Extra Buttery Mashed Spuds Recipes

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EXTRA-BUTTERY MASHED SPUDS



Extra-Buttery Mashed Spuds image

Every taste of these smooth and buttery spuds aims straight for the brain's pleasure center. Drying the cooked potatoes in the pan means that they'll absorb that much more flavor from your herb-infused dairy. Don't skip this step!

Categories     Potato     Side     Thanksgiving     Kid-Friendly     Bon Appétit     Small Plates

Number Of Ingredients 6

4 pounds Yukon Gold potatoes, peeled, cut into 2" pieces
1 tablespoon kosher salt
1 1/2 cups whole milk
3 thyme sprigs, optional
2 bay leaves
3/4 cup (1 1/2 sticks) unsalted butter

Steps:

  • Place 4 pounds Yukon Gold potatoes, peeled, cut into 2" pieces, in a large pot and pour in cold water to cover by 1". Add 1 tablespoon kosher salt and bring to a boil. Reduce heat and simmer until potatoes are very tender but not saturated or crumbly, 20-25 minutes (boiling will lead to waterlogged pieces).
  • Drain potatoes, reserving 1/2 cup cooking liquid if making potatoes ahead. Return potatoes to pot and set over low heat. Gently stir until dry, about 1 minute.
  • Meanwhile, heat 1 1/2 cups whole milk, 3 thyme sprigs, if desired, 2 bay leaves, and 3/4 cup (1 1/2 sticks) unsalted butter in a small saucepan over medium heat until butter is melted. Remove from heat.
  • Pass hot potatoes through a ricer into a large bowl (if allowed to cool, the potatoes will become gummy).
  • Remove herbs from warm milk mixture; discard. Gradually add milk mixture to potatoes, stirring vigorously with a wooden spoon until combined and smooth; season with salt and pepper.
  • Serve mashed potatoes with a few pats of butter on top.

BUTTERY MASHED POTATOES



Buttery Mashed Potatoes image

These creamy, buttery mashed potatoes use simple ingredients. The tricks are to use Yukon Gold potatoes and then to warm the cream and butter before adding them to the potatoes. -Rashanda Cobbins, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 5

3 pounds medium Yukon Gold potatoes, peeled
2/3 cup heavy whipping cream
1/2 cup butter, cubed
1 teaspoon salt
3/4 teaspoon white pepper

Steps:

  • Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Meanwhile, in a small saucepan, heat cream, butter, salt and pepper until butter is melted. , Drain potatoes; return to pan. Mash potatoes, gradually adding enough cream mixture to reach desired consistency.

Nutrition Facts : Calories 438 calories, Fat 25g fat (16g saturated fat), Cholesterol 71mg cholesterol, Sodium 534mg sodium, Carbohydrate 50g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.

GARLIC AND CELERY ROOT MASHED SPUDS



Garlic and Celery Root Mashed Spuds image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

2 large Idaho potatoes (about 2 1/2 pounds), peeled and cut into 2-inch pieces
1 celery root (about 1/2 pound), peeled and cut into 2-inch pieces
4 cloves garlic, peeled
Water
3/4 cup lowfat buttermilk
2 teaspoons olive oil
2 tablespoons minced fresh chives
Salt and ground black pepper

Steps:

  • In a large saucepan, combine potatoes, celery root and garlic cloves. Pour over enough water to cover and set pan over high heat. Bring to a boil, reduce heat to medium and simmer for 8 to 10 minutes, or until potatoes are fork-tender.
  • Drain and transfer potatoes, celery root and garlic to a large bowl. Add 1/2 cup buttermilk and olive oil and mash or process until smooth (or lumpy, whatever you like!). Add more buttermilk if you want smoother potatoes. Fold in chives. Season to taste with salt and black pepper.

CHEESY SWEET AND SAVORY SPUDS



Cheesy Sweet and Savory Spuds image

I always have my friends begging me to know what I put in my mashed potatoes. These get all the taste buds going!

Provided by Kat

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h

Yield 8

Number Of Ingredients 8

6 Yukon Gold potatoes, peeled and cubed
2 sweet potatoes, peeled and cubed
2 tablespoons butter
½ cup heavy cream
1 tablespoon chicken bouillon granules
1 ⅔ tablespoons brown sugar
2 teaspoons black pepper
2 cups shredded Monterey Jack cheese

Steps:

  • Place the potatoes and sweet potatoes in a large pot with enough water to cover. Bring to a boil. Cook about 15 minutes, until tender but firm. Remove from heat, and drain.
  • Preheat the oven broiler.
  • In a large bowl, mash the potatoes. Gradually mix in butter, heavy cream, chicken bouillon, brown sugar, and pepper. Transfer the mixture to a medium baking dish, and top with Monterey Jack cheese.
  • Broil uncovered in the preheated oven 10 minutes, or until the cheese is melted and lightly browned.

Nutrition Facts : Calories 293.2 calories, Carbohydrate 26.1 g, Cholesterol 53.3 mg, Fat 17.2 g, Fiber 2.4 g, Protein 9.8 g, SaturatedFat 10.7 g, Sodium 333.4 mg, Sugar 4.9 g

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  • Place potatoes in a large pot and pour in cold water to cover by 1”. Add salt and bring to a boil. Reduce heat and simmer until potatoes are very tender but not saturated or crumbly, 20–25 minutes (boiling will lead to waterlogged pieces).
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