Mashed Potatoes With Crispety Cruncheties Recipes

MASHED POTATOES WITH CRISPETY CRUNCHETIES

Steps:

• Preheat oven to 400°F. If using German Butterballs, place potatoes on a rimmed baking sheet or in a cast-iron skillet and roast, turning halfway through, until very tender (a paring knife inserted into the center should meet with no resistance), 45-50 minutes.
• If using Yukon Golds, place on a rimmed baking sheet or in a large baking dish and cover tightly with foil. Roast until very tender, 80-95 minutes.
• Meanwhile, remove 4 garlic cloves from garlic head and set aside for the topping. Cut remaining head of garlicin half crosswise and place in a medium saucepan with thyme, peppercorns, butter, 4 cups milk, and 1 Tbsp. salt.
• Using a vegetable peeler, remove wide strips of zest from half of lemon and add to pot; set lemon aside for the topping. Bring mixture to a simmer over medium-high heat, stirring occasionally. Immediately remove from heat, cover, and let sit at least 30 minutes.
• When potatoes are done, use a paring knife to remove skins (it's important to do this while they are very hot; hold them in a kitchen towel to protect your hands), then pass them through a ricer or food mill fitted with the fine disk into a large pot (or simply mash them in the pot with a potato masher).
• Return garlic mixture to a simmer, then pour through a fine-mesh sieve into pot with potatoes; discard solids. Set potato mixture over medium heat and whisk until liquid is incorporated and potatoes are very smooth and bubbling. Taste and season with more salt if needed. Cover and keep warm until ready to serve.
• Do Ahead: Potatoes can be made 2 days ahead. Transfer to an airtight container and let cool. Cover and chill. Reheat over medium, whisking constantly and loosening with more milk if needed.
• Pulse reserved 4 garlic cloves in a food processor until finely chopped, about 15 seconds. Add bread and potato chips and process in long pulses until coarse crumbs form, about 1 minute.
• Heat butter in a large ovenproof skillet over medium until foaming. Add breadcrumb mixture and season with salt and pepper. Cook, stirring, until mixture is coated in butter and fragrant, about 1 minute. Transfer skillet to oven; bake, tossing every 5 minutes, until crumbs and chips are evenly dark golden brown, 15-20 minutes.
• Meanwhile, finely grate remaining lemon zest from reserved lemon into a small bowl. Add thyme leaves and paprika and toss to combine.
• Remove crumb mixture from oven and immediately toss in thyme mixture. Taste and season with more salt if needed. Let topping cool in pan, then add parsley.
• To serve, transfer mashed potatoes to a large bowl and sprinkle topping over.
• Do Ahead: Topping (without parsley) can be made 2 days ahead. Store airtight at room temperature.

CREAMY MASHED POTATOES WITH A CRUNCHY PARMESAN CRUST

Steps:

• 1. Preheat one Frigidaire Gallery® Double Wall Oven to 425°F. Coat a 3-quart shallow baking dish with 1 teaspoon oil. 2. In a large saucepan, cover the potatoes with cold water by 2 inches. Add 1 tablespoon salt. Bring to a boil on a Frigidaire Gallery® Induction Cooktop over high heat. Cover partially and boil until very tender, about 20 minutes. 3. Meanwhile, in a small bowl, mix the panko, ½ cup Parmesan, remaining 1 tablespoon oil, and ¼ teaspoon each salt and pepper. 4. Drain the potatoes and return to the saucepan. Set over low heat and let stand until dry, about 2 minutes. Remove from the heat. Mash in the milk and cream cheese until smooth and creamy. Fold in the remaining ½ cup Parmesan and season to taste with salt and pepper. Spread in an even layer in the prepared baking dish. 5. Sprinkle the crumb mixture evenly over the mashed potatoes. Bake until golden brown and crunchy on top, about 20 minutes. Serve hot.

CREAMY MASHED POTATOES WITH CRISPY BROWN ONIONS

Steps:

• Fill a large mixing bowl with cold water. With a swivel-bladed vegetable peeler, peel each potato and remove any "eyes," then cut it in quarters with a sharp knife and put in the bowl of water.
• Put the potatoes in a large pot and add cold water to cover them. Salt the water. Over high heat, bring the water to a boil, skimming off foam that rises to the surface; then reduce the heat to maintain a simmer and cook the potatoes just until tender enough to be pierced easily with a skewer or a sharp knife tip.
• While the potatoes are boiling, prepare the onions: In a deep-fryer or a deep, heavy saucepan, heat about 3 inches of oil to 375 degrees F. Lightly dust the onion rings with flour and carefully drop them into the hot oil, cooking them in batches if necessary to avoid overcrowding. Fry them until golden, 3 to 5 minutes, removing them with a slotted spoon or wire skimmer to drain on paper towels. Season lightly with salt and keep warm.
• When the potatoes are done, drain them immediately. Using a ricer or a food mill, puree the potatoes into a mixing bowl. Add the nutmeg, 8 tablespoons of the butter, and the hot cream. With a wooden spoon, stir them into the potatoes. Season, to taste, with salt and pepper.
• Mound the potatoes in a heated serving bowl. Put the remaining butter in a saucepan or skillet and, over medium-high heat, melt it and continue cooking just until it turns golden brown. Lightly season the butter with salt and immediately drizzle it over the potatoes.
• Pile the crispy onions on top of the mashed potatoes. Garnish with parsley and serve immediately.

MY CRISPY MASHED POTATO PANCAKE

Steps:

• Combine potatoes, eggs, flour, and garlic powder in a bowl.
• Heat oil in a skillet over medium-high heat; fry potato mixture in skillet, pressing with a spatula to flatten evenly. Cover and cook until bottom is crispy, about 10 minutes; invert onto serving platter.

ULTIMATE MASHED POTATOES RECIPE BY TASTY

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!

CREAMIEST MASHED POTATOES RECIPE BY TASTY

Steps:

• On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to prevent discoloration.
• Dice the potatoes into 1-inch (2-cm) cubes.
• Add the potatoes to a large pot of cold water, along with the salt. Bring to a soft boil over high heat, then reduce the heat to low and simmer for about 12 minutes, until the potatoes are fork-tender.
• Drain the potatoes in a colander, then return to the pot. Increase the heat to medium-high and stir the potatoes around for 2-3 minutes to evaporate any excess moisture.
• Transfer the potatoes to a large bowl and mash with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
• Add the melted butter and stir to incorporate, then season with salt to taste.
• In a small saucepan, combine the heavy cream, rosemary, and garlic. Bring to a simmer over low heat, let simmer for a few minutes, then remove the pot from the heat and strain through a fine mesh sieve.
• Gradually add the cream mixture to the potatoes, a little at a time, stirring until fully incorporated.
• Top with a pat of butter, freshly ground black pepper, and a sprinkle with chives, or gravy, if desired.
• Serve warm.
• Enjoy!

CRUNCHY MASHED POTATOES

Steps:

• In a large saucepan, bring broth to a boil. Remove from heat. Add the milk, garlic and pepper. Whisk in potato flakes and sour cream until smooth., Spoon potato mixture into a greased 9-in. square baking pan. Sprinkle with onions and cheese. Broil 4-6 in. from heat for 20-30 seconds or until golden brown.

CRUMB-TOPPED CREAMY MASHED POTATOES

Steps:

• Preheat oven to 375ºF.
• Cook potatoes in large saucepan of boiling water 15 to 20 minute or until potatoes are tender; drain. Return potatoes to pan. Mash with hand masher until smooth, gradually adding milk and mixing well after each addition. Stir in cheese. Spoon into 2-L casserole dish.
• Mix cracker crumbs, garlic powder and margarine; sprinkle over potato mixture.
• Bake 20 to 25 minute or until potato mixture is heated through and topping is lightly browned.