Jans Decadent Mashed Potatoes Recipes

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

Ingredients

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

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

Ingredients

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

DECADENT POTATOES

Decadent Potatoes image

Make and share this Decadent Potatoes recipe from Food.com.

Provided by Leslie

Categories Potato

Time 1h

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs red potatoes
2 cups heavy cream (Whipping Cream)
3 cups grated gruyere cheese
fresh ground pepper
1/2 teaspoon grated nutmeg (you can use regular ground nutmeg)
1/2 cup grated parmesan cheese

Steps:

Preheat oven to 375°.
Lightly butter a 12" baking dish.
Scrub potatoes well and blot dry.
Do not peel.
Slice potatoes very thinly or use a mandoline (you can also use your food processor).
Divide potatoes into 3 equal portions.
Pour approximately 1/4 cup cream into bottom of the baking dish.
Lay 1/3 of the sliced potatoes evenly in rows on top of the cream.
Sprinkle 1/3 of the Gruyere on top of the potato slices.
Pour 1/3 of cream over this and grind a little pepper and nutmeg over top.
Repeat this process until all of the potatoes, cream and Gruyere cheese are used up.
You will have 3 layers.
Finish the dish by sprinkling the Parmesan cheese evenly over the top.
Cover with foil and bake for 30 minutes.
Remove the foil and bake an additional 20 minutes or until the top is browned and the potatoes are tender.

Nutrition Facts : Calories 479.7, Fat 37.1, SaturatedFat 22.5, Cholesterol 131.6, Sodium 274.7, Carbohydrate 20.2, Fiber 2, Sugar 1.8, Protein 17.9

BASIC MASHED POTATOES

Basic Mashed Potatoes image

If you love good, old fashioned mashed potatoes this is the perfect recipe. Simple and delicious.

Provided by Esmee Williams

Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes

Time 35m

Yield 4

Number Of Ingredients 4

Ingredients

2 pounds baking potatoes, peeled and quartered
2 tablespoons butter
1 cup milk
salt and pepper to taste

Steps:

Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.

Nutrition Facts : Calories 257.1 calories, Carbohydrate 43.7 g, Cholesterol 20.1 mg, Fat 7.2 g, Fiber 3.7 g, Protein 5.6 g, SaturatedFat 4.5 g, Sodium 76.1 mg, Sugar 4.6 g