Decadent Mashed Potatoes Recipes

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CREAMY AND DECADENT MASHED POTATOES RECIPE BY TASTY



Creamy And Decadent Mashed Potatoes Recipe by Tasty image

Here's what you need: russet potato, bay leaves, garlic, fresh rosemary, fresh thyme, heavy cream, whole milk, unsalted butter, kosher salt, freshly ground black pepper

Provided by Pierce Abernathy

Categories     Sides

Yield 10 servings

Number Of Ingredients 10

5 lb russet potato, peeled and cut into large chunks
2 bay leaves
2 cloves garlic, peeled and smashed
2 sprigs fresh rosemary
2 sprigs fresh thyme, plus more for garnish
3 cups heavy cream
3 cups whole milk
4 tablespoons unsalted butter, cubed
kosher salt, to taste
freshly ground black pepper, to taste

Steps:

  • Add the potatoes, bay leaves, garlic, rosemary, and thyme to a large pot. Pour in the cream and milk, bring to a simmer over medium heat, and cook until the potatoes are fork-tender, about 20 minutes.
  • Drain the potatoes, reserving the cooking liquid, and discard the herbs and garlic. Press the potatoes through a potato ricer into a large bowl.
  • Add about 1½ cups of the reserved cooking liquid to the potatoes and stir until creamy. Add the butter, salt, and pepper, and stir to incorporate.
  • Garnish with thyme leaves, if desired.
  • Note: You can save any extra cooking liquid and use it to rehydrate leftover mashed potatoes the next day.
  • Enjoy!

Nutrition Facts : Calories 529 calories, Carbohydrate 51 grams, Fat 37 grams, Fiber 4 grams, Protein 9 grams, Sugar 8 grams

CLASSIC MASHED POTATOES WITH THREE VARIATIONS



Classic Mashed Potatoes with Three Variations image

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 6

3 pounds boiling potatoes, such as Yukon Gold
Kosher salt
1 cup whole milk
6 tablespoons unsalted butter
1/2 cup sour cream
1 teaspoon freshly ground black pepper

Steps:

  • Peel the potatoes, cut them into 1-inch cubes and place them in a large pot of boiling salted water. Simmer uncovered for 10 to 12 minutes, until the potatoes are tender. Drain the potatoes in a colander and then return them to the pot.
  • Meanwhile, heat the milk and butter in a small saucepan until the butter is melted.
  • Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix them for a few seconds on low speed, to break them up. At low speed, slowly add the hot milk/butter mixture to make the potatoes very creamy. Add the sour cream, 2 teaspoons of salt and the pepper and mix to combine. Serve hot.
  • Three variations:
  • Truffle Butter Mashed Potatoes: Add 3 tablespoons room temperature white truffle butter to the Classic Mashed Potatoes and combine.
  • Parmesan Mashed Potatoes: Add 1/2 cup freshly grated Parmesan to the Classic Mashed Potatoes and combine.
  • Garlic Mashed Potatoes: Place 1/2 cup garlic cloves and 1/2 cup olive oil in a small saucepan, bring to a boil, lower the heat and simmer for 20 minutes. Allow to cool for 20 minutes and then add the garlic cloves and 3 tablespoons of the oil to the Classic Mashed Potatoes and combine.

PERFECT MASHED POTATOES



Perfect Mashed Potatoes image

Instant potatoes from the box can't compare to this homemade version.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

2 pounds russet, Yukon gold, or long white potatoes
1 tablespoon salt, plus more to taste
1 cup milk, or cream
4 tablespoons unsalted butter
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg

Steps:

  • Peel and cut potatoes into 1 1/2-inch-thick slices. Place in a medium saucepan. Cover with cold water; add 1 tablespoon salt. bring to a simmer. If using a potato ricer, fill another saucepan with water; place over low heat. Keep potatoes at a low simmer until a knife slips in and out easily. Drain potatoes in a colander. Place milk in a small saucepan over medium-high heat.
  • If using an electric mixer with paddle attachment, proceed to Step 4. If using a potato ricer, place a heat-proof bowl or top of a double boiler over a pan of simmering water. Press hot, drained potatoes through ricer into bowl.
  • Stir potatoes with a wooden spoon until smooth, about 1 minute. Using a whisk, incorporate butter. Drizzle in hot milk, whisking continuously. Add pepper, nutmeg, and salt to taste; whisk to combine. Serve immediately.
  • For the electric-mixer method, transfer hot, drained potatoes to bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed, until most lumps have disappeared, about 1 minute. Add butter; mix until blended. On low speed, add hot milk in a slow stream, then add pepper, nutmeg, and salt to taste. Mix to combine.

