GOLDEN MASHED POTATOES
Each spoonful of Yukon gold mashed potatoes is so delicious with the creamy yogurt, it's hard to believe it is almost fat free!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 10
Number Of Ingredients 6
Steps:
- In 3-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Cover and boil gently (simmer) 15 to 20 minutes or until potatoes are fork-tender. Drain.
- In same saucepan, mash potatoes, butter and salt with potato masher just until lumpy. Gradually add yogurt, mashing until blended but still lumpy. Stir in pepper and chives.
Nutrition Facts : Calories 130, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 2 g, TransFat 0 g
GOLDEN MASHED POTATOES
When there's no gravy with the meat, this is great to serve in place of regularly mashed potatoes. I make it often to take to picnics and church socials. My husband even made it for his family's reunion one year when I couldn't go! -Cindy Stith, Wickliffe, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a soup kettle or Dutch oven, cook the potatoes and carrots in boiling salted water until tender; drain. Place in a bowl; mash and set aside. , In a skillet, saute onions in butter until tender. Add to potato mixture. Add sour cream, salt and pepper; mix until blended. , Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 370 calories, Fat 13g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 456mg sodium, Carbohydrate 55g carbohydrate (8g sugars, Fiber 6g fiber), Protein 9g protein.
YUKON GOLD MASHED POTATOES
Learn how to make the ultimate mashed potatoes-buttery, smooth, and incredibly fluffy. (Hint: You'll want to use a potato ricer and a touch of sour cream.)
Provided by Food Network
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Peel and cut potatoes into a ½-inch dice. To prevent potatoes from wobbling as you dice, cut a flat base for the potato to rest on as you make your slices. (Note: Potatoes can be peeled and diced 1 day in advance. Store completely submerged in cold water in the refrigerator, changing the water every few hours to prevent browning.) Place potatoes in a pot filled with cold salted water (as "salty as the sea"). Bring to a boil over high heat, 6-8 minutes. Once boiling, reduce to a simmer and cook until fork-tender but not falling apart, 15-20 minutes.
- Drain the potatoes in a colander, then add back to the pot. Turn heat to low and let the potatoes release additional moisture, 1-2 minutes. Turn off the heat.Transfer potatoes to a large bowl. Work all the potatoes through the ricer and back into the pot.
- With the pot over low heat, gently fold in butter and sour cream, mixing just enough to melt and incorporate; overmixing will result in a gluey texture. Add the milk a splash at a time, gently mixing to incorporate; repeat until you reach your desired consistency. (You may have milk left over.) Season to taste with salt and pepper. Transfer to serving bowl; garnish with extra butter and/or freshly chopped chives, optional. Serve immediately.
GARLIC YUKON GOLD MASHED POTATOES
Provided by Anne Burrell
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Place the potatoes and garlic in a large sauce pan. Cover with 1 to 2 inches cold water and season generously with salt. The water should taste like the sea. TASTE IT! If the water is under seasoned at this point it will be hard to have a well seasoned end product. Bring the pot of water to a boil and cook until the potatoes are fork-tender, about 20 to 25 minutes. Drain the potatoes and garlic well and pass through a food-mill or ricer. DO NOT use a food processor or blender. It will result in a very sticky and rubbery end product.
- While passing the potatoes, bring the heavy cream to a boil in a small saucepan. Once the cream has come to a boil remove from the heat.
- While the potatoes are still hot add 1/3 of the cream and butter and stir vigorously into the potatoes. Repeat this process 2 more times until all of the cream and butter has incorporated. Taste the potatoes for seasoning and add salt, if needed. Serve immediately or cover with foil and keep warm in an oven on low heat.
MASHED POTATOES WITH GOLDEN ONIONS AND ROQUEFORT
This recipe is a flavorful and decadent variation on classic mashed potatoes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 7
Steps:
- Place potatoes in a large saucepan of cold salted water. Bring water to a boil. Reduce to a simmer, and cook until potatoes are fork-tender, about 20 minutes. Warm milk in a small saucepan. Drain potatoes, and return to the pan. Add warm milk, butter, salt, and pepper.
- Mash the mixture with a potato masher until all the liquid is incorporated and the butter has melted. Transfer mixture to a metal mixing bowl. Cover with aluminum foil; set over double boiler to keep warm.
- Meanwhile, heat olive oil in a large skillet on medium heat. Add onions, and saute stirring often, until golden brown, 10 to 12 minutes.
- Adjust the seasoning of potatoes with salt and pepper, if desired. Transfer the potatoes to a serving dish. Spoon the onions over the potatoes, and crumble Roquefort cheese over the top. Serve immediately.
SLOW-COOKED GOLDEN MASHED POTATOES
Making a grand meal can be a little daunting, even for the most experienced cook. The convenience of a slow cooker for these classic spuds makes it one step easier and allows you to spend more time with family. -Samantha Six, Fredricksburg, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 4h20m
Yield 14 servings.
Number Of Ingredients 8
Steps:
- In a 6-qt. slow cooker, combine the first 5 ingredients. Cook, covered, on high 4-5 hours or until potatoes are tender (do not drain liquid)., Mash potatoes, gradually adding mayonnaise, cheese and enough milk to achieve desired consistency.
