Time 35m Number Of Ingredients 6 Steps:
Place raw red potato cubes in a large steamer basket over a large pot of boiling water. Cover and steam until very tender, 25 to 30 minutes. When potatoes are nearly tender, melt butter in a small saucepan. Add garlic; cook and stir until fragrant, about 1 minute. Add salt and olive oil; stir until just heated through. Remove from heat. Transfer tender potatoes to a large bowl. Pour olive oil mixture over and mash with a potato masher to desired consistency. Garnish with chives if desired and serve.
Time 30m Number Of Ingredients 7 Steps:
In a large pot add 2 quarts (8 cups) of water and 1 teaspoon salt, bring to a boil. Cut potatoes into quarters and add to a colander. Rinse under cool water to remove the starches. The water should run clear, about two to three times. Drain and add to the boiling water. Cook potatoes until fork-tender, about 15 minutes. Drain using a colander and then rinse with hot water to remove any residual potato starches, 30 seconds. Add well-drained potatoes back to the pot and use a potato masher to lightly break them down until smooth. Add butter and gently fold in. Microwave half-and-half for 45 seconds until warmed, about 120ºF (49ºC). Whisk together half-and-half and ½ teaspoon salt. Gradually fold into potatoes in three additions, until the half-and-half is absorbed. If needed rewarm the potatoes over medium heat, stirring occasionally. Taste and season with salt and pepper as desired. Garnish with black pepper and chives.
Time 30m 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.
Time 30m 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.
Time 25m Yield 4 servings Number Of Ingredients 6 Steps:
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.
Time 30m Yield 8 Number Of Ingredients 5 Steps:
Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 10 minutes. Drain, and place in a large bowl. Combine potatoes with butter, milk, sour cream, salt, and pepper. Mash together until smooth and creamy.
Time 4h30m Yield 8 servings. Number Of Ingredients 20 Steps:
In a large microwave-safe bowl, combine potatoes and 1 cup stock. Microwave, covered, on high just until softened, 12-15 minutes. Transfer mixture to a 6-qt. slow cooker. Combine bread and remaining stock in a large bowl; let stand until liquid is absorbed. , Meanwhile, pulse mushrooms, onion, carrot, celery and garlic in a food processor until finely chopped. Add vegetable mixture, eggs, beef, pork, Worcestershire sauce, 1-1/4 teaspoons salt and 3/4 teaspoon pepper to bread mixture; mix lightly but thoroughly. Place meat mixture on an 18x12-in. piece of heavy-duty foil; shape into a 10x6-in. oval loaf. Lifting with foil, place in slow cooker on top of potatoes; press foil up sides and over edges of slow cooker, creating a bowl to contain meat loaf juices. Mix together glaze ingredients; spread over loaf., Cook, covered, on low until a thermometer reads 160°, 4-5 hours. Using a turkey baster, remove and discard liquid contained in foil; lifting with foil, remove meat loaf to a platter (or carefully remove meat loaf using foil, draining liquid into a small bowl). Let stand 10 minutes before cutting., Drain potatoes, reserving cooking liquid; transfer potatoes to a large bowl. Mash, gradually adding butter, remaining salt and pepper and enough reserved cooking liquid to reach desired consistency. Serve with meat loaf.
Time 45m Yield 8 serving(s) Number Of Ingredients 7 Steps:
Bring water to a boil in a large stockpot. Add the potatoes, 2 teaspoons of salt, and pepper and leave to a roiling boil for approximately 25 minutes or until fork tender. Strain the potatoes, reserving 1 cup of the liquid. Return potatoes to the stockpot and mash lightly with a potato masher adding the reserved liquid, milk, remaining 1 teaspoons of salt, black pepper, and garlic powder. Stir to combine-being careful not to over-mash. At the last, fold in the melted butter and serve immediately.
Time 25m Yield 6 servings. Number Of Ingredients 5 Steps:
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat to medium. Cook, uncovered, for 15-20 minutes or until tender. , Drain and place in a large bowl. Coarsely mash the potatoes; stir in the parsley, oil, salt and pepper.
Time 40m Yield 4-6 serving(s) Number Of Ingredients 6 Steps:
Boil potatoes until soft. Mash potatoes. In another pan warm butter, then add salted garlic. Simmer one minutes, then add cream cheese until creamy and melted. Add butter mixture to mashed red skins and stir. Add in herbs. Enjoy – .
Time 30m Yield 6 serving(s) Number Of Ingredients 6 Steps:
Put potatoes and garlic in lg pan. Cover with water. Bring to a boil. Reduce heat and simmer for 25 minutes, until potatoes are tender. Drain well. Mash with the butter, milk, and salt. Stir in the parmesan cheese.
Time 45m Yield 8 Number Of Ingredients 7 Steps:
Place potatoes and 1 tablespoon kosher salt into a large pot and cover with water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, 25 to 35 minutes. Drain and transfer potatoes to a large bowl. Mix half-and-half and butter in a small saucepan over medium-low heat until heated through and butter is melted, 5 to 10 minutes. Blend potatoes with an electric hand mixer in the large bowl until mashed. Slowly pour 3/4 the cream-butter mixture into blended potatoes; mix on lowest speed until fully incorporated. Fold in the remaining 1/4 cream-butter mixture and sour cream. Season with 2 teaspoons kosher salt and black pepper.
Number Of Ingredients 5 Steps:
Place potatoes in a large pot, cover with water, and add 1 tablespoon salt. Bring to a boil; reduce heat and simmer until potatoes are easily pierced with a knife, 20 to 25 minutes. Drain and return to pot. Add buttermilk, sour cream, and butter; mash with a potato masher until creamy. Season generously with salt and pepper; serve immediately.
Time 1h Yield 6-8 serving(s) Number Of Ingredients 8 Steps:
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat;cover and cook for 15-20 minutes or until tender. Drain. In a large mixing bowl,mash the potatoes. Add the cream cheese,sour cream, milk, 1 tblspn of the butter, parsley flakes and garlic salt;beat until smooth. Spoon into a greased 2 qt baking dish. Dot with remaining butter;sprinkle with paprika. Bake, uncovered, at 350 for 30-40 minutes or until heated through.
Time 45m Yield 4 Number Of Ingredients 7 Steps:
Place the potatoes into a large pot, and fill with enough water to cover. Add 1 teaspoon of the crushed garlic to the water for flavor. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain the potatoes, and add the butter. Mash until the butter is melted. Mix in the half-and-half, steak seasoning, garlic powder, sugar, and remaining garlic. Mix potatoes with an electric mixer until smooth.
Yield Makes 4 servings Number Of Ingredients 3 Steps:
Cut potatoes (with skin) into 1-inch pieces, then generously cover with cold salted water (1 teaspoon salt for 5 cups water) in a large saucepan and simmer, partially covered, until potatoes are tender, 10 to 15 minutes. Meanwhile, heat milk, butter, and 1/2 teaspoon pepper in a small saucepan over medium heat until butter is melted. Drain potatoes well in a colander and return to pan. Mash with a potato masher, and, while hot, stir in milk mixture. Season with salt. What to drink: Haggipavlu Nemea ‘04
More about “mashed red potatoes recipes”
Time 40m Yield 6 serving(s) Number Of Ingredients 6 Steps:
Place potatoes and garlic in a large pot and cover with water. Bring to a boil then cover and reduce heat. Simmer for 20-25 minutes or until the potatoes are tender. Drain well, then return potatoes to the pot. Add the butter, milk and salt and mash well. Stir in Parmesan cheese.