DECADENT MASHED POTATOES



Decadent Mashed Potatoes image

When the potatoes are finished cooking, immediately drain and mash them while hot. Have your cream and butter heated and ready to add in right then. A few lumps are OK. If you overstir or let the potatoes cool before mashing, they'll be gluey.

Provided by Alan in SW Florida

Categories     Potato

Time 1h

Yield 9 cups, 8 serving(s)

Number Of Ingredients 8

2 lbs idaho potatoes, peeled and cut into eighths
2 lbs yukon gold potatoes, peeled and cut to similar size of Idaho potatoes
1 teaspoon sea salt
1 tablespoon sea salt
1/4 cup butter
1 1/4 cups heavy cream or 1 1/4 cups milk
1 pinch white pepper
fresh chives, thinly sliced or fresh basil, sliced into thin ribbons

Steps:

  • Place cut potatoes in a 6-quart saucepan and cover with cold water. Add 1 teaspoon sea salt, cover and bring to a simmer. Cook for 20 minutes.
  • Meanwhile, in a small saucepan over low heat, melt butter with cream, 1 tablespoon sea salt, and a pinch of white pepper.
  • When potatoes are cooked thoroughly (remove a piece and taste to ensure tenderness), drain in a colander. While still hot, pass potatoes through a food mill with a medium sieve attachment, or through a potato ricer, and put back into the pot in which they were cooked.
  • Slowly pour the warm butter-cream mixture into the potatoes; incorporate gently with a wooden spoon. Taste and adjust seasoning. Garnish with fresh chives or basil. Serve immediately.

Nutrition Facts : Calories 365.3, Fat 19.7, SaturatedFat 12.3, Cholesterol 66.2, Sodium 1229.1, Carbohydrate 43.7, Fiber 4.5, Sugar 1.9, Protein 5.2

ADDICTIVE MASHED POTATOES



Addictive Mashed Potatoes image

Mashed Potatoes mixed with caramelized onions, cream cheese and more. They are seriously addictive!

Provided by Laura Cotnoir

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 45m

Yield 8

Number Of Ingredients 14

6 medium potatoes, peeled and cubed
4 tablespoons butter, sliced
1 teaspoon extra virgin olive oil
1 large white onion, diced
salt to taste
½ teaspoon brown sugar
3 tablespoons whipping cream
⅓ cup sour cream
½ cup cream cheese
1 tablespoon light soy sauce
¼ cup freshly grated Parmesan cheese
1 tablespoon chicken bouillon granules
1 tablespoon dried parsley
black pepper to taste

Steps:

  • In a large pot, cover potatoes with water and bring to a boil over high heat. Simmer on medium-high heat until the center of the potatoes are tender when pricked with a fork, about 25 minutes. Drain, and return potatoes to pot.
  • Meanwhile, heat butter and olive oil in a large skillet over medium heat. Stir in onions, sprinkle with salt, and cook 5 minutes. Reduce heat to medium low, and cook, stirring occasionally, until onions are a deep golden brown, about 20 minutes. Stir in brown sugar.
  • Pour whipping cream over the potatoes, and mash with a large fork or potato masher. Stir in sour cream, cream cheese, soy sauce, Parmesan cheese, bouillon granules, and dried parsley. Stir in caramelized onions, and season with black pepper. Mix with an electric mixer until smooth. Reheat briefly over low heat, and serve.

Nutrition Facts : Calories 295.5 calories, Carbohydrate 31.5 g, Cholesterol 45.9 mg, Fat 16.6 g, Fiber 3.9 g, Protein 6.5 g, SaturatedFat 10.1 g, Sodium 403.4 mg, Sugar 2.6 g

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