GARLIC MASHED POTATOES (COOK'S COUNTRY METHOD)
From Cook's Country TV. Some notes: 1) This method is to avoid the washed-away flavor of boiled potatoes. 2. The purpose of the sugar is to mimic that sweet flavor without oven roasting. 3) Cut the potatoes into small pieces to allow more surface area to soak up garlic flavor and to promote even cooking. 4) ...and most importantly, to eliminate excess starch, which produces gluey mashed potatoes, give the raw, cut russets a good rinse under running water before adding them to the pot to simmer.
Provided by gailanng
Categories Mashed Potatoes
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place cut potatoes in colander. Rinse under cold running water until water runs clear. Drain thoroughly. This is a very important step to eliminate excess starch, which produces gluey mashed potatoes.
- Melt 4 tablespoons butter in Dutch oven over medium heat. Cook garlic and sugar, stirring often, until sticky and straw colored, 3 to 4 minutes. Add rinsed potatoes, 1 1/4 cups half-and-half, water and 1 teaspoon salt to pot and stir to combine. Bring to boil, then reduce heat to low and simmer, covered and stirring occasionally, until potatoes are tender and most of the liquid is absorbed, 25 to 30 minutes.
- Remove from heat, add remaining butter to pot and mash with potato masher until smooth. Using rubber spatula, fold in remaining half-and-half until liquid is absorbed and potatoes are creamy. Season with salt and pepper.
- Top with garnish.
Nutrition Facts : Calories 527, Fat 30.3, SaturatedFat 19, Cholesterol 83.5, Sodium 47.7, Carbohydrate 58.2, Fiber 6.8, Sugar 3.2, Protein 8.5
LOBSTER MASHED POTATOES
I had this amazing dish at a lovely Pacific Northwest steakhouse and I knew I had to figure out how to make this special treat. These potatoes were so delicious, I could have skipped the steak entirely. This is my take on this rich and decadent side dish. This has become one of our traditions on Valentine's Day with a fabulous tenderloin steak. YUMMY! This would work well with your own mashed potato recipe instead of the basic mashed potato recipe listed here. You could certainly do this recipe with lobster tails instead of the whole lobster. You could even use precooked lobster ignoring the lobster cooking instructions. It looks like it is time consuming, but it is so easy and worth the effort for a special meal.
Provided by mauigirl
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an oven to 200 degrees F (95 degrees C).
- Combine the water with 2 tablespoons salt in a large pot; bring to a boil
- Plunge lobster into boiling water, cover the pot, and return the water to a boil. Reduce heat to medium-low and cook at a simmer until the lobster becomes bright right, about 10 minutes.
- Remove the lobster from the water and set aside to cool.
- When cool enough to handle, clean lobster and pull out tail meat, reserving the tail shell. Crack claws and remove the meat.
- Chop the tail meat coarsely and reserve with the intact claw meat in a covered dish; keep warm in the preheated oven.
- Put about 1 inch of water in the bottom of a saucepan with 1 teaspoon salt; bring to boil.
- Add potatoes to the boiling water; top with intact lobster tail shell.
- Cover the saucepan and return the water to a boil. Reduce heat to medium low and cook at a simmer until the potatoes are easily pierced with a fork, 20 to 30 minutes.
- Remove lobster shell and discard.
- Drain the water from the saucepan.
- Reduce the heat to low. Gently shake the pan over low heat to dry the potatoes.
- Add the butter to the potatoes and mash until no lumps remain.
- Add cream until you get your preferred consistency
- Fold in reserved chopped lobster meat.
- Sprinkle with paprika to serve.
Nutrition Facts : Calories 502.8 calories, Carbohydrate 43.6 g, Cholesterol 178.4 mg, Fat 18.3 g, Fiber 4.1 g, Protein 40.2 g, SaturatedFat 11 g, Sodium 5336.1 mg, Sugar 1.8 g
CHEESECAKE FACTORY'S MASHED POTATOES
Make and share this Cheesecake Factory's Mashed Potatoes recipe from Food.com.
Provided by Cook4_6
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cut away blemishes in potato skins, and cube.
- Boil potatoes until very soft and drain off water.
- Add butter and salt, and whip with a rotary beater until butter melts.
- Whip in remaining ingredients.
- Adjust seasoning.
Nutrition Facts : Calories 312.1, Fat 23.3, SaturatedFat 14.6, Cholesterol 61, Sodium 834.5, Carbohydrate 24.7, Fiber 2.8, Sugar 2.5, Protein 3.2
LONGHORN STEAKHOUSE MASHED POTATOES
Skip going out and make Longhorn's mashed potatoes at home!
Provided by Katie Clark
Categories Copycat
Time 45m
Number Of Ingredients 8
Steps:
- Peel and cook potatoes until soft with preferred method. I personally used my Instant Pot using this Instant Pot Mashed potato recipe (I just stopped after I drained the water, as this recipe is different). I peel the potatoes and quarter them, cover with water (or you can just do two cups) and cook on manual high for 7 minutes.
- If you cook in a pot, bring the water to a boil, add potatoes, and then bring down to a simmer. Cook for about 20-25 minutes, or until a fork goes through easily.
- Drain excess water. Set aside one potato in a bowl.
- Mix together the softened butter with the minced garlic.
- Add the heavy cream, butter, and sour cream to the potatoes and mix until pureed with a hand mixer. You may have to add more heavy cream to get them REALLY smooth.
- With the potato you set aside, mash coarsely.
RIB SHACK COPYCAT MASHED POTATOES
Idaho is well known for being the potato state-even our license plates say "Famous Potatoes"! This is my version of the scrumptious smashers that are served at a local barbecue joint. Everyone who tries them there begs for the recipe, which the place won't give out, so I made my own copycat version. These can be made ahead and kept warm in the slow cooker. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain and return to pan; gently mash potatoes while gradually adding milk, cream cheese spread and butter to reach desired consistency. Stir in remaining ingredients.
Nutrition Facts : Calories 238 calories, Fat 15g fat (8g saturated fat), Cholesterol 41mg cholesterol, Sodium 477mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.
WASABI MASHED POTATOES
These potatoes are slightly green, slightly spicy, and beautifully fragrant with roasted garlic. Good compliment to meat and fish cooked with ginger - soy marinades. The leftovers make great potato pancakes!
Provided by Heather
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Remove papery outer skin of garlic bulb. Rub with olive oil and place on a small baking sheet. Bake in preheated oven for 45 minutes, or until skin can be easily pierced with a fork.
- While garlic is roasting, peel and quarter the potatoes. Place in a large pot and cover with water. Bring to a boil and allow potatoes to simmer until very soft, about 20 minutes. Drain water and mash potatoes with butter until smooth and fluffy.
- Squeeze softened garlic cloves out of skin into pot; in a small bowl, mix wasabi powder with just enough water to form a thick paste. Mash garlic and wasabi paste into potatoes, pour in milk and continue to mash until mixture is light and fluffy; season with salt and pepper to taste and serve hot.
Nutrition Facts : Calories 635 calories, Carbohydrate 81.5 g, Cholesterol 83 mg, Fat 32.3 g, Fiber 7.4 g, Protein 8.2 g, SaturatedFat 19.9 g, Sodium 250.1 mg, Sugar 4.3 g
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- To prepare your potatoes, you can either scrub them clean and leave them unpeeled (like I did) or rinse and peel them (for smooth, skin-free mashed potatoes). Then cut the potatoes into even chunks about 2” in size (see photos).
- Place the potato chunks in a large Dutch oven or soup pot. Add 1 teaspoon of the salt, and enough water to cover the potatoes by 1 to 2 inches.
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