Bistro Mashed Potatoes Recipes

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THE BEST MASHED POTATOES



The Best Mashed Potatoes image

This is our go-to recipe for classic mashed potatoes, made with plenty of butter and cream. To make them fluffy and flavorful, be sure to simmer them slowly and add plenty of salt to the cooking water. And don't skip the step of steaming the excess water off; leaving too much moisture in the potatoes causes them to be loose and gluey.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 4

2 pounds russet potatoes, peeled and quartered
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter, cubed
3/4 cup heavy cream, heated

Steps:

  • Put the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil over high heat. Then lower the heat to medium and gently simmer until the potatoes are completely tender when pierced with the tip of a knife, about 30 minutes.
  • Drain the potatoes well and return them to the pot. Place the pot over low heat and let any residual water steam off, about 2 minutes. Mash the potatoes well with a potato masher. Fold in the butter with a spatula until melted, and then fold in the cream. Season with salt and pepper.

THE BEST MASHED POTATOES



The Best Mashed Potatoes image

This recipe is often requested during Thanksgiving. It's totally tasty and everyone will rave! For a variation, serve in a casserole dish, and refrigerate overnight. Sprinkle extra Parmesan cheese and butter over potatoes and reheat in the oven.

Provided by Christina C

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 20m

Yield 12

Number Of Ingredients 7

5 pounds Yukon Gold potatoes
½ cup butter
2 cups Parmesan cheese
1 cup chopped fresh chives
1 ½ cups cream cheese
½ medium head garlic, peeled and minced
1 pinch salt and pepper to taste

Steps:

  • 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.

Nutrition Facts : Calories 380.6 calories, Carbohydrate 36.3 g, Cholesterol 64 mg, Fat 21.8 g, Fiber 3.2 g, Protein 11.6 g, SaturatedFat 13.6 g, Sodium 356.1 mg, Sugar 0.3 g

BISTRO MASHED POTATOES



BISTRO MASHED POTATOES image

Categories     Potato     Side

Number Of Ingredients 8

4 Med. red skinned potatoes - cut into large chun ks
4 med. sweet potatoes peeled and cut into large chunks
1 t. sea salt
1/2 c. heavy cream
1/2 c. milk
6 T. butter
salt and pepper to taste
4 T. Chopped Parsley

Steps:

  • Combine potatoes - Cover with cold water and sea salt. Boil and cook til tender. Heat cream, milk and butter - Do Not Boil. Mash potatoes adding cream mixture bit by bit. Leav some chuncks

THE BISTRO BAKED POTATO



The Bistro Baked Potato image

Bistro fare meets baked potatoes in this continental take on a stuffed potato.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 9

4 large baking potatoes
1 beef top sirloin steak (1 pound)
1 teaspoon coarsely ground pepper
2 cups cherry tomatoes
2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained
2 garlic cloves, minced
1 cup reduced-fat mayonnaise
3/4 cup shredded Asiago cheese, divided
3 cups fresh baby spinach, coarsely chopped

Steps:

  • Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15 minutes or until tender, turning once., Sprinkle steak with pepper. Grill, covered, over medium heat or broil 4 in. from the heat for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes., Place tomatoes in a grill wok or basket. Grill, uncovered, over medium heat for 2-4 minutes or until tomatoes begin to soften. Keep warm., In a large saucepan, heat artichokes and garlic over medium heat for 2 minutes. Add mayonnaise and 1/2 cup cheese; stir until cheese is melted. Stir in spinach and heat through., With a sharp knife, cut an "X" in each potato; fluff pulp with a fork. Slice steak into thin strips. Top potatoes with steak, artichoke sauce and tomatoes. Sprinkle with remaining cheese.

Nutrition Facts : Calories 904 calories, Fat 47g fat (12g saturated fat), Cholesterol 85mg cholesterol, Sodium 994mg sodium, Carbohydrate 84g carbohydrate (11g sugars, Fiber 7g fiber), Protein 39g protein.

BISTRO POTATOES



Bistro Potatoes image

Delicious and simple potatoes...great as a side for barbecued meats. I found this in the Daily Herald, it's originally from a suburban Chicago catering company.

Provided by Hey Jude

Categories     Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs small red potatoes
1 cup ranch dressing
2 tablespoons melted butter
1 teaspoon Hungarian paprika
1/4 teaspoon white pepper
1/2 teaspoon salt
1/3 cup parmesan cheese, grated

Steps:

  • Place potatoes in a pot, cover with water and boil until fork tender, about 20 minutes; cool, then cut into fourths.
  • Heat oven to 400°.
  • Combine ranch dressing and melted butter in a bowl.
  • Combine the paprika, white pepper and salt; mix half of the spice mixture into the dressing mixture and then combine that mix with the potatoes.
  • Pour potato mixture into a greased, 9x13-inch casserole dish, or a pan large enough so that potatoes form a single layer; sprinkle the parmesan cheese evenly over the top and sprinkle the remaining spice mixture over that.
  • Bake on middle rach of oven for 20 minutes, or until golden brown.

BBQ MASHED POTATOES



BBQ Mashed Potatoes image

These mashed potatoes use egg substitute, BBQ sauce, and ranch dressing for a zing and fluff your family will rave about!

Provided by acnwgirl

Categories     Mashed Potatoes

Time 30m

Yield 6

Number Of Ingredients 7

6 large russet potatoes, peeled and cut into chunks
½ cup milk
½ cup liquid egg substitute
¼ cup hickory smoke-flavored barbecue sauce
¼ cup butter
¼ cup ranch dressing
salt and ground black pepper to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until potatoes are soft enough to push a fork through them, about 10 minutes. Drain. Set potatoes aside and return the pot to the stove.
  • Turn heat to medium-high and add milk, egg substitute, barbecue sauce, butter, and ranch dressing; stir to blend. Add potatoes and beat on low speed for 5 minutes while cooking in the pot. Ensure the eggs are fully cooked and blended with the potatoes. Season with salt and pepper and beat on high for 2 more minutes.

Nutrition Facts : Calories 449.5 calories, Carbohydrate 71.2 g, Cholesterol 24.9 mg, Fat 14.3 g, Fiber 4.9 g, Protein 11.3 g, SaturatedFat 6.1 g, Sodium 353.2 mg, Sugar 6.2 g

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