Chunky Mashed Potato Recipes

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CHUNKY GARLIC MASHED POTATOES



Chunky Garlic Mashed Potatoes image

I like to dress up these mashed spuds with a whole bulb of roasted garlic. It may seem like overkill, but once cooked, any harshness mellows out and you're left with sweet and delicate garlic flavor. -Mrs. Jackie Gregston, Hallsville, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 9 servings.

Number Of Ingredients 8

3 pounds Yukon Gold potatoes, cut into quarters
1 whole garlic bulb, cloves separated and peeled
1/2 cup butter, cubed
1/2 cup half-and-half cream
2 tablespoons prepared horseradish
3/4 teaspoon salt
3/4 teaspoon pepper
Fresh thyme leaves, optional

Steps:

  • Place potatoes and garlic cloves in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender. , Meanwhile, in a small saucepan, heat butter and cream; keep warm. Drain potatoes and garlic; return to pan. Add the horseradish, salt, pepper and butter mixture; mash to reach desired consistency. Garnish with thyme if desired.

Nutrition Facts : Calories 223 calories, Fat 12g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 301mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.

CHUNKY, SKIN-ON MASHED POTATOES RECIPE BY TASTY



Chunky, Skin-On Mashed Potatoes Recipe by Tasty image

Here's what you need: red bliss potato, cold water, kosher salt, unsalted butter, heavy cream, garlic, sour cream, freshly ground black pepper, green onion

Provided by Pierce Abernathy

Categories     Sides

Yield 10 servings

Number Of Ingredients 9

5 lb red bliss potato, skin on, quartered
cold water
1 tablespoon kosher salt, plus more to taste
½ cup unsalted butter, 1 stick, cubed
½ cup heavy cream
1 small clove garlic, minced
½ cup sour cream
freshly ground black pepper, to taste
1 tablespoon green onion, chopped, for garnish

Steps:

  • Add the potatoes to a large pot and cover with cold water. Add the salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 20 minutes longer. Drain and return to the pot. Set aside.
  • In a small pot over medium heat, bring the butter, cream, and garlic to a simmer. Once simmering, remove from the heat.
  • Pour the cream mixture over the potatoes. Add the sour cream, then mash with a hand masher until the potatoes are creamy, but still very chunky. Season to taste with salt and pepper.
  • Garnish with green onions, if desired.
  • Note: Any small waxy potato would work well in this recipe - such as Yukon Golds or new potatoes.
  • Enjoy!

Nutrition Facts : Calories 337 calories, Carbohydrate 45 grams, Fat 16 grams, Fiber 4 grams, Protein 5 grams, Sugar 2 grams

CHUNKY MASHED POTATOES



Chunky Mashed Potatoes image

A dollop of cottage cheese or ricotta cheese adds protein to this dish of deliciousness.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 5

5 4- to 5-inch russet or Idaho potatoes, washed well but not peeled
4 tablespoons (1/2 stick) unsalted butter, softened
1/3 cup milk
1 cup (8 ounces) small-curd cottage cheese or ricotta cheese
Coarse salt and freshly ground black pepper

Steps:

  • Place the potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are tender, about 45 minutes. Insert a knife into the center of the potatoes to ensure accurate soft tenderness; the potatoes should be soft but not falling apart. Drain. When cool enough to handle, hold each potato in a clean kitchen towel and peel off the skin. Cut into chunks. (If in a hurry, peel the potatoes first and cut into small chunks for boiling.)
  • Add the butter and milk to the same pot and place over the lowest heat to melt the butter and warm the milk. Return the potatoes to the pot and mash until almost smooth. Add the cottage cheese and stir to combine. Season with salt and pepper. Stir briskly before serving.

CHUNKY MASHED POTATOES



Chunky Mashed Potatoes image

This is a variation on a friend of mine's famous mashed potatoes. These go great at cookouts and are always a hit!

Provided by MGT1103

Categories     Potato

Time 1h15m

Yield 4-5 serving(s)

Number Of Ingredients 7

10 -12 red potatoes
1 teaspoon garlic powder
1/2 cup butter
1 dash salt
1 dash pepper
4 tablespoons sour cream
1 tablespoon chopped chives

Steps:

  • Boil potatoes until tender, i prefer to leave the skin on.
  • Drain water and put potatoes in a mixing bowl.
  • Add margarine and sour cream.
  • Use an hand masher and mash until desired consistency.
  • Add salt, garlic powder and pepper to taste.
  • Sprinkle chives or parsley on top.

Nutrition Facts : Calories 615.1, Fat 26.3, SaturatedFat 16.3, Cholesterol 66.3, Sodium 240.7, Carbohydrate 85.8, Fiber 9.2, Sugar 5.5, Protein 10.8

LINDA'S CHUNKY GARLIC MASHED POTATOES



Linda's Chunky Garlic Mashed Potatoes image

Oh man, these are a comfort food that goes with just about anything! I have been known to eat them by themselves :) This is definately one you will want to add to your recipe collection!

Provided by Lindas Busy Kitchen

Categories     Potato

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

6 large potatoes, diced into lg. cubes
1 large head of garlic, roasted in the oven
6 tablespoons butter or 6 tablespoons margarine
1 cup sour cream, I use light
salt
fresh coarse ground black pepper, to taste

Steps:

  • Preheat oven to 350.
  • Cut the top of the garlic bulb, and place on the middle rack in the oven. Bake until bulbs start to pop out of the skins, about 20-25 minutes.
  • After the garlic bulb is roasted in the oven, remove, and squeeze the bulb, and the garlic will pop out of each finger.
  • Put roasted garlic pieces into a dish, and mash, or chop up fine. Set aside.
  • Meanwhile:.
  • While the garlic is roasting, cook potatoes in a lg. pan, just covering with water for about 25 mins., or until fork inserts easliy when inserted. Drain well, put cover on, and set aside.
  • To drained potatoes, add roasted garlic, butter, sour cream, salt, and pepper.
  • Mash with a hand masher. I use a rubber spatulda to break up potatoes a little more. You don't want them completely mashed like regular mashed potatoes.
  • Serve.

Nutrition Facts : Calories 701.1, Fat 29.2, SaturatedFat 17.7, Cholesterol 75.7, Sodium 232.6, Carbohydrate 100.8, Fiber 12.3, Sugar 6.4, Protein 13

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