Chunky Mashed Potatoes Recipes

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MASHED RED POTATOES



Mashed Red Potatoes image

These chunky mashed potatoes are rich enough to stand on their own. But if you like, take them over the top by adding your choice of cheese, bacon and/orsour cream. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 12 servings.

Number Of Ingredients 5

4-1/2 pounds red potatoes, cut into 1-inch pieces
6 tablespoons butter, cubed
1-1/2 teaspoons salt
3/4 teaspoon pepper
1 to 1-1/3 cups heavy whipping cream, warmed

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.

Nutrition Facts : Calories 242 calories, Fat 13g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 356mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 3g 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

LOADED MASHED POTATOES



Loaded Mashed Potatoes image

This is like the best parts of a loaded baked potato and traditional mashed potatoes all rolled into one. For extra fun, take your leftovers, add some milk or cream, reheat, and you've got a kickin' loaded potato soup!

Provided by Jaime Lee C.

Categories     Side Dish     Vegetables

Time 45m

Yield 8

Number Of Ingredients 7

4 slices bacon, or more to taste
3 pounds potatoes, or more to taste, peeled and cut into chunks
½ cup butter
1 (16 ounce) container sour cream
8 ounces shredded Cheddar cheese
½ chopped fresh chives
salt and ground black pepper to taste

Steps:

  • Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
  • Place potatoes into a large pot of lightly salted water; bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain potatoes and return them to the pot.
  • Mash butter into the potatoes with a potato masher or electric hand mixer until melted completely into the potatoes; add sour cream and continue to beat until combined. Crumble bacon into the potato mixture; add Cheddar cheese and chives and stir. Season potatoes with salt and pepper.

Nutrition Facts : Calories 493 calories, Carbohydrate 32.6 g, Cholesterol 90.2 mg, Fat 34.8 g, Fiber 3.7 g, Protein 14.1 g, SaturatedFat 21.3 g, Sodium 421.4 mg, Sugar 1.6 g

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 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

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.

SOUS VIDE ESSENTIALS: CHUNKY MASHED POTATOES



Sous Vide Essentials: Chunky Mashed Potatoes image

This is a wonderfully tasty side dish that uses a minimum of ingredients. They come out moist with just the perfect chunkiness (I think that is a real word). And better yet they do not require any milk or cream. Most times, I do not need an excuse to make these. They are a perfect comfort food. So, you ready... Let's get...

Provided by Andy Anderson !

Categories     Potatoes

Time 1h40m

Number Of Ingredients 11

PLAN/PURCHASE
2 large russet potatoes, about 2 pounds (900g)
2 clove garlic minced
1 Tbsp olive oil, extra virgin variety
1/4 tsp salt, kosher variety, or to taste
1/4 tsp black pepper, freshly ground, or to taste
4 Tbsp sweet butter, unsalted
OPTIONAL ITEMS
freshly grated parmesan cheese, for topping
chopped crispy bacon, yummy
a sprinkling of freshly chopped herbs

Steps:

  • 1. PREP/PREPARE
  • 2. The Case for Sous Vide Before beginning, I understand that most folks do not own a Sous Vide machine. But, if you think back, there was a time when air fryers and instant pots were rare items too. So, as one small voice crying in the wilderness... Sous Vide is here to stay.
  • 3. What is Sous Vide? Simply put, Sous Vide is a machine that circulates water at a very precise temperature (within a single degree). The food item is then placed in a vacuum-sealed bag, or Ziploc bag with all the air squeezed out, and placed in the water bath for a predetermined amount of time. Since the food is sealed, there is no moisture loss, and since you are precisely controlling the temperature, things come out perfect every time. For example, how would you like to make perfect hard- or soft-boiled eggs every time? Since it is all about temperature and time, Sous Vide has you covered. Here is another example... the perfect medium rare steak is to take it off the grill at 140f (60c), and allow carryover cooking to raise it to 145f (63c)... Perfection. So, you set the Sous Vide machine to 140f (60c). Toss in the steak for one, two, up to 3 hours. Since the water bath is set to a precise temperature, it cannot go higher than medium rare. You take it out of the bath, give it a quick sear on both sides... Perfection. Another advantage is that since the food is sealed, you are not cooking or washing away all those good vitamins and minerals.
  • 4. Can you Sous Vide without the Machine? Yes and No. Some people have put the water bath in the oven. But there are two problems with that. First, most ovens do not go low enough, and second, the Sous Vide machine circulates the water thru the use of a pump. In the oven, the water is not moving, so the temperature of the bath would be inconsistent. And, I will add a third reason: No machine can hold a temperature like Sous Vide. Another method would be heating the water on the stovetop. However, you still have the problem of the water not circulating; plus, attempting to hold a pot of water to a precise temperature would be a bit dodgy. So, if you want to experience the benefits of Sous Vide cooking, you need the machine.
  • 5. Back to this Recipe: Chunky Mash Potatoes I wanted a side dish that would produce moist yummy potatoes that were a bit on the chunky side; plus, I did not want to use any milk or cream. I needed to know what the best temperature was to cook them, so I took one potato, cut it into 1/2-inch slices, and individually sealed them into vacuum bags. I cooked each one for 90 minutes at different temperatures starting at 180f (82c) and went up in 5-degree increments. At 180f (82c), 185f (85c), and 190f (88c), the potatoes were a bit too firm for my tastes; however, at 195f (91c) I found my sweet spot. Moist, yet firm. Just to be on the safe side, I did one more at 200f (93c) and although they made great mash potatoes, they were too soft to be chunky. I had found the best temperature in a window of a few degrees. The only way you are going to pull that off is with a Sous Vide machine. Full Stop
  • 6. Water Displacement Method If you are not using a vacuum-sealing machine (Food Saver, etc.), then you, most likely, are employing standard plastic food bags (Ziploc, etc.). To get as much of the air out of the bag, as possible, fill it with food and slowly sink the open bag into a pan of water, while keeping the open end just above the waterline. The pressure of the water will push against the bag and force out most of the air. Then, seal the bag and you are ready to sous vide. If I am using Ziploc-type bags, I always clip the bag to the side of the container with the zip-seal portion above the water line. One more thing, do not use the "regular" Ziploc bags; use the ones designed to go into the freezer. They are much stronger and less prone to leaks.
  • 7. Gather your ingredients (mise en place).
  • 8. Put your Sous Vide machine into a large pot or container of water and set it to 195f (91c).
  • 9. Cut up the taters into 1/2-inch (1/25cm) rounds.
  • 10. I like to keep the skins on for an additional level of flavor, and to give the dish a "rustic" appearance.
  • 11. Add the minced garlic and potatoes to a bowl, then toss with the olive oil, salt and pepper.
  • 12. Add the taters to a Ziploc bag, or a vacuum bag, and toss in the butter. Then, vacuum seal, or use the water displacement method described above.
  • 13. When the water comes up to temperature, add the potatoes, and cook for 90 minutes.
  • 14. To keep the bag from moving about in the currents generated by the circulating water, I usually clip it to the side of the container.
  • 15. After the prescribed time, dump the contents of the bag into a large bowl or pot.
  • 16. Mash them with a fork or spatula, until you have a combination of mash and chunky.
  • 17. Before I mashed them, I threw in some chopped bacon. One word... Awesomeness.
  • 18. Do not forget to do a final tasting for proper seasoning.
  • 19. PLATE/PRESENT
  • 20. Serve by themselves as a guilty snack, or as part of a meal. For example, how about as a bed for a nice filet, sprinkled with bacon (bacon), and melting compound butter. Enjoy.
  • 21. Keep the faith, and keep cooking.

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