything and mashed!. Add the skins, bacon bits, butter, salt and pepper!. ADd as much as you want!. If you don't want butter add sour cream or BOTH!Www@FoodAQ@Com
Feta Cheese Mashed Potatoes
Ingredients-
1 1/2 pounds Yukon Gold potatoes, cubed
4 cloves garlic, peeled
1 (4 ounce) package crumbled feta cheese
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper
Preparation-
Place the potatoes and garlic in a large saucepan; cover with water!. Bring to a boil over medium-high heat!. Reduce heat; cover and cook for 15-20 minutes or until tender!. Drain and transfer to a mixing bowl; mash!. Add the feta cheese, cream, salt and pepper; beat until fluffy!.Www@FoodAQ@Com
Ingredients-
1 1/2 pounds Yukon Gold potatoes, cubed
4 cloves garlic, peeled
1 (4 ounce) package crumbled feta cheese
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper
Preparation-
Place the potatoes and garlic in a large saucepan; cover with water!. Bring to a boil over medium-high heat!. Reduce heat; cover and cook for 15-20 minutes or until tender!. Drain and transfer to a mixing bowl; mash!. Add the feta cheese, cream, salt and pepper; beat until fluffy!.Www@FoodAQ@Com
*******HEAVENLY MASHED POTATOES
1 bag red potatoes 5 lb (or potatoe of choice)
3/4 of a 16 0z container of onion sour cream (give or take)
1/4 cup parsley (give or take)
1 stick salted butter (give or take)
3 tablespoons coarse black pepper (give or take)
2 tablespoons coarse kosher salt (give or take)
Leaving skins on the potatoes, wash them well!. Large potatoes can be cut into quarters; smaller in halves!. Bring a pot of salted water to a boil!. Place potatoes in the ater and cook until fork tender!. Strain water and leave potatoes in hot pot to dry!.
Add the butter and sour cream!.
Using a masher, blend all ingredients!. Add parsley, salt, pepper; blend with masher!. According to taste, mash to consistency desired!. For creamiest potatoes, use a wand blender inserted in pot!. Add more butter, sour cream, or spices to taste!.
Serve as is or place potatoes in casserole dish and bake until top is golden brown and crunchy in a 425 degree oven!.
***********QUICK BACON GARLIC MASHED POTATOES
5 or 6 red potatoes
milk,
dash of garlic powder
butter
half jar of Real Bacon bits
salt and pepper
Peel potatoes and boil until soft, mash potatoes, add a little milk a dash of garlic salt, 2 to 4 tablespoons of butter!. add a jar of real bacon bits salt and pepper to taste mix through!.Www@FoodAQ@Com
1 bag red potatoes 5 lb (or potatoe of choice)
3/4 of a 16 0z container of onion sour cream (give or take)
1/4 cup parsley (give or take)
1 stick salted butter (give or take)
3 tablespoons coarse black pepper (give or take)
2 tablespoons coarse kosher salt (give or take)
Leaving skins on the potatoes, wash them well!. Large potatoes can be cut into quarters; smaller in halves!. Bring a pot of salted water to a boil!. Place potatoes in the ater and cook until fork tender!. Strain water and leave potatoes in hot pot to dry!.
Add the butter and sour cream!.
Using a masher, blend all ingredients!. Add parsley, salt, pepper; blend with masher!. According to taste, mash to consistency desired!. For creamiest potatoes, use a wand blender inserted in pot!. Add more butter, sour cream, or spices to taste!.
Serve as is or place potatoes in casserole dish and bake until top is golden brown and crunchy in a 425 degree oven!.
***********QUICK BACON GARLIC MASHED POTATOES
5 or 6 red potatoes
milk,
dash of garlic powder
butter
half jar of Real Bacon bits
salt and pepper
Peel potatoes and boil until soft, mash potatoes, add a little milk a dash of garlic salt, 2 to 4 tablespoons of butter!. add a jar of real bacon bits salt and pepper to taste mix through!.Www@FoodAQ@Com
For a simple quick alternative by any of the full fat cheeses like Philadelphia especially those with garlic or herbs, and beat this into the potato instead of butter!.Www@FoodAQ@Com
roasted garlic wasabi mash, just prepare your mash as usual then add roasted garlic and prepared wasabi then blend, wasabi should be added to taste, unreal broke da mouth goodWww@FoodAQ@Com
make mash potato as usual substitute half of the regular potatoes with SWEET potatoes!. kinda sweet but not too much!.!.!. very good and orange color!Www@FoodAQ@Com
to spice up ur old mashed potatoes, i would *** salt, peeper, chives and buttter!. or u can add sourcream!. even some nice cheese!. or broccoli!. maybe bacon bits!?Www@FoodAQ@Com
add some mustard and/or cheese!Www@FoodAQ@Com