Nutrition Facts : Calories 327 calories, Fat 20g fat (10g saturated fat), Cholesterol 38mg cholesterol, Sodium 703mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
GOLDEN MASHED POTATOES
These awesome golden mashed potatoes with the unique flavor of Asiago cheese, garlic, and oregano are always a hit at the holidays or for potlucks. Using nonfat milk and whipped butter reduces the fat and calories in these mashed potatoes but keeps the flavor. The Asiago, garlic, and oregano takes the flavor of these mashed potatoes over the top.
Provided by Occasional Cooker
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes. Drain and place into a large bowl.
- Mash potatoes with a potato masher. Add milk, butter, garlic, oregano, salt, and pepper; whisk until combined.
Nutrition Facts : Calories 159 calories, Carbohydrate 23.8 g, Cholesterol 16.1 mg, Fat 5.9 g, Fiber 2 g, Protein 3.7 g, SaturatedFat 3.6 g, Sodium 78.6 mg, Sugar 1.5 g
GOLDEN MASHED POTATOES
Make and share this Golden Mashed Potatoes recipe from Food.com.
Provided by Member 610488
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel and quarter the potatoes. Place them in a heavy 2-qt sauce pan that has a tight fitting lid.
- Add the carrot, water and tamari sauce.
- Cover and simmer until the vegetables are quite soft. Remove from the heat but do not drain.
- Add the oil and whip with electric beaters or a potato masher. If necessary, add a little more water to moisten.
Nutrition Facts : Calories 434.8, Fat 4.2, SaturatedFat 0.7, Sodium 44.9, Carbohydrate 89.5, Fiber 9.8, Sugar 6.2, Protein 10.6
GOLDEN MASHED POTATO GRATIN
Serve this hearty potato gratin with our Apricot-Bourbon Glazed Ham as part of your Easter feast-or any sunny spring celebration.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. In a large pot, bring potatoes to a boil in salted water over high. Reduce heat to a rapid simmer and cook until potatoes are tender when pierced with a knife, about 12 minutes. Drain, return to pot, and mash. Add 6 tablespoons (3/4 stick) butter and stir until melted. Stir in half-and-half and sour cream and season with salt and pepper. Transfer to a shallow 2-quart baking dish.
- In a medium bowl, stir together 2 tablespoons melted butter and mustard; add breadcrumbs and stir until coated. Sprinkle over potatoes and bake until breadcrumbs are golden brown, about 20 minutes.
Nutrition Facts : Calories 444 g, Fat 23 g, Fiber 5 g, Protein 10 g, SaturatedFat 14 g
GOLDEN MASHED POTATOES WITH GREEN ONIONS
Yukon gold potatoes are buttery enough, but when you mash them with more butter and lots of milk, they are a creamy sweet heaven! The green onions add flavor and color to this perfect side dish. Great by themselves or topped with your favorite gravy.
Provided by pixi
Categories Mashed Potatoes
Time 45m
Yield 5
Number Of Ingredients 7
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Return potatoes to the pot and let sit, uncovered, for about 5 minutes.
- Meanwhile, heat olive oil in a small saucepan over medium-low heat. Add garlic and saute just until it becomes fragrant, 1 to 2 minutes.
- Add garlic to the potatoes along with milk and butter. Mash with a potato masher until very creamy. Season with salt and pepper, then stir in green onions.
Nutrition Facts : Calories 235.1 calories, Carbohydrate 32.5 g, Cholesterol 20.3 mg, Fat 10.3 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 5.1 g, Sodium 70.5 mg, Sugar 1.3 g
GOLDEN GARLIC MASHED POTATOES
This is a deliciously rich mashed potato recipe with a subtle garlic flavor. Because of the richness, the serving sizes are smaller. The recipe is very loosely based on a recipe by Anne Burrell, a chef on the Food Network.
Provided by PanNan
Categories Low Protein
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place the potatoes and garlic in a medium sauce pan and cover with cold water. Add a generous amount of salt to the pan (I use 1 - 2 tbsp). Bring to a boil and cook until the potatoes are tender (about 20 minutes). Drain the potatoes and garlic. Mash them with a potato masher or pass through a ricer or food mill. Important - don't use a food processor or mixer if you don't want a pasty result.
- While mashing the potatoes, heat the cream for a few seconds in the microwave until it's warm. Add about a third of the cream to the potatoes along with a tbsp of butter. Stir until incorporated. Repeat the process two more times.
- Taste for seasoning and add more salt if necessary. If you need to keep them warm until the rest of the meal is finished, cover and place in a 200 degree oven.
GOLDEN BAKED MASHED POTATOES
Serve Golden Baked Mashed Potatoes alongside your favorite meat or poultry main dish. This cheesy baked mashed potatoes dish is flavored with fresh chives.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Beat potatoes, milk and butter until fluffy. Stir in chives and half of the VELVEETA.
- Spoon into 1-qt. casserole; sprinkle with Parmesan cheese.
- Bake 20 to 25 min. or until heated through. Top with remaining VELVEETA; bake 5 min. or until VELVEETA begins to melt.
Nutrition Facts : Calories 210, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 480 mg, Carbohydrate 24 g, Fiber 2 g, Sugar 3 g, Protein 7 g
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