ULTIMATE MASHED POTATOES RECIPE BY TASTY
Who doesn't love potatoes? I mean, come on. Fry 'em, dice 'em, slice 'em, or bake 'em, there's nothing better than a well-seasoned iteration of a potato. This time, we're mashing 'em. And not only are we mashing them, we're loading 'em up with all sorts of tantalizing flavors to give you, what we proudly call, the Ultimate Mashed Potato. It's an experience, trust us.
Provided by Jody Tixier
Categories Sides
Yield 4 servings
Number Of Ingredients 8
Steps:
- On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to avoid discoloration.
- Cut the potatoes into 1-inch (2 cm) cubes.
- Add the potatoes to a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer for 12 minutes.
- In a small saucepan, bring the milk, heavy cream, and garlic to a simmer over low heat.
- Remove the pot from the heat and strain the cream through a fine mesh sieve.
- Drain the potatoes in a colander and transfer back to the pot.
- Mash the potatoes with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
- Add the cubed cold butter and salt. Stir to combine.
- Gradually add the cream mixture to the potatoes, little by little, until fully incorporated.
- Top with freshly ground black pepper and sprinkle with chives and serve.
- Enjoy!
Nutrition Facts : Calories 520 calories, Carbohydrate 47 grams, Fat 36 grams, Fiber 4 grams, Protein 6 grams, Sugar 4 grams
MASHED POTATO WONTONS RECIPE BY TASTY
Here's what you need: russet potato, garlic, salt, butter, sour cream, grated parmesan cheese, shallot, pepper, dried thyme, wonton wrapper, oil, sour cream
Provided by Chris Salicrup
Categories Appetizers
Yield 6 servings
Number Of Ingredients 12
Steps:
- Add the potatoes, garlic cloves, and 1 teaspoon of salt to a pot and cover with water. Bring to a boil over high heat, until the potatoes are fork-tender.
- Drain the potatoes and garlic in a colander, and transfer to a bowl.
- Use a fork or potato masher to mash the potatoes.
- Add ½ tablespoon of butter, sour cream, Parmesan, and 2 teaspoons of salt to the potatoes and stir to combine.
- In a small pan, on medium heat, add 1 tablespoon of butter. Add the shallot, a pinch of salt, and pepper and stir.
- Once the shallots are golden brown, add the thyme and remove from the heat.
- Add the shallot mixture to the bowl of potatoes and mix to combine.
- Place 1 tablespoon of the potato mixture in the center of a wonton wrapper. Wet the tip of your finger and brush the edges of the wrapper, folding it in half on the diagonal, pressing down to secure both sides. Repeat with the remaining potato mixture.
- In a large pot, heat oil to 350˚F (180˚F).
- Fry the wontons in small batches until golden brown.
- Transfer the wontons to a paper towel-lined plate to drain.
- Serve with sour cream.
- Enjoy!
Nutrition Facts : Calories 773 calories, Carbohydrate 20 grams, Fat 76 grams, Fiber 1 gram, Protein 4 grams, Sugar 1 gram
POTATO AND CHEESE FILLED WONTON SKINS
Steps:
- Heat butter in a skillet and saute onions until soft but not golden. Remove to a bowl and mix with mashed potatoes, cottage and cheddar cheeses.To fill: Take out a few wrappers, leaving others under a cloth to keep moist. Center a teaspoonful of filling of your choice on wrapper. Fold dough over the filling to form a semi- circle. Brush bottom edge of semi- circle only with water and press top edge over the top. Pinch the edges together well so that they come together. You can make top "pleats" or not, as you wish. Repeat with the other wrappers until you have created as many "stuffed pastas" as you wish. Freeze on trays, then stack in freezer bags, in portion sizes which make sense for your family. You can boil them straight from the freezer.
- To boil the meat stuffed pasta: Bring 2 cups each water and chicken broth to a boil. Add 2 grated carrots, 1 cup shredded bok choy or cabbage and simmer 2 minutes or until vegetables are tender. Add meat dumplings and cook gently so filling does not explode for 3 to 4 minutes or until meat is cooked through. Serve with a ladleful of broth and vegetables, garnish with sliced scallion of chives. . To saute meat dumplings: Heat 1 tablespoon each of sesame and vegetable oil in 12-inch skillet. Add 12 dumplings and saute until crisp on one side, about 5 minutes. Cover and steam another 2 minutes or until filling is cooked through. Remove to a plate; fry more if needed. Serve with a sauce of soy mixed with rice vinegar, sugar and scallion. Note you can also deep fry them for about 2 to 3 minutes or until golden. To boil potato stuffed pastas: Boil in salted water for 7 to 8 minutes or until they float to the top. Drain and serve with melted butter and or sour cream and chopped chives.
- To fry potato stuffed pastas: Saute in a mixture of butter and oil for about 3 minutes per side or until each side is delicately crisp and interior is hot. Serve with butter and grated cheese or sour cream and more cottage cheese.
MASHED POTATOES
Mayonnaise is the secret behind these comforting spuds from Waynesboro, Tennessee's Brenda Pulley. Not only are they special enough for company, but they're a cinch to whip up on weeknights. Try a batch tonight and use what's left in the next two recipes.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 5 cups.
Number Of Ingredients 5
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. , Place potatoes in a bowl; beat until smooth. Add the mayonnaise, butter, salt and pepper; mix well. Refrigerate any leftovers.
Nutrition Facts :
TRADITIONAL MASHED POTATOES
Mashed potatoes make a wonderful accompaniment to most any meal, so keep this recipe handy.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings (about 4-1/2 cups).
Number Of Ingredients 5
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until easily pierced with a fork, 20-25 minutes. Drain. Add remaining ingredients; mash until light and fluffy.
Nutrition Facts : Calories 168 calories, Fat 8g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 367mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
POTATO WONTONS
This is a good way to use up left over mashed potatoes and the choice of barbeque or mayonnaise can satisfy the football group or the neighbours. They can also be left out of the mixture and added just before wrapping. The crisp wrapper with flavourful fluffy middle sporting an occasional bacon or onion crunch is a big pleaser
Provided by Dani Jean
Categories Pork
Time 20m
Yield 15 wontons
Number Of Ingredients 11
Steps:
- Blend mashed potato, onion, garlic, and cayenne powder and ground black pepper.
- Add 2 tablespoons mayonnaise for a mellower taste or 2 tablespoons barbeque sauce for an extra kick. Blend well.
- Mix in chopped green onions and cheese thoroughly.
- Crumble bacon, mix in potato mixture, combine thoroughly.
- Place by spoonful in wonton wrapper.
- Wrap wonton and fry until crispy, golden brown.
Nutrition Facts : Calories 68.3, Fat 3, SaturatedFat 1.1, Cholesterol 7.8, Sodium 178.8, Carbohydrate 7.2, Fiber 0.4, Sugar 0.5, Protein 3.1
LOADED BAKED POTATO WONTONS
Make and share this Loaded Baked Potato Wontons recipe from Food.com.
Provided by Food.com
Categories Potato
Time 40m
Yield 36 wontons
Number Of Ingredients 12
Steps:
- Fill a large pot halfway up with oil and heat to 365 degrees F. Cook the bacon in a large skillet, over medium heat, until crispy on both sides, about 5 to 8 minutes. Transfer onto paper towels to drain, and then roughly chop.
- Prepare the mashed potatoes according to package directions and then stir in half of the bacon, 2 tablespoons chopped chives, and half of the cheese. Let cool to room temperature.
- To shape the wontons, work with one wrapper at a time. Add about a teaspoon or two of the potato mixture in the center. Brush the edges with egg wash and then seal and crimp into a triangle. Fold 2 points together, brush with egg and pinch to seal. Continue shaping until all the filling has been used.
- Once vegetable oil is hot, carefully add a few of the wontons at a time and fry until golden brown, about 3 to 5 minutes. Transfer to a paper towel lined plate and continue frying the rest.
- To make the sauce, stir together the sour cream, garlic, salt, pepper and scallions. Set aside.
- Arrange the wontons onto a baking sheet, piling them up in the center. Sprinkle with the remaining cheese and bacon and bake in a 350 degree F oven for about 10 minutes, just to melt the cheese.
- Remove from the oven and sprinkle with remaining bacon and chives. Serve with scallion sour cream sauce on the side.
Nutrition Facts : Calories 498.5, Fat 51.7, SaturatedFat 8.1, Cholesterol 14.1, Sodium 109.6, Carbohydrate 7.5, Fiber 0.4, Sugar 0.3, Protein 2.6
SPICY MASHED POTATOES
"While cleaning the freezer one day, I uncovered extra filling I had used in an appetizer. I decided to add it to the mashed potatoes for dinner...and it became an immediate favorite," relates Laurie Balcom of Lynden, Washington.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Place the potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. , In a small bowl, mash potatoes with milk. Beat in the goat cheese, cilantro, onion, jalapeno and garlic. , Spoon into a 2-cup baking dish coated with cooking spray. Sprinkle with cheddar cheese. Bake, uncovered, at 350° for 15-20 minutes until heated through.
Nutrition Facts : Calories 341 calories, Fat 13g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 257mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 4g fiber), Protein 15g protein.
THE BEST MASHED POTATOES
This recipe is often requested during Thanksgiving. It's totally tasty and everyone will rave! For a variation, serve in a casserole dish, and refrigerate overnight. Sprinkle extra Parmesan cheese and butter over potatoes and reheat in the oven.
Provided by Christina C
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 20m
Yield 12
Number Of Ingredients 7
Steps:
- Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.
- Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.
Nutrition Facts : Calories 380.6 calories, Carbohydrate 36.3 g, Cholesterol 64 mg, Fat 21.8 g, Fiber 3.2 g, Protein 11.6 g, SaturatedFat 13.6 g, Sodium 356.1 mg, Sugar 0.3 g
